It has been so long since I last blogged. School has just finished but I have been helping out at parent’s pizza shop so did not really have the time to blog. But… today, I am going to share with you this glorious citrus cake.
Be prepared. There are a few elements to this cake but it all comes together quite easily. I considered this cake to be quite easy to make. I felt really happy when i made this. The flavours combination are one of my favourite.
Passionfruit. Orange. Blueberries. Strawberries. YUM!
This whole cake is so light and refreshing and you can’t help but to take the second slice. The third slice. The fourth slice…. *Nobody knows*
The cake comprises of an orange sponge cake (oh gosh. This is so delicious). Cheesecake mousse (It is airy and super duper light, plus there is no egg yolks involved!), blueberry and strawberry compote (I just love berries) and passionfruit curd (tangy tangy baby), and an orange agar layer.
If you are looking for a sweet cake, while… This is not for you. It is not the slightest sweet, and I think it may tend a little, just a little bit to the sour-ish side because of the orange agar layer which is a tad sourish, but I think its alright. LOL
Okay. Enough of talking. Here’s the recipe!
For the orange sponge cake (makes a 6inch cake)
3 large egg yolks
50g orange juice
45g cake flour
Pinch of salt
Zest of one orange
3 egg whites
1. Line the bottom an 6″ round pan. Preheat oven to 160C
2. Beat egg yolks, oil together until combined before adding orange juice and zest.
3. Stir in the flour. Ensure
5. Beat egg whites on medium speed for 2min. Continue beating while gradually adding the sugar and beat at high speed for another 2 minutes. Beat till soft to firm peaks but not stiff.
6. Fold in 1/3 of the meringue into the yolk batter with a hand whisk. Add another 1/3 and fold until almost combined.
7. Pour into prepared pan and bake with a water bath at 160C for 40-45 minutes (Mine took 40minutes) or until cooked. (What I did was to fill up cupcake mould with water and place the prepared pan ontop of the cupcake mould)
8. Remove from oven and let it cool down. 🙂
After you are done with the cake layers, move on to the passionfruit curd.
25g passionfruit (More if you like it to be more tangy)
1. Place passionfruit and butter into a saucepan and heat it till it is bubbling.
2. Whisk the egg and the sugar together in a heatproof bowl.
3. Slowly whisk in the passionfruit and butter into the egg and sugar mixture, slowly tempering it. Whisk vigorously so as to prevent the egg from scrambling.
4. Cook the curd using bain-marie.
5. Stir it occasionally to prevent the bottom from getting too overcooked.
6. Once it starts to thicken, remove from the heat.
7. Place a clean plastic wrap over the surface of the curd to prevent a skin from forming.
8. Let it cool completely before using.
After the passionfruit curd is done, move on to the blueberry/ strawberry compote.
1. Puree 110g of a combination of blueberry and strawberries with 15ml of lemon juice, zest of half a lemon and 40g of honey.
2. Pour it over a saucepan and cook till its boiling
3. Meanwhile, bloom 4g of gelatin powder over 80ml of water.
4. Once the blueberry mixture if boiling, remove from heat and stir in the gelatin. Whisk till all the gelatin has melted.
5. Add 115g of blueberries to the mixture.
6. Let it cool.
Juice and zest of half a lemon
3.5g of gelatin bloomed in 30ml of water
Whisk cheesecake and honey till it is light and fluffy.
Microwave the milk for 2 minutes till it is steamy. Whisk in the gelatin and stir till it is smooth.
All the gelatin/milk mixture into the cheesecake and honey mixture.
Stir is the juice and the zest.
Whisk till it is completely smooth.
75g orange juice
Whisk the orange juice and agar together.
Microwave for 3 minutes till it is nice and hot.
Strain it immediately. (it sets almost immediately!)
Put an acetate over the 6inch cake pan.
Divide the cake layers into 3.
Place the top layer (the layer which has abit of cracks) on the bottom.
Spread all the curd over the cake.
Pour 1/3 of the cheesecake mousse over.
Place the blueberry compote over the cheesecake mousse.
Top it up with 1/3 of the mousse.
Place the second cake layer over it.
Top it up with the remaining mousse.
Place the last cake layer over.
Place the jelly on top of the cake layer.
There you go! Cheesecake mousse cake. Yumz!