ALEXANDER MC CAKE
Remember a few months ago I was participating to the young and creative entrepreneurs vitaminwater campaign "Shine Bright". And I was giving you a challenge that was imagining a fashion cake inspired by your favorite winter collection. Well last week I meet Déborah, the winner, I was bluffed by this hyper-creative and full of talent dancing-girl! She was inspired by the Alexander Mc Queen show from this winter and we made her unlikely cheesecake recipe together, then we shoot her work. I found it so amazing that I'm sharing this delicious cheesecake recipe with you, it was as beautiful inside than outside. Thank you Déborah...
It will soon become a special cheesecake blog...
To make this recipe (for 6 people) you will need:
- 200 g of mascarpone,
- 500 ml of whipping cream,
- 330 g of caster sugar,
- 3 to 4 g of agar-gar,
- 4 tablespoon of powdered sugar,
- 100 g of speculoos,
- 50 g of butter,
- 1 vanilla bean.
Déborah is nice she gives you the list of necessary material (good idea for later I think...)
- Half sphere silicon molds with a diameter of 7 cm,
- Round cookie cutter with a diameter of 7 cm,
- Half sphere silicon molds with a diameter of 4 cm (for the caramel shell),
- A pastry bag
- A round tip (basic) with a diameter of 1,5 mm
- A star tip (ruff),
- A sauce pan.
Start by melting the agar-agar in a small saucepan with 3 to 4 tablespoons of cream. In the meantime, whip 200 ml of whipping cream into Chantilly with 2 tablespoons of powdered sugar, then add the mascarpone, 30 g of caster sugar, the vanilla bean. Add the agar-agar to the mixing and mix it again. Pour the mixing into the 7 cm half-sphere molds and leave the cheesecakes to take into the freezer for at least 4h in order to have a really hard consistence and be able to remove them from the mold easily.
Finely mix the cookies with a robot and add the melted butter and mix well. Spread the batch into the cookie cutters of a 7 cm diameter and press well. Store your cookies into the fridge until the dressing.
Once your cheesecakes solidified, remove them from the mold and put them onto the cookie base. Let unfreeze for 1h into the fridge. In the meantime, prepare the setting, whip the rest of the cream into Chantilly and store in the fridge. Let's get to the caramel prep with 300 g of sugar. Melt the sugar into a well-cleaned sauce pan without adding any water nor stirring. When the caramel gets amber and liquid, add the cream at room temperature and 50g of half-salted butter and stir well in order to obtain a smooth mixing, in order to get that you have to lower your heat. Let your caramel cool and when it's cold and thicker, pour the pastry bag in order to start the criss-cross pattern on your cake. Finish with the Chantilly ruff and if you feel like the kitchen Michael Angelo, make your own sugar cages. And enjoy!
