Strawberry Double Fromage
At a glance
A cute pink strawberry double fromage recipe. A splendid dessert with layers of sponge cake and cheese cake sandwiched with strawberry sauce.
Ingredients
- 2 eggs
- 55g sugar
- 60g cake flour
- 15g heavy cream
- 10g strawberry syrup
- pink food color
- 100g cream cheese
- 100g mascarpone cheese
- 45g sugar
- 1 egg
- 85g heavy cream
- 10g cake flour
- 40g strawberry
- 30g raspberry
- 15g sugar
- 1/2 lemon juice
- 4g corn starch
- 10g sugar
- 15g milk
- 2g gelatin
- 100g heavy cream
Method
- 1
Combine eggs and sugar with a hand mixer, then warm over a water bath.
- 2
Whisk until frothy and smooth.
- 3
Sift in cake flour and fold in gently.
- 4
Mix in heavy cream to create the batter.
- 5
Add strawberry syrup and pink food color, pour into mold, and bake in a 170°C oven for 25 minutes.
- 6
Cool, then slice, and store the remaining in the refrigerator.
- 7
Mix cream cheese and mascarpone, then add sugar.
- 8
Add the entire egg and heavy cream, and mix.
- 9
Add cake flour and strawberry syrup, then mix.
- 10
Line the sponge cake in a mold, pour in the batter, and bake in a 150°C water bath oven for 40 minutes.
- 11
Cook strawberries and raspberries in a saucepan to make the sauce.
- 12
Spread the cooled sauce over the baked cheese layer and chill in the refrigerator.
- 13
Mix mascarpone with sugar, then dissolve gelatin in milk and add to the mixture.
- 14
Fold in whipped heavy cream to make the no-bake cheese.
- 15
Pour the no-bake cheese over the sauce layer and chill in the refrigerator overnight.
- 16
Crush the sponge cake finely, decorate the cake with the cream, and serve.
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Original video
Source video from HidaMari Cooking. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=ycSKCkfpTJQ
Source details
Full credit remains with the original creator.
Tips and storage
Storage: Store in the refrigerator and consume within 2 to 3 days.
