Raspberry Layered Cheese Cake

Star Q

i.  Celebrating Mother's Love

ii.  Bermulalah Dunia Pra-U 2012/2013

Okay.  I just have to say that I have nothing against celebrating a mother's love for her children even though it may not be done on the much touted Mother's Day come the second week of May every year.  I say that a mother's love is something worth celebrating because a mother's love is unconditional and having said that, we should not have a steadfast rule on when to celebrate it; certainly not so far as to have a Mother's Day.  And with that I say that a mother's love should be celebrated every day (of course not too often because then it will not be considered special!)

Well, what ever the case I certainly didn't make this Raspberry Layered Cheese Cake for any special occasion.  I felt like making it because after many frequent visits to Jusco 2 in Seremban, I finally managed to get my hands on a punnet of raspberries (and as always, the rest of the ingredients are already at home in the fridge!)  The cake was too rich for me.  I had one small slice (1cm by 1cm! Yes! That small!)  The rest was up to my kids to devour them!

• For the sponge base:
• 2oz margarine
• 2oz soft brown sugar
• 2oz self-raising flour
• 1 egg
• 1/2 vanilla essence
• 1/2 chocolate emulco

Cream the margarine and sugar until pale and fluffy.  Beat in the egg and vanilla essence.  Fold in the flour and stir in the chocolate emulco.  Spoon the batter into a 4 inch x 6 inch cake pan and bake in a pre-heated oven at 160 C for about 25 minutes.  Once cooked, set aside to cool.

• For the cheese topping:
• 125g cream cheese*
• 25g white caster sugar*
• 12g cornflour*
• 12g margarine*
• 40g whipping cream beaten with 2 egg yolks
• 1 egg white beaten to stiff peaks with 20g white caster sugar
• 15 raspberries 

Beat together all the ingredients labelled (*), then mix in the whipping cream mixture.  Next, carefully fold in the beaten egg white.

Arrange the raspberries onto the chocolate cake base.  Then carefully pour the cream cheese mixture onto the raspberries.  Steam-bake the cake in a 150 C oven for 60 minutes using bottom heat for 55 minutes.  For the last 5 minutes use top heat to slightly brown the top of the cake.  Cool completely before serving.