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详细内容

彩虹凍芝士蛋糕

彩虹凍芝士蛋糕的做法
7.6 综合评分 125 人做过这道菜收藏
薄荷卷C的厨房
薄荷卷C 这个彩虹凍芝士蛋糕是参考了好几个大师的方子，自己尝试做了几次之后，再加上家人和朋友的各种意见，从而调整出适合自己的方子。我只是刚刚起步的厨房小菜鸟，所以方子估计会有出入，伙伴们当做参考就好哈。适不适合，自己试试才知道啊。(╯3╰)

用料

消化餅幹/奥利奥	60g
黃油	30g
奶酪芝士	250g
淡奶油	230g
芒果粉	6g
草莓粉	6g
抹茶粉	4g
吉利丁片（每層1片）	4片
牛奶（每層60g）	240g
細砂糖（每層25g）	100g
檸檬汁（每層1小勺）	適量
百利甜酒（原味層）	一小勺

彩虹凍芝士蛋糕的做法

黃油隔热水融化，餅幹压碎，两者混合均匀，倒入蛋糕底压实，放冰箱冷藏待用。
奶酪芝士隔熱水用電動打蛋器攪拌均勻，至順滑無顆粒狀態。淡奶油打發至6成狀態。然後兩者混合均勻成芝士糊，並分成4等份待用。
做彩虹分層。冷水先泡軟1片吉利丁片。隔水加熱60g牛奶和砂糖，放入抹茶粉混合，過濾三次。然後加入吉利丁片攪拌融化。放涼待用。
把放凉的抹茶牛奶倒入其中一份芝士糊，搅拌均匀，再加入一小勺柠檬汁搅拌均匀。倒入有餅幹底的蛋糕模里，冷藏半小时。
之後做芒果層，方法同4。冷藏半小時。
再做草莓層，方法同4。冷藏半小時。
最後做原味層。隔水加熱牛奶和砂糖，加入泡軟的吉利丁片攪拌均勻。放涼後倒入芝士糊，攪拌均勻。之後加入一小勺百利甜酒混合均勻。再加入一小勺檸檬汁混合均勻。倒入之前凍好其他分層的蛋糕模裏，冷藏三小時以上。
脫模。裝飾。完成。

小貼士

此为6寸蛋糕的量，8寸的自行多加上二分之一量。用新鲜芒果泥和草莓泥味道会更好。但是我觉得加了芒果泥的蛋糕容易变色，现在又不是草莓季节。所以我就直接用了芒果粉和草莓粉啦。还有之前忘记写上来，补充一下，我用的是活底模，脱模的时候用热毛巾稍微捂一下周围，就很容易脱了哈。免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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