Cake "Autumn in New York"
Baking and Desserts | Russian cuisine
⏳ Time
4 hours
🥕 Ingredients
16
🍽️ Servings
10
Description
Cake "Autumn in New York"
Ingredients
- Butter - 2.8 oz
- Chocolate Gingerbread Cookies - 8.1 oz
- Semi-soft cream cheese - 24.3 oz
- Sweetened Condensed Milk with Coffee - 8.1 oz
- Sugar - 7.4 oz
- Farm fresh eggs - 6 pieces
- Vanilla extract - 2 teaspoons
- Wheat Flour - 2.6 oz
- Orange zest - 2 tablespoons
- Orange juice concentrate - 2 fl oz
- Maple syrup - 2 fl oz
- Water - 2 fl oz
- Sour Cream - 3 oz
- Pistachios - 1.1 oz
- Powdered Sugar - 0.7 oz
- Egg white - 0.7 oz
Step by Step guide
Step 1
For the chocolate base, break 200 grams of cookies, mix them with 30 grams of melted butter, and press firmly into a square baking pan lined with parchment paper (20 cm sides). Place in a preheated oven at 356°F for 5–7 minutes.
Step 2
For the caramel cheesecake layer, beat 250 grams of cream cheese with sweetened condensed milk and 60 grams of sugar, add 2 eggs and 1 teaspoon of vanilla extract, pour the mixture over the chocolate base, and bake in a water bath at 320°F for 50 minutes. Let cool in the oven, then refrigerate.
Step 3
For the orange sponge cake, beat 2 eggs with 30 grams of sugar until increased in volume and thickened. Add half of the orange zest and 0.5 teaspoons of vanilla extract. Using a silicone spatula, fold in 55 grams of sifted flour. Transfer the batter to a square baking pan lined with parchment paper (20 cm sides) and bake at 356°F for 20–25 minutes.
Step 4
For the soaking syrup, mix maple syrup with orange juice and water. Place the sponge cake on top of the caramel cheesecake layer and brush it with the maple soaking syrup.
Step 5
For the New York cheesecake layer, beat the remaining cream cheese and sugar with sour cream, add 2 eggs and 0.5 teaspoons of vanilla extract. Pour the mixture into a square baking pan (20 cm sides) and bake in a water bath at 320°F for one hour. Let cool in the oven, then place in the freezer. Remove the set cheesecake layer from the pan and place it on top of the soaked sponge cake. Refrigerate for a few hours to allow the top layer to thaw.
Step 6
For the orange tuiles, mix egg white with powdered sugar, 20 grams of softened butter, and 20 grams of flour until a paste forms. Spread the prepared paste in thin layers on a silicone mat to form discs, sprinkle with orange zest. Bake at 356°F for 8–10 minutes. Remove from the oven and immediately wrap the mat with the discs around a rolling pin. Let the tuiles cool.
Step 7
Remove the cake from the pan. Trim the edges. Decorate with crushed chocolate cookies, ground pistachios, and orange tuiles.
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