We’re not sure if this is a dessert discovery or a dessert dilemma, but serve this layered pie and cake combo and guests will come running.
Red Velvet Piecaken
1 recipe red velvet cake (101 Gourmet Cakes), made into 9″ round
1 recipe New York Cheesecake, (101 Gourmet Cakes), 9″
1 Chocolate Ganache tart, recipe below
Cream Cheese Butter Cream frosting recipe below
Fresh raspberries for garnish
Layer in this order: Cheesecake, then a small layer butter cream frosting. Then place the chocolate tart, crust and all. And top again with the butter cream frosting. Then finally, layer your red velvet cheesecake and frost the entire cake. in a light crumb layer. Place in the fridge to set, about 20 minutes. Frost cake one more time. Then top with chocolate Ganache and fresh raspberries. Keep in the fridge until ready to cut and serve. A 9″ cake will serve 20-25, slices will be thin.
Chocolate Ganache Tart
1- 9″ pre-baked pie shell, cooled
1 cup heavy whipping cream
12 ounces semi-sweet chocolate chunks or chips
Heat the cream in a saucepan until it comes to a boil. Remove cream and pour over chocolate in a mixing bowl. Stir to mix together. Once it cools to room temperature, spread an even layer onto your pre-baked pie crust. Refrigerate to set.
Cream Cheese Butter Cream
8 oz. cream cheese, softened
1/2 cup butter, softened
3 ¾ cups powdered sugar
1 teaspoon vanilla
Beat the cream cheese and butter until smooth and light. Stop the mixer and add sugar, and vanilla extract. Start mixer on slow and gradually increase the speed until frosting is fluffy. Frost and refrigerate.