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Alejandra

Alejandra Cota

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Cheesecake Stuffed Cake

50 min
40 min
Easy
100
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Two of your favorite desserts come together in one with this cheesecake-filled lemon cake recipe. For the cover, this cake has cream bitumen and a beautiful and delicious fruit decoration. In addition, the cheesecake does not require an oven, and the taste of this pastry recipe is fresh and novel.
Learn more about Alejandra Cota

Ingredients

20 servings
  • 1 Cup of Butter (180 g) melted, for the cake
  • 2 cups of condensed milk for the cake
  • 2 cups of flour for the cake
  • 4 eggs for the cake
  • 2 teaspoons of vanilla essence for the cake
  • 2 teaspoons of baking powder for the cake
  • 1/4 of teaspoonful of Salt for the cake
  • 4 cups of cream cheese for bitumen
  • 2 cups of cream for bitumen
  • 1/2 Cup of powder sugar for bitumen
  • 1 tablespoon of lemon zest for bitumen
  • 1 teaspoonful of vanilla extract for bitumen
  • 1/4 of Cup of whipping cream hot, for the cheesecake
  • 2 cups of White chocolate melted, for cheesecake
  • 4 cups of cream cheese at room temperature, for the cheesecake
  • 1/2 Cup of condensed milk for the cheesecake
  • 1/2 Cup of whipping cream for the cheesecake
  • 1/8 of Cup of yellow lemon juice for the cheesecake
  • 2 envelopes of unflavored gelatin (7 gc / u) hydrated and melted, for the cheesecake
  • enough of peach cut into sheets
  • enough of grapefruit sliced
  • enough of orange sliced
  • enough of Strawberry cut into sheets
  • enough of Kiwi sliced
  • enough of blueberry
  • enough of cherries
  • enough of mint

Preparation

Preheat the oven to 170 ° C.
For the cake, blend the butter with the condensed milk, the flour, the eggs, the vanilla essence, the baking powder and the salt until you get a smooth mixture.
Place the mixture in two greased and floured ovenproof refractories, and bake for 40 minutes. Cool and unmold.
For the bitumen, beat the cream cheese with the cream, the glass sugar, the vanilla and the zest, until it has a smooth and smooth consistency. Reservation.
For the cheesecake, mix the whipping cream with the white chocolate in a bowl until it forms a ganache; reservation.
Place the cream cheese, condensed milk, whipping cream in the blender, and beat until smooth. Then add the ganache, the lemon juice and the grenetina in the form of thread. Reservation.
To assemble the cake, place the first cake plate and fill with the cheesecake. Cover with the other layer of the cake plate, refrigerate until it sets and the cheesecake is more solid.
Cover with the bitumen and decorate with fruits and flowers; Cut and enjoy.

PRESENTATION

Decorate with fruits and flowers.

TIPS

You can make your cake in refractory.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
755
kcal
38%
Carbohydrates
44.8
g
15%
Proteins
13.2
g
26%
Lipids
60.1
g
92%
Fiber
2.8
g
5.6%
Sugar
25.1
g
28%
Cholesterol
208
mg
69%
Esha
Rate this tip
Ratings (4)
Cruz Contreras
26/11/2019 16:35:47
Que rico
Alison Maradiaga
22/10/2019 23:34:26
Excelente 😍
Alejandra Sanchez
25/09/2019 23:27:51
Parece deliciosa!!!
Eva Coronelli
20/08/2019 16:41:02
What’s the substitute for nata?

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