 | Guava Strawberry Pretzel Salad CakeChef Aaron Davis (IG: @chefaedavis) / Pastry Lead @ Chateau Luxe |
Ingredients for Toasted Pretzel Cake:
• 170 g. salted mini pretzels
• 182 g. cake flour
• 408 g. sugar
• 6 g. baking powder
• 2 g. baking soda
• 2 g. salt
• 108 g. neutral oil
• 182 g. unsalted butter, softened
• 4 eggs, rtp
• 270 ea. buttermilk, rtp
• ½ tbsp. vanilla extract
Method for Toasted Pretzel Cake:
1. Toast the pretzels at 350 F for 10 mins; grind up in a food processor.
2. Combine the pretzel crumbs, flour, sugar, baking powder, baking soda, and salt.
3. Add the butter and oil; mix until the mixture resembles wet sand.
4. Combine the eggs, buttermilk, and vanilla.
5. Add half of the egg mixture to the flour mixture, mix until smooth.
6. Scrape the bowl; add the remainder of the egg mixture and mix until smooth.
7. Portion evenly between 2 greased 3 in x 8 in cake pans.
8. Bake at 350 F until the cake springs back to the touch.
Ingredients for Strawberry Guava Jam:
• 227 g. fresh strawberries
• 227 g. The Perfect Purée Guava Puree, thawed
• 248 g. sugar
• citric acid to taste
Method for Strawberry Guava Jam:
1. Combine the strawberries, puree, and sugar in a pot.
2. Cook on medium-high until the mixture comes to a boil.
3. Lower to a medium-low and cook until the mixture reaches 215 F.
4. Adjust flavor with citric acid to liking.
Ingredients for No-Bake Cheesecake:
• 300 g. heavy cream
• 680 g. cream cheese, rtp
• 99 g. sugar
• 14 g. powdered sugar
• 57 g. sour cream
• 1 tsp. vanilla bean paste
• 1 tsp. The Perfect Purée Lemon Zest, thawed
Method for No-Bake Cheesecake:
1. Whip the heavy cream to stiff peaks; set aside in the fridge.
2. Cream the remaining ingredients until smooth.
3. Fold the whipped cream into cream cheese mixture.
Ingredients for Pretzel Crunch:
• 75 g. pretzels
• 2 tsp. sugar
• 2 tsp. dry milk powder
• 35 g. unsalted butter, melted
• white chocolate as needed
Method for Pretzel Crunch:
1. Gently crush the pretzels into smaller pieces.
2. Toss with the sugar, milk powder, and butter.
3. Bake at 350 F for 7-10 minutes. Cool completely.
4. Toss with enough melted chocolate to coat; spread onto a parchment lined tray and allow to cool completely.
Ingredients for Strawberry Buttercream:
• 50 g. Tastecraft Freeze-Dried Strawberries
• 200 g. egg whites
• 320 g. sugar
• 2 g. salt
• 410 g. unsalted butter, softened
• 3 g. citric acid
Method for Strawberry Buttercream:
1. Grind up the freeze-dried strawberries in a spice grinder.
2. Combine the egg whites, sugar, and salt in a heat safe bowl; cook over a water bath until it reaches 140 F.
3. Whip on high until cooled.
4. Add the butter in stages, whipping together in between. The buttercream may look curdled but will come together; keep whipping.
5. Add the citric acid and ground freeze-dried strawberries.
Assembly Method:
1. Cut the cakes in half.
2. Pipe a buttercream damn around the edge of the layer.
3. Spread a layer of the jam, followed by a layer of the cheesecake mixture, and the pretzels.
4. Repeat twice more, ending with the last layer of cake.
5. Crumb coat and ice as desired. Top with additional freeze-dried strawberries.