IMG_9153what am i up to? no idea…
i love the texture of light cheesecake.. and the lightness of an ogura cake
and so.. i decided to marry the both
was quite tough for me to name this… which one comes first?
又干啥啦?不知道。。
就喜欢轻乳酪蛋糕的口感、又想念相思蛋糕轻弹的感觉
要不。。来个双剑合并?
起名还真够变扭。。是相思还是乳酪蛋糕哈?

ingredients (7 inch square pan ~ non removable bottom ones preferred. grease & line pan)

A
120g cream cheese, diced
48g whipping cream
48g milk
44g butter, diced

B
100g egg yolk (c. 5 egg yolk)
60g egg (c. 1 large egg)
* whisk both together briefly

C
20g tapioca starch (corn starch is fine)
75g cake flour
* sift both together, twice

D
200g egg white (c. 5 egg white)
65g caster sugar

1 tsp pure vanilla extract

chocolate paste
2 tsp cocoa powder (sifted) + 1 tbsp hot water

coffee paste
3 tsp espresso powder + 1 tbsp hot water

black cocoa powder

IMG_9155食材(7寸方形固定底蛋糕模~抹油、铺上烘焙纸)

A
奶油奶酪 120克,切丁
淡奶油 48克
牛奶 48克
黄油 44克,切丁

B
蛋黄 100克(约 5颗大蛋黄)
蛋液 60克(约 1颗大鸡蛋)
*以上混合、略打散

C
木薯粉 20克(粟粉 OK)
蛋糕粉 75克
*以上粉类混合过筛两次

D
蛋白 200克(约 5颗大蛋白)
绵白糖 65克

香草精 1小匙

巧克力酱
可可粉(过筛)2小匙+热水 1大匙

咖啡酱
浓缩咖啡粉 3小匙 +热水 1大匙

黑可可粉

Directions/做法

IMG_9152– place all of A into a bowl over a pot of simmering water. stir till cream cheese & butter has melted. allow mixture to cool
将 A食材摆入容器、隔热水将奶油奶酪和黄油煮至融化。略凉

– beat in B in a few additions, blending well after each addition. whisk in C
B 分次加入,每加入一份,拌匀后在加入下一份。拌入 C

– sieve batter once and set aside
面糊过筛一次、待用

– add sugar to egg white in 3 additions, and beat till stiff & shiny peaks
白糖分次加入蛋白,打至湿润、硬性状

– fold egg white meringue into egg yolk batter in few additions. stir in vanilla extract, then divide into 3 equal portions c. 260g per portion. mix chocolate paste and coffee paste into 2 portions respectively, keeping one portion original
蛋白霜分三次翻拌入面糊。最后,拌入香草精。将面糊分割成三等份~约 260克一份。一份拌入巧克力酱、一份加入咖啡酱、一份保留原面糊

– pour original batter into pan. level batter, then sift black cocoa powder on top
将原面糊倒入烤盘、表面铺平。筛上黑可可粉

– pour (or scoop) coffee batter on top. once again, level, and sift black cocoa powder on top
倒上(或勺入)咖啡面糊、铺平,再次筛上黑可可粉

– finally, pour chocolate batter. level batter, and tap pan on table a few times
最后倒入巧克力面糊。表面刮平后,将烤盘在案板轻拍数下

– bake using water bath method on second lowest rack of preheated oven of 165 degrees for 65 mins
烤盘送入预热至 165摄氏度,倒数第二层烤箱、水浴法烤 65分钟

– invert cake immediately to cool before slicing & serving (even better when served chilled!)
出炉后立马倒扣、待凉后再切片享用(冷藏后口感更佳哈!)

Personal notes/温馨小贴士:

IMG_9156– as this is the first time i marry two recipes together, i’m still trying to figure out the right way to bake it. as you can see, i got a slight crack on the surface of my cake. next time, i will probably try baking it like a cheesecake i.e. 180 degrees C 30 mins, 150 degrees 40-45mins
因这是首次尝试食谱双拼,所以还在摸索烘焙温度和时间。图片儿可看出蛋糕顶部有稍微开裂的现象。下次我会尝试以烘焙奶油奶酪蛋糕的方式 ~ 180摄氏度 30分钟,后转150摄氏度 40-45分钟

 

SHARE

(10) Comments

  • Veronica Ng (June 22, 2015)

    I absolutely adore your lovely lovely cheesecake-ogura cake, Victoria! Looks so elegant. May I have a slice please?

  • Daisy Tang (June 22, 2015)

    好一个双剑合并,我喜欢。
    三色口味,我爱爱爱~^^~

  • 0620 (June 22, 2015)

    那个组织有美,又绵密的
    好厉害咧,是自创食谱吗? 嘻嘻~

  • Ann Low (June 22, 2015)

    That\’s a pretty cake! So awesome to marry cheesecake and ogura cake together! So smart of you 🙂

  • 婉婉下午茶 (June 22, 2015)

    好厉害!!好漂亮!!好想尝!!!

  • May Law (June 22, 2015)

    赞呀赞! 亲亲的蛋糕真是青出于蓝了, 一款蛋糕两样吃, 唯独亲亲你才能做到了!

  • Qi Qi in the house (June 23, 2015)

    我也很想玩搭色,可是就是不够勤劳咯!哪天成功搭出来一定请你一片。哈哈~

  • Lady Coco Doodle (July 1, 2015)

    Lovely cake. Love the color combinations too! Thanks for sharing!

  • Melissa (December 27, 2015)

    Hi

    The whipping cream is it non dairy or dairy cream.
    Thank you
    Mel

Leave a Reply

Victoria Bakes – Baking into the Ether