IMG_1145i’m so in love with finger biscuits.. they just make a simple cake look so lovely
check out my steam chocolate pearl lapis, steam pandan kaya pearl lapis or polka dot chocolate bailey’s hot cross cake for more ideas on using finger biscuits
我真的很喜欢手指饼干这小家伙。。把简简单单的蛋糕瞬间美化
我家其它珍珠系列也值得一试哈。。
蒸巧克力珍珠千层蛋糕蒸班兰咖椰珍珠千层蛋糕、或巧克力珍珠百利酒戚风拜拜蛋糕

ingredients (7 inch square pan, lined)

227g butter
175g coconut sugar (light brown sugar OK)
240g egg (c. 4 large eggs)
1/2 tbsp vanilla extract
1 tbsp bailey’s chocolate luxe (bailey’s OK or substitute with vanilla extract)
120ml full cream milk
1 tbsp vinegar
200g cake flour
40g cocoa powder
1/2 tsp baking powder
2 tsp espresso
pinch of salt
120g ground hazelnut

finger biscuits, optional

IMG_1147食材(7寸方形烤盘、铺上烘焙纸)

黄油 227克
椰子花糖 175克(黄糖 OK)
蛋液 240克(约 4颗大鸡蛋)
香草精 1/2大匙
巧克力百利酒 1大匙(原味百利酒 OK或以香草精替代)
全脂奶 120毫升
白醋 1大匙
蛋糕粉 200克
可可粉 40克
泡打粉 1/2小匙
浓缩咖啡粉 2小匙
盐 一小撮
榛子粉 120克

手指饼干,可免

Directions/做法

IMG_1119whisk eggs with bailey’s and vanilla extract
set aside
蛋液百利酒盒香草精混合、拌匀
待用

IMG_1121 IMG_1122pour vinegar into milk
set aside for at least 5 mins
牛奶中加入醋、静置自少 5分钟

IMG_1123sift flour, baking powder, cocoa powder and espresso together
set aside
面粉、可可粉、泡打粉和咖啡粉过筛、待用

IMG_1124beat butter and sugar till light and fluffy
黄油和糖搅拌至蓬松状态

IMG_1125add in egg mixture in 3 additions
blend well before pouring in next addition
蛋液分三次加入
每加入一份拌匀后再加入下一份

IMG_1126add in one third portion of flour mixture and half portion of milk
mix well over low speed
加入三分之一粉类食材和半份牛奶
以低速拌匀

IMG_1127add in remaining half portion of flour mixture and remaining milk
mix well once again
加入剩余的牛奶和半份粉类食材
再次拌匀

IMG_1128pour in remaining flour, blend well till batter is silky
倒入剩余的面粉、拌匀至面糊无颗粒

IMG_1129finally, stir in ground hazelnut, mix well
最后加入榛子粉。拌匀

IMG_1130spread one portion of batter into pan and line finger biscuits
(just scoop and spread all batter into pan if omitting finger biscuits)
将一份面糊勺入烤盘、铺平。码上手指饼干
(如果不用手指饼干可直接将所有面糊倒入)

IMG_1131spread a thin layer of batter on top of finger biscuits and line finger biscuits once again
手指饼干覆盖一层面糊,再次码上一层手指饼干

IMG_1132repeat process once more
以上步骤重复多一次

IMG_1133spread remaining batter on top of finger biscuits
tap pan on tabletop a few times and level surface of batter
将剩余的面糊扑到手指饼干上方
烤盘在案板轻拍数下、表面挂瓶

IMG_1134bake in centre rack of preheated oven of 180 degrees C for 35 mins,
then turn to lower heat and bake for another 35 mins
(or till an inserted skewer comes out clean)
once baked, invert cake, remove mould and peel off baking paper to cool immediately
送入预热至 180摄氏度中层烤箱烤 35分钟
后转下火继续烤 35分钟
(或直到插入的竹签不待面糊)
一出烤箱,立马脱模、撕掉烘焙纸,蛋糕倒扣待凉

IMG_1148slice cake after it has cooled
冷却后即可切片享用

 

 

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(5) Comments

  • May Law (April 11, 2016)

    我也买了这个手指饼干, 想做很久。。。。

  • Linda (May 12, 2016)

    Hi Victoria,

    Tried baking this cake and it crack . After 35 mins I lowered to 150 C. for another 35 mins till skewer is dry. I\’m going to try again and lower temperature for the 1st 35 mins . You think this will work? Thank you

    • Victoria Bakes (May 13, 2016)

      Hello Linda, lowering the temperature may be an option. another thing you need to note is also to ensure your baking powder and other dry ingredients are well sifted. Do get an oven thermometer and check the temperature of your oven as well. hope this helps and i look forward to hearing your success very soon

  • MELINDA (July 21, 2016)

    Hi, victoria… i dont have hazelnut, can i just leave it, is it ok? thanks……

    • Victoria (July 21, 2016)

      Hi Melinda, I wouldn’t. It’s the combination of chocolate and hazelnut that makes this cake special and omitting the hazelnut takes away the desired texture.

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Victoria Bakes – Baking into the Ether