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班兰黑糖芝士蛋糕 Pandan Gula Melaka Cheesecake

班兰黑糖芝士蛋糕 Pandan Gula Melaka Cheesecake

【底层材料】
消化饼干200克(弄碎)、椰子涂抹酱135克、黄糖30克、
可可粉2汤匙(过筛)
【芝士馅料】
A:班兰层:TATURA 奶油芝士375克(室温软化)、椰
子涂抹酱1汤匙、盐1⁄2茶匙、糖粉95克、粟粉21⁄2汤匙、
鸡蛋3粒、PAUL’s鲜奶油100毫升、班兰汁125毫升(用
50克班兰叶加清水研磨过滤,加入数滴青色素)
B:椰糖层:TATURA 奶油芝士375克(室温软化)、椰
子涂抹酱1汤匙、盐1⁄2茶匙、椰糖130克(剁碎)、粟
粉21⁄2汤匙、鸡蛋3粒、PAUL’s鲜奶油225毫升
【顶料】
PAUL’s鲜奶油250毫升、细糖2汤匙、鱼胶粉1汤匙
(+50毫升清水)、新鲜芒果1粒(切丁)
【咸焦糖酱材料】
椰糖100克、PAUL’s鲜奶油70毫升、盐 1⁄4茶匙、
TATURA牛油 25克
9寸可拆卸圆烤盘(涂油后以铝箔围边以防烤时进水)、
新鲜芒果(切丁装饰)
【蛋糕底层做法】
在碗中将饼干、黄糖、可可粉及溶解的椰子涂抹酱搅拌
均匀后挤压在烤盘底层,收入冰箱待用。(图1-2)
【咸焦糖酱做法】
在一个不粘锅内将椰糖煮至起泡,加入PAUL’s鲜奶油、
盐及TATURA牛油,离火,放置冷却。(图3)
【芝士馅料做法】
1. 把烤炉预热至170℃,在底层加放一层水备用。
2. 用搅拌器把TATURA 奶油芝士、盐及糖搅拌至混合,
加入粟粉搅拌均匀。加入椰子涂抹酱、蛋、PAUL’s鲜
奶油及班兰汁拌匀。(图4)
3. 把芝士班兰混合料倒在饼干上,放入预热的烤炉烤约
25-30分钟。(图5)
4. 重复以上步骤以制作椰糖芝士混合料,然后倒在烤好
的班兰蛋糕上,继续放入烤炉烤25-30分钟。(图6)
5. 熄火,让蛋糕在烤炉里待30分钟。
【顶料做法】
1. 将鱼胶粉隔水煮溶备用。
2. 将PAUL’s鲜奶油及糖粉打至发起,注入煮溶鱼胶液快
速搅拌。(图7-8)
3. 将发起鲜奶油倒在蛋糕上,摆上芒果丁,收入冰箱冷
冻(图9-10)
4. 在芒果上淋上咸焦糖酱,防止芒果氧化,冷藏后享
用。(图11)

【Base Ingredients】
200g digestive cookies(crushed), 135g melted COCONUT SPREAD, 30g
brown sugar, 2 tbsps Cocoa powder(sifted)
【Cheese filling ingredients】
A:Pandan layer: 375g TATURA Cream Cheese(at room temperature), 1
tbsp COCONUT SPREAD, 1⁄2 tsp salt, 95g castor sugar, 2 1⁄2 tbsps cornflour,
3 “Grade A’ eggs, 100ml PAUL’s Cream, 125 ml pandan juice
(from 50g leaves + water, drop of green food colouring)
B:Gula melaka layer: 375g TATURA Cream Cheese (at room temperature),
1 tbsp COCONUT SPREAD, 1⁄2 tsp salt, 130g gula Melaka
(chopped), 21⁄2 tbsps cornflour, 3 Grade A eggs, 225ml PAUL’s Cream
【Topping】
250ml PAUL’s Cream, 2 tbsps icing sugar,1 heaped tbsp gelatine (+ 50
ml water), 1 fresh mangoes (cubed)
【Salted Gula Melaka Caramel】
100 g gula melaka, 70 ml PAUL’s Cream, 1⁄4 tsp salt, 25g TATURA
Butter
9”round loosebottom cake pan(greased & wrapped with foil over) ,
Fresh mangoes(cubed for decoration)
【To prepare base】
In a mixing bowl, combine crushed digestive, brown sugar, sifted cocoa
powder with the melted COCONUT SPREAD and mix well then press
onto the greased cake pan.Refrigerate until needed. (pic 1-2)
【To prepare salted gula melaka】
Using a non-stick pan, melt gula melaka until it bubbles, add PAUL’s
Cream, salt & TATURA Butter. Remove from heat, leave to cool and
thicken.(pic 3)
【To prepare cheese filling】
1. Pre-heat oven @ 170℃. Place a tray of water in the oven for placing
the cake later.
2. In an electric food processor, mix TATURA Cream Cheese with salt,
sugar until cheese is creamy.Beat in cornflour, until well mixed. Add in
COCONUT SPREAD, eggs, PAUL’s Cream & pandan juice until just
mixed. (pic 4)
3. Pour the cheese mixture over chilled base. Bake in pre-heated oven
for 25-30 minutes. (pic 5)
4. Repeat the same method for the gula Melaka cheese layer.Pour on
top of bake pandan cheese layer then bake again for another 25-30
minutes.(pic 6)
5. Turn off heat and leave cake in the oven, with the oven door closed
for 30 minutes.
【To prepare topping】
1. Melt the soaked gelatine with water.
2. Meanwhile beat the PAUL’s Cream with icing sugar till thick and
creamy.Add in the hot melted gelatine and quickly stir to mix.(pic 7-8)
3. Pour the cream topping over the cooled gula Melaka cheese layer.
Put the cubed mangoes on the side of the cake then refrigerate till the
cream sets.(pic 9-10)
4. Drizzle the salted gula Melaka caramel over the mangoes to prevent
oxidation. Chill and serve cold.(pic 11)

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