Sunday, 28 June 2015

Strawberry Cheesecake Cake

This one’s been in the blog bank for a while - since Mother’s Day to be exact. I wanted to bring a cake to a family potluck for mother’s day. The Huz’s family has 5 aunts (and one uncle) so they like to celebrate Mother’s Day together. Instead of bringing a cheesecake, why not make a cake that plays on a cheesecake? I’m really into desserts that are like other desserts (e.g., a cake that’s a take on a pie, an ice cream that tastes like birthday cake, a doughnut that tastes like root beer, etc). It’s confusing and awesome.

This cake has many components, so I premade the cake layers and froze them and kept the graham crunch in an airtight container until assembly day.

Check out the verdict at the end of the post!

Graham Crunch
adapted from Milk Bar Cookbook
¾ cup graham crumbs
2 Tablespoons milk powder
1 Tablespoon sugar
pinch of salt
2 Tablespoons butter, melted
2 Tablespoons heavy cream

  1. Preheat oven to 350 degrees.
  2. Toss graham crumbs, milk powder, sugar, and salt in a bowl to combine.
  3. Pour in butter and cream and toss to combine.
  4. Spread on a baking sheet and break apart large chunks. Bake for 25 minutes tossing halfway through.
  5. Cool completely. Break apart and big pieces. Store in an airtight container until ready to use.

Vanilla Cake
From Anna Olson.
Baked in 3, 6-inch cake pans. 25-30 minutes until a toothpick comes out clean.
If the cakes dome, cut off to make them flat (and you can eat the best part of the cake!)

Strawberry Cream Cheese Filling
¼ cup butter, softened
½ cup cream cheese, softened
½ teaspoon lemon juice
½ cup icing sugar
3 Tablespoons strawberry jam
pinch of salt

  1. Beat butter and cream cheese in a stand mixer to combine.
  2. Add lemon juice, icing sugar, jam, and salt and beat until fluffy.

Cream Cheese Marshmallow Frosting
½ cup cream cheese, room temperature
1 ¼ cup butter, room temperature
1 cup icing sugar
1 teaspoon vanilla
1 jar marshmallow cream
pinch of salt
pink food colouring

  1. Beat cream cheese and butter together with a stand mixer (paddle attachment) to combine. Add icing sugar and vanilla and beat to combine.
  2. Add marshmallow cream and salt and beat to combine.
  3. For an ombre decorating effect, colour ⅓ of the frosting with a dark pink and the remaining ⅔ light pink (less food colouring).
*note that this frosting won’t be completely smooth - it’ll look a little bit curdled. I know, not ideal for a frosting, but it does taste great.

  1. 1 cup thinly sliced strawberries
  2. Vanilla cake layers
  3. Strawberry jam
  4. Strawberry Cream Cheese Filling
  5. Cream Cheese Marshmallow Frosting

  1. Smear a small dollop of strawberry cream cheese filling on you cake plate or cake board. Ideally, use a turntable for easier decorating. Place the first layer of cake on top.
  2. Spread strawberry jam. Top with strawberry slices.
  3. Spread the strawberry cream cheese filling and sprinkle the graham crumbs on top.
  4. Place next cake layer and repeat. Finish with the final layer.
  5. Frost the entire cake with the light pink cream cheese marshmallow frosting. Place in the fridge for 10 minutes to firm up.
  6. Spread the dark pink frosting on the bottom ⅓ of the cake. Smooth out with a large spatula, blending the line between the two colours as you twirl the cake around.
  7. Add graham crumbs along the bottom. Decorate to your liking. Keep in the fridge until an hour before serving.

Verdict: I really liked the flavours of this cake - really reminiscent of a strawberry cheesecake. The crunch of the graham crumbs on the outside gave the cake an interesting texture. Too bad that the graham inside the cake turned soft. It was definitely a crowd pleaser!

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