Yogurt cheesecake
How to make crazy Mirror glaze cake [ Fruit Cheesecake ] Entremet Cake
Description
Yogurt Cheesecake Mousse is a sublime dessert that harmoniously combines the velvety smoothness of cheesecake mousse with the delightful flavours of fresh fruits, white chocolate, and an extra soft sponge. This exquisite creation is adorned with a stunning, ultra-shiny mirror glaze, making it a visually impressive treat as well as a culinary delight.
Sponge Cake:
Fruit Insert:
Yoghurt Cheesecake Mousse
For the mirror glaze
Instructions
Video
Sponge cake:
- 1. Preheat the oven to 160°C (320°F) and prepare a 7-inch cake pan.
- 2. In a mixing bowl, whip the egg yolks with 100g of caster sugar (A) until the mixture turns white.
- 3. Sift the flour and milk powder into the egg yolk mixture and combine well.
- 4. In a separate bowl, whip the egg whites with 40g of caster sugar (B) until they reach a soft peak stage.
- 5. Gently fold in 1/3 of the whipped egg whites into the egg yolk mixture to loosen it up.
- 6. Carefully fold in the remaining egg whites, ensuring not to overmix.
- 7. Melt the white chocolate and unsalted butter together, heating them to 45°C (113°F), then fold this mixture gently into the egg mixture.
- 8. Pour the sponge cake batter into the prepared cake pan and bake for 25 minutes at 160°C (320°F).
- 9. Once baked, allow the cake to cool before removing it from the pan and trimming the top.
Forest fruits insert:
- 1. Soak the 5g of gelatine in ice-cold water and set aside for 5 minutes to soften.
- 2. In a small bowl, combine the caster sugar and cornflour to prevent any lumps from forming. Add the water and mix well to create a smooth paste.
- 3. Place the 220g of frozen forest fruit into a saucepan and cook over medium heat until the fruit releases its juices and becomes watery.
- 4. Add the cornflour mixture to the saucepan with the fruit and cook for 5 more minutes, stirring continuously to ensure the cornflour is cooked thoroughly and the mixture thickens.
- 5. Remove the gelatine from the water, squeeze out any excess liquid, and add it to the hot fruit mixture. Stir until the gelatine is fully dissolved.
- 6. Pour the fruit cream over the cooled sponge cake and let it sit at room temperature to cool down.
- 7. Once cooled, place the cake in the freezer for about 2 hours to set the fruit insert before serving.
Yoghurt Cheesecake Mousse:
- 1. In a mixing bowl, combine the yoghurt, soft cheese, and icing sugar until a smooth consistency is achieved.
- 2. Semi-whip the 250g of heavy cream (whip until it reaches the consistency of melted ice cream) and set it in the refrigerator for later use.
- 3. In a small saucepan, add the 75g of heavy cream and vanilla extract, then bring the mixture to a boil.
- 4. Remove the saucepan from the heat and add the gelatine leaves, which have been previously soaked in ice-cold water, to the hot cream mixture. Stir until the gelatine is fully melted.
- 5. Add the gelatine mixture to the cream cheese mixture and combine well.
- 6. Gently fold in 1/3 of the cold, semi-whipped cream into the cream cheese mixture to lighten it.
- 7. Add the remaining semi-whipped cream and fold until a smooth and consistent mousse is achieved.
- 8. To assemble the mousse, line an 8-inch cake mousse ring with cling film, making sure the bottom is completely covered and sealed to prevent any mousse from leaking.
- 9. Pour the cream cheese mousse into the cake ring, then insert a frozen fruit sponge in the middle.
- 10. Place the mousse cake in the freezer for 4-5 hours until it is completely frozen.
To create a stunning mirror glaze cake, follow these steps:
1. Prepare the gelatine mixture:
See Video how to make Mirror Glaze
- In a glass or plastic bowl, add 100g of cold water and 20g of gelatine powder.
- Allow the gelatine to soak for 10 minutes.
- Melt the soaked gelatine in the microwave until it reaches 30°C (86°F).
2. Create the base mixture:
- In a tall jug, combine the melted gelatine, 200g of condensed milk, and 295g of white chocolate.
- Set this mixture aside for later use.
3. Prepare the sugar syrup:
- In a saucepan, combine 145ml of water, 295g of caster sugar, and 295g of glucose syrup.
- Heat the mixture until it reaches 103°C (217°F).
- Remove the saucepan from the heat and pour the sugar syrup over the white chocolate mixture.
4. Blend the mixtures:
- Using a stick blender, blend the combined ingredients until a smooth consistency is achieved.
5. Colour the glaze:
- Divide the mixture evenly into three separate containers.
- Colour one container with white food colouring, another with black, and the last one with red.
6. Cool the glaze:
- Allow the coloured glazes to cool down to 30°C (86°F).
Prepare the frozen cake:
- Remove your cake from the freezer, and make sure it's been taken out of the cake ring.
Create the marbled effect:
- Pour the black and red glazes into the container with the white glaze, but do not mix them together completely. This will create a marbled effect when you glaze the cake.
Glaze the cake:
- • Place the frozen cake on a wire rack with a tray or plastic wrap underneath to catch any excess glaze.
- • Slowly pour the marbled glaze over the cake, making sure to cover it evenly. You may need to use a spatula to help spread the glaze over any missed spots.
• Allow the glaze to set:
- • Transfer the glazed cake to the refrigerator and let it sit for 4-5 hours to allow the glaze to set and the cake to thaw.
- • Decorate with chocolate flower.
