材料 :
7\" 蛋糕模
淡忌廉 500ml
煉奶 120g <– 我只用了 100g
馬利餅 1 筒

做法 :
1. 馬利餅先用木棍捍碎或用機磨碎備用
2. 將淡忌廉用打蛋器打成 cream 狀 (約打至 7 成企身)
3. 然後再將煉奶加入淡忌廉中，再將忌廉打至 8 成企身便成
4. 先加餅碎於蛋糕模內，將 (3) 放入唧袋中打圓唧一層，再加餅碎，如此遂層 (可做 3 層 )
5. 食法有兩種，一是放入冰箱雪硬，另一種則是放進雪櫃下格

由於曾經失敗，有以下心得:
1. 淡忌廉要用 President，因此種淡忌廉打至 8 成企身後較適合用於mousse及布丁類
2. 淡忌廉打至 8 成企身的意思是用打蛋器往上拉時，形成的角稍有傾斜，有一點彎曲 (打至 9 成企身亦可)
3. 不用馬利餅可改用 Oreo 餅，但要先刮掉中間白色的夾心忌廉
4. 放入冰箱雪硬比較美味

SACHER TORTE

Ingredients:
1 cup butter
2/3 cup of granulated sugar
5 egg yolks
1 tsp almond extract
6 oz bittersweet chocolate, chopped
1 1/2 cups of ground hazelnuts
1 cup of self-rising flour
2 tbsp cocoa
6 egg whites
Icing:
4 tbs apricot jam
1/3 cup butter
6 oz chocolate

Directions:
Preheat oven to 325° F. Grease a 9” springform pan, covering the bottom with greased parchment paper. In a mixer, cream the butter with 1/3 cup sugar. Add the egg yolks one at a time, mixing well between each addition. Mix the chocolate and nuts and add to mixture. Stir in almond extract. Remove from the mixer and fold in the cocoa and flour. Whisk the egg whites until stiff, then add the remaining sugar and whip until stiff peaks are formed. Fold the egg white mixture into the batter. Bake for 60-70 minutes or until top is firm and tester comes out clean. Cool and remove from the pan.

Warm the apricot jam until liquid. Spread over the top and sides of the cake. Allow to cool and set slightly. Meanwhile, melt the chocolate and butter together. Place cake on a rack over a lipped cookie sheet. Pour the chocolate mixture over the top of the cake to coat evenly. Allow to cool until icing is set.

Mix \’n\’ Match:
Refined Starbucks® coffees such as Sumatra, Guatemala Antigua and Sulawesi are best paired with the classic sacher torte. Its rich, buttery texture compliments the chocolate undertones. Even more delicious is how the intensity from each coffee holds up to the fruity tang of the torte.

Recipe courtesy of Chef Joe LaVilla, The Art Institute of Phoenix

http://www.epicurious.com/promo/starbucks/sacher.html

BLACK FOREST CAKE

Ingredients:
1 cup of cocoa powder
1 1/2 cups of boiling water
3 eggs
1 tsp vanilla
3 cups of cake flour
2 cups of packed brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup of softened butter
Filling:
2 cups of frozen cherries, thawed
3 cups of whipping cream
1 cup of powdered sugar
1 cup of chocolate shavings

Directions:
Preheat oven to 350° F. Butter and flour two 9” cake pans. In a medium bowl, combine cocoa and water until smooth. Cool to room temperature. In another bowl, combine eggs, cocoa mixture and vanilla. In a large bowl, combine dry ingredients. Add butter and remaining cocoa mixture and mix on low for 30 seconds. Once combined, increase the speed to medium and beat for 2 minutes. Add the egg mixture in three batches, scraping between each addition and mixing until well combined before the next addition. Pour into the prepared pans, smoothing if necessary. Bake 20-30 minutes or until tester comes out clean. Cool 10 minutes, remove from the pans and allow to cool completely.

Whip the cream and powdered sugar until stiff peaks just begin to form. To assemble the cake, place one layer of the chocolate cake on a plate. Place 1/3 of whipped cream on top and spread evenly. Place half the cherries randomly in the whipped cream. Top with next layer and frost entire cake with remaining whipped cream. Arrange remaining cherries on top of the cake and garnish by sprinkling chocolate shavings over the cherries.

