芒果椰子蛋糕Mango and Coconut Cake
份量：
6–inch cake
材料Ingredients
175g 無鹽牛油 Unsalted Butter
150g 白糖 White
Sugar
3 pcs 雞蛋(分開) Egg
(Separated)
1 tsp 雲尼拿油 Vanilla
Extract
275mL 椰奶 Coconut Milk
3/4 tsp 泡打粉 Baking
Powder
200g 低筋麵粉 Cake Flour
1/8 tsp 鹽 Salt
50g 椰絲 Coconut
Flakes
裝飾Decoration:
~2 pcs 芒果 Mangoes
50g 椰絲 Coconut
Flakes
200g 淡忌廉 Whipping
Cream
2 Tbsp 糖霜 Icing
Sugar
準備
1.
將焗爐預熱至180C。
2.
在蛋糕模鋪上牛油底紙。
3.
將牛油在室溫放軟。
4.
將低筋麵條過篩，並與鹽和泡打粉混合。
做法
椰子蛋糕
1.
將牛油和糖打發至企身。
2.
逐一加入蛋黃打發，然後加入雲尼拿油。
3.
將1/3的乾性材料和1/2的椰汁交替拌入，最後一次加入乾性材料時同時加入椰絲。
4.
在一個清潔的碗將蛋白打發至七成企身。
5.
將蛋白霜分兩次輕輕拌入麵糊。
6.
將麵糊分到3個6吋蛋糕模。
7.
放入焗爐焗30-35分鐘。
8.
冷卻後，將蛋糕脱模。
裝飾
1.
削去芒果的皮，將兩邊的果肉切出來，然後切成薄片(大約1-1.5個芒果)，將剩餘的果肉切粒。
2.
將椰絲放在乾身的平底鑊，不停攪拌至金黃，離火放在一旁備用。
3.
將糖霜篩入淡忌廉，並將淡忌廉打發至企身，放入雪櫃備用。
4.
蛋糕冷卻後，切去蛋糕的頂部。
5.
在轉盤上放上一張與蛋糕大小相同卡紙，將第一層蛋糕放到卡紙上，在蛋糕上抹上忌廉，抹平後放上果肉粒。放上第二層蛋糕，然後重覆以上的步驟，最後放上最後一層蛋糕。
6.
將忌廉抹上蛋糕的外圍和頂部，抹平後將椰絲舖上外圍，然後將蛋糕放入雪櫃大約半小時。
7.
將剩下的忌廉放入擠袋內，在蛋糕頂部圍邊擠花，並在中間額外抹上一層忌廉。
8.
將芒果片由外圍開始擺放直到擺滿芒果片。
Preparation
1.
Preheat the oven at 180C.
2.
Line your cake pans with
parchment paper.
3.
Let the butter soften at room
temperature.
4.
Sift the cake flour. Mix in the
salt and baking powder.
Method
Coconut Cake
1.
Cream the butter and sugar
until fluffy.
2.
Mix in the yolks one at a time,
mixing after each addition and add in the vanilla as well.
3.
Add the dry ingredients and
coconut milk alternatively, ending with the dry ingredients. Then fold in the
coconut flakes.
4.
In a separate bowl, whip the
egg whites until medium peaks.
5.
Fold in the whipped egg whites
in 2 additions.
6.
Divide the batter in to 3 6-inch
cake pans.
7.
Bake the cakes for 30-35
minutes.
8.
Once cool, remove the cakes
from the pans.
Decoration
1.
Peel and core the mangos. Slice
the mangos (~1-1.5 mangos) into thin slices and chop the remaining into small
pieces.
2.
Roast the coconut flakes in a
dry frying pan until golden.
3.
Sift the icing sugar into the
whipping cream and whip until firm peaks formed.
4.
Once the cakes are completely
cooled, trim and level the cakes.
5.
On a turning table, place a
piece of cardboard paper and the first layer of cake on top. Smooth on some
whipped cream and distribute half of the mangos pieces on top. Repeat this step
until you layer the third layer of cake.
6.
Smooth some whipped cream onto
the side and the top of the cake. Use a cake scrapper to straighten up the
sides. Sprinkle the roasted coconut flakes onto the sides of the cake and place
the cake into the refrigerator for half an hour.
7.
Place the remaining whipped
cream into a pipping bag with a star tip. Pipe a border around the top of the
cake. Also, add an extra layer of whipped cream in the middle of the border.
8.
Layer the mango slices starting
from the border and fill the entire cake top with mango slices.
