Cream Cheese Cake
A refined cake featuring a sponge cake base, topped with cream cheese mousse and garnished with sour cherries.
Ingredients
Cake base (sponge cake method)
120 g refined flour
Cream cheese (whipped until creamy)
280 ml cream cheese
Orange-yellow topping (strained and cooled)
to taste
Instructions
1
Make the Cake Base
Following the sponge cake base recipe, pour the cake base mixture into a 21-centimeter round pan. Add red beans or soybeans and bake in the oven at 180°C for about 15 minutes. Remove the beans and return the cake to the oven to dry the surface.
2
Make the Cream Cheese Filling
Dissolve the powdered gelatin in 5 times its weight in water. Place the milk and cream cheese in a container and whip with an egg beater over a hot water bath until creamy. In a separate container, combine the egg yolks, sugar, lemon juice, and gelatin. Whisk over a hot water bath until the egg mixture attached to the yolks turns white. Strain out the coagulated egg whites and any undissolved gelatin, then fold the mixture into the whipped milk and cream cheese. Chill over ice water until thick.
3
Assemble the Cake
Pour the cream cheese filling over the cake base to about 1/3 of its height. Scatter precooked sour cherries over the filling, then pour the remaining cream cheese filling evenly on top. Chill until set.
4
Make the Orange-Yellow Topping
Bring the orange juice to a boil and cook for 1-2 minutes. Add the egg yolks, sugar, and gelatin, stirring over a hot water bath until the mixture becomes paste-like. Strain it, then chill it in a cold water bath.
5
Finish the Cake
Pour the orange-yellow topping over the cake and allow it to chill and set. Stir 10 g caster sugar and vanilla extract into 100 ml heavy cream until evenly combined. Transfer the cream to a piping bag fitted with a star tip and pipe it around the cake. Garnish with several thinly sliced pistachios.
