Vanilla Cake With Raspberry Rose Cheesecake Recipe

With a sponge vanilla cake base and raspberry cheesecake top, this gorgeous dessert is perfect for special occasions.

The ingredient of Vanilla Cake With Raspberry Rose Cheesecake Recipe

• 150g butter chopped at room temperature
• 155 g 3 4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 150 g 1 cup self raising flour
• 40 g 1 4 cup of white flour
• 125 g 1 2 cup sour cream
• 2 tablespoons milk
• 200g frozen raspberries thawed
• 155 g 3 4 cup powdered sugar
• 500g cream cheese chopped at room temperature
• 3 teaspoons of gelatine powder
• 500 ml 2 cups thickened cream
• 2 3 teaspoons of rose water to taste
• 185 g pistachios roughly chopped
• fresh raspberries to serve
• meringue kisses to serve
• dried rose petals to decorate

The Instruction of vanilla cake with raspberry rose cheesecake recipe

• preheat the oven to 180 u00b0 c 160 fan forced lightly grease a 4 5 cm deep 22 5 x 33 cm baking pan and line with baking paper allowing long edges of the paper overhang on the sides use electric mixer to beat the butter sugar and vanilla until pale and creamy add the eggs 1 at a time beating well after each addition in 2 batches fold in the sifted flour sour cream and milk
• spread mixture on the prepared pan bake in the oven for 20 25 minutes or until lightly golden and a toothpick inserted in the center comes out clean set aside in pan on a rack to cool
• during this time make the cheesecake heat frozen raspberries 1 4 cup sugar and 1 tablespoon water in a small saucepan bring to a boil simmer stirring constantly for 5 minutes strain through a fine mesh sieve set aside to cool
• use the electric mixer to beat the cream cheese and remaining sugar in a bowl until smooth place of 60 ml 1 4 cup of cold water in a small bowl sprinkle the gelatin and stir until well combined place bowl in a larger bowl pour the boiling water in the large bowl until mid height of the side of the smaller bowl set aside stirring occasionally for 5 minutes or until the gelatin dissolves stir in the raspberry puree
• in a clean bowl beat the cream until soft peaks form stir raspberry mixture to cream cheese mixture then fold in the whipped cream and the rose water see tip spread the mixture evenly on the cooled cake smooth surface place in fridge for at least 4 hours or overnight to set
• gently lift the cake out of the pan using paper cut in half lengthwise and then into slices press the edges of the cheese cake with pistachios garnish with fresh raspberries meringues and rose petals

Nutritions of Vanilla Cake With Raspberry Rose Cheesecake Recipe

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