Yield: One 7" Round Cake
Ingredients
Genoise sponge base
6 Egg yolk
68 ml Milk
60 g Melted butter
6 Egg white
120 g Sugar
165 g Cake flour
¾ ts Baking powder
(find a better genoise sponge base recipe next time you're making this cake)
Baked cheesecake layer 210g Cream cheese
60g Sugar
1.5 Egg
45g Whipping cream
6g Cake flour
Gelatin-set cheesecake layer
1.5 Egg yolk
37.5ml Water
30g Sugar
90g Mascarpone Cheese
6g Leaf gelatine
210g Whipped cream
Instructions
Genoise sponge cake
Preheat oven to 180 °C.
Put the egg yolk in the bowl and let loose, then add milk + melted butter and mix.
Put egg whites in another bowl and whip it. When big bubble comes up, divide sugar into three and whip to make meringue.
Add sift dry ingredients and mix. Add egg yolk mixture and mix.
Pour the dough into the pan and bake in a 180 °C for 40 min.
Baked cheesecake layer
Add cream cheese to the bowl, gently loosen it, add sugar and mix.
Add the egg and fresh cream, mix, and then add the flour.
Spread sponge cake sheet over mousse, sift the mixture through a sieve, bake in an oven preheated to 150 °C for 30 min.
Let cool.
Gelatin-set cheesecake layer
Place the bowl on a pan of hot water, add egg yolk, water, sugar and mascarpone cheese and mix.
Add gelatin, soaked in cold water for at least 10 minutes, mix until the gelatin is completely dissolved and remove from the pan.
Add the whipped fresh cream, mix, pour into a cold mold and harden for 2 hours in the freezer.
Assembly
Grind the sponge cake sheet through a sieve and grind it into powder.
Apply a little mousse cream on the top and sides of the cake, then apply the cake powder.
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