This is a cake I watched in youtube. The original has a big layer of jelly, but I didn't have the appropriate cake mould to do it. Nevertheless, I wanted to try a different cake with an Asian style. I have to admit that I love the taste!!....It reminds me the sweets we ate in the tea and coffee shops in Seoul, Korea....I love Korean sweets, and the next time I will make this cake full of jelly!
I did some adaptations to the recipe
Vanilla sponge cake for a mold size: 15cm*15cm*7cm
4 egg whites
4 egg yolk
A pinch of salt
1 teaspoon of vanilla extract
40g milk warm
40 g unsalted butter melted
120g Cake Flour
350 g cream cheese
200 g plain Greek style Yogurt
100 g sugar
1 teaspoon vanilla essence
2 gelatin sheets
180g heavy cream
I didn't use much jelly, just a minimum in the bottom. I used 10 gelatine sheets, 250 ml of water, 1 teaspoon vanilla essence, and 70 grams of sugar.
With a hand blender, beat the egg whites until they are foamy/firm. Add the sugar and salt, and keep beating them. Add the egg yolk, and the vanilla essence. Fold it. Add the flour and fold it. Incorporate the milk and butter. Divide it in two cake molds. Bake it at 350F until it is done (about 25 minutes). Let it cool at room temperature.
Beat the heavy cream until it has soft picks. Set aside. Place the gelatin sheets in cold water, and dissolve it in a pot at warm heat. Beat the cream cheese with the yogurt and the sugar, add the vanilla essence. Add the dissolved gelatin. Add the cream, and fold it.
Divide the cake in 4 layers. Place a layer of cream cheesecake, and then a layer of jam. Repeat. Cover all the sides with the cheesecake cream, and decorate it with fruit. Place some gelatin on top, and some gelatin on the bottom (depending on your mold). Refrigerate for 3 hours.....ENJOY!!