Ever since Christina Tosi replaced Joe Bastianich in the new Masterchef season, I’ve been slightly obbsessed with her recipes. She’s a pastry chef and I am somehow excited to see pastry chefs stepping out onĀ tv shows like this one. I kept reading on various blogs that the recipes found in her Momofuku Milk Bar
My recipe uses Christina Tosi’s Strawberry Lemonade Cake as a base, but I added my signature to it by reducing the sugar and butter (the cake is incredibly rich and sweet even so, I’ll probably reduce it a bit more next time, but again, it might only be a matter of personal taste) and replacing part of her recipe with my own tried, fail-proof recipes. I ended up with a rich, tangy, sweet raspberry lemonade cake that I just couldn’t stop eating. Yes, it’s sweet, yes, it’s buttery and yes, it’s delicious! It’s definitely not a cake for the faint of heart in terms of calories, but hey, we don’t eat cake every day and this one is well worth the time spent in the kitchen and the sacrifice of breaking the rules of your diet!
- 225 butter, softened
- 280g white sugar
- 3 eggs
- 125ml buttermilk
- 125ml vegetable oil (sunflower or canola oil)
- 1 teaspoon vanilla extract
- 210g all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 200g raspberries
- 100g white sugar
- 1 tablespoon pectin powder
- 225g cream cheese, softened
- 80g sugar
- 1 tablespoon cornstarch
- 2 tablespoons whole milk
- 1 egg
- 1 teaspoon vanilla extract
- 5 egg yolks
- 90ml lemon juice
- Zest from 2 lemons
- 100g butter, cubed
- 200g white sugar
- 1 pinch salt
- 45g milk powder
- 30g all-purpose flour
- 30g cornstarch
- 10g white sugar
- ¼ teaspoon salt
- 70g butter, melted
- 15g milk powder
- 70g white chocolate, melted and cooled
- Pre-heat your oven to 350F - 180C and line a rectangle pan with baking paper. Ideally, the pan has around 35x25cm or a similar size. Place aside.
- Sift the flour with salt and baking powder and place aside.
- Mix the butter with sugar in a bowl for 3 minutes until creamy and pale.
- Add the eggs, one by one, and mix well after each addition.
- While mixing at medium speed, slowly pour in the buttermilk, followed by the vegetable oil and vanilla then turn the mixer on high speed and mix for 6 minutes until double in volume.
- Fold in the flour then spoon the batter in your prepared pan.
- Bake for about 25-30 minutes until golden brown and the cake springs back if pushed slightly on its surface.
- Remove from the oven and allow to cool aside.
- Puree the raspberry then pass it through a fine sieve to remove the seeds.
- mix the raspberry puree with the sugar and pectin powder in a saucepan and place over low heat.
- Bring to a boil and cook for 5 minutes then remove from heat and allow to cool completely.
- Line a small baking pan with baking paper and grease it with butter. Place aside.
- Mix the cream cheese with sugar for 2 minutes.
- In a small bowl, combine the eggs with cornstarch, milk, salt and vanilla and mix well.
- Slowly pour the egg mix over the cream cheese, mixing well.
- Spoon the cheesecake in the prepared pan then place the pan in a bigger one. Pour hot water in the bigger pan and place in the pre-heated oven at 350F for 20 minutes. You don't need to cook this cheesecake down, the center is supposed to still be jiggly and the sides shouldn't turn brown at all. This cheesecake will be used as frosting and spread between the layers of the cake.
- Allow to cool in the pan.
- Combine all the ingredients in a heatproof bowl and place over a hot water bath.
- Cook for 20 minutes, whisking all the time, until the curd begins to thicken.
- Remove from heat when done and pass through a fine sieve to remove the zest which turns bitter otherwise.
- Allow to cool completely.
- Combine 45g milk powder, the flour, cornstarch, sugar and salt in a bowl and mix well.
- Drizzle in the melted butter and mix with a fork until clusters of dough form.
