This weeks pastry is a Sweet Cinamon Pastry with a Vanilla Cheese Cake Filling
The pastry is is a short crust pastry with cinnamon added to it.
I am now starting to under stand the basics of a pastry recipe and can remember most of the ingredients and their quantities without looking up the recipe I’m also learning about adding different flavours to the pastry to add variety and to experiment with it
The filling was made by heating and gently whisking together together greek yogurt and milk until smooth. I then mixed together some cornflour and vanilla extract in a bowl and added a little bit of the warm milk mixture. This was then added to the milk mixture which was then bought to simmering point and whisked until the mixture thickened. A bit like making a custard.
While the milk mixture was cooling I whisked together 4 egg whites and castor sugar into firm peaks and then gently folded it into the milk mixture. The mixture was then poured over the baked cinnamon short crust pastry and placed under the grill for a few minutes to give it a golden top.
I would never have thought to add whipped egg white to make cheese cake filling and I think the egg whites were used make a thickening agent. The cheese cake filling had a tangy taste and I made a raspberry collis to go with it and make it taste sweeter unfortunately i forgot to take a photograph of the finished cheesecake and by the time I remembered it had all been eaten.