爱 ♥ 生活 [Love Life]: 火龙果幕斯蛋糕 [Red Pitaya Charlotte]

好啦。。拖欠了差不多一个半月。。终于肯动脑让这食谱曝光了。。这债如果再不还。。当初手写的食谱就不懂会被我塞到哪里去了。。到时候如果要再次做。。就恐怕要花一番心思来再研究过了。。没错你没看错。。我是在说［研究］。。嘻嘻。。其实并不算是什么［研究］啦。。只是拿几个类似的食谱来研究食材配搭还有比例。。然后再自己从新调整。。

话说９月份是我家老爸庆生。。自从我开始做蛋糕后。。做蛋糕这任务就很自然的从跟老妈的手中传到我手里来。。探口风老爸比较prefer什么口味的蛋糕后（这女儿真的没用。。连爸爸喜欢什么口味都不懂）。。就开始往这一方面下手从网上参考别人的食谱。。老爸不喜欢多cream的。。也不喜欢甜腻的。。最好是清新可口的水果蛋糕～～不知道为什么第一种浮现在我脑海的水果居然是芒果。。可能是芒果比较普遍也比较容易找吧。。就暂时锁定芒果。。

在做蛋糕的前两个周末趁着空闲时候。。就拉着老公到附近的水果店去选水果。。。(由于是自己从新调过的食谱。。好歹也得自己先试做试吃吧～) 平时不怎么吃水果的我当然也不知道芒果原来也有不同的种类。。每一种的甜度酸度色香味都有很大的差异。。

可是这一季的芒果好像不怎么香甜。。怎么闻也闻不到那股诱人的香味。。不管了。。各别种类的芒果各买一粒回家testing。。。再看看水果档里堆满了火龙果。。心想＂火龙果也不错啊。。可以降血压也有促进排便的功效。。多吃又可以减肥。。最重要是老少都爱吃＂。。又忍不住买来stand-by。。万一芒果做不成的话就可以用这个来代替。。呵呵。。。

回到家试吃买回来的芒果。。果然不出我所料。。味道淡到不行。。没办法了。。唯有更换食谱。。漏夜刨网上的食谱。。再研究研究一番。。确定了prototype的食谱后。。隔天早上一早起来就立刻动工！！

这蛋糕主要是有三个部分。。蛋糕体，幕斯还有果冻(jelly)。。蛋糕体方面我用了学校的手指饼干的食谱（加以改良）。。幕丝方面除了主角火龙果我还加了橙汁柠檬汁还有婴桃酒来调味。。

这是prototype试验品

对～这是我的手指饼干。。量了蛋糕模的高度然后用piping bag直接pipe出一条条。。两个圆的就是蛋糕体的底部与中层。。

哇咔咔。。我家老公是我的头号粉丝。。每次都是第一位最有福气尝试我成品的人。。名副其实是我的白老鼠一号！！老公的feedback。。橙汁抢味吃不到火龙果的味道。。可是口感很不错。。看来又要下一番功夫再改食谱了。。一下是经过几次试验。。出来的成果。。

火龙果幕斯蛋糕 [Red Pitaya Charlotte]

Recipe for 1 x 6 inch round cake tin

手指饼干 (Lady Fingers / Sponge Fingers)

A：
蛋黄(Egg yolk) - 50g
细沙糖 (Granulated Sugar) - 15g
B：
蛋白 (Egg white) - 75g
细沙糖 (Granulated Sugar) - 45g
塔粉 (Cream of Tartar) - 1/4 tsp
C：
低粉 (Cake Flour) - 35g
玉米粉 (Corn Flour) - 35g
D：
牛油-融化保温 (Butter, melted & keep warm) - 15g

Procedure:

Preheat oven 180*C, on a baking paper measure & draw out the height of your cake tin as a guideline to pipe your fingers

1) Whisk Egg Yolk & Sugar (A) over a double-boiler till sugar fully dissolved, remove from heat and continue to whisk till fluffy.

2) With mixer, whip up the egg whites (B), gradually add in sugar & cream of tartar in 3 parts and beat until stiff peak.

3) Temper some white mixture into the yolk mixture.

4) Alternately** fold in the sifted flour & tempered yolk mixture into the egg white

Note: **1 part flour + 1 part yolk + 1 part flour + 1 part yolk.. this technique is to minimize the folding time and to prevent batter from collapse.

5) Fold gently to prevent mixture from being collapse.

6) When the mixture is 85% incorporated, temper warm melted butter with some batter, the fold in really lightly back into the batter till fully incorporated. DO NOT OVERFOLD.

7) place the batter into a piping bag & cut the tip around 1cm in diameter.

8) Pipe out the "fingers" according to the height of your cake tin (that u going to assemble your cake & set the mousse), as well as 2 round sponge (as according to the base of the cake tin)

9) bake at 180*C for 8-10 minutes. till the surface is still soft when touch (do not overbake, else the fingers might even crack when you bend to fix into the cake tin later)

10) set aside to cool. Dust with a layer of icing sugar or snow powder.

火龙果幕斯 (Red Pitaya Mousse)

A：
火龙果泥(Red Pitaya [Dragon Fruit] Puree) - 220g
细沙糖(Granulated Sugar) - 70g
柠檬汁(Lemon Juice)- 20g
B:
婴桃酒 (Kirsch) - 1tbsp
吉利丁粉(Gelatine Powder) - 9g
冷水 (Cold water ) - 45g
C：
动物性鲜奶油 (Whipping cream) - 225ml

Procedure:

Red Pitaya [Dragon Fruit] ~ remove the thick skin (ofcoz), cut into smaller size and blend into puree with food processor
1) Bring ingredient (A) to a boil. Leave flame and let cool down.

2) Mean time, bloom the gelatine into cold water, then melt it in the microwave or a double-boiler.

3) Add the melted gelatine and Kirsch into the slight warm puree mixture.

4) Let completely cool to room temperature. Option to store in the fridge to speed this process. (do not chill too cold)

5) When the puree is at room temperature, whip up the whipping cream, gently fold till combine and incorporate.

火龙果果冻 (Red Pitaya Jelly Topping)

A：
火龙果泥(Red Pitaya [Dragon Fruit] Puree) - 60g
细沙糖(Granulated Sugar) - 20g
B：
吉利丁粉(Gelatine Powder) - 4g
冷水 (Cold water ) - 20g

Procedure:

1) On top of a double-boiler, bring ingredient (A) to a boil (warm). Leave aside and let cool.

2) Mean time, bloom the gelatine into cold water, then melt it in the microwave or a double-boiler.

3) Add the melted gelatine into the slight warm puree mixture.

4) Let completely cool to room temperature.

To Assemble

1) In a 6" round cake tin (with removable base), line a layer of parchment paper around the (inner) side.

2) Coat another thin layer of icing sugar or snow powder onto the lady fingers. Bend the fingers and line it inside the cake tin. Then place a round sponge underneath as the base of the cake.

3) divide the mousse into half. Pour the first half portion of the mousse into the cake tin.

4) Place another layer of sponge on top of the mousse, then pour the remaining mousse till 95% full.

5) "Speed freeze" the cake at the freezer for 20-30 mins. (to let the surface set faster)
Note: luckily my new fridge has the "speed freeze"function.. it's very useful to act something like a milder version of blast freezer

6) Once the surface is set, pour a thin layer of jelly on top of the mousse.

7) Let the cake set in the chiller for at least 4 hours.

8) Decorate with fresh fruits (recommend red + white pitayas). Glaze & done!