Wednesday, December 21, 2011

奶油泡芙蛋糕

奶油泡芙蛋糕


圣诞 is nearing! And that means I'm spending a good amount of time in my kitchen, with my best friend The Oven. As spectacular as this cake looks, its relatively easy to make. It's just a matter of baking a cake, glazing it and arranging cream puffs on top. I loved the crown of glazed cream puffs, but the cake is also pretty great without them. Oh, and it's jam-filled! Yes, there's no end to the decadence this time of year :) Rating: 4.5 out of 5.




奶油泡芙蛋糕: 玛莎·斯图尔特's Jam-Filled 蛋糕 with 巧克力 Glaze

配料:
- ½cup (1 stick) unsalted butter, plus more for pan
- 1½cups all-purpose flour, (spooned and leveled), plus more for pan
- 1½teaspoons baking powder
- ½teaspoon coarse salt
- 3 large eggs, room temperature
- 1cup sugar
- ½ cup whole milk
- 1teaspoon pure vanilla extract
- 1½cups thick fruit jam

巧克力 Glaze:
- 6 ounces bittersweet 要么 semisweet chocolate, finely chopped
- 1tablespoon light corn syrup
- ½ cup heavy cream
- 20 to 30 巧克力-Glazed 奶油泡芙 (optional)

说明:
- Make cake: Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan (2 inches deep). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium. With mixer on medium, gradually add flour mixture to egg mixture and beat just until combined. With mixer on low, add milk mixture in a steady stream and beat until combined. Fold in vanilla.
- Pour batter into pan. Bake until top is light golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge of pan; turn cake out onto rack to cool completely (top side up), 30 minutes.
- With a serrated knife, trim top of cake to make it level, then split cake in half horizontally. Place bottom layer on a cake plate 要么 serving platter and spread jam evenly on top with an offset spatula. Top with second layer.
- Make glaze: Place chocolate and corn syrup in a heatproof medium bowl. In a small saucepan, bring cream to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Pour glaze on cake and spread with offset spatula so it drips down sides. Refrigerate until glaze is set, 45 minutes (or up to 2 hours). To serve, arrange cream puffs (if using) on top of cake.


Happy Holidays everyone!

奶油泡芙蛋糕

奶油泡芙蛋糕

9条评论:

ian说过...

ziet er goed uit! dit is echt een kersttopper hoor ;)

未知说过...

This is a lovely looking cake!

节日快乐!

cocoa and coconut 说过...

What a monumental cake! I absolutely LOVE cream puffs (profiteroles, as I call them) and chocolate is always good too. This just is mouthwatering, and beautiful, and deserving of lots more adjectives! Well done!

nycstylelittlecannoli说过...

Have a great holiday! Hope you enjoy to the fullest!! :)

哦,看贝尔说过...

This looks spectacular! I wish I could be best friends with *my* oven... Have a great holiday season, sweetie =)

b小姐说过...

This looks so delicious! I would love to be eating some right now!!
Thanks for visiting my blog- A very Merry 圣诞 to you.
http://missbbobochic.blogspot.com/

匿名 said...

Gorgeous photos. Love the nectarine tart! Should be in a magazine. In regards to the question you left on fonts, I used Abadi Condensed Light&Jellyka Delicious 蛋糕. xo

Linnea说过...

Yum! That looks absolutely delicious and very Ladurée (my weakness)! Now on my to do list.

易库金说过...

你好,
Luv this cake....Came through flickr.
Do visit for fusion cooking:
http://easycookinwithmolly.blogspot.com/