Ingredients
Cake
- 350 grams raw sugar
- 230 grams Butter
- 2 eggs
- 30 grams cocoa
- 400 grams plain flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 240 grams buttermilk
- 2 teaspoons vinegar
- 2 tablespoons Red food colouring
Cheescake Filling
- 70 grams sugar
- 250 grams cream cheese
- 2 tablespoons lemon juice
- 1 1/2 teaspoons powdered gelatine, dissolve in 2Tbs warm water
- 1/2 teaspoon vanilla bean extract/essence
- 300 grams thickened cream
Cream Cheese Frosting
- 80 grams white sugar
- 250 grams cream cheese
- 60 grams Butter
- 1 teaspoon Vanilla bean paste or extract
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Process sugar for 5 sec speed 10 until it is caster sugar.
2. Add all other ingredients and mix for 2minutes speed 4. Scape down sides of bowl and mix 30seconds speed 4.
3.Pour into two 28cm round baking pans lined with baking paper.
4.Bake for 35-40mins at 180 degrees.
5. Place cakes on wire racks until completely cold.
Cake Assembly
1. Line base of a 28cm springform tin with baking paper.
2. Insert one cooled cake into tin and press down firmly.
3. Pour cheescake filling into tin on top of cake and smooth top.
4. Place second cake on top and press softly.
5. Put cake tin(in air tight container if possible) into fridge for 2-4hrs to set.
6. Remove springform tin and spread top and sides of cake with cream cheese icing. Decorate with white chocolate curls if desired.
1.Place sugar in bowl and mill for 10seconds/speed 10. Set aside.
2. Insert butterfly into bowl. Pour 300grams cream into bowl and whip for 40seconds /speed 3.5 ( 5sec longer if needed) until whipped to soft peaks. Set aside
3. Place cream cheese lemon juice, vanilla and gelatine in bowl and mix20seconds /speed 4.
4. Scrape bowl down , add cream back and mix 20seconds/speed 5.
1. Add sugar to the bowl and mill 15 seconds on speed 10 until icing sugar.
2.Add remaining ingredients and mix for 5-10 seconds on speed 5-6 until combined.
Cake
Cheesecake Filling
Cream Cheese Icing
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
A bit crumbly needs more red colouring
When do you re-add the sugar for the filling?
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