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Philadelphia cream cheese cake9/1/2023 I think more cheese to use in baking soon.Ĭlassic baked cheese cake is his favourite and commonly bake for him, let’s try something new. So he bought 6 blocks of cream cheese,I cannot let it sit in fridge until all turn bad, then decided to make this cake after the first block of cheese for tiramisu. My husband loves cheesecake,the heavier of the flavour the better for him.That explains why he gives me a pet name called: “Jong Belegen Kaas” which means “young cheese” in Dutch. This white chocolate and caramel cheese cake sounded so sweet but once taste it, you will throw away the first “sweet” impression, it is not sweet at all, I am telling ya~ hehhehe Sprinkle with half hazelnut brittle dust.Ģ)Top with another sponge, spread with frosting.Sprinkle with rest of brittle dust.ģ)Decorate with your favorite edible flower or fresh pineapple. Assemble:ġ)Place the first sponge, and spread with half of the frosting. You can brush the sides of saucepan with some water.Ģ)Add in hazelnut and pinch of salt.Allow to cook until golden brown.ģ)Once is done, pour onto oil paper, allow to cool completely.Ĥ)Once is cooled down, smash the brittle until half small crumbs and half dust.Ī)Do not stir the caramel in the beginning otherwise it will crystallize, you don’t want this at all.ī)You can use processor to blend your brittle ,remember not to over blend it into dust.We want some texture from the sugar and nuts for this cake. Cream cheese Frosting:Ĩ0 g Western Star unsalted butter, (at room temperature)ġ25g, Philadelphia light version cream cheese(Room temperature)ġ)Place sugar and hot water in a saucepan.Cook at medium high heat until it reaches light golden brown.Do not stir, only swirl the caramel occasionally. Note:Ī)You can use fresh pineapple, choose the ripen one. Bake for 60 to 70 minutes at 190C-200C, or until skewer inserted in the middle and comes out clean, depending on individual oven.Ĩ)Once baked, allow to cool in the cake pan for 10 minutes, then transfer into cooling racks to cool completely. Add in oil.Ĥ)Lightly beat the egg yolks and add into the bananas mixture from step (3).Mix until combined.ĥ)Fold into the dry mixture until smooth.Ħ)In a clean mixing bowl: Beat egg whites until foamy, then slowly add in 50g of castor sugar in 2 additions.Fold meringue into the flour mixture in 2 additions until well combined.ħ)Divide the batter evenly between your prepared tins. Grease and flour 2 x 20cm round cake tins.Ģ)Sift the flour, cinnamon,ginger and nutmeg powder into a mixing bowl, then add the sugar and sea salt.ģ)Place mashed bananas in a bowl, add in chopped pineapple. 3 small size eggs (separate egg whites and yolks)ġ)Preheat the oven to 190C.400g pineapple from the tin, chopped(drain the excess juice).
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