Chestnut Cake with Fresh Fruits 鮮果栗子忌廉蛋糕

Here’s a cake I made for a friend last month. Like I’ve mentioned in my previous blog post, Chocolate Chiffon Cupcakes (2), I switched to another method when I prepare my cake base. I’ve been using this for a couple of months and so far I’m pretty satisfied with it.
這是上個月為朋友做的蛋糕,EC在上一篇網誌朱古力戚風杯子蛋糕(2)中提及過自己最近改變了做蛋糕的方法。這個新方法已嘗試了幾個月,暫時都非常滿意。

Chestnut Cake with Fresh Fruits
鮮果栗子忌廉蛋糕

Makes a 6″ round cake
可做6”圓形蛋糕一個

Ingredients

For the Vanilla Chiffon Cake Layers
90 g cake and pastry flour
A pinch of salt
50 g grapeseed or vegetable oil
65 g milk
1/2 tsp vanilla bean paste or pure vanilla extract
3 large egg yolks
3 large egg whites
1/3 tsp white vinegar or lemon juice (I use Korean apple vinegar)
50 g granulated sugar (I use organic cane sugar)
Notes: the eggs I use each has a net weight of 50 – 55 g.

For the Chantilly Cream
200 g whipping cream
15 g icing sugar
1/4 tsp pure vanilla extract

For the Chestnut Cream
200 g unsweetened chestnut puree (I used Clement Faugier Chestnut Puree From Ardeche)
45 g sweetened condensed milk
100 g (1 small pack) peeled, ready-to-eat roasted chestnut (chopped into chunks)
65 g chantilly cream

For Decorations
Fresh fruits as needed

材料

雲尼拿戚風蛋糕
低筋麵粉 90克
鹽 少許
葡葡萄籽油或菜油 50克
牛奶 65克
雲尼拿醬或純雲尼拿香油 1/2茶匙
大蛋蛋黃 3個
大蛋蛋白 3個
白醋或檸檬汁(EC用韓國蘋果醋) 1/3茶匙
細砂糖(EC用有機蔗糖) 50克
註:EC使用的大蛋每隻淨重50-55克

香緹鮮奶油
淡忌廉 200克
糖霜 15克
純雲尼拿香油 1/4茶匙

栗子忌廉
無糖栗子泥 200克 (EC用法國Clément Faugier 栗子泥)
煉奶 45克
即食去殼烤栗子(切粗粒) 100克(一小包)
香緹鮮奶油 65克

餅面裝飾
新鮮水果 適量

Directions 做法

For the Cake 蛋糕體
Combine flour and salt in a large mixing bowl. Stir in oil with a spatula to form a smooth paste. Stir in milk and vanilla until incorporated. Stir in egg yolks to form a smooth, glossy and somewhat slimy batter. The texture will look different than one made with the traditional method.
麵粉和鹽放鋼盆中拌勻,加入油以膠刮攪拌成順滑麵糊,加入牛奶和雲尼拿攪匀,之後加入蛋黃攪拌均勻,此時蛋黃糊應光滑無顆粒並呈史萊姆般流動狀態,跟傳統做法的蛋黃糊不一樣。

In another impeccably clean mixing bowl, whip egg whites and vinegar with a hand mixer using medium-high speed until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. Change to low speed to minimize the air bubble size toward the end of the beating stage. When you lift up the whisk, the peak will hold its straight and pointy shape but the tip will fall back only very slightly.
把蛋白和醋放在另一乾淨的鋼盆中,使用電動打蛋器中高速打至蛋白組織變細密,分次加糖打至有光澤及企身(末段用慢速慢慢把氣泡打細),蛋白霜拉起時尾巴短小而末端僅輕微下垂狀。

Add one third of the meringue to the yolk batter and fold with a whisk to lighten. Add mixture back to the meringue and fold gently and thoroughly first with a whisk then with a spatula until homogeneous. Tap the mixing bowl against the kitchen countertop several times to get rid of any large air bubbles. Pour batter into an unprepared 6” round cake pan (4’ in height) with a removable bottom. Smooth top with an offset spatula.
將三分一蛋白霜混入蛋黃糊中用蛋拂充份拌勻,再倒回蛋白霜中,先用蛋拂再用膠刮輕手以切拌方法混合至顔色均一,將鋼盆往桌上敲幾下敲出大氣泡,把麵糊倒進6”圓形活底模中(不用墊紙或抹油掃粉,模具4”高),抹平表面。

