原本订好了四月去日本滑雪⛷️，但是疫情蔓延导致必须取消所有旅程。想念日本🇯🇵的蛋糕🍰和甜品了。
今天做了LeTao 的招牌双层芝士蛋糕。食谱是官方在日本电视台发布的，有兴趣可以试试。虽然看起来步骤很长，但是食谱还是挺简单的，只是操作要花点时间。一款富有层次，口感绵软细腻，美味可口的蛋糕。吃着就是💯%开心。大爱❤️💕
配方是12cm 的量（我用14cm）
A）海绵蛋糕体：
雞蛋 2 Egg
砂糖 70g Sugar （我用60g）
低筋麵粉 60g Cake Flour
B）芝士蛋糕：
奶油芝士 140g Cream Cheese
砂糖 50g Sugar
低筋麵粉 4g Cake Flour
鮮奶油 30g Whipping Cream
雞蛋 1 Egg
C）芝士慕斯
砂糖 30g Sugar
水 25g Water
蛋黃 1 Egg Yolk
魚膠粉 3g Gelatine Powder
馬斯卡彭芝士 60g Mascarpone Cheese
鮮奶油140g Whipping Cream
**所有冷凍食材放室溫备用
做海绵蛋糕：
1 ）鸡蛋和砂糖，隔水（40-50C）搅拌到糖融化。 之後打發至比原本大四倍體積,蛋糊落下交時擁有清晰紋路且不會立即消失,最後以慢速稍為打勻
2） 加入已過篩低筋麵粉,輕輕拌勻後倒入铺好纸的模具
3）以170°C上下火烤25分鐘後出炉放涼
4）切出1cm厚的海綿蛋糕放進模具作蛋糕最底部分
5）剩下的海綿蛋糕用保鲜纸包好冷冻備用
做芝士蛋糕：
1）把奶油芝士和砂糖混合後打至顺滑
2）加入雞蛋,鲜奶油（不要打发）及麵粉,輕輕攪拌至順滑
3）蛋糕糊過篩確保沒有顆粒後倒入模具
4）以上下火150°C烤20分鐘後出炉放涼
5）放進冰箱冷藏雪凍
芝士慕斯：
1）将鱼胶粉用一大匙水泡软。
混合砂糖,水及蛋黃,一邊用熱水座熱一邊攪拌至濃稠狀60 °C
2）離火後加入已泡軟的魚膠粉及馬斯卡彭芝士攪拌均勻
3）打發鲜奶油至8成後與先前的蛋漿混合
4）蛋糕糊過篩後倒進模具內，剩下30g（放室温）作之後塗抹用
5）放冰箱冷藏至少四小时
6）把刚才冷冻的海綿蛋糕放在食物搅拌机磨碎
7）蛋糕脫模後,在外層塗抹一層慕斯,輕輕黏上蛋糕碎。 冷冻半小时后享用
注：
我用Philadelphia Caramel Cream Cheese 所以做cheesecake的蛋糕体就没有再加糖了
Method
Sponge Cake Layer
1. Preheat 170°C (340°F)
2. Whip eggs and sugar together on double boiler (40-50C)until it is thick and pale
3. Sift in cake flour and fold it into the egg mixture gradually
4. Pour it into a lined cake pan bake for 25min
5. Let it cool and cut 1 cm thick layer of cake from the middle and reserve the rest. Wrap the rest with glad wrap and freeze till ready to use.
6. Place the slice of cake into a parchment lined cake pan.
Baked Cheesecake Layer
1. Preheat 150°C (300°F)
2. Beat cream cheese and sugar till soft
3. Add egg and beat it until all incorporate. Add in cream and flour. Whisk till smooth
4.Pass batter through a sieve to remove lumps and air bubbles
5.Pour it over the sponge cake slice and bake for 20 min
6.Let it cool to room temperature and refrigerate till cool
Mascarpone Mousse Layer
1. Combine gelatin with water, stir, set aside to bloom
2. Whip egg yolk and sugar to pale and thick
3. Heat egg mixture in a double boiler and whisk constantly until sugar is dissolved (until the mixture reaches 60°C)
4. Add in the gelatin mixture and stir until melted
5. Remove from heat and mix in mascarpone cheese
6. Pass it through a sieve to remove lumps
7. Whip cream to soft peaks
8. Fold cream into cheese mixture and pour it over the baked cheesecake, reserve 30g of mousse batter in another bowl
9. Cover both and refrigerate overnight
Assemble
1. Trim caramelization off the left over sponge cake and crumble it to make coating crumbs
2. Unmold the cake and heat the reserve mouse batter in the microwave for 5 seconds on low
3. Spread the mousse on the sides of the cake and press on the cake crumbs
4. Add cake crumbs on top and refrigerate until serve
