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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I am awesomely inspired by Asian pastry artists. The cakes are just light and spongy, perfectly sweetened, and ever so moist. More inportantly, it incorporates JELLO, and this is too cool. Recipe modified from Key Lime Cheesecake by Yasaboga, and by Dewi Anwar. Ingredients:
*this recipe does not take into consideration, the time to bake a genoise. |
cake base |
genoise sponge cake/any sponge cake you favor |
cheese mousse |
200 gr cream cheese |
125 gr heavy cream, whipped until thick |
90 gr castor sugar |
30 ml (2 tbsp) fresh squeezed lemon juice |
30 ml (2 tbsp) sunquick mandarin concentrate |
10 ml (2 tsp) gelatine powder |
40 ml water |
garnish |
7 plastic band (for molding), shaped into ring (round, or other shapes), stick the ends with cellophane |
1 can mandarin oranges, drained |
yellow/orange jelly candies |
whipped cream |
1/2 package yellow/orange agar, boiled with 500 ml water. or you can simply use your favorite jello for the top layer. |
Directions:
1. Cut the cake using your plastic ring, put the cake at the bottom of the ring. Arrange some mandarin oranges on the cake base. Set aside.
2. In a double boiler, dissolve gelatine with hot water, set aside.
3. Beat cream cheese and castor sugar until soft. Beat in lemon juice, mandarin concentrate and gelatin until well blended. Turn off the mixer.
4. Gradually fold in whipped cream, blend well with spatula.
5. Pour the mousse onto the cake base (it’s easier using piping bag). Refrigerate until set.
6. Pour agar/jello on top of mousse, refrigerate until the topping set.
7. Garnish with whipped cream, oranges and jelly candy, or as you like.
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