Friday, December 30, 2016

巧克力朗姆奶油乳酪蛋糕 Chocolate Rum Cream Cheese Pound Cake

It's been more 2 weeks since I laid hands on the oven as I was back in Malaysia for the winter solstice festival. Since we didn't get to celebrate Christmas with my buddies this year we didn't eat much as well. Now being back to Jakarta for 3 days and well rested I decided its time to make a simple pound cake for the household staff.

Unlike most pound cake which are dense, this is an extremely soft and silky version which I am totally happy with.

Happy baking!


Chocolate Rum Cream Cheese Pound Cake

Ingredients 材料
235 g Unsalted Butter 无盐奶油 (soften to room temp 温室回温)
175g Cream Cheese 奶油乳酪 (soften to room temp 温室回温)
150g Castor Sugar 细砂糖
1/2 Tsp Salt 盐
5 Tbsp Full Fat milk powder 全脂奶粉
4 Egg Yolks 蛋黄 (large 大号)
2 Tbsp Pure Vanilla Extract 香草精
3 Tbsp Rum 朗姆酒
1 Tbsp Kahlua Liquor 甘露咖啡力娇酒
235g Cake Flour (sifted 过沥)
2 Tbsp Whipping Cream 淡奶油
60g Milk Chocolate (grated 切丝)

4 Egg Whites 蛋白 (large大号)
50g Castor Sugar 细砂糖
1/2 Tsp Cream of Tartar 塔塔粉

Method 做法

Preheat oven at 150C degrees. Grease and flour a 23 cm tube pan. Set aside.

In a mixing bowl, cream butter, cream cheese, sugar and salt on medium speed until smooth and well combined. 

Add milk powder and continue beating on medium speed for 6-7mins until pale and fluffy.

Add in one egg yolk at a time. Repeat the step until all egg yolks are fully incorporated.

Add rum and kahlua mixture until combined. Add vanilla extract and mix on medium speed till incorporated and no visible signs of liquid.

With the mixer on low, add 1/2 portion of the sifted flour and whipping cream. till combined. Add remaining flour to incorporate. Do not overmix to develop the gluten or the cake will turn out dense and heavy.

In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add castor sugar and cream of tartar in 2 additions. Continue to beat until firm peaks.

Transfer 1/3 of the beaten egg whites into the cake batter, use a hand whisk and mix to combine.  Lightly fold in the remaining egg whites  and grated chocolate into the batter while try to avoid deflating the batter.

Pour batter into the tube pan and tilt pan to level the batter. Drop the pan on the kitchen top to dispel
any air bubbles.

Bake cake at the second lowest level of a preheated oven for 50 mins or until a skewer inserted comes out clean.

Allow the cake to cool slightly on the cooling rack for 20 mins before unmoulding and placing onto the rack to cool completely.

Store cake in an air tight container or seal in cling wrap to retain the moisture until consumption.

(C) Glaze 巧克力淋酱 (Optional 自选)
80g Grated Milk Chocolate  巧克力碎
50g Water 清水

Bring water to boil. Pour over grated chocolate and stir until combined. Pour glaze over the cooled cake. Serve.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog

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