Mini strawberry and raspberry rose cheesecake stuffed sponges
|350 g||castor sugar|
|100 g||vegetable oil|
|1||vanilla — essence|
|350 g||flour — cake|
|2.5 tsp||baking powder|
|1/2 tsp||freshly ground black pepper|
|1/2 tsp||elachi powder|
|1/4 tsp||nutmeg — ground|
|200 g||strawberry — puree|
|food colouring — red|
|675 g||cream cheese — smooth|
|250 g||castor sugar|
|3||cornflour — maizena|
|3 tsp||rose water|
|5||cardamom — pods, crushed|
|60 g||castor sugar|
|425 g||white chocolate|
|limes — zest only|
|white chocolate — shards|
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.
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