Chocolate Magic Custard Cake巧克力 神奇卡士达蛋糕

不久前在网上看到whiteonricecouple上载的魔术卡士蛋糕，单单一种面糊,既然能烘培出三层不同组织的蛋糕呢？

蛋糕的上层像戚风蛋糕，中层像是软软的卡士达，下层像kueh的质感

真的很好奇! 哪会有这麽神奇的食谱。

对这个神奇的甜点超感兴趣，从没有听过，也没有吃过，决定做这个蛋糕。

 

据我所知，食谱来源：西班牙

巧克力神奇卡士达蛋糕
（8吋四方模）
材料：
113 克 无盐奶油，融化
600 ml 牛奶
115 普通面粉
43g 可可粉
4 粒蛋、蛋黃/ 白 分开
4 滴 白醋
210g细砂糖
2 tbsp(30ml) espresso 咖啡，温热
1 tsp （5ml) vanilla  草精
做法：
1，烤盤抹油，铺上烘焙纸备用，烤箱预热170 度
2. 融化奶油放一旁，牛奶煮至温热放一旁。
3.  面粉 + 可可粉一起过筛放一旁备用。
4. 蛋白加入白醋搅拌至干性发泡的状态。
5. 蛋黄加入砂糖搅打至蓬松，倒入融化奶油，espresso, vanilla 继续搅打混合均匀.
6.  倒入面粉、可可粉，搅拌至均匀，然后加入牛奶拌均匀（用手拌器轻轻地拌匀）
7. 將蛋白霜分3次倒入蛋黄混合液体里混合至均匀。
8.  混合好的液体倒入烤模，烤约50-60 分鐘至熟。
9.  蛋糕完全冷却后，洒上细砂糖或糖粉就可以享用了。

Chocolate Magic Custard Cake
Recipe adapted from whiteonricecouple.com
Ingredients:
1/2 cup (113g) unsalted Butter
2 1/2 cups (600ml) Milk
1 cup (115g) Flour
1/2 cup (43g) Cocoa Powder
4 Eggs, separated
4 drops White Vinegar *see head note
1 3/4 cups (210g) Confectioner's Sugar
2 Tablespoons (30ml) Espresso or Strong Coffee, lukewarm
1 teaspoon (5ml) Vanilla Extract
extra confectioner's sugar for dusting
optional-fresh berries for garnish
Directions:
1.Preheat the oven to 325°F. Lightly butter or grease a 8"x8" baking dish.
2.Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
3.In a separate bowl, whisk together the flour and cocoa powder for 20 seconds. Set aside.
4.Whip the egg whites with vinegar to stiff peaks. Set aside.
5.Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated.
6.Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk/beat in the milk until everything is well mixed.
7.Fold/gently-whip in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
8.Pour the batter into the prepared pan and bake for 50-60 minutes or until when you gently shake the cake, it is slightly jiggly but is no longer runny jiggly (I know it sounds weird, but that is the best way we can think of describing the sensation).
9.Allow cake to completely cool before cutting and then dust with confectioner's sugar *see Note 1. Garnish with fresh berries if desired.