《不萊嗯的烘焙廚房》反烤焦糖蘋果杏仁蛋糕 | Upside Down Caramel Apple Almond Cake

 

材料 焦糖核桃蘋果細白砂糖 100g玉米糖漿 蜂蜜 20g35 動物性鮮奶油 160g新鮮蘋果丁 350g檸檬汁 浸泡蘋果 50g細碎核桃 100g 材料 杏仁蛋糕體室溫全蛋 2顆糖粉 A 25g香草精 A 1茶匙低筋麵粉 15g杏仁粉 50g糖粉 B 25g室溫蛋白 65g白砂糖 25葵花子油 15g蘋果風味甜點過去曾發表過一份 蘋果奶油起司長條蛋糕 當時拌入蛋糕體的蘋果 也經過簡單焦糖化處理 不過那份食譜在設計時 是讓蘋果風味 果肉完全融入蛋糕體之中 蘋果最終處理得偏向泥狀 這份反烤焦糖蘋果蛋糕 除了要具體呈現焦糖風味 更是保留住表層清晰果肉感 焦糖蘋果的下層 杏仁蛋糕體 在風味與質地上更勝於一般蛋糕麵糊 她的厚度與大家印象中的蛋糕不同 較為淺薄 側高大約4公分 因此烘烤後的表層蘋果焦糖漿 在反轉後能逐漸透入底層杏仁蛋糕體 所以有著出色濕潤度 自己最喜愛這份配方的關鍵則是 放置常溫一夜 讓表層焦糖蘋果胡桃與杏仁蛋糕完全融合後 一起送入口中的氣味 縱使常溫就很好吃 但分切後的蛋糕採用微波加熱 大約30秒 搭上一球香草冰淇淋 撒上些許肉桂粉 一盤上桌 整個質感完全升級 製作前務必準備4公分左右淺蛋糕烤模 如以一般深蛋糕烤模 勢必失敗在脫模倒扣那一刻 原因來自於蛋糕體下滑的壓力不平均 造成蛋糕體鬆散 碎裂

 

 

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