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維也納蛋糕



成份:

全蛋  180公克
細砂糖  80公克
低筋麵粉  35公克
杏仁粉  25公克
可可粉  30公克
乳化劑  5公克
發酵奶油  90公克
內餡:
軟質巧克力 適量
夏夷果仁  適量
裝飾:
打發鮮奶油 適量
巧克力片  適量
巧克力粉  適量
巧克力餅乾  適量

步驟:

1 將全蛋、細砂糖用攪拌器打發至細砂糖完全溶解。
 
2 作法1加入過篩後的低筋麵粉、杏仁粉、可可粉拌勻,再加入乳化劑打發,再加入溶化之發酵奶油混合均勻。
 
3 將作法2倒入6吋烤模中,放入烤箱以上火200°C/下火170°C,烘烤20~25分鐘,取出放涼即為蛋糕體。
 
4 將蛋糕體橫切為三片,第一層蛋糕表面抹上軟質巧克力,接著放上中間夾層蛋糕後,在表面撒上烤熟之夏夷果仁,再放上第三層蛋糕體。
 
5 作法4的整體蛋糕表面用打發之鮮奶油均勻抹面後,側邊利用抺刀劃出線條狀,再均勻撒上巧克力粉,側邊沾黏上巧克力牛力餅乾,蛋糕表面擠上大小的點狀巧克力,最後並放上巧克力片裝飾即可。


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