Ingredients (makes one 15cm round cake)
Whole Wheat Flour Biscuits ….. 80g
Unsalted Butter ….. 40g
Cream Cheese ….. 200g
Sugar ….. 80g
Sour Cream ….. 100g
Egg ….. 2
Corn Starch ….. 1 tablespoon
Fresh Cream ….. 100cc
Sweet Chocolate for Baking ….. 50g
Powdered Sugar ….. Suitable amount
How to Bake
① To make the base, place the biscuits into a plastic bag and break them up using the end of a rolling pin. Next, roll the rolling pin over the bag to crush the biscuits into small pieces.
② Place the crushed biscuits and melted unsalted butter into a bowl and mix. Push down the mixture firmly and spread it evenly inside the base of a cake mould.
③ Allow the cream cheese to warm to room temperature, then place in a bowl and beat with a whisk. Add in sugar, then mix. Divide the sour cream into 3 portions and add in separately, mixing between each addition.
④ Add in the eggs one by one while mixing, then add in the corn starch. Divide the fresh cream into 2~3 portions and add in separately, mixing between each addition.
⑤ Divide the mixture from Step ④ into a 3:2 ratio. Taking the smaller portion, mix in melted chocolate using a rubber spatula.
⑥ Wrap the base of the cake mould with aluminium foil, then add in the batter into the mould. Pour in some normal batter, followed by the choco batter, then the rest of the normal batter. Lastly, use a bamboo skewer to draw large circles within the batter to mix it up for a marble appearance.
⑦ Place the mould on a baking tray filled with water. Warm up the oven to 200°C, then place the cake in to bake for 20~30 minutes. Next, lower the temperature to 160°C, and continue to bake for another 20~30 minutes. Allow the cake to cool before removing from the mould. Sprinkle on powdered sugar.
Mix blueberry jam (80g) with water (1 tablespoon) and a bit of lemon juice, and pour onto the cake slices before serving.