This week’s JPB Chef brought in a dessert prepared by Chef Gaby Wanderly from Campina Grande. The sweet is a mixture of cake and cheesecake and contains red fruits. According to reporter Valeria Assunção, the sweetness is not only delicious, but also a great suggestion for serving at a party.
- 1 cup butter (room temperature)
- 2 cups (tea) sugar
- 3 large eggs, room temperature
- 1 cup whole milk (room temperature)
- 2 cups flour (wheat)
- 1 cup of powdered chocolate
- 1 tablespoon baking powder
- 1 teaspoon bicarbonate
Preheat the oven to 180°C and, with all the ingredients at room temperature, start beating the butter and sugar until you get a whitish cream. Add eggs 1 at a time until you get a homogeneous mass. Remember to sift dry, wheat and chocolate and add to the dough, alternating the addition of milk, wheat and chocolate powder.
Tip: Remember to always stop the mixer to run the spatula along the sides of the mixer as well as the bottom, another tip – don’t beat too hard or gluten will develop in this dough.
Finally, add yeast and bicarbonate. Lubricate the mold with butter and chocolate.
Tip: Use parchment paper and make sure your cake doesn’t stick.
We shift the dough for the pie into a mold and put it in the oven. After 40 minutes you can keep an eye on the oven but don’t open it, once you smell the cake you can quickly check it with a toothpick and then just take it out and wait for it to cool down. A warm form (you will touch it and not burn yourself), unform the cake and wait until it cools to collect. After cooling, use a serrated knife to cut it in half and finish with the cheesecake filling.
- 500 g cream cheese
- 150 g sugar
- 50 ml whole milk at room temperature
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 tablespoon (dessert) vanilla essence or vanilla extract
- 3 eggs
- A pinch of salt (it will enhance the taste)
Prepare a water bath in a large mold already placed in the oven. Preheat oven to 170°C. With all the ingredients at room temperature, beat everything except the eggs.
Tip: Don’t beat too hard to absorb air.
Cover the bottom of the mold with aluminum foil. Pour the mixture on top. Since my pan is 8 cm high and 22 cm in diameter, I baked the cheesecake for an hour and a half, however, if your pan is wider and/or shorter, this time can be significantly reduced. In this case, keep an eye on it after 1 hour of cooking. Tip: Your cheesecake is ready when you shake the pan and the center moves but the surroundings stay still.
Remove from the water bath and let cool on the stove. Once cool, refrigerate for at least 8 hours. Bake at 170°C for about an hour.
red fruit syrup
- 250 g frozen berries or just strawberries (can be frozen)
- 150 g sugar
- 1 tablespoon lemon juice
In a medium saucepan, combine whole fruit with sugar and lemon juice. Put on low heat and cook for about 20 minutes until a thick syrup forms – the fruits will boil in their own liquid and fall apart. Pour the syrup into a bowl and let it cool before decorating the cake. Then just cover the cake with syrup. Use some strawberries for decoration.
See the recipe for cottage cheese cake with berries