If Japanese cuisine is among your favorites, you cannot miss this recipe recommended by our dear Roberto ChefBosquet on his Instagram account: super fluffy Japanese cakein a healthy version and of course very brutal!
6 types of cheesecake and a small taste of its history
This Japanese cake only needs two ingredients and a few minutes, making it a perfect recipe to prepare at home and quickly escape the pinch. A quick, original and fun dessert that you can enjoy in less than a quarter of an hour.
Similar to Japanese cheesecake without oven
Although it has no cheese, very similar to a cheesecake Japanese no oven, for its texture and lightness. Also, like @chefbosquet does, you can glaze it with a little glass sweetener on top, even garnish with some red berries foot to add some color to the final result.
And eat it? Cut it into triangles and use your hands. We assure you that it is twice as good and you will be able to enjoy it without completely falling apart!
The Bosquet Japanese Cheese Cake Recipe Chef
for 4 people
- 3 eggs separated into yolks and whites
- 15 grams Erythritol (crushed erythritol or other sweetener)
Step by step
Whip the egg whites
In a bowl, beat the egg whites together with the erythritol with the help of some electric rods until they are homogeneous and do not fall if we turn the container upside down.
Beat the yolks and bake them
Beat the yolks and spread them in a pan at a low temperature and lightly oiled.
Low temperature cooking
Spread the egg whites over the yolks, close with a lid and bake at a low temperature for 10 or 12 minutes.
Assemble your Japanese cake
Transfer the preparation to a plate, cut in half and while it is hot, place one half on top of the other, pressing to compress.