- Spread the crumbs on a baking tray lined with parchment paper and bake in the preheated oven at 180C for 10 minutes.
- Allow them to cool in the pan then transfer in a bowl. Sprinkle with the remaining milk powder and drizzle with melted chocolate, mixing to coat the crumbs evenly.
- Place in the fridge to set.
- Mix the liquid cheesecake with half of the lemon curd. Reserve the remaining curd as you will be using it as well.
- Place an 18cm cake ring on your cake board and line the ring with acetate sheets.
- Cut 2 vanilla cake discs and place aside. Using the leftover cake, form at the bottom of the cake ring the first layer of the cake. It won't look pretty, but don't worry as this layer will be well hidden.
- Top the cake layer with ⅓ of the raspberry sauce. Spoon ⅓ of the cheesecake mixture over the sauce then spoon dollops of lemon curd on top. What follows is a few fresh raspberries and ⅓ of the milk crumbs. Place one of the vanilla cake discs you cut earlier into the cake ring as well and press it over the bottom layers. Repeat the same steps with raspberry sauce, cheesecake, lemon curd, milk crumbs and fresh raspberries.
- Place in the fridge a few hours, preferably overnight then remove the cake ring and decorate with fresh raspberries.
ROMANIAN
Inspirata de retetele Christinei Tosi, acest tort nu e pentru cei slabi de inima. Nu doar ca necesita ceva timp de pregatire, dar e si destul de dulce si cantitatea de unt folosita e suficient de mare incat sa-l faca delicios, dar nicidecum sarac in calorii. Pentru cei care nu stiu, Christina Tosi e noul membru al juriului Masterchef US, dar si pastry chef-ul din spatele deserturilor servite la Momofuku Milk Bar in New York.
Cartea ei, intitulata Momofuku Milk Bar, e destul de faimoasa printre bloggerii din afara si din ce am citit eu, retetele ei sunt considerate complicate si greu de realizat. Evident ca acest lucru m-a intrigat atat de tare incat au inceput sa ma obsedeze retetele ei, cu toate ca nu sunt straina de retete complicate si care necesita timp (a se vedea sectiune de torturi de pe acest blog). Am citit zeci de postari pe tema asta, am studiat multe dintre retetele ei si am creat acest tort, modificand mare parte din reteta ei, in special reducand zaharul si untul. Chiar si asa, tortul e destul de dulce, dar daca nu as fi redus zaharul, nu cred ca ar fi fost comestibil pentru mine. In general retetele americane contin cantitati halucinante de zahar asa ca ma asteptam la asta. Tortul recupereaza prin aroma intensa insa – zmeura, curd de lamaie si o crema cheesecake absolut delicioasa plus un blat de vanilie delicat sunt straturile unui tort pe care l-as repeta fara sa ma gandesc de doua ori.
Ingrediente:
Blat cu vanilie:
- 225g unt moale
- 280g zahar
- 3 oua
- 125ml lapte batut
- 125ml ulei vegetal
- 1 lingurita extract de vanilie
- 210g faina alba
- 1 1/2 lingurite praf de copt
- 1/4 lingurita sare
Sos de zmeura:
- 200g zmeura
- 100g zahar
- 1 lingura pectina (Dr. Oetker pentru dulceturi)
Cheesecake:
- 225g crema de branza
- 80g zahar
- 1 lingura amidon
- 2 linguri lapte
- 1 ou
- 1 lingurita extract de vanilie
Curd de lamaie:
- 5 galbenusuri
- 90ml suc de lamaie
- Coaja de la 2 lamai
- 100g unt
- 200g zahar
- 1 praf de sare
“Firimituri” cu lapte:
- 45g lapte praf
- 30g faina
- 30g amidon
- 10g zahar
- 1/4 lingurita sare
- 70g unt topit
- 15g lapte praf
- 70g ciocolata alba, topita si racita
Mod de preparare:
Blat cu vanilie:
- Pre-incalziti cuptorul la 350F Ā – 180C si tapetati o tava cu hartie de copt. Tava mea a avut in jur de 35x25cm si va trebuie si voua una similara.