Mix \’n\’ Match:
Bold, intense flavors of Arabian Mocha Sanani and French and Italian Roasts need a strong dessert partner. The Black Forest takes the cake with equally bold attributes. The fruit in the dessert enhance the bold components in each of these coffees. Moreover, its rich chocolate, sweet cherries and light cream bring the powerful duets together in sumptuous harmony.

Recipe courtesy of Chef Joe LaVilla, The Art Institute of Phoenix

Mango Marshmallow Cake
This is my SG net friend, LeeLee\’s recipe but I did a little modifications.

Ingredients for Base:
200 gm digestive biscuits
80 gm melted butter

Method:
1. Crushed digestive biscuits and mix well with melted butter.
2. Press into a 8” cake pan.
3. Refrigerate for 30 minutes for later use.

Ingredients Marshmallow filling:
250g marshmallow
150ml milk
300ml whipping cream
2 tsp of gelatine powder

Method:
1. Put all the ingredients into a pot.
2. Doubleboil over small fire until gelatine is dissolved.
3. When it is a little cooled, pour it into cake base.
4. Chill it for 10 minutes, then add the shaped mango pieces. Put it back into the refrigerator to chill for another 15 minutes.

Ingredients Jello topping:
1 pkt of mango Jello
400 ml of water
2 tsp of gelatine powder

Method:
1. Boil all ingredients until dissolved.
2. Pour cooled mango jelly solution gently onto marshmallow layer by big tablespoon.
3. Chill in the refrigerator for 3 hours till jelly is set before serving.

Notes:

You can also arrange some sliced fresh mangoes on the biscuit base just before pouring in the marshmallow and also on top of the marshmallow layer. You can also add in diced mango pieces into marshmallow mixture. I shaped the mango pieces with a cookie cutter.

wendy618 ：溶綿花糖時是否有技巧????gelatine powder 是否魚膠粉?? 啫喱粉一盒夠嗎 ？
wlteef　　：將綿花糖ingredients放在一起隔水煮溶就得啦，無特別技巧。 啫喱粉一盒夠了，我用 Robertson Mango Jelly。

材料 榴槤肉150克、鮮奶100克、薄荷酒15㏄、切碎薄荷葉3克、蛋黃1.5粒、吉利丁8片、打發動物性鮮奶油150克、植物性鮮奶油65克、蛋糕底適量

1.打泥
將榴槤肉與鮮奶、植物性鮮奶油打成泥狀後，與吉利丁隔水加熱溶解，再加蛋黃、薄荷酒、薄荷葉拌勻。

2.入模
將打發鮮奶油與1拌勻後，倒入已鋪好蛋糕底的模型中，入冰箱待凝結成型即可。

聖誕樹頭蛋糕(洛堯坊)

聖誕樹頭蛋糕
餅底：
蛋白 210g
砂糖 120g
瑞士蓮朱古力 140g
低筋麵粉 42g

餡料：
淡忌廉 80g
榛子醬 40g

做法：

1. 將蛋白和砂糖打起，加入已座溶之朱古力，拌勻。
2. 再加入已篩過之低筋麵粉，拌勻。
3. 用唧袋將餅底材料唧成手指狀於焗盤上。
4. 入爐，用約200度焗約10-15分鐘。
5. 淡忌廉打起，加入榛子醬，拌勻成餡料。
6. 將榛子醬餡料加入餅底，然後捲成樹幹狀。
7. 切出一段做樹椏，再於樹身上加上裝飾。

我用過車厘子醬做餡料，味道不錯。
我焗一個八寸蛋糕做底，再放甜忌廉裝飾。

~~5吋模~~
海棉蛋糕材料：蛋 2隻
糖 50ｇ
低筋麵粉 45ｇ
可可粉 10ｇ
沙拉油 15ｇ
牛奶 9ｇ
乳化劑 9ｇ

餅餡材料：
魚膠片 1片半
水 12ｇ
RUN 酒 半茶匙
浸後西米 25ｇ
椰漿 20ｇ
芒果汁 60ｇ
水 12ｇ
巴巴來斯粉 35ｇ
西柚差不多一塊(整碎)
甜忌簾 62ｇ
檸檬色素 少訐

