I Combined two recipes together, and one beautiful “oven-free” mango mousse cake was made. It is not only delicious, but also so easy to make. So in a hot summer time like this you can still enjoy a yummy cake without using your oven.

Mousse cake:

https://caiqinchen.wordpress.com/2014/09/01/blueberry-mousse-cake%E8%93%9D%E8%8E%93%E6%85%95%E6%96%AF%E8%9B%8B%E7%B3%95/

Two differences : I used mango instead of berries and soy milk instead of coco nut milk.

Cake for layers:

https://caiqinchen.wordpress.com/2015/08/03/rice-cooker-cake%E7%94%B5%E9%A5%AD%E9%94%85%E7%89%88%E8%9B%8B%E7%B3%95/

For this here, I added one Tsp lime zest and one Tsp of lime juice instead of green tea powder. It turned out to be really tasty. Better than green tea!

結合兩個食譜，做了一個漂亮的”免烤”芒果慕斯蛋糕。它不僅美味，而且還很容易做。所以在這樣炎熱的夏天你可以仍然享受美味的蛋糕而無需使用你的烤箱。

慕斯蛋糕:

https://caiqinchen.wordpress.com/2014/09/01/blueberry-mousse-cake%E8%93%9D%E8%8E%93%E6%85%95%E6%96%AF%E8%9B%8B%E7%B3%95/

不同的是: 我用芒果而不是漿果，豆漿代替椰浆奶。

蛋糕層:

https://caiqinchen.wordpress.com/2015/08/03/rice-cooker-cake%E7%94%B5%E9%A5%AD%E9%94%85%E7%89%88%E8%9B%8B%E7%B3%95/

在這裡，我加一茶匙青檸皮和一茶匙青檸汁而不是綠茶粉。原來比綠茶更好吃。

夏天太热想吃蛋糕又不想开烤炉烤怎么办呢？不用当心这有电饭锅版的蛋糕，赶快学起来。这款蛋糕一点不比烤的差。非常松软可口。最主要的是从开始到结束只要30分钟。当然你可以发挥你的想象力，加青黄柠檬皮或者橙皮代替抹茶粉味道也会很好吃。

食材：90g低筋麵粉、3個雞蛋、50g水、1/4 杯菜油、60g白糖、1g泡打粉、1g鹽、3g抹茶。

蛋黃和蛋白分開，把蛋黃打散.蛋黃加入白糖20克打至泛白。分次加入菜油攪拌。分次加入清水攪拌勻。篩入麵粉，泡打粉，抹茶粉。自上而下用刮刀攪拌 好。

蛋白先用打蛋器打出大氣泡，分3次加入白糖，加一點鹽，。先高速打發，再低速打至乾性泡發。（容器必须无油无水）

蛋白分次加入蛋黃糊,自上而下用刮刀攪拌好。

把攪拌好的麵糊倒入乾淨無水的電飯鍋中，大力震2下，把氣泡震出來。
按下煮飯鍵，自動跳閘以後就用块湿布盖住通气孔15分钟。插入牙籤沒麵糊就可以了。蛋糕做好以後立刻倒扣過來20分鐘，放涼脫模。

I am really in the mood for a cake now, but summer is too hot to use oven for anything. But don’t worry! We can make a cake with rice cooker. This cake is nothing less than the bake one. Very soft and delicious. And it will only need 30 minutes from start to finish. Of course you can be creative, use zests of lime, lemon or orange instead of green tea powder, it would be good too.

Ingredients: 90g cake flour, 3 eggs, 50g water, 1/4 cups vegetable oil, 60g sugar, 1g baking powder, 1g salt, 3g green tea powder.

Separate Egg yolk and white, beat yolks with 20 grams of sugar and beat until the color turns yellowish white. Add in 1/3 of vegetable oil at a time. Then add water and mix evenly. Sift the flour,green team powder and baking powder into the egg mixture. Use a spatula to gently fold them together.

Whisk egg white until it forms big air bubbles, add sugar in 1/3 at a time, then salt. First whisk at high speed then low speed until egg white is in stiff form. (Container must be oil-free and water free)

Gently fold 1/3 of egg white into the egg york mixture, when well combined, add the mixture to the rest of the egg white and carefully fold them together.

Spread some cooking spread on the bottom of the rice cooker. Pour the batter into the rice cooker, Press the Cook button, when the button goes off in about 2 minutes, press it one more time.

