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:

1. Heat cream cheese till soft
2. Add egg yolk, cake oil, evap milk, cream and extracts then mix well without lumps of cream cheese
3. Add cake flour and cornstarch and mix again
4. Set aside

Bowl 2:

1. Whip the egg white and sugar till medium peak
2. Fold in the meringue to the cheese yolk mixture
3. Incorporate well without strips of white in the batter

Baking:

1. Transfer the cake batter in a jelly roll pan greased and lined with parchment.
2. 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:

1. Heat cream in a pan and pour into white chocolate, stir until it forms a smooth ganache.
2. In a boiling water, bain marie the egg white and sugar until it reaches 72C.
3. Whip the egg white till forms a stiff peaks.
4. Add cold cubed butter one at a time.
5. Whip until fluffy and creamy.
6. Add in the white chocolate ganache.
7. And whip again.

 

You may watch the video demo here! 👇

Raspberry Vertical Cheese Cake Video Demo