Japanese Cheese Cotton Cake

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Ingredients A:
130 gr Milk
40 gr Butter
125 gr Prochiz Spready
30 gr All-purpose flour
15 gr Cornstarch
3 Egg yolks
1 tsp Vanilla essence

Ingredients B:
3 Egg white
80 gr Castor sugar

Cheese Cream:
50 gr Whipping cream powder
120 gr Cold milk
50 gr PROCHIZ Spready
1 tsp Green tea paste

Prochiz For Business

Prepare a 20x9x6cm baking pan that has been lined with parchment paper.
Mix milk and Prochiz Spready in a bowl and cook 'au bain-marie' until the cheese is dissolved.
Then add the butter, stir until the butter is melted and well mixed.
Add the all-purpose flour, cornstarch, egg yolks and vanilla essence. Stir well. Set aside.
Mix egg whites and sugar until fluffy. Add to ingredients A and mix again
Pour into a baking pan and bake 'au bain-marie' at 150⁰C for 60-75 minutes.
Cream cheese ingredients: mix all the ingredients until fluffy. After that, put it on top of the Japanese Cheese Cotton Cake with a piping bag.

Thank you