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Jasuke Cake

Jasuke Cake

Create a kids' favorite recipe with premium Korean-style corn cake! This local snack, made with corn, milk, and cheese, or more popularly known as jasuke, combines with a creamy and elegant cake.

Sponge Cake Ingredients:

80 g cream cheese

70 g fresh milk

250 g Haan Cake Mix Vanilla Sponge

40 g liquid milk

137 g eggs

Method:

Prepare two 16 cm (2.5 in) baking pans, grease with margarine and line the bottoms with parchment paper.

Bake the cream cheese and fresh milk in a bain-marie until smooth, then set aside.

Beat the Haan Cake Mix Vanilla Sponge, fresh milk, and eggs until fluffy, then add the cream cheese mixture and stir until well combined.

Divide the batter into two and pour into the pans. Bake at 170°C (350°F) until done.

Corn Filling Ingredients:

2 boiled sweetcorn kernels

25 g granulated sugar

A pinch of salt

200 g liquid milk

2 egg yolks

2 tbsp Haan Cornstarch

30 g butter

Method:

Pure the boiled sweetcorn. Then mix it with the liquid milk, granulated sugar, salt, egg yolks, and Haan Cornstarch. Cook until boiling and thickened.

Then, turn off the heat and add the butter, stir well, and let cool.

 

Cheese Frosting Ingredients

250 g cream cheese

50 g Haan Icing Sugar Fiesta

1 tsp vanilla essence

300 g Haan Whiptopp (whipped)

50 g sweetened condensed milk

A pinch of salt

How to Make:

Beat the cream cheese, Haan Icing Sugar Fiesta, vanilla, and a pinch of salt until smooth and fluffy.

Add Haan Whippet and sweetened condensed milk, mix well, and set aside.

Additional Ingredients:

150 g grated cheddar cheese

100 g sweetened condensed milk

½ cob of boiled sweetcorn

150 g La Kreiva Crumble Cheese

FINISHING

Cut the sponge cheese into 3 pieces. Prepare a 16 cm ring, then line the sides of the pan with plastic wrap.

Place 1 piece of sponge cheese into the ring, then drizzle with simple syrup, top with cheese frosting, and then add the corn filling.

Spread the grated cheese and sweetened condensed milk on top, cover with the sponge cheese. Repeat for the third layer. Place in the freezer until frozen.

Once frozen, remove from the pan and cover with plastic wrap, and cover the entire cake with cheese frosting.

Spread crumbled cheese on the bottom edge of the cake, decorate with grated cheese, boiled sweetcorn, and thyme leaves.


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