成功的果冻蛋糕就是果冻层和蛋糕层是相连不断层但又层次分明。关键在哪里？德平统统都会在视频告诉你，快来看视频上课咯！
分量：1粒6寸果冻蛋糕
准备时间：45分钟
煮时：90 分钟
【蛋糕体】
材料A (蛋黄糊)：
3颗 蛋黄
12克 细砂糖
18克 玉米油
30克牛奶
50克 中筋面粉
材料B (蛋白霜)：
3颗 蛋白
½ 茶匙 塔塔粉
36克 细砂糖
【果冻层】
材料C：
600克 水
30克 细砂糖
8克 燕菜粉
3克 果冻粉
适量 龍眼
适量 盐渍樱花 (泡水）
适量 芒果片
蛋糕体做法:
1. 把材料A加入个大盆里，搅拌均匀至无颗粒
2. 把材料B的蛋白和塔塔粉加入个干净无油的打蛋盆，用打蛋器打至出细泡，细砂糖分2次加入，继续打至硬性发泡（提起有小弯钩）
3. 取出1/3的蛋白霜，加入蛋黄糊里，轻盈翻拌均匀后倒入剩余蛋白霜，翻拌均匀
4. 把面糊倒入个8寸圆形活底模，震出气泡，放进已预热的烤箱里, 以150°C烤45分钟+-至熟
5. 出炉后倒扣放凉，脱模用保鲜纸包好，冷藏隔夜，比较好操作
6. 用一个6寸圆形模具轻压在蛋糕上，然后割成个6寸蛋糕体
7. 把6寸蛋糕体放入6寸模具里备用
果冻层做法/组合:
1. 把材料C的水，细砂糖，燕菜粉和果冻粉拌匀，煮滚至糖溶化，熄火待凉至余温备用
2. 把盐渍樱花沾点果冻，均匀的黏在含有蛋糕层的模具周围，摆上芒果和龙眼，再把果冻液倒入模具里
3. 冰箱冷藏4小时后即可脱模
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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RM6.50 – RM7.50
Sakura Longan Mango Jelly Cake 樱花龙眼芒果果冻蛋糕
Course: DessertCuisine: ChineseServings
1
piecePrep time
45
minutesBaking time
1
hour30
minutesJoin our #cook2share guest Gao as he unveils the secrets to crafting beautiful jelly cakes that will leave your friends and family in awe!
Ingredients
- [Cake Base]
- Ingredients A (Egg Yolk Batter)
3 pc egg yolk
12 g caster sugar
18 g corn oil
30 g milk
50 g all-purpose flour
- Ingredients B (Meringue)
3 pc egg white
½ tsp cream of tartar
36 g caster sugar
- [Jelly Layer]
- Ingredients C
600 g water
30 g caster sugar
8 g agar-agar powder
3 g jelly powder
adequate longan
adequate salt pickled sakura (soaked)
adequate mango slices
Instructions
- Steps for Cake Base
- Add Ingredients A into a big bowl, mix well until no lump
- Add egg white & tartar powder from Ingredients A into a mixing bowl, beat until foamy, add caster sugar in 2 batches, beat until stiff peaks form
- Mix 1/3 portion of the meringue into egg yolk batter, cut and fold until combined well, transfer it into the meringue bowl, cut and fold until fully combined
- Transfer the batter into an 8 inches moveable mould, tap the moulds on the table several times to release the bubbles, bake in a preheated oven at 150°C for 45 minutes or until done
- Retrieve the mould from oven and invert it onto a wire rack, demould when the cake is cooled, wrap the cake with cling film & store in the fridge overnight
- Use a 6 inches mould to cut out the cake
- Insert the cake into the 6 inches mould & set it aside
- Steps for Jelly & Combination
- Mix well with water, caster sugar, agar-agar powder & jelly powder from Ingredients C, cook until sugar is dissolved, leave it to slightly cool
- Dip the salt-pickled sakura with the jelly mixture, stick at the side of the cake mould, add mango slices & longan, pour in the jelly mixture
- Chill in the fridge for 4 hours, demould & serve
Recipe Video
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