Caterer Middle East

How it’s done

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FOR THE FIOR DI SALE BASE

1. With a mixer, blend or di sale cookies to make crumbs.

2. Pour melted butter on the cookie crumbs and stir with a spoon

3. Press the crumbs in a ring mould to get the base for the cheesecake.

FOR THE CHEESECAKE

1. Beat the cream cheese until smooth then add eggs. Add melted chocolate and warm cream.

2. Mix all your dry ingredient­s and then sift with a strainer. Start adding it to the cream cheese mix. 3. Pour the mix into the mould with the buiscuit base and bake it at 150C for 30 minutes

FOR THE SPONGE CAKE

1. Beat the eggs until airy, start adding caster sugar. Sift the our and add a pinch of salt. Fold in the dry ingredient­s.

2. Pour the mix in a ring mould and bake at 167C for 30 minutes.

FOR THE PEANUT BUTTERCREA­M

1. Put all ingredient­s in a mixing bowl,

then mix with a whisk attachment.

FOR THE MASCARPONE CREAM

1. Put all the ingredient­s into a stand mixer bowl, mix it with the whisk attachment. Pour it in a piping bag.

CAKE ASSEMBLY

1. Start with the cheesecake as the base then place alternate layers of ganache and the sponge cake (starting with the ganache).

2. Finally, cover the cake with mascarpone cream and pipe the cream all over the surface.

3. Melt the milk, white and dark chocolate of your choice together and drizzle on top of the cake.

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