古早味咖啡软蛋糕 / 夹心蛋糕 ~ Coffee Cream Cake

 

 

食谱取自 : Bibi's Baking Journey

古早味咖啡软蛋糕 / 夹心蛋糕 

材料 A :    6寸戚风蛋糕体  / 6寸四方模 ( 我用7寸四方模，所以全部材料乘1.36 )

60g  特幼低筋面粉 （ 过筛2次 ，去除杂质 ）

3颗 蛋黄  

20g 细砂糖  

45ml 温水

7g 即溶咖啡粉  ( 即溶咖啡粉和45ml温水泡好 , 待用 )

10ml 咖啡酒

25g 玉米油  

材料 B : 

3颗 蛋白  

25g 细砂糖

1/8 茶匙 塔塔粉（ 我没放 ）

牛油霜材料 :

150g 室温软化牛油

60g  过筛糖粉

1 1/2大匙 咖啡酒

牛油霜制作步骤 :

把全部材料用搅拌机搅打至松发，即可.

装饰 :

100g 炒香花生碎

做法 :

1. 蛋黄糊 : 蛋黄和砂糖拌至糖溶解，加入玉米油，咖啡酒拌匀 ，最后把面粉和咖啡液交替加入拌均匀.

2. 蛋白霜 : 取个无水无油干净的盘，把蛋白放入 ，用电动搅拌机把蛋白打至起泡泡，加入塔塔粉，再分3次加入砂糖，打至硬性发泡 ( 短而挺的小湾勾状 ).

3. 把1/3的蛋白加入蛋黄面糊中拌匀。把剩余的面糊倒入蛋黄糊中轻轻拌匀。 ( 以翻拌方式混合均匀，千万不可用转卷方式 。因为这方式会让蛋白消泡 ).

4. 倒入模里，轻轻敲出气泡。放入预热烤箱，以150-160度，烤约45-50分钟。

5. 烘烤后，立刻取出倒扣，待完全凉后才脱模。

 

组合蛋糕 :

1. 把冷却的蛋糕横切成2片，在1片蛋糕抹上适量的牛油霜。然后盖上另外一片的蛋糕，抹上牛油霜，再撒花生碎在表层，即可。

 

 

Recipe source :  Bibi's Baking Journey

Coffee Cream Cake

Ingredients A :

60g superfine flour ( sieved 2 times )

3 egg yolks

20g castor sugar

45ml warm water

7g instant coffee powder ( mix with 45ml warm water )

10ml Kahlua

25g corn oil

Ingredients B  :

3 eggs white

25g castor sugar

1/8 tsp cream of tartar ( I omit it )

Butter Cream ingredients :

150g butter （ in room temperature )

60g sieved icing sugar

1 1/2tbsp kahlua

Method :

Mix all ingredients in a mixing bowl , beat till fluffy .

Garnishing :

100g toasted crushed peanuts

 

Method :

1. Mix egg yolk and sugar in a bowl ,  using a balloon whisk mix until sugar dissolve . Add in corn oil and kahlua , mix till well combined . Fold in flour and coffee mixture , mix until there are no more lumps and form a smooth batter . Set aside .

2. Whisk egg whites until mixture forms soft peaks, and gradually add in sugar in 3 batches , whisk until frothy and stiff peaks form.

3. Fold in 1/3 of meringue, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.

4. Pour cake batter into pan . Tap pan on the counter top to remove air trapped inside the batter. Bake at pre-heated oven at 150 ~ 160c for 45 ~ 50 mins or until cooked. .

5. Revert immediately to cool before unmoulding .

 

Assembly the cake :

1. Using a sharp knife, cut the cake horizontally into 2 layers.  Turn over the top layer of the cake ( top of cake becomes bottom) and place on your serving plate. Spread some butter cream on top of it . Place the second layer of the cake on top of the cream . Decorate the top of the cake with butter cream and sprinkle some toasted crushed peanuts .