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雙層奶油蛋糕

雙層奶油蛋糕的做法
23 人做过这道菜收藏
闪闪发光的厨房
闪闪发光女儿过生日，想要一个双层蛋糕，于是做了一个送给她！
一共5层海綿蛋糕坯，因为担心蛋糕比较大，切不均匀，10寸蛋糕分了3次烤的。下面是10寸的，上面是6寸的。
海綿蛋糕直接用的君之的“巧克力海綿蛋糕”的方子，做海绵不错，节约时间，并且口感也还行。
爲了方便使用，1-13步驟直接拷貝君之的步驟。

用料

低精面粉	60克*4 (3做10寸3层，1做6寸)
可可粉	20克*4
雞蛋	3個*4
細砂糖	50克4+30克4
黃油	50克*4
淡奶油（裱花用）	700克（可根據裱花複雜程度調整）
細砂糖（裱花奶油用）	40克
什錦水果罐頭	1小瓶
壽星婆	1個

雙層奶油蛋糕的做法

准备原材料。蛋白和蛋黄分开，盛蛋白的碗保证干净且无油无水。可可粉和低筋面粉混合，黃油隔水加热至溶化成液态。
可可粉和低筋面粉混合後過篩備用。
用打蛋器将蛋白打发。打发的时候分三次加入50克細砂糖。
將蛋白打發到如圖所示的濕性發泡狀態就可以了（提起打蛋器，蛋白拉出彎曲的尖角）
蛋黄里加入剩下的30克細砂糖，用打蛋器打发至颜色变浅，体积蓬松
分三次倒入溶化的黃油，并用打蛋器继续搅打均匀
倒完黃油后，搅打成浓稠的蛋黄糊
盛1/3蛋白到蛋黃糊裏，用橡皮刮刀從底部往上翻拌的方式拌勻
拌勻後，倒回蛋白碗裏
繼續翻拌均勻，成爲如圖所示濃稠的狀態（此步很重要，如果蛋白在翻拌的過程中消泡了，混合物就會變得很稀，烤出的蛋糕也不會蓬松。）
倒入過篩後的粉類
用橡皮刮刀繼續以翻拌的形式，快速地翻拌面糊，直到形成均勻的蛋糕面糊
將拌好的面糊倒入（10寸的烤盤裏3次，做成3片薄片，6寸烤盤1次，6寸烤好後切成2片），抹平表面，放入預熱好175度的烤箱裏，烤18分鍾左右，直到完全膨起。用牙簽紮入蛋糕中心並拔出，牙簽上沒有殘留物，就表示蛋糕烤熟了。
以上步驟一共需要4次，所以的蛋糕坯就完成了。
什錦罐頭水果瀝水備用。
淡奶油分次加入白糖，打至硬性發泡。
取10寸蛋糕坯，一層蛋糕坯，一層奶油，夾好，6寸蛋糕同樣的方法，放置于10寸蛋糕坯上方。
雙層蛋糕抹好奶油，盡量抹平整。
根據自己的需要，奶油中可以加入適量色素，開始裱花、裝飾。

小貼士

1、糖不影響蛋糕的質量，所有白糖部分可以適當增減，不過加入了可可粉的蛋糕有些略苦，糖份酌量減少；
2、如果想做有颜色的裱花，打发奶油的时候，如果加入色素，可以打发之后加入，如果是想用抹茶粉、可可粉、草莓粉、香芋粉之类的粉类调色，务必在打发之前加入。免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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