Aug
27

Yogurt cake with cream cheese

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Yesterday I was on a baking mode again and baked this wonderful cake.  Someone said the cake looks sexy.. hmm.  I guess so.  Anything slathered with cream cheese, will definitely looks yummy and inviting.  But my hubby doesn’t like cream cheese, can you believe it.  All the better.. more for me.  Anyway, I got the inspiration to make this cake from a recipe I saw in Saji Magazine by one of our Masterchef contestant.  But the cream cheese frosting she made was too runny, hence the name Keju Meleleh.  Sometimes if meleleh sangat pun will look messy, so I just decrease the amount of milk in the recipe to make it slightly thicker.

You can use any cake with this frosting, butter cake or sponge cake.   I tried a cake with yogurt in it.  It turns out moist and good.  Grease and flour two 7 inch round pan for this.

The cake recipe 

3 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup buttermilk ( I use yogurt, natural)
2 teaspoon vanilla extract (or your choice of essence)
3/4 cup / 170 gm salted butter
2 cups castor sugar ( I use only 1 1/2 cup)
3 large eggs
Food colouring, optional 

First,  mix the flour with the baking powder and baking soda, sift together.  In your mixer, cream the butter and sugar for about 5 minutes till light and fluffy.  Add the vanilla extract.  Then eggs one by one.  Lastly add the flour alternating with the yogurt.  You can add a few drops of food colouring if you want the cake to look colourful.

Remove the batter and weight it.  Divide into two equal parts.  Pour into the prepared tin.  Bake at 180C for about 40 minutes or so.

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Ok here’s the best part – the melting cream cheese.   The ingredients :

250 gm cream cheese 
1/2 cup condensed milk
1/4 cup or less full cream milk 
Some cheddar cheese to grate, for garnishing
Berries – raspberries, blackberries, strawberries etc. 

Combine the cream cheese and condense milk, stir in the mixer for a minute till it is well blended and not chunky. Then slowly add the milk, you can add more or less depending on how you want the consistency to be.  I use less than 1/4 cup.

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Ok once the frosting is done, you can start to decorate the cake.. the fun bit.  If the cakes have a bit of a dome, just level off with a serrated knife.  Then spoon the cream cheese for the filling and topping.

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Arrange your fruits, then grate some cheddar cheese..

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Ready to be devoured.   I must tell you that the raspberry is sour, you can’t get sweet ones here.. so actually it is more for decoration.  Same for strawberries, right ?  But I guess the sweet cream cheese compliments the acidic taste of the fruits.

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Hope you will try it.  Till then, follow me on Instagram coz I’m always on IG, would love to see your cakes too.. till the next post.  Ciao !