Insert a toothpick to see if it is ready, if the toothpick comes out clean then it is ready. Immediately invert the cake for 20 minutes, let cool.

一直想做蛋糕卷，但又怕做不好所以一直没做。前一段时间看别人做的特别好，又让我心痒痒。于是乎上网狠狠的查了一下，结合了君之和Elmonte的方子做了这款蛋糕卷。

那天买不到橙子只好用柚子，味道有点苦，还是建议用橙子好点。

低筋面粉80克，鸡蛋4个，细砂糖50克（加入蛋清中），细砂糖25克（加入蛋黄中）鲜奶油 一杯， 芒果1/3 切丁

葡萄柚洗干净，切薄片

把葡萄柚放入小锅里，放入1/4杯糖和没过柚子的水，煮约10分钟至柚子皮透明。

把葡萄柚捞起，用厨房纸吸干水分

把葡萄柚放在铺了油纸的烤盘上。

制作分蛋海绵蛋糕

鸡蛋的蛋黄与蛋清分开。盛蛋清的盆必须干净且无油无水。将细砂糖分三次加入蛋清并用打蛋器打发至可以拉出直立尖角的干性发泡状态。
蛋清打发好以后，立刻打发蛋黄。蛋黄加入细砂糖，用打蛋器打发。打发到浓稠、体积膨大且颜色变浅的状态就可以了。
将一小半打发好的蛋清盛入蛋黄碗里。用橡皮刮刀以从底部往上翻拌的方式，将蛋黄与蛋清混合均匀。
混合好后全部倒入蛋清碗里。继续翻拌到完全均匀的状态。一定注意不要画圈搅拌。只要操作正确，此时鸡蛋仍保持浓稠、细腻的乳沫状态，不会发生消泡现象。
低筋面粉过筛后（请在打发鸡蛋前将面粉筛好），全部倒入打发好的鸡蛋里。
用橡皮刮刀从底部往上快速地翻动面糊，使鸡蛋与面粉尽快的混合在一起。这一步请尽快完成。同样要注意，不要画圈搅拌。
将拌好的面糊倒入铺了葡萄柚的烤盘里。放入预热好180摄氏度(355F)的烤箱，中层，烤12分钟左右，烤到表面金黄色出炉。
出炉后，趁热从烤盘里提出来，撕开油纸。

把撕掉油纸的蛋糕放在一张新的油纸上，金黄色一面仍朝上，冷却。

烤蛋糕的时候，把鲜奶油加一大勺糖打发至硬性，放冰箱备用。

奶油铺在蛋糕上，再铺上1/3个切好的芒果顶，把蛋糕卷起来。
卷好的蛋糕，用油纸包好，放入冰箱冷藏半个小时使它定型。然后拿出来切片即可享用。

Always wanted to make a rolled cake , but I always thought it would be too hard for me, recently I saw someone else doing a really good one, so I decided to make one myself. I did a lot of research and finally combined Junzhi and Elmonte’s recipes to make this one.

I couldn’t find orange that day so I had to use a grapefruit instead. It tasted a bit bitter; I would recommend using orange.

Cake flour 80 g, 4 eggs, sugar 50 g (Add into egg whites), sugar 25 g (add into egg yolk) heavy cream 1 Cup, mango 1/3 diced

Wash grapefruit, sliced

Put the grapefruit into small saucepan, add 1/4 cup sugar and some water enough to cover grapefruit, Cook for about 10 minutes until the grapefruit skin is clear.

Remove grapefruit from the water, use paper towel to dry them.

Put the grapefruit on the parchment paper inside a baking tray.

Making egg sponge cake

First we need to separate egg yolk from the egg white. The container for egg white must be clean and free of oil and water. Add sugar to egg white in three times and whisk until when you pull the whisk out the end forms a upright pointed foam.

Once egg white is done, whisk the egg yolk with sugar until you see thick, fluffy form with a light yellow color.

Add a little less than half of the egg whites into the egg yolk. With the help of a rubber spatula mix from bottom to the top, mixing them evenly.

Then add the mixture all into the rest of egg whites in the bowl. Continue to mix until completely mixed. Be careful not to mix it in circles. If you do it properly, eggs mixture should remain thick and delicate foam.

Cake flour sifted (shift flour before making the egg mixture), pour all flour to the egg mixture.

From the bottom with a rubber spatula to quickly turn the batter, eggs and flour together as soon as possible. Again not circle mixing.

