咖啡魔术卡士达蛋糕(Coffee Magic Custard Cake)

又是安哥不停地在耳边碎碎唸，

要我尽快用掉就快逾期的鲜奶，

我，只好再次挑战这含奶量高的蛋糕。
Since my hubby wouldn't stop reminding me about the nearly expired fresh milk, I decided to challenge this milky cake again.

1种面糊送入烤箱，出来时竟然是3层不同质地的蛋糕。

分别为上层的蛋糕；中层的卡士达和下层的娘惹糕。

Just one batter, yet after baked, the cake has three different layers: the uppermost cake layer, the middle custard layer, and the bottom most Nyonya kueh layer.

 这回加了2汤匙我喜爱的咖啡粉和1汤匙的咖啡酒，

烤出这迷人又香气满满的咖啡魔术卡士达蛋糕。

Add in 2Tbsp instant coffee powder and 1 Tbsp Khalua coffee liquor, to yield this beautiful and full of coffee fragrant cake.

咖啡魔术卡士达蛋糕

（我用7"x7"x3"四方模）

主料：

113克 无盐牛油 
400克 鲜牛奶
80g咖啡(2汤匙即溶咖啡 + 80g 水拌匀)
1汤匙 Khalua咖啡酒
1大匙水
鸡蛋4粒，分隔 (每粒60克包括壳）
115克 普通面粉
190克 糖粉

25克 幼糖

适量的雪花粉做装饰

做法：

1。在7"X7"方形烤模铺上油纸。

2。融化牛油，并隔一边降温。牛奶加热到微温，隔一边。 

3。面粉过筛，放一边。

4。用电动搅拌器把蛋白打至泡泡状态，加入糖，打到干性发泡的状态。

5。另一个碗里，把蛋黄和糖粉搅拌到蓬松。

6。然后加入融化的牛油和水，搅打约2分钟拌均。倒入过筛的面粉，搅打混合。

7。用手拌器轻轻地打入牛奶，咖啡和Khalua咖啡酒，拌匀。

8。蛋白霜分三次加入面糊中，用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块，尽量把这些大块的固体搅拌散）

9。将面糊倒入烤盘，在预热至160ºC上下火的烤箱，烤约50~55分钟，直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。

10。蛋糕因为是软的所以请小心从烤模取出，同油纸一起放在网架上。完全冷却后，才可以切，并洒上糖粉就可以享用了！冷藏了更好吃！


Coffee Magic Custard Cake

Utensil: 7" x 7" x 3"square baking pan

Ingredients: 
113g unsalted butter 

400g fresh milk 
80g Coffee (Mix 2Tbsp instant coffee powder with 80g water)
1 Tbsp Khalua  liquor 

1 Tbsp water

4 eggs, separated (60g each, weight including shell) 

115g plain flour

190g icing sugar

25g caster sugar

Snow powder for dusting 
  
Method:
1. Line a 7"x7" baking pan with baking paper.

2. Melt the butter and set aside to cool slightly. Warm the milk until lukewarm and set aside. 
3. In a separate bowl, sift the flour then set aside. 

4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk until stiff peaks are formed.
5. In another bowl. beat the egg yolks and icing sugar until light and fluffy.

6. Add in the melted butter and one tablespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated.

7. Use a hand whisk and gently beat in the milk, coffee and Khalua coffee liquor  until everything is well mixed. It is normal for the batter to be watery and runny.  

8. Using a rubber spatula, fold in the meringue, 1/3 at a time until all the meringue has been folded in. (The batter will appear curdy, so just keep folding until no big curds are seen) 

9. Pour the batter into the prepared pan and bake in a preheated oven at 160ºC top and bottom heat for 50-55 minutes until the top is golden. Test with a skewer. If it comes out clean, the cake is done.

10. The cake will be wobbly when you remove the cake from the mould. Cool it completely on a wire rack without removing the baking paper before cutting and then dusting with icing sugar. It tastes even better after chilled!

@@@@@ Enjoy ! @@@@@@