Sunday, March 13, 2011

Avocado Cheesecake with Gula Melaka







Gula Melaka or coconut brown sugar, is a golden brown sugar with a rich caramel flavour.  In Asia, we often use gula melaka to prepare desserts, such as sago gula melaka, chendol, ondeh ondeh and of course, the irresistible avocado mousse with gula melaka!  

I wanted to try an Avocado Cheesecake as this is something that I had in mind for a long while, but never materialised.  But at the same time, a creamy avocado mousse drizzled with gula melaka would be too yummy to give it a miss.  Hey, why not combine the two together?  





The results?  The avocado fillings is light and smooth with a hint of coconut milk fragrance.  It would have been one of those good bakes, if not for my sponge cake, which did not turn out as expected.  The texture is a little coarse, maybe I have over-folded the batter when I combined the cake flour with the egg mixture.  Or maybe, I should cut back a little on the cake flour?  Nevertheless, this is one cake that I have given lots of thoughts and efforts into making it.  So, I'm going to submit this to Aspiring Bakers #5, hosted by Jess of Bakericious.  




Ingredients:

For sponge cake:
3 eggs
90g caster sugar
90g cake flour (sifted)
20g unsalted butter (melted)
20ml milk

For avocado fillings:

200ml whipping cream
3 tsp gelatine + 2 tbsp hot water
200g avocado (about 2 avocado) + 1 tbsp lemon juice
125g cream cheese
50g sugar
1/2 lemon zest + 1 tbsp lemon juice
100ml coconut milk
50ml milk

For toppings:
50g gula melaka (chopped)
20ml water


Method:

For sponge cake:

1) Beat the eggs and sugar over double-boiler till sugar dissolves.  Transfer to a stand-mixer and beat till light and fluffy or till the eggs tripled in volume (about 10 minutes).

2) Take half the egg mixture, add melted butter and mix well.

3) For the other half of egg mixture, gently fold in flour (in 2 batches) and alternate with milk.  

4) Combine (2) and (3) together and pour into a 8" lined cake pan.

5) Bake in preheated oven of 180C for 15 to 20 minutes.

6) Cool completely in rack and slice the cake into two horizontally (slice into three would be better, but I'm not very skilful in slicing the cake, so I work with two).

For avocado fillings:

7) Start by whisking the whipping cream to soft peak.  Chill in fridge.

8) Dissolve the gelatine with 2 tbsp hot water.  Stir and set aside.

9) Mash the avocado together with 1 tbsp lemon juice.  The lemon juice prevents the avocado from turning brown.

10) With a hand-mixer. beat the cream cheese and sugar together till creamy.  Add the lemon juice, zest and beat again to combine.  Add the mashed avocado and beat well to combine.

11) Add the coconut milk, milk, gelatine mixture to the cream cheese mixture and mix well.

12) Gently fold in the whipped cream from (7).

To assemble the cake:

13) Fit a slice of sponge cake at the bottom of a springform cake pan or cake ring.  Make sure there are no gaps.

14) Pour half the fillings onto the sponge cake.

15) Place another slice of sponge cake on top of the fillings.  Pour the remaining fillings on top and level it with a spatula or the back of a metal spoon.

16) Set the cake in freezer for an hour to two.  

17) On low heat, stir the chopped gula melaka with water in a small pot till dissolve.  Cool it.

18) Unmold the cake from cake pan and drizzle the top with gula melaka.  


Like to see more of my fruity creations?  Click here for a summary of all the fruity treats in March and participate in a GIVEAWAY (Event ending on 8 April 2011).



6 comments:

  1. Interesting & yummy looking cake ;)

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  2. Thanks Cathy. This is my trial and error cake cos I din refer to recipes. There is room for improvement for this cake. Any ideas, anyone, do share.

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  3. hi there.. i would love to try this recipe.. :)
    thanks for sharing..

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  4. Wow..I want o try it soon look really good^^

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  5. So innovative! I love it! Great pictures girl!

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  6. Thanks all for dropping by. Thinking of making this soon.

    ReplyDelete

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