Pour the batter into the baking dish with the grapefruit on the bottom. In a preheated 180 degrees Celsius (355F) oven, middle-level and bake for 12 minutes, or until golden brown.

After the cake fresh out of oven, tear all the parchment paper off the cake.

Leave the cake on a new parchment paper to cool down.

When the cake is baking, add a tablespoon of sugar to the heavy cream whip it with a electronic mixer to solid form.  Leave it in fridge.

Spread the whipped cream evenly on the cooled cake, then add 1/3 diced mango on top of cream, roll the cake.

Roll cake with the parchment paper, refrigerate for half an hour.

Ingredients: 500 g cream cheese, pumpkin 270 g, eggs 2 egg yolks 2, 120 g sugar, lemon zest half, 60 grams of milk, cinnamon ½ tea spoon

Graham crackers 150 g, butter 80 g

Bake: preheat oven to 350 degrees, water bath and bake for 1.5-2 hours.

1. Start by making the graham bottom first, put all the graham crackers in a zip log bag and roll into fine powder, and mix well with melted butter and spread it over the bottom of the cake pan, and flatten it with the back of the spoon. Bake in a preheated 350F oven for 7 minutes.

2. Spoon all pumpkin seeds out, cut pumpkin into small pieces and steamed (or go two or three minutes in the microwave oven) until easily pierced through with chopsticks. Spoon pumpkin meat out with a spoon then smash it.

3. Cream cheese softened in room temperature, add sugar then use an electronic mixer whisk off to a smooth condition.

4. Add the eggs and egg yolks, whisk eggs and cheese to a really smooth condition. Add egg one at a time.

5. Pour the pumpkin paste to egg and cream cheese mixture and mix well.
6. Pour the milk, cinnamon, lemon zest and mix together until it form a fluffy cheesecake batter.

7. Pour the batter into the bottom of the cake pan.

8. Wrap the spring form pan with an aluminum foil and place it in the pan that is full of water, water needs to cover at least ½ of the spring form pan. Put the Pan in a preheated 350F degree oven and bake for about 1.5-2 hours, or until cake is completely solid, and the surface is slightly golden brown. (I’m using heavy duty aluminum foil so I baked 2 hours; every oven is different so you really need to bake accordingly. After 1.5 hours stick a tooth pick into the center of the cake, if the tooth pick comes out clean that means the cake is ready)

9. After the cake cools, refrigerate for 4 hours or more and it is ready to serve.

This recipe is based on JunZhi’s pumpkin cheese cake recipe with some changes.

配料：奶油奶酪500克，南瓜泥270克，鸡蛋2个，蛋黄2个，细砂糖120克，柠檬皮屑半个，牛奶60克，肉桂粉1/2小勺
消化饼干底配料：消化饼干150克，黄油80克

烘焙：烤箱中下层，上下火350度，水浴法烤1.5-2个小时

南瓜芝士蛋糕制作过程：
1、首先制作饼底。消化饼干碾压成粉末状，和溶化成液态的黄油混合在一起，拌匀,铺在蛋糕模底部，并用勺子背压平。放入预热好350F的烤炉中烤7分钟。

2、南瓜去籽以后，切成小块蒸熟（或放到微波炉里转两三分钟），直到用筷子可以轻松扎透。把瓜肉挖出后用擀面杖的一头把南瓜肉压成泥。
3、奶油奶酪室温软化以后，加入细砂糖用打蛋器打发到顺滑无颗粒的状态。
4、加入鸡蛋及蛋黄，用打蛋器搅打至鸡蛋与奶酪完全融合。鸡蛋要一个一个的加。
5、倒入南瓜泥，用打蛋器搅打均匀。
6、倒入牛奶、肉桂粉、柠檬皮屑，再次搅打均匀成为奶酪蛋糕糊。
7、把奶酪蛋糕糊倒入已经铺好消化饼干底的模具里。
8、把包过锡纸的模具放入烤盘，在烤盘里倒入热水，水的高度约为奶酪蛋糕糊高度的1/2。把烤盘放入预热好350度的烤箱，烤1.5-2个小时左右，直到蛋糕完全凝固，用手触摸没有流动感，并且表面呈微金黄色即可出炉。（我用很厚的锡纸包所以我烤了2个小时，每家的烤炉不同具体时间要自己掌握。一个半钟头后用牙签扎入蛋糕后拔出，没有东西粘牙签上就是好了）
9、出炉后的蛋糕待冷却后，放入冰箱冷藏4个小时以上再脱模食用。

