- Strawberry Double Cheesecake -
You can eat three cake flavored cakes at a time, and you can earn a lot!
1 / Make the bottom layer of the sponge cake first: unsalted butter add milk to melt in hot water; put hot water in the pot (about 40-50 degrees), put the plate containing eggs and caster sugar on the hot water pan, stir and melt well with a manual whisk, and then add honey and vanilla essence to stir well;
2 / Stir the egg paste plate with pink food coloring and whisk with an electric whisk, whisk until the whisk is lifted, and the egg paste that drips down will not disappear immediately;
3 / Egg paste dish out of the hot water pot, add low gluten flour and stir well;
4 / Is to mix evenly: it is to use a rubber spatula to carefully mix from the bottom up to make the egg paste and flour mix evenly, do not stir in circles, so as not to defoam the eggs;
5 / Add a spoonful of mixed batter to the melted butter and milk, then pour it back into the batter and mix well;
6 / Pour batter into cake mold and bake in preheated oven at 170 degrees for 25 minutes;
7 / The sponge cake is baked and cooled, then use a six-inch mousse circle to cut the right size of the cake base for reserve; (Note: The remaining sponge cake is left behind to be crushed and sprinkled on the top)
8 / Make the second layer of cheesecake: 1, first preheat the oven 150 degrees; 2, in advance room temperature to soften the cream cheese with fine sugar and whisk smoothly;
9 / Add eggs, a few drops of vanilla extract and continue to mix well;
10 / Add low gluten flour, pink food coloring and strawberry flour and continue to stir well;
11 / Add light cream and stir well;
12 / Mousse paste is poured into the mousse circle (the bottom layer is a sponge cake slice);
13 / Put in the preheated oven at 150 degrees for 20 minutes, let it cool, then put it in the refrigerator for half an hour, then put it in the refrigerator for another half an hour;
14 / Fresh strawberries prepared during the cooling of the cheesecake;
15 / Crush the remaining sponge cake slices into powder through a sieve and set aside;
16 / Make the last layer: Mascarpenmus 1, soak the soft gelatin flakes in ice water, drain, then add 25 ml of warm water and melt the gelatin flakes for later;
17 / Room temperature softened mascarpone cheese with fine sugar, vanilla extract and whisk smoothly with a manual whisk;
18 / Cheese paste smooth state;
19 / Add melted gelatin tablets and stir well;
20 / Whisk the light cream into a seven-point liquid, then add to the mascarpen mousse paste and stir well;
21 / Take out the refrigerated cheesecake and place strawberries on it;
22 / Pour in the mascarpone mousse paste (reserve a small part, need to use it later), smooth the surface and refrigerate for at least 2 hours;
23 / After refrigeration, take it out and surround the mousse circle with a hot towel for a while, and then release the mold;
24 / Apply the remaining mascarpen mousse paste to the surface and sprinkle the surface with the chopped sponge cake that has been treated before;
25 / Production complete!
<h1 class="pgc-h-arrow-right" data-track="84" > tips</h1>
This double-layer cake takes a long time, and it is recommended that the bottom layer of the sponge cake can be prepared one day in advance.