- Cerneti faina cu sarea si praful de copt.
- Mixati untul cu zaharul intr-un bol pentru 3 minute pana devine cremos si deschis la culoare.
- Adaugati ouale, unul cate unul, si mixati bine dupa fiecare.
- In timp ce mixati la viteza mica, adaugati laptele batut si ulei, precum si vanilia apoi dati mixerul la viteza mare si mixati pentru 6 minute pana compozitia isi dubleaza volumul.
- Incorporati cu o spatula faina cernuta apoi transferati aluatul in tava pregatita si coaceti pentru 25-30 minute pana blatul devine auriu si trece testul scobitorii. Nu-l lasati mai mult pentru ca incepe sa se usuce.
- Lasati sa se raceasca in tava.
Sos de zmeura:
- Blenduiti zmeura apoi treceti piureul printr-o sita fina pentru a inlatura semintele.
- Amestecati piureul de zmeura cu restul ingredientelor si puneti pe foc mic.
- Fierbeti pentru 5 minute apoi luati de pe foc si lasati sa se raceasca complet.
Cheesecake:
- Tapetati o tava mica (18cm) cu hartie de copt si ungeti cu putin unt.
- Mixati crema de branza cu zaharul pentru 2 minute.
- Intr-un bol separat, amestecati oul, amidonul, laptele, sarea si vanilia. Incorporati acest amestec in crema de branza.
- Turnati amestecul in tava si puneti tava intr-una mai mare. Turnati apa fierbinte in tava mare, suficient cat sa acopere 1/2 din peretii tavii mai mici unde coaceti cheesecake-ul. Daca aceasta tava e din aceea detasabila, aveti grija sa o acoperiti bine cu folie de aluminiu astfel incat apa sa nu patrunda pana la compozitia de cheesecake.
- Coaceti la 180C pentru 20 minute, nu mai mult. Acest cheesecake nu trebuie sa se coaca complet, centrul trebuie sa fie inca putin moale iar marginile sa nu fie deloc maronii pentru ca veti folosi acest cheesecake pe post de crema pentru tort.
- Lasati sa se raceasca complet in tava.
Curd de lamaie:
- Combinati toate aceste ingrediente intr-un bol termorezistent si puneti pe baie de aburi.
- Gatiti pentru aproximativ 20 de minute, amestecand continuu cu un tel, pana incepe sa se ingroase.
- Luati de pe foc si treceti printr-o sita fina pentru a inlatura coaja de lamaie.
- Acoperiti cu folie la suprafata si lasati sa se raceasca complet.
“Firimituri” cu lapte:
- Amestecati laptele praf, faina, amidonul, zaharul si sarea intr-un bol.
- Incorporati untul topit si amestecati cu o furculita pana se formeaza firimituri.
- Transferati intr-o tava tapetata cu hartie de copt si coaceti la 180C pentru 10 minute.
- Lasati sa se raceasca si transferati intr-un bol apoi adaugati restul de lapte praf si ciocolata topita. Amestecati pana firimiturile sunt acoperite in ciocolata si dati la rece.
Pentru a asambla tortul:
- Amestecati cheesecake-ul intr-un bol cu jumatate din cantitatea de curd de lamaie. Pastrati cealalta jumatate de curd de lamaie pentru ca o veti folosi si pe ea.
- Montati un inel de tort de 18cm pe un platou si tapetati-l cu folie de acetat.
- Luati blatul cu vanilie si taiati 2 cercuri/discuri de 18cm pe care le dati deoparte. Folosind resturile de blat, formati un al treilea disc de blat direct in inelul de tort. Nu va arata prea bine momentan, dar cremele vor ascunde acest prim strat inegal si inestetic.