这个食谱是根据君之的南瓜芝士蛋糕的方子略加改动做的。

【草莓芝士蛋糕】(参考分量：6寸圆形蛋糕一个)
配料：
消化饼底：消化饼干80克，黄油40克
原味芝士糊：奶油奶酪75克，动物性淡奶油75克，牛奶50克，明胶粉3克，细砂糖25克，柠檬汁10克
草莓芝士糊：奶油奶酪75，动物性淡奶油75克，新鲜草莓100克，明胶粉3克，细砂糖25克，柠檬汁10克

1、首先制作饼底。消化饼干碾压成粉末状，和溶化成液态的黄油混合在一起，拌匀,铺在蛋糕模底部，并用勺子背压平。放入预热好350F的烤炉中烤7分钟。
2、原味芝士糊和草莓芝士糊的明胶粉分别装入小碗，并倒入20-30克的动物性淡奶油（配方分量内），将明胶粉泡软。
3、将奶油奶酪、牛奶、剩余的淡奶油、柠檬汁、细砂糖倒入食品料理机的搅拌杯，用料理机搅打均匀。明胶粉加热溶化成明胶溶液。把搅打均匀的芝士糊倒一些到明胶溶液里。
4、搅拌均匀后，再倒回芝士糊里，用料理机再次搅打均匀，原味芝士糊就做好了。
5、制作草莓芝士糊的方法大致相同。草莓和奶油奶酪、淡奶油、细砂糖、柠檬汁一起用料理机搅打均匀至无颗粒
6、同样，将明胶粉加热溶化成明胶溶液，将芝士糊倒一部分到明胶溶液里，搅拌均匀后倒回芝士糊里再搅打均匀。
7、将做好的两种芝士糊放进冰箱冷藏片刻，直到变得比较浓稠。然后交替倒入烤好凉的烤盘里。
8、先倒一半草莓芝士糊，再倒一半原味芝士糊，再倒剩下的一半草莓芝士糊，最后倒入剩下的一半原味芝士糊。
9、倒完后，用一根筷子稍稍搅拌，产生花纹。然后放进冰箱冷藏数小时，直到完全凝固。脱模的时候，用热毛巾在包住蛋糕模周围捂一会儿，就能轻松脱模了。
这是根据君之的樱桃芝士蛋糕稍作改动做的。个人觉的因该用戚风蛋糕把它做成慕丝蛋糕更好吃因为它很细腻绵软。等下一次试过了再分享。

Strawberry cheesecake (reference weight: 6 inch round spring form pan)
Ingredients:
Graham cookies 80 g butter 40 g
Plain cheese batter: cream cheese 75 grams, Heavy cream 75 g, milk 50 g, 3 g gelatin powder, 25 g sugar, lemon juice 10 g

Strawberry cheese batter: cream cheese 75, heavy cream 75 g, 100 g fresh strawberries, gelatin powder 3 grams, 25 g sugar, lemon juice 10 g

1. Start by making the graham bottom first, put all the graham cookies in a zip log bag and roll into fine powder, and mix well with melted butter and spread it over the bottom of the cake pan, and flatten it with the back of the spoon. Bake in a preheated 350F oven for 7 minutes.

2. The gelatin powder for both strawberry cheese and plain cheese batter each put into a small bowl with some of heavy cream (20-30 grams) to melt them.

3. Blend the rest of cream cheese, milk, whipping cream, sugar, lemon juice in a Blender until fluffy. Heat up the gelatin powder then Pour some fluffy cheese paste to the gelatin solution.

4. Mix well then pour back to the cheese paste, blend it again until fluffy. Plain cheese batter is ready.

5. It is pretty much the same method for making strawberry cheese batter. Blend strawberry and cream cheese, whipping cream, sugar and lemon juice together until fluffy.

6. Heat up gelatin powder into a gelatin solution, get some strawberry paste into the gelatin solution, stir and pour it back into the cheese paste and blend a little more.

7. Put both batter in the refrigerator for a while until they become thick and syrupy.

8. First pour half Strawberry cheese batter, then half plain cheese batter, again pour the remaining half strawberry cheese batter and finally pour the other half plain cheese batter.

9. After pouring, mixing with a chopstick for the patterns. Then put in the refrigerator for several hours, until it is complete solid. Wrap around a cake pan with a hot towel for a few minutes, you can easily release the cake.

