Hot milk biscuit with mascarpone or ricotta cheese - fluffy and delicious
Today I made a fluffy biscuit with hot milk and cream cheese and I hasten to share this recipe. It takes time and attention to prepare, but the taste and quality are worth the hassle. The main thing is to follow all the recommendations given in the description and a delicious tall biscuit will soon appear on your table. A detailed recipe with a step-by-step photo description will help you to repeat its preparation at home easily and simply.
Ingredients:
- 200 grams of cream cheese Ricotta or Mascarpone;
- 100 ml 4% -6% milk;
- 120 grams of vanilla powdered sugar;
- 80 grams of 72.5% butter;
- 120 grams of premium wheat flour + 1/2 teaspoon of baking powder;
- 3 pieces of large chicken eggs (D-0);
- 1/8 teaspoon fine salt;
- 1 tbsp fresh lemon juice;
- 700 ml of water (boiling water).
How to cook a sponge cake in hot milk in a water bath
To prepare a fluffy biscuit, I used Ricotta cream cheese, which you can see in the photo. If you use Mascarpone cheese, then you need to reduce the dosage of milk. Since Mascarpone contains more liquid, instead of 100 ml of milk indicated in the recipe, add 80 ml.
So let's get started. Pour milk into a saucepan, dip butter and cream cheese into it. We put in a water bath and melt, with constant stirring with a whisk. When all the ingredients are combined together, remove the pan from the water bath and let this milk-cream mixture cool down.
Now, separate the yolks from the whites. Beat the yolks until white with powdered sugar. Then, pour the milk-cream mixture into the yolks and beat everything again.
Combine flour with baking powder and sift them into the milk mixture. We mix everything with a whisk.
Now, you need to pass the resulting dough through a colander to get rid of lumps, if any. I do this procedure twice. After that, the texture of the dough is very smooth.
At this point, it's time to preheat the oven to 160°C.
Now, let's get to the proteins. We start beating them as soon as a light foam appears, add salt and after another thirty seconds, add lemon juice. Continue beating egg whites until stiff peaks.
Using a spatula, we introduce the proteins into the dough in three stages and mix by folding so that the proteins do not lose their splendor.
We cover the form with detachable sides (d = 24 cm) with parchment along the bottom and along the side, grease with oil. Now, fill out the form with biscuit dough. In order for excess air to come out, it is necessary to knock the filled form on the table several times.
We place the form with the dough on the wire rack, and under it we place a baking sheet, into which we pour the boiling water indicated in the ingredients. We bake a delicious biscuit in milk for 1 hour in this water bath mode.
Then, cover it with food paper and continue to bake for another 45-50 minutes. Readiness is checked on a dry stick. We pierce the biscuit and make sure that the stick is dry. Then, turn off the oven and open it. Leave the cake in the oven until it has completely cooled down. Now, we can take it out of the mold and cut into cakes.
My fluffy custard biscuit with milk and cream cheese turned out to be 7.5 cm high. Here's a beauty you can bake at home! 🙂
Biscuit cakes can be immediately layered with cream and make a delicious biscuit cake , or you can wrap it in cling film (after it has completely cooled!) And put it in the freezer. When you want to make a cake, you just have to defrost the biscuit and prepare the desired cream .
And this tall biscuit in hot milk from the YouTube channel "Ya-TORTodel!" the author calls the American biscuit. This video recipe will come in handy if you don’t have or simply don’t want to use cream cheese when kneading dough.
