This recipe is best with
Recipe Ingredient
- CAKE BATTER
- 75g corn oil
- 135g Anchor Whipping Cream
- 50g low protein flour, sieved
- 100g almond flour
- 120g egg yolk
- MERINGUE BATTER
- 180g egg white
- 5g lemon juice
- 90g caster sugar
- 1g salt
- ROSE CREAM CHEESE TOPPING
- 35g egg yolk
- 50g caster sugar
- 20g corn starch
- vanilla essence
- 300g Anchor Full Cream Milk
- 120g Anchor Cream Cheese, room temperature
- 250g Anchor Whipping Cream, semi soft peak
- rose essence, to taste
- 200g Anchor Whipping Cream, cold
- TOPPINGS
- strawberry, cut half
- watermelon
- pistachio, chopped
- seedless grapes, cut half
- dried rose petal
Instructions
- Preheat oven to 160°C top heat, 100°C bottom heat.
- Using hand whisk mix corn oil, whipping cream, egg yolk then add almond flour and flour, mix until homogenous.
- Using hand held mixer, whisk egg white until bubbly, add lemon juice, caster sugar and salt whisk until soft peak. (70% peak)
- Using spatula, add 1/3 meringue into yolk mixture mix well then pour everything into meringue and fold well. Tap the mould on table.
- Bake for 15-20mins until lightly brown, reduce temperature to 140°C and bake another 10-15mins, check with a skewer.
- Remove from oven, shock the cake by dropping the mould on the counter/chopping board to release some heat from the cake.
- Remove cake from mould and rest on a rack until cooled.
- First make custard, mix egg yolk, caster sugar, corn starch and vanilla essence, set aside.
- Lightly boil anchor milk and pour some into egg mixture, then pour back to the pot and cook the custard on low heat until thicken, whisking it all the time. Add in anchor cream cheese mix well with hand whisk until smooth and shiny. Optional, can also blend with hand blender until smooth and shiny. Pour on tray (lined with cling film) and wrap with cling film, keep in chiller until chill.
- Using hand held mixer, whip anchor whipping cream to semi soft peak, whip chilled cream cheese custard until smooth, pour in semi soft peak whipping cream and whip until smooth and fluffy.
- Mix in cold anchor whipping cream to adjust the desire consistency add rose essence according to taste.
- Cut water melon into 2cm thick slices then use 3.5" ring cutter and cut into rounds.
- Using a 3.5" ring cutter, trim the sponge cake then cut half. Sandwich the watermelon in between sponge.
- Spoon rose cream cheese topping on cake, top with strawberries & grapes, sprinkle chopped pistachio and dried rose petal, enjoy!
TO MAKE CAKE BATTER
TO MAKE ROSE CREAM CHEESE TOPPING
TO ASSEMBLE