This recipe is based on JunZhi’s cherry cheesecake with a little change. Personally I prefer it to be layered with chiffon cake like a mousse cake; it will taste better because it is very delicate and soft. So, I will share with you if I make one like that.

最近瘋於製作芝士蛋糕了。我找到一个君之的乳酪蛋糕食譜 ； 這個食譜相對容易也美味。

【大理石纹芝士蛋糕】(参考分量：6寸圆模一个)
配料：奶油芝士（cream cheese）200克，细砂糖20克（加入芝士）+40克（加入蛋清），动物性鲜奶油100克，鸡蛋2个，低筋面粉25克
装饰材料：黑巧克力10克，动物性鲜奶油5克
烘焙：水浴法，烤箱中层，上下火160℃，1个小时

制作过程：
1、鸡蛋的蛋黄与蛋清分开（盛蛋清的盆要干净，无油无水）。奶油芝士室温软化（冬天请隔水加热软化或用微波炉软化）后，加入20克细砂糖、蛋黄，用打蛋器搅打至顺滑无颗粒。
2、加入过筛后的低筋面粉，用打蛋器搅打均匀。
3、加入100克动物性鲜奶油，用打蛋器搅打均匀。鲜奶油不要一次全部加入，一点一点的加，边加边搅打，才能充分和芝士混合。
4、蛋清分三次加入细砂糖，打发成可以拉出弯弯尖角的湿性发泡状态（打蛋头要洗净并擦干后再打）。

5、将打发好的蛋清倒入芝士糊里。
6、用橡皮刮刀从底部往上快速翻拌，使蛋清和芝士糊混合均匀。不要画圈搅拌以免蛋清消泡。
7、将拌好的芝士蛋糕糊倒入蛋糕模具中。（蛋糕模内壁涂上薄薄一层黄油防粘）
8、将10克黑巧克力和5克动物性鲜奶油装入裱花袋，放在热水里泡一泡并用手捏一捏，使黑巧克力受热熔化成液态。熔化后，擦干净裱花袋上的水，在裱花袋前段剪一个小孔，在芝士蛋糕表面挤出横条纹。
9、用牙签在横条纹上一来一回的划过，产生大理石花纹。
10、如果是活底模，在蛋糕模周围包一到两层锡纸（防止底部进水）。烤盘里加入热水，将蛋糕模放在水里（水的高度最好能超过蛋糕糊高度的一半）。将烤盘放 入预热好上下火160℃的烤箱中层，烤1个小时左右，直到表面为金黄色即可出炉。出炉后的蛋糕，冷却后，放入冰箱冷藏4个小时再脱模切块。

I am recently crazy about making Cheese cakes. I got this recipe from one of junzhi’s cheese cake recipes; it is relatively easy and delicious.

“Marble cheese cake” (6 inch round springform pan)

Ingredients: cream cheese 200 g sugar 20 g (add to cream cheese), +40 g (Add to egg white), and heavy cream 100 g, 2 eggs, cake flour 25 g

10 g of dark chocolate and heavy cream 5 g

Baking: the water bath method, 160 ℃ (320F) 1 hour

1. 1 Separate egg yolks and whites (container must be clean, oil-free and water free). Cream cheese, softened at room temperature (winter time you can demineralize it with heated water or softened in the microwave), add 20 g sugar, egg yolks, use electronic mixer whisk to a smooth condition.
2. Add the sifted cake flour, whisk evenly.
3. Add 100 grams of heavy cream, whisk evenly. Don’t add cream all at once, add little by little
4. Add in granulated sugar in 3 separated times, until egg white form a curved horn shape when you pull out the electronic mixer. Make sure you clean the head of mixer and dry them really well for egg whites.
5. Pour egg whites into the cheese paste.

6. Fast fold up the mixture from the bottom with a rubber spatula. Don’t mix them in a circle.
7. Gently fold in the cheesecake batter into a spring form cake pan. (spray a little bit of oil spray inside the spring form pan )
8. Combine10 grams of dark chocolate and 5 grams of heavy cream into a decorating bag, put in hot water to soak and hand knead to make dark chocolate melt into a liquid form by heat. Wipe off water on the decorating bag, and then cut a small hole on one side of the bag, squeeze horizontal stripes to the surface of the cheesecake.
9. With the help of a toothpick cut through the horizontal stripes back and forth lightly in vertical lines to form marble lines.
10. Wrap a layer of aluminum foil around the cake Pan (to prevent the water inlet at the bottom). Pour some very hot water into the pan, place the cake pan in the water (water should reach at least half the height of the cake pan). Put the baking tray into a preheated 320 F oven in the middle rack and bake about 1 hour or until the surface is golden brown. After the cake cools, refrigerate for 4 hours before serving.

