Saturday, June 10, 2017

柠檬奶油蛋糕 Lemon Buttercream Cake


Tired of eating regular butter cakes?
吃腻了一般的奶油蛋糕吗?

This is one extremely refreshing cake for a change. The rich and lemony fragrant buttercream will further enhance the sweet aromas to tantalize your senses.
这是一款口感非常清爽的蛋糕,配上浓郁的奶油霜,配起来完全是另一种风味。



柠檬奶油蛋糕
Lemon Buttercream Cake

Ingredients 材料

(A)
170g Butter 咸奶油 (soften to room temp 温室回温)
120g Castor Sugar 细砂糖
2 Grade A Eggs 打鸡蛋 (beaten 打散)
50g Freshly Squeezed Lemon Juice 新鲜柠檬汁
2 Tsp Grated Lemon Zest 柠檬屑
170g Cake Flour 蛋糕粉

Lemon Buttercream 柠檬奶油霜 (B)
150g Unsalted Butter 无盐奶油 (soften to room temp 温室回温)
75g Icing Sugar 糖粉 (sifted 过沥)
30g Condensed Milk 炼奶
1 Tsp Vanilla Extract 香草精
2 Tsp Lemon Extract 柠檬精
23g Honey 蜜糖
3 Tbsp Milk 鲜奶



Directions 做法


Cream (A) butter with sugar until light and fluffy.
奶油A软化后,加入细砂糖,用打蛋器把奶油打发至蓬松轻盈状态。

Add beaten eggs in 3 batches, ensure each addition is thoroughly mixed before adding.
分三次加入打散的鸡蛋,每一次都要等鸡蛋和奶油彻底融合以后才加下一次。

Add lemon juice and zest ( do not mix at this stage)
把柠檬汁,柠檬屑一起混入 (此时不需要搅拌)。


Sift in cake flour and use a spatula to fold to combine together the lemon juice, zest and flour into a thick batter.
沥入蛋糕粉,用橡皮刮刀翻拌,把奶油,柠檬汁,柠檬屑和蛋糕粉都混合均匀,成为浓稠的面糊。

Transfer cake batter into a 30x10cm rectangular baking pan. Bake at the middle rack of the preheated oven at 180C degrees for approx 25 mins until the cake has fully risen and the top turn golden brown.
把面糊倒入个30x10cm长方形模具,置入已预热至180C度烤箱的中层烘烤25分钟左右,直到完全膨发起来,表面呈现金黄色即可出炉。

Allow the cake to cool before unmoulding.
蛋糕出炉冷却后才脱模。


Cream (B) butter and icing sugar until light and fluffy.
奶油B软化后加入糖粉,用打蛋器搅打至非常膨松的状态。

Add (B) condensed milk, vanilla extract, lemon extract and honey together to combine.
一次性加入B炼奶,香草精,柠檬精,蜜糖,并用打蛋器继续搅打均匀。

Add (B) milk and continue to beat until light and creamy.
再加B鲜奶继续搅打至光滑细腻即可使用。

Transfer the buttercream into a piping bag attached with any nozzle.
柠檬奶油霜装入挤花袋,套上任何喜欢的裱花嘴。


To assemble, slice the cool cake into 2-3 layers. Evenly cut the cake into any preferred size. Sandwich 3 pcs of cake together by piping (B) the lemon buttercream onto each layer. Repeat the process until all the cut pieces have been full assembled.
将蛋糕用刀横切成2-3片,每片蛋糕再平均分割切出同样尺寸的蛋糕块,把柠檬奶油霜B挤在蛋糕片上,盖上另一片蛋糕块,又再挤上柠檬奶油霜,重复这个步骤直到3-4片蛋糕块都铺完。

Refrigerate the piped cakes for 15 mins to set the cream.
把做好的蛋糕置入冰箱冷冻15分钟待柠檬奶油霜变硬即可。



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