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Nutella Charlotte Royale / 榛子夏洛特皇家蛋糕
翻箱倒柜，找不到一个深点的中碗。。。 :cry: 只有这个碗看着还能凑和。。。宽是够宽了，就是觉得有点过浅了。这个蛋糕卷我只是抹了很薄的一层打发的鲜奶油。基本上所有方子都会要求抹上深色果酱，这样和蛋糕颜色成强烈对比。我是觉得果酱真的都很甜很甜。。。。所以放弃了。。。
Charlotte据说是来自古老英语charlyt，意思是“dish of custard“. 卡士达酱一类的食物。
信息资料来源: Food Timeline
http://www.foodtimeline.org/foodfaq1.html#englishtrifle
It is said to have been invented by the French chef Marie Antoine Careme (1784-1833), who named it in honor of his Russian employer Czar Alexander. Other historians say that this sweet dish took its name from Queen Charlotte (1744-1818), wife of George III.
有这么2种说法，其一是有一个叫Marie Antoine Careme （1784-1833，大家应该对vol-au-vents, meringues, soufflé Rothschild这些甜品不会陌生吧，方子都是他发明的）的法国厨师发明的，为了对他的俄罗斯老板Czar Alexander表现敬意，而取的。另一种说法是历史学家认为这个名字是来自女皇Charlotte(1744-1818), 乔至三世之妻。
Charlotte蛋糕分冷热2种。
Apple Charlotte - It is a golden-crusted dessert made by baking a thick apple compote in a mold lined with buttered bread. This dessert was originally created as a way to use leftover or stale bread. Some historians think that this sweet dish took its name from Queen Charlotte, known as being a supporter of apple growers. 用苹果泥，面包和牛油来烘焙的。(当然可以根据自己所好来添加写香料，比如说cinnamon, nutmeg. )发明这道本是为了解决一些剩下的面包。不过有些历史学家认为这道甜食是来自Queen Charlotte, 因为她推崇苹果种植。这个热Charlotte和Bread Pudding差不多。
Charlotte Russe和Charlotte Malakoff都属于凉Charlotte。只是Charlotte Russe主要用巴伐利鲜奶油来做filling，而Malakoff用的是梳乎厘，还有就是要用杏仁。
Cold charlottes - They are made in a ladyfinger-lined mold and filled with a Bavarian cream. For frozen charlottes, a frozen soufflé or mousse replaces the Bavarian cream.
Cold Charlotte是从热苹果夏洛特演变而来的。发明它的人就是Antonin Carême，起初用的是用的是charlotte á la parisienne这个名字，但是那时俄罗斯菜肴非常流行，就改叫Charlotte Russe。手指饼干放入模具，填入巴伐利鲜奶油。而用用冰冻的梳乎厘soufflé（主要成分是鸡蛋，添加一些水果，乳酪等）或是慕斯来做内馅的，就叫做Frozen Charlotte。这个凉Charlotte和Elizabethan trifles差不多。
Charlotte Royale 用jellyrolls，而Charlotte Russe用的就是ladyfingers. 在芬兰，这个用jellyrolls做的Charlotte Royale却叫作Charlotte Russe. 感兴趣的朋友不妨看看。（http://www.mtv3.fi/koti/leivonta/reseptit.shtml/arkisto?300383）
Charlotte Malakoff/Malakow/Malakov - It has a lining of ladyfingers and a center filling of a soufflé mixture of cream, butter, sugar, a liqueur, chopped almonds, and whipped cream. It is decorated with strawberries. 这个也是以手指饼围边作模，中间里面放入鲜奶油，牛油，砂糖，利口酒和杏仁碎做填馅，用草莓来装饰蛋糕。德国这边叫Malakofftorte，多用Loeffelbiskuits/手指饼干, Vanille-Puddingpulver /香草布丁粉und Schlagsahne/鲜奶油来做，手指饼干大多先用牛奶橙汁酒或是郎姆酒浸渍，成品用杏仁装饰。 不过有巧克力Malakoff，那么就用的巧克力布丁粉，加上一些巧克力来制作。
#Biscuit Roulade:
4 pcs Egg yolks, room temperature
100 g White sugar
1 tsp Vanilla powder
70 g All-purpose flour
30 g Cornstarch
1 package / 37 g Vanilla pudding powder
4 pcs Egg whites, room temperature
1/3 tsp White vinegar or lemon juice
Whipped cream or jam to spread
#Filling:
300 g 3.5% Vanilla yogurt, room temperature
300 g 13.% Cream cheese, room temperature
4 tbsp Nutella
12 sheet Unflavoured gelatin
200 g Whipping cream
#Garnish: Strawberries, Blueberries, Whipped cream
海绵蛋糕卷：
4个 蛋黄，室温
100克 白砂糖
1小勺 香草粉
70克 中筋粉
30克 玉米淀粉
1袋 / 37克 玉米布丁粉
4个 蛋白，室温
1/3小勺 白醋或柠檬汁
打发鲜奶油或是果酱，用来涂抹蛋糕卷
慕斯馅：
300克 3.5%香草酸奶，室温
300克 13% 鲜奶油乳酪，室温
4大勺 榛子巧克力酱
12片 原味吉利丁
200克 鲜奶油
装饰：草莓，蓝莓，打发的鲜奶油
1. Preheat oven to 200C/400F and place a 40 cm x 30 cm baking tray lined with parchment paper, and then butter the parchment paper. Whisk together the all-purpose flour, cornstarch, pudding powder and vanilla powder.
