Butterfly Pea Flower and Taro Layered Cheese Cake . 蝶豆花香芋多層芝士餅

  Butterfly Peas Flower and Taro Layered Cheese Cake . 蝶豆花香芋多層芝士餅

Whenever I want to make cakes for friends to share, I like making baked cheese cakes, the main reason is, it can be kept in room temperature for an hour or two even though it is still better to keep in the fridge for maintaining the best shape and quality.  Many friends asked me for making "Tiramisu", they all said it is the yummiest "Pick me up" cake they have ever had, but I found it difficult to bring it out during hot summer days even I put it in a specially made cake box with ice pads under. So, I still prefer to give friends baked cakes during summer.

Today, my helper baked three cheese cakes for my friends, I kept one of them as it is like what I have shared before, the Light Crème Brule Cheese Cake, and I piled the two other cakes together and cut into pastry cake sizes. I modified my cheese cake recipe to go with a layer of Butterfly Peas Flower and taro mixed with cream cheese mixture. The reason why I did not make the whole cake using butterfly Peas Flower and Taro and have the cake look violetish is, I preferred it to have a layer of regular cream cheese flavor and butterfly Peas Flower and taro just added a little distinctive flavor to it, it is like "less is more" or "simple is the best"....

I like cake decorations, and the pictures above showing what I did. Do you find them interesting?

每當想造蛋糕給朋友，烤芝士蛋糕是其中一個會考慮的，究其原因，蛋糕即使沒冷藏一兩小時也不會塌掉，當然情況允許能放冰箱是最佳的保存方法。許多朋友要求我為他們造“提拉米蘇”，他們常說這是他們吃過最好吃意式咖啡芝士蛋糕，可是在大熱天要確保帶“提拉米蘇” 出外而不溶化，是非常有難度，即使我家有特製連凍包的蛋糕盒，在街上行走，它也很難保持在最佳狀態，朋友要吃還是上我家好了。送朋友的，要是不送，要送盡可能送不易走樣的，烤芝士蛋糕是夏天送朋友的很不錯的選擇。

今天，家傭姐姐好幫忙，給我造了三個份量的芝士蛋糕；一個是輕盈焦糖蛋糕(食譜之前已分享過) ，另外兩個份量就我要求，加入了蝶豆花和香芋粉，使芝士蛋糕添上一層優雅的粉紫色和淡淡的香芋風味。如果乾脆把整個蛋糕造成紫色會更省功夫，我卻深信“簡單是最好”，凡事“恰到好處”會更佳。我修改了我輕盈焦糖芝士蛋糕的食譜，烤了兩個份量，每一個份量加入了一小層蝶豆花、香芋粉混和了部份芝士糊，再保留一層原味的；兩個蛋糕合成上下兩層，再分切成件裝餅份量。就加那麼一點點，口味更覺雋永，蝶豆花和香芋沒有掩蓋了原來的芝士味，更見相得益彰。

很喜歡裝飾蛋糕面，看看我做的有你喜歡的式樣嗎？

Butterfly Pea Flower and Taro Layered Cheese Cake

For two 20cm x 20cm square cake molds, and piled into a layered cake

Ingredients:

Cake base:
A. Crackers/McVites/Butter Cookies 80g
    Melted butter 40g

B. Oreo without cream 80g
    Melted butter 40g

Fillings:
Butterfly Pea Flowers, dry 6pc
Milk 50ml
Natural Taro Powder 8g
Cream Cheese, softened 500g
Sweetened Condensed Milk 170g
Lemon Juice 2 tbsp
Egg 6pc
Cake Flour 1 tbsp

Topping:
Seasonal Fruits to your desire
Italian Parsley (optional)

Method:

1. Line the two square fixed base cake molds with parchment papers, wrap the sides as well

2. Grind the crackers/McVite's/cookies/Oreo separate until fine, then mix each type of crumbs well with melted butter. Press the different types of crumbs into different tin bases, refrigerate for at least 30 minutes or until firm

3. Wash butterfly pea flowers and dry briefly and soak all 6 pieces into the milk and let it stand in the fridge for 30 minutes

