~ Banana, Raspberry, Kiwi, Yogurt & Chocolate Delight...

Assalamualaikum dan Salam Sejahtera semua... Alhamdulillah bertemu kita kembali di entri kali nie.. Untuk entri nie Diana tak nak banyak cerita sangat.. Sebab beberapa hari nie line tenet kat rumah nie memang slow sesangat... Adeeh!! Maksud Diana untuk loading gambar tu agak lambat.. Tekanan dibuatnya.. Huhuu... Malam tadi pun sama juga.. Line tak berapa nak laju ler.. Kalau kat fb ok.. tak ada masalah.. Hanya nak upload gambar jer yg masalah sekarang nie.. Tapi tak per.. Diana akan sabar hingga entri nie siap untuk dikongsikan bersama pengunjung SBK yang disayangi... :). Akhirnya siang nie baru siap kan.. heheheee.. ^___^

Nama asal kek nie Banana Raspberry & Chocolate Delight.. Tapi Diana dah olah sedikit bahannya.. Diana bubuh hirisan buah kiwi, kelapa parut kering, guna white chocolate dan juga tambah lapisan kejunya tu.. Kek nie memang sedap.. Semasa menikmati kek nie seolah² kita sedang menikmati ice cream cake gitu.. Memang best!.. Resipi nie Diana ambil dari blog Fong's Kitchen Journal.. Kek yang dia buat memang nampak cantik dengan deco yang menarik.. Memang tergoda dibuatnya semasa Diana singgah kat blog dia.. Banyak resipi menarik ada kat situ tau.. 

Terima kasih buat Fong's Kitchen Journal kerana berkongsi resipi nie.. Izinkan Diana pula kongsikannya kat sini dan izinkan juga Diana olah sedikit resipi nie mengikut citarasa keluarga yer.. Terima kasih.. Muahsss ❤... 

:: Resipi Oleh ~ Fong's Kitchen Journal  ( TQ )

(makes a 7" round cake)

Ingredients

Chocolate Digestive Biscuits _ ( Diana tak buat )

6 to 7 pieces of digestive biscuits, finely crushed

40 gm melted butter + 1 tsp cocoa powder, mix together

Method

1. Combine crushed biscuits, melted butter, cocoa powder and press evenly onto the base of a 7" cake ring.  
2. Place in freezer to harden while you work on the rest.

:: Note ~ Diana gantikan chocolate digestive biscuits nie dengan sponge cake resipi kat bawah tu.

Banana Caramel 

15 g butter + 30 g fine sugar

1 to 2 tbsp rum _ ( Diana tak bubuh )

3 to 4 medium-sized bananas, thinly sliced

Method

1. Combine butter and sugar in a saucepan and cook over medium heat.  
2. When mixture melts and starts to bubble and caramelise, add in the rum ( Careful :  The mixture will bubble-up a little, but will subside after a few seconds ).  
3. Add in the sliced bananas and cook till softened.  Set aside to cool.  
4. I used about 100g of banana caramel for the cake.  Any leftover can be used as toppings for waffle or pancake.... yum!

Banana Caramel Cheesecake

100 gm dairy whipping cream, cold from fridge

150 gm cream cheese

1 tbsp lemon juice

2 tbsp sugar

100 gm banana caramel _ ( see above ) 

2 tsp gelatin + 2 tbsp water, melted

Method

1. Whisk whipping cream till soft peak.  Keep in fridge.
2. Beat cream cheese, lemon juice and sugar together till smooth.
3. Add in the banana caramel and beat till batter is smooth.
4. Pour in the melted gelatin and mix well.
5. Fold in the whipped cream from step 1.

