Mini strawberry and raspberry rose cheesecake stuffed sponges


strawberry, raspberry,cheesecake, baking, cakes, f

Ingredients 30
Servings
Time 1h45
  • 6
    eggs
  • 350
    g
    castor sugar
  • 100
    g
    vegetable oil
  • 1
    Tbs
    vanilla essence
  • 350
    g
    cake flour
  • 2.5
    tsp
    baking powder
  • 1/2
    tsp
    salt
  • 1/2
    tsp
    ground black pepper
  • 1/2
    tsp
    ground Elachee
  • 1/4
    tsp
    nutmeg
  • 200
    g
    strawberry puree
  • 100
    g
    raspberry puree
  • pptional Carmosine red food colour to taste
  • For the cheese cake filling:
  • 675
    g
    smooth full fat cream cheese
  • 250
    g
    castor sugar
  • 2
    eggs
  • 3
    Tbs
    corn flour
  • 3
    tsp
    rose water
  • For the ganache:
  • 175
    g
    cream
  • 75
    g
    milk
  • 75
    g
    butter
  • 5
    whole white Elachee pods, lightly crushed
  • 60
    g
    castor sugar
  • 425
    g
    white chocolate
  • To decorate:
  • 1/2
    c
    pistachios
  • zest of 2 limes
  • white chocolate for scrolls and shards
 

Method

 

Preheat the oven to 180°C/160°C fan assist.

Make the cheese cake filling by beating the cream cheese until smooth then mixing together all the ingredients to form a smooth batter. 

Make the sponge base by bringing the eggs and caster sugar to half sponge until white and silky. With the mixer running add in the oil at a slow trickle until emulsified with the batter.

Sift dry ingredients and fold into the mixture. Add fruit puree and mix gently. Do not over mix.  

In a muffin pan or mould, fill half of each cup with the sponge batter and float the cheese cake mixture on top. Cover the cheese cake mixture with more sponge batter. 

Bake for 20-25 mins until a cake tester comes out clean. 

Allow to settle in mould for 10 minutes. Unmould. Cool. 

To make the topping, scald the cream, milk, butter, whole elachee, and sugar until sugar and butter have melted. Remove from heat and strain over broken up pieces of white chocolate. Blitz without incorporating air with a hand blender. Allow to cool.

Decorate with the ganache and top with pistachio and lime zest. Use white chocolate to make leaves, collars or scrolls. 


Recipe by Hendrik Jansen Van Niewenhuizen of Capsicum Culinary Studio.


Are you a student chef with a passion for developing new and exciting recipes? Enter our NextGen competition!


Also try these recipes:

Freekeh pumpkin coffee cake with walnut streusel
Fruit galette
Pistachio lemon cake





 

Read more on: cakes  |  strawberry  |  cheesecake  |  food24  |  nextgen  |  recipes  |  baking
 

You might also Like

NEXT ON FOOD24X
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.