梨子奶皇蛋糕 Pear & Custard Cake

材料：

蛋糕面糊：

牛油125克、幼糖150克、盐1/4茶匙、A蛋2粒、自发面粉225克(筛过)、蛋黄粉2汤匙(筛过) 、信任茸60克、牛奶125毫升、苹果2粒(切4瓣) 、1桃子粒(切片) 、杏桃酱2-3汤匙(拌以1汤匙热水)

奶皇馅料：

蛋黄粉2汤匙、幼糖2汤匙、牛奶250毫升、香草味香精1茶匙、牛油20克

梨子2粒(去皮切瓣)

8寸烤盘(铺防油纸)

做法：

奶皇馅料：

1. 把所有奶皇馅料材料混合，慢火煮至稠后熄火。以保鲜膜覆盖以防结痂。
2. 待完全冷却后才用。
3. 蛋糕做法：
4. 把牛油、糖及盐以电动搅拌器搅拌至松发。
5. 逐个加入鸡蛋，搅拌均匀。
6. 用杓子拌入面粉、蛋黄粉、杏仁茸及牛奶。
7. 倒入一半的，面糊，然后摆入梨子。
8. 把奶皇倒在梨子上，然后倒入其余面糊
9. 这时铺上苹果(皮向上) 、再间隔叠上桃子片。
10. 放入预热至170°С的烤炉里烤1小时，以竹签测试熟度。
11. 以杏桃果酱涂面，温吃。提示：蛋糕当天做好当天吃最美味，特别是水果蛋糕不宜售隔夜。但一定要收藏的话，记得从冰箱取出后以微波炉加热10秒钟。

Cake batter

125 g butter，150 g castor sugar，¼ tsp salt，2 “Grade A” eggs，225 g self raising flour, sifted，

2 Tbsps custard powder, sifted，60 g ground almonds，125 ml milk，2 apples, quartered，

1 peaches, sliced，2-3 Tbsps apricot jam, warmed with 1 Tbsp hot water

­Custard Filling

2 Tbsps custard powder，2 Tbsps castor sugar，250 ml milk，1 tsp vanilla essence，

20 g butter

2 pears, peeled & quartered

8” round cake pan, lined at the bottom with greaseproof paper

Method:

To prepare custard

1. Add all custard ingredients in a saucepan & cook over low heat until custard thickens. Cover with cling film to prevent skin from forming.
2. Cool completely before using.

To prepare cake

1. Beat butter, sugar, salt with an electric beater until light & fluffy.
2. Add in eggs one at a time, beating well between additions.
3. Using a spatula or wooden spoon fold in flour, custard powder, almonds with milk.
4. Spread half the cake batter into pan, top with the pears.
5. Pour custard over pear & spread remaining cake batter over.
6. Now top the apples with the skin side facing upward alternating with the peach slices.
7. Bake in pre-heated oven @ 170*C for 1 hour or until skewer inserted comes out clean.
8. Brush top of the warm cake with jam & serve cake warm or at room temperature.

Note: Cake tastes best on day of baking. Not to be kept overnight as the fruits & custard would not keep. If needed to keep, kindly refrigerate & re-heat in the microwave for 10 seconds, serve warm