20 Aug 2013

~~ ♥~ Rainbow CheeseCake 彩虹芝士蛋糕 ~♥~~


~~~ 在网络上,第一眼看到这蛋糕,在心里就有了想要制做的欲望。这蛋糕实在是
        太美,太吸引了。但是还是没勇气开工,因为食谱里有鱼胶粉( gelutin ),我不是可以
        把它控制的很好。一般上,免考的食谱一定有用到鱼胶粉,是作为凝固的功能。
        之前也有做过一些免烤的芝士蛋糕食谱,不是过软,就是黏黏状的,总之不是我所期望
        的成绩(⊙o⊙)哦 !
        今天,我终于很大胆的,试做了这个期望了很久的食谱。。。。
        ~~~  ♥  很高兴也很安慰,我成功了。。。。有漂漂亮亮的跟大家见面(⊙o⊙)哦 ❤ ~~~


~~~ 浅 粉的彩虹色。。。好喜欢(*@ο@*) 哇~ ~~~




~~~  清香的芝士味,绵绵的口感。。。好吃。。(¯﹃¯)口水 ~~~


~~~ 切美美,放盒子,送朋友了。。。。


~~~    冷冻后,蛋糕体更加细密,口感也更好。。。 
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彩虹芝士蛋糕

~~~~  O(∩_∩)O谢谢 Bake-a-boo 的食谱 ,也可以参考这个布洛克 :
bakeabooing.blogspot.ca   ~~~~

Recipe :
Vanilla Sponge Cake (Asian style)

Ingredients:
3 eggs
125g caster sugar
1/4tsp salt
100g flour
22g vegetable oil
22g milk
1/4tsp vanilla essence

Method:
1. Preheat oven to 180C.
2. Sift the flour and set aside.
3. Whisk the eggs, salt, vanilla essence and sugar until very thick and fluffy.
4. Take the sifted flour and fold flour into the egg mixture.
5. In another bowl, mix milk and oil together. Pour into the flour batter, mix well using a spatula.
6. Pour batter in 8 inch round tin and bake in preheated oven for 25-30mins. (Note, there is no need to grease the cake pan or line with baking paper)
7. Remove cake tin from oven and invert the tin (with the cake still intact) on a wire rack and let cool. Once cooled, remove cake from tin.


Rainbow Cheesecake  :

Cheese Layer
120ml fresh milk
2 egg yolks
350gr cream cheese
80gr caster sugar
1 tbsp gelatine powder
400gr fresh cream (whipped )

Flavors and colourings
1/8 tsp strawberry essence and red food colouring
1/8 tsp lime essence and green food colouring
1/8 tsp bluberry essence and purple food colouring

You can also change these flavours and colours to your liking.

Method:
- Cut sponge cake to fit 7" cake tin and place it into a 7" spring-form tin. Keep aside
- To make cheese cake layer, bring fresh milk, egg yolks, cream cheese, sugar and gelatine powder to heat in  double boiler. Stirring over simmering water until mixture is melted.
- Remove and leave to cool
- Fold in whipped cream until blended
- Divide cheese mixture into 3 portions and combine with difference flavour.
- Choose whichever cheesecake mixture you want to go in first for the bottom layer. Spread it in the tin. place it freezer for about 10min. Once you see the layer is shiny and set, pour the next cheese cake mixture in. Repeat this process until finish.

Cover and refrigerate until set for about 3 hours or preferably overnight.


*** Sorry f making some  alteration.......anyway....Thanks f your beautiful recipie    ****

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 华语版食谱上载~\(≧▽≦)/~啦啦啦。。。。 

海绵蛋糕食谱 :-
材料 :
蛋 - 3

幼糖 - 125g
盐 - 1/4tsp
面粉 - 100g
玉蜀黍油 - 22g
淡奶 - 22g
vanilla香精 - 1/4tsp

做法 :
1) 预热烘炉 180* 度。
2) 面粉过筛,备用。
3) 将蛋,盐,vanilla香精和糖,打至浓稠状。
4) 把过筛面粉,加入蛋糊里。
5) 在另外一个碗,把淡奶和玉蜀黍油混合均匀,倒入面糊里。
6) 将面糊倒入八寸的正方型模盘里,烘23-30分钟。
7)出炉,倒扣,出模。

芝士蛋糕层 ( 彩虹层 )
材料 :
淡奶 - 120ml
蛋黄 - 2
cream cheese - 350g
幼糖 - 80g
鱼胶粉( gelutin - 1 汤匙 (tbsp)
whipping cream - 400g ( 打发 )

草莓 filling + 几滴色素
蓝莓 filling + 几滴色素
奇异果 filling + 几滴色素

做法 :
1) 把之前烘好的八寸蛋糕切妥,放入七寸的烘盘里,备用。
2) 把淡奶,蛋黄,cream cheese,糖和鱼胶粉,隔水煮溶,搅拌均匀。
3) 待冷。。。
4) 加入whipping cream,拌均。
5) 把芝士糊平均的分成三份,加入以上的草莓,蓝莓和奇异果 filling 和色素,拌均。
6) 先把草莓口味的芝士糊倒在预前准备好的七寸蛋糕层上,放进冰箱冷冻10分钟,待半凝固,再倒下另外一层至完。
7) 盖好,放入冰箱三个小时或隔一个晚上,取出,即可食用。