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1
Put the crackers into a plastic bag and finely crush with a rolling pin.
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2
Add the ingredients marked with a and rub together well to crumble.
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3
Pack into the cake mold lined with baking paper, and chill in the refrigerator.
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4
Thinly slice the white rind off the Camembert.
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5
In a bowl, add the ingredients and microwave for 30 seconds to 1 minute, until soft.
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6
Mix everything together.
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7
Add sugar and egg yolk, in order to Step 2 and mix.
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8
Lastly, add the warm heavy cream and mix together without whipping.
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9
If you can, pass the mixture through a sieve once.
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10
At this point, let the filling from Step 3 cool in the refrigerator overnight.
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11
to completely remove the air bubbles.
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12
This small touch will age the flavor of the cake.
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13
Remove Step 4 from the refrigerator and let sit at room temperature for a little while.
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14
With a rubber spatula, stir once and pour into the cake pan.
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15
Mix the topping ingredients together and set aside.
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16
Bake for 20 minutes in a preheated oven at 180C.
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17
When the surface becomes slightly golden brown, pour on the topping and bake for another 3 minutes.
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18
*While preheating, make sure the heat completely and thoroughly cooks through the cake.
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19
This will make the texture melt in your mouth.
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20
During Step 6, if the center is still raw, it's okay!
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21
When the time is up, turn off the heat and leave it as is inside the oven for 1 hour (until a toothpick comes out clean).
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22
It'll slowly cook through in residual heat.
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23
When the pan is completely cooled, wrap with plastic wrap and let sit in the refrigerator for at least one night.
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24
You can eat it after two days.
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25
Letting it sit removes the air and lets it mature.
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26
(P.S.)
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27
After baking, don't open the oven door so that the heat doesn't escape.
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28
It can stay in the refrigerator for up to 5 days.
