三色牛油蛋糕 Neopolitan Butter cake

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【蛋糕材料】
牛油500克、细糖350克、盐1茶匙、A蛋8粒、普通面粉500克、发粉2茶匙、小苏打粉1茶匙、鲜奶200毫升、香草精1茶匙、粉红色素1⁄2茶匙、巧克力膏1汤匙3 个8寸圆蛋糕盘(铺油纸后涂少许油再撒少许面粉)
【牛油糖霜】
牛油750克、糖粉1500克、香草精1茶匙、食用粉红色素、褐色素、挤袋和钻嘴各3个
【牛油糖霜做法】
把糖粉筛入ELBA台式搅拌机里,加入牛油和香草精,用低速搅拌至刚刚混合即可。把材料分成3份,一份原色,一份染粉红色,一份染褐色。
【蛋糕做法】
1. 用台式搅拌机,把牛油、糖及盐搅拌至浓厚,然后逐个加入鸡蛋搅拌。
2. 加入筛过的面粉、发粉及小苏打粉,并间隔性加入鲜奶,搅拌均匀。
3. 把面糊分成3份,一份原色,一份染粉红色,一份染巧克力色。
4. 把面糊分别倒入蛋糕盘里。放入预热至170℃的电烤箱烤30分钟至熟,或以竹签插入测试。取出蛋
糕,待冷却后才涂糖霜。(图2)
【组合】
1. 把巧克力蛋糕做最底层,涂上牛油糖霜,然后叠上粉红色蛋糕,再涂上牛油糖霜,最后叠上原色蛋糕。
(图3-4)
2. 用挤袋把巧克力色糖霜螺旋式涂在巧克力蛋糕层。
3. 接着用挤袋把粉红色糖霜螺旋式涂在粉红色蛋糕层,然后是原色蛋糕表面。(图5)
4. 完成的蛋糕不必收入冰箱,但最好2天内吃完。

【Cake Ingredients】
500 g butter, 350 g caster sugar, 1 tsp salt, 8 “Grade A” eggs, 500 g plain flour, 2 tsps baking powder, 1 tsp bicarbonate of soda, 200 ml fresh milk, 1 tsp vanilla essence or paste, 1⁄2 tsp pink food colouring, 1 Tbsp chocolate emulco 3 x 8” round cake pan (greased and line baking pans, just grease and flour,
dusting off excess flour.)
【Butter icing ingredients】
750 g butter,1500 g icing sugar, 1 tsp vanilla essence, pink food colouring, brown food colouring, 3 pcs piping bags & nozzles
【Method to prepare butter icing】
Sift icing sugar into ELBA Stand Mixer, add in butter and vanilla essence, cream over low speed until icing is just mixed. Divide icing into 3 portions, leaving one plain, the other pink and last portion brown. (pic 1)
【Method for cake】
1. Using an Stand Mixer, cream butter, sugar and salt until creamy. Add in eggs, one at a time, beating well after each addition.
2. Fold in sifted flour, baking powder and bicarbonate of soda, alternately fold in fresh milk until well combined.
3. Divide batter into 3 portions, one leave plain, the other pink and the last chocolate.
4. Spoon batters into the 3 prepared pans. Bake in pre-heated Electric Oven to 170℃ for 30 minutes or until cooked, where tester inserted in the
centre comes out clean, remove from oven and leave to cool before icing.(pic 2)
【Method】
1. Lay the chocolate layer on the cake board, spread some icing over and top with the pink layer and again another layer of icing then the plain layer. (pic 3-4)
2. Pipe the bottom chocolate layer with the chocolate tinted icing with swirls.
3. Continue piping the pink layer with pink tinted icing and lastly cover the top with plain icing. (pic 5)
4. Cake does not need to chill. Best served within 2 days at room temperature.