Chicken Farm Baker's Project # 25 : My Lover Say Cheese, Parmesan Cheese Cake

Say cheese!!!!!!!!!!!!! Well, I laughed when I saw the project, my friend has a lot of sense of humor ^^. But, I know that she really love cheese cake and it's my favorite too.

Anyway, I rarely make it, as I know that I will finish it all by myself (haha, I love every kind of cheese, so the by product of it such as cheese cake is good too). 
So, when I know that I will have to make the cheese cake for the Chicken Farm Project, I have an excuse for myself ^^. I choose to make the light one, but don't get me wrong, I didn't mean the light cream cheese or anything that have a light printed on the package. I really think that we can enjoy the real thing and stay healthy, the key is the moderation!.
So, my cheese cake is the one that called Soufflé cheese cake, the cake contains a small amount of the cheese and rise in the oven from the help of the meringue.


But you can see that my cake has a crack on top, it can come from the folding that I did it too lightly, or my oven is too hot (well, or both of them, haha). Anyway, the result is not bad at all, the cake is light but the Parmesan flavor make the cake taste more interesting.


For the sponge cake you can use other recipe that you like (or you can buy it, if you don't want to bake it). But if you want to make it by yourself this recipe is easy and the texture of the cake is very good.
If you think that cheese cake must be something heavy or rich, I really want you to try this one, and you will believe me that cheese cake can be light and tasty too.

Parmesan cheese cake

Make 15 cm cake

Sponge Cake (for cheese cake base)
2 ...................................... Eggs
60g ................................. Sugar
60g ................................. Cake flour
20g ................................. Unsalted butter, melted


Cheese Cake (filling)
11g .................................. Raisin 
A - 100ml ...................... Milk
       38g .......................... Butter
       ½tsp ....................... Vanilla paste
       18g .......................... Parmesan cheese
       33g .......................... Cream cheese
       .................................. Lemon zest from ¼ of the lemon
25g ................................. Cake flour
10g ................................. Sugar
40g ................................. Egg yolks
Meringue
- 90g .............................. Egg whites
- 40g .............................. Sugar


......................................... Apricot jam for brushing the top of the cake


First make the sponge cake:


Preheat the oven to 180°C. 
Line the 15cm pan with baking paper.
Sift the flour and set aside.

Whisk the egg with the sugar over the hot water until warm and the sugar melt.
Take the bowl out of the hot water and beat with the hand mixer until thick and lighten (Thick ribbon stage), sprinkle the flour over the egg batter and fold to combine.
Pour the melted butter over the batter and fold to combine.

Pour the batter into the pan and bake the cake for 23 minutes.


Let the cake cool in the pan, then take the cake out and cut into 1 cm layer, keep the rest for use in other recipe.


Make the cheese cake:
Preheat the oven to 180°C. 
Line the 15cm cake pan with baking paper and line the side with paper too.
Place the sponge layer into the pan and sprinkle the raisin over the sponge cake.

Mix the flour and sugar together, set aside.
Pour the milk, butter, cream cheese, Parmesan cheese and vanilla paste into the pan and put over low heat until all the ingredients melt.
Pour the mixture into the flour mixture,and whisk to combine, follow with the egg yolks and whisk until smooth.

Beat the egg white with the sugar to make the meringue.
Fold the meringue into the egg yolk and cheese mixture in 3 batch, fold until combine.
Pour the batter into the prepared pan.
Place the pan over the baking pan, and pour the hot water into the pan until it come to 3/4 of the cake pan.


Bake for 30 minutes, then lower the temperature to 160°C and bake for 30 minutes more.
Note: You might need to cover the cake with the aluminium foil after baking for 30 minutes.

Take the cake out of the oven and let the cake cool in the pan.
When the cake is cool completely, brush with the apricot jam.

Chicken Farm Baker's Project #  25 : 

My Lover Say Cheese, Parmesan Cheese Cake 

Chocolate Marquise: Mini size chocolate cake

From the photo, I guess you can tell that this cake is very small, but the taste is not. The size of this cake is only 2x4 cm (or I can eat it in 2 bites, haha).

I make it when I fell like I need a chocolate cake, ^^ (it's a feeling that happens all the time, well, what can I do I really love chocolate). 


But I don't think the big and heavy one will fill up my desire, I need a big chocolate taste but a light feeling. This cake is the right answer, it starts with the chocolate sponge cake that will be filled with the dark chocolate ganache and sprinkle heavily with the cocoa powder. The felling the you will get when you bite into the cake is, Umm........ it's soft, packed with a lot of chocolate taste (from everything ^^, the sponge, the ganache and the cocoa powder), and the most important thing is it's DELICIOUS!
I take the recipe from:............


For the ganache, I suggest you use the chocolate with the cocoa mass percent that you like, for me this time I use the 70% cocoa mass because I really need a chocolate punch, haha. 
This cake will be great to serve with a cup of coffee, well, I think the taste of the coffee and chocolate always lighten up each other, make them more delicious. 
  

