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Strawberry Cheesecake Entremet
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Servings:
16 servings
Author:
Barbara Schieving
Prep Time
1 hour
Cook Time
5 minutes
Additional Time
1 hour, 30 minutes
Total Time
2 hours, 35 minutes
Course:
Cheesecake
Keywords:
recipe
cooking
food
Daring Bakers
🧂 Ingredients
7
tablespoons/100g unsalted butter
softened
100 g
Confectioners’
icing sugar
100 g
egg whites
about four
110 g
cake flour
85 g
almond flour/meal
75 g
confectioners’
icing sugar
15 g
cake flour
10 g
Dutch cocoa powder
3
large eggs / 150g
3
large egg whites / 90g
10 g
white granulated sugar or superfine
caster sugar
2 tablespoons
/ 30g unsalted butter
melted
3 tablespoons
fresh lemon juice
1
envelope
2 ¾ teaspoons unflavored gelatin
16 oz.
2 packages cream cheese, softened to room temperature
½ cup
sugar
pinch
salt
⅔ cup
whipping cream
3 tablespoons
cold water
200 grams
strawberry puree
40 grams
sugar
1
envelope
2 ¾ teaspoons unflavored gelatin
150 grams
whipping cream
soft peaks
3 tablespoons
cold water
300 grams
strawberry puree
80 grams
sugar
1
envelope
2 ¾ teaspoons unflavored gelatin
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Instructions
1
Cream butter and sugar until light and fluffy (use a stand mixer with blade,
handheld mixer, or by hand). Gradually add egg whites. Beat until well blended.
Fold in flour.
2
Place two Silpats on two baking sheets. Pipe design onto mats. (If you do not
have a piping bag. Fill a ziplock bag and snip off corner for a homemade version
of one.) Slide the baking sheets with paste into the freezer. Freeze hard –
approx 15 minutes.
3
While the design is in the freezer, prepare chocolate Joconde batter (recipe
below.) Remove from the freezer. Quickly pour the Joconde batter over the
designs. Spread evenly to completely cover the pattern of the Décor paste.
4
Bake at 475ºF until the joconde (sponge cake) bounces back when lightly pressed,
approx. 5–15 minutes. It will bake quickly, so watch closely. Cool until it’s
cool enough to handle. Do not leave too long, or you will have difficulty
removing it from Silpat.
5
Flip cooled cakes on to parchment paper. Carefully peel off Silpats. The cakes
should be right side up, and pattern showing.
6
(This short video [https://www.youtube.com/watch?v=ca4eLDok-4Q] will help
explain the process of layering the entremet.) Preparing the mold for entremets:
Start with a large piece of parchment paper laid on a very flat baking sheet.
Then a large piece of cling wrap over the parchment paper. Place a spring form
pan ring, with the base removed, over the cling wrap and pull the cling wrap
tightly up on the outside of the mold. Line the inside of the ring with a curled
piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper
to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.
7
Preparing the Jaconde for Molding: Trim the cake of any dark crispy edges. You
should have a nice rectangle shape. Decide how thick you want your "Joconde
wrapper". Traditionally, it is ½ the height of your mold. This is done so more
layers of the plated dessert can be shown. However, you can make it the full
height. Once your height is measured, then you can cut the cake into equal
strips, of height and length. Use a very sharp paring knife and ruler (I found
it was easier to use the full height).
8
Make sure your strips are cut cleanly and ends are cut perfectly straight. Press
the cake strips inside of the mold, decorative side facing out. Once wrapped
inside the mold, overlap your ends slightly. You want your Joconde to fit very
tightly pressed up to the sides of the mold.
9
Then gently push and press the ends to meet together to make a seamless cake.
The cake is very flexible so you can push it into place. You can use more than
one piece to "wrap" your mold, if one cut piece is not long enough. The mold is
done, and ready to fill.
10
In a clean mixing bowl whip the egg whites and white granulated sugar to firm,
glossy peeks. Reserve in a separate clean bowl to use later.
11
Sift almond flour, confectioner’s sugar, cake flour and cocoa powder (this can
be done into your dirty egg white bowl). On medium speed, add the eggs a little
at a time. Mix well after each addition. Mix until smooth and light. (If using a
stand mixer use blade attachment. If hand held a whisk attachment is fine, or by
hand.)
12
Fold in one third reserved whipped egg whites to almond mixture to lighten the
batter. Fold in remaining whipped egg whites. Do not over mix. Fold in melted
butter. Note: Makes enough sponge for the side and bottom of an 8" round mold.
13
Put the lemon juice in a small bowl and sprinkle the gelatin over the top. Let
it stand until the gelatin softens, about 5 minutes. Microwave the mixture until
it is bubbling around the edges and the gelatin dissolves, about 30 seconds or
less. Set aside.
14
In a large bowl with a handheld mixer or in the bowl of a stand mixer, beat the
cream cheese, sugar, and salt until smooth and creamy, about 2 minutes. Slowly
add the cream and beat until the mixture is light and fluffy, about 2 minutes.
Add the gelatin mixture. Beat until the mixture is smooth and airy, about 3
minutes.
15
Pour the filling into the prepared jaconde and smooth the top. Refrigerate the
cheesecake until set, about 1 hour.
16
Put the water in a small bowl and sprinkle the gelatin over the top. Let it
stand until the gelatin softens, about 5 minutes. Microwave the mixture until it
is bubbling around the edges and the gelatin dissolves, about 30 seconds or
less. Add the gelatin to the strawberry puree.
17
Fold the whipped cream in to the puree. Pour the mousse on top of the cheesecake
layer and let it set in the refrigerator.
18
Put the water in a small bowl and sprinkle the gelatin over the top. Let it
stand until the gelatin softens, about 5 minutes. Microwave the mixture until it
is bubbling around the edges and the gelatin dissolves, about 30 seconds or
less. Add the gelatin to the strawberry puree. Chill the gelee until it starts
to thickened.
19
Pour the gelee on top of the strawberry mousse and let it set several hours in
the refrigerator before serving.
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