烤箱美食｜蜜桃布丁冰芝士蛋糕 太好吃了！

用料

⭐️蛋糕胚：

玉米油

30g

牛奶

30g

低筋面粉

40g

鸡蛋

2个

细砂糖

30g

⭐️蜜桃酱：

桃子皮

4个

150g

蜜桃果肉

400g

细砂糖

70g

柠檬汁

15g

⭐️芝士：

奶油奶酪

220g

吉利丁片

8g

淡奶油

150g

糖粉

35g

蜜桃酱

70g

⭐️蜜桃布丁：

蜜桃酱

200g

热牛奶

50g

吉利丁片

8g

烤箱美食｜蜜桃布丁冰芝士蛋糕 太好吃了！的做法

1. 1、制作蛋糕体，玉米油加牛奶搅拌至乳化，筛入低筋面粉搅拌均匀，加入蛋黄搅拌均匀

1. 2、蛋清冷冻至边缘有小冰渣，加糖打发至直立小尖角，取少量蛋白霜加入蛋黄糊中，搅拌均匀，倒入剩余的蛋白霜中，翻拌均匀，倒入烤盘中，刮平，上下管中层150度烤20分钟，放凉后用模具压出形状

1. 3、制作蜜桃酱，将4颗桃子去皮，皮加水煮10分钟，煮出粉色，过滤出桃子皮，加蜜桃果肉打成泥，倒入锅中，加柠檬汁，熬至浓稠酸奶状
   4、吉利丁片提前泡软，加入热牛奶搅拌均匀。倒入200g蜜桃酱，搅拌均匀，倒入盘子里，放入冰箱冷藏至凝固，用比慕斯圈稍小点的模具压出小圆形，取出冷藏备用
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1. 5、奶油奶酪隔热水加热加糖粉搅拌顺滑，加入泡软的吉利丁片，搅拌均匀。淡奶油打发至7分发，倒入奶酪糊中，搅拌均匀。
   6、取出三分之一奶酪糊，将蜜桃布丁的边角料加热至流动状态，倒入奶酪糊，搅拌均匀

1. 7、模具围油纸放入蛋糕胚，挤入一层薄薄的原味味奶酪糊，放入冰箱冷冻15分钟，挤入蜜桃布丁，再挤入一层原味奶酪糊，冷冻10分钟，最后再倒入蜜桃奶酪，冷冻25分钟或冷藏两个小时

1. 冰冰凉凉~酸甜可口