White Cheese with Yoghurt & Mango Fruit Cake

Here's the recipe which have included some personal notes. It does look intimidating at first but if you go thru the steps in your mind, it should be quite manageable. Alternatively you could prepare the sponge cake and syrup a day before.

Vanilla Sponge
Ingredients:
250g Sponge Cake Mix
5 Eggs
50g Unsalted Butter (melted)
50ml Water

1. Heat the oven at 180˚C for 14"x14" or 8"x8" tray or 160˚C for 7" round tray
2. Put all ingredients into a mixing bowl & beat at high speed. The batter should not be runny, it should look thick and light in colour.
3.Pour in the melted butter and mix well (add in slowly and do not over-mix. a few stirs will do)
4. Pour on the tray and bake for for 15-20mins (14"x14" tray) or for 25-30mins (8"x8" tray) or 35-40min for 7" round tray.

Filling
Ingredients:
3 Egg Yolks
200g Cream Cheese
30g Caster Sugar
100g Plain Yoghurt
100g Melted White Couverture (Milk chocolate)*
200g Millac Cream
100g UHT or Fresh Milk
1 tbsp Gelatine Powder (full tbsp)
3 tbsp Hot Water

1. Cream the Cheese and Sugar to a creamy texture. Ensure that the batter is thoroughly mixed well. Start with low speed then switch to high speed.
2. Add in the Egg Yolk and mix to a smooth texture. Add in half the amount of yolk. Mix well then pour in the remainder.
3. Boil the Milk and add into the above mixture and mix to room temperature.
4. Melt the White Couverture and add it to the mixture. Mix well as it will likely sink to the bottom of the mixture.
5. Whip up the Cream to soft peak, together with Yoghurt, add into the above mixture. Be careful not to over whip the Cream as it will curdle which happened to my first attempt.
6. Dissolve Gelatine with Hot Water & add into the above mixture and mix well as the Gelatine may sink to the bottom.

Mango Fruit Mirror
Ingredients:
100g Mango Fruit Puree (or you could change it to Passion Fruit Puree)
50ml Water
80g Caster Sugar
1 tbsp Gelatine Powder (full tbsp)

1. Boil the Puree, Water and Sugar
2. Dissolve the Gelatine, add to the above mixture and mix well
3. Let it cool before use

Mango Fruit Syrup
Ingredients:
100g Mango Fruit Puree
100g Water
60g Sugar

1. Boil the Puree, Water and Sugar till it melts. Cool the mixture and brush it on the sponge cake.

Finishing
1. Cut 1st layer of sponge cake and put it into the cake ring and brush with Mango Fruit Syrup
2. Pour half the filling into it and put the second layer of sponge and brush it with Syrup. Put it into the freezer for 10-20 mins or till the cake is set. This step is crucial as it will prevent the sponge cake from 'floating' up when the last portion of filling is added.
3. Once set, pour the balance of the filling and level it. Keep the bowl low as you pour to prevent creating air bubbles.
4. Put it in the fridge to let it set.
5. Finally, take out when it's ready and pour the Mango Fruit Mirror and let it set in the fridge.

To remove the cake from the cake ring, you could heat up the cake ring with your hair dryer. Yes, the heat from your hair dryer will soften the cake and allow it to slip out from the cake ring.

*Couverture is a higher grade chocolate than normal chocolates as it contains a higher % of cocoa. You can get it at Phoon Huat.