师太的西点之旅-64楼更新：蛋糕中的经典代表作__Black forest

xiongniu

师太的柠檬塔___lemon tart topped with vanilla cream
Crust:

1 cup (130 grams) all purpose flour

1/3 cup (35 grams) confectioners (powdered or icing) sugar

1/8 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

Lemon Filling:

5 ounces (140 grams) cream cheese, room temperature.

1/2 cup (100 grams) granulated white sugar

1/2 cup (120 ml) fresh lemon juice (approximately two large lemons)

2 large eggs

1 tablespoon grated lemon zest (outer lemon skin)

Topping:

1 cup (240 ml) cold heavy whipping cream (contains 35-40% butterfat)

2 tablespoons (20 grams) confectioners (powdered or icing) sugar

TIPS:

Always remove the zest first before halving and squeezing the lemon.

Use a fine strainer to remove the seeds and pulp from the juice.

Shortbread Crust: Butter or lightly spray with a nonstick vegetable cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom.


Shortbread Crust Video

In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven.

When the pastry is completely chilled, place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.

Reduce the oven temperature to 350 degrees (177 degrees C).

Lemon Filling: In a food processor or electric mixer, place the cream cheese and process until smooth. Add sugar and process until incorporated. Add the eggs and process until thoroughly combined. Add the lemon juice and zest and process until well blended and smooth. Pour filling into pre baked tart shell and bake for approximately 25 - 30 minutes or until filling is set. Transfer tart to a wire rack to cool and then cover and refrigerate until well chilled, at least an hour.

Topping:  Put your mixing bowl and whisk in the freezer for about 15 minutes. Then beat the whipping cream and powdered sugar until stiff peaks form. Can just spread the whipped cream over the filling or transfer the whipped cream to a pastry bag fitted with star tip (#1M), and pipe stars over the entire surface of the tart. Refrigerate until serving time.

小猪顾

baobaoface

好厉害啊！好多蛋糕啊

xiongniu

师太烘焙坊新推巨作_蛋糕中的经典代表作__Black forest

Cherries

24 ounce (700 ml) jar of Morello Cherries in syrup

4 tablespoons Kirsch or Cherry Brandy

1/4 cup (50 grams) granulated white sugar

Chocolate Genoise:

3 tablespoons (42 grams) hot melted unsalted butter

1/2 cup (60 grams) cake flour

1/4 teaspoon salt

1/3 cup (30 grams) unsweetened regular or Dutch-processed cocoa powder

4 large eggs

2/3 cup (135 grams) granulated white sugar

1 teaspoon pure vanilla extract

Whipped Cream Frosting

2 1/2 cups (600 ml) heavy whipping cream (double cream) (35% butterfat)

1 teaspoon pure vanilla extract

3 tablespoons (35 grams) granulated white sugar

Cherries: Drain the cherries, reserving the liquid. Place the cherries in a bowl and toss with 2 tablespoons Kirsch. Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2 tablespoons Kirsch, and let cool.

Chocolate Genoise: Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.

In a bowl, sift the flour, salt and cocoa powder. In a heatproof bowl whisk the eggs with the sugar. Place over a saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from heat and transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5 minutes) (the batter will fall back into the bowl in a ribbon-like pattern). Beat in the vanilla extract. Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest. Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. Pour into your pan, smoothing the top. Bake for about 20 - 25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan. The cake can be stored for two days or frozen for a month.

Whipped Cream Frosting: In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.

Assemble Cake: Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 1/4 cup (60 ml) cherry syrup. Take 1 cup of whipped cream and spread on the moistened genoise. Place the cherries evenly over the cream. Brush the cut-side of second genoise layer with 1/4 cup (60 ml) syrup. Place cut-side down on top of the cherries, gently pressing to compact. Reserve one cup (240 ml) of whipped cream and spread the remaining cream over top and sides of cake. Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved chocolate.

羊贵妃

guojun

师太你卖蛋糕吧，我来买，在悉尼吗？

xiongniu

guojun 发表于 2013-7-17 12:02
师太你卖蛋糕吧，我来买，在悉尼吗？

在墨尔本 ，我家师太做蛋糕是上班之外的自娱自乐，她自己也不吃的，基本上都是送给亲朋好友、单位同事。

因为自己不吃，她都盼着亲戚和好友过生日就能做蛋糕，傻的不得了 。

cathywu1021

daniel2008

好厉害啊。做那么几次就做的那么好了。有人就是天生的聪明啊。