《不萊嗯的烘焙廚房》蜂蜜全檸檬杏仁蛋糕 | Honey Whole Lemon Almond Cake

 

材料 6吋咕咕霍夫模一只黃 綠 檸檬 2顆葵花籽油 65g蜂蜜 80g朗姆酒 20g中筋麵粉 100g杏仁粉 100g泡打粉 3 4茶匙 3g 鹽 1 2茶匙室溫全蛋 4顆細白砂糖 A 130g 表層白巧克力鏡面淋醬 白巧克力 160g吉利丁片 4g 細白砂糖 B 30g玉米糖漿 15g35 動物性鮮奶油 200g裝飾糖漬檸檬皮 適量增添把整顆檸檬變成蛋糕是個相當有趣的想法 而她也真的非常可口 將切片瓣檸檬經過蒸透 去除掉大部分檸檬皮底層的苦澀味厚 以食物調理機搭配上蜂蜜與植物油的乳化等程序 讓這份 蜂蜜全檸檬杏仁蛋糕 有了自己特有的風味靈魂 為了讓她的造型更為出眾 我選用了6寸咕咕霍夫模來完成烘烤 最後裝飾時我淋覆了白色巧克力 點綴上糖漬檸檬及糖珠完成裝飾 幾次宴請朋友的晚餐後將她端上桌 大家都驚嘆她優雅簡約外型 有朋友說她像新娘禮服彭彭裙 我則覺得她像是一頂閃耀皇冠 質地上她較為接近磅蛋糕 但輕盈許多 沒那麼厚重 也因選用植物油的關係 吃起來的口感更為清爽 風味設定上我將杏仁粉融合其中 搭配了朗姆酒與蜂蜜的轉化 讓這份蛋糕體保有極佳濕潤度 而香氣也格外獨樹一格非常誘人 最後的白色巧克力淋覆是個彈性的做法 我保留了原巧克力的白色 而非最初設計食譜時採用了黃色調合 但不想做到那麼複雜的朋友 可簡單淋上檸檬糖霜即可

 

 

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