Chocolate Sponge

( A ) : 3 egg yolks + 30 gm fine sugar + pinch of salt

( B ) : 3 egg whites + 50 gm fine sugar + pinch of cream of tartar

( C ) : 70 gm plain flour + 10 gm cocoa powder, sifted together _ ( Diana tak bubuh serbuk koko )

( D ) : 30 gm melted butter _ ( Diana gantikan dengan minyak zaitun )

Method

1. Whisk ( A ) till thick and creamy.
2. In another bowl, whisk ( B ) till stiff peak.
3. Fold ( A ) and ( B ) together, then fold in ( C ).
4. Pour in melted butter and fold well to combine.
5. Pour batter into piping bag ( fitted with a round nozzle ) and pipe a 7" round disc on baking paper.
6. Bake in preheated oven of 180°C for about 15 minutes till light brown.
7. Remove from oven and cool on baking rack.

:: Note ~ The batter is enough to make two more round disc. 

Raspberry Mousse

100 gm raspberries + 3 tsp sugar

120 gm dairy whipping cream, whisked till soft peak

1.5 tsp gelatin + 2 tbsp water, melted

Method

1. Combine raspberries and sugar in a pot and cook for a few minutes till raspberries turn soft.  Leave aside to cool.  
2. Mash the raspberry jam with a fork or spoon.
3. Add the melted gelatin to the raspberry jam and fold in the whipped cream.

Chocolate Ganache

80 gm dark chocolate ( Diana guna white chocolate ) + 20 gm dairy whipping cream

100 gm dairy whipping cream, whisked till soft peak

1 tsp gelatin + 1 tbsp water, melted

Method

1. Combine chocolate and cream in a stainless steel bowl.  Place bowl over simmering water to melt chocolate.  Let it cool.
2. Fold the whipped cream into the melted chocolate and mix in the melted gelatin.
3. Keep in fridge to harden the ganache a little before spreading on the cake.

:: It may seem like this cake requires a lot of time and steps to prepare.  All you need is a little planning ahead and spread out the preparation steps.  For instance, the biscuit base, cheesecake and sponge can be prepared one or two days in advanced.  So, you only need to prepare the mousse and ganache on the day where you assemble the cake.  

:: Notes on preparation steps

1. The biscuit base, cheesecake and sponge layers can be prepared in advanced.
2. When ( 1 ) is ready, cook the raspberry jam ( it takes only a few minutes to cook ) and let it cool.  
3. While waiting for the jam to cool down, whisk the whipping cream for both raspberry mousse and chocolate ganache together, to cut down on the time spent to make this cake.  Use about half the whipped cream for the raspberry mousse, and keep the rest in fridge ( for the chocolate ganache ).
4. After pouring the raspberry mousse layer, place in freezer for at least an hour for it to set completely, before spreading the chocolate ganache.
5. While waiting for the cake to set at ( 4 ), prepare the chocolate ganache.

Finally, to assemble the cake

1. Pour the banana caramel cheesecake mixture over the frozen biscuit base ( Diana guna sponge cake ).  Place raspberries on the cheesecake mixture ( Diana guna hirisan buah kiwi dan lebihan banana caramel  dan Diana lapis dengan adunan Yogurt Cheesecake ~ resipi rujuk kat bawah yer )
2. Place the chocolate sponge over the cheesecake mixture. 
3. Pour the raspberry mousse on the sponge layer.  Place in freezer till set.
4. Remove cake from ring and cover the whole cake with chocolate ganache ( Diana taburkan juga dengan kelapa parut kering ).
5. Keep in fridge for another one to two hours before serving.

~ Yogurt Cheesecake...

:: Resipi Oleh ~ Sky Blue's Kitchen

Bahan²

1 tin kecil Nestle cream ( original )

200 gm dairy whipping cream ( whipped )

70 gm cream cheese

135 gm strawberry yogurt 

3 tbsp gula kaster

1 tsp gelatin + 1 tbsp air panas

Cara²

1. Pukul cream cheese dan gula kaster hingga lembut.
2. Kemudian masukkan yogurt dan nestle cream. Pukul sebati.
3. Masukkan gelatin dan gaul hingga sebati.
4. Masukkan whipped cream dan kaup balikkan hingga rata.
5. Sedia untuk digunakan.