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奶油乳酪分切小块,加20g砂糖搅打至砂糖融化且具有弹性状,加入七颗蛋黄至乳酪糊中,续拌至蛋黄融入;蛋白则置放至另一干燥盆中,加40g砂糖.
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乳酪糊加入金桔果酱和过筛后的低筋面粉,搅拌至果酱融合,乳酪蛋黄糊呈淡黄色浓稠状.
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蛋黄糊加入栗子,加糖蛋白搅打至八分发,二者以切拌方式混融成蛋糕糊.
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将蛋糕糊倒入烤模中,表面铺饰坚果,蔓越莓果干,送入预热烤箱以180度烤10分钟,150度烤20分钟,闷5分钟,即可出炉!
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蛋糕静置约2小时待热气散去,冰凉后表面饰以杏仁,胡桃,腰果,开心果,佐手冲黑咖啡,盘饰盛放鸡蛋花,盛夏午茶,刚刚好!