春天里的小清新–椰香柠檬蛋糕Coconut Lemon Curd Cake

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十天里做了三次

两个生日一个爬梯

食谱都印在脑子里了 LOL

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      最近太忙太忙,为了全心备战人生中的一个重大决择–4月10日的面试,紧张,喜悦,被这事一折腾,居然忙碌中错过了老公的生日18日,然后就是一连串的事情接踵而至,儿子19日掉了第一颗牙;准备好的复活节20日也被凌晨4点突如其来的一个电话给破坏了,错过了复活节和家人一起找蛋过节的乐趣,还在一天内上了14个小时的班,累得半S。老公也忙,忙乱中把我放在厨房台面的儿子的第一颗牙也顺手给倒进厨房下水道,我还想留着这第一颗牙做纪念,也泡汤了,然后只好用一小截木棍代替牙齿放在一个小袋子里,骗过儿子,让他放在枕头下,等待牙仙的到来。不过那些无谓的忙碌在四月底就会结束了,Lucy 会好好的休息一段时间—-然后摸摸毛线,还想在给自己钩一件像样的小上衣,哈哈哈!!

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第一个蛋糕是做给婆婆95岁的生日蛋糕(4月19日)

因为好吃,朋友家爬梯要求带甜点

老公立马派下任务再做一次(4月26日)

照看婆婆的大姐叫April,28日过生

我就想着送她一个蛋糕过生日

让她从我做的蛋糕中选一个

我给了她三个选择:

巧克力蛋糕

红丝绒蛋糕

椰香柠檬蛋糕

因为她才吃了我婆婆的生日蛋糕

她觉得很好吃

所以就要了这个

这才有了十天内做三次的经历

       喜欢joyofbaking很久了,所以在脸书上加了她,不过我一般都看看,很少动手要试验。刚好在婆婆和老公生日前看到她推出coconut cake配方,觉得很新奇,不知道这个椰香和柠檬混合在一起会是个什么味道,生日临近又很忙确实没有时间考虑太多,看看材料都简单,觉得可以做来试试看。她的很多配方都附带有视频,做之前看了看她的视频,觉得非常的有用,特别适合新手,很直观,她的解说也很平实,就象邻居阿姨一样耐心,而且还可以学到一些烘焙知识。建议在国外喜欢烘焙的朋友可以去她那里学习烘焙,国内的就没有办法了,她用的是youtube,国内看不到。

     这款酸酸甜甜的蛋糕,感觉特别的适合初春,给你一点小清新的味道。蛋糕体是黄油蛋糕,加了白脱奶的蛋糕都特别的松软,而且有黄油浓浓的香味,配上酸甜柠檬酱和象棉花糖一般入口即化的糖霜,微酸中和微甜,味道刚刚好,椰丝在里面更是锦上添花,配上一杯咖啡,美去吧!!因为喜欢所以再忙再懒也要记录下来。

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椰香柠檬蛋糕

Coconut Lemon Curd Cake

来源于:joyofbaking  coconut cake

 

柠檬酱的制作

材料:


  • 室温鸡蛋 3个

  • 鲜榨柠檬汁 1/3 杯 (80毫升)约1个大柠檬,2-3个小柠檬

  • 柠檬皮屑 1 大勺 (4克)只要黄色部分

  • 白糖 3/4 杯 (150克)

  • 室温黄油 4 大勺 (55克)切小块

做法:小锅内加入鸡蛋,柠檬汁,白糖搅拌均匀后隔水加热,继续不停的搅拌,直到液体变得粘稠,如果有做糖用的温度计,温度到达160F/71C,(此过程需要的时间取决于隔水加热的温度)离火,如果有颗粒在里面过滤,然后加入黄油和柠檬皮屑继续搅拌至平滑,冷却后柠檬酱会更稠一些。趁热用保鲜膜覆盖整个柠檬酱的表面,然后放入冰箱冷却。柠檬酱在冰箱内可以放置一个星期。

    非常喜欢这个柠檬酱,不光可以用来做蛋糕,也可以用来涂抹在面包片上当早餐,还可以用来做夹心面包等。

白脱奶蛋糕的制作

材料:


  • 中筋面粉 2又1/2杯 (325克)

  • 泡打粉 2 茶勺 (8克)

  • 小苏打 1/2 茶勺 (2克)

  • 盐 1/2 茶勺

  • 室温黄油 1 杯 (225克)

  • 白糖 1又3/4 杯 (350克)

  • 室温鸡蛋 4 个

  • 香草香精 1 茶勺

  • 室温白脱奶buttermilk 1 杯 (240毫升)国内估计不容易买到白脱奶,这次看joyofbaking的视频教学学了一招和大家分享:如果没有可以用室温全脂牛奶加入一茶勺柠檬汁或白醋,室温静置约10分钟可以替代白脱奶。

做法:

  1. 准备2个8寸或9寸的烤盘,喷油,撒粉,再铺上一张烤盘纸,便于脱膜。

  2. 烤箱预热350F/180C。

  3. 混合面粉,泡打粉,小苏打,盐过筛备用。

  4. 在搅拌机内中速打发黄油,大约1-2分钟。边搅边慢慢的加入白糖,直到变得很松软,大约3分钟。然后一个一个的加入鸡蛋,每加一次都要充分的搅拌均匀,中途可以刮刮搅拌盆。

