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Tried and tested with Bosch 4D Hot Air Steam Oven
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Ingredients
Basque Part:
- Cream cheese: 250g
- Fresh cream: 150g
- Eggs: 2
- Egg yolk: 1
- Sugar: 50g
- Cornstarch: 10g
- Butterfly pea flower powder: 8g
Oreo Butter:
- Fresh cream: 200g
- Crushed Oreo cookies: 25g
- Sugar: 20g
- A pinch of sea salt
Workflow:
- 1. Soften the cream cheese at room temperature and beat until smooth.
- 2. Add sugar and egg yolk, mix well, then add two whole eggs and mix.
- 3. Add fresh cream, sift in cornstarch and butterfly pea flower powder, and mix well.
- 4. Pour the mixture into a baking mold lined with parchment paper and bake at 220°C with 4D HotAir for 30 minutes.
- 5. After baking, refrigerate for at least 4 hours.
- 6. After refrigeration, remove the parchment paper, mix and whip the Oreo butter part, then spread it on the surface of the Basque cake.
Setting Procedure:
Bake at 220°C with 4D HotAir for 30 minutes.
