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Wednesday, May 11, 2011

爱上了 '咖啡核桃夹心蛋糕' Coffee Walnut Crumble Cake

 

虽然我很喜欢烘焙, 但是我却很少吃蛋糕或其它甜品。 平时自己烘的蛋糕, 都会意思的吃一两块, 其它就留给家人去解决了。 所以更不用说在外头买蛋糕吃, 更是很少有那个想吃的冲动。 不过噢, 凡事还是有例外的, 就是这个蛋糕, 我吃了超过两块, 而且还拿它当早餐, 所以看到它的魅力了吧? 



食谱收下已久, 只是一直被我忽略,直到近来, 我又把它找回来。 一直以来我都对有crumbles的蛋糕有特别的好感, 感觉它们好高贵, 而这个蛋糕就属于这类, 还在中间那层夹了一层的crumbles, 我真的难以抗拒 :)


咖啡核桃夹心蛋糕 ( 取自 Happy Home Baking's Coffee Yogurt Cashew Nuts Cake )

Crumbles
  • 消化饼, 弄碎 100g
  • 核桃碎, 烤过 50g
  • 黄糖 50g
  • 即溶咖啡粉 5g
  • 肉桂粉 2.5g
  • 奶油 (从冰箱拿出) 50g
蛋糕体
  • 牛油 150g
  • 细糖 100g
  • 蛋 2
  • 香草精 1/2tsp
  • 盐 小撮
  • 低筋面粉 200g
  • 发粉 1tsp
  • 优格 150g
  1. 把消化饼, 黄糖, 核桃碎, 肉桂粉, 即溶咖啡粉混合一起。 用手指尖, 把它们和奶油混合一起, 成为碎粒。 
  2. 用搅拌器把牛油和细糖用慢速拌打均匀,再用中速拌打至松发。
  3. 加入香草精和盐, 拌匀。
  4. 慢慢加入蛋液,  继续拌打成光滑的奶油状。
  5. 分3次加入粉类,用橡皮刮刀拌匀。 优格也分3次加入, 拌匀。 
  6. 把1/3的crumbles, 平均的铺平在20cm的圆形活动模, 用叉子的背部压平。 
  7. 放入一半的面糊, 用橡皮刮刀抹平。 撒上1/3的crumbles, 加入剩余的面糊, 抹平。
  8. 在上面撒上剩余的crumbles。 
  9. 放入预热170'C的烤箱, 烤大概35-40分钟。 
Coffee Walnut Crumble Cake (Adapted from Happy Home Baking)

for the crumbles:
  • 100g digestive biscuits (crushed)
  • 50g walnuts, lightly roasted and chopped coarsely (I used cashew nuts)
  • 50g light brown sugar
  • 5g instant coffee powder
  • 2.5g cinnamom powder (I omitted this)
  • 50g butter, cold
for the cake layer:
  • 150g butter, soften at room temperature
  • 100g caster sugar
  • 2 eggs, lightly beaten (about 100g)
  • half teaspoon vanilla extract
  • a pinch of salt
  • 200g cake flour
  • 1 teaspoon baking powder
  • 150g plain yoghurt
  1. Mix crushed digestive biscuits, light brown sugar, chopped walnuts (or cashew nuts), cinnamon powder, instant coffee powder in a mixing bowl. With finger tips, rub in the cold butter until the mixture becomes crumbly. Set aside.
  2. Sift cake flour and baking powder, set aside.
  3. With a manual whisk (or an electric mixer), beat butter with sugar until the batter becomes pale, creamy and fluffy.
  4. Mix in vanilla extract, salt and mix well.
  5. Add in the eggs gradually, mix well each time the eggs is added.
  6. With a spatula, stir in the cake flour/baking powder mixture. Stir until the flour mixture is fully incorporated into the batter. The batter at this stage will be quite thick and firm.
  7. Add in yoghurt in a few separate additions, stir well each time the yoghurt is added. The batter will become smooth and 'spreadable'.
  8. Line the bottom of a 20cm (8") springform pan or a loose bottom pan with 1/3 of the crumbles. Spread evenly and press firmly with the back of a spoon.
  9. Add in half of the cake batter, spread evenly with the spatula. Sprinkle the top of the cake batter evenly with 1/3 of the crumbles. Add in the remaining cake batter, spread evenly. Sprinkle with the rest of the remaining crumbles.
  10. Bake in a pre-heated oven at 170deg for 35-40 mins, or until a skewer inserted into the centre comes out clean.
  11. Remove cake from oven, let cool slightly and unmold. Allow to cool completely before slicing/serving.
  12. The cake can be left in room temperature or left to chill in the fridge. If allowed to chill, let the cake returns to room temperature before serving.
    虽然步骤看起来比较长, 比较复杂, 但是其实也不会太难, 只要先把crumbles做好, 再去弄蛋糕体, 就简单很多。

    蛋糕体是属于比较湿润扎实, 吃下去感觉有乳酪蛋糕的口感, 跟crumbles配搭得很好。 而且我crumbles里头加了双倍的咖啡粉, 很喜欢那个香味, 有提神的作用呢。  

    就是这样, 用叉子一小口吃, 就会感觉到幸福的味道:)

    27 comments:

