我用的是杏仁海绵蛋糕作为蛋糕胚，做法链接: • 水果多多【水果裸蛋糕】和【杏仁海绵蛋糕】做法...
配方:
杏仁海绵蛋糕:
3个 鸡蛋
1小匙 香草精
50克 糖
几滴柠檬汁
120克 杏仁粉
1)把鸡蛋分开蛋黄和蛋白
2) 蛋白里滴入几滴柠檬汁开始打发，打至粗泡时边打边慢慢加入糖。继续打成浓稠状可以拉出小弯勾的状态。
3)把香草精加入蛋黄里，拌均匀后倒到蛋白糊里。采用翻拌的手法办均匀。
4)分3次筛入杏仁粉，每次翻拌匀再筛下一次。
入6寸的模具烘烤
烤箱需要提前预热至150C摄氏度。
烘烤大约50分钟。出炉倒扣放凉。脱模即可使用。
杏仁海绵蛋糕很香很松软搭配水果和慕斯特别赞。
好吃好用的草莓奶油:
30g 冻干草莓粉
50g 糖
460g 鲜奶油
一起打发即可。分成2份，将其中一份继续打发硬挺，加入草莓粒拌匀做为夹馅。
注意:抹面用的奶油状态需要比较软，
夹馅用的奶油需要打发硬挺才可以支撑起蛋糕哦。
Almond sponge cake: • 水果多多【水果裸蛋糕】和【杏仁海绵蛋糕】做法...
3 eggs
1 tsp vanilla extract
50g sugar
A few drops of lemon juice
120g almond flour
1) Separate the egg yolk and egg white
2) Add a few drops of lemon juice to the egg whites and start to whip, and slowly add sugar while beating until thick. Continue to beat into a thick shape to pull out the state of the small hook.
3) Add vanilla extract to the egg yolk, mix well and pour it into the egg white paste. Use the folding method to mix evenly.
4) Sift the almond flour in 3 times, folding well each time, and sift again.
Bake into a 6-inch mold
The oven needs to be preheated to 150C in advance.
Bake for about 50 minutes. Take it out of the oven and let it cool. It can be used after demoulding.
The almond sponge cake is very fragrant and soft with fruit and mousse.
Delicious and easy-to-use strawberry cream:
30g freeze-dried strawberry powder
50g sugar
460g whipped cream
Just whipping them together. Divide into 2 portions, continue to beat one portion to be firm, add strawberry diced and mix well for filling.
Note: The state of the cream used for icing the cake needs to be relatively soft,
The filling cream needs to be beaten up to firm to support the cake.