Avocado Mousse Cake ~ 鱷梨奶油蛋糕

鳄梨或是牛奶果(Avocado)是原产于普埃布拉、墨西哥、桂皮、樟脑以及湾桂冠的开花植物家族樟科植物分类的. 型状像梨,也有像卵或球型, 果皮粗而绿色. 是一种大种子的果子, 含较高的脂肪量比起其他的水果, 大多是不饱和脂肪. 味道呢...这果子不甜, 有椰子肉的甜味, 香滑, 几乎奶油的口感. 好好吃哦...^^

~我妹家种的本地牛奶果....很丑但是真的很好吃~

~切片的牛奶果...本地的是带点黄色~

前一阵子我的二妹的家种了很多本地,鳄梨多到吃不完. 送了一些给我们吃, 我们也吃不完. 刚好买了Kevin 老师的书"Baking with Fruits" 就找了~鳄梨奶油蛋糕~

~这是鳄梨奶油蛋糕~

海绵蛋糕材料:
120克蛋糕预拌粉
2个鸡蛋
30毫升请水
30克溶化牛油

鳄梨奶油材料:
200克牛奶果肉类
60克细砂糖
120毫升鲜奶
2小匙鱼胶粉
100克鲜奶油~打发
做法:
1) 蛋糕: 将蛋糕预拌粉, 鸡蛋和请水打发至松白, 加入牛油拌成面糊.
2) 把面糊倒入铺上油纸的烘盘里, 送入烤箱以200*c 烘干10分钟. 待冷, 切成与模型般大小形状, 备用.
3) 将模型铺上一层班点朔胶纸, 备用.
(我没将模型铺上一层班点朔胶纸, 我把班点朔胶纸, 贴在蛋糕上.)

~我把班点朔胶纸, 贴在蛋糕上...这是我做白巧克力mousse蛋糕的样板~

4) 鳄梨奶油: 将果肉,砂糖,鲜奶和鱼胶粉放入搅拌盆,隔者沸水不停搅煮至鱼胶粉溶化,离火过筛, 待冷, 拌入鲜奶油.
5) 把蛋糕先放入模型底部,再把鳄梨奶油入模型里, 盖上蛋糕, 送入冰箱片刻.
6) 脱模, 随意装饰即可.

**书內是用橄榄模型制做这蛋糕, 我没这模型就用了圆的模型.

********

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