Passion of cake baking woke me up this morning, around 6am. An experiment of fromage frais with seemingly big portion of whipping cream. The cheese itself hasn’t got much taste. The cake itself looks quite plain. To give it a twist, I quickly cut out a hollow of cupid and sprinkled cocoa powder on top. It’s raw, not sophisticated but fun.
The creamy consistency together with the chocolate and nutty cake base give it life. Soft filling and cake fusioned between palates. Later on orange zest is sprinkled over the top. Even more appealing. The tanginess adds another level of enjoyment. A good match! Next time, I will add orange zest to the creamy cheese filling.
50g ground hazelnut
30g ground almond
2 tbsp cocoa powder
1 teaspoon baking powder
Preheat oven to 180°C
Beat eggs with sugar until pale yellow
Add melted chocolate and continue beating.
Fold in dry ingredients
Fold in melted butter and pour into a 20cm square cake tin
Bake for 20-30 minutes
Test with a cake pin
400g whipping cream
150g fromage frais
7g gelatin sheets
Whisk cream and sugar until soft peaks form
Add the fromage frais and blend well
Add liquidized gelatin over the cream mixture and mix well
Pour the cream cheese mixture over the cake base
Chill for a few hours. Sprinkle cocoa powder and orange zest when serve