This was my mom’s birthday cake that I made on Tuesday. Inside the chocolate shell was two layers of vanilla chiffon cake filled with strawberry yogurt cheesecake filling and fresh strawberry pieces. Unfortunately, I didn’t prepare enough chocolate shell for glazing so the cake was glazed twice, resulting in an uneven surface especially near the bottom area. Like those store-bought magic shell topping sold in squeeze bottles, this chocolate glaze is excellent for pouring on ice-cream. Kids will be amazed when they see the topping forming an instant hard shell in a couple of minutes. Leftover glaze can be stored in an air-tight container or squeeze bottle in the fridge and be rewarmed to a liquid state for later use. I have learned a lesson and will be more generous next time. The amount of chocolate shell provided below has been amended.
Make sure to line the inside of the mold with plastic wrap before filling. This trick will let you unmold the cake with ease.
Chocolate Strawberry Cheesecake Dome
Makes a 6” dome cake
For the Vanilla Chiffon Cake
40 g cake and pastry flour
2 large egg yolks
25 g grapeseed oil
25 g milk
1/2 tsp vanilla bean paste or pure vanilla extract
2 large egg whites
30 g granulated sugar
1/4 tsp cream of tartar
For the Strawberry Yogurt Cheesecake Filling
150 g cream cheese, softened
150 g strawberry flavored yogurt
150 g whipping cream
45 g granulated sugar
9 g (1 Tbsp) powdered gelatin
45 g milk
1 cup strawberry, diced
For the Chocolate Shell
150 g high-quality bittersweet chocolate, chopped (I used couverture chocolate)
20 g coconut oil
Notes: the eggs i used are about 50 g without shells.
For the Vanilla Chiffon Cake 雲尼拿戚風蛋糕
Please refer to Vanilla Chiffon Cake for a picture tutorial.
Place flour into a mixing bowl and make a well in the center. Add oil, milk, egg yolks and vanilla bean paste to the well and whisk gently until combined.
In a clean, separate mixing bowl, whip egg whites with a hand mixer until foamy. Add cream of tartar and continue beating until soft peaks form. Then slowly add sugar in batches and continue beating until glossy and firm peaks form. Scoop about one third of the meringue to the yolk mixture and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until homogeneous.
Pour batter into a 6” round cake pan and smooth top with a spatula. Tap pan against the kitchen counter several times to get rid of any large air bubbles. Bake in a 325°F/160°C preheated oven until a wooden skewer inserted into the center of cake comes out clean, about 20 to 25 minutes for my oven. Invert pan and cool completely on a cooling rack before unmolding. Slice cake into two half-inch layers. Keep covered with plastic wrap until ready to use.
For the Strawberry Yogurt Cheesecake Filling 士多啤梨乳酪芝士餡
Chill a mixing bowl and the whisk attachment in the freezer for 10 minutes before you start. Bloom gelatin by mixing it with milk and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Set aside.
With a food processor or blender, process cream cheese, yogurt and sugar until smooth. Pour mixture into a mixing bowl. Stir in the gelatin mixture then set aside.
In the chilled mixing bowl, beat whipping cream with a hand mixer until thickened and soft peaks form. Fold into the strawberry-yogurt mixture with a spatula in two batches until incorporated.
For the Chocolate Shell 朱古力脆皮漿
In a large bowl melt chocolate in the microwave over medium power or over a double boiler. Stir in coconut oil until well combined. Let cool then keep covered until ready to glaze.
Trim cake layers to approximately 4” and 5.5” in diameter. Line the interior of the half sphere mold with plastic wrap for easy removal (I used Wilton’s 3-D Sports Ball Pan Set).
Fill mold with strawberry yogurt cheesecake filling until almost half full. Arrange half of the strawberry pieces on top. Top with the smaller cake layer, pressing firmly into the filling so that the gap between the cake and the mold is filled.
Continue to fill the mold with cheesecake filling until almost full. Arrange strawberry pieces on top then cover with the remaining cake layer, pressing firmly so the gap between the cake and the mold is completely filled. Cover cake with plastic wrap and put a 6-inch cake board on top. Put some weights such as canned food over the cake board to keep the cake level. Chill cake (with weights on top) in the refrigerator until set.
Remove chilled cake from fridge and take off all the weights, cake board and plastic wrap. Place the cake board back on then flip the cake over and sit it on a small bowl. Remove the mold (it will be very easy as it is lined with plastic wrap) and peel off the plastic wrap.
Place a big plate underneath the cake in order to catch any dripping. Glaze cake with chocolate shell mixture by pouring it over the top of the cake in a circular motion until the cake is entirely covered (extra glaze will drip off from the edges to the plate). Clean the edges then chill cake in the refrigerator until glaze hardens, about ten minutes. Decorate cake as desired. I decorated it with modeling chocolate roses.
Strawberry yogurt cheesecake filling adapted from Devil’s Kitchen
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