20-Layer Crepe Cake – Mille Crêpes Cake Recipe by Ellen Easton

Here is the link to the original recipe:  http://whatscookingamerica.net/EllenEaston/20-LayerCrepeCake.htm

This is my second time making a crepe cake, I am using Ellen Easton’s recipe. It turned out to be a lot better than the one I used last time. The only difference is: I made the green tea flavor by adding 3.5 TBSP of green tea powder in the batter. I did rearrange the recipe so it is easier to fellow. It is easier than you may think. Just follow the recipe and you will be fine.

Ingredients:
Crepe Batter (see recipe below)
Pastry Crème Filling (see recipe below)
2.5 cups heavy cream
1 tablespoon granulated sugar
Powdered (confectioners’) sugar

Preparation:
The day before making and assembling the cake, make the Crepe Batter and the Pastry Crème Filling (see recipes below); refrigerate.

Crepe Batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose  flour
7 tablespoons granulated sugar
Pinch salt
In a small pan, melt the butter until lightly browned; remove from heat and set aside.
In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.

Pastry Crème Filling:
1 egg
1 tablespoon low gluten wheat  flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped
In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth.
In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil.
Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm.
When the Pastry Crème has cooled, fold in the whipped cream.
Refrigerate mixture until thick (best if refrigerated overnight).
Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:

Using a nonstick pan over medium heat. Evenly distribute approximately ¼ cup of batter; swirl to cover the surface of the pan. Cook approximately 40 seconds or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully flip the crepe over and Cook on the other side for 20 more seconds. Remove the cooked crepe onto a prepared baking sheet or a big plate.
Repeat this process until you have at least 20 perfect crepes. NOTE: You might need to prepare a few practice crepes in the beginning.

Remove the prepared Pastry Crème Filling from the refrigerator:
Whip the 2.5 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the prepared chilled and thickened Pastry Crème Filling.

Assembly of 20-Layer Crepe Cake:
Place one (1) prepared crepe on a large cake plate.
With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup).
Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers.
The 20th crepe will be the last or top layer.

Refrigerate the cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners’ sugar).

千层蛋糕 — —由埃倫 • 伊斯頓提供

原方在此： http://whatscookingamerica.net/EllenEaston/20-LayerCrepeCake.htm

這是我第二次做千层蛋糕，我使用的是艾倫 • 伊斯頓的食譜。它比我前一次用的要好很多。其中有一两处我该了一下：我在麵糊裡添加 3.5 湯匙綠茶粉， 面上撒了绿茶粉， 我加了奶油的量到2杯半。它比你想像的要容易。只需按照食譜再加一些耐性。好好享受吧 ！

主要成份：
千层蛋糕糊（見下面食譜）
糕點奶油糊 （見下面食譜）
2.5 杯奶油
1 大匙，砂糖
糖粉 少许

準備：
製作蛋糕前一天做千层蛋糕糊和糕點奶油糊 冷藏起來最好。

千层蛋糕糊：
6 湯匙黃油
3 杯牛奶
6 個雞蛋
1 1/2 杯低筋小麦粉
7 大湯匙砂糖
鹽少许

在一小平底鍋，融化黃油直到淺金黃色 ；關火，待用。
在一個小的平底鍋，暖牛奶直到有蒸汽 稍微晾涼。
在一個大碗里，用電動攪拌機低速攪拌雞蛋、 麵粉、 糖和鹽。慢慢加入熱牛奶和黃油。把麵糊倒入密封的容器，放冰箱冷藏幾個小時或过夜。

