German Mousse Cheese Cake


Working Method

Sweet Paste
  1. Beat Mrs. J, Mandy,s and sugar until light and fluffy.
  2. Add egg and vanilla essence slowly till dispersed then mix in flour on slow till sides of bowl are clear.
  3. Roll out sweet paste 5mm thick and cut with a 12 inch ring and bake at 210°C for +-12 minutes, then cool.

Chocolate Sponge
  1. Place measured water, egg and sponge mix into mixing bowl first.
  2. Mix for ± 1 minute on slow speed and 10 minutes on fast speed. Make sure whisk has full compliment of wires.
  3. Scale off 500g batter into a greased 10 inch ring.
  4. Bake at 180° C for ± 30 minutes.

Cheese Cake Filling
  1. Using a whisk mix German cheesecake, water and cream for ± 4 minute until smooth.
  2. Apply a thin layer of oil inside a 10 inch cake ring and dust with a little icing sugar.
  3. Put sweet paste inside cake ring.
  4. Spread a little cherry pie filling on sweet paste.
  5. Place chocolate sponge on top.
  6. Fill with cheesecake mix and allow to set in fridge.

  1. Decorate as required. Cut each cake into 12 slices.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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