IMG_9282chocolate butter cake recipe adapted with modifications/巧克力黄油蛋糕食谱(经调整)取自于:Yochana’s Cake Delight

ingredients (7 inch round pan ~ greased & lined)

IMG_9287A
125g butter
125g margarine
70g sugar
pinch of salt

B
90g egg yolk (c. 4.5 large egg yolk)
1 tsp vanilla paste
* whisk together briefly

C
3 tbsp sweetened condense milk

D
160g cake flour
40g dark cocoa powder
1 tsp espresso powder
5g baking powder
*sifted twice together

E
160g egg white (c. 4 large egg white)
100g sugar

食材(7寸圆形烤盘~抹油、铺上烘焙纸)

IMG_9283A
黄油 125克
玛琪林 125克
糖 70克
盐 一小撮

B
蛋黄 90克(约 4.5颗大蛋黄)
香草糊 1小匙
*略打散、拌匀

C
炼奶 3大匙

D
蛋糕粉 160克
黑可可粉 40克
浓缩咖啡粉 1小匙
泡打粉 5克
*混合、过筛两次

E
蛋白 160克(约 4颗大蛋白)
糖 100克

chocolate custard cream recipe adapted with modifications/巧克力卡仕达酱食谱(经调整)取自于: Happy Flour

ingredients

A
300g milk
90g sugar (i will reduce to 70g in future)
1/4 tsp salt
1 tsp espresso powder

B
50g custard powder (do not use instant custard powder)
2 tbsp cocoa powder
1 tsp chocolate jam e.g. nutella
1 egg yolk
165g milk

C
10g butter

IMG_9281食材

A
牛奶 300克
糖 90克(往后会减至 70克
盐 1/4小匙
浓缩咖啡粉 1小匙

B
卡仕达粉 50克 (不可用速溶卡仕达粉)
可可粉 2大匙
巧克力酱 (例如 Nutella) 1小匙
蛋黄 1颗
牛奶 165克

C
黄油 10克

Directions/做法

IMG_9290– prepare butter cake: cream A till light & fluffy. add in B in few additions. whisk well
事先准备黄油蛋糕:A 食材混合、打至蓬松状。B 分次加入,拌匀

– blend in C, then finally, fold in D. set aside
加入 C,拌匀。最后,将 D翻拌入蛋糊。待用

– beat E till stiff & shiny peak, then fold into the above batter in few additions
E 打至湿润、硬性状,分次翻拌入蛋黄糊

– pour into cake pan and level out the surface. bake in preheated oven of 175 degrees C for 70-75 mins (depending on your oven)
准备好的面糊倒入烤盘,表面刮平。送入预热至 175摄氏度烤 70-75分钟(烘焙时间以个人烤箱为准)

– remove cake, slice into half and allow to cool
蛋糕取出,分割成半。待凉

– prepare custard cream: mix B together
准备卡仕达酱:B 食材混合均匀

– boil A till sugar has dissolved, then pour into B
A 煮至沸腾,白糖融化。倒入 B

– heat the above over low heat, stirring constantly to remove lumps. turn off fire when mixture starts to thicken. stir in C. place a sheet of cling wrap directly above custard and allow to cool
将以上卡仕达面糊以小火加热,中间不停搅拌以避免面糊成团。面糊浓稠后,离火、拌入 C。搅拌均匀。用保鲜膜直接盖在卡仕达酱的顶部、待凉

– spread cooled custard over one layer of cake, then top with another layer of cake
冷却后的卡仕达抹在一层蛋糕体上。盖上另一层蛋糕体

– cover cake with the remaining custard cream and use a palette knife to make swirls on surface to create wave pattern
将剩余的卡仕达酱覆盖在整个蛋糕体上,然后运用脱模刀在蛋糕顶部的卡仕达酱刮上纹路

– chill in fridge till set before slicing
冷藏至凝固再切片享用

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(8) Comments

  • Jess@Bakeriicous (October 9, 2015)

    Victoria, I baked Aunty Yochana\’s butter cake before, that was when I just starting on baking, so long ago lol. Your custard cream cake indeed looks so luscious, must bookmark!

  • Ng Glenn (October 9, 2015)

    哇,好吃!

  • Sue (October 10, 2015)

    这个食谱我很喜欢,可以想象的美味。。。流口水ing !

  • Daisy Tang (October 10, 2015)

    超棒的蛋糕,好喜欢那层巧克力卡仕达酱,看起来就好想尝几口。^^

  • asianmist (October 10, 2015)

    Very yummylicious

  • jalapenocheeseJC (October 11, 2015)

    Hello, what\’s Caska powder? Is there a substitute for it?

  • 婉婉午茶 (October 13, 2015)

    Victoria,这蛋糕看起来真的好美味!!drooling …

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