- Dupa ce ati asezat bine primul strat de blat, acoperiti cu 1/3 din sosul de zmeura, apoi 1/3 din amestecul de cheesecake, 1/3 din curdul de lamaie ramas, 1/3 din firimiturile de lapte si 1 mana de zmeura proaspata.
- Acoperiti cu un disc de blat pe care il presati usor si continuati sa stratificati cum am explicat mai sus.
- Dati tortul la rece peste noapte si decorati-l cu zmeura proaspata din belsug.
- Sa aveti pofta!
Leontina says
09/07/2015 at 12:14Ce pot folosi in locul pectinei ?
Olguta says
11/07/2015 at 12:14Leontina, poate ai putea inlocui cu amidon.
Silvia says
26/07/2015 at 12:14foloseste zahar gelifiant care contine si pectina
Tonya says
10/07/2015 at 12:14Wow! This is serious! This just might be my Birthday cake to me!
June @ How to Philosophize with Cake says
11/07/2015 at 12:14What a gorgeous cake! Love the Momofuku-inspired design, I really must try that style sometime. I’ve made some of her layer cakes, but always frost the sides, being a bit of a traditionalist in that respect š Multi-layered desserts like this are just the BEST. <3
Olguta says
11/07/2015 at 12:14Thank you, June. It’s gorgeous without frosting too as you can see all the work that’s been done. But I imagine it frosted as well, must be just as delicious!
Kathleen @ Yummy Crumble says
12/07/2015 at 12:14This looks gorgeous. Raspberries are my favorite fruit and I love how you used so much of them. The cake looks so moist too!
Olguta says
13/07/2015 at 12:14Thank you, Kathleen. It has an intense raspberry flavor.
Aysegul says
12/07/2015 at 12:14I am a sucker for any type of cake and this one look scrumptious. So beautifully executed and photographed.
Cheers!
Olguta says
13/07/2015 at 12:14Thank you so much!
Liz says
22/07/2015 at 12:14What a masterpiece! I love the combination of lemon and raspberries—and this cake is spectacular!
Vera says
28/07/2015 at 12:14Buna, vruiam sa te intreb cum de baltul a ieist ” alb ” pe margine , ca nu imi dau seama sau poate nu am inteles eu. In mod normal mie imi ies toate maronii, odata coapte.
maheen says
12/02/2016 at 12:14ps: ignore the previous comment! just realised its a rectangular pan and we’ll be cutting out of a sheet!
Karen Bostedt says
24/04/2016 at 12:14Is there any way to convert this recipe to cups? Is looks so delicious and I would love to make it. Thank you Karen
Stephenie says
31/07/2016 at 12:14I am trying this for a friend’s birthday and just want to check-it’s very buttery/oily. Is that correct? It tastes delicious just wasn’t sure it should be that oily.
Olguta says
31/07/2016 at 12:14It’s not supposed to be oily at all. I believe something went wrong during the mixing or cooking process. What type of oil did you use? Usually products turn oily when a low quality oil has been used.
It is a moist sponge however, it does leave a tiny bit of oil on your hands if you press it, but it’s not overly oily or it’s not something that stands out or bothers.
I hope my answer helps.
Stephenie says
31/07/2016 at 12:14I think I let the butter sit out too long and that may have caused it. I am not sure I am advanced enough for it! Lol. My friend found it and asked so I am practicing. I made the raspberry sauce this morning and I got like 1/2 cup which seems like way way too little and it’s very syrupy. Maybe too hot? I kept on low but it took forever to boil. I am not sure what I am doing wrong . Can’t wait to see how the lemon curd and liquid cheesecake turn out.
Stephenie says
02/08/2016 at 12:14It turned out very well š redid raspberry sauce and it was great. Thank you!
Olguta says
04/08/2016 at 12:14I’m glad it turned out ok after all! Well done!
Annie says
30/08/2016 at 12:14Hi!! Do you think i can double the recipe and use a bigger cake ring??
