recipe adapted with modifications from/食谱(经调整)取自于: @Kokken

ingredients (7 inch square pan with removable bottom ~ line & grease bottom of pan)

A
375g butter
180g sweetened condense milk

B
300g eggs (c. 5 eggs)
240g egg yolk (c. 12 egg yolk)
2 tsp vanilla paste
140g caster sugar

C
cake flour 130g
3g baking powder
20g horlicks

1tbsp cocoa powder, sifted

25g homemade mocha paste (mix 15g 2-in-1 coffee powder + 5g hot chocolate + 5ml hot water)

50g melted butter (for brushing cake)

食材(7寸方形活动底烤盘~底部抹油、铺上烘焙纸)

IMG_9078A
黄油 375克
炼奶 180克

B
鸡蛋 300克(约 5颗鸡蛋)
蛋黄 240克 (约 12颗蛋黄)
香草糊 2小匙
绵白糖 140克

C
蛋糕粉 130克
泡打粉 3克
好力克 20克

可可粉 1大匙,过筛

自制摩卡酱 25克(二合一咖啡粉 15克+热巧克力饮料粉 5克融入于 5毫升热水)

融化黄油 50克(刷蛋糕用途)

Directions/做法

IMG_9075– preheat oven with top, bottom heat to 240 degrees
烤箱以上下火预热至 240摄氏度

– mix and beat A ingredients till light & fluffy
A 食材混合,搅拌至蓬松状

– whisk B together till pale & ribbon stage
B食材混合,打发至发白、细腻,捞起面糊时留下痕迹

– sift C together
C 食材混合,过筛

– add A into B in 3 additions and beat with high speed till well combined
A 分三次加入打发的 B,以高速拌匀

– fold C into the above
将 C翻拌入蛋糊

– divide batter into 2 equal portions. add sifted cocoa powder into one portion, and mocha paste into another. mix well
面糊分割至二等份。一份拌入可可粉、另一份拌入摩卡酱。拌匀

– place pan into centre rack of oven and preheat for 2 mins
烤盘摆入烤箱中层、预热两分钟

– remove pan and turn oven to grill mode (still at 240 degrees C). pour a layer of mocha batter into pan (c. 70g each layer). spread batter and place pan back into oven to bake. after baking each layer, remove pan, use a toothpick to prick any air bubbles, then press each layer down with a lapis presser. brush baked layer with a thin coat of melted butter before pouring on another layer of batter to bake. repeat process by alternating batter (3 layer of mocha, then 3 layer of cocoa batter) till batter is used up. bake last layer with top & bottom heat at 180 degrees C for 15-18 mins
烤盘取出、将烤箱转换成烧烤模式(温度维持 240摄氏度)。倒入一份摩卡面糊(每层约 70克)。将面糊铺平,送入烤箱。上色后,取出、运用竹签刺破气泡并用千层糕压模将蛋糕轻轻压下。刷上一层溶化黄油、再倒上另一层面糊继续烤至上色。此步骤重复(3层摩卡面糊、3层可可面糊~以此类推)至面糊用完为止。最后一层以上下火,180摄氏度烤 15-18分钟

Personal notes/温馨小贴士:

– you may start off with baking each layer at 3 min, but as you reach the top, each layer may take only 1.5mins
最初一层烘焙时间约 3分钟。层次越高,烘焙时间也逐渐缩短~约 1.5分钟

– horlicks can be replaced with milk powder. if you do not have hot chocolate, use ovaltine or milo
好力克可用奶粉替代。如家中没有热可可饮料粉,可用阿华田或美禄饮料粉

– for more distinctive layer, replace cocoa powder with dark cocoa powder
如想层次分明,可用黑可可粉替代可可粉

IMG_9077

SHARE

(5) Comments

  • touchedhandmade (November 7, 2015)

    omg! I missed this cake so much! Tried to get one in australia before… it was so dry and tasteless.
    Thank you for sharing your recipe

  • May Law (November 7, 2015)

    哇哇。。亲亲的千层蛋糕美到爆镜了,只有羡慕再羡慕了!
    左看右看, 很想懒着不走了, 嘻嘻。。。

  • WanwanTea婉婉午茶 (November 10, 2015)

    真的好羡慕!! 非一般的美!!!

  • Linda (January 26, 2016)

    Hai sis,may i replace out horlics? Or can i subtitute it with other ingredient? I dont know whats \’horlics\’ indonesian name.pls help me ..tq

Leave a Reply

Victoria Bakes – Baking into the Ether