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原料
低粉: 80克, 鸡蛋: 3个, 可可粉: 20克, 白糖: 90克, 黄油: 20克, 动物性鲜奶油: 175克, 黑巧克力: 175克, 黄油: 30克, 树莓果酱: 75克, 君度香橙酒: 2小勺(10ml), 草莓: 10个, 糖粉: 适量
步骤
1黄油隔热水化开,待用;鸡蛋蛋白和蛋黄分开。蛋白分三次加入70克白糖,硬性发泡
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2蛋黄中加入20克白糖搅拌到糖化开
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3取1/3蛋白加入蛋黄糊中
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4翻拌均匀
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5把蛋黄糊倒入蛋白糊中
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6翻拌均匀
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7取出1小勺蛋糊加入化开的黄油中拌均匀,成黄油蛋糊待用
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8蛋糊里过筛低筋面粉和可可粉
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9快速翻拌均匀,再加入黄油蛋糊拌匀
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10倒入6寸蛋糕烤模
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11180度,中下层,28分钟左右。冷却后脱模,分成三片
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12取树莓酱75克。如果果酱较凝固,可隔热水略化开。我这款酱很轻松就拌开了,就没隔热水化开
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13树莓酱中加入君度香橙酒拌均匀
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14把酱涂在每片蛋糕片的其中一片上,等半小时左右,等它略干一些
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15等待的过程中,制作巧克力甘纳许。奶油加热,再关火加入巧克力,化开
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16再加入黄油,化开
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17略变稠,舀起来,能有缓慢的厚糊状滴落
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18把取一片蛋糕,有果酱一面向上,再往这面上涂上一屋巧克力甘纳许,再叠另一片蛋糕,如此反复,至到涂完最后一层的顶部,及四周一圈。涂抹的过程中,如果越来越稠,巧克力甘纳许都不好推开,就再加热两秒,就好用了
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19摆上草莓
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20撒上糖粉,就可以了
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