旅行蛋糕之神Nicolas Bernardé配方来袭——无花果豆蔻旅行蛋糕（已打包·可下载）

2023-02-25 责任编辑：世界烘焙配方 397

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无花果豆蔻旅行蛋糕【点击左下角阅读原文即可下载无水印配方】

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世界磅蛋糕大神——Nicolas Bernardé（下图）作品，风味绝佳：无花果&豆蔻，操作极易：无花果果酱&豆蔻蛋糕！

（图中为Nicolas Bernardé的《INVITATION》）82i9☜今日配方下载提取码

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无花果豆蔻旅行蛋糕FIG AND CARDAMOMBy Nicolas Bernardé

无花果豆蔻果酱【克】575 克……鲜无花果 2 个……豆蔻 8 克……NH果胶 60 克……细砂糖 50 克……葡萄糖浆 25 克……转化糖浆（或洋槐蜜）制作：1、将鲜无花果切瓣，与豆蔻一起放入厚底平底锅中。2、将细砂糖与NH果胶粉拌匀后倒入“步骤1”的锅中，整体煮沸，再将加热过的葡萄糖浆和转化糖浆加入。3、继续煮沸几分钟后，将此果酱倒入量杯中用保鲜膜贴面覆盖（注意不要有气泡），冷藏隔夜。4、使用时，冷藏取出，取出豆蔻，搅打后使用。豆蔻蛋糕【克】200 克……全蛋200 克……生杏仁膏 65 克……澄清黄油* 2 克……细盐 3 个……豆蔻 40 克……T55面粉（或中筋面粉） 3 克……泡打粉 75 克……蛋白 1 克……塔塔粉（或白醋） 25 克……细砂糖制作：1、将全蛋与杏仁膏一起放入搅拌缸内混合，将搅拌缸放在55℃的水浴上加热，当全蛋与杏仁膏温度达到55℃时，将搅拌缸从水浴上移开。用球桨将之打发并彻底降温。将面糊均分为两份，分别放入两个搅拌缸中。2、将黄油、细盐和豆蔻混合加热至50℃，静置闷浸几分钟后，过滤后与“步骤1”一半的面糊混合拌匀。3、将面粉和泡打粉混合过筛后加入到剩余的另一半面糊中拌匀。4、将蛋白与塔塔粉打发，缓慢加入细砂糖搅打至尖峰挺立。5、最后将三者混合拌匀，倒入烤盘上的10x30cm的模具框内，表面覆盖一张烘焙纸。6、入烤箱以180℃烘烤10分钟，降温至160℃再继续烤25分钟。组装方法1、蛋糕冷却后，均匀裁切为3个长条形，将搅打后的“无花果豆蔻果酱”用抹刀涂抹在其中两片蛋糕上。2、将两片蛋糕叠放在一起，然后把第三片蛋糕放在最上方，轻压平整。3、最后顶部的蛋糕上也涂抹一层“无花果豆蔻果酱”，冷冻至少30分钟。4、冷冻取出，均匀裁切为两个蛋糕，装饰以鲜切瓣无花果和巧克力片。

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FIG AND CARDAMOM CAKISSIME®ByNicolas Bernardé

FOR THE FIG AND CARDAMOM COMPOTE575 g fresh Solliès figs 2 u cardamom pods 8 g pectin NH 60 g caster sugar 50 g glucose syrup 25 g trimoline (or acacia honey)procedure：1/ Cut the figs into pieces and place in a saucepan with the cardamom pods.2/ Mix the caster sugar and pectin NH together and add to the pan. Bring everything to the boil. Incorporate the (warmed) glucose syrup and trimoline.3/ Boil for a short time. Put the compote into a container and cover tightly with cling film, leaving no air gaps.Set aside in the refrigerator.4/When you come to use it, remove the cardamom pods and mix well.FOR THE CARDAMOM PAIN DE GÊNES BISCUIT200 g egg200 g uncooked almond paste 65 g clarified butter 2 g fine salt 3 u cardamom pods 40 g T55 flour 3 g baking powder 75 g egg white 1 g cream of tartar (or white vinegar) 25 g caster sugarprocedure：1/ Mix the eggs and almond paste together in a stand mixer bowl. Heat in a bain-marie to 55°C.once the mixture has reached 55°C, remove the bowl from the bain-marie.Use the whisk to whip up the mixture until it forms a ribbon when the mixture is raised slightly until it is completely cooled.Divide the mixture equally between two mixing bowls.2/ Heat the butter with the fine salt and cardamom pods until it reaches a temperature of about 50°.Leave to infuse for a few minutes.Pass it through a conical strainer and incorporate with half of the whipped mixture.3/Sift the flour and baking powder and add to the other half of the mixture.4/ Whisk the egg whites with the cream of tartar until stiff, adding the caster sugar gradually until peaks form.5/ Fold everything gently together. Turn the preparation into a 10cm × 30cm frame placed on a baking sheet covered with baking parchment.6/ Bake for 10 minutes at 180°C, then 25 minutes at 160°C.TO ASSEMBLE1/ once the biscuit has cooled, cut it into three identical rectangles.Using an angled spatula, spread a layer of fig and cardamom compote over two of the three biscuits.2/ Place these biscuits one on top of the other, then finish with the last biscuit rectangle.3/ Cover with a final layer of compote. Leave to solidify for at least 30 minutes in the freezer.4/ Using a serrated knife, cut into 2 cakes. Decorate the cakes with fig quarters.TO DECORATE(OPTIONAL) 2 u fresh Solliès figs200 g white chocolate 40 g cocoa butter 2 g yellow colour 2 g green colour qs g gold dusting powderprocedure:1/ Temper the white chocolate. Fill a piping bag with white chocolate, but without a nozzle.2/ Turn a baking tray upside-down and place a sheet of acetate on it.In a bowl, mix together the cocoa butter and colours.3/ Use a brush to apply the coloured cocoa butter to the acetate, then a dusting of gold powder.4/ Pipe quantities of the chocolate onto the tray and make sure they are spaced well apart.5/ Tap the tray to form the chocolate into discs. Leave to solidify at 18 °C.