IMG_1035crisp on the outside, rich and nutty on the inside
外脆内香。。不得不试的好蛋糕!

ingredients ( 8 inch square pan, greased & lined)

240g butter
60g cream cheese
180g sugar
155g egg yolk c. 8 large egg yolk
165g egg (slightly more than 2.5 large eggs)
1 tsp organic hazelnut extract (substitute with vanilla extract)
1 tbsp bailey’s chocolate luxe
1 tbsp full cream milk
240g cake flour, sifted
2.5 tsp baking powder
50g ground hazelnut
15 ferrero rocher, freeze for at least 1 hour

collon biscuits, as appropriate (optional)

IMG_1033食材(8寸方形烤馍,抹油、铺上烘焙纸)

黄油 240克
奶油奶酪 60克
糖 180克
蛋黄 155克,约 8颗大蛋黄
鸡蛋 165克,约 2.5颗大鸡蛋
有机榛子香精 1小匙(以香草精替代)
巧克力百利酒 1大匙
全脂奶 1大匙
蛋糕粉 240克,过筛
泡打粉 2.5小匙
榛子粉 50克
金莎巧克力 15颗,事先冷冻 1小时

可珑饼干 适量(可免)

Directions/做法

IMG_1020whisk egg yolk, eggs, hazelnut extract, milk and bailey’s together
set aside
蛋黄、蛋液、榛子香精、牛奶和百利酒搅拌均匀
待用

IMG_1021chop frozen ferrero rocher into chunks
place chunks into a plastic bag and freeze once again
冷冻的金莎巧克力切成大快儿,放入塑料袋再次冷冻

IMG_1022cream butter, cream cheese and sugar till lightly and fluffy
scrap bowl down
黄油、奶油奶酪和糖打发至蓬松状
刮盆

IMG_1023add egg mixture into the above in 3 additions
incorporate well before adding in next addition
(don’t worry if mixture looks curdled)
蛋液分三次倒入黄油糊
每加入一份,拌匀后再倒入另一份
(入拌匀后的黄油糊看似“豆花”状,无需担心)

IMG_1024add in sifted flour, baking powder and ground hazelnut in 3 additions
stir with low speed, mixing well after each addition
your batter should be smooth and silky after the last addition
if not, stir it with high speed for not more than 2 mins, then low speed once again to remove air bubbles
过筛面粉、泡打粉和榛子粉分 3次加入蛋糊
以低速搅拌,每加入一份拌匀后再加入另一份干性食材
拌入最后一份面粉后,蛋糊会顺滑
如还看似有颗粒,转高速将其搅拌不超过 2分钟、后转慢速搅拌去除打起泡

IMG_1025IMG_1026fold in chopped ferrero rocher
final batter is very sticky
将切碎的金莎巧克力拌入
做好的面糊比较沾手

IMG_1028if using collon biscuits, spread a thin layer of batter into pan
如用可珑饼干,在模具中铺上一层面糊

IMG_1029line collon biscuits
码上可珑饼

IMG_1028spread another layer of batter
再铺上一层面糊

IMG_1030line collon biscuits
再马上可珑并

IMG_1031spread remaining batter into pan
tap pan on tabletop a couple of times
bake in centre rack of preheated oven of 175 degrees C for 60-65 mins
(i baked mine for 64 mins ~ top and bottom of cake will be very brown)
将剩余的面糊铺上
烤盘在案板轻拍几下
送入预热至 175摄氏度中层烤箱烤 60-65分钟
(我烤了 64分钟~ 蛋糕顶部和底部都超上色)

IMG_1032revert cake to cool completely before slicing
蛋糕倒扣待完全冷却后再切片

IMG_1036

logoTo welcome the Year of the Red Fire Monkey, 10 cooking bloggers have come together to bring you the chance to *win a $500 ang pow!
(terms and conditions apply)
为迎接即将到来的火猴年, 十位出类拔萃的烹饪博客再次聚集送您价值 500元的大红包哈!*
(参与者必须遵守抽奖条规)

To enter, please complete the Rafflecopter below
参与抽奖活动,请点击以下链接填写信息

a Rafflecopter giveaway

This giveaway is brought to you by
红包大派送是由以下博客精心为您筹备哒

Alvin from Chef and Sommelier
Ann from Anncoo Journal
Charlynn from My Baking Cottage
Karen from Luvswesavory
Sharon from Delishar
Victoria from Victoria Bakes
Weilee from Wei Lee’s Passion

*One Prize of SGD500 will be sent to one winner via Paypal (or bank transfer within SG)
An email will be sent to the winner to notify him/her of the win
Should the Organiser (Diana) not receive a reply within 48 hours, another winner will be selected
This contest is opened to overseas participants
一份总值 500新元的奖金将通过贝宝赠送给大赢家
(新加坡境内网友可选择银行转账方式收款)
我们将通过邮件通知得奖者 如在接收得奖邮件的48小时内不及时与主办者 (Diana)联系,
主办者将另选大赢家
海外朋友也可参与

IMG_1034

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(5) Comments

  • WanwanTea婉婉午茶 (February 1, 2016)

    让人垂涎*三百*尺啊!!

  • Chloe (February 23, 2016)

    Hi Victoria. Just wondering what is collon biscuits. This looks too good to bypass. Thanks again. Chloe

  • Chloe (February 26, 2016)

    Hi Victoria. U are right. This cake is awesome! Rich and nutty and the sweetness is just right. Will certainly do this again with collon biscuits – just to taste the difference. As it is it\’s already very delish. Thanks for sharing. Chloe.

    • Victoria Bakes (February 26, 2016)

      Hey Chloe, it\’s great to hear you like it.. yes, i love the nuttiness 🙂 no worries about the collon biscuits to be frank. i added it to \”beautify\” it but it did not turn out the way i wanted it to be, so seriously, don\’t worry about adding 🙂

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