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瑞典薄煎饼千层蛋糕配草莓与越橘奶油

瑞典薄煎饼千层蛋糕配草莓与越橘奶油
由 @hokkaido 记录 | 有 1 位用户喜欢这种食物 | 有 0 位用户收藏了这种食物

营养成分表

每份 1050 克

% 每日参考值基于 2000 千卡饮食

卡路里 1450 kcal
73% DV
总脂肪 82.0g
100% DV
单不饱和脂肪22.0g
多不饱和脂肪6.0g
饱和脂肪48.0g
反式脂肪1.0g
总碳水化合物 145.0g
48% DV
膳食纤维4.0g
淀粉95.0g
糖58.0g
蛋白质 28.0g
56% DV
动物蛋白24.0g
植物蛋白4.0g

关于

这款瑞典薄煎饼千层蛋糕用11张薄煎饼层层堆叠，每层夹入鲜奶油，并搭配草莓内馅与越橘果酱作夹层或顶部装饰，口感轻盈又有丰富莓果香气。

食材

  • Swedish pancakes 11 pieces (about 550g)
  • whipped cream 300g
  • strawberry filling 120g
  • 越橘果酱

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素18.0mcg60%
胆碱110.0mg20%
叶酸70.0mcg18%
烟酸2.5mg16%
泛酸2.1mg42%
维生素B20.9mg69%
维生素B10.3mg29%
维生素A900.0mcg100%
维生素B121.8mcg75%
维生素B60.2mg12%
维生素C18.0mg20%
维生素D2.0mcg10%
维生素E2.5mg17%
维生素K12.0mcg10%

矿物质

营养素含量DV%半衰期
钙220.0mg22%
铬4.0mcg11%
铜0.1mcg0%
碘35.0mcg23%
铁2.8mg16%
镁45.0mg11%
锰0.3mg15%
钼12.0mcg27%
磷260.0mg37%
钾420.0mg9%
硒28.0mcg51%
钠520.0mg23%
锌2.2mg20%

瑞典薄煎饼草莓与越橘奶油 tårta

前言



这是一款克制而迷人的层叠甜点：将薄薄的瑞典薄煎饼层层堆叠，夹入轻柔打发的奶油、明亮清新的草莓夹馅，以及越橘果酱微酸的边锋。平衡感依赖于精准，而非丰盛；每一层都必须保持分明，这样 tårta 才能切面整齐，入口轻盈而不厚重。成品应当以清凉、柔润、甜度恰到好处收尾，让莓果风味成为主角。

配方要点



菜品类别：层叠甜点
菜系或来源：瑞典
课程类型：甜点
成品量：1 个 tårta，10 至 12 份
每份大小：1 片，约 85 g 至 105 g
准备时间：20 分钟
烹饪时间：0 分钟
总时间：20 分钟，如需可另加冷藏时间
难度：中等

设备



1 个上菜盘或蛋糕架
抹刀
小号抹刀
锋利的切片刀

配料



瑞典薄煎饼，11 张，约 550 g
打发奶油，300 g，打发至柔软状态
草莓夹馅，120 g
越橘果酱，80 g

做法



  • 1. 将一张瑞典薄煎饼放在上菜盘或蛋糕架上。在表面抹上一层薄而均匀的打发奶油，边缘留出约 5 mm 的窄边。这一层应当平滑柔润，但不要厚到会滑动。


  • 2. 放上第二张薄煎饼，再重复抹打发奶油。以同样方式继续层层叠放，直到用完所有薄煎饼，并将打发奶油均匀分配，使整体保持平整稳定。


  • 3. 放好最后一张薄煎饼后，将剩余的打发奶油抹在顶部，形成干净均匀的一层。表面应当平滑并略微隆起，边缘整齐收住。


  • 4. 将草莓夹馅舀在顶部，轻轻抹开成均匀一层。最后将越橘果酱以点缀或轻抹的方式铺在表面，图案应克制简洁，使两种水果元素都清晰可见、彼此分明。


  • 5. 如果希望切片更挺，可将组装好的 tårta 冷藏 15 分钟。蛋糕中心应感觉定型，切开时能够保持层次而不被压塌。


    • 装盘与食用



    用锋利的刀切片，并在每次下刀之间将刀擦净。每份应呈现整齐的横截面：浅色薄煎饼、白色奶油与红色水果层次分明，顶部则刻意保持简洁。

    专业提示



    只能使用打发至柔软状态的奶油；如果过稀，tårta 会塌陷；如果过硬，层次就会失去细腻口感。水果层要保持薄且受控，这样甜点才能显得优雅，并且切面整齐。
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