Preheat oven to 375 degrees F.
In a small pan, over medium heat, combine the first three ingredients. Stir occasionally until lightly browned. Reserve 1 oz. for assembly. Place the remaining mixture with the rest of the crust ingredients in a small bowl and mix until incorporated. Butter bottom and sides of two 9 inches springform pans. Line one pan with parchment paper. Lightly press mixture on the bottom of the other pan. Bake at 375 degrees F for 12-15 minutes, until lightly browned.
In a bowl, cream farmer’s cheese and cream cheese until smooth. Incorporate salt, sugar, butter and flour until smooth. Add egg yolks, one at a time, mixing smooth after each addition (scraping bowl as needed). In another bowl, whip egg whites until frothy then gradually add sugar and whip until medium stiff peaks form. Fold a small amount of egg whites into cream cheese mixture to lighten, fold in remaining whites. Divide mixture into prepared pans. Bake at 375 degrees F 20-25 minutes until lightly firm. Avoid under-baking. Cool in pan, then chill for approximately 2 hours.
In a saucepan combine first three ingredients, stirring occasionally. Bring to a boil and cook, until 225 degrees F (softball stage) on a candy thermometer. Pour into bowl and stir in vanilla. Cool.
In a bowl, cream together cream cheese and sugar until smooth. Mix in chocolate. Whip cream until medium stiff peaks form, add vanilla. Fold small amount of the whipped cream mixture into chocolate to lighten, fold in the rest of the whipped cream.
Whip cream until medium stiff peaks form. Fold a small amount of cream into the chocolate, then fold remaining cream and vanilla.
Using the cake layer with the crust, spread top with caramel, reserving approximately 1/2 cup for plating. Remove other layer from pan, discard the paper. Place on top of caramel. With reserved macadamia nuts, top cake, and spread chocolate mousse atop nuts. Refrigerate 4-6 hours. Remove from pan. Ice cake with chocolate whipped cream. Pipe desired design with remaining chocolate whipped cream, finish with chocolate garnish of choice, Plate with reserved caramel and a few whole macadamia nuts.
Preheat oven to 190 degrees C.
In a small pan, over medium heat, combine the first three ingredients. Stir occasionally until lightly browned. Reserve 28 g for assembly. Place the remaining mixture with the rest of the crust ingredients in a small bowl and mix until incorporated. Butter bottom and sides of two 23 cm springform pans. Line one pan with parchment paper. Lightly press mixture on the bottom of the other pan. Bake at 190 degrees C for 12-15 minutes, until lightly browned.
In a bowl, cream farmer’s cheese and cream cheese until smooth. Incorporate salt, sugar, butter and flour until smooth. Add egg yolks, one at a time, mixing smooth after each addition (scraping bowl as needed). In another bowl, whip egg whites until frothy then gradually add sugar and whip until medium stiff peaks form. Fold a small amount of egg whites into cream cheese mixture to lighten, fold in remaining whites. Divide mixture into prepared pans. Bake at 190 degrees C 20-25 minutes until lightly firm. Avoid under-baking. Cool in pan, then chill for approximately 2 hours.
In a saucepan combine first three ingredients, stirring occasionally. Bring to a boil and cook, until 105 degrees C (softball stage) on a candy thermometer. Pour into bowl and stir in vanilla. Cool.
In a bowl, cream together cream cheese and sugar until smooth. Mix in chocolate. Whip cream until medium stiff peaks form, add vanilla. Fold small amount of the whipped cream mixture into chocolate to lighten, fold in the rest of the whipped cream.
Whip cream until medium stiff peaks form. Fold a small amount of cream into the chocolate, then fold remaining cream and vanilla.
Using the cake layer with the crust, spread top with caramel, reserving approximately 120 ml for plating. Remove other layer from pan, discard the paper. Place on top of caramel. With reserved macadamia nuts, top cake, and spread chocolate mousse atop nuts. Refrigerate 4-6 hours. Remove from pan. Ice cake with chocolate whipped cream. Pipe desired design with remaining chocolate whipped cream, finish with chocolate garnish of choice, Plate with reserved caramel and a few whole macadamia nuts.
Madagascar Bourbon Pure Vanilla Extract
