IMG_9856ingredients (8 inch square pan, lined)

125g butter
80g egg yolk c. 4 large egg yolk
90g sugar
75g nutella
115g cake flour, sifted twice
1 tbsp water
500ml full cream milk

160g egg white c. 4 large egg white
pinch of salt

40g hazelnuts, roughly chopped

IMG_9858食材(8寸方形烤盘、铺烘焙纸)

黄油 125克
蛋黄 80克 约 4颗大蛋黄
糖 90克
巧克力榛果酱 75克
蛋糕粉 115克,过筛两次
水 1大匙
全脂奶 500毫升

蛋白 160克 约 4颗大蛋白
盐 一小撮

榛果粒 40克、切大颗粒

Directions/做法

IMG_9859– melt butter in a saucepan over low heat and allow to cool
黄油以小火溶化、待凉

– beat egg yolk with sugar till pale and fluffy. i used speed 8 on kitchenaid mixer, and beat for 5 mins
蛋黄和糖混合、打至蓬松、发白。我用了厨师器速度 8,打发了 5分钟

– using medium speed (i used speed 6), and add in melted butter. incorporate for 30 seconds
厨师器转至中速(我用了速度 6),加入融化黄油。搅拌 30秒

– using the same speed, add in nutella. whisk well for another 30 seconds
以同样的速度将巧克力榛果酱拌入。搅拌 30秒

– stop mixer and scrap side of bowl, and add in sifted flour. mix using the slowest speed. once incorporated, add in 1 tbsp of water and mix well
停机、将容器边缘的蛋糊刮下。倒入过筛面粉,以慢速搅拌。之后,加入 1大匙水、再次拌匀

– add in milk, and start mixing with low speed (i used speed 2). then turn it up to medium speed (i used speed 4) and beat for about 3 mins (or till all ingredients are well mixed). set batter aside
倒入牛奶,先以慢速(我用速度 2)搅拌。之后转中速(我用速度 4)搅拌约 3分钟或直到所有食材混合均匀。待用

– add salt to egg white, then beat till stiff and shiny speed. i used speed 8 and beat for 1 min. then turn to the lowest speed and whisk for 1 mins (this helps to eliminate large bubbles)
蛋白中加入盐打至硬性状体。我用了速度 8打发了 1分钟。之后转慢速继续打 1分钟(如此可将蛋白中的大气泡去除)

– using the egg whisk (NOT SPATULA), mix egg white meringue into batter in 3 additions manually
使用打蛋器(不要用刮刀)手动将蛋白霜分三次翻拌入面糊

– spread chopped hazelnuts onto prepared pan, and pour in batter. level surface with spatula and bake in preheated oven of 150 degrees C, middle rack for 55-60 mins (i baked for 60 mins. will try at 55 mins next time since my second layer disappeared again)
在铺上烘焙纸的烤盘上撒上剁碎的榛果颗粒。倒入面糊,表面以刮刀刮平。送入预热至 150摄氏度烤箱,中层烤 55-60分钟(我这次烤了 60分钟。第二层又消失了。。下次试 55分钟)

– allow cake to cool in pan for 10 mins, then remove together with parchment paper. cool completely, then chill for at least 3 hours before slicing
蛋糕在烤盘内冷却 10分钟后,用烘焙纸助理将蛋糕从烤盘中取出,待完全冷却后冷藏自少 3小时在切片享用

– sprinkle finely crushed oreo biscuits onto top of cake, and sift on snow powder with stencils if desired
您可在蛋糕表面撒上磨碎的奥利奥饼干,然后以防潮糖粉和模具筛上图案

IMG_9857

i bought my hello kitty stencil here
凯蒂猫糖霜模具往这儿

IMG_9860

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(3) Comments

  • Rumbling Tummy (October 22, 2015)

    you baked this really well. The nuts didn\’t sink!

  • May Law (October 22, 2015)

    噢! 好特别的魔术蛋糕, 想必也是特别的香咯!

  • WanwanTea婉婉午茶 (October 23, 2015)

    榛果的重量也不会下沉?妳太厉害了!!

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