IMG_9661once again been smitten by this cake in tokyo…
再一次于东京被你迷倒

ingredients

cake
130g eggs c. 2 large eggs
2 tsp bailey’s chocolate luxe (original bailey’s or vanilla extract is fine)
40g sugar
50ml milk
2 tbsp coconut oil
80g cake flour
20g cocoa powder (i will probably reduce to 10g in future so the layers are more distinctive)
1 tsp baking powder
1/2 tsp espresso powder

ganache
75g dark chocolate chips
70g whipping cream
5g butter

IMG_9660食材

蛋糕体
蛋液 130克,约两颗大鸡蛋
巧克力百利酒 2小匙(原口味儿百利酒或香草精都 ok)
糖 40克
牛奶 50毫升
椰子油 2大匙
蛋糕粉 80克
可可粉 20克(下次会减至 10克。如此,层次会更明显)
泡打粉 1小匙
浓缩咖啡粉1/2小匙

甘纳许/淋面浆
黑巧克力豆 75克
淡奶油 70克
黄油 5克

Directions/做法

– sift flour, cocoa powder, baking powder and espresso powder together
面粉、可可粉、泡打粉和浓缩咖啡粉过筛

– beat eggs slightly and blend in bailey’s. add in milk and coconut oil. mix well
蛋液略打散,拌入百利酒。拌匀后,加入牛奶和椰子油。拌匀

– add in sifted flours and beat till batter is no longer lumpy
加入过筛粉类食材,搅拌至无颗粒

IMG_9636 prepare a core with aluminium foil which is as wide as your pan (my pan is L 14 x W 9cm)
运用锡纸滚成一只和烤盘宽度一样长的中心条状

IMG_9638grease pan (especially corners) well and heat over low heat
scoop batter into pan
i used a 3cm ice cream scoop
烤盘均匀抹上油(尤其是烤盘四角)、以小火加热
面糊勺入烤盘
我用了直径 3厘米冰淇淋勺

IMG_9637swirl pan (need to be fast with this action) to ensure batter covers the entire pan and allow to cook (over low heat) till bubbles appear and surface look like it’s beginning to dry ~ not too dry as it will make rolling difficult
(takes me about 1.5 mins per layer to cook)
烤盘前后左右摇摆(动作要快)以让面糊均匀铺上
以小火煮至出现泡泡而顶部开始收干(可别太干~太干就不好卷了)
我每层面糊煮约 1.5分钟

IMG_9644lift the edge up carefully
小心将边缘提起

IMG_9640place aluminium core onto the batter
将锡纸棍儿摆到面糊上

IMG_9641roll up carefully
轻轻卷起

IMG_9645continue to roll the rolled cake forward and backward on the pan to cook the batter a little more, then remove to rest
repeat process till batter is used up
i made 13 layers in total
卷起后的蛋糕用手在烤盘上不停滚动以让面糊熟透
以上步骤重复直至面糊用完为止
我共做了 13层

IMG_9648allow cake to cool completely
蛋糕完全冷却

– mix all ganache ingredients together and heat over a pot of simmering water. stir till butter and chocolate chips have completely melted. cool ganache completely before using
甘纳许食材混合、隔热水搅拌直到黄油和巧克力豆融化。待完全冷却再用

– you can choose to pour ganache in a plate and roll the cake on it. you can also simply hold the cake by both ends using one hand, and spooning the ganache onto the it using the other hand
您可选择将甘纳许倒入盘子然后让蛋糕在甘纳许上滚动,裹上巧克力酱;或一手持着蛋糕两端、一手勺上甘纳许

– chill cake. slice to serve
蛋糕冷藏后切片享用

IMG_9656original baumkuchen recipe can be found here
原味儿年轮蛋糕食谱可参考这儿

 

 

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(3) Comments

  • Veronica Ng (December 28, 2015)

    I am smitten by this cake too. I can see that it is a laborious cake. Thanks for sharing Victoria.

  • Lee Linda (January 10, 2016)

    Victoria, I m new to baking and loves your recipes sharing. Like to ask if we are able to make this in advance and frozen to be eaten a week later?

    • Victoria Bakes (January 11, 2016)

      Hi Linda, i haven\’t tried freezing it but the fat and sugar content isn\’t too high, so i would not keep it for too long

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Victoria Bakes – Baking into the Ether