This cake looks like a cheesecake but it is not!!! It's a fluffy lemon mousse cake. And this time it is My Birthday Cake!!! Happy birthday to me....
This cake is really light and is not very sweet. It is a great dessert after a sumptuous meal, it is also very good in summer time because of it's fresh and a bit soury taste.
The preparation may seem complicates but the only difficulty you may encounter is to whip different ingredients apart and mix them together afterwards.
INGREDIENTS:
Servings: 8
3 eggs
90g sugar
90g flour
1/4 teaspoon baking powder
Mousse:
2 eggs
100g sugar
1.5 lemons
5g gelatin (2.5 sheets)
250g whipping cream
1. Whip 3 eggs with 90g of sugar (6tbs) for 10 minutes: 3-4 minutes at high speed to create the volume and 6-7 minutes more at a very low speed to fix the bubbles.
2. Sift the flour together with baking powder.
3. Mix the flour into the egg with a hand whisk paying attention to make the movements from the bottom to the top.
Note: Be careful not to mix for too long as it will break the bubbles and the cake won't come out soft and airy.
4. Pour the cake carefully into a 22-23 cm mould and bake the cake at 180C for 20 minutes.
5. Switch the oven off and keep the cake for about 10-15 minutes in the oven with the door slightly open.
6. Take the cake out of the mould and and let it cool down completely over the cake rack.
7. Cut the cake with the steel ring to about 21cm in diametre.
8. Prepare the syrup with 50ml of water, 1tbs of sugar and some liqueur, better Limoncello or at least Rum.
Note: You may melt the sugar in hot water or just heat it in the microwave oven.
9. Using a special cake squeeze bottle, pour the syrup over the cake to moist it.
10. In a small bowl soak the gelatin for about 10 minutes.
11. Divide eggs into yolks and whites.
12. Whip the whites with half of the sugar (50g) and the yolks with the rest of it in separate bowls.
13. Whip the cream to thick foam.
14. Grate the yellow part of 2 lemons' peel.
Note:The white part of the lemon skin is bitter, don't use it.
15. Squeeze the juice of 2 lemons.
16. Add lemon peel and lemon juice to the yolks.
17. Mix the three whipped ingredients together using a hand whisk, try to do it very carefully not to break the bubbles.
18. Squeeze gelatin to remove the excess of water and melt it in the microwave oven for about 20 seconds.
Note: You may also melt gelatin in a double boiler.
19. Add gelatin to the mousse and stir well.
20. Insert the cake into the cake ring over a nice dish and pour the foamy mousse over it.
21. Refrigerate for at least 2 hours or better overnight.
22. Make a neat cut round the ring and open the ring.
23. Decorate the cake as you like it, better with some lemon slices to recall to the taste of the dessert.
Note: You may use the borders of the cake that you cut off: crumble them and decorate the cake's border.
ENJOY!!!
Hmmm... Fitness everyday and then? Craving for a cake.... and not for any cake: the creamiest cake ever!!! CHEESECAKE..... I have prepared many different ones but this one seems to be the most gourmand one!!!
Cheese is good with pears and pears are good with chocolate... and these are the ingredients for today.
By the way, it's almost the 8th of March (for those who celebrate), Let's treat ourselves with something exquisite, dear Ladies!!!
INGREDIENTS:
Servings: 8
200g dry nut cookies (any type)
100g butter
450-500g pear
1,5 packages of Philadelphia (375g)
300ml cream (sweetened)
100g chocolate (with nut bits)
4tbs sugar
1tbs any liqueur
10g gelatin
lemon
springform pan
1. Melt butter in a microwave oven
2. Crumble cookies in a blender
3. Mix crumbled cookies and melted butter.
4. Lay the bottom of a 24cm springform pan with a baking paper and close the ring, cut off the excess of paper, cut wide stripes of paper and dress the sides of the pan (unfortunately I didn't do that :-) but in any case I can manage differently), this way it will be much easier to take the cake out of the pan later.
5. Place the butter crumble into the pan and with a spoon delicately press the mix to the bottom.
6. Cool the base of the cake in the fridge while you are preparing the cheese filling.
7. Pour some cool water in a bowl and put the gelatin in it.
8. Peel the pear and cut three quarters of it in pieces, sprinkle the last quarter with some lemon juice to prevent it from browning.
8. Cook the pear with 2 table spoons of sugar and liqueur (I used Limoncello) for about 5 minutes. Cool it down.
9. Crush the pear up in a blender.
10. Add 250g of Philadelphia cheese, 2 table spoons of sugar and blend them together.
11. Transfer the mix into a big bowl.
12. Use the same blender container and whip 200ml of cream. I usually use a vegetable cream to make the recipe at least a bit lighter.
13. Using a whisk, whip the cream in the cheese and pear mix.
14. Squeeze the two thirds of gelatin and melt it in a microwave oven at max power for 30 seconds.
15. Mix the gelatin into the cheese mix.
16. Carefully pour the mix into the pan with the cooky base.
17. Twist the pan gently from right to left without lifting it from the table. This is done to distribute the mix better.
18. Place the pan in the fridge.
19. Now prepare the chocolate layer. To do so melt chocolate in the microwave over. Cool it down.
20. Mix chocolate and 125g of Philadelphia cheese in a blender.
You even don't need to wash the blender container you used before, great!!!
21. Add 100ml of cream and blend together.
22. Place the mix to a bowl and add one third of remaining gelatin that you have melted. Mix gently.
23. With a spoon pour the chocolate mix to the pan with the cake and level it carefully. Move it back to the fridge.
24. In the meanwhile prepare the decoration from the remaining pear. I did it this way: I cut the pear into slices. Then prepared the cake glaze as it was written on the box of it. After that I displayed the pear in a shape I liked I fixed it with the cake glaze helping with a silicon brush.
25. When the decoration was fixed I moved it to the cake.
26. After the decoration you need refrigerate your cake for 4 hours minimun, better if you if you do it overnight.
27. To remove the cake from the pan, use a thin knife and pass it round the pan border, then open the ring. Or just open the ring veeeeery carefully in order to let the cake separate from the borders.
What can I add? Enjoy!!! But be careful about the shape!!!
90g flour