    1. Me too, I seldom eat cakes & sweet stuffs. Your cake looks very yummy! :)

      ReplyDelete
    2. 哎唷~做么这样来引诱我har?
      我家有人尿酸超标。。先不能做这个啦。。>.<

      ReplyDelete
    3. 我也只是很享受那个制作过程,和出炉的成品:)
      做了出来后我也只是会吃一点点,然后全部送人吃:)

      ReplyDelete
    4. 这个蛋糕我第一次在hhb看到时就bookmark了,但是因为没有活底模,所以没做,很久以后买了活底模又忘了。看到你强力推荐,肯定要尝试。请问那个crumble隔天会软软吗?我做过的crumble当天吃比较好吃。

      ReplyDelete
    5. 很美很好吃!我是喜欢做也很喜欢吃。。

      ReplyDelete
    6. 先把食谱收起来,因为蛋糕看起来很漂亮很好吃哦~

      ReplyDelete
    7. 看起来很不错。、
      找一天我也要做做看。^^

      ReplyDelete
    8. Min,
      我想问很就了。。
      之前看过你也是有用crumbles做蛋糕的。。
      其实crumbles是舍东东huh?
      烘焙店可以买到吗?

      ReplyDelete
    9. WHOAH Min this looks super good! I will wanna try baking this soon.
      And I'm the same as u.after baking, I will just taste a bit then leave the others for family. HEHE...

      ReplyDelete
    10. CaThY: Yeah, I will leave the balance of the baking to my family to finish them :)

      Rachel: 可以先收下食谱, 等情况好一些才做, 适可而止就好啦!

      鲸鱼: 对啦, 我们都一样, 就是那个过程吸引我, 不熟我的人都以为我很喜欢吃这些。

      Cook.Bake.Love: 那个crumbles当然是当天最较好吃, 但是第二天拿去烘一下再吃, 也不错。

      茄子: 你这样好像最好, 又会做, 又会吃:)

      娇娇: 谢谢! 值得一试的食谱。 

      ching: 要试! 就是好吃 :)

      董夫人: Crumbles 中文翻译就大概是‘酥粒’, 不用买的, 自己做就可以了。 就好像这个, 用冰箱拿出来的奶油, 跟消化饼, 核桃碎等的东西混合一起, 称为大大小小的酥粒就可以了。

      Coraine: Ya, I don't dare to eat too much because I don't want to get fat because of this, hehe, so moderate is the point :)

      ReplyDelete
    11. 我也是很喜欢有crumble的蛋糕,真的很好想马上去做!

      ReplyDelete
    12. 我挺喜欢吃自己做的。不过要看是什么蛋糕。好像chiffon cake通常是不够吃的。其他有家人和小侄女们帮忙吃。:)

      ReplyDelete
    13. hmmm..我还没做过这类的蛋糕。食谱收下先。谢谢

      ReplyDelete
    14. I did not try a crumbles cake before, yours look really good, must try one day.

      ReplyDelete
    15. perfect for my morning dose! so yummy!

      ReplyDelete
    16. 我是因为很爱吃蛋糕~所以喜欢上烘焙!
      出炉的成品大多数都是进来我的肚子。有时在想,吃下那么多糖粉,会不会老来得糖尿病啊?!

      ReplyDelete
    17. Anncoo: 我也是, 老是觉得有crumbles的蛋糕比较特别, 口感很丰富。

      Small Small Baker: Chiffon我会比较多吃, 因为很轻盈, 感觉不会太饱。

      苏联妈妈: 有机会试试看吧!

      Sonia: I seldom try crumble cake also, this is the second time I think. Worth trying!

      j3ss: I have this as breakfast some more, so yummy :)

      Pink Lady: 还是定时检查血糖比较好。 我比较享受过程, 因为很有满足感, 哈哈。

      ReplyDelete
    18. 这个蛋糕一定要尝试看看,好诱人哦 ^_^

      ReplyDelete
    19. 我也很爱的咖啡蛋糕带出来的的咖啡味,那么巧刚买了只咖啡酒,可以用上它咯。。。。

      ReplyDelete
    20. Anncoo: 有crumble的蛋糕感觉比较高贵, 吃起来比较开心。

      Joelyn: 我很喜欢咖啡, 但是没有用过咖啡酒, 下次要试试看了, 觉得应该会很香。

      ReplyDelete
    21. min,我时常都浏览你的blog,u're amazing!我昨天试了这个食谱,用了6”的模,所以里面有点不熟。是不是蛋糕体夹层别放太厚?
      隔天,我把蛋糕切开 再把上下层分开,再用烤炉 烤了15分钟 才可以试到那味道!哈哈。

      ReplyDelete
    22. Suhui, 谢谢你的捧场。 我现在回想, 上次我是用20-22cm的模, 所以你的有点厚, 所以比较难熟。 下次记得要先用竹子插进去看是否熟才拿出来噢:)

      ReplyDelete
    23. Hello Min, can i have the cake recipe in english? Looks so yummy!Btw, i just come across ur blog and i luv ur recipes only too bad not all is in english.

      ReplyDelete
      Replies
      1. Hey, I have added in the English version, which I adapted from the original web site. Do let me know if you need any other recipes in English. :-)

        Delete
    24. 蛋糕很好吃,可是有点苦苦的,为什么呢?

      ReplyDelete
      Replies
      1. 会不会是咖啡粉放多了, 所以有些苦?

        Delete
    25. 这个可以做成杯子蛋糕吗?

      ReplyDelete

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