Semi-Naked Drip Cake with Fresh Fruits and Whipped Cream 鮮果忌廉半裸淋面蛋糕

In this post I’d like to share with you my way of creating tall whipped cream cakes. I will also show you how to cut multi-layered cake like a pro. I learned it the hard way as my first tall cake was a total failure! Back in December, 2017, I made a tall cake out of 4 chiffon cake layers for my uncle-in-law’s birthday. After we finished dinner at the restaurant, the server took out the cake for us. In came my cake that resembled the Leaning Tower of Pisa! My uncle asked if the unique slanting cake was my newest design. An even more embarrassing moment struck when we started to cut up the cake. The cake was cut into wedges and after the first few slices had been removed, it started to wobble due to its height and fluffiness. Midway it simply collapsed, playing dead laying flat on the cake board (poor cake!). The cake was surely tasty and no one complained about it being slanted and disassembled. It was only me who was frustrated and swore to perfect my skills (it is not hard to imagine what my family and friends were eating on their birthday after that…lol). After several trials I concluded that the best bet for tall cakes was Sponge Cake made with the Tang Mian Method. Compared to regular Sponge Cake which is a bit on the drier side, sponge cake made with tang mian method is sturdy enough for stacking but remains soft and moist at the same time.
這次EC將分享如何製作高身忌廉蛋糕,亦會分享切割多層蛋糕的方法,這是EC經過慘痛經歷後才學懂的。 2017年12月時EC為老公的姨丈首次試作高身蛋糕慶生, 在餐廳吃過晚飯後侍應便為我們端出蛋糕。天啊!放在枱上的竟是個像比薩斜塔般的蛋糕!姨丈還問這獨特的傾斜蛋糕是否EC的最新設計。開始切割蛋糕時,更尷尬的事發生了。切了幾件蛋糕出來後,蛋糕便開始因為過高和柔軟而搖搖欲墮,半途竟整個倒下陳屍橫躺在蛋糕底板上(可憐的蛋糕啊!)。蛋糕固然美味,也沒有人投訴蛋糕傾斜和倒塌,但是EC實在不能接受此等挫敗, 於是便立志誓必做到更好(大家能想像到之後EC的家人和朋友生日時是吃什麼蛋糕吧…哈哈)。試驗了幾次之後EC覺得燙麵法海綿蛋糕做出來的效果最好。普通海綿蛋糕口感偏乾,相比之下,燙麵法海綿蛋糕比較濕潤柔軟,同時支撐力亦十分好。

The tallest cake I’ve ever stacked so far is about 6”. Having learned a lesson from the above mentioned catastrophe, I always insert a bubble tea straw right in the middle of my tall cake for added stability. To keep the cake in good shape without tumbling down during cutting, DO NOT remove the straw right away then slice the cake into wedges like a pizza. So how do you slice that giant and squishy cake without a mess? With the straw still in its place, first, with a long knife, cut the left 1/3 of the cake and further divide that into 3 pieces. Do the same with the right 1/3. Last, divide the middle section into 4 pieces while removing the straw only til the very end. My written description is very bad. For a better diagram, please scroll down to the very end of the post. This case your cake will always stand tall and upright. I have never run into any problem after switching to this tried-and-true stacking and slicing technique.
目前EC做過最高的蛋糕大約高6寸,經過上述的慘痛災難後,EC每次均會在蛋糕中央加插一支珍珠奶茶飲管作支撐。為了預防蛋糕在切開中途時不慎倒塌,飲管不能在開首時移除然後像切薄餅般分配蛋糕。相反,飲管務必留守到最後。那該怎樣切割高身又鬆軟的蛋糕才不會發生不愉快事件呢?首先别理會飲管,用長刀落刀在蛋糕左邊的三分一再將其横分成三份,然後右邊的三分一也是如此分配。至於中央的部分則可再分成四件,飲管要留待最後一刻才能取出。EC的文字表達能力有限因此在文章末段加插了草圖作補充。只有如此切法才可確保蛋糕屹立不倒不會在中途散開。轉了這個經過反覆試驗的方法之後,鬆軟又高身的蛋糕製作和切割已經再也難不倒EC了!

