今天老公的姐姐招待我们到她家给母亲庆祝母亲节。一早就给我甜品的差遣，但是我想来想去不知道要做什么好。最后来一个法式蛋糕。之前一个印尼千层糕已经够累的，想不到啊。。还真的小看了这个区区几层的法式蛋糕。做到一半已经想放弃了，但是还是硬着头皮铺完它。食谱嘛。。原本是跟着dailydelicious一路走的，走着走着，太复杂的我就给它简化了。走了偏门路，还真的怕最后打开来的那一刻如果有一层不set不是要全功尽费。还好还好，层层都听话了，都凝结了。
最后，难题来了，取什么名好？我又不会法语，蛋糕因该不会是Pierre什么的亦或是Amour什么的。。就简化成 “Luv Raspberry Cake”一个用了很多时间和心思成就的蛋糕，希望家婆喜欢，也献给全天下的母亲：母亲节快乐！
Chocolate Joconde Biscuit
Ingredients:
(A)
20g Unsalted
butter
(B)
60g almond flour
30g icing sugar
120g egg (about 2
eggs)
(C)
100g egg white
(about 2.5 eggs)
60g caster sugar
(D)
40g cake flour
(sifted)
10g cocoa powder
(sifted)
Method:
Mix (B)together
until smooth, mix in the flour and set aside.
Meanwhile, melt
the butter, and set aside.
Beat the egg
whites and sugar until stiff peak form.
Fold 1/3 of the
meringue into the egg mixture, fold the warm melted butter into the mixture
then fold the rest of the meringue until fully combine.
Pour into 26x 26cm
cake pan, bake in preheated 180c oven for 12 -15 minutes. Leave to cool and
trim the cake to 20x20cm and line in a 20x20cm removal cake tin.
Sprinkle Chambord
syrup over the cake.
Simple Syrup
100g Water
100g Sugar
1/4tsp Corn syrup
Put
the water, corn syrup and sugar into small saucepan and bring to boil, until
all the sugar dissolved, take off the heat and let the syrup cool. (You only need 20g for Chambord syrup recipe)
Chambord
Syrup
20g
Simple syrup
20cc
Chambord Raspberry Liqueur
Raspberry Chocolate
Ganache
Ingredients:
1o0g Dark chocolate (50%) ,chopped
100g Whipping cream
10g Crème
de Framboise ( I used Chambord raspberry liqueur)
10 raspberry chopped
Method:
Boil the whipping
cream, then pour it into the chocolate bowl.
Stir until melt, then
add the liqueur and chopped raspberry.
Pour over chocolate
Joconde Biscuit layer. Leave to set slightly.
White Chocolate
Cream Bavarois
Ingredients:
100g Whipping cream
(1)
80g Egg yolks
120g Sugar
35g Kirsch ( I
used Mozart White Chocolate Cream liqueur)
5.4g Gelatin
300g Whipping cream
(2)
Make the Bavarois:
Add gelatin powder to
2 tbs water in a small container. Stand for a few minutes. Put the container in
a bowl of hot water to melt the gelatin.
In a small saucepan,
bring the whipping cream (1) to a boil. In the meantime, combine the yolks and
sugar together and whisk in a heavy‐bottomed saucepan.
Once the whipping
cream has reached a boil, continue whisking and slowly pour the whipping
cream into the yolk mixture.
Put the pan over low
heat, until thicken slightly and the mixture feel warm to touch (about 80°C)
Take the pan off the
heat put melted gelatin into the yolk mixture and stir to combine. Add the
cream liqueur, stir to combine. Let the mixture cool completely.
Using an electric
mixer, whisk whipping cream (2) just to soft peaks, then gently fold 1/3
of the cream into the custard mixture.
Gently fold back the
custard and cream mixture into the cream.
Pour into the pan over
chocolate ganache, refrigerate until firm.
Pistachio Joconde Biscuit
Ingredients:
(A)
20g Unsalted butter
(B)
60g almond flour
30g icing sugar
120g egg (about 2 eggs)
(C)
100g egg white (about 2.5 eggs)
60g caster sugar
(D )
50g cake flour (sift)
15g pistachio finely chopped
Method:
Mix (B)together until smooth, mix in the flour and chopped
pistachio, set aside.
Meanwhile, melt the butter, and set aside.
Beat the egg whites and sugar until stiff peak form.
Fold 1/3 of the meringue into the egg mixture, fold the warm
melted butter into the mixture then fold the rest of
the meringue until fully combine.
Pour into 26x 26cm cake pan, bake in preheated 180c oven for 12
-15 minutes. Leave to cool and trim the cake to 20x20cm.
Spread cake with Rhubarb and raspberry jam, with the jam side
facing down, place the cake onto the cream Bavarois.
Then, sprinkle the top side of pistachio joconde with Chambord syrup.
Raspberry Mousse :
16g Gelatine Powder
60g Hot Water
350g Whipping Cream
3 Tbsp Icing Sugar
200g Raspberry Puree (if
regrigerated, bring to room temperature)
Method
1) In a mixing bowl,
whip whipping cream with icing sugar to mousse state. Refrigerate to chill.
2) In a small bowl,
dissolve gelatine powder in hot water. When the gelatine powder is fully
dissolved, add to raspberry puree. Mix well.
3) Add the raspberry
mixture to whipped cream. Mix well till incorporated.
Pour over pistachio
Joconde.
Raspberry Jelly
Ingredients:
200g Raspberry puree
60g castor sugar
8g gelatin powder
1tbs water
Method:
Make raspberry jelly.
Add gelatin powder to 2 tbs water in a small container. Stand for a few
minutes. Put the container in a bowl of hot water to melt the gelatin.
Blend frozen raspberry
until fine. Sift and discard the seeds to make smooth raspberry puree.
Add puree and sugar in
a small saucepan and bring to boil. Add in melted gelatin. Let the jelly
cool to room temperature and pour over the top of the cake. Set in the fridge
overnight.
Recipe adapted from:
http://dailydelicious.blogspot.com.au/2012/11/inoubliable-amour-unforgettable-love-i.html
孟老师的美味蛋糕卷
Happy
Mother’s Day
这里分享一下如何做蛋糕垫纸。。。
把卡片纸剪成要用的尺寸， 然后用小型的Doily包着卡片纸就成了一个美丽的蛋糕垫了。