7.17.2007

Cream Cheese Torte cake + Fresh Fruit tart

What we made at last week's baking session with Richard--->
Fresh Fruit tart and...Cream cheese torte cake

Recipe for the Cream cheese torte cake:
+ a mini video for added visual description ^___^


Ingredients
4 eggs + 1 egg yolk
100g sugar
100g plain flour
100g butter, melted

Ingredients for pastry
200g butter
100g sugar
1 egg
350g plain flour
50g ground almond

Method:
1. preheat oven to 160C and grease and line 9" round baking tin with paper
2. whisk eggs and sugar at maximum speed for about 5-6 minutes until stiff.
3. Fold in sifted flour by hand using an upward circulating motion. Add in warm melted butter. Fold well until batter is shiny. Pour into baking tin and bake for about 35- 40 minutes. Turn cake out from baking tin and leave to cool. (thickness of pastry depends on my preference).

Method for PASTRY:

1. Preheat oven to 180C and grease baking tray
2. Use flat beater, cream butter and sugar until fluffy at slow speed for about 1 minute. Increase to medium speed and cream till fluffy. Add in flour and knead well.
3. Add flour onto table top and knead dough again. Roll the pastry into 9 inches round and place on a greased baking tray. Bake until golden brown. Leave to cool.

Cream cheese filling
225-250g cream cheese
1 egg yolk
75g sugar
1 tbsp lemon juice ( or orange juice)
10g gelatin
3 Tbsp water
125 g fresh whipped cream

Method:
1. Whisk cream cheese mixture and sugar until creamy. Add in egg yolk and lemon juice.
2. Dissolve gelatin in water by heating over gentle fire. Boil until it dissolves.
3. Add whipped fresh cream and cooled gelatin into cream cheese mixture. Mix well.
4.Cut the cake into 2 layers and spread jam onto pastry. Then top with one layer of the cake. Spread with cheese filling. Finish assembly with remaining cake layer and cheese filling. Cut sides with knife before removing from tin.
5. Decorate with fruits of your choice and garnish with instant jelly. Leave in the fridge to set.
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RECIPE for Fresh fruit tart...
Ingredients:
4eggs+1 egg yolk
100g sugar
100g plain flour
100g butter, melted (corn oil/margarine)
Ingredients for tarts pastry:
250g butter
100g sugar
1 egg
500g plain flour
50g baked ground almond
Method:( for sponge)
Preheat oven to 180C. Grease and line shallow 11 " square baking tray. Whisk eggs and egg +vanilla at maximum speed for about 5-6 minutes until stiff. Fold in flour by hand using an upward motion and add in melted butter. Mix well until batter is shiny. Pour into baking tray and bake for about 15 minutes. Turn cake out from baking tray and leave to cool. Cut the cake into small round with cutter.
Method (for pastry)
Grease 24 tart moulds. Set oven to 180C. Cream butter and sugar until fluffy and add in egg. Add in flour slowly and knead well. Place into tart molds and bake till golden brown.

Ingredient for custard:

500g water, 200g sugar, 50g butter (soft /melted), 500g soy milk, 100g custard powder, 1 egg (opt)

Fresh fruit topping: peaches, kiwi, cherries, grapes, strawberries, mandarin oranges, etc...

Method: Boil water, sugar and butter together until boil, before adding the rest. Mix fresh milk, custard powder, egg together and pour into no.1 Cook over gentle fire until mixture thickens. Pour into tart shell. ( OR pour in fruit cocktail mixture into custard mixture, mix, before pouring into tart shell.)

Decoration: Place a small round cake into baked tart shell, top with custard. Decorate with fresh fruit of your choice and glaze with agar or apricot gel.

(note: *boil together 1/2 tbsp agar agar powder, 150ml water and 50g sugar before glazing. Or melt 100g apricot gel in 80ml water.

*If don't like custard, use fresh cream instead).

4 comments:

Hazy said...

Where did you learn this from? Its very beautiful and looks very yummy.

tRiX said...

Cherry,Can i just use the custard instead of the sponge cake and custard layer? the pic looked like just have custard in the tart and garnished with fruits.

Cherry Z, RD said...

Hi trix~
yes, you can use the custard without the sponge cake. The sponge cake is to reduce the amount of custard in the tart-giving it a "lighter" feel.
Read your comment in the pineapple tart post- yes, lets share recipes and baking is a lifelong passion. :) What's your blog address?
cheers

Anonymous said...

hi, regarding te pastry u stated that there is eggs. when should the eggs be added?

Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.