This birthday cake was made for one of my department gal, she gave birth the next day (2 weeks in advance of her EDD (estimate delivery date))after got the cake from me. Glad that she was still on time to taste the cake and love the cake. I combined all her favourites to come out this cake, she was craving for sour food, cheesecake and chocolate.
Ingredients : (for 6" cake tin)
80gm digestive biscuits - blended
30gm butter - melted
Mix all the biscuit base ingredients together and press into a 6" springform tin. Baked at preheated oven at 200C for 10 mins and cool aside then chill in the refrigerator while preparing the filling.
Lemon Cheesecake : adapted from here
250g cream cheese, room temperature
50g caster sugar
100g lemon cooking chocolate, chopped
60g whipping cream
30g cake flour
1 tsp lemon extract
1. Preheat the oven to 160°C. Pour some water to the base of the baking tray to create a water-bath. Wrap the base of the cake pan with aluminum foil to protect the water from sipping in.
2. In a mixing bowl, beat the cream cheese and sugar till fluffy. Add the eggs one at a time and beat again till combined.
3. Add chocolate mixture and stir well. Lastly, sift in the cake flour and combine till mixture is smooth.
4. Pour the batter into the prepared cake pan with the cookie base. Bake in the oven for 35 - 45 minutes. Making sure not to over bake, the center of the cake should still be a little "wobbly" when done.
5. Remove from oven and and set aside to cool.
Chocolate Dulce de Leche Mousse : adapted from here.
200ml whipping cream, cold
100g dulce de leche, cold
100g dark chocolate, chopped (melted the chocolate over double boiling method)
1 tsp gelatin
1 tbsp water
1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2. Put dulce de leche into mixing bowl and put in a bit of cream. On low speed, mix to combine, adding more gradually. When all the whipping cream has been added in, turn to high speed and beat until soft peaks.
3. Turn to low speed. Add in gelatin mixture slowly while beating, and beat until stiff.
4. Fold in the melted chocolate and mix well.
1. Pour the chocolate DDL mousse onto the lemon cheesecake. You may reserve one cup of the mousse for decoration purpose.
2. Chill the cake in the fridge for at least 4 hours, unmould the cake and decoration as desire.