德國雪藏起司蛋糕
描述
口感清淡，入口軟綿的起司蛋糕。類似提拉米蘇，但較提拉米蘇更清爽。
份量
時間
食材
步驟
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65g無鹽奶油放入裝有熱水的碗中，隔水加熱至融化。 Put 65g of unsalted butter in a bowl with hot water and heat until melted.
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200g消化餅乾用擀麵棍壓成粉末狀後倒入碗中。 200g digestive biscuits are pressed into powder with a rolling pin and poured into a bowl.
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混合已經融化的無鹽奶油及消化餅乾屑 Mix melted unsalted butter and digestive cookie crumbs
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混合好的餅乾屑倒入8吋派盤，用壓皮器或湯匙壓平後，放入冰箱 Pour the mixed cookie crumbs into an 8-inch pie pan, flatten with a peeler or spoon, and place in the refrigerator
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1.5個蛋黃和40g砂糖，用攪拌器打發至微微發白的濃稠狀 1.5 egg yolks and 40g sugar, beat with a mixer until slightly pale and thick
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加入70cc的動物性鮮奶油後，攪拌均勻 After adding 70cc of heavy cream, stir well
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吉利丁片4片(約10g-11g)泡冰水備用 4 pieces of gelatin (about 10g-11g) soaked in ice water for later use
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蛋黃液隔水加熱至溫度升高至70度-75度 Heat the egg yolk liquid in water until the temperature rises to 70-75 degrees
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加入1/2茶匙(2.5cc)香草精及吉利丁片，吉利丁溶化後，將蛋黃液移出熱水中 Add 1/2 teaspoon (2.5cc) vanilla extract and gelatin tablets, after the gelatin melts, remove from hot water
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馬斯卡邦起司，用刮刀壓拌至無顆粒狀 Mascarpone cheese, press with a spatula until grain-free
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分次將蛋黃液與馬斯卡邦起司混合，每一次混合都要充分攪拌。 Gradually combine egg yolks and mascarpone, beating well each time.
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打發130cc動物性鮮奶油 Whipped 130cc heavy cream
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分次將打發的鮮奶油與起司糊拌勻 Gradually mix the whipped cream and cheese batter
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之後加入10cc檸檬汁拌勻 Then add 10cc lemon juice and mix well
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1.5個蛋白分次加入60g細砂糖，打至濕性發泡 Add 60g caster sugar to 1.5 egg whites, beat until foamy
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分次將蛋白霜與起司糊拌勻 Gradually mix the meringue and cheese batter
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將起司糊冷藏0.5小時-1小時 Refrigerate the cheese batter for 0.5-1 hour
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將起司糊倒入派模中，用刮刀抹成圓弧狀。 Pour the cheese batter into the pie tin and use a spatula to form into a circular arc.
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在起司上篩上一層薄薄的餅乾屑 Sift a thin layer of cookie crumbs over the cheese
小撇步
製作影片連結：https://youtu.be/egRLVrRNoRc
