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
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
– 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:
– 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
Wow! This cake added coconut milk, pandan and cheese, must be delicious!!!!
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!
好漂亮的颜色!真想尝尝,却满身懒虫子。。。怎么办呢?
looks yummy!
I want to clarify…just 8 grams of potato starch?
There’s two portions of potato starch indicated in the recipe