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草莓鲜奶油巧克力糖针香草夹层蛋糕

草莓鲜奶油巧克力糖针香草夹层蛋糕
由 @ishowspeed 记录 | 有 2 位用户喜欢这种食物 | 有 1 位用户收藏了这种食物

营养成分表

每份 118 克

% 每日参考值基于 2000 千卡饮食

卡路里 372 kcal
19% DV
总脂肪 20.1g
31% DV
单不饱和脂肪6.1g
多不饱和脂肪1.8g
饱和脂肪11.4g
反式脂肪0.4g
总碳水化合物 43.8g
15% DV
膳食纤维1.4g
淀粉16.8g
糖25.6g
蛋白质 5.1g
10% DV
动物蛋白3.0g
植物蛋白2.1g

关于

一小块已切开的香草糖霜夹层蛋糕，上面配有鲜奶油、草莓和巧克力糖针。它属于高热量甜点，糖和脂肪含量较高，并提供少量蛋白质。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素4.1mcg14%
胆碱24.0mg4%
叶酸29.0mcg7%
烟酸1.1mg7%
泛酸0.4mg8%
维生素B20.2mg14%
维生素B10.1mg10%
维生素A173.0mcg19%
维生素B120.3mcg12%
维生素B60.1mg3%
维生素C7.6mg8%
维生素D0.4mcg2%
维生素E0.8mg5%
维生素K5.1mcg4%

矿物质

营养素含量DV%半衰期
钙73.0mg7%
铜62.0mcg7%
铁1.2mg7%
镁12.0mg3%
磷88.0mg13%
钾122.0mg3%
硒8.7mcg16%
钠176.0mg8%
锌0.5mg5%

香草夹层蛋糕配草莓、鲜奶油与巧克力糖针

前言


这是一款小巧而精准地庆祝柔软与对比的甜点：细嫩的香草海绵蛋糕、轻微加糖的奶油、成熟的草莓，以及巧克力糖针清爽的微苦。蛋糕必须保持轻 delicacy，奶油要稳定，水果要鲜亮。每个元素都应有所克制，使整片蛋糕呈现出完整协调的感觉，而非繁复华丽。

食谱要点


  • 菜品类别： 夹层蛋糕

  • 菜系或起源： 经典欧式甜点

  • 餐次类型： 甜点

  • 产量： 1 片

  • 每份分量： 118 g

  • 准备时间： 20 分钟

  • 烹饪时间： 18 分钟

  • 总时间： 38 分钟

  • 难度： 中等


    • 设备


  • 1 个小号搅拌碗

  • 1 个中号搅拌碗

  • 1 个打蛋器

  • 1 个刮刀

  • 1 个细筛

  • 1 个小号蛋糕圈或方形模具，宽约 8 cm

  • 1 个烤盘

  • 烘焙纸

  • 1 个抹刀或小号调色刀


    • 配料



    香草海绵蛋糕


  • 24 g 小麦面粉，过筛

  • 18 g 砂糖

  • 1 g 泡打粉

  • 18 g 鸡蛋液，打散

  • 8 g 牛奶

  • 6 g 黄油，融化后放凉

  • 4 g 植物油

  • 1 g 香草精


    • 打发鲜奶油


  • 22 g 淡奶油

  • 2 g 砂糖


    • 水果与装饰


  • 18 g 草莓，去蒂后切薄片

  • 2 g 巧克力糖针


    • 做法


  • 1. 将烤箱预热至 175°C。在小烤盘上铺好烘焙纸，并将蛋糕圈或模具放在上面。面糊开始混合前，模具应先准备就绪。

  • 2. 在中号碗中，将 鸡蛋液、砂糖和香草精 搅打 2 到 3 分钟，直到颜色变浅、质地略微浓稠且顺滑。提起打蛋器时，混合物应能呈带状落下，并短暂保持形状。

  • 3. 筛入 面粉和泡打粉。轻轻翻拌 10 到 15 秒，直到干性材料几乎完全混合。

  • 4. 加入 牛奶、融化黄油和植物油。继续翻拌至面糊均匀且有光泽，不再有油脂或面粉条纹。

  • 5. 将面糊倒入准备好的模具中，抹平表面。烘烤 14 到 18 分钟，直到蛋糕表面呈浅金色，轻按可回弹，且竹签插入中心后取出时干净无附着。

  • 6. 让海绵蛋糕在模具中冷却 5 分钟，然后脱模，移至晾架上完全放凉。冷却后，横向切成 2 片均匀的蛋糕层。

  • 7. 将 淡奶油和砂糖 打发至软性发泡，手动约需 1 到 2 分钟，或用打蛋机短暂打发即可。奶油应能保持柔和的形状，并保有延展性，不可过硬。

  • 8. 将一片海绵蛋糕放在上菜盘上。均匀抹上半量打发鲜奶油，然后整齐铺上一层 草莓薄片。盖上第二片海绵蛋糕，再用剩余奶油在表面抹出薄而平滑的一层。

  • 9. 将 巧克力糖针 均匀撒在顶部。将组装好的蛋糕片仅冷藏 5 分钟，时间只需足以让奶油稍微定型，同时不让海绵蛋糕失去轻盈口感。


    • 摆盘与食用


    作为单独一片、边缘整洁的蛋糕上桌，并让草莓切面从侧面可见。奶油应形成一层轻盈的顶饰，巧克力糖针提供细致的深色对比，而海绵蛋糕则应保持柔软，并清晰呈现层次。

    专业备注


  • 加入面粉后，海绵蛋糕面糊必须尽量少拌；过度搅拌会使组织变紧。

  • 奶油只需打发至软性发泡，这样才能抹得平整，入口也更显轻盈优雅。

  • 草莓应切得薄且均匀，这样水果层才能铺得整齐，而不会压塌蛋糕。
    • 素食
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