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1
First, let's prepare the sponge cake.
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2
Sift the cake flour.
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3
Add the whole eggs to a bowl, add in the granulated sugar, and whip over a hot water bath until it turns pale (the hot water bath should be between 50-60C).
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4
Add in the cake flour to Step 3 in 2-3 batches and cut the batter.
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5
Pour into the mold, tap the bottom to remove air bubbles, then bake in an oven at 170C for 30 minutes.
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6
Now let's prepare the baked cheese cake layer.
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7
Wrap the cream cheese in plastic wrap and microwave for a short while to soften.
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8
Place in a bowl, and whisk.
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9
Add granulated sugar, cake flour, heavy cream, and the whole eggs in order to Step 5 while stirring well, and finally strain it.
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10
Slice the sponge cake into 1 cm, fit into the mold, pour Step 6 on top, and bake in an oven at 150C for 20 minutes.
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11
Prepare the mascarpone mousse.
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12
Place the egg yolk, water (25 ml), and granulated sugar into a bowl, place over a hot water bath, and stir constantly until it reaches 82C.
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13
Add in the powdered gelatin soaked in water for 10 minutes to Step 8 along with the mascarpone cheese, stir, and strain.
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14
Whip the heavy cream until it forms soft peaks, add to Step 9, and gently mix together.
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15
Let's begin assembling the cake.
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16
Place the cooled baked cheese into a 15 cm ring mold, pour in the mascarpone mousse, and chill for 3-4 hours.
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17
Sift the remaining sponge cake in a sieve etc., to make crumbs.
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18
I think running it through a food processor will produce fluffier crumbs.
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19
After Step 11 has cooled and hardened, spread the mascarpone mousse on top of the crumbs, and it is done.
