The «Japanese three-ingredient cake »is the dessert of the moment: it is an oversimplified version of the cotton cake that is made with fresh spreadable cheese, eggs and white chocolate. No butter, no flour, no sugar for a cake that is all in all light, but definitely good and worth trying.
First of all for his consistencywhich is very different from that of most baked desserts we are used to making at home: it is soft, almost spongy, a cross between pudding and cheesecake, which makes it irresistible.
Everything, however, as long as you carefully follow the steps of the recipe because the Japanese three-ingredient cake is only apparently simple: the egg whites must be whipped very well and, above all, the cooking instructions must be followed to the letter. It happens in a water bath and in three stages, each lasting 15 minutes and at different temperatures, to ensure that the cake increases in volume (and does not deflate like an omelette). Once ready, it’s up to you to customize the cake: for example with a nice sprinkling of icing sugar, with melted chocolate, jam and / or fresh fruit.
To try, here is the three ingredient Japanese cake recipe:
Source: Vanity Fair

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