Layered cream cheese cake Recipe

Layered cream cheese cake

All Rights Reserved


ingredient A:
20 egg yolks
6 egg white
175gm fine sugar
125gm Hong Kong flour-(like a cake flour)
1 tbsp ovelette-(yellow greasy look type)

Ingredients B:
400gm butter
4 tbsp condense milk
1 tbsp vanilla

ingredients C:

1 pktĀ  vanilla ice-cream powder
250gm cream cheese
1 tbsp lemon-tea oil.

How to make Layered cream cheese cake

1 . Cream ingredients A till thicken and light. Put aside.
2. Cream ingredients B till thicken . Put aside.
3. Mix ingredients C into mixture A and B until well blend.Divide into 2 portions, 1st and 2nd.
4. Add ice cream powder to 1st mixture. Divide again into 3 portions and colour them red, green and blue.
5. Add 2nd portion to lemon tea oil and cream cheese. Divide in 2 portions ( For top and bottom layers).
6. Prepare tin 8 1/2 "x 8 1/2"x 4" with grease-proof paper. Spoon about a scoop of cream cheese mixture into tin and spread evenly about 1/2 cm thick. Using the top heat of the oven , at 250 C , bake for 3 mins.
7. Spoon the next scoop on the cooked cake and level batter evenly . Repeat this layers 3 times.
8. Spoon the blue batter and repeat the same process 3 times before go on with the green one and then red colour.
9 After the red colour layer the cream cheese batter 3 times . This time bake for 5 mins on both heat at 180 Celcius.
10. leave to cool before cutting.To stall cake for longer life span, store in the fridge, wrap in foil.

Question from the Chef

“What you think of cake with the different?”

Register or login to add a comment!