2/3 cup Whipped Cream (whipped up 50% or until ribbons form)
Directions
CAKE INSTRUCTIONS:
In a bowl that is placed over a pot of hot water, add butter and milk. Stir until the temperature reaches about 104 degrees Fahrenheit. Turn burner off.
In another bowl whisk eggs, vanilla, honey, and sugar with a hand mixer until it becomes a rich ivory-colored foam, then add strawberry powder and mix again. Then sift in the cake flour and gently fold together with spatula.
Remove butter and milk bowl from hot water and add about a cup worth of the cake mixture and mix. Now, add the butter, milk and batter mixture to the rest of the cake batter mix, and pour into a parchment lined tall 8-inch round, and bake in an oven preheated to 325 degrees Fahrenheit for 30 to 35 minutes.
Remove from oven, then remove from baking round and parchment. Then let cake cool.
BAKED CHEESECAKE DOUGH INSTRUCTIONS:
Gently mix the room temperature cream cheese until smooth with whisk. Then add sugar, egg, vanilla extract, and lemon juice and whisk again until well incorporated.
Add whipping cream and mix. Sift in cake flour, then add strawberry powder and mix until smooth.
Grab the cooled cake and trim the top and bottom of it. Then trim and inch of the sides of the cake. This will leave a 6-inch round cake. Take 6-inch cake and slice in half horizontally to make two round pieces.
Take one piece of the cake and lay it on the bottom of a parchment lined 6-inch spring form. Now, pour cheesecake dough on top of cake, bake in an oven preheated to 300 degrees for 25 minutes, cool at room temperature, and then chill in the refrigerator. Save other half of cake for later.
RAW CHEESECAKE INSTRUCTIONS:
In a mixing bowl add sugar, vanilla extract and mascarpone cheese and gently mix until smooth with spatula.
Melt gelatin (soak in cold water for 15 minutes, squeeze out excess water. Then melt sheet in microwave for 10 seconds). Add melted gelatin to the mascarpone mixture and mix well with a whisk. Then add (Whipped up 50% or until ribbons formed) whipped cream and mix until smooth. Set aside 1 cup of batter for frosting the cake.
Grab previously chilled cake from refrigerator.
Now pour the raw cheesecake batter on the top of the chilled cake. Flatten, and then place in refrigerator to harden in the refrigerator for 2 hours.
Trim the edges off the remaining half of cake and push/sift through a sieve to make a fine crumbs.
Remove the hardened cheesecake from refrigerator and then remove from spring form. Apply the 1 cup of remaining raw cheesecake batter to the chilled cake like icing and then finish with a coat of the cake crumbs. Serve.
