Happy Mother’s Day! A special cake to celebrate the great day. Salute to mothers!
I suffered from intestine pain yesteray and still a bit today. Dinner was skipped last night, just papaya milk smoothie. The same for breakfast today. But I added a piece of the new chilled green tea red bean cheesecake. This is an adaptation from a blog at yahoo. Sugar portion was trimmed. It ended up good. Slightly sweet red bean cheese along with biscuit, sponge cake and green tea mousse, 4 different textures all assimilated into one big enjoyment. Yummy! It is different from the baked green tea red bean cheesecake which has got more cheesy favour. This one, more a mousse cake blended with a humble cheese portion.
Beat the eggs and sugar until thick and pale.
Fold in sifted flour gently and blend well
Add a portion of the egg mixture to the melted butter. Mix well
Fold in melted butter and blend well
Bake in a preheated oven at 180°C for 20 minutes.
Invert the cake tin for a few minutes. Trim the cake by removing around 1cm on each side.
120g digestive biscuits
Mix the digestive biscuits and melted butter
Lay the mixture evenly on the bottom of the cake pan
Refrigerate it for 15 minutes
Red bean cheese
120g cream cheese, softened at room temperature
200g red bean
9g gelatin powder
Beat the cream cheese and sugar until smooth
Add the milk to the cream cheese in two batches and blend well
Blend in whipped cream
Followed by red bean
Add water to the gelatin powder. Put it in a water bath to melt the gelatin
Mix the gelatin liquid with the red bean cheese mixture
Add a portion of the red bean cheese mixture to the biscuit bottom.
Lay the sponge cake on top
Pour in the rest of the red bean cheese mixture
Refrigerate the cake for 1 hour.
Green tea mousse
12g green tea powder
10g gelatin powder
Mix the green tea powder and gelatin powder. Add in water and mix well. Melt it in a water bath.
Add sugar to the cream and whip till soft peaks form
Pour in the green tea gelatin mixture into the cream mixture
Pour the green tea mousse on top of the red bean cheese
Lift up the cake tin and let it fall on the table for 3 times to get the air out. Refrigerate for 3 to 4 hours until set
Demould and sprinkle the top with anti-moist icing sugar