Sea Salt Cheese Lava Cake

Recreating London’s Kova Patisserie’s SEA SALT CHEESE LAVA CAKE at home: light chiffon cake, cream cheese pastry cream with a hint of salt, cocoa powder, crispy crepe, dried sultanas and cranberries. This recipe took me a couple of tries to perfect. The most difficult part was probably to bake a chiffon cake in a round tin. I used a non-stick springform pan, but you can also use one with a fixed base an line the bottom of the pan. Excited to share this recipe with you all! Leave a comment down below if you decide to try it 🙂

Sea Salt Cheese Lava Cake

Mai

For this recipe, I used a 6″ springform non-stick pan: you can get the similar one that I used here

5 from 1 vote

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Ingredients

  

• [Chiffon Cake]

Yolk mix:

• 2 egg yolks
• 50 g granulated sugar
• 1 tsp vanilla extract
• 30 g oil
• 20 g milk
• 65 g flour

Meringue mix:

• 2 egg whites
• 50 g granulated sugar
• 1/2 tsp cream of tartar
• [Cream]
• 200 g whipping cream
• 100 g cream cheese
• 1 tsp salt
• 60 g milk
• 30 g sugar
• [Feuilletine / crispy crepe]
• 35 g egg white 1 egg white
• 35 g icing sugar
• 35 g flour
• 35 g butter
• + some cocoa powder and dried sultanas and cranberries for topping

Instructions

 

• Preheat oven at 150 degrees C
• Separate eggs
• Add sugar and vanilla extract to yolk, mix
• Add oil and milk, mix
• Sift in flour, mix
• Add cream of tartare, gradually add sugar beat egg whites until it reaches stiff peaks
• Fold batter together
• Bake for 45min, 150 degrees C
• Take pan out of oven and leave to rest upside down for 40 minutes
• Cream: In a bowl, add cream cheese, salt, sugar, whipping cream, milk and mix until you get the desired consistency
• Feuilletine: add all ingredients (butter, icing sugar, egg white, flour) in a bowl mix until you get a smooth paste
• Thinly spread batter on a lined baking tray using an offset spatula
• Bake for about 5 – 10 mins at 180 degrees C, once done take out of the oven and break into small pieces
• Assemble: remove the chiffon cake from pan, pour the cream on top, sprinkle a layer of cocoa powder, top with the crispy crepe and dried sultanas and cranberries

Did you make this recipe?

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