註：如用白西米首先浸4小時，綠西米浸一晚，然後煲熱滾水將西米放入攪拿出倒落過冷河代用。

做法：
1.將蛋、糖輕力打混再加牛奶、乳化劑，然後將篩過低粉加入攪至不見粉，再加
入可可粉攪至勻混，再加入沙拉油，攪到可用手指尖拿起蛋漿不跌就OK，放入
預熱??80度焗約20分鍾。
2.將海棉蛋糕一開為二代用，用mouse模將一張燒紙在底部包好，包好後底部
放一個盆盛住代用。
3.另一盆放入椰漿、西米、芒果汁、西柚一同撈勻。
4.將魚膠片+水+酒座溶代用(保持暖)，用另一盆再巴巴來斯粉+水攪溶。
5 然後打甜忌簾，將撈好芒果料、魚膠放入甜忌簾處，最後加巴巴來斯粉料就
OK啦。(倒入模時要注意魚膠不要凝結，保持水狀倒入模內)
雪至凝結做?╮A希望大家喜歡這個食譜啦

材料:
　麵粉 180克

　發粉 1.5茶匙

　鹽 1/8茶匙

　蛋 2隻

　糖 3安士

　牛油 4安士

　蘋果 2個（切片）

　檸檬汁 1湯匙

　玉桂粉 1/4茶匙

　蘋果汁 1/3杯

做法
　1. 焗爐預熱180度，開15分鐘；

　2. 蘋果2個切片，加入檸檬汁1湯匙拌勻；

　3. 麵粉、發粉、鹽同篩勻；

　4. 糖、牛油用機（或木勺）打至奶白色，加入蛋打勻，再加入蘋果汁及麵粉混合料拌勻；

　5. 在8吋直徑盆掃油，倒入以上已拌勻材料，面上加蘋果片，灑上玉桂粉，放入焗爐焗45分鐘。

轉載recipe.　

瑞士蘋果蛋糕 9吋 (轉載)

8大湯匙未加鹽的奶油，微軟
2/3杯的糖
１茶匙的磨碎的檸檬
2顆蛋(大一點)
1又2/3杯多用途麵粉
1茶匙發粉
4顆中型美味的蘋果
2大湯匙的糖

一個9吋有扣環的烤盤，塗抹奶油

１．在烤箱中間擺\放架子，並預熱至350度。
２．以糖及檸檬與奶油攪拌，直到奶油變軟變淡，打蛋持續攪拌，一次一顆。
３．將麵粉及發粉混合並以手攪拌直到成為糊狀物。
４．將糊狀物放入預熱的烤盤中，糊狀物將會變得較牢固。
５．將蘋果去皮，剝半，去果核，將每半顆蘋果切片成1/4吋的厚度，然後將切片的蘋果輕輕地壓入糊狀物中，將2大湯匙的糖撒於蘋果上。
６．放入烤箱中烘烤約40分，或是直到蛋糕澎起以及蘋果熟透，然後放在架子上冷卻，將扣環解開，然後使用抹刀將蛋糕移至大淺盤即可。

材料：

雞蛋3個, 糖75克, 麵粉50克, 唂咕粉15克, 牛油溶液25克, 鮮忌廉3/4杯(打起), 糖霜(灑面用)

朱古力醬飾：

黑朱古力200克(切碎), 鮮忌廉3/4杯, 牛油25克

朱古力牛油海錦蛋糕做法：

1. 雞蛋及糖打至挺身。輕輕拌入麵粉及唂咕粉至勻, 再加入牛油溶液。
2. 把材料傾入已掃油及墊紙的長方形糕盆(23 cm x 15 cm x 1.5 cm), 以180C焗15至20分鐘, 待涼。

朱古力醬飾做法：

朱古力碎放入碗內。煮滾鮮忌廉, 快速傾入朱古力內拌溶。趁熱拌入牛油, 待涼。

綜合做法：

1. 將朱古力醬飾打至濃稠。
2. 將鮮忌廉塗在蛋糕上, 小心捲起。把朱古力醬飾塗勻整條蛋糕。切出一端蛋糕成樹枝, 灑上糖霜。

書中圖片: http://hk.pg.photos.yahoo.com/ph/sweetsweetroy/detail?.dir=d66c&.dnm=b895.jpg&.src=ph