IMG_9252ingredients

japanese mocha sponge cake recipe adapted from/日式摩卡海绵蛋糕取自于: 厨苑食谱
(7 inch square pan with removable base ~ lightly greased & lined)

A
50g strongly brewed espresso
35g butter
20g dark chocolate, chopped

B
20g cocoa powder, sifted

C
3 large egg white
80g caster sugar

D
3 large egg yolk

E
65g cake flour
15g corn starch
* sift both together twice

coffee cream cheese layer adapted from/咖啡奶油奶酪层取自于: Table for 2

ingredients

A
1 3/4 tbsp gelatin powder
60ml water

B
1 tbsp strong espresso powder
2 tbsp hot water

C
250g cream cheese, room temperature
200g sweetened condense milk

D
150g whipping cream, whipped

finishing
50g coarse ground peanut
20g almond nibs
* mix both and toast. i used two different nuts for cosmetic purposes

IMG_9255食材

日式摩卡海绵蛋糕(7寸方形活动低烤盘~抹油、铺烘焙纸)

A
浓缩咖啡 50克
黄油 35克
黑巧克力 20克,剁碎

B
可可粉 20克,过筛

C
蛋白 3大颗
绵白糖 80克

D
蛋黄 3大颗

E
蛋糕粉 65克
粟粉 15克
*粉类混合过筛两次

咖啡奶油奶酪

A
吉利丁粉 1 3/4大匙
水 60毫升

B
浓缩咖啡粉 1大匙
热水 2大匙

C
奶油奶酪 250克,室温
甜炼奶 200克

D
淡奶油 150克,打发

收尾
花生颗粒 50克
杏仁颗粒 20克
*混合、略烤香。用了两种榛果颗粒仅为取得颜色层次感

Directions/做法

IMG_9260– prepare sponge cake: place all of A into a bowl over a pot of simmering water. stir till everything is dissolved
事先准备海绵蛋糕:将 A食材摆入容器、混合,隔水融化。搅拌至所有食材融化为止

– add in B. blend well, set aside to cool
加入 B。拌匀、待凉

– beat C till stiff & shiny peak, then add in D. continue whipping till ribbon stage
C 打至湿润、硬性状。加入 D,继续打发至滴落时留下明显的纹路

– add in E in few additions (if you are afraid of deflating batter) and fold well
E 分次加入(我强推分次加入,因很多时候朋友都在这个步骤无意将蛋霜消泡)。翻拌均匀

– finally, fold in A + B mixture
最后拌入 A +B

– pour batter into pan, and tap to remove air bubbles
面糊倒入烤盘,在案板轻拍数下

– bake in preheated oven of 170 degrees C, centre rack for 35-40 mins (i baked for 34 mins)
送入预热至 170摄氏度烤箱中层烤 35-40分钟(我烤了 34分钟)

– remove cake from pan, and slice cake into half. allow cake to cool. once cooled, seal tightly in ziplock bag. cake taste much better the next day
取出蛋糕,切半、冷却。待完全冷却后,将蛋糕放入保鲜袋。蛋糕隔天享用更湿润

– prepare a 6 inch springfoam or cake ring. slice cake to fit pan. chill pan/cake ring in fridge (this helps to set gelatine faster)
准备 6寸活动底蛋糕模或不锈钢蛋糕圈。蛋糕跟着蛋糕圈大小修边。蛋糕卷放入冷藏库冷藏(这可助吉利丁更快凝固哈)

– prepare cream cheese layer
准备奶油奶酪层

– sprinkle gelatin powder over surface of water (do not pile it up). allow to sit for 4 mins
吉利丁粉撒在水面上(需在水面撒得均匀、可别往某一处堆撒)。静置 4分钟

– heat it gently (DO NOT BOIL. you can choose to microwave as well), stirring constantly to ensure that all of gelatin powder has dissolved. set aside
将其以小火加热(不可烧开!您也可选择将其以微波炉加热),中间不断搅拌以确保吉利丁粉完全融化。待用

– mix B together, set aside to cool
将 B混合、待凉备用

– beat C till well blended and creamy then add in B. mix well, then add in A. incorporate well
C 打发均匀后加入 B。拌匀后,加入 A。再次拌匀

– fold in D
最后拌入 D

– place a layer of cake into pan. pour half of cream cheese on top of cake, and level out
将一层蛋糕摆入蛋糕圈。倒上半份奶油奶酪。表面刮平

– place another layer of cake on top of cream cheese layer, then pour on the remaining cream cheese. level out
摆上另一层蛋糕、将剩余的奶油奶酪倒上去。铺平

– top immediately with nuts and press down gently
撒上烤箱的花生和杏仁颗粒。轻轻压下

– chill cake for 2 hours before unmoulding to serve (original recipe chilled for 5 hours)
蛋糕冷藏自少 两小时后在脱模切片享用 (原食谱冷藏了 5小时)

Personal notes/温馨小贴士:

IMG_9258– original recipe makes a 9 x 9 inch cake. if you are making a 6 inch square cheesecake like mine, please ensure your cake ring or spring foam pan is at least 3 inch tall
原食谱用了 9 x 9寸蛋糕模。如您也做 6寸方形蛋糕,请确保蛋糕圈或烤盘的高度自少为三寸

– decorate cake before chilling cake in fridge to set e.g. placing chocolate/cookies etc
如想点缀蛋糕(如用曲奇、巧克力等),需在冷藏凝固蛋糕前摆上哈

– feel free to use any sponge cake as desired
海绵蛋糕口味儿可随意替代

– replace espresso (both powder & liquid) with instant coffee/granules as desired
如无浓缩咖啡(粉和饮料),可用速溶咖啡替代

 

 

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(10) Comments

  • Zoe (@bake4happykids) (July 14, 2015)

    Hi Victoria,

    It\’s lunchtime now and I\’m feeling tired and sleepy… but seeing your beautiful coffee cheesecake is like drinking coffee…LOL! Strangely, I\’m feeling awake now 😀

    Zoe

  • 0620 (July 14, 2015)

    香啊。。。。浓啊。。。。。。
    我不要吃饭了,我要下午茶了咯

  • Veronica Ng (July 14, 2015)

    Don\’t leave me out Victoria, I want to have a slice for tea too. Looks beautiful and I can imagine the beautiful aroma.

  • 婉婉下午茶 (July 14, 2015)

    还有我!!我也要在你家喝下午茶吃这美丽可口的蛋糕!^^

  • May Law (July 14, 2015)

    怎么刚刚没看到亲亲你上了新帖子, 蛋糕还有么。。不要漏了我的一块哦!

  • Daisy Tang (July 14, 2015)

    颜色美,蛋糕赞!太爱你了!哈哈!

  • Pretty IsJo (July 21, 2015)

    Hi
    I would like to try this cake but may i check at which stage add in the gelatin?

    • Victoria Bakes (July 21, 2015)

      hi, thanks for your eagle eyes. looks like i really set the gelatine \”aside\”… i hv updated the post. add in the gelatin blending in coffee mixture. thanks for pointing out.

      • Pretty IsJo (July 22, 2015)

        I always follow yr blog n like all your bakes 🙂

        • Victoria Bakes (July 22, 2015)

          Thanks for your gracious comments. Bloggers always need positive and constructive critics like you ;P

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