奶油糊：
1 個雞蛋
1 大湯匙面粉
2 大湯匙砂糖
1 湯匙生粉
1 杯牛奶
1 茶匙純香草精
1 茶匙熱水
2 大湯匙奶油，打发

在一隻小碗，加入雞蛋、 麵粉、 糖和生粉 ；打至光滑。
在平底鍋裡低温把牛奶幾乎煮沸 。並慢慢攪拌牛奶到雞蛋混合物中。倒回所有成分到平底鍋裡不斷攪拌，大約 5 分鐘，直到變稠。
關火。加入香草精和熱水 ；攪拌，直到溶解到混合物中。放在一邊冷卻。
當糕點奶油已經冷卻時，拌入打发的奶油。
冷藏混合物，直到變稠 变凝固（最好冷藏一夜）。
從冰箱取出準備的千层蛋糕糊 至室內溫度：
烤盤上铺烤盤紙。
中火用不粘鍋。在锅内均勻分佈大約 ¼ 杯麵糊 ；渦流，以覆蓋锅的表面。第一面40秒左右或直到底部千层蛋糕皮成為淺金黃色。使用乾淨的手指，輕輕地翻开千层蛋糕皮翻转到另一邊继续煎20 秒鐘。放到準備好的烤盤上。 重複此過程，直到你有 20 张完美的薄餅。注：刚开始时您可能需要做幾张练练手。

從冰箱取出準備的奶油糊：
用打蛋器打2.5 杯的濃奶油和 1 湯匙糖。輕輕地把奶油糊加入到打发的濃奶油里。

20 層的千层蛋糕：
大蛋糕板上放置一张 千层蛋糕皮。
用小鏟或蛋糕刀，完全覆蓋一層薄薄的奶油混合物
用另一张千层蛋糕皮覆蓋並重複这个过程，直到達到 20 層。

冷藏至少 2 小時。放在室溫 15 至 30 分鐘。當準備食用时撒上糖粉。

This is the combination of two of my favor foods: crepe and tiramisu.
Crepe:
https://caiqinchen.wordpress.com/2014/12/14/crepe%E6%B3%95%E5%9B%BD%E5%A5%B6%E6%B2%B9%E9%A5%BC/

Tiramisu

1-2 tbsp Rum (一，二大勺郎姆酒)

7 Egg yolks (raw) (七个蛋黄)

1/4 cup sugar (1/4杯糖)

8 oz coffee flavor Mascarpone Cheese (8 oz 咖啡Mascarpone 乳酪)

2 cup of heavy cream (两杯鲜奶油)

A little bit vanilla extract(少许香草精), 2-3 tsp sugar for whip cream (2-3小勺糖，用于打发奶油)

Some unsweetened coca powder (少量无糖可可粉)

• Add sugar to egg yolks and beat until the sugar melt.( Use a double boiler or put mixing bowl over hot water) (蛋黄加糖打至糖融化。盆子隔水加热以助融化。).
• Add Rum, Cheese to the egg yolks, mix until smooth(about 1-2 minute)(把郎姆酒，奶酪加到蛋液里搅拌一两分钟至均匀)
• In another clean bowl, add 2-3 tsp sugar and vanilla extract to heavy cream, beat the heavy cream until hard peaks form.(另取一干净盆，加入香草精和2，3小勺糖， 将奶油打发)
• Fold the whipped cream to the egg/Mascarpone mixture. (把打发好的奶油和蛋黄奶酪翻拌均匀。)

I made a 7.5” 20 layers coffee Crepe cake today. You will need twice as much the ingredients above for 20 crepes. I only used 2/3 as much tiramisu cream, so I used the leftover for 2 small individual tiramisu cakes.
Make sure you make the crepe really thin, but you don’t have to make perfectly rounds because I am going to teach you a trick to make them perfect later. But make sure you adjust the cooking time because the thickness of crepe we do for cake.
After finishing all the crepes, get a round plate or something (I used a bowl) to cover the crepe then use a sharp knife to cut off the edge.
When you have both crepes and tiramisu cream ready, layer one piece of crepe on the bottom of a bigger flat plate, then wipe the tiramisu cream evenly on the crepe, then add another layer of crepe and repeat the whole thing until you finish layering all of the crepes, leave the cake in the refrigerator for at least 2 hours. When ready to eat, dust the coco powder on top of the cake.

這是兩個我喜歡的食物组合：可丽饼和提拉米蘇。

可丽饼：
https://caiqinchen.wordpress.com/2014/12/14/crepe%E6%B3%95%E5%9B%BD%E5%A5%B6%E6%B2%B9%E9%A5%BC/

提拉米蘇

1-2 tbsp Rum (一，二大勺郎姆酒)

7 Egg yolks (raw) (七个蛋黄）

1/4 cup sugar (1/4杯糖)

8 oz coffee flavor Mascarpone Cheese (8 oz 咖啡Mascarpone 乳酪)

2 cup of heavy cream (两杯鲜奶油)

A little bit vanilla extract(少许香草精), 2-3 tsp sugar for whip cream (2-3小勺糖，用于打发奶油)

