CARVEN CAKE
Happy Monday my little chestnuts!
I hope you had a great weekend. As for me, I've just returned from a very relaxing weekend, filled with sun, peace and love. My neurons are firing on all cylinders... Today, I'd like to share with you a cheesecake recipe like no other. You're beginning to know me: cheesecake is a bit of a pet peeve of mine. Except that I shun restaurant cheesecakes because I've been disappointed too many times, my heart broken by a violent emotional elevator... My life isn't easy sometimes... So rather than spoil this little pleasure for myself, I prefer to make them myself. But I'm not closed, am I? If you have any sublime addresses to suggest, I'd love to hear your good advice! Today I wanted to make a fashion cake inspired by one of my favorite designers, Carven. This summer, I fell for a Kiwi collar that you've seen on the series Carmen Miranda. Like a print genius, Guillaume Henry could make me wear anything... So that's why, on this sunny Monday, I'm craving kiwi, blueberries, Chia seeds and a touch of black Sesame!
Open the Philadelphia lid and follow me!
You'll need it for this cheese cake:
- - 500 g Philadelphia,
- - 100 g butter rolls,
- - 50 g semi-salted butter,
- - 20 g almond powder,
- - 2 eggs,
- -100 g caster sugar,
- - 4 petits suisses,
- - 2 tbsp black sesame paste,
- - 2 or 3 kiwis,
- - a few blueberries
- - and chia and black sesame seeds for decoration.
Start by preheating your oven to 150°C. Use a pestle and mortar to crush the butter in a bowl. Meanwhile, melt the semi-salted butter in a saucepan in a bain-marie or in the microwave. Pour the butter into the bowl and mix with the crushed cookies, then add the almond powder. Press the mixture into the bottom of one or more moulds. To smooth and pack it down, I recommend using a glass. Gently tap the bottom of the glass on this "pâte croûte". Place your spoonfuls of black sesame paste in the center of the crust. In a new bowl, separate the egg whites from the yolks. Whisk the yolks with the sugar, then add the petits-suisses, a pinch of salt and the Philadelphia. Beat the egg whites until stiff, then fold into the remaining mixture. Then pour the mixture into the mold over your cookie crust.
Place the cheese cake in the oven for 40-45 minutes. Leave to cool overnight in the fridge before decorating. Cut your kiwis lengthwise to remove the hairy skin, then cut into "slices". Sprinkle the cake with chia seeds and black sesame seeds, top with the kiwis, blueberry buttons and enjoy!
