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Online cake

Ingredients For the pavlova layer(Serves 12-14):

1 x 400g tin chickpeas in water (leave in the fridge overnight) 280g golden caster sugar1 tsp apple cider vinegar ½ tsp arrowroot or cornflour 3 tsp vanilla extract For the cheesecake base:

260g malted milk biscuits (you could use ginger biscuits or NICE biscuits too) 100g unsalted butter, melted For the Alphonso mango cheesecake filling:

500g mascarpone cheese300g full-fat cream cheese (I used Philadelphia)200ml double cream + 100ml extra 450g icing sugar Juice of 2 lemons 2 tsp vanilla extract 300g Alphonso mango, blended (this was approx. 3 mangos for me) 2 tbsp agar powder

For the decoration: Whipped cream Mixed fruits of your choice (I used more mango, kiwi, strawberries, grapes, physalis, blackberries, and figs)You will also need a 24cm springform tin.

Method

• Firstly prepare the pavlova.
• Now  Preheat the oven to 120C.
• Take a piece of non-stick baking parchment and draw a circle on it, using the removable base from your cake tin. Flip the paper over and place it on a large baking tray. You now have the perfect outline for your pavlova.
• Put the chickpeas in a container and use it to make Channa Masala or for Hummus later on.
• Pour the chickpea water and vinegar into the bowl of an electric stand mixer fitted with the whisk attachment. Make sure the container is neat and clean. Whisk on high speed for 4 minutes.
• Mix the sugar and cornflour together. Carefully  add the sugar mixture a tablespoon at a time and continue to beat until you have stiff glossy peaks.
• Add Casually the meringue mixture onto the piece of baking paper, staying inside the circle you traced. Even it out using the back of a spoon, creating a little crater in the middle for your cream and fruit later.
• Place into the middle shelf of the oven and immediately turn the heat down to 100C. Bake for 2 hours 30 minutes. Once this time is up, crack the oven door open a little and leave it to cool completely. 
• Now, Prepare the cheesecake base. Grate the biscuits in a food processor until they resemble the texture of sand.
• Stir in the melted butter. Press into the base of the tin, making sure it’s even and packed tightly. Refrigerate for 30 minutes.
• To prepare the cheesecake filling, take the mascarpone, cream cheese, 200ml double cream, vanilla, icing sugar, and lemon juice beat them together. Don’t overwork it.
• Place the agar-agar in a small bowl. Add 2 tbsp cold water and stir to dissolve. In a small saucepan, combine the agar agar and 100ml double cream. Heat gently, stirring all the time until the mixture comes to a boil.
• Boil for a minute or so and then switch off the heat. Add the mango pulp and stir to combine. This will lower the temperature of the cream mixture.
• Add the mango mixture to the cream cheese mixture and whip until it gets fully combined. It should thicken very slightly.
• Pile the cheesecake filling onto the cooled biscuit base and smooth out the top.
• Cover tightly and refrigerate overnight.
• To serve, run a knife around the edge of the cheesecake and remove the sides of the tin. Place onto a cake plate or stand and place the pavlova on top. Fill the crater in the middle with whipped cream and fresh fruit. I recommend more mango, obviously.

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