CHERRY & RASPBERRY CAKE

Name: CHERRY & RASPBERRY CAKE
Ingredients: Sponge Biscuit (for 16 cm / 6.3-inch molds); 210 grams (7.40 ounces) of flour; 10 grams (0.35 ounces) of baking powder; 30 grams (1.05 ounces) of poppy seeds; 2 grams (0.05 ounces) of salt; 76 grams (2.70 ounces) of butter; 63 grams (2.20 ounces) of vegetable oil; 171 grams (6.05 ounces) of eggs; 185 grams (6.55 ounces) of sugar; Cherry Cheesecake (for 14 cm / 5.5-inch molds); 250 grams (8.80 ounces) of room temperature cream cheese; 60 grams (2.10 ounces) of powdered sugar; 42 grams (1.50 ounces) of eggs; 55 grams (1.95 ounces) of cream; 1 gram (0.05 ounces) of salt; 100 grams (3.55 ounces) of halved cherries; Raspberry Confit; 35 grams (1.25 ounces) of sugar; 4 grams (0.15 ounces) of cornstarch; 120 grams (4.25 ounces) of raspberries; Assembling Crème; 500 grams (17.65 ounces) of cream cheese; 80 grams (2.80 ounces) of powdered sugar; 80 grams (2.80 ounces) of cream; 40 grams (1.40 ounces) of cherry puree; Covering Crème; 600 grams (21.15 ounces) of cream cheese; 100 grams (3.55 ounces) of powdered sugar; 40 grams (1.40 ounces) of cream; 60 grams (2.10 ounces) of raspberry puree

oneminutecake.com

This pastry will transport you straight to a summer orchard with every bite!. Welcome to the world of heavenly pastries! This delightful recipe combines the zesty flavors of cherry cheesecake with...

Keywords

biscuit
biscuit cake
cake
cheesecake
compote
pastry cream

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