ingredients (grease & line three 7 inch square pan)
480g egg yolk c. 24 large egg yolk
300g butter
215g caster sugar
90g cake flour
30g potato starch (corn starch OK)
2 tbsp milk powder
1 tbsp vanilla paste
pinch of salt
20g cocoa powder, sifted
35ml hot water (please adjust accordingly)
1 tbsp bailey’s chocolate luxe
1 1/2 tbsp homemade pandan paste (please reduce accordingly if using store bought)
nutella for spreading (or strawberry jam)
食材（三个 7寸方形烤盘、抹油、铺上烘焙纸）
蛋黄液 480克，约 24颗大蛋黄
黄油 300克
绵白糖 215克
蛋糕粉 90克
片粟粉／土豆淀粉 30克（粟粉 OK）
奶粉 2大匙
香草糊 1大匙
盐 1小撮
可可粉 20克、过筛
热水 35毫升（适当做调整）
巧克力百利酒 1大匙
自制班兰糊 1 1/2大匙（如用商店购的班兰糊，需减量）
巧克力榛果酱，适量（草莓果酱 OK）
Directions/做法
whisk egg yolk briefly then add in vanilla paste
blend well and set aside
蛋黄略打散后加入香草糊
拌匀、待用
mix cocoa powder with hot water to form a paste
allow it to cool
可可粉加入热水混合成糊
待凉
once cooled, stir in bailey’s chocolate luxe
set aside
待凉后拌入巧克力百利酒
拌匀、待用
beat butter till creamy and set aside
黄油打发至奶油状态
whisk egg yolk with sugar till light, fluffy and ribbon stage
蛋黄和糖打发至蓬松、捞起打蛋头时留下痕迹
sift in cake flour, potato starch and milk powder
fold well with spatula till batter is no longer lumpy
筛入蛋糕粉、片粟粉和奶粉
用橡皮刮刀翻拌至面糊无颗粒
add creamed butter in 3 additions, and fold till well incorporated
打发黄油分三次拌入面糊。拌匀即可
divide batter into three equal portions ~
add cocoa paste into one portion, pandan paste into the other, keeping one portion original flavour
pour batter into prepared pan
smoothen surface and tap pan lightly on tabletop
面糊分三等份～
一份拌入可可糊、一份拌入班兰糊、一份保留原味
面糊倒入烤盘
表面刮平、烤盘在案板轻拍数下
bake in centre rack of 180 degrees preheated oven for 20-25 mins
(i baked for 21 mins)
送入预热至 180摄氏度中层烤箱烤 20-25分钟
（我烤了 21 分钟）
once out of oven, cool on wire rack
出炉后倒扣在冷却架子待完全冷却再组合
place chocolate sponge as base layer and spread nutella on it
巧克力蛋糕体垫底～抹上巧克力榛果酱
top with pandan layer, and spread on nutella
叠上班兰蛋糕、抹上巧克力榛果酱
top off with yellow layer
盖上原味蛋糕
cling wrap cake tightly and chill it overnight before slicing
蛋糕包上保鲜膜、隔夜冷藏定形后即可切片
