Wednesday, March 23, 2016

苏拉巴亚夹心蛋糕 Surabaya Layer Cake


Indonesia is famous for its Lapis Legit (Sweet Layer) cakes, which was originally developed and brought into the country during the Dutch colony. Over the years, the cake has further developed into many variations localized version. Unlike traditional lapis legit cake which is more time consuming to make, Surabaya lapis cake only have 3 cake layers to work on.  
印尼的千层蛋糕一直以来都是很出名。这种蛋糕其实源自于荷兰国,在荷兰统治印尼期间,也带来了荷兰道地和千层蛋糕相似的蛋糕。随着时间的流逝,印尼当地人也把原来的千层蛋糕逐渐启发了许多不同的版本。传统的千层蛋糕因需要制做许多的蛋糕层而比只有三层蛋糕层的苏拉巴亚夹心蛋糕更花时间。



As compared to the traditional lapis leg, this cake yields a softer texture,  as the entire cake base is sponge cake. Whatever the case, both type of cakes are yummy cakes with its own baking methods and characteristics.
跟印度传统千层蛋糕比较的话,这苏拉巴亚夹心蛋糕会来得松软,那是因为这蛋糕的体质偏向海绵蛋糕。总而言之,对我来说这两种蛋糕都有着不同的烘培方法和特征,制做出来的蛋糕都很好吃,

苏拉巴亚夹心蛋糕
Surabaya Layer Cake

Ingredients 材料
(A)
150g Eggs 全蛋
410g Egg Yolks 蛋黄
190g Castor Sugar 幼糖
1-1/2 Tsp Ovelette 乳化剂

(B)

100g Cake Flour 蛋糕粉
23g Milk Powder 奶粉
30g Corn Flour 玉米粉
1 Tsp Vanilla Bean Powder 香草粉

(C)

200g Unsalted Butter 无盐牛油 (melted 溶化)
100g Salted Butter 咸牛油 (melted 溶化)
3 Tsp Condensed Milk 炼奶
(D)
1-1/2 Tbsp Cocoa Powder 可可粉
1-1/2 Tsp Chocolate Emulco 可可膏
3 Tbsp Warm Water 温水

(E)

Strawberry Jam 草莓果酱


Directions 做法


Preheat oven to 180C degrees.
烤箱预热至180C度。

Grease and line 3 pcs of individual 8 inch square baking pan. Set aside.
取三个8寸四方形蛋糕模,抹油后垫上烘焙纸。搁置待用。

Combine together ingredients (B) into a bowl and sift till even. Set aside.
将材料B的粉料一起混合入碗中,混匀搁置。


Combine (D) into a another bowl and stir till dissolved. Set aside.
把材料D混入另一个碗,拌匀后搁置待用。

Heat up all butter into a saucepan with double boiler till dissolved.  Set aside to cool before using.
把牛油一起放入锅放上另一个锅上,隔水烧热至融化。搁置待凉备用。



Transfer ingredients (A) into the bowl of a stand mixer with whisk attachment, beat until thick and fluffy.
材料A放入已安装上打蛋配件的的搅拌碗内,把鸡蛋搅拌至浓稠和松发。

With the mixer on low speed, add in sifted flour mixture (B) and mix well.
加入过沥的粉料B,以慢速拌匀即可。

Add melted butter mixture (C) into the mixer in 3 batches and mix well after each addition. Add in condensed milk to combine.
这是便可分三次加入溶化牛油拌匀,每次加入一次都虚充份打匀才可加入下一份。混入炼奶拌匀。

Divide batter into 3 equal portions. Fold chocolate mixture (D) into one of the portion till incorporated.
将面糊分成3等份,其中一份加入可可液D后以翻拌方式混匀。


Transfer the 3 portions of batters into each separate pans. Use the back of the spoon to level the surface.  Bake the cakes in the preheated oven for 20 mins until cooked.
把面糊分别倒入三个蛋糕模内,再用汤匙的背面抹平蛋糕糊表层。然后送入已预热的烤箱烘烤20分钟至熟透。

Turn out the cake onto a cooling rack and allow to cool completely before assembling.
蛋糕脱模后摆在铁架上待凉后才组合。

To assemble, place one vanilla cake layer onto a cake board.
将一片香草蛋糕层置于蛋糕板上。


Spread the top with strawberry jam. I ran out of this jam hence I used dark apricot jam. 
蛋糕表面上涂抹一层草莓果酱。我当时家里缺草莓果酱而采用了黑杏酱取代。

Place the second cake layer with the the chocolate layer. Spread the top with strawberry jam.
把可可巧克力蛋糕层盖上之前的的香草蛋糕层之上。然后再在可可巧克蛋糕表层次上涂抹草莓果酱。

Cover the last cake layer over the cake.  Lightly use palm to press down the layers.
最后也把第三层的蛋糕盖上。轻轻的用手掌在蛋糕表面上压一压。

Trim the edges and serve.
以齿刀将蛋糕边缘修平后便可品尝了。





Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

Printfriendly

Recent Blog Post

Related Posts Plugin for WordPress, Blogger...