bailey’s lapis legit ~ highly recommended 百利酒千层蛋糕 ～强推

ingredients (6 inch square pan, grease & line bottom of pan only)

400g unsalted butter
35g sweetened condense milk
460g egg yolk c. 26 large egg yolk
2 tbsp bailey’s chocolate luxe (original bailey’s is ok)
270g sugar
45g cake flour
35g milk powder

2 tsp lapis spice powder

4 tsp chocolate emulco
1 tbsp dark cocoa powder, sifted

melted butter, as appropriate

食材（6寸方形模、底部抹油铺上烘焙纸）

无盐黄油 400克
炼奶 35克
蛋黄 460克，约 26颗大蛋黄
巧克力百利酒 2大匙（原口味儿百利酒也 ok)
糖 270克
蛋糕粉 45克
奶粉 35克

千层糕香料 2小匙

浓缩巧克力精 4小匙
黑可可粉 1大匙，过筛

溶化黄油、适量

Directions/做法

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

– sift flour and milk powder together. set aside
蛋糕粉和奶粉混合，过筛、待用

–  beat butter, condense milk and sugar till creamy
黄油、炼奶和白糖混合，搅拌至奶白色

– whisk egg yolk & bailey’s together till pale & ribbon stage
蛋黄和百利酒混合，打发至发白、细腻，捞起蛋糊时留下痕迹

– add in sifted flour into beaten egg yolk and blend well
粉类食材加入打发了的蛋黄、拌匀

– add butter mixture into above flour mixture in 3 additions and mix till well combined
黄油糊分三次加入以上面糊、拌匀

– divide batter into 2 equal portions. add chocolate emulco and dark cocoa powder into one portion, and lapis spice powder into another. mix well
面糊分割至二等份。一份拌入浓缩巧克力精和过筛的黑可可粉、另一份拌入千层糕香料。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 i.e. upper heat only (maintain temperature at 240 degrees C). pour a layer of chocolate batter into pan (c. 90g each layer). spread batter and place pan back into oven to bake for 5-6mins. after baking, remove pan, use a toothpick to prick any air bubbles, then press the layer down with a lapis presser. brush baked layer with a thin coat of melted butter before pouring on a layer of lapis spice batter to bake. repeat process by alternating batter till batter is used up. You should have a total of 12 layers. bake last layer with top & bottom heat at 180 degrees C for 12-15 mins (note: baking temperature is for reference only)
烤盘取出、将烤箱转换成烧烤模式～仅仅上火（温度维持 240摄氏度）。倒入一份巧克力面糊（每层约 90克）。将面糊铺平，送入烤箱烤 5-6分钟。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、倒上一层原面糊继续烤至上色。此步骤重复至到面糊用完为止。做出来的蛋糕共 12层。最后一层以上下火，180摄氏度烤 12-15分钟 （注：烤箱温度仅供参考）