Something sweet to kick start the first weekend of the new year. A recipe slightly adapted from Ryohei Oguma's Mangue Passion. From the bottom layer up; a slice of genoise sponge, passion fruit jelly and cheesecake to finish. Just when I thought the cream cheese layer lacked some tang, the tartness from the passion fruit jelly brought the cake to life.
Another thing to note is his recipe for the genoise - one of the best I have made up to date. In fact I have already used the same recipe 5-6 times! It's subtly sweet, light and moist. It reminds me of the homemade sponge cake my classmate brought into class one afternoon.
Here's to another year filled with happiness, endless opportunities and cakes!
