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Sea Salt Cheese Lava Cake

  • 01/10/2021
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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?

If you’ve made this recipe, remember to tag @mai.ng on Instagram www.maicookbook.com

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Mai

London-based kitchenware fanatic, brunch connoisseur & aspiring dumplings folding wizard. I like eating out and learning how to cook new dishes inspired by my restaurant visits. I'll be using this space to share with you fun recipes that worked for me!

Tags
  • cake
  • Chiffon
  • Cream cheese
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1 comment
  1. pavisha says:
    15/06/2024 at 11:03 AM

    5 stars
    this receptor is really amazing!! tastes just like kova. I accidentally forgot to add in the oil 😨😩 and had to quickly take it out the oven. I made two cakes so one i added the oil the other i didn’t and both turned out amazing still. 🤗

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