Monday, August 22, 2011

Cream Cheese Layer Cake

I wasn't sure how to spend my weekend yesterday and my daughter craved for this, her request come in time, else, I probably would try a new recipe.

 I baked this cake many times but my daughter isn't tired of it because it's so yummy!! It's her favorite.

In fact, I like it as well but taking into consideration of the high calorie and my waist line, I have to scarify my sweet tooth and put all these aside.  How sad!

I reposted the recipe here for your easy reference.   Enjoy Baking !!

- Preheat oven at 175*C for 15 mins.
- Prepare a 10" round pan or 9" square, grease base and line with baking paper. 

Egg Yolk Mixture
- 6 egg yolks (large)
- 90g sugar
- 1tbsp water
- 20g milk
- 1tbsp (15g) melted butter
- 150g top flour or cake flour
- 1 tsp Rum
- ½ tsp vanilla essence

Egg White Mixture:
- 6 egg whites (large)
- 90g sugar
- ½ tsp cream of tartar

Filling and Topping:
- 250g Philadephia cream cheese
- 70g butter
- 20g sugar
- 2 tsp lemon juice
- 60g toasted almond flake

1. Whisk egg yolk and sugar at high speed until light and thick (abt 4 mins).
2. Stir in water and milk and then melted butter. Mix well.
3. Change to low speed and stir in flour. Add vanilla essence and Rum to combine.
4. In another mixing bowl, beat egg whites and then add in sugar and tartar. Beat till stiff (abt 3 mins).
5. Fold egg white mixture (step 4) into step 3 using spatula. Mix well (don’t overmix).
6. Bake at 175*C for 30-35 mins. Remove from oven and rest to cool.
7. Cream cheese, sugar and butter together until light and creamy. Add in lemon juice and blend well.
8. Slice cake horizontally into 3 layers. Spread 1/3 of the cream cheese over the bottom (1st layer) of cake.
9. Repeat the same for 2nd and 3rd (top) layer of cake and cover the top with almond flakes.
10. Leave the 4 slides clean and chill in fridge for 1-2 hours before serving.

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