S君的生日蛋糕

為S君做了一個法式草莓蛋糕(fraisier)。

首先烤了全蛋海綿蛋糕 (genoise)，然後做了奶油饀 (creme mousseline)，還做了最上層蓋面及裝飾用的杏仁糖霜(marzipan)。本來還算勉勉強強能見人的，但最後放上玫瑰花時不小心大力按壓了一下，中間夾層的奶油饀即時從旁邊擠出... 立即快手拍了兩張，急急大聲叫原來在樓上打電玩的S君來切蛋糕。

雖然賣相得不太好，但其實每個部份都算合格，只是組裝過程太失敗了。烤之前有特意翻書及爬文，所以有學到不少東西呢。玫瑰花是跟Youtube視頻掐的，第一次做又沒用工具，看來有點像小朋友勞作，粗糙又幼稚，不過最後也放了入瓶子留念。在乾燥的英國，杏霜裝飾應該可以放上一段時間。不過下次不會再自己做 marzipan了，功夫不少，糖份又四散，而且我們不太愛吃，純為裝飾去做，好像太浪費時間及食材了。

寫給自己的快手筆記

(1) Genoise (6")
(adapted from FCI + LCB)

Caster 90g
Flour 90g
Butter 15g
Eggs 3 (150g)

Preheat 180. Oil. Line base. Oil again. Melt butter. Let cool. Whisk sugar & eggs over bain marie. No vigorous swirling. Low speed then high. 6-second ribbon stage. Remove from heat. Whisk further to slightly cooled 1-2 mins. Fold in flour. Sacrifice a bit to tamper the butter. Pour butter in along edge. Fold in 3-4 times w large metal spoon. Pour in tin from low. Gently knock against counter. Lower rack. Bake for 20-25 mins. Cool in tin for few mins. Off to cool on wire rack.

(2) Creme Mousseline (just enough to fill a 6" cake)
(adapted from FCI + Mary Berry)

Caster 90g
Milk FF 300g
Yolks 2
Egg 1
Cornflour 25g
Flour 25g
Kirsch 1/2T
Vanilla paste 1/2t

Whisk yolks & egg + flour + CF + 45g caster. Scald milk + vanilla + 45g sugar. Add 1/3 hot milk in to tamper egg mixture. Add tampered mixture to milk. Pan on high heat. Keep whisking. Let boil for 2 mins. Desired consistency then pour into a wide bowl. Cling. Close contact. Let cool.

(3) Marziapn
(halved recipe from Leiths)

Caster 88g
Icing 88g
Egg 1
Ground almond 175g
Vanilla paste 1/4t
Lemon juice 1/2t

Beat egg lightly. Whisk in sugar. Bain marie. Whisk till a trail. Off heat. Whisk further 2 mins. Stir in almond, vanilla & lemon Mix in. Form a loose ball. Dust icing sugar. Knead till just smooth. Disc shape. Cling. Chill till firm (at least 30 mins. Overnight OK)