Some unsweeted coca powder (少量无糖可可粉)

• Add sugar to egg yolks and beat until the sugar melt.( Use a double boiler or put mixing bowl over hot water) (蛋黄加糖打至糖融化。盆子隔水加热以助融化。).
• Add Rum, Cheese to the egg yolks, mix until smooth(about 1-2 minute)(把郎姆酒，奶酪加到蛋液里搅拌一两分钟至均匀)
• In another clean bowl, add 2-3 tsp sugar and vanilla extract to heavy cream, beat the heavy cream until hard peaks form.(另取一干净盆，加入香草精和2，3小勺糖， 将奶油打发)
• Fold the whipped cream to the egg/Mascarpone mixture. (把打发好的奶油和蛋黄奶酪翻拌均匀。)

我今天做了个 7.5″20 層的咖啡千层蛋糕。20层 薄餅，你將需要兩倍的以上可丽饼的成分。但我僅用了 2/3 的提拉米蘇奶油，所以我用剩下的奶油做了2 個小的提拉米蘇蛋糕。
請確保可丽饼做的很薄，但你不必着急做出完美的圓形因為我要教你一个很好的方法在做完以后把他们弄圆。但要確保你調整烹飪時間，因為，我們做蛋糕的可丽饼的厚度必须很薄。
做完所有的薄餅，找个圆的东西（我用碗來） 盖住饼，然後用鋒利的小刀切斷邊緣。
當你把薄餅和提拉米蘇奶油準備好時，放一片可丽饼在一个更大的平盘里，然後均匀涂上提拉米蘇奶油。 接着 添加另一層的可丽饼并重複前面的布骤，直到你完成所有薄餅。把蛋糕放在冰箱至少 2 個小時。當準備好了要吃時，撒上一层可可粉在蛋糕上。

不记得网上那里看到这个食谱。做过之后就一直用着。

食材:

• 戚风蛋糕片(2片)
• 蓝莓(150克)
• 椰奶或牛奶(半杯)
• 糖(112克)
• 鲜奶油(1杯)
• 吉利丁粉(1小包/7克)
• 蛋白(2个)
• 水(27克)

制作步骤

蓝莓椰奶鲜奶油：

鲜奶油放20克糖打至不流动状态，放冰箱备用

蓝莓用搅拌机打成泥，隔渣备用。

吉利丁粉放入椰奶里泡10分钟，然后隔热水溶化，放凉。

蓝莓汁放入凉了的椰奶或牛奶里拌匀=（A）

蛋白放入干净无水无油的容器里，加入20克糖，中速打至出现细致的泡沫

用小锅放入27克水,加入72克糖煮至冒大泡泡的程度

煮好的糖浆以线状般慢慢倒入蛋白里，一边高速搅拌。

将蛋白霜打至拿起打蛋器，尾巴呈现挺立有光泽的状态。

将A加入打发的鲜奶油里拌匀=（B）

将蛋白霜放入（B）混合拌匀。

拌好的慕司像蛋糕糊一样轻盈细腻。

把一片蛋糕放入8寸的活底蛋糕模。（蛋糕模外面包上一层锡箔纸防漏。）

倒入慕司盖过蛋糕片，撒上黄桃丁。

放上另一片蛋糕片，轻压一下。

倒入慕司刮平，留一点空位给果冻。放冰箱放3个小时以上。（最好放一个晚上。）

85克的蓝莓冻粉放入半杯的水煮至果冻分粉溶化，熄火，再倒入半杯凉开水拌匀，放凉后，倒在蛋糕上，放些水果装饰一下，放冰箱继续冷藏半个小时即可。

用吹风筒围边吹60秒就可以轻松脱模了。

图中的这个蛋糕是用黑莓作的因为我那天买不到兰梅。

A friend of mine gave me this really delicious  pound cake recipe. Not too sweet and very moist. A small cup of  tea would be a perfect match with a piece of this.

1 cup butter

1 1/3 cup flour(sifted)

5 eggs

1/3 cup Powder sugar

1 1/3 cups sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp almond extra

Beat butter and flour for 5 minutes.  Add eggs one at a time at low speed.

Sift together sugar, baking powder and salt. Adding gradually to butter mixture

Add almond extra

Mix a minutes more after all sugar and almond extra has been added.

Pour mixture into a greased baking pan. Bake at 325F for 1 hour

Invert on cake rack.

When cool sprinkle with powdered sugar.