
Raspberry Vertical Cheese Cake
Ingredients
Cheese Cake Roll:150g | Swiss Valley Cream Cheese |
115g | Egg yolk |
60ml | Sunny Farms Cake Oil |
55ml | Bravo Evaporated Milk |
30ml | Master Martini Heavy Cream |
20g | Corn starch |
90g | Cake flour |
1 tsp | Lemon extract |
1 tsp | Vanilla extract |
200g | Egg white |
130g | Sugar |
White Chocolate Swiss Buttercream:
160g | Egg white |
200g | Sugar |
350g | Conaprole Unsalted Butter |
200g | White chocolate |
80g | Master Martini Heavy Cream |
2 tsp | Vanilla |
Garnish:
170g | DLA Raspberry |
Procedure
Cheese Cake Roll:
Bowl 1:
- Heat cream cheese till soft
- Add egg yolk, cake oil, evap milk, cream and extracts then mix well without lumps of cream cheese
- Add cake flour and cornstarch and mix again
- Set aside
Bowl 2:
- Whip the egg white and sugar till medium peak
- Fold in the meringue to the cheese yolk mixture
- Incorporate well without strips of white in the batter
Baking:
- Transfer the cake batter in a jelly roll pan greased and lined with parchment.
- Bake in a 166C oven for 15-20 minutes or until the top of the cake is a little golden and cake is done.
White Chocolate Swiss Buttercream:
- Heat cream in a pan and pour into white chocolate, stir until it forms a smooth ganache.
- In a boiling water, bain marie the egg white and sugar until it reaches 72C.
- Whip the egg white till forms a stiff peaks.
- Add cold cubed butter one at a time.
- Whip until fluffy and creamy.
- Add in the white chocolate ganache.
- And whip again.
You may watch the video demo here! 👇