-
1
Pod the edamame beans (160 g in this photo).
-
2
If you use 200 g, increase the amount of sugar from 70 g to 80 g.
-
3
[Biscuit base] Crush the biscuits in a food processor or in a plastic food bag using a rolling pin.
-
4
[Butter] Melt the butter in a microwave and mix it into the crushed biscuits.
-
5
Push the biscuits into the base of the cake tin using the back of a spoon.
-
6
This cake is going to be baked in a hot water bath so cover the bottom of the springform cake tin with aluminum foil.
-
7
[Filling] Put all the ingredients into a mixer and tip the mixture into the cake tin.
-
8
Fill the baking tray with hot water and place the cake tin in it.
-
9
Bake for 20 minutes in the oven preheated to 170C and lower the temperature to 150C to bake for an additional 30 to 40 minutes.
-
10
Cover with aluminum foil after 30 minutes to prevent too much colouring.
-
11
After baking, discard the hot water and leave the cake inside until cooled.
-
12
When the cake has completely cooled, the filling is still very soft.
-
13
Do not remove the cake from the tin.
-
14
Cover with cling film and chill in the fridge overnight.
-
15
This will enhance the flavour.
-
16
This was made using a pound cake tin without the biscuit crust.
-
17
It contains 200 g of edamame beans and 80 g of sugar.
-
18
If you love edamame beans, you'll enjoy its rich flavour.
-
19
[Alternative options] Double cream non dairy cream.
-
20
2 egg whites 2 whole eggs.
-
21
Plain flour katakuriko or cornstarch.