It is hard to describe the stacking and frosting process of a semi-naked cake just in words. I’ve finally had a chance to take a video last week (and thank you hubby for condensing the lengthy and boring process into a 3-ish-minute video). It was a mango drip cake that I used as the picture and the drips were added only around the edges of the cake. Other fruits such as strawberries and blueberries (as shown in the video) would work too. Be sure to wipe dry the fruits very well or else they may weep. There are lots of ways to dress up a semi-naked whipped cream cake and I’ve included some pictures of my previous work at the end of the post. I have garnished it with fresh fruits with and without chocolate drips. I have also added fondant decorations on top. If that is the case, be sure the decorations are added after the cake is removed from the fridge right before serving as fondant would pick up moisture from the frosting over time and become very sticky.
單以文字描述半裸蛋糕的做法不是最好,上星期EC終於有機會拍影片了(在此感謝老公幫忙將既沉悶又長的過程濃縮成三分幾鐘的短片)。網誌照片是芒果半裸淋面蛋糕,EC只把淋面滴落在蛋糕邊緣並沒有注滿中央,但也可像影片般使用其他如士多啤梨和藍莓等生果,只是必須把生果抹乾水份避免出水。半裸蛋糕有不同裝飾方法,EC在文章末段附有幾款蛋糕舊作照片。只放鮮果也可,表面加滴落的朱古力淋面裝飾亦可,甚至可於表面放上翻糖裝飾。翻糖裝飾請盡量待食用前從雪櫃取出蛋糕後才放上,這樣可避免翻糖因長時間吸收霜飾的水份而變得黏手。


Semi-Naked Drip Cake with Fresh Fruits and Whipped Cream
鮮果忌廉半裸淋面蛋糕

makes a 6″ cake
6″蛋糕

Ingredients

For the Vanilla Sponge Cake Layers
80 g cake and pastry flour
1/8 tsp salt
55 g unsalted butter
60 g milk
5 large egg yolks + 1/2 large egg white
1/2 tsp vanilla bean paste or pure vanilla extract
4-1/2 large egg whites
1/4 tsp cream of tartar
60 g granulated sugar
Notes: the eggs I use each has a net weight of 50 – 55 g.

For the Filling and Garnishes
200 g non-dairy cream topping (I use Nutriwhip)
Fresh fruit slices, as needed

For the White Chocolate Ganache
70 g white chocolate
35 g whipping cream
15 g light corn syrup
Gel food coloring, as needed

材料

燙麵法雲尼拿海綿蛋糕
低筋麵粉 80克
鹽 1/8茶匙
無鹽牛油 55克
牛奶 60克
大蛋蛋黃 5個+大蛋蛋白 1/2個
雲尼拿醬或純雲尼拿香油 1/2茶匙
大蛋蛋白 4-1/2個
他他粉 1/4茶匙
細砂糖 60克
註:EC使用的大蛋每隻淨重50-55克

蛋糕夾餡及裝飾
植脂忌廉/甜忌廉(EC用Nutriwhip) 200克
新鮮生果片 適量

白朱古力醬淋面
白朱古力 70克
淡忌廉 35克
粟膠 15克
色膏(調色用) 適量

Directions 做法

To Make the Cake Layers 蛋糕
Combine and sift together the flour and salt in a mixing bowl. Set aside. Line bottom of cake pans with parchment paper rounds. Preheat oven to 325ºF/160ºC.
麵粉和鹽混合過篩置鋼盆中備用,烤模底部墊牛油紙,焗爐預熱至325ºF/160ºC。

Heat butter in a saucepan over low heat until it starts to bubble around the edges (but not boiling). Immediately pour into the flour mixture. Whisk to form a smooth paste (i.e. the tang mian or cooked dough). Stir in warm milk and vanilla in three batches until it becomes soft dough like. Whisk in egg yolks and half of an egg white one at a time, stirring well after each addition. Batter will be glossy, smooth and runny.
牛油放小鍋小火加熱至邊緣冒泡(不要煮滾)後立即撞入乾粉中,用蛋拂攪拌成順滑燙麵糊,分三次拌入暖牛奶和雲尼拿攪拌成軟麵糰,蛋黃和半隻蛋白逐顆加入攪拌(每次要完全拌匀才加另一顆),蛋黃糊應光滑無顆粒並呈流質。

In another clean mixing bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar (to stabilize the meringue) and continue to beat until foamy. Then slowly add sugar in batches and continue beating until soft peak forms. When you lift up the whisk, the meringue will stand up with a large curvy tip. Add one third of the meringue to the yolk batter and fold to lighten. Add remaining meringue in two batches. Fold gently and thoroughly with a spatula until homogeneous. Divide batter evenly among the cake pans and smooth top with a spatula. Tap pan against the tabletop several times to get rid of any large air bubbles.
把蛋白放在另一乾淨的鋼盆中,用電動打蛋器打至起粗泡,加入他他粉(可令蛋白霜更穩定)繼續打至泡泡變細密,分次加糖打至濕性發泡,拉起打蛋器時蛋白霜企身呈大彎勾,將三分一蛋白霜混入蛋黃糊中充份拌勻,餘下的蛋白霜分兩次加入用膠刮輕手以切拌方法混合至顔色均一,將麵糊平均分配倒入模具中,抹平表面後將模具往桌上輕敲幾下敲出大氣泡。

