Butter biscuits
- Blend the butter, caster sugar and salt
- Add sifted flour and cornstarch
- Roll 2 mm thick slices
- Bake it all
- Crumble it all en add 10% melted butter, 35°C
- Bake it again, to create a cheese cake bottom
Sweet party
Cupcakes for a kids party. Deconstructed cheese cake presented in a cupcake. Edible cupcake with fun element. 12 portions for this recipe.
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Recipe
Download RecipeButter biscuits
- Butter 420g
- Caster sugar 200g
- Salt 4g
- Flour 450g
- Cornstarch 50g
- Total 1124g
CHEESECAKE MOUSSE
- Cream 500g
- Mascarpone 250g
- Honey 75g
- Amaretto 50g
- Total 850g
CHEESECAKE MOUSSE
- Mix lime syrup, honey and mascarpone
- Add to the cream
- Whip the cream gentelly
Almond raspberry sponge
- Almond paste 320g
- Whole egg 300g
- Melted butter 100g
- Flour 60g
- Baking powder 4g
- Raspberry powder 40g
- Total 824g
Almond raspberry sponge
- Make the almond paste soft, bij adding the eggs one by one
- Whisk it lightly
- Mix one part of the whipped mixture with the melted butter, and then add the other part
- Add the sifted flour, baking powder and raspberry powder
- Bake it in a mold, at 160/170°C
Raspberry confiture
- Raspberry puree 185g
- Sugar 25g
- Glucose powder 30g
- Pectine NH 3g
- Lemon juice 2g
- Total 245g
Raspberry confiture
- Heat half of the puree
- Add by 40°C the sugar, pectine and glucose powder
- Bring to boil
- Over the rest of the puree and lemon juice
Crème brûlée
- Cream 200g
- Milk 100g
- Brown sugar 90g
- Egg Yolk 180g
- Total 571g
Crème brûlée
- Infuse the vanilla into cream and milk
- Mix the egg yolk and sugar
- Bring the mixture to 85°C
- Strain and freeze to set
Assembly, layout and finishing
Prepare the sponge and the butter biscuits
Place the sponge into the Dobla cupcake Polka dots
Top off with the butter biscuits
Make the crème brulée, pipe into a silicon mold, freeze, remove and place on the raspberry confiture
Finish with the cheesecake mousse
Decorate with Dobla Candy assortment and Dobla Petals mini green and yellow