Recipes

Biscuit Base

Directions

1. Blend biscuit to a coarse texture, put into a bowl
2. Add in the balance ingredients and mix well
3. Pour into 7″ cake tin, spread it evenly and press it firm

Cheese Filling

Directions

1. Mix the cheese and sugar until creamy
2. Add in the egg yolk and mix well
3. Boil whipping cream (A) and add into the cheese mixture
4. Whip the cream (B) to soft peak and fold into the above mixture
5. Dissolve the gelatine in hot water and add into it
6. Divide the mixture to 2 portion and add each puree into the mixture
7. Scoop the blue berry mixture into the ready cake ring
8. Put a layer of sponge cake on it
9. Scoop all the balance raspberry filling and level it
10. Keep inside the freezer and let it set for 2 hours
11. Take out and put the glaze on it and put it back in the freezer and let it set again for about 15 minutes.

Raspberry Glaze

Directions

1. Boil the water, sugar, raspberry puree together
2. Add in the gelatin and stir until dissolve
3. Let it cool and you pour on the cake