Eggs
3 pieces
Ingredients:
Pistachio paste: 20 g Fine granulated sugar: 50 g Lemon juice: 3 g First, prepare all required ingredients. Separate the egg whites and egg yolks, and set them aside. Soften the cream cheese over hot water, and stir it evenly with a whisk. Pour in the whipping cream and stir evenly, still over hot water. Sift the cake flour and cornstarch into the cheese mixture, and stir until well combined. Pour in the egg yolks and stir evenly. Add the pistachio paste and stir until well blended. The egg yolk batter is now complete. Keep the bowl in warm water to maintain its temperature.Add fine granulated sugar and lemon juice to the egg whites, and whip until soft peaks form. Gradually add the meringue to the egg yolk mixture, and fold gently until well combined. Pour the folded batter into a mold; remember to brush the mold with a layer of butter beforehand. Place the mold into a preheated oven and use the water bath baking method. Pour 2cm of warm water into the baking pan. Bake at 220°C top heat and 130°C bottom heat for 12 minutes to allow the surface to form a skin and prevent cracking. Then, switch to 130°C for both top and bottom heat and bake for about 30 minutes. Note that ovens vary; the baking time and temperature are for reference only. Once the time is up, open the oven door and let the cake rest inside for 3 minutes before removing. Allow it to cool until it is no longer too hot to touch, then unmold. Done!
