樱桃和乳清干酪碎蛋糕

Looking for creative ways to enjoy your CherryHill cherries?寻找创意方式享用CherryHill樱桃吗? Why not create this cherry ricotta crumble cake for yourself!为什么不为自己创建这个樱桃乳清干酪碎蛋糕呢!

成份

500克樱桃,去核

1个橙汁和皮

300克意大利乳清干酪

2汤匙糖粉,外加除尘剂

1颗鸡蛋

海绵

175克无盐黄油,融化

150克细砂糖

250g自发面粉

在室温下3个鸡蛋

½杯牛奶

2茶匙香草精

碎顶

60克冷无盐黄油,切成丁

60克面粉

50克细砂糖

60克杏仁,切碎

半茶匙肉桂粉

方法

Preheat oven to 150°C Fan.将烤箱预热至24°C风扇。 Grease a XNUMXcm springform tin with butter.用黄油在XNUMXcm弹簧形罐子上涂黄油。

Place cherries and orange juice in a saucepan over medium heat.将樱桃和橙汁放在锅中用中火加热。 Cook for 5 minutes until cherries release their juice and begin to soften but still retain their shape.煮XNUMX分钟,直到樱桃释放汁液并开始变软,但仍保持其形状。 Strain cherries and reserve cherry syrup.应变樱桃和储备樱桃糖浆。 Set cherries aside to cool.将樱桃放在一边冷却。 

For crumble, rub butter into flour until mixture resembles coarse breadcrumbs.对于碎面包,将黄油涂在面粉中,直到混合物类似粗面包屑为止。 Stir in caster sugar, almonds and cinnamon and set aside.加入细砂糖,杏仁和肉桂粉搅拌,待用。

For the sponge, place all ingredients in the bowl of an electric mixer fitted with a paddle attachment.对于海绵,将所有食材放入配有桨叶附件的电动搅拌机的碗中。 Beat until smooth, light and combined (don't over beat).敲打直到平滑,轻巧并结合在一起(不要过度敲打)。 Spoon into prepared cake tin and smooth the top.勺入准备好的蛋糕罐中,并使其顶部光滑。

Place ricotta, icing sugar, egg and 1 teaspoon of orange zest in a bowl and mix well until smooth.将意大利乳清干酪,糖粉,鸡蛋和50茶匙橙皮放入碗中,搅拌均匀直至均匀。 Spoon evenly over cake batter then arrange cherries over the top.将汤匙均匀地放在面糊上,然后将樱桃放在上面。 Sprinkle with crumble mixture and bake for XNUMX minutes until lightly golden and cooked in the centre of the cake.撒上碎的混合物,烘烤XNUMX分钟,直到变成金黄色并在蛋糕的中央煮熟。 Cool completely in cake tin before transferring onto serving plate.在转移到盘子上之前,先在蛋糕罐中完全冷却。 Dust with icing sugar and serve with reserved cherry syrup for pouring over the top.撒上糖粉,撒上樱桃糖浆,撒在上面。

鸣谢

感谢@karrenfoodlove提供的这种樱桃启发的食谱和图片

爱樱桃吗?

看看这令人垂涎的纯素食樱桃成熟杯配方!