Ingredients
- 1 Powdered sugar
- 3 Egg yolk (2)
- 3 Egg white (2)
- 1 pinch Salt
- 70 grams Granulated sugar for the meringue (50 grams)
- 75 grams Cake flour (50 grams)
- 1 Powdered sugar (as needed)
- 18 cm Sponge cake base (or 15 cm in diameter)
- 2 Egg (1.5)
- 50 grams Granulated sugar (35 g)
- 40 grams Cake flour (30 g)
- 15 grams Cornstarch (10 g)
- 25 grams Butter (18 g)
- 100 grams Cream cheese (70 grams)
- 1 Egg yolk (a little less than 1)
- 20 grams Sugar (15 grams)
- 70 ml Heavy cream (50 ml)
- 1 Egg white (a little less than 1)
- 20 grams Sugar for the meringue (15 grams)
- 5 grams Gelatin (3 grams)
- 1 tbsp Water (1 tablespoon)
- 1 Fruits of your choice (as needed)
Instructions
- First, bake the sponge cake.
- If you are making it to be 18 cm in diameter when the cake is done, use a 15 cm in diameter cake pan.
- If you want to make it to be 15 cm in diameter when it is done, use a 12 cm in diameter cake pan to bake the sponge.
- Pour the sponge cake dough into the 15 cm in diameter cake pan.
- Bake in 160C oven for 20 minutes.
- This is just a guide, so use a bamboo skewer, stick it through the sponge cake and if it comes out clean, then it is ready.
- Let it cool.
- When the sponge cake has cooled down, slice into 2 halves about 1.5 cm thick.
- You can freeze the remaining sponge.
- Bake the biscuits.
- Add one pinch of salt to the whisked egg white and beat with a whisk until it becomes white.
- Add granulated sugar in 2 to 3 portions and whip up a stiff meringue.
- If the meringue is soft, you won't be able to squeeze it out later, so whip it up stiffly.
- Add egg yolk to the meringue in one go and mix with a whisk.
- Then add well sifted cake flour.
- Mix as if scooping the mixture up from the bottom of the bowl using a spatula.
- Mix until the flour disappears.
- Pour the mixture in a pastry bag with a 1.3 cm round tip.
- Squeeze out the mixture in lines that are 2 cm wide and 6cm long to place on the sides of the cake.
- Put powdered sugar in a tea strainer and sprinkle it on evenly.
- When the powdered sugar disappears after a while, sprinkle a lot on once again.
- If you stick the biscuit mixture too close to one another, they will be flat when baked!
- So, leave 2 to 3mm space between each one, then they will have a nice shape when baked.
- Bake in a 180C oven for 12 to 15 minutes.
- I think you can bake about 3 rows at one time, so stick the ends together in the cake pan when using it for the sides.
- Prepare a 18cm in diameter.
- If you are making it to be 15 cm in diameter at the end, then use 15 cm in diameter, loose bottom cake pan.
- If you don't have a loose bottom cake pan, place a paper on the bottom in a cross.
- Then place a thick paper on the paper so that you can pull it out afterwords.
- First, place the biscuit for the sides in the cake pan tightly.
- Then put one sponge cake on the bottom.
- The cheese mousse is easy.
- Add sugar to the egg white and make a meringue in advance.
- Whip up heavy cream in another bowl until stiff peaks forms.
- Knead room temperature cream cheese well using a rubber spatula.
- Soften gelatin with 1 tablespoon of water.
- Add sugar to the cream cheese and mix with a whisk.
- When they are mixed well, add egg yolk too and mix.
- Add gelatin melted over a water bath too and mix.
- Mix heavy cream and meringue together gently using a rubber spatula to maintain the airy texture.
- Pour half of the cheese mousse mixture into the cake pan lined with biscuit.
- Place the other sponge cake onto the cheese mousse.
- Pour the rest of the cheese mousse mixture into the cake pan and let it chill in the refrigerator for 1 to 2 hours to harden.
- When the mousse has hardened, decorate with whipped cream and fruits, and then it is ready.
- It will have a glossy and beautiful look if you have nappage pastry glaze.
- The amount for the biscuit is a little more than enough.
- When it is baked, use the ones which are baked nicely.
- You can eat the remaining biscuit just as it is or even freeze it.
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