This recipe is from Le livre des fours secs et moelleux de Pierre Hermé. I'm not sure if this cake Aztec is really that French-like, but so far it is the easiest recipe for me to have a decorated dessert. (It's easy of course, in comparison with macaron!) I like the way of the way of the modern, French decoration, which I think is a bit influenced by oriental minimalism. The desserts are decorated, but not in a too dramatic, rococo way. | 這份食譜是出自于Pierre Hermé寫給你的法式點心書。我其實不太確定這個阿茲特克蛋糕是不是真的很法式,但是目前這是對我來說最簡單的裝飾蛋糕了(當然,相較於馬卡龍,這真的非常簡單!)我喜歡法式甜點裝飾的現代感,我想大概是有受到東方那種極簡主義的感覺。儘管的確是有裝飾,但是不會太誇張,那種洛可可之類的。 |
In terms of recipe, I changed it a bit to use the ingredient at home. In the original recipe, there are golden raisin, and the orange peels are boiled with wine vinegar. I reduced the amount of the butter from 75g to 70g. I replaced the boiling part with hot water for convenience. Originally, the cake is baked with 11.5cmx4.5cm mold, but I don't have it. I use a 20cmx8cm one, so my cake looks shorter. Ingredients: *decoration: slices of orange 30g of granulated sugar 30ml of boil water 1 tea spoon gelatin powder 1 tea spoon cold water *cake All purpose flour 60g cocoa powder 15g baking powder 2g unsalted butter 70g granulated sugar 75g egg 75g bitter sweet chocolate 20g~25g raisin (30g) and sweetened orange peel (40g) rum 20ml [extra] sugar 20g, hot water 20ml Preparation: *decoration Melt the granulated sugar with hot water, and soak the orange slices in the water for a night. *cake 1. Chop the chocolate and soak raisin and sweetened orange peels in rum. 2. Whip the butter into a creamy condition, and add sugar. Mix the butter and sugar till they are fully combined. 3. Slowly pour the whipped egg into the butter-sugar mixture. Continue to mix it till they are creamy again. 4. Silt the flour, cocoa powder and baking powder, and add into the butter-sugar-egg mixture. 5. Slowly mix the bowl till you can't see any particles. 6. Now the dough is ready. Add the chopped chocolate and rum raisin&orange peel into the dough. Save the rest of the rum. 7. Preheat the oven to 160C. 8. Pour the cake dough in the mold with baking sheet. Add a creamy butter line at the middle of the cake to have a better cake shape. 9. Bake the cake in 160C for about 30 minutes. 10. [for decoration] While baking, take out the orange slices from the water, and dry them with kitchen tissues. 11. [for decoration] Soak a tea spoon of gelatin powder with a tea spoon of cold-sugar-water. I use the sugar water from the soaked orange slices. 12. Mix the extra sugar with hot water, and add the rest of the rum in it. It's the rum-sugar-water for the cake body. 13. When the cake is ready, take out the cake immediately, and brush the cake body with rum-sugar-water. Must brush it when the cake is still very hot. 14. Cool the cake for a bit. Now time for decoration. Garnish the top of the cake with slices of oranges, and brush the top with a bit gelatin liquid. | 食譜方面,我有改配方以便使用家裡就有的材料。在原本的食譜中,使用了黃金葡萄乾,糖漬橘皮是用紅酒醋去煮的。我減掉了奶油的分量,從75克變成70克。我把煮沸的部分直接用熱水代替以求方便。原本蛋糕是用11.5公分x4.5公分的模型來考的,但是我沒有,所以我用20公分x8公分的,蛋糕看起來就比較矮了。 材料: *裝飾: 柳橙片 特級砂糖30克 沸水30毫升 吉利丁粉1茶匙 冷水1茶匙 *蛋糕 低筋麵粉60克 可可粉15克 泡打粉2克 無鹽奶油70克 特級砂糖75克 全蛋75克 苦甜巧克力20克~25克 葡萄乾30克、糖漬橘皮40克 蘭姆酒20毫升 [份量外]砂糖20克、沸水20毫升 步驟: *裝飾: 將糖溶於沸水中,把柳橙片泡入糖水一晚。 *蛋糕: 1. 把巧克力切碎,把葡萄乾跟糖漬橘皮泡入蘭姆酒中。 2. 將奶油打至乳霜狀,加入砂糖。繼續攪拌至兩者完全混合。 3. 慢慢將打好的蛋加入奶油糖,繼續攪拌至乳霜狀。 4. 將麵粉、可可粉及泡打粉過篩後加入剛才的乳霜混合。 5. 慢慢攪拌麵團至看不到粉類顆粒為止。 6. 現在麵團已經完成了。加入巧克力碎片跟醃漬過萊姆酒的葡萄乾跟橘皮,繼續攪拌混合。剛才醃漬用剩的蘭姆酒留下來備用。 7. 預熱烤箱至160度C。 8. 將蛋糕麵團倒入已經鋪好烘培紙的模型中。在蛋糕中央加入細細的乳霜奶油線,能讓形狀更漂亮。 9. 蛋糕烤160度C,30分鐘。 10. [裝飾用] 在烘培的時候,把昨晚醃漬的柳橙片從水中拿出,用廚房餐巾紙吸乾水分。 11. [裝飾用] 一茶匙的吉利丁粉跟一茶匙的冷糖水泡開。冷水的部分我使用昨晚醃漬柳橙的糖水。 12. 用份量外的糖跟水混合成溫熱的糖水,再加入剩下的蘭姆酒,這是要拿來刷蛋糕體的。 13. 當蛋糕烤好時,馬上取出脫模,刷上溫熱的酒糖液。一定要趁蛋糕非常熱的時候刷上。 14. 蛋糕冷卻一下後,就可以來裝飾了。蛋糕頂端放上切好的橙片,然後再用少許的吉利丁液體刷在頂端。 |