Double Fromage Cake
Since I live overseas, it can be hard to get my hands on my favorite cheese cake. But then my little sister taught me that how to make it at home and showed me the recipe.
Using the LeTAO catalog as inspiration, I made this while adding in a little more mousse.
It is rich and close to the original.
It takes time, but there are no difficult steps.
The tips said to take your time making this.
It is a recipe that is so delicious that no one will believe that it's homemade. Recipe by BondgirlU
Double Fromage Cake
Since I live overseas, it can be hard to get my hands on my favorite cheese cake. But then my little sister taught me that how to make it at home and showed me the recipe.
Using the LeTAO catalog as inspiration, I made this while adding in a little more mousse.
It is rich and close to the original.
It takes time, but there are no difficult steps.
The tips said to take your time making this.
It is a recipe that is so delicious that no one will believe that it's homemade. Recipe by BondgirlU
Cooking Instructions
- 1
First, let's prepare the sponge cake. Sift the cake flour.
- 2
Add the whole eggs to a bowl, add in the granulated sugar, and whip over a hot water bath until it turns pale (the hot water bath should be between 50-60°C).
- 3
Add in the cake flour to Step 3 in 2-3 batches and cut the batter.
- 4
Pour into the mold, tap the bottom to remove air bubbles, then bake in an oven at 170°C for 30 minutes.
- 5
Now let's prepare the baked cheese cake layer. Wrap the cream cheese in plastic wrap and microwave for a short while to soften. Place in a bowl, and whisk.
- 6
Add granulated sugar, cake flour, heavy cream, and the whole eggs in order to Step 5 while stirring well, and finally strain it.
- 7
Slice the sponge cake into 1 cm, fit into the mold, pour Step 6 on top, and bake in an oven at 150°C for 20 minutes.
- 8
Prepare the mascarpone mousse. Place the egg yolk, water (25 ml), and granulated sugar into a bowl, place over a hot water bath, and stir constantly until it reaches 82°C.
- 9
Add in the powdered gelatin soaked in water for 10 minutes to Step 8 along with the mascarpone cheese, stir, and strain.
- 10
Whip the heavy cream until it forms soft peaks, add to Step 9, and gently mix together.
- 11
Let's begin assembling the cake. Place the cooled baked cheese into a 15 cm ring mold, pour in the mascarpone mousse, and chill for 3-4 hours.
- 12
Sift the remaining sponge cake in a sieve etc., to make crumbs. I think running it through a food processor will produce fluffier crumbs.
- 13
After Step 11 has cooled and hardened, spread the mascarpone mousse on top of the crumbs, and it is done.
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