Hello everyone. I'm truly sorry for holding My posts for such a long time. I'll try to redeem Myself from now on. Over a while I decided to make something sweet and indulgent. Got the idea from a recipe, again from a celebrity chef G. Ramsay. http://www.bbcgoodfood.com/recipes/11296/gordons-cheesecake
So with a swirl of Mine and touch of Estonia in there, I came up with a new one. Here's how...
Serves 12 (25 cm cake form)
For the base:
3 tbsp Chinese red sugar (also referred as palm sugar apparently)
1 apple (peeled and very finely diced)
4 slice of black Estonian bread (must leib, crumbled)
6 discs of Digestive biscuits (crushed)
100 g of butter
3 tbsp of Zante currant or other raisins
pinch of powdered cloves (nelk)
pinch of salt
Melt the sugar in a pan, until starts to form a caramel. Add the diced apple, raisins and butter. Cook for quick 20 seconds and stir in the spice, salt and biscuit-bread crumbs. Take off the heat and cool.
On this point I recommend to fix Your cake form with cooking paper. Layer the base mix evenly on the bottom of the form, pressing it down to firm up and let to cool down completely.
For the Ganache:
100 g dark chocolate (chopped)
40 ml cream
40 ml milk
20 ml dark rum (optional)
Melt everything except the rum on a medium low heat. When smooth and all chocolate is melted, take off the heat and stir in the rum. Cool the mix down.
For the filling:
4 leaf of gelatin (softened in cold water)
400 g cream cheese
250 ml cream
4+2 tbsp powdered sugar
1 tsp of vanilla powder, or seeds from 1 vanilla pod
1 lemon (juice and half the rind grated)
1/2 tsp ground cinnamon
pinch of salt
Mix together cream cheese, vanilla powder, cinnamon, 4 tsp of the sugar, lemon rind. Squeeze the excess water from the gelatin and dissolve in the lemon juice over a low heat. Add to the cheese mix threw a sieve. Mix until smooth. Whip the cream with the rest of the sugar. Whisk together half of the whipped cream to the cheese. Fold in the rest with a spatula to keep it light and fluffy. Don't over work.
To assemble:
Divide the filling to about 3 batches. Spread out the first layer on the base crumble. Drizzle over some of the chocolate ganache. Repeat the same 2 times. Then take a chopstick and run threw the cake, making swirls. Don't smooth the surface, it will go soggy. Allow to set in the fridge for 3 hours. Serve with clove - pumkin jam* or fresh raspberries.
Enjoy! ;)
