前陣子去美國交換，回來忙著準備研究所等等，雖然一直有新的食譜淡忘麼更新><
抓緊草莓季的尾巴上食譜，台灣的草莓香氣很夠，用酸甜的優格慕斯搭配，整體輕盈夢幻！一直很喜歡新鮮草莓做的甜點，但是很怕外面蛋糕店沒洗乾淨（草莓農藥又很多....）22歲生日就自己做給自己吃吧XD 還用剩下的材料做的兩個小的，寒假帶去拍學士照分享。
很難得我們這群人國小一起在交大博愛校區的安親班一起跑跳（裡面還有好幾個幼稚園就認識），可以說我們的童年就是在彼此的陪伴下！十幾年了依然維持含暑假約出來聚會的習慣 這棵樹就是我們小時候最喜歡爬的樹 雖然在台大五光十色很精彩 但當初單純的日子還是最令人懷念的:)蛋糕配方依然用How to Cook That的，覺得還是他的質地最剛好不會太鬆軟！
Long time no see! I was taking part in an exchanging program so I studied in UIUC for a semester. I'll try to post more recipe:)
This is the cake I made for my 22nd birthday back in Jan. I always have a craving for fresh strawberry cake but ppl say that the bakeries often don't wash the berry so that they can stay longer. The safest way is to make it on your own, I suppose. The strawberries in Taiwan is so flavorful and juicy, full of the unique fragrance of strawberry! The strawberries I found in the USA are often big but lack of flavor, only the organic product has good taste.
I also share the cake with some of my friends from elementary school, our friendship last for more than ten years! Some of them even have been known each other for kindergarten. That's impressive! Back then we like to hang out on that tree and had snacks. I hope that we can still take a pic on it when we're 70 lol
份量 Serves 8-10 (16cmx7cm round mousse tin+ two small ones)
材料ingredients:
蛋糕
低筋麵粉135g
吉利丁粉1/2小匙
植物油50g
水100g
香草精1小匙
蛋黃3顆
蛋白3顆
鹽1/4小匙
檸檬汁1/2小匙
砂糖90g
優格慕斯
吉利丁7g
奶油乳酪180g
砂糖65g
無糖優落乳250g
檸檬汁1大匙
鮮奶油250g＋50g
草莓 約30顆
淋醬
牛奶 約2大匙
裝飾
草莓 約5顆
Cake
135g cake flour
1/2 tsp Gelatine powder
50g Vegetable oil
100g water
1 tsp Vanilla extract
3 egg yolks
3 egg whites
1/4 tsp salt
1/2 tsp Lemon juice
90g granulated sugar
Yogurt Mousse
7 g Gelatine sheet
180g Cream cheese
65g granulated sugar
250g unsweetened yogurt
1 tablespoon Lemon juice
250g+50g whipping cream
About 30 Strawberries
Glaze
About 2 tablespoons milk
Decoration
About 5 Strawberries
事前作業Preparation：Preheat the oven to 160℃/320.