  5. 然后加入香草香精继续搅拌均匀。

  6. 搅拌机调低速,面粉混合物(做法3)分三次,白脱奶分两次,间次加入。即面粉混合物–白脱奶–面粉混合物–白脱奶–面粉混合物。每次加入后都要搅拌均匀。

  7. 将面糊均匀的分到两个烤盘内,抹平表面。入烤箱烤27-30分钟,用牙签插入不沾就好了。

  8. 烤好的蛋糕冷却十分钟后,倒扣在网架上,撕掉烤盘纸,继续冷却透。备用。

瑞士蛋白糖霜的制作:

材料:

  • 室温蛋白 3个 (90克)

  • 白糖 1又1/2 杯 (300克)

  • 冷水 1/4 杯 (60毫升)

  • 浅色玉米糖浆 1 大勺(15毫升)

  • 塔塔粉 1/4 茶勺

  • 香草香精 1 茶勺

做法:

  1. 将蛋白,白糖,水,玉米糖浆和塔塔粉一起放入一个不锈钢盆内,我用的是搅拌盆,比较深。先在盆里搅拌均匀,然后放在隔水加热的锅上,用手提式的搅拌机,直接在隔水加热中的搅拌盆里搅拌,如果你的搅拌机可以调速,前三分钟用中低速,然后提速再继续搅拌3-4分钟,这个时候提起搅拌头,糖霜会弯头,也就是湿性打发状态。我的手提搅拌机只有一个速度,没有关系,我也做成了。(经网友提醒蛋白的加热温度影响到安全的问题,非常的感谢。我在网上也找了相关资料,一般蛋白糖霜加热到160F就是安全的,白糖在140F就开始融化,有温度计最好用温度计,没有的,在白糖融化以后继续加热到蛋白很烫就可以了)

  2. 然后离火,加入香草香精,把搅拌盆直接放到搅拌机用高速快速打发1-2分钟,提起搅拌头,糖霜可以直立不倒,也就是硬性打发,就可以了。冷却到室温就可以使用了。

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非常细腻粘稠的糖霜

口感就像棉花糖

入口即化

组合:

甜椰丝两杯,如果怕甜,可以用未加糖的椰丝。

将每个蛋糕横切成两片,每层中间铺上1/3的柠檬酱,撒上一些椰丝,最后把糖霜涂抹在最后一层蛋糕表面和四周,撒上椰丝。可以象我一样再简单的装饰一下,放些糖豆,放些水果增加一些颜色。

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COCONUT CAKE

joyofbaking  coconut cake

Lemon Curd:

3 large eggs, at room temperature

1/3 cup (80 ml) freshly squeezed lemonjuice (about 2-3 lemons)

1 tablespoon (4 grams) finely shredded lemon zest(outer yellow skin of lemon)

3/4 cup (150 grams) granulated white sugar

4 tablespoons (55 grams)butter, at room temperature and cut into small pieces

Lemon Curd:In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or yogurt) (160 degrees F or 71 degrees C). (This can take about 10 minutes depending on the temperature of your simmering water.).

Remove from heat and, if needed, immediately pour through a fine strainer to remove any lumps. Stir or whisk the butter and lemon zest into the lemon curd. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.

Buttermilk Cake:

2 1/2 cups (325 grams) all purposeflour

2 teaspoons (8 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon salt

1 cup (225 grams) unsalted butter, at room temperature

1 3/4 cups (350 grams) granulated white sugar

4 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk, at room temperature

ButtermilkCake:

Preheat oven to 350 degrees F (180 degrees C). Butter and flour two – 9 inch x 2 inch (23 x 5 cm) cake pans, and then line the bottoms of the pans with parchment paper.

In a mixing bowlsiftor whisk together the flour, baking powder, baking soda, and salt.

In bowl of electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3 minutes). Add the eggs, one at a time, beating well after each addition.Scrape downthe sides of the bowl.Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture (in three additions) and buttermilk (in two additions), beginning and ending with the flour. 

Evenly divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 27 to30 minutesor until a toothpick inserted into the center of the cake comes out just clean and the cake springs back when lightly pressed in the center. 

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before filling and frosting.

Frosting:

3 large egg whites (90 grams), at room temperature,

1 1/2 cups (300 grams) granulated white sugar

1/4 cup (60 ml) cold water

1 tablespoon light corn syrup (or golden syrup)

1/4 teaspoon cream of tartar

1 teaspoon pure vanilla extract

Frosting: Put the egg whites, sugar, water, corn syrup, and cream of tartar in a stainless steel bowl. With a handheld electric mixer beat the mixture until the ingredients are well combined. Then place the bowl over a saucepan of simmering water. Continue to beat, on medium-low speed, for about 3 minutes. Then increase the speed to high and continue to beat for another 3 to 4 minutes or until the frosting forms soft peaks.

Remove from heat, add the vanilla extract, and continue to beat on high speed for another 1 to 2 minutes or until the frosting is thick and of spreading consistency. Let cool to room temperature and then use immediately.

Garnish:

2 cups (150 grams) sweetened or unsweetened dried coconut (shredded or flaked)

 

Assemble: With a serrated knife, cut each cake layer in half, horizontally. Place one cake layer on your serving plate and spread with about 1/3 of the lemon curd and sprinkle with about 2 tablespoons of coconut. Continue with the next layers, stacking and filling with the lemon curd and coconut. Frost the top and sides of the cake with the 7-Minute Frosting and then sprinkle with dried coconut. If not serving immeditely, cover and refrigerate the cake.

Serves about 12 people.

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