cream cheese oreo kek lapis 奶油奶酪奥利奥千层蛋糕

i enjoy baking lapis.. and no, i don’t find it a chore..
too time consuming? haiz.. easy.. put on your tablet and just screen your favourite tv show or movie
ok.. frankly? whilst people are stuck with too much egg whites,
i am stuck with too much egg yolk (which you shouldn’t keep for more than 2 days in the fridge)
why? ok.. because.. i keep a high protein diet and consume a lot of egg white
特喜爱烤千层蛋糕。。根本不觉得费时
在那厨房小天地的时间随着平板电脑播放着自己正在“煲” 的电视剧，时间过得挺快滴
话说回来，好多烘焙者的问题是预留太多蛋白。。偶呀，相反。。蛋黄太多（别忘了，蛋黄不可冷藏多过两天哈）
点解那么多蛋黄？其他人是“食肉兽”，偶是“食蛋白质”怪兽

Recipe adapted with modifications from/食谱（经调整）取自于：长腿美女 Eileenの 记事本

ingredients (6 inch square pan with removable base. grease and line bottom of pan ONLY)

A
200g butter
150g cream cheese
90g caster sugar
75g sweetened condense milk

B
280g egg yolk (c. 14 egg yolk)
2 tsp pure vanilla extract

C
180g cake flour
1 tsp baking powder

D
70g oreo biscuits, crushed finely

E
50g melted butter

F
280g egg white (c. 7 egg white)
100g caster sugar

食材（6寸方形活动底烤盘。底部抹油、铺上烘焙纸）

A
黄油 200克
奶油奶酪 150克
绵白糖 90克
炼奶 75克

B
蛋黄 280克（约 14颗蛋黄）
香草精 2小匙

C
蛋糕粉 180克
泡打粉 1小匙

D
奥利奥饼干碎 70克

E
溶化黄油 50克

F
蛋白 280克（约 7颗蛋白）
绵白糖 100克

Directions/做法

– preheat oven with top, bottom heat to 220 degrees
烤箱以上下火预热至 220摄氏度

– mix and whisk B ingredients. set aside
B 食材混合，略打匀

– sift C together
C 食材混合，过筛

– beat A till pale & creamy
将 A打至奶白色

– add in B in a few additions. blend well after each addition
B 分次加入A。每加入一份，拌匀后再加入下一份

– blend in C and mix till batter is no longer lumpy
最后拌入C，打至面糊无颗粒

– beat F till stiff & shiny peaks
F 食材打至湿润、硬性状

– pour egg yolk batter into F and fold well
将之前预备的面糊翻拌入 F

– divide batter into 2 equal portions, and add in crushed oreo biscuits into one portion
拌好的面糊分割成二等份，其一加入奥利奥饼干碎

– place pan into centre rack of oven and preheat for 2 mins
烤盘摆入烤箱中层、预热两分钟

– remove pan and turn oven to grill mode. pour a layer of original batter into pan (c. 63g each layer). spread batter and place pan back into oven to bake. after baking each layer, remove pan, use a toothpick to prick any air bubbles, then press each layer down with a lapis presser. brush baked layer with a thin coat of melted butter before pouring on another layer of batter to bake. repeat process by alternating batter till batter is used up. bake last layer with top & bottom heat at 180 degrees C for 15 mins
烤盘取出、将烤箱转换成烧烤模式。倒入一份原面糊（每层约 63克）。将面糊铺平，送入烤箱。上色后，取出、运用竹签刺破气泡并用千层糕压模将蛋糕轻轻压下。刷上一层溶化黄油、倒上一层奥利奥面糊继续烤至上色。此步骤重复至面糊用完为止。最后一层以上下火，180摄氏度烤 15分钟

Personal notes/温馨小贴士:

– you may start off with baking each layer at 8 min, but as you reach the top, each layer may take only 5.5- 7mins
最初一层烘焙时间约 8分钟。层次越高，烘焙时间也逐渐缩短～约 5.5-7分钟

– i was not able to squeeze in the last layer of original batter… pan was too full
最后一层原面糊挤不下去。。烤盘太满咯！(◎ω◎*)