Passion Fruit Cheese Cake with White Chocolate and Basil


This cake has participated in a grand cheesecakes competition in my workplace last year, reaching the final and receiving lots of feedback from tens/hundreds of people. It took me about a week to come up with a complete recipe, deciding on with the basis quite quickly, but spending lots of time on decoration. In fact, the final variant got “materialized” only when baking the cake.

Special thanks to Maria Selyanina for the excellent idea of using aromatic herbs. The cake itself is very simple to make and doesn’t even require a mixer.

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Ingredients:

Base:
150 gr. flour
40 gr. sugar powder
100 gr. cold butter cut into cubes
30 gr. cold milk
1/2 tsp. passion fruit extract

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Poppy Seeds Cake with White Chocolate


From the culinary standpoint this is a very interesting cake – an impressive list of ingredients; it isn’t always clear why all of them are necessary but the result is absolutely astonishing – a soft, fragrant cake with a very rich flavor: white chocolate and poppy as a base, citrus background notes …

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Ingredients:

Cake:

40 g. butter
2 tablespoons vegetable oil
90 g. brown sugar,
90 gr. “Demerara” sugar
1 tbsp honey
Zest of one lemon
1/4 tsp vanilla essence
1 egg
1 egg yolk
70 g. poppy seeds (ground)
90 gr. flour
5 g. (1/2 bag) baking powder
60 oz. white chocolate, finely chopped
100 grams. sour cream
50 grams of apple puree and some rum

Glazing:

40 gr. white chocolate
20 gr. butter
A bit of lemon zest

Process:

Pre-heat the oven to 160C.

Mix butter, vegetable oil, sugar, honey, lemon zest and vanilla essence. Using blender “beat” it into a light cream. Then add the egg and blend further until a uniform mass is obtained. Then add the additional yolk, and again, “beat” into a uniform mass.

Sift in the flour with the baking powder, add poppy seeds and mix (manually, not using the blender). Add the remaining ingredients (chocolate, rum, sour cream and apple puree) and again mix into a uniform mass.

Using a baking form for English cakes, bake for 40-45 minutes.

Glazing – melt chocolate and butter together on a steam (using bain-marie construction) add the zest, mix and chill slightly. Pour on the cake (when its slightly chilled as well) and let the mass solidify.

Did you like this recipe? Do you think that you are going to cook it anytime soon? Have you already tried it?

Please leave us comments about your experience…..

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