Mini strawberry and raspberry rose cheesecake stuffed sponges
Prep: 1 hr 45 mins
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Ingredients (27)
6 | eggs |
350 g | castor sugar |
100 g | vegetable oil |
1 | Vanilla essence |
350 g | flour — cake |
2.5 tsp | Baking powder |
1/2 tsp | salt |
1/2 tsp | freshly ground black pepper |
1/2 tsp | elachi powder |
1/4 tsp | nutmeg — ground |
200 g | strawberry — puree |
100 g | raspberries |
Food colouring — red |
For the cheese cake filling:
675 g | cream cheese — smooth |
250 g | castor sugar |
2 | eggs |
3 | cornflour — maizena |
3 tsp | rose water |
FOR THE GANACHE:
175 g | cream |
75 g | milk |
75 g | butter |
5 | cardamom — pods, crushed |
60 g | castor sugar |
425 g | white chocolate |
TO DECORATE:
1/2 | pistachio nuts |
limes — zest only | |
white chocolate — shards |
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