杏仁焦糖层
杏仁片,
20克,
淡奶油,
10克,
细砂糖,
100克,
水,
24克雪藏蛋糕层
淡奶油,
40克,
杏仁,
30克,
鸡蛋,
1个,
马斯卡彭芝士,
75克,
细砂糖,
32克,
柠檬汁,
1大勺,
海绵蛋糕,
1片淡奶油焦糖适量雪藏蛋糕的做法步骤
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/10/24/2017102415088250812488437885543.JPG)
1.首先做杏仁焦糖层,将杏仁片放入烤箱烤熟;细砂糖加水放电磁炉上中小火熬糖浆,慢慢熬出颜色后加入淡奶油拌匀
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/10/24/2017102415088250837784307885543.JPG)
2.模具底部铺上杏仁片
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/10/24/2017102415088250867032617885543.JPG)
3.模具底部铺上杏仁片
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/10/24/2017102415088250939563957885543.JPG)
4.接着做雪藏蛋糕层:鸡蛋黄加马斯卡彭用手动打蛋器搅拌均匀,加入剁碎的杏仁片拌匀
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/10/24/2017102415088250965544847885543.JPG)
5.淡奶油打发好后加入柠檬汁拌匀,然后再倒入步骤4中拌匀
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/10/24/2017102415088250992645347885543.JPG)
6.鸡蛋白加细砂糖打发至湿性发泡
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/10/24/2017102415088251018346037885543.JPG)
7.取1/3打发好的蛋白到步骤5中混合,再将混合物全部倒入剩余的蛋白中翻拌均匀
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/10/24/2017102415088251048162567885543.JPG)
8.拌好的面糊铺入模具8分满
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/10/24/2017102415088251111588117885543.JPG)
9.取一片形状跟模具一样大小的海绵蛋糕片,其中一面抹上一层淡奶油焦糖(海绵蛋糕提前烤好的)
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/10/24/201710241508825114708557885543.JPG)
10.然后再盖入雪藏蛋糕层上
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/10/24/2017102415088254660589137885543.JPG)
11.放冰箱冷冻,吃的时候取出切块即可
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/10/24/2017102415088268402266947885543.JPG)
12.多重口感的蛋糕,刺激味蕾
TAGS:
烘焙 下午茶 秋季食谱 其他菜系 杏仁片
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