4. In a large bowl, beat cream cheese until fluffy, gradually beat in sweetened condensed milk until smooth

5. Scatter lemon zest in, mix well

6. Add eggs in, one at a time, slightly mix well, then lemon juice, mix well

7. Fold cake flour in the mixture
8. Discard butterfly pea flowers from the milk. In a bowl, put in taro powder and mix in the violet milk bit by bit until combined
9. Take out 1/3 of the cream cheese mixture, and fold in the violet milk mixture. Then pour one half to each cake base, and put it in the fridge to set for 30 minutes
10. Preheat oven to 140C. Pour one half of the leftover cream cheese mixture to the two cake molds with violet cream cheese mixture inside. Place over a water bath with an inch of water. If possible, put two cake molds at the same level.
11. Bake over 140C for 70 minutes or until center is set. Remove the cake from the oven and let cool for an hour. Chill at least 4 hours.
12. To resemble the cake: remove the cakes from the lined molds, brush a layer of instant gelatin glaze on top of one cake and a layer to the bottom of the other cake, pile the one with glaze at the bottom on top of the other one. Measure the layered cake to the dimension of 18 cm x 17.5 xm and trim off the excess. Use a hot sharp knife to divide the cake into 14 pieces of 9cm x 2.5cm pastry-size rectangular small cakes
13. For topping: decorate the cakes with seasonal fruits and Italian parsley to your desire

Cooking Tips:

1. Lining cake tins make removing cakes from tins easier

蝶豆花香芋多層芝士餅

份量以兩個 20cm x 20cm 正方形糕盆算，組合成多層蛋糕

材料： 

餅底： -

A.   餅乾/消化餅乾/牛油曲奇80g

牛油溶液40g

B  Oreo巧克力餅乾，走夾層奶油 80g

牛油溶液40g

蛋糕料：

乾蝶豆花  6朵

牛奶   50ml

天然香芋粉 8g

忌廉芝士，軟身 500g

甜煉奶 170g

檸檬汁2 tbsp

蛋6 pc

低筋粉1 tbsp

飾面：

合時鮮果  隨意

意大利芫荽   隨意

做法：

1.  用烘焙紙墊好兩個方形實底蛋糕盆，也墊好四邊

2.  分別磨碎餅乾或曲奇餅和 Oreo巧克力餅乾，再分別與牛油混和，然後把兩種餅碎分別按壓到兩個模底內，冷藏至少30分鐘或至硬身

3.  輕手洗淨及索乾碟豆花，把它浸入牛奶內，放冰箱30分鐘

4.  在大碗中，將忌廉芝士打至鬆身，加入甜煉奶打至細滑

5.  拌入檸檬汁

6.  逐隻雞蛋拌入，輕輕混勻

7.  灑入餅粉，拌勻
8.  從已變紫色的牛奶中，移走蝶豆花; 把牛奶逐少加入香芋粉內，拌至溶合
9.  取出1/3芝士混合物，拌勻紫牛奶，然後分半倒進兩個蛋糕底上，放冰箱約30分鐘至表層略凝固
10. 預熱烤箱至140℃。將剩餘的白色芝士混合物又分半倒在紫色芝士混合物上; 把兩糕盆放入烤箱坐水約2.5cm 烘烤。如可能，最好把兩個糕盆放同一層
11.  140℃烘烤70分鐘或至中心凝固。從烤箱中取出蛋糕，讓其冷卻一小時。冰藏至少4小時
12.  組合蛋糕：從兩個糕盆取出蛋糕，在一個蛋糕面及一個蛋糕底各掃上一層現成果膠，將底層有果膠叠在另一個蛋糕上成一多層蛋糕; 量好所需蛋糕尺寸: 18cm x 17.5cm，用燒熱利刀裁走四邊多出部份，再切出約9cm x 2.5cm的長形法式小蛋糕，共14塊
13.  飾面：隨意。可配各式合時鮮果和香草

提示：

1.  蛋糕盆墊紙，方便取起蛋糕