IMG_0002 Ingredients (makes a 7 inch round cake)

A
180g cream cheese
72g whipping cream
64g butter
72g pandan coconut milk (see personal notes below)

B
40g pandan coconut milk
20g potato starch

C
120g egg white
slightly lesser than 1 tsp of lemon juice
70g sugar
8g potato starch

D
110g egg yolk
1 tsp homemade pandan paste
1 tsp vanilla paste

IMG_9999食材 (可做一个7寸圆形蛋糕)

A料
奶油奶酪 180克
淡奶油 72 克
班兰椰奶 72克(见温馨小贴士)
黄油 64克

B料
班兰椰奶 40克
土豆淀粉 20克

C料
蛋白 120克
柠檬汁稍微少于 1小勺
糖 70克
土豆淀粉 8克

D料
蛋黄 110克
自制班兰糊 1小匙
香草糊 1小匙

Directions/做法

IMG_9996– whisk all of D ingredients together and set aside
将所有 D食材打散、拌匀。待用

– place all A ingredients into a bowl over a pot of simmering water and stir till mixture is no longer lumpy. remove bowl from heat
A食材隔水以小火加热,搅拌至顺滑无颗粒、离火

– mix B ingredients together and stir gently into the above
B食材混合均匀后加入以上奶酪糊中搅拌均匀

– add D into cream cheese mixture in few additions, blending well after each addition
D食材依次加入奶酪糊中搅拌均匀

– sift the above mixture twice and cover with cling wrap. allow to cool slightly
完成的蛋黄乳酪糊过筛两次,盖保鲜膜晾凉备用

– preheat oven to 180 degrees and grease 7 inch round baking pan (both bottom and sides). line bottom with baking paper, and flour the sides of the pan (if you are using a removable base pan ~ which is not preferred, ensure you wrap the bottom of the pan with 2 layers of foil)
预热烤箱至180摄氏度度,7寸固底圆模底部垫油纸,四壁涂黄油筛上土豆淀粉粉备用(如使用活底,则需要包双层锡纸)

– add lemon juice into egg white and beat till frothy. add sugar and cornstarch in 3 additions to egg white and continue to beat till stiff slightly stiff and shiny peaks
C食材的蛋白加入柠檬汁打至鱼眼泡,分三次加入细砂糖和玉米淀粉混合、打至中性偏湿状

– fold egg meringue into cream cheese mixture in 3 additions
分三次将蛋白霜加入蛋黄乳酪糊中,切拌均匀

– fill another deep roasting pan with water to reach 3/4 levels of your baking pan. bake for 180 degrees C for 30 mins, and another 60-65 mins at 150 degrees C on second lowest rack of oven (baking time and temperature is for reference only)
烤箱倒数第二层置深盘,加水至模具3/4处,180度烤30分钟上色,转150度烤60 – 65分钟(烘焙时间和温度仅供参考)

– allow cake to cool slightly after removing from oven. then shake the pan slightly to release the cake from the sides. invert cake on a piece of baking paper, and revert back up immediately on serving plate * i waited for 5 mins before unmoulding
出炉晾凉,轻轻晃动模具使四周脱模,倒扣在一张油纸上,再扣到盘中 *出炉后,我等了5分钟才脱模

– to make neat cuts, chill cake for one hour before slicing. heat up a serrated knife over fire and slice through cake. ensure you wipe your knife clean before every cut, and then repeat by heating knife and slicing again
切蛋糕前先将蛋糕冷藏一小时。将波浪齿刀具在火上加热,每切一刀后,将刀具擦干净后,再次加热切下一刀。这样就能切出整齐的切面

Personal notes/温馨小贴士:

IMG_9997– i had some concentrated coconut milk left over from making kueh, so diluted it with water and blended pandan leaves with it (used 170ml diluted coconut milk + 55g pandan leaves)
做糕点剩下来的浓椰浆,用水开稀后加入班兰叶搅拌。约用了 170毫升椰浆水+55克班兰叶

– please refer to this post for embosser information
电烙印可参考此链接

original flavour is very yum as well… this cake taste really good after chilling
原口味儿滴也超好吃。。这款蛋糕冷藏后口感特佳

I am submitting this post to Little Thumbs Up~ October 2015 : Coconut organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious
little thumbs up

SHARE

(4) Comments

  • Esther (copycakekitchen) (October 23, 2015)

    Wow! This cake added coconut milk, pandan and cheese, must be delicious!!!!

  • May Law (October 23, 2015)

    亲啊, 加入椰奶的乳酪蛋糕很赞吧! 我这土乡之人还未曾尝试过, 改天也非得试试不可!

  • WanwanTea婉婉午茶 (October 23, 2015)

    好漂亮的颜色!真想尝尝,却满身懒虫子。。。怎么办呢?

  • Jess @ Bakericious (October 27, 2015)

    looks yummy!

Leave a Reply

Victoria Bakes – Baking into the Ether