Mixed Berries Cheesecake (no bake)

This cake was done by my girl for Mother's Day as I got busy with my dad's cake.  

Yearly, we will celebrate Mother's Day on my dad's birthday.  This year is no exception.  For the next two years, I will be missing my daughter on this special day.

My parents feel that it is a little sweet but for us, we think it was okay.  So if you are making it for old folks, reduce the sugar.

Learning: In the next round, we will follow the below recipe to make it a taller cake.  Also best serve totally chilled.

What you need:

5" 

80g digestive biscuit

40g unsalted butter

260g cream cheese

120g castor sugar

160g mixed berries puree

200g whipping cream

2 tsp lemon juice

16g gelatin

64g cold water

Mixed berries jello

75g mixed berries puree

30g castor sugar

6g gelatine

24g cold water

Method:

Cheesecake

Bloom gelatine in cold water for 10 mins.  Melt gelatine over hot water until dissolved.

Melt the butter.  

Break the digestive biscuit into fine powder.  Add in the melted butter and mixed well.

Spread the crumbs into the 5" cake ring.  Compact it as much as possible.  Chill.

Beat the cream cheese until soft.  Add in the sugar and beat until creamy.

Add in the mixed berries puree and lemon juice and beat again.

Whisk the whipping cream until soft peaks.  

Fold in the whipped cream into the mixed berries cream cheese.  

Mix in the melted gelatin until fully incorporated.

Pour onto the biscuit base and freeze.

Jello

Dissolve mixed berries puree, and castor sugar in the microwave oven (30-sec burst).

Stir the mixture and bring back into a microwave oven (20-sec burst)

Stir in the gelatin until well combined and let it cool down (enough not to feel warm).

Assembly

Strain the mixture onto the cheesecake.  Shake it gently to distribute the layer evenly.

Chilled until set before serving.

Happy Mother's Day to all mommies out there!

Vanilla Cake (cooked dough method)

It is rarely we can celebrate Dad's birthday on a weekend.   Since he does not fancy chocolate cake, I did a vanilla cake for him instead. 

Wanted to add lychee but I have none on hand, so peach it shall be.

For this vanilla cake, I used the cooked dough method.   For the fillings, I did a yogurt cream and peach with honey.

Am pleased that the whole family enjoyed it.

Learning: 

I did not sieve the batter as I find it okay not to.  

It took about 45 mins to cook.  I gave it a bang to release the hot water immediately after I removed it from the oven.  For about 5 mins, I removed the cakes from the pans and let them cool completely on the rack.

The cake side has a teeny bit of dampness but after the cake cool completely I was able to slice it.  The top of the cake was also sticky but since I am frosting it, it was cut off.

Overall, the cake is delicious.  Soft and cottony and goes really well with my yogurt cream frosting.

Source

What you need: 

(A)

70g butter

56g milk

40g sugar

B)

4 egg yolks (grade A)

96g cake flour

a pinch of salt

C)

4 egg whites

1 tsp fresh lemon juice

80g castor sugar

Method:

Preheat the oven to 150℃.  Lined and grease 2 X 6” pans.

Combine butter and milk and warm over low heat until butter melts.

Stir in sugar until dissolved.  Remove.

Whisk in the egg yolk one by one. Mix well.

Whisk in cake flour and salt.  Mix until it is smooth.

In a clean bowl, whisk egg white until foamy, and add lemon juice.

Slowly drizzle in the sugar and whisk until stiff.

And fold 1/3 of the meringue until incorporated.  Do the remaining meringue.  

Pour into the pans and gently knock the air out.

Bake for 40 – 45 mins. Using the water bath method.

Let it sit in the pan for 15 mins before removing completely to cool on the cooling rack.

Enjoy!