Actually it's just a chocolate swiss roll with cherries, but after I finished the cake and googled a bit, this combination could be called Black Forest Roulade! | 其實這只是巧克力瑞士卷包櫻桃啦,不過蛋糕完成後我上網搜了一下,還真的有黑森林櫻桃卷這一道甜點呢! |
Ingredient: 5 Egg Yolks 100g All purpose flour 30g Cocoa 130g Granulated Sugar 1/4 teaspoon of Baking Powder 1/4 teaspoon of Salt 65ml Milk 1/4 cup of Any Kind of Liquid Oil 1/4 teaspoon of Vanilla Extract 5 Egg Whites cream cheese frosting 50g cream cheese 5g unsalted butter 30g sugar powder 1 teaspoon of vanilla extract 1 tablespoon of rum Procedure: 1. Mix the yolks with sugar(30g), add milk and sifted powders, and then the oil 2. Whip the egg whites and sugar(add 30g at a time) and till it's close to meringues 3. Mix some meringues with the yolk mixture 4. Add the rest of the meringues into the yolk mixture and now you're ready to bake it 5. Bake the cake in a preheated oven, 170C for 15 mins. I use a 40x32cm model. 6. When the cake is cooled, you can spread the custard and cherries and roll it. Store the roll in the fridge for 2-3hrs till it's much solid. Rum Custard: 1. Mix one egg yolk with 20g sugar 2. Mix 50ml milk with 10g corn starch, 15g all purpose flour 3. Add the two mixtures together 4. Boil 200ml milk with 20g sugar 5. Pour the mixtures into boiled milk 6. Keep boiling the custard till it's sticky 7. Remove the custard from the stove, add 10g of unsalted butter and a teaspoon of rum, and that's it! | 材料: 蛋黃 5顆 低筋麵粉 100克 可可粉 30克 精製砂糖 130克 泡打粉 1/4茶匙 鹽 1/4茶匙 奶 65毫升 任何液體油 1/4杯 香草精 1/4茶匙 蛋白 5顆 奶油乳酪裝飾 奶油乳酪 50克 無鹽奶油 5克 糖粉 30克 香草精 一茶匙 蘭姆酒 一大匙 做法: 1. 將蛋黃跟30克糖混在一起,加入牛奶混勻,再加入過篩的粉類。慢慢攪拌均勻後再加入油混勻。 2. 將蛋白跟糖加在一起,一次加30克,打到乾性發泡的蛋白霜。 3. 將部分但白霜根蛋黃混合一起 4. 將剩下的但白霜慢慢加入變成麵糊,可以烤了 5. 放入已預熱170C的烤箱烤15分鐘,我使用的是40x32cm的模型。 6. 烤好蛋糕冷卻後,可以抹上卡士達醬,鋪上黑櫻桃。蛋糕放在冰箱冷藏2~3小時可以定型。 蘭姆卡士達: 1. 混合一顆蛋黃跟20克糖 2. 混合50毫升牛奶跟10克玉米粉,15克低筋麵粉 3. 將前兩項混合物混合 4. 將200毫升的牛奶跟20克糖混合煮沸 5. 將第三項混合物加入煮沸的牛奶攪拌 6.小火慢炖直到卡士達醬黏黏的 7. 將卡士達醬離開爐子,加入10克無鹽奶油跟一大匙蘭姆酒,就這樣! |