Bake for 35 to 40 minutes at 300ºF/150ºC or until a toothpick inserted in the center of cake comes out clean (adjust oven temperature and time according to your own oven). Cool completely on a wire rack before unmolding. Chill thoroughly before use.
以300ºF/150ºC焗35至40分鐘或至竹籤插入不沾麵糊 (請自行跟根據自家焗爐調整溫度和時間) ,取出後放鋼架完全放涼後脱模,放在雪櫃充分冷藏備用。

To Make the Ganache 淋面
Heat cream in the microwave to almost a boil. Place chocolate pieces in the hot cream and let sit for 2 minutes before stirring. Stir gently until the chocolate is melted and mixture is smooth and glossy. Stir in light corn syrup then color the ganache with gel food coloring as needed.
將淡忌廉用微波爐加熱至邊緣冒泡後取出,加入切碎朱古力靜置兩分鐘後攪拌至朱古力溶化,加入粟膠拌至順滑有光澤,如有需要可加入色膏調色。

To Assemble and Garnish 裝組
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes beforehand. With an electric mixer, beat non-dairy cream topping in the well-chilled bowl until it holds firm peaks.
鋼盆及打蛋器配件預先放冰箱10分鐘雪凍,用電動打蛋器把甜忌廉打至挺身。

Level then slice each chilled cake in half. Place a cake layer on the cake board. Spread on a thin layer of frosting then arrange fruit slices on top, avoiding the center as a straw will be inserted later. Place a dollop of frosting on top and spread evenly.
把巳雪凍的蛋糕切平並分半,把一片蛋糕放在底板上,以抹刀薄薄抹上霜飾後排放生果( 中央位置要留空以便插上飲管),平均抹上一層厚霜飾。

Top with the second cake layer, and repeat, topping with the third and fourth layers. Constantly check to make sure the cake is leveled.
蓋上第二層蛋糕然後重複步驟直至完成第三和第四層,中途留意保持蛋糕成水平線。

Frost the cake with a thin layer of frosting. Insert a bubble tea straw in the middle of the cake as a dowel then trim off any excess. Cover the hole with a dab of frosting then smooth top.
在蛋糕表面和旁邊薄薄抹上霜飾,把珍珠奶茶飲管插在中央後剪掉突出的部分,以少量霜飾覆蓋中央的孔洞後抹平。

Scrape off excess frosting by running a bench scraper around the sides of the cake while cleaning the scraper in between strokes. Fill in any gaps and continue smoothing until the sides are straight and some areas of the cake are showing through. Smooth top by swiping the overhanging edge into the middle of cake until smooth. Chill cake in the fridge for at least 20 minutes.
用刮板圍繞蛋糕刮除多餘的霜飾,每次需清潔刮板,若發現凹洞可塗抹霜飾填補,繼續用刮板圍繞蛋糕刮除霜飾直至平滑和蛋糕變得直身和露出少量蛋糕邊緣,用刮刀把蛋糕邊緣頂部突出的霜飾往中間抹平直至平滑,把蛋糕放回雪櫃冷藏最少20分鐘。

To add drips, use a spoon to pour the slightly warm chocolate ganache around the edges of the cake, allowing it to run down the sides. Fill in the center with more glaze and smooth top as needed. Refrigerate for 10 minutes to set the glaze then garnish with more fresh fruits. (See bottom of post for chocolate ganache recipe)
用湯匙把微暖的朱古力醬慢慢倒在蛋糕邊緣使其滴落, 之後把朱古力醬倒在中央再以抹刀抹平表面, 冷藏10分鐘待淋面凝固後可放上鮮果作裝飾。(黑朱古力醬淋面配方在文章末段)

Here’s the making of video of my semi-naked cake. I had to reserve a place for some fondant decorations in the front area so the cake wasn’t placed in the center of the cake board.
半裸蛋糕製作過程,蛋糕底板前方仍要放置翻糖裝飾,因此蛋糕並非放在中央位置。

My cake cutting guide. Remember to remove the straw only til the end.
高身蛋糕可如圖切割,飲管要留到最後才可拿走。

My previous works
蛋糕舊作

Use the following for dark chocolate ganache:
50 g dark chocolate
50 g whipping cream
15 g light corn syrup

黑朱古力醬淋面可用以下配方:
黑朱古力 50克
淡忌廉 50克
粟膠 15克

If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

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