Aspiring Bakers 7# - 冷冻榛子Oreo起司蛋糕

5/29/2011 01:57:00 AM wawalicious小歪 4 Comments

PS//我的另外一只翻糖小蜜蜂上镜啦！！

这款冷冻巧克力起司蛋糕料足滋味十足，不用烤箱也可以做哦！超级方便又好吃！但是，吃完后记得多散散步，因为热量很高噢。

当天我用的蛋糕模是8寸的，家人吃了蛋糕还要求我下次做更大份的，真的有那么好吃吗？
最重要的他们喜欢，我就很欣慰了哦！我本身不大爱hazelnut的味道，虽然很香，但其实它的味道盖过了起司的味道，所以要浓浓起司口味的朋友们可以省略食谱当中的Hazelnut和上面的cream。

我这个食谱是照着网上的食谱再自行改革而成的，我很喜欢它层次分明的视觉，如果我不是还剩下choco-hazel cream的话我是不会放上去装饰的，我反而会改成Oreo饼干和鲜奶油来装饰，黑白分明的颜色会更鲜艳。

但是如果我没有把choco-hazel cream加上去的话也不能参加这次的巧克力活动咯 ^^ 喜欢这食谱的朋友们可以抱走！但是我目前只有英文版本的食谱！中文版本的大家可以和我索取哦！同样的我也可以翻译给大家 ^^

Happy Baking ♥

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冷冻榛子Oreo起司蛋糕

digestive biscuits - 100g (approx 7 pieces)
Melted Butter - 50g

B
Cream cheese - 250g
Hazelnut Paste - 50g
Icing Sugar - 50g
Honey - 15g
Milk - 60g
Vanilla essence - 1-3g (optional)
Oreo Cookies Choco Flavor - 100g (chopped)
Non-dairy Whipped Cream - 260g
Gelatine - 1tbsp
Hot Water - 70g

C
Non-dairy Whipped Cream - 150g
Hazelnut Paste - 50g
Dark Chocolate - 50g
Icing Sugar - 40g (optional)
Oreo Cookies - 9pieces

Methods:
A
1. Crush digestive biscuits until very fine and crumbly
2. Melted butter add into the biscuit and combine well.
3. Press to the mold firmly and refrigerate it.

B
1. Sprinkle gelatine over hot water. Put aside for about 10mins. Put over simmering water and stir to dissolve. Remove from heat and set aside to cool.
2. Beat cream cheese and icing sugar 50g till well combined.
3. Add milk, mix till combine and add in gelatine.
4. Fold in whipped cream 260g, Divide into 2 portions.
5. Fold in hazelnut paste into 1 portion of whipped cream and add in chopped oreo cookies.
6. Another portion of whipped cream fold in honey and vanilla essence.
7. Pour the white portion into chilled biscuit base. Level the filling and chill it till set.
8. Pour the hazelnut portion onto the white portion and level the filling. Chill till set.

C
1. Whipped non-dairy cream with add in icing sugar by portions. Fold in hazelnut paste and melted chocolate to form hazel-choco cream.
2. Pipe hazel-choco cream rosette on the cake and deco. Garnish with oreo cookies and also oreo crumble. Allow to chill before served.

I am submitting this entry to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted