| Ingredient | Method |
| Cake: 4A egg yolks 100g LP flour 1 tsp baking powder 50g Mandarin Orange Custard Filling 45g Mandarin Orange juice, squeezed 45g melted butter 1-2tsp orange emulco (optional) natural orange color: (mix well with small amount of water, abt 20-30g, adj accordingly) 15g orange sweet potato powder 1-2g red yeast rice powder 1-2g pumpkin powder 4A egg whites 100g caster sugar | 1. Line a 8" cake pan with parchment paper. 2. Preheat oven to 170C. 3. In a clean bowl, mix melted butter, natural orange color mixture mandarin orange juice and mandarin orange custard filling until combined. Pass through a sieve to remove big lump. Set aside. 4. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 5. Gradually add in sugar and beat until firm peaks form. 6. Add yolks one at a time at medium low speed until well combined about 1 minute. 7. Add sifted flour and fold until just combined. 8. Spoon 3tbsp of cake batter into butter orange mixture and mix well. Fold the butter orange mixture into cake batter until combined. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 30-35 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 7. Cut a horizontal slice from the cake 2cm deep and lay it in the bottom of your pan. 8. For the rest (domed part): break it into pieces (remove baked brown skin) and add the cake pieces to the bowl of a food processor and blitz until crumbs. |
| Cream cheese filling 280 cream cheese 20g butter 20g caster sugar 2A whole eggs 50g condensed milk 100g Mandarin Orange Custard Filling 45g mandarin Orange juice 70g sour cream 15g corn flour 15g LP flour 1g pumpkin powder 2g red yeast rice powder glaze: 60g mandarin orange custard filling+20g hot water | 1. Beat the cream cheese, butter and sugar until smooth. 2. Add the rest ingredients and whisk til reach a smooth consistency. 3. Pour the mixture over the sponge base. 4. Pipe the glaze on top the cheese batter and create marble effect. 5. Bake in the oven for 25-30 minutes until the edges are set and the middle wobbly. It will carry on cooking as it cools. 5. Set aside to cool, then chill in the fridge. |
| Mascarpone mousse filling 6g gelatin powder 20g hot water 330g heavy cream 40g caster sugar 70g Mascarpone cheese 1A egg yolk, apprv 20g 1/2tsp salt | 1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Put the gelatin water mixture, mascarpone and yolk in a metal bowl over simmering water and whisk until dissolved and combined. Sieve the mixture (if it is not smooth) 3. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. (reserved 3-4tbsp) 4. Using a whisk, fold one-third of the cream into the mascarpone mixture to lighten it. Fold in remaining cream using a rubber spatula. 5. Place the mandarin orange on top the cheese base. 5. Pour mousse filling over the baked cheesecake layer. 6. Cover and freeze overnight. |
| Assembly: 1. Remove the cheesecake from the tin. 2. Using a pastry brush, paint a thin layer of cream over the top and sides of the cheesecake. 3. Sprinkle the crumbs over the top of the cake and press lightly into the sides so that the whole cake is covered with the cake crumbs. 4. Chill for 2-4 hrs before serve | |
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