Japanese Cotton Cheesecake with Salted Caramel Swiss Meringue Buttercre

by - September 03, 2018




I made this cake for my step-daughter's 18th birthday.  She doesn't like anything too girly, so I think this is something she might find nicer. She likes cheesecake and the flavours of salted caramel and I thought I would combine them specially for her.  

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Japanese Cotton Cheesecake Recipe

Please click here for the recipe.  I baked in two 6 inches round cake pan.

Salted Caramel Swiss Meringue Buttercream Recipe

INGREDIENTS:

5 eggs white (large egg)
130g caster sugar
250g butter
1/4 tsp vanilla extract
1/2 tsp salt or to taste
3 – 4 tbsp homemade salted caramel sauce (click here for recipe)

METHOD:
  1. Cut the butter into cubes. Set aside to room temperature.
  2. Combine egg white and sugar in a heat-proof bowl over a pot of simmering water. Make sure the base of the bowl is not touching the water. Whisk with hand whisk until the sugar is dissolved. Rub between your fingers to check if there is any unmelted sugar.
  3. Transfer the egg white mixture to a bowl of mixer. With Whisk attachment, beat over high speed until stiff peaks.  Set aside to cool. 
  4. At low speed and add in the butter cube gradually then turn to high speed. Beat until the mixture comes together. At one stage, it will look as it is curdled.  But, keep beating and it will combine into a smooth buttercream.  You may change to Paddle attachment. But, I did not. 
  5. Once the buttercream become smooth, add in salt until well incorporated.  Turn down the speed and add in salted caramel sauce one tablespoon at a time. Scrap the bowl with spatula and beat until all well combined. 
Note:  
Please make sure the meringue is cool down to room temperature before adding in the butter.  The warm meringue will melt the butter.

To Assemble Cake

INGREDIENTS:

1 cup homemade low-sugar salted caramel popcorn (click here for recipe)
1/4 cup homemade salted caramel (click here for recipe)

Tools:  Cake board, cake turntable, off-set spatula, icing smoother, piping bags and round tip nozzle.

METHOD:
  1. Trim the cakes if necessary and cut the cakes horizontally into half.  Then place a layer of cake on a cake board. Place the cake on turntable.  Spread a layer of Salted Caramel Swiss Meringue Buttercream (SCSMB) on top of the cake.
  2. Then stake another layer of cake on top. Continue the same on the rest of the layers. Crumb coat the entire cake and leave in the fridge for 10 minutes.
  3. Place SCSMB in a piping bag fitted with a plain round tip.
  4. Remove cake from the fridge.  Pipe rings around the cake starting from the bottom till the top.
  5. Once finished piping, use an off-set spatula to smooth the top.  Then smooth the excess icing at side of the cake too.
  6. Even out the icing at the side with an icing smoother by placing the smoother lightly on the cake with bottom touching the turntable and spin the turntable around.  Repeat few times until the icing is smooth and even.
  7. Smooth the top again with the same off-set spatula until even.
  8. Put the cake back in the fridge for another 1 hour.
  9. Transfer the caramel into a disposable piping bag and cut the tip.  
  10. Remove cake from the fridge and place on turntable.  Pipe a zig zag motion along the top edge of the cake and let the caramel to drop down.
  11. Place the popcorn on top of the cake as decoration.


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