柠檬凝乳巴甫洛娃蛋糕/Lemon Curd Palvlova Cake

复活节主题/Easter theme

巴甫洛娃蛋糕/palvlova是以蛋白霜为基底的蛋糕,区别是palvola在蛋白霜制作过程的最后一步要加入玉米淀粉,这样的口感做出来是外面脆,里面的口感和棉花糖一样。

要做这款蛋糕需要的时间要提前留足,并且最好做好了就开吃,因为要填馅,蛋白霜比较不耐重,馅填了再加上装饰,撑不了太久会塌的,或者你也可以不要放太多馅,装饰品也不需要太多,或者也可以在吃前再组装也可以。

填馅我选择了柠檬凝乳,一是好吃,二是柠檬凝乳的颜色像流心蛋黄,用来做复活节巧克力蛋的装饰很完美!

palvlova cake is meringue based cake,but because adding the corn starch it taste so crunchy outside,but very marshmellowy inside.

and lemon curd goes great with this cake not only its yummy,but also you can spread it on the chocolate egg presented as a real egg yolk,so cute~

 

用料/Ingredient

巴甫洛娃蛋糕/palvlova:
蛋清/egg white4个/4pcs
白砂糖/caster sugar220g
新鲜柠檬汁/lemon juice2茶勺/2tsp
香草浓缩液/vanilla extract半茶勺/half tsp
玉米淀粉/corn starch两茶勺/2tsp
柠檬凝乳/lemon curd:
蛋黄/egg yolk4个/4pcs
全蛋/whole egg2个/2pcs
柠檬皮屑/lemon zest2汤勺/2tbsp
白砂糖/caster sugar200g
新鲜柠檬汁/lemon juice100ml
黄油/butter130g

做法/Instruction

1.面包机的内部要完全擦干,并且完全干净。然后加入蛋清,中速打到起了大泡泡,然后转高速,打成软性发泡之后转中速,期间一勺一勺的加糖,不要一次性盖下去,不然蛋白霜会塌。耐心打到硬性发泡。一定要硬性发泡,可以用手指碰下蛋白霜,如果可以扯出不会弯曲的小尖尖,并且碗可以倒扣不倒就成功了。然后将所有蛋白霜倒在盆里,质地比较黏,尽量不要浪费,全部抠到盆中。再加入玉米淀粉,翻拌到看不到淀粉即可。预热烤箱130摄氏度。

make sure the blender is totally clean and no liquid at all.add in the egg white,use medium speed to whip until bubbling,then switch to high speed,when it reach soft peak,turn down the speed to medium,meanwhile add caster sugar one spoon at a time,DO NOT pour all in at once.

patiently when it reach to stiff peak,you can use your finger to test.touch the surface and pull,it should be a peak that it hold the shape straight up.and when you flip the mixing bowl upside down,it must hold the meringue.

then remove all the meringue in mixing bowl,add corn starch,fold it with meringue until you can not see the starch anymore.

pre heat the oven over 130 celsius degree.

2.烤盘上在四角沾一些蛋白霜,可以帮助让烘焙纸和烤盘紧贴。将蛋白霜转移到纸上,用手里可以找到的工具抹光滑,大概半圆球的形状,然后在中心挖一个洞,为了之后可以填馅。然后取个黄油刀,在球的侧面按照图下的方式划出好看的形状,划的深一点比较显褶子。多出来的蛋白霜可以倒在烤盘空白部分,一起烤别浪费。

重点来了,将烤盘放在烤箱中层十分钟,接着不要打开烤箱门!直接将温度降低到100摄氏度,继续烤90分钟。时间到了不要打开烤箱门!让蛋白霜和烤箱一起冷却。一定冷却了再拿出来。

dip meringue in the corners of the baking tray,it will help baking sheet to stick flat to the tray.remove the meringue onto baking sheet,use any tools you own to icing it to a half ball shape.dig a hole in the center so we can add stuffing later.

take one butter knife to scrape the shape you like,like form the picture showed below.

now it’s the very important part:place the tray in the middle layer of oven,bake for 10 mins,then do not open the oven,directly reduce the heat to 100 celsius degree,bake 90 mins.when time is up,DO NOT open the oven,allow it to cool down in the oven,with the oven itself.

3.等待蛋白霜在烤箱烤的期间,我们做柠檬凝乳。取榨汁机,或者其他粉碎功能的机器,在机器中放入白砂糖和柠檬皮屑,这样可以激发出柠檬皮中的油,和白砂糖融合一起超级香。取个小锅,倒入蛋黄和全蛋,稍微打混下,再加入柠檬糖,打到融合粘稠质地了,再加入新鲜挤的柠檬汁,打均匀。转移到炉上用小火加热到粘稠,煮到起泡泡,再关火并且转移到不热的平台上,加入切碎的黄油搅拌均匀至黄油融化,接着取个滤网,过滤到碗里,这样凝乳的口感会很顺滑。最后放凉,可以放冰箱里加速放凉进度。

while the meringue is being baked.we make lemon curd.bring a blender,add sugar and lemon zest,it will fully bring out the oil out of the lemon skin,and blend it into the caster sugar.bring a sauce pan,pour in the egg yolk and whole egg,beat it a little,pour in the lemon sugar,beat it until its combined.then pour in the freshly squeezed lemon juice,mix evenly.

transfer the saucepan onto the stove,heat it over low heat and stir at all time until it starts bubbling and become thick.remove the saucepan from the stove,add chopped butter into the curd,keep mixing until butter melts and mixed well.

take a sieve,filter through all the hard texture from the curd.and remove the curd into the fridge and let it cool completely.

4.蛋白霜完全冷却,柠檬凝乳也必须完全冷却。在蛋白霜的凹槽中加入足够的柠檬凝乳,你可以看到第二张图柠檬凝乳把中间的蛋白霜压塌了,不过没关系,不影响外观,然后可以打发一些奶油,裱个边可以遮住顶部洞口不太好看的边边。接着可以按照图下装饰,放些巧克力蛋哦,莓果之类的。装饰好就开吃吧。

when meringue is totally cooled off,as well as lemon curd,make sure they are both cooled.in the hole of the meringue,add enough curd,you can squeeze some whipped cream to cover the ugly edge around the hole.you can spread some curd on the chocolate egg.

just decorate the way you like,be creative and don’t go cheap on the chocolate egg!its easter theme!

从Prsima买/Buy From Prisma

sitruuna

柠檬

hienosokeria

白砂糖

vanilja aromi

香草液

maissitärkkelys

玉米淀粉

voi

黄油

kanamuna

鸡蛋

先更新到这啦~

Leave comment in chat