Olguta says
30/08/2016 at 12:14Yes, of course!
Annie says
31/08/2016 at 12:14Thanks!! I’ll try this weekend!!! š
Allee says
16/12/2016 at 12:14Your cake is beautiful. I want make it for Christmas. While reading the directions for the vanilla cake it says to mix butter with sugar, but the ingredient list says oil not butter, did you use the oil in place of the butter?
Please advise
Thanks
Olguta says
16/12/2016 at 12:14The ingredient list says butter as well, it’s the first ingredient on the list.
Thank you!
Andreea says
16/03/2017 at 12:14Hy Olguta! As vrea sa fac tortul acesta de ziua fiicei mele(1anā¤ļø). As vrea sa te intreb cat de inalt este defapt acest tort pe care il vad in imagine pt ca eu as vrea sa-l transform intr-unul cu etaj. Atunci as sti daca sa fac 2 compozitii sau una este suficient pe 2 etaje! Love your work!
Olguta says
20/03/2017 at 12:14Buna. A avut undeva la 10-12cm inaltime, deci destul de inalt. Cu etaj clar as mari cantitatile pentru primul strat si as face un tort de macar 22cm diametru, cel de sus fiind de 16-18cm.
Mirela says
08/10/2017 at 12:14Buna, as putea sa coc 3 blaturi de 20 cm din aceasta compozitie?Merci.
Olguta says
09/10/2017 at 12:14As face 1 compozitie si jumatate pentru siguranta. De la 16cm la 20 e o diferenta notabila.
Andreea says
01/11/2017 at 12:14Cu cat timp inainte pot pregati blatul de vanilie / cheese-cake-ul / lemon curdul. Vreau sa fac tortul, dar mi-e teama ca nu-mi ajunge o dupa amiaza… š
Mariana says
06/01/2018 at 12:14Hello, Olguta! I made this cake for my birthday and although I liked how it turned out, I can’t help thinking if I should try this with a much smaller sugar quantity. It’s very very sweet and “heavy” for my taste. Do you think I should try a lite version or is the sugar so important in the recipe? Would it ruin the layers’ texture if I would add like half the quantity or even less for each layer? How can I make it work? Maybe it’s a silly question but I just thought I should ask! š Thank you!
Olguta says
08/01/2018 at 12:14Mariana, you can reduce the sugar in the sauce, syrup, cheesecake, but not in the sponge. Reducing it in the sponge will change its texture as well.
ZsĆ³fia says
15/04/2018 at 12:14Hi! i’ve made this cake twice now and its the best cake ever, however the sponge is always very crumbly and its hard to work with. Do you have any ideas what could be the problem, or is it supposed to be like that?
Olguta says
09/05/2018 at 12:14It is a bit more crumbly than a regular cake. But if it’s too crumbly, I believe you need to pay more attention to the sponge making part, it should emulsify properly.
emily says
09/05/2018 at 12:14How are you doing Olguta! This cake looks so yummy and i’m planning to do this soon. But i am thinking about reducing it to just 2 layer batter. How do you think i go about the sauce, cheesecake, crumbs and and curd if i reduce them too to go with the 2 layer batter? Your answer will be deeply appreciated. Thanks so much for sharing this wonderful recipe have a nice day!
Love,
Emily
Mariana says
26/05/2018 at 12:14BunÄ seara! Ce tipuri de inele folosiČi pentru asamblarea tortului?
Olguta says
28/05/2018 at 12:14Inel metalic de 16cm diametru.
Laura says
27/12/2018 at 12:14Hi! Am facut si eu tortul tau. Superb din toate punctele de vedere! E mai migalos, dar merita efortul. Am folosit un inel de 18cm, ca forma asta am avut-o. A iesit totusi proportional blat/creme. Nu mai are nevoie de absolut nimic! Aromele sunt in balanta, si proportia intre creme si blat la fel de reusita. Cu siguranta il voi repeta!