Exotic Fruit Macaron Cheesecake

One cake, that was inspired by this beautiful Yuwa fabric collection.


for the cake:

use one recipe of Genoise Cake
you will need one teacup of strawberry jam at room temperature or slightly warmed, if too hard
you will need 60 ml of strong espresso with 15 ml 'Cointreau' to syrup the middle layer

for the cream cheese icing:

100 g unsalted butter at room temperature
500 g cream cheese at room temperature
140 g sugar
1 tsp lemon juice

600 ml whipping cream

prepare the icing:

1. Beat the butter with half the sugar until creamy and light.
2. Add the softened cream cheese in two portions and beat at low speed after each addition to incorporate well.
3. Add the rest of the sugar and the lemon juice. Beat well to form a foamy light cream. Set aside.
4. In a separate bowl, whip the cold heavy cream.
5. Fold in the whipped cream into the cream cheese icing. Make sure you start with small portions.
6. Use immediately!


Tailoring:

1. Cut the baked Genoise in three layers (after well cooled).
2. Place the first layer on a cake plate. Spread half of the strawberry jam on top of the layer.
3. Ice with one third of the cream cheese.
4. Place the second layer and press lightly.
5. Syrup the layer with the coffee and ice with second third of the cream cheese.
6. Top with the third layer of cake and spread the rest of the strawberry jam.
7. Ice with a thin layer of cream cheese and cover the sides of the cake evenly.
8. Cover the sides with grated chocolate (optional) and top the cake with macarons.
9. Store in a refrigerator (if there is something left for storing :)).

Have sweet winter days,
♥ Ivelina



Comments

Post a Comment

Popular posts from this blog

Lebkuchen Houses

Image
Traditions are sculpted by the memories of the people. For some traditions is particularly easy to cross time and geographical borders, because of the taste. The well known gingerbread houses today are the young ancestors of the lebkuchen houses, born in Germany two hundred years ago, when Brothers Grimm wrote "Hansel and Gretel". German bakers were inspired by the descriptive story and freed their imagination into baking differently shaped and coloured small and big delicious houses.  Decorated with candies, small cookies, chocolate pieces and lots of icing, the houses are extremely appealing not only because of their whimsical appearance, but because of the heavenly aroma of the spices as well. Make this in advance and you will have Christmas feeling all season long.  I chose to bake lebkuchen houses because of the variety of spices used in the recipe . My houses are gently decorated with white royal icing and I did not use any candies. I like this way of decor
Read more

Rustico Buttergipfel

Image
55 g unsalted butter I 225 g unsalted butter II 30 g flour 15 g cold water 7 g dry yeast 20 ml lukewarm water 160 ml col water 14 g malt syrup , or 30 g dark honey 12 g salt 1 large egg 380 g flour My Grandma used to "toast" the butter for almost every pastry - either at the time of preparing or just before serving. It gave just a small "intonation" of difference to the colour but such a complete finish to the taste. At the time I did not care what and why she did that - to me it was just an extra unnecessary work. Later on at the university I realized how the separation works and what a difference it makes to the taste. French call it beurre noisette and use it mostly for pastry and savoury hot sauces, Indians call it ghee and cook mainly with it, in Germany and in the German part of Switzerland, chefs use this "toasty" butter for the buttergipfels .  The process is a simple separation into butterfat and milk solids, called clarificat
Read more

Old-fashioned Lebkuchen Stars and Hearts

Image
This is the classic recipe for Christmas Cookies from old Germany, or Switzerland (if you'd prefer). A recipe, I was hoping to find for a long time. Thanks to Sara Kelly Iaia and her fine memories, collected in the book "Festive Baking", I am happy to bake the first cookies for this Christmas. The honey and the quantity of the fragrant spices make these cookies unique. I would advise not to skip any of the spices or to change their quantity. I am pretty conservative when it comes to perfumed spices. I think the simpler ingredients make one dish tastier. But here, the spices are in perfect unison.   for the cookies: 490 g all purpose flour 1 tsp baking soda 1 tsp baking powder 1 Tbsp cinnamon 1 tsp cardamom 1/2 tsp ground cloves 1/2 tsp powdered anise 1/2 tsp grated nutmeg 1/2 tsp ginger 225 g honey 160 g light brown sugar 134 g unsalted butter 1 large egg 1. Sift the flour in a bowl. 2. In another bowl, sift all
Read more