Prepare and present gateaux, tortes and cakes hpa. C 07



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Recipes

Ricotta Cheesecake


Yield: 2 rings @20cm

Group

Ingredients

Quantity (g)

Costing

A

Biscuit crumbs

Butter, melted



150

45





B

Cream Cheese

Ricotta Cheese

Caster Sugar

Lemon Juice

Vanilla Essence


250

500


225

5

5






C

Whole egg

100




D

Plain Flour, sieved

75




Total

1355




Method

  • Mix biscuit crumbs with melted butter and press into a greaseproof lined cake ring, at least 5mm thick and pack it evenly

  • Cream group ‘B’, adds group ‘C’ gradually making sure there are no lumps of cream cheese by scraping the bottom occasionally

  • Lastly add group ‘D’ and mix till just clear

  • Pour into prepared rings

  • Bake at 160ºC for 30 – 40 minutes

  • Cool down and remove from cake ring, refrigerate

  • Decorate with fresh fruits and ice with flan gel.


White Chocolate Cheesecake


Yield: 2 rings @20cm

Group

Ingredients

Weight (g)

Costing

A

Biscuit Crumbs

Butter, melted



150

45





B

Milk

White Chocolate, couverture



75

325





C

Cream cheese (Philadelphia)

Caster Sugar

Eggs


475

50

150






Total

1270




Method

  • Mix together ‘A’, try if it’s forming ball, if not add more butter, spread it into a cake ring and pack it firmly, set aside

  • Melt the chocolate

  • Boil the milk and add into melted Chocolate, stir together and set aside

  • Cream the sugar and Cream cheese

  • Add eggs slowly until clear and continue stirring

  • Then gradually add ‘B’

  • Bake at 150ºC on a water bath for about 40 – 50 minutes

  • Cool down and remove from cake ring, refrigerate.

Note: Baking the cheesecake in a water bath eliminates the cracking or the breaking of the top.

Vanilla Cold Set Cheesecake


Yield: 2 rings @20cm

Group

Ingredients

Weight (gm)

Costing

A

Milk

Caster Sugar

Egg Yolks

Vanilla


300

110


150

1*





B

Gelatine sheet

13




C

Cream Cheese

Lemon Zest



250

½*





D

Semi-whipped cream

400




E

Sponge disk or short pastry disk or biscuit crumb base

2*




Total

1223




Method

  • Line inside the cake ring with Plastic Acetate strip (5 mm high)

  • Spread a thin layer of jam on short pastry disc and place it into a lined cake ring

  • Prepare Anglaise with group ‘A’ and strain

  • Soak ‘B’, drain and add into warm Anglaise to dissolve it

  • Cream ‘C’ and slowly add custard mixture ‘A’

  • Fold in semi-whipped cream

  • Fill in mixture into cake ring and straighten, using a palette knife

  • Set in refrigerator

  • Decorate using fresh fruits and ice with flan gel

  • This cake leaves great room for creativity; flavours may be varied using fruit pulps and other flavours like passion fruit, orange, lemon, chocolate, banana, pecan and caramel etc.

* Weight not included



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