Even if you’re ONE per cent Asian, you’re probably familiar with Yakult. The sweet probiotic milk is everyone’s childhood favourite and the best part, it’s actually good for you!
Since we’re all “basique”, we’re probably just familiar with Yakult in its original form but this cafe in the Philippines is bringing it up to a whole new level by transforming Yakult into a cake!
Yakult cake, a tres leches-inspired, snow-white creation which pairs the distinctive flavour of yakult with a buttery cake.
Due to the Covid-19 pandemic and the sad state of our bank accounts, we can’t travel to the Philippines for this delicacy but not to worry! Here’s a step-by-step guide on making a delicious Yakult cheesecake from Sweetheart Kitchen.
Ingredients you need:
Cake base:
70g of digestive biscuits
30g of unsalted melted butter
Cheese filling:
250g of cream cheese
40g of granulated sugar
2 bottles of Yakult
200ml of whipping cream
8g of gelatin sheets
Yakult glaze:
1 bottle of Yakult
3g of gelatin sheets
3 strawberries
Several pieces of mint leaves
Now that we have everything, it’s bakin time!
1. Prepare a six-inch movable cake pan. Grease the pan with butter and place a parchment paper at the bottom of the pan.
2. Channel your seeded anger and crush the digestives until it’s powdery or you can even use a blender. Mix the melted butter solution with the crushed digestives and place it in the pan.
Flatten the biscuits and compact it into the pan.
3. Beat the whipping cream using an electric eggbeater for about five minutes and place it in the refrigerator.
For the cheese filling:
4. Add sugar and Yakult into softened cream cheese and whisk it until there are no visible clumps. Sieve the mixture to avoid any particles whatsoever.
Prior to whipping, the cream cheese should be kept under room temperature for two hours.
5. Soak the gelatin films in ice water and squeeze it. Once soaked and squeezed, place the film in hot water and dissolve it.
The water to soak the gelatin must be ice-cold. Normal temperature water will melt the film and make it lose its function.
6. Add two tablespoons of the cream cheese mixture into the gelatin solution and mix it well. Then, add the whole thing into the cream cheese and mix it until uniform.
7. Remove the cake base from the refrigerator and pour the cheese filling, pat it lightly until the mixture is smooth. Wrap it with a plastic wrap and refrigerate it for three hours. If you have any extra, why not put it into some Mason jar for a more aesthetic view!
For the Yakult glaze:
8. Similar to above, soak the gelatin film in ice water, squeeze it and heat it in hot water to dissolve it. After it cools down, slowly add the Yakult in. Sieve the mixture onto the cake and refrigerate it for one hour, preferably overnight.
Make sure the gelatin mixture is slightly cooled before you add the yakult. Adding cold into hot gelatin will cause the gelatin mixture to solidify too quickly.
9. After all this, all you wanna do is just grab a slice of the cake and lounge. But remember, before you remove the cake from its mould, warm the mould with a hairdryer.
10. This is the time to flex your creative side and decorate your cake. Either with some mint leaves or even strawberries.
This decadent cake takes only 45 minutes to whip up and serves six people.
Let us know if you will be trying this recipe and show us your products when they’re done!
Also read: Malaysian Lady Shares Famous Amos Recipe & Gets Over 200,000 Shares On Facebook!