Rest pan on a baking sheet, place a small cup of hot water beside it, then bake in a 300℉/150℃ preheated oven for 10 minutes. Spritz the surface with a light mist of water and continue baking for another 35 minutes. The cake is fully baked when it is golden on top and has reached its maximum height and decreased in height slightly. Every oven is different so adjust baking time accordingly while using the colour and height reduction as a hint. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding. Refrigerate for a couple of hours before slicing as the cake is delicate. Slice the chilled cake horizontally into 3 1-inch layers. Keep covered with plastic wrap and keep refrigerated until use.
將模具放在一個焗盆上減低底火,連同一小杯熱水,放入已預熱300ºF/150ºC的焗爐焗10分鐘,之後小心打開焗爐門往蛋糕表面輕輕噴水,關門繼續多焗35分鐘左右,直至上色和蛋糕已升至最高點並明顯下降(時間只供參考,整個過程要目測留意顏色和蛋糕高度是否已回落),取出往枱上震一下震走熱氣,移到冷卻架上倒扣,完全放涼後可脫模,把蛋糕橫切成3片1″厚蛋糕片(蛋糕非常柔軟,因此最好冷藏數小時待蛋糕結實些才切片),以保鮮紙包好,冷藏保存直至使用。

For the Chantilly Cream 香緹鮮奶油
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before starting. In the chilled mixing bowl, beat chilled whipping cream, icing sugar and vanilla with a hand mixer until thickened and soft peaks form. Reserve 65 g for the chestnut filling. Cover and refrigerate until use.
鋼盆及打蛋器配件預先放冰箱10分鐘雪凍,把凍的淡忌廉、糖霜、雲尼拿倒入已預先雪凍的鋼盆中,以電動打蛋器低速打至挺身呈順滑軟勾狀,留起65克待會兒跟栗子忌廉混合,蓋好保持冷藏備用。

For the Chestnut Cream 栗子忌廉
In a large mixing bowl, stir the unsweetened chestnut puree with a spoon until smooth. Add sweetened condensed milk and stir until smooth, breaking up any large clumps for a smoother mouthfeel. With a spatula, fold in the chopped chestnut pieces and then the chantilly cream reserved above until homogeneous. Cover and refrigerate until use.
大碗內放無糖栗子泥先用匙羹弄鬆,加入煉奶拌至軟滑(若看見明顯顆粒要把它壓碎),加入栗子粒用膠刮拌勻,加入上述留起的香緹鮮奶油,用膠刮均勻地拌至顏色均一,蓋好保持冷藏備用。

For the Assembly 裝組蛋糕
Place the bottom cake layer, cut side up, on the cake turntable (I use a 6”x3” pastry ring as my guide). Spread on half of the chestnut cream in an even layer with a spatula. Cover with the second cake layer and press gently with an even pressure. Spread on the rest of the chestnut cream and top with the third cake layer. Press firmly with gentle pressure to level the cake then carefully remove the pasty ring. WIth an offset spatula, cover the cake with a thin layer of chantilly cream to seal in the crumbs. Chill the cake for 15 minutes.
把最底層的蛋糕片(切面向上)放在蛋糕轉盤上(EC使用6″x3″的圓形慕絲圈作輔助) ,在表面平均塗抹一半份量的栗子忌廉,蓋上第二塊蛋糕片後輕輕壓實,塗抹餘下的栗子忌廉後蓋上第三塊蛋糕片,輕輕壓實後小心移除慕絲圈,利用曲柄抹刀在蛋糕頂部及外圍先抹一層薄薄的香緹鮮奶油(作用是將蛋糕碎封死在蛋糕內,使蛋糕碎不會黏在外層),將蛋糕冷藏15分鐘定形。

Remove the cake from the refrigerator. Add a dollop of chantilly cream on top and level with an offset spatula. Cover the cake using the chantilly cream that gets pushed to the side while adding more if needed. Smooth the side with a bench scraper by holding the bench scraper with your dominant hand against the side of the cake while spinning the cake turntable with the other hand. FIll in any holes or gaps with more chantilly cream and smooth the sides again with the bench scraper until you get a smooth surface. Use the offset spatula to add marks on the side by lightly scraping the cake in an upward motion. Level the top edge by swiping the excess cream toward the centre. Chill the cake for 15 minutes before further decorating the cake with fresh fruit pieces. Keep refrigerated until serving.
從雪櫃取出蛋糕,將香緹鮮奶油放到蛋糕上(可放多一點),用曲柄抹刀推開並抹平,再把邊緣的鮮奶油塗抹在蛋糕外圍,不夠時可抹多一點,用慣用手拿着刮板,垂直成直角放在轉台上,與蛋糕外圍約成45度角,另一隻手移動轉台往自己轉,握着刮板的手不要動,刮走多餘的鮮奶油,每次要把刮走的鮮奶油清除,轉幾個圈直至蛋糕表面逐漸變得平滑,若看見有凹陷的地方可重新將鮮奶油填上,再重覆以上動作邊轉邊刮,直至蛋糕平滑,(若要加上花紋可使用曲柄抹刀繞着蛋糕輕力往上拉),把蛋糕頂部邊緣的突出的鮮奶油刮向蛋糕中心,使頂部也變得平滑, 把蛋糕放進雪櫃15分鐘定型後可放上水果裝飾,食用前需保持冷藏。

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