Fourth of July Cake

🧂 Ingredients

• 10 oz Biscuits

  Graham cracker or petit beurre biscuits
• 5 oz Butter
• ¼ cup Milk
• ½ cup Walnuts
• 1 tablespoon Cornstarch
• 25 oz Mascarpone
• 15 oz Cream cheese
• 1 cup Whipping cream
• ¾ cup Icing sugar
• 1 cup Blueberries
• ⅛ cup Water
• ¼ cup Sugar
• 1 cup Raspberries
• ⅛ cup Water
• ¼ cup Sugar
• 1 Orange

  freshly squeezed
• ⅓ tablespoon Gelatin granules
• ⅛ cup Water
• 7 tablespoon Whipping cream
• ¼ cup White chocolate
• ¼ cup Blueberry/Raspberry
• Zebra rolls

Instructions

• 1 Crush 10 oz Biscuits and ½ cup Walnuts with a rolling pin once you put them in a
  plastic bag. If you can get biscuit crumbs in the market, go for them or use a
  food processor for crushing the biscuits.
• 2 Place 5 oz Butter and ¼ cup Milk in a microwave-safe bowl and melt it on a
  medium setting until the butter is completely molten.
• 3 Save 2 tbsp. on the side and mix the rest of the butter and milk with the
  crushed biscuits and walnuts.
• 4 Mix until all the crumbs are mixed well with the butter.
• 5 Put parchment paper on the bottom of the cake pan and brush it with the molten
  butter that we kept on the side. Sprinkle 1 tablespoon Cornstarch on top of the
  paper and shake the cake pan until it's evenly covered with cornstarch, and get
  rid of the excess by turning it over.
• 6 Place in the refrigerator for 2-3 minutes.
• 7 Once the starch and butter dusting is cooled, pour the biscuit mix on top of it
  and tightly press it evenly till the edges of the cake pan.
• 8 Put it in the freezer for at least 15 minutes
• 9 In a big mixing bowl (ideally the one of your kitchen machine) add 25 oz
  Mascarpone and mix it with a mixer for 3–5 minutes until it softens.
• 10 While mixing, gradually add ¾ cup Icing sugar to the mascarpone, and after that
  15 oz Cream cheese.
• 11 In a second bowl, mix 1 cup Whipping cream till it makes soft peaks on the
  mixers whisks.
• 12 Gradually combine the mascarpone mix and whipping cream by hand with circling
  movements.
• 13 After all the ingredients are well combined, separate them equally in 3 mixing
  bowls, so you can create the different flavors and colors.
• 14 With two different pans start making the flavoring.
• 15 In one pan, put ¼ cup Sugar (50 g), ⅛ cup Water (30 ml), and 11 cup Blueberries
  (150 g), and put on medium heat until the sugar is completely dissolved and mix
  with a spatula so you crush the blueberries.
• 16 Pass the blueberry sauce through a close-meshed sieve directly into the
  mascarpone cream and mix well to obtain an excellent cheesecake cream.
• 17 Take the springform pan with the biscuit base out of the freezer and evenly
  spread the blueberry mascarpone cream over it. Then put it back in the freezer.
• 18 Repeat the same process in a different pan with the raspberries.
• 19 Put ¼ cup Sugar (50 g), ⅛ cup Water (30 ml), and 1 cup Raspberries (150 g), and
  put on medium heat until the sugar is completely dissolved and mix with a
  spatula so you crush the raspberries.
• 20 Again, pass the raspberry sauce through a fine mesh sieve to mix with the cream.
  Then spread it as a second layer directly on top of the blueberry layer.
• 21 Then place it back in the freezer.
• 22 For the orange cream, squeeze 1 Orange and strain the freshly squeezed orange
  juice into the mascarpone cream.
• 23 Mix the cream well with the orange juice and spread over the raspberry cream
  layer.
• 24 Place back in the freezer. Leave it there for about half an hour before frosting
  the cheesecake.
• 25 Start making the glaze by putting ⅓ tablespoon Gelatin granules in ⅛ cup Water
  and leave them to hydrate for 5 minutes.
• 26 Meanwhile, put 7 tablespoon Whipping cream in a microwave till it goes over 60
  °C // 140 °F (or 2-3 minutes on high setting).
• 27 After that, add the gelatin to the cream, as well as ¼ cup White chocolate, and
  mix them till they combine well.
• 28 Once combined, pour the glaze on top of the cheesecake.
• 29 Garnish with ¼ cup Blueberry/Raspberry, and add some Zebra rolls if you fancy.
• 30 Put the cheesecake in the freezer for at least 3 hours (preferably overnight).
• 31 When the cake is hardened, remove it from the spring form.
• 32 Once thawed, serve.

Nutrition Info