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摩卡蛋糕



成份:

發酵奶油  80公克
細砂糖  50公克
摩卡咖啡醬  40公克
蛋白  320公克
低筋麵粉  150公克
杏仁粉  70公克
泡打粉  2公克
杏仁粒  適量
內餡:
咖啡鮮奶油 適量
碎核桃  適量
裝飾:
咖啡鮮奶油 適量
焦糖胡桃  適量
巧克力片  3片
草莓  適量
藍莓  適量
白醋粒  適量
杏仁  適量

步驟:

1 將發酵奶油、細砂糖與摩卡咖啡醬用攪拌器打發,再加入160公克的蛋白混合均勻。
 
2 作法1中加入過篩後的低筋麵粉、杏仁粉、泡打粉攪拌均勻後,再加入杏仁粒拌勻備用。
 
3 將剩餘的160公克將蛋白用電動攪拌器打發至起泡,分兩次加入細砂糖,並用中速打至呈光澤狀乾性發泡即可。
 
4 從作法3中取1/3的蛋白量與作法2拌合後,再將剩餘的蛋白加入並用刮刀拌勻。
 
5 將作法4倒入6吋烤模後再放入烤箱,以上火190°C/下火150°C,烘烤25~30分鐘,取出放涼即為蛋糕體。
 
6 將蛋糕體橫切為三片,底層第一片蛋糕體抹上咖啡鮮奶油後撒上烤熟之碎核桃,再放上第二片蛋糕體,並重覆抹咖啡鮮奶油及撒碎核桃後,再放上第三片蛋糕體。
 
7 整個蛋糕體外表用咖啡鮮奶油均勻抹面並放上所有裝飾物即可。
 
【備 註】
在烘烤蛋糕體時,要時時注意烤箱溫度變化及時間,避免烘烤過久以致蛋糕體收縮且體積變小。


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