This is a super easy and yet sure to impress cake recipe which is extremely yummy and more economical to make your own.
我超爱这道即简易又非常讨好的蛋糕食谱，自己亲手做总是胜于外头贩卖的法式千层蛋糕，即经济又好吃。
The listed ingredients here is sufficient to make between 22-25 of 22cm round crepe layers. If you are not keen on taller cakes, you might want to cut down on the ingredients。
在这道食谱中所描述的材料足予制成22至25片的22cm圆形蛋糕饼皮，您若是偏向于普通高度的蛋糕体可以在材料的份量上调整。
法式咖啡柑曼怡千层蛋糕
French Style Coffee Grand Marnier Mille Crepes
To Make Crepes 蛋糕皮料 (A)
775g Soya Milk 豆浆
7 Grade A Large Eggs 鸡蛋 (大号)
90g Icing Sugar 糖粉
180g Plain Flour 中筋面粉
180g Plain Flour 中筋面粉
(B)
1 Tbsp Instant Coffee Granules 速溶咖啡精
2 Tbsp Hot Water 滚水
(C)
1 Tbsp Instant Coffee Granules 速溶咖啡精
2 Tbsp Hot Water 滚水
(C)
90g Salted Butter (melted by double boiling) 隔水炖溶咸奶油
(D)
3 Cups Whipping Cream 植物性鲜奶油
1 Tsp Vanilla Extract 香草精
1/2 Cup Icing Sugar 糖粉
3 Tsp Grand Marnier 柑曼怡酒
1 Tsp Vanilla Extract 香草精
1/2 Cup Icing Sugar 糖粉
3 Tsp Grand Marnier 柑曼怡酒
Method 做法
Get ready a 22-24cm non stick flat frying pan, 1 palette knife, cake turntable and an 8" flat serving plate or cake board.
準备好一个22-24cm不粘平底锅，抹刀1把，蛋糕转盘和一个8“平底盘子或蛋糕板。
Combine ingredients (B) until evenly mix. Set aside to cool for 5 mins.
将材料B一起混合入个碗内，混匀后搁置5分钟待凉备用。
Combine ingredients (B) until evenly mix. Set aside to cool for 5 mins.
将材料B一起混合入个碗内，混匀后搁置5分钟待凉备用。
Combine all ingredient (A) & (B) into a large mixing bowl and mix until the batter is smooth. Strain through a sieve. Cover batter with cling wrap and allow to sit / rest for 30 minutes.
将材料(A)和(B)放入一个大碗里搅拌均匀后过滤， 休面30分钟.
Prepare melted butter from ingredient (C) and set aside to cool for later use.
把无盐奶油C隔水炖溶后，离火，搁置待用。
Add in melted butter to batter (A) and mix well just prior to frying the crepes.
煎蛋糕层之前加入溶化的无盐奶油拌匀.
Heat a non-stick frying pan over medium heat. Use a ladle to scoop the crepes batter into the pan while tilting to lightly fill the pan with the cake batter. Pour off any excess batter back into the mixing bowl. Cook crepe until the surface starts to bubble and the bottom layer has set.
以中火预热平底锅，用勺子舀入适量的面糊，迅速将锅转一圈至面糊薄薄地沾满锅底直到面皮底面煎熟。尽量不要倒入过多面糊，若有表面上有剩余的面糊尽可倒回面糊碗中。
When the edges turn to pale golden, use a spatula to ease away the layer from the pan. At this point, you may carefully lift up the crepe by hand or any other tools to make sure the crepes does not break. Place the cooked crepes on a baking tray while finishing the remaining batter. Stir well to prevent the batter from thickening before cooking each layer. Repeat the process until the batter is all used up.当饼皮煎至边沿微黄时, 用划刀把饼皮划离锅, 再轻轻的用手把烧好的饼皮取出放在在一个容器或烤盘上, 重复做法把面糊完成. 千万要记得每当倒入面糊入锅时必须先搅匀, 以防止面糊浓稠。
Combine all ingredients (D) into a large mixing bowl and beat with a hand held electric hand beater / mixer until thickened and stiff。Set aside.
将材料(C) 倒入一个大盆中然后用手持电动打蛋器将植物性鲜奶油, 香草精，糖粉及柑曼怡酒精打至硬发。搁置待用。
To assemble cake, place cake board or plate on the turntable. Place one piece of crepe layer on the board / plate. Spread a thin layer of filling on top. Stack on another piece of crepe. Lightly flatten each layer with palm to sandwich the cream onto the crepe. Repeat the process until the last layer. Decorate the final layer as desired.
组合蛋糕, 将蛋糕板放在蛋糕转盘上，铺一层饼皮，抹一层薄薄的馅料在表面，然后又再铺上一层饼皮，用手轻按餅皮中间部份使馅料分布均匀。重复同样的步骤至完成。 最后一层可以随意装饰。剩余的馅料可以收藏入冰箱冷藏。
组合蛋糕, 将蛋糕板放在蛋糕转盘上，铺一层饼皮，抹一层薄薄的馅料在表面，然后又再铺上一层饼皮，用手轻按餅皮中间部份使馅料分布均匀。重复同样的步骤至完成。 最后一层可以随意装饰。剩余的馅料可以收藏入冰箱冷藏。
Cover the cake with wrap and chill cake overnight before serving.
把蛋糕盖好， 放入冰箱冷藏隔夜才切出享用。
Do link back to Coco Sweet Tooth if you have used any information as published in this blog.
Do link back to Coco Sweet Tooth if you have used any information as published in this blog.
