黃桃乳酪蛋糕 Peach and yogurt mousse cake

加拿大作為楓葉之國，到處都可見到楓樹。入秋當楓葉轉紅，火紅的楓樹更是美不勝收。
每當深秋時份，滿地都是各種樹的落葉，有紅，黃，咖啡，綠等顏色構成的圖畫，同樣顏值極高。
看到這麽美麗的葉，便想將它放在蛋糕做裝飾，於是拾數片大小不同的楓葉，回家浸水洗後抹乾，在葉背薄薄抺上油，然後塗上已調溫朱古力，待硬身後撕去葉片，掃上食用閃粉，即成靚靚裝飾，為所做甜點添上美麗！ 👍🏻

杏仁蛋糕 Joconde  cake  

蛋黃 Egg yolk  1 pc

蛋 Egg  1 pc

低筋麵粉 Cake flour  45g

杏仁粉 Almond flour 50g

蛋白 Egg white   3 pcs

糖 Sugar  60g

已溶牛油 Melted butter 15g

1. 麵粉過篩加杏仁粉混合
     Mix sifted flour and almond flour

2. 蛋黃加蛋加20g糖打至浮身
     Whip egg yolk and egg with 20g sugar until fluffy 

3. 加入粉類和牛油攪勻待用

    Add flour mixture and butter then stir well

4. 蛋白加40g 糖打至硬

     Beat egg white and 40g sugar until stiff

5. 將1/3打起蛋白加入麵糊攪䦕

    Fully Incorporate 1/3 egg white into almond batter 

6. 最後捲入其餘蛋白

     Gently fold in remaining egg white

7. 用 200c焗約15分鐘

    Bake at 200c for about 15 mins

    

7. 將蛋糕裁切成所需大小和型狀
     Cut and slice into required size and shape

     

黃桃慕絲 Peach mousse 

黃桃蓉 Peach purée 150g

糖 Sugar  30g

魚膠粉 Gelatin  7g

檸檬汁 Lemon juice  1 tsp

淡忌廉 Cream35%  150g

1. 將魚膠粉和糖混合，然後加桃蓉攪勻
     Mix gelatin and sugar, then add peach purée

2. 加熱至糖和魚膠溶加檸檬汁後待暖約40c

     Heat mixture until sugar and gelatin dissolved then add lemon juice and let cool to warm/40c

3. 打起淡忌亷至約5-6成後加桃蓉拌勻即可

     Whip cream to thicken then mix with peach mixture

    

黃桃啫喱 Peach jelly 

桃蓉 Peach purée  150g

糖  Sugar 10g

魚膠粉 Gelatin powder  3g

寒天粉 Agar powder  3g

1. 將糖，魚膠粉和寒天粉混合好後加入桃蓉
     Mix sugar, gelatin and agar powder then add peach purée 

   

2. 加熱至糖，魚膠和寒天粉溶解
     Heat the mixture until  sugar, gelatin and agar powder dissolved
3. 待涼即可倒上黃桃慕絲上

     Let cool and ready for pouring 

      

乳酪慕絲  Yogurt mousse  

乳酪 Yogurt  200g

淡忌廉 Cream 35%   200g

糖Sugar  60g

魚膠粉  Gelatin 10g

奶 Milk  100g

1. 魚膠粉加糖混合好後加奶
     Mix gelatin and sugar then mix with milk 
2. 將奶混合物加熱至魚膠和糖溶

     Heat the mixture until sugar and gelatin dissolved  
3. 待涼至暖/40c

     Let cool to warm/40c

4. 打起忌廉至約5－6成後加入乳酪打勻

     Whip cream to thicken then add yogurt and whip to combine 

5. 加入奶混合物拌勻即可

     Stir into milk mixture and ready for use

      

白朱古力淋面 Mirror glaze  

白朱古力 White chocolate   100g

White candy melt 50g

淡忌廉 Cream 35%  100g

奶 Milk 50g

葡萄糖漿 Glucose syrup  50g

魚膠片 Gelatin sheet  5g

1. 將忌廉，奶和糖漿混合加熱至剛沸
     Heat cream, milk and glucose syrup to just boil
2. 加入已浸冰水軟身的魚膠片攪勻

     Add bloomed gelatin sheet then stir well
3. 然後倒入白朱古力和candy melts 中然後攪開至朱古力全溶化

     Pour over into white chocolate and candy melts then stir well
4. 加入食用色素混合好

     Add icing color 

     

5. 待涼至約35c即可作淋面用
     Let cool to 35c and ready to use

   

組合 To assemble  

1. 將蛋糕放入慕絲圈底部
     Place joconde cake at bottom of mousse ring
2. 將蛋糕放入慕絲圈底部

     Pour over peach mousse then freeze until mousse set

     

3. 倒入黃桃啫喱後再冰至全體堅硬
     Pour over peach jelly then freeze until firm and hard

      

4. 脫模後入冰箱待用
     Remove from mousse ring then keep in freeze 

      

5. 將慕絲圏校大／用大一碼慕絲圈，然後在底部網上保鮮紙
     Adjust mousse ring to a larger size then mount a plastic film at the bottom
6. 倒入乳酪慕絲然後將已冰硬的黃桃慕絲在中央輕輕壓入至乳酪慕絲和蛋糕底平排

     Pour yogurt mousse then gently press down frozen cake at the cente until yogurt mouss level        with joconde cake base 

   

7. 將整體冰至硬身
     Freeze until firm and hard
8. 蛋糕脫模後放在架上

     Remove from mousse ring then place cake on a rack

9. 淋上朱古力淋面然後放上裝飾即可

     Pour over mirror glaze then decorate