Sea Salt Cheese Lava Cake
For this recipe, I used a 6" springform non-stick pan: you can get the similar one that I used here
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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