芝士海盐奶盖蛋糕 Seasalt Cheese Cream Cake
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Ingredients
材料A：
材料B：
材料C（混合）：
Ingredients A :
Ingredients B :
Ingredients C : (mixed)
Directions
将材料A打发至硬，备用 Whisk ingredients A into meringue.
将材料B中的蛋黄和黄糖打发至浅色， 然后将作法的⅓蛋白，加入，切拌方式 混合。 Whisk egg yolk in ingredients B with brown sugar; and then mix in 1/3 of egg white and fold with silicone spatula.
加入½份量的低筋面粉，切拌方式混合。将作法3和融化牛油倒入作法1内，以 切拌方式完全混合均匀，倒入6"模子内。烤箱预热160度，烤约45~50分钟至 熟，即可取出，倒扣在架子上，完全凉 透才脱模。 Mix in ½ of superfine flour and fold with silicone spatula. Mixes batter and melted butter into egg white and fold with silicone spatula until fully combined; pour into mould. Bake in pre-heat oven at 160°C for 45-50 minutes; place on top of rack to cool down completely before dislodge.
将材料中的软化吉廉芝士，加入黄糖， 搅拌成糊状。Mixes cream cheese with brown sugar into batter
加入厚吉廉、海盐和玫瑰糖浆，继续搅 拌至均匀。 Add in double cream, sea salt and rose sugar syrup, mixes well.
将作法2的海盐芝士糊轻轻倒在海绵 蛋糕上，放入雪柜冷藏至少1个小时。享用前撒上开心果和玫瑰花瓣即可。 Pour sea salt cream cheese over chiffon cake and keep in fridge for at least 1 hourSprinkle dried rose petals and toasted pistachio on top before serving.