Chocolate Marquise

Make 2x4cm/piece - 21 pieces

Cocoa sponge cake 

30g ................................. Cake flour

15g .................................. Cocoa powder

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

70g .................................. Sugar

15g .................................. Unsalted butter, melted

Ganache

80cc ................................ Whipping cream

80g ................................. Semisweet chocolate, chopped

½tsp  .............................. Rum

Syrup 

2tsp ................................ Sugar

1tbsp .............................. Water

1tsp ................................ Rum

......................................... Cocoa powder for sprinkle the top of the cake

Preheat the oven to 190°C. 

Line 30x30 cm.pan with baking paper.

Using hand mixer, beat the egg white with sugar (add the sugar gradually) until stiff peaks form.

Pour the egg yolks into the egg white, beat with low speed for 1 minutes.

Sift the flour and cocoa powder into the bowl and fold to combine.

Pour the melted butter into the bowl, and fold lightly to combine, then pour the batter into the prepared pan.

Bake for 10 minutes or until the top is spring lightly when touch.


Let the cake cool on the wire rack.


Make the ganache:

Boil the whipping cream and pour the hot cream over the chopped chocolate. Wait for 1 minutes and stir lightly to melt the chocolate then add the rum and stir to combine.


Make the syrup:

Mix all the ingredient in small saucepan and bring to boil, then let it's cool.


Assemble the cake:

Cut the cake into 4 pieces, brush with the syrup.
Spread the ganache over the 3 layers of the cake and stack them together, then top with the last layer.
Place some heavy dish (or anything that you can find about 500g , ^^), to make the cake layers stick together for 10 minutes.

Take the weight out and brush with the syrup, spread the ganache on top and sprinkle with  the cocoa powder.
Cut the cake into small pieces (2x4cm).

Chocolate Marquise: Mini size chocolate cake

Neapolitan semifreddo: Ice Cream and more Ice cream, I love it at any time of the Year!

The heat's still here (well, if you ask me the weather in Thailand is hot and hotter -*-, I think we don't have the winter, haha), so for everyone in my family, having an ice cream always be a great idea! 

I always have the ice cream in the freezer, and because I make ice cream very often, I have a lot of egg white in the fridge, a lot and a lot more, until it becomes one of my problem. I don't want to throw it away, it's not right to throw away the food when you can make something from it, (and eat it ^^). 

So, when I saw this recipe, I think it's a must for me to try it,  because the base is using egg white rather than egg yolks that will reduce my problem, haha 

The base of this ice cream is the egg white that turn into the Italian meringue then mix it with the whipped vanilla flavored cream, so rich but feel light!. After mix the base with the flavor like berry or chocolate, you will have 3 flavor ice cream.

For the berry you can using the fresh or the frozen, so you can make it any time of the year!

I think the look of this semifreddo is very cute, the three color and three flavor give this cool dessert a great combination, tangy from the berry, soft and sweet from the vanilla and a bit bitter from the chocolate, delicious!

Note: I had a little problem when making this, because my tin is not deep enough so I have the ice cream left but it's not a big problem, right? Because you can put the rest in other tin and eat it any way, ^^.

Neapolitan semifreddo 

vegetable or other flavourless oil for the tin 
175g ................................ caster sugar 
2 ...................................... large egg whites 
600ml ............................. whipping cream
1 ....................................... vanilla pod, seeds scraped out 
200g ............................... ripe strawberries (or frozen) , plus more to serve 
100g ................................ raspberries (or frozen), plus more to serve 
1tbsp ............................... icing sugar 
 75g  ................................. dark chocolate, (70% cocoa),

• Lightly oil then line a 900g loaf tin (about 11cm x 22 cm when measured across the top) with clingfilm, leaving plenty of overhang.

 Put the caster sugar in a pan with 4 tbsp water, then heat very gently until it has completely dissolved. Turn up the heat and boil for 2 minutes. (Or you can use the thermometer use the syrup when it register 115°C)


• As the sugar comes up to temperature, whisk the egg whites to stiff peaks in a separate bowl. When the hot syrup is ready, carefully pour it into the egg whites a little at a time, with the beaters still running, whisking until it has all been mixed in. Beat for 3-4 minutes to cool, then set aside. The mix should look like shaving foam. 

• Softly whip the cream and vanilla seeds in another bowl.

 Fold the cream into the whites, in three goes, to make the ice cream base. Split the mix three ways, making one batch a little smaller than the others. 

• Blend the berries and icing sugar until smooth.

 Pass through a sieve onto the smaller batch of ice cream, then fold in until evenly pink. Spoon into the lined tin, level it, then cover the surface with a rectangle of baking parchment. Freeze for 30 minutes or until just firm. 

• Remove the paper and spoon over a layer of plain vanilla mix. Again, level, cover and freeze. 

Meanwhile, melt the chocolate in the microwave or over a pan of simmering water, then leave until cool but still runny. 
• Fold the chocolate into the final third of the ice cream. Layer it and freeze, again covering the top with a clean piece of paper. 
• Freeze for 3-4 hours or overnight before serving, and give the semifreddo 10 minutes or so out of the freezer to soften a little before turning out to slice. 

Neapolitan semifreddo: Ice Cream and more Ice cream,

 I love it at any time of the Year!