Mini strawberry and raspberry rose cheesecake stuffed sponges

Prep: 1 hr 45 mins

By Food24 May 03 2017
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (27)

6 eggs
350 g castor sugar
100 g vegetable oil
1 Robertson's vanilla essence
350 g flour — cake
2.5 tsp Robertson's 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
Robertson's 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
Tap for ingredients
Tap for ingredients

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

 

 



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.