All natural no food colouring, no artificial flavouring, all fruits! It's one of my crazy projects that I made out of the quest for new ideas.
It's quite an expensive cake to make,but worth it, if you are not into food colouring but yet want to make a surprise for kids.
I had wanted to make a rainbow cheesecake, with land as base and clouds above it...and so, this cheesecake was born. It took me quite a while to think of the fruit combination as I didn't think of avocado to give me green. Kiwi can't do it, and Pandan will interfere with the flavour of the fruits. Lastly when avocado came into my mind, I sprang into action. Why did it take me so long to realise? I don't know,... haha.
|Should've piped another ring of clouds to cover the marks|
The tricky part of this cheesecake is to get the puree prepared. And of course....getting the bulls eye effect as best as I could. I almost wanted to do this a second time to get a better 'curve' for the rainbow, but I dread the puree part, lol. Lazy to wash so many things. So, I will just stay content with this.
My gals loved loved loved the cake. Kids love rainbows :)
I love the different flavour that each colour gives.
Rainbow Fruit Cheesecake
Recipe created by WendyinKK
One pc 8 or 9 inch round chocolate sponge, 1 cm thick (depends on your pan size)
200gm red berries (any combination you like)+ 1 tsp lemon/lime juice
160gm apricot flesh or canned peaches that look orangey + 1 tsp lemon/lime juice
120gm mango flesh + 1 tsp lemon/lime juice
90gm avocado flesh + 1 tbsp green lime juice + zest from 1/2 lime
30gm blueberries + 1 Tbsp water
50gm dark ripe mulberries or blackberries
Sugar to sweeten
3.5 Tbsp gelatin
250gm cream cheese, softened
300gm whipping cream
200ml whipping cream
2 Tbsp sugar
1/2 tsp gelatin + 1 Tbsp water , melted
1. Mash (with fork) blueberries and mulberries with some sugar. (taste and adjust the sweetness. If the blueberries are not blue enough, but looks pinkish, add a pinch of baking soda. Add until it looks blue enough to you). Let the berries sit for 3-5 minutes and mash again. Heat them in the microwave (or cook them in your preferred way) until they start to bubble up. Leave to cool and strain.
2. Puree the rest of the fruits, add some sugar to sweeten. Amount depends on natural sweetness of fruit. Make the puree to be nicely sweetened according to your preference.
3. Sprinkle gelatin over the water. Let it sit for 3 minutes, then melt the gelatin (either in microwave or double boil).
4. Beat whipping cream until stiff peaks, set aside in the fridge.
5. Beat cream cheese until smooth. Put in sugar and beat until smooth. Beat in the gelatin(preferably at body temperature, not too cool) until combined. Fold the whipped cream in.
6. Separate the cream cheese mixture into these weight and fold with their respective fruit puree.
7. Prepare a 8 inch or 9 inch springform pan (I used this pan). Line the base with paper. Dolllop the cream cheese mixture into the center of prepared pan, starting with red, one after each other according to the arrangement above.
8. Lightly bang the pan down to level the batter. Top with chocolate sponge cake, gently press to adhere.
9. Cool in fridge for at least 5 hours.
10. Flip cake pan over serving dish/cake board.
Unmoulding and final deco
11. Prepare a clean towel, pour some very hot water over the towel. Quickly lift up the towel and drape it over the cake. The cake will drop down very quickly (if the towel is very hot). Remove the pan. Keep in fridge as you do the topping.
12. Whip whipping cream til peaks form, add in sugar and whip until stiff. Beat in melted gelatin.
13. Frost top of cake with whipped cream. Chill for another hour before serving.
Chocolate Sponge base (10 inch shallow pan, lined with paper)
10gm cocoa powder
50gm plain flour + 1/2 tsp baking powder
2 Tbsp milk
1/2 tsp vanilla extract
1. Beat eggs and sugar until ribbon stage (KA: 5 mins on speed 9.Hand Mixer: 10 minutes on highest speed)
2. Meanwhile, sift cocoa powder and flour together. Set aside.
3. Melt butter and put in milk. Mix with vanilla. Set aside.
4. When the eggs are thick and fluffy, remove half the beaten eggs and pour in the sifted flour (on one side) and milk mixture (on the other side). Fold with a balloon whisk until smooth.
5. Fold in the reserved eggs. Pour the batter into prepared pan.
6. Bake at 140(fan)/160C for 20 minutes.Let it cool down totally in pan.
7. Place the pan that you will make the cheesecake in onto the cake, mark the cake and cut to size.