烤箱预热至200C/400F。40x30厘米的蛋糕盘铺上烤纸，抹上牛油。中粉，玉米淀粉，布丁粉和香草粉一起混合拌匀。
2. Place the egg yolks, along with 80 grams of white sugar and beat on high speed for 5 minutes, or until thick, pale yellow, and fluffy. Sift half of the flour mixture over the egg mixture and fold it in gently but rapidly with a spatula until the flour has disappeared. Repeat with the remaining flour mixture.
蛋黄加80克砂糖高速打成淡黄色且蓬松浓稠状，大约5分钟。将过筛粉类分2次加入，快且轻地将其拌成无粉粒的面糊。
3. In a clean mixing bowl, beat the egg whites until foamy. Add the vinegar or lemon juice and continue beating until soft peaks form. Sprinkle in the remaining 20 grams of white sugar and beat until stiff peaks form. Gently fold one third of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Spread the batter evenly into the prepared pan with an offset spatula. Bake for 13-15 minutes. Sift confectioners' over the top of the cake. Place a clean kitchen towel over the cake, then top with a baking sheet. Holding the baking sheet over the cake, turn the cake upside down and invert it onto the towel on the baking sheet. Carefully peel off the paper. Spread some whipped cream evenly over the cake. and let rest 1 hour. Cut into 1/2-cm thick slices.
蛋白打粗泡，加入醋或柠檬汁搅打至湿性发泡后，加入20克白糖继续搅打至硬性发泡。取1/3搅好蛋白加入到蛋黄糊中拌匀。加入其余蛋白糊拌成均匀的蛋糕卷面糊。入备好的烤盘，烘焙大约13-15分钟。 取出后，筛一些糖粉在蛋糕表面，盖上干净厨房布、巾，再加上烤盘，手拿稳烤盘，翻面。撕去背面的烤纸。抹上适量打发的鲜奶油后卷起待凉却1小时后切成5毫米左右的片状。
4. Soak the gelatin in water and let stand 5 minutes to soften, squeeze out excess water and melt over a hot water bath., stirring constantly, until the gelatin is dissolved. In a mixing bowl, whisk together the yogurt, nutella and cream cheese. Add the dissolved gelatin to the yogurt mixture and process until well blended. Whip the cream until soft peaks form and fold into the mixture. Chill for 10 minutes.
吉利丁片用凉水泡5分钟至软，挤出多余水分，然后用热水浴将其搅拌融化。酸奶，榛子巧克力酱，和奶油乳酪一起打匀。加入融化的吉利丁液拌匀。鲜奶油打至柔软，湿性起发后加入一并拌匀。
5. Butter an 8-9-inch bowl and place slices of biscuit roll from around the sides, fitting them tightly together so that there are no spaces for the filling to seep through. Reserve some slices for placing on top of the nutella filling which will be the bottom of the cake when removed from the mold. Pour the nutella filling onto the prepared dish, top with slices of jelly roll and chill overnight. Place a cardboard cake-circle or a serving plate on top of the bowl and flip over. Tap gently and ease the bowl off of the cake. Add whipped cream and fruit as garnish as desired.
将蛋糕卷排入一个抹油的8-9寸碗具，尽量将蛋糕圈都排得紧凑些，这样慕斯馅不会过多渗出来。记得预留出一些盖到慕斯馅上面，出模后翻过来时便成了蛋糕底了。将馅料倒入已铺好蛋糕圈的碗中，铺上预留的蛋糕铺在馅料表面。隔夜冷藏。蛋糕倒扣在专用的蛋糕硬纸板或是大盘子上，轻拍碗具，取出蛋糕。挤上奶油，用鲜果装饰。
[ 本帖最后由 angelinatan_cn 于 2007-4-27 06:46 编辑 ] |
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发表于 2007-4-26 20:47
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