President: Cream cheese mousse cake with a layer of raspberry sauce, you will serve it with pride!

 

I have to say that I really want to make this cake the moment I saw it on the website, it's very lovely and the combination of the flavor and texture is very interesting for me.

The cake start with the pâte sucrée as a base, follow by the layer of the cream cheese mousse, a thin layer of raspberry sauce a sponge cake and finish with the cream cheese mousse and cream chantilly.
The flavor of the raspberry is going very well with the cream cheese, as you can see that the raspberry cheese cake is the classic cake too. But for this one the layer of the cheese is not firm, it's light and soft, in both texture and flavor.


I got the ingredients list and the picture form the Grand-patissier (Toshi Yoroizuka) website (you can click to see it, but it's in Japanese language). When the web give only the ingredients list (the portion is huge, ^ ^" ) , I have to think about the method to making it by myself, haha, and change some of them to make the cake more appropriate to make at home.
Some of you may want to ask why I have to make this kind of cake at home, well, I can only say that it's fun! When making this kind of cake you will have to plan (and planing is half the fun too, hahah). Because you have to think about time, the amount of the ingredient that you will use (to fill the pan the you choose perfect), and etc. After you start making the each layer of the cake, well, taste it a bit, and imagine how will they go together. And finally the assemble of the cake each of them over one another, transform the mixture of something into beautiful and delicious cake. It's like a magic that you can do (we all love to be the magician, right?).

This cake is not hard to make, mousse, pastry or genoise, they are basic part of baking. Only plan the time wisely, and you will make this cake with an ease. You can prepare it and leave it in the tin (cover with plastic warp) and then cut and decorate just before serving, so it's great for the party too.

You will be very happy to serve this cake, because I think the sentence "I made it by myself!" will make you face light up with pride.

President

makes 18x18 cm square cake

 

Pâte sucrée

180g .......................... Cake flour

1g .............................. Salt

100g ........................... Butter, cooled and cut into pieces

10g ............................. Sugar

35g ............................. Milk

1 ................................. Egg yolk

Sauce  au framboise

110g ........................... Raspberry puree

30g ............................. Raspberry

20g ............................. Sugar

Biscuit Genoise

3 ................................ Eggs

80g ............................ Sugar

5g .............................. Honey

20g ............................ Butter

8g .............................. Whipping cream

70g ............................ Cake flour

Mousse au fromage à la crème

3 ................................ Egg yolks

35g ............................ Sugar

60g ............................ Milk

3.5g ........................... Gelatin

250g .......................... Cream cheese

225g .......................... Whipping cream

25g ............................ Yogurt

1 tsp .......................... Lemon juice

Decoration

200ml ........................ Whipping cream

20g ............................ Icing sugar

.................................. Fresh Raspberry

.................................. Icing sugar

For the pastry: put the flour, salt and sugar in a bowl, cut the butter into pieces until the mixture resemble bread crumb.

Make a well in the middle of the flour- and-butter mixture and add the egg yolk with milk. Stir to incorporate the flour evenly until you have to begin using your hand, bring the dry and wet ingredients together. Dust work surface with flour, remove the dough from the bowl and knead it on the floured surface for a few minutes until it is smooth and homogeneous.

Turn out onto a work surface. Using your hands, press the dough into a flat, round disc, Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 200°C. Roll out the pastry on a lightly floured work surface to 3 mm (1/8 inch) thick, place on the baking pan, and pick the pastry with a fork, then refrigerate for 30 minutes.

Line the pastry with baking paper and pour baking beads or uncooked rice over. Bake for 15 minutes, then remove the paper and weights and bake for 7-8 minutes, or until the pastry is golden.

Trim the pastry into the 18x18 cm square, and let the pastry cool.

Make the raspberry sauce:

Put all the ingredients in the pan and put over low heat, stir until the raspberry break into pieces, and the sugar melt. Take off the heat and let the sauce cool

Make Biscuit Genoise:

Preheat the oven to 180°C.

Prepare the 20x20cm pan by lining the base with baking paper.
Melt the butter in the microwave.
Pour the whipping cream and honey into the hot melted butter.


Beat the egg until mixed and lighter in color, gradually add the sugar into the egg and beat until the ribbon stage (you can see that you can lift the beater and make the letter 8).
Take ¾ cup of the egg mixture and mix it with the melted butter mixture.
Sift the flour into the egg mixture, and fold gently until combined.

Pour the egg and butter mixture into the bowl fold gently and follow with the whipping cream and honey mixture.
Pour the mixture into the prepared pan.
Bake in the oven for 15-18 minutes.
Take off the oven and let it cool completely before taking the cake out of the pan.


Make the Mousse au fromage à la crème:

 

Bloom the gelatin in the water

Beat the egg yolks with the sugar in the saucepan, and heat the milk in the microwave for 1 minute or until hot.

Gradually pour the milk into the yolk mixture, and beat the yolk all the time.

Put the pan over low heat, until thickens slightly and the mixture feels warm to the touch (about 80°C)

Take the pan off the heat put the gelatin into the yolk mixture and stir to combine.

Let the mixture cool completely.

Beat the cream cheese until soft and free of lump, add the custard, and beat to combine.

Put the yogurt and lemon juice into the bowl and beat to combine.

Using an electric mixer, whisk cream just to soft peaks, then gently fold 1/3 of the cream into the cream cheese mixture.

Gently fold back the cream cheese and cream mixture into the cream.

Assemble the cake:

 Slice the cake into 2 layers, and trim one layer into 18x18cm square.

Keep the other layer for use in other recipes.

Place the Pâte sucrée into the 18x18 cm removable pan.

Brush the sauce over the pastry and carefully spoon the mousse mixture over the filling then level the top.

Brush the sauce over the mousse.

Place the cake layer over the sauce, then brush with the sauce again.
Carefully spoon the mousse mixture over the filling then level the top. Cover the tin with plastic wrap, then refrigerate for 4 hours or overnight to firm.

When ready to serve, take the cake out of the pan.

Beat the cream with the icing sugar until a soft peak forms.

Decorate the cake with whipped cream, place the raspberry on top, and sprinkle with the icing sugar.

President: Cream cheese mousse cake with a layer of raspberry sauce,

 you will serve it with pride!