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Sea Salt Cheese Lava Cake

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

Ingredients

Scale

[Chiffon Cake]

Yolk mix:

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

Meringue mix:

  • 2 egg whites
  • 50g granulated sugar
  • 1/2 tsp cream of tartar

[Cream]

  • 200g whipping cream
  • 100g cream cheese
  • 1tsp salt
  • 60g milk
  • 30g sugar

[Feuilletine / crispy crepe]

  • 35g egg white (1 egg white)
  • 35g icing sugar
  • 35g flour
  • 35g butter

+ some cocoa powder and dried sultanas and cranberries for topping

Instructions

  1. Preheat oven at 150 degrees C
  2. Separate eggs
  3. Add sugar and vanilla extract to yolk, mix
  4. Add oil and milk, mix
  5. Sift in flour, mix
  6. Add cream of tartare, gradually add sugar beat egg whites until it reaches stiff peaks
  7. Fold batter together
  8. Bake for 45min, 150 degrees C
  9. Take pan out of oven and leave to rest upside down for 40 minutes
  10. Cream: In a bowl, add cream cheese, salt, sugar, whipping cream, milk and mix until you get the desired consistency
  11. Feuilletine: add all ingredients (butter, icing sugar, egg white, flour) in a bowl mix until you get a smooth paste
  12. Thinly spread batter on a lined baking tray using an offset spatula
  13. Bake for about 5 – 10 mins at 180 degrees C, once done take out of the oven and break into small pieces
  14. 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

Find it online: https://maicookbook.com/sea-salt-cheese-lava-cake/