蛋糕底 Genoise sponge
蛋黃 Egg yolk 3 pcs
糖 Sugar 20g
低筋麵粉 Cake flour 75g
蛋白 Egg white 3 pcs
糖 Sugar 55g
檸檬汁 Lemon juice 1 tsp
1. 蛋黃加糖打至浮身和泛白
Beat egg yolks and sugar until fluffy
2. 加入巳篩麺粉，打勻待用
Add in sifted flour, salt and vanilla, and mix well
3. 蛋白加糖打至硬
Beat egg white and sugar until stiff
4. 將1/3打起蛋白加蛋黃糊中用機打勻
Fully Incorporate 1/3 egg white into egg yolk batter by hand mixer
5. 最後捲入其餘蛋白
Gently fold in remaining egg white
6. 將麵糊倒在入爐紙/墊然後推䦕成圓形狀(直徑約7吋）
Spread on parchment paper/baking mat into disc shape (about 7' in diameter)
7. 用 190c 焗約10 －12 分鐘
Bake at 190c for about 10 －12 mins
芒果啫喱 Mango jelly
芒果醬 Mango pulp 200g
糖 Sugar 12g
魚膠粉 Gelatine 4g
大菜粉 Agar powder 2g
檸檬汁 Lemon juice 1tsp
1. 將糖，魚膠粉和大菜粉混合好加入芒果醬中然後加熱
Mix sugar, gelatin and agar powder then add mango pulp and heat
2. 當魚膠和大菜全溶後離火加入檸檬汁
When gelatine and agar dissolved, remove from heat and add lemon juice
3. 待至暖然後倒入已包保鮮紙的7吋圓模
Let cool to warm then pour into 7' mousse ring
4. 入冰櫃雪至冰硬然後埋餅前脫模待用
Freeze to hard then remove from mould before assembly
芒果慕絲Mango mousse
芒果醬 Mango pulp 200g
芒果醬 Mango pulp 200g
糖 Sugar 60g
魚膠粉 Gelatin 10g
淡忌廉 Whipping cream 35% 200g
1. 將魚膠粉和糖混合，然後加入芒果醬中攪勻
Mix gelatin and sugar, then add in mango pulp
2. 加熱至糖和魚膠溶解即可
Heat mixture until sugar and gelatin dissolved
3.待涼至暖約40c
Let cool to warm/40c
4. 打起淡忌亷至約5-6成
Whip cream to thicken but not stiff
5. 加芒果混合物拌勻即可待用
Mix cream with mango mixture and ready to use
朱古力慕絲 Chocolate mousse
黑朱古力 Dark Chocolate 120g
奶 Milk 70g
魚膠 Gelatin 5g
淡忌廉 Cream 35% 250g
1. 朱古力加熱至半溶
Heat chocolate to half-melted
2. 魚膠加奶後加熱至魚膠溶化
Heat gelatin and milk until gelatin melted
3. 將魚膠液倒入朱古力中攪拌均勻後，待涼至暖/40c
Pour milk mixture into chocolate and stir to mix. Let cool to warm/40c
4. 打起忌廉至5成
Whip cream to thicken but not stiff
5. 將忌廉和朱古力糊混合好即可
Fully incorporate whipped cream with chocolate mixture
朱古力忌廉 Chocolate cream
黑朱古力 Dark chocolate 40g
淡忌廉 Cream 35% 150g
1. 將50g忌廉加熱後倒入切碎朱古力中攪勻
Heat 50g cream and add to chopped chocolate then stir well
2. 然後加入餘下的忌廉拌勻
Add remaining cream
3. 雪過夜至凍
Refrigerate overnight
4. 打至企身即入袋唧花
Whip to stiff and ready for piping
甜忌廉 Chantilly cream
淡忌廉 Cream 35% 100g
糖霜 Icing sugar 10g
溫呢拿醬 Vanilla paste 1/2 tsp
1. 凍忌廉加糖霜加溫呢拿打起至硬身即可入唧袋待用
Whip cold cream, icing sugar and vanilla paste to stiff and ready for piping
組合 Assembly
1. 在 8吋圓模底放上一片蛋糕，然後把手指餅圍邊
Place a slice of cake at the bottom of a 8in round mould then arrange giant ladyfingers alongside
2. 倒入一層朱古力慕絲，放入芒果啫喱，再倒入一層朱古力慕絲
Pour into a layer of chocolate mousse then gently press in the frozen mango jelly, cover with the remaining chocolate mousse
3. 輕輕按入另一片蛋糕，最後倒入芒果慕絲
Gently press in another cake slice then add in mango mousse
4. 放入雪櫃雪至慕絲變硬後，在面上放芒果肉，然後分別用圓咀和花咀唧上朱古力忌廉和甜忌廉
Refrigerate until mousse set then arrange mango fresh on top, pipe chocolate and chantilly cream with round and star nozzles
5. 放上朱古力裝飾即可
Decorate with chocolate butterflies
1. 在 8吋圓模底放上一片蛋糕，然後把手指餅圍邊
Place a slice of cake at the bottom of a 8in round mould then arrange giant ladyfingers alongside
2. 倒入一層朱古力慕絲，放入芒果啫喱，再倒入一層朱古力慕絲
Pour into a layer of chocolate mousse then gently press in the frozen mango jelly, cover with the remaining chocolate mousse
3. 輕輕按入另一片蛋糕，最後倒入芒果慕絲
Gently press in another cake slice then add in mango mousse
Refrigerate until mousse set then arrange mango fresh on top, pipe chocolate and chantilly cream with round and star nozzles
5. 放上朱古力裝飾即可
Decorate with chocolate butterflies
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