1

艾達曼

常識定義中的美味水果

水果風味旅行蛋糕

Travel-friendly fruit cakes

工藝技術與食譜

TECHNIQUES & RECIPES

2

目錄

Content

4

10

5 6

內餡蛋糕

CAKES WITH

AN INSERT

7

旅行蛋糕相關問題

THE PROBLEM

WITH TRAVEL-FRIENDLY

FRUIT CAKES

如何定義旅行蛋糕？

WHAT IS A

TRAVEL-FRIENDLY CAKE?

8

我們針對旅行蛋糕使用水果果泥的方案

OUR FRUIT TECHNIQUES

FOR YOUR

TRAVEL-FRIENDLY CAKES

為什么制作旅行蛋糕？

WHY

TRAVEL-FRIENDLY?

38

巴斯克芝士蛋糕

BASQUE

CAKE

16 22

全水果蛋糕

ALL-FRUIT

CAKES

夾層蛋糕

LAYERED

CAKES

30

虎斑金磚蛋糕

TIGRé

CAKES

我們的水果食譜

OUR APPROACH

TO FRUIT RECIPES

3

4項承諾

Our four commitments:

A frozen range available in 1kg and 5kg formats

冷凍果泥可選 1 公斤及 5 公斤裝

真正與眾不同的

Truly different

水果果泥

fruit purées

我們的水果果泥之所以與眾不同，就在于我們對自然的尊重，對共事者的尊重。

而最重要的，還是成熟可口的滋味，讓你可以懷著自豪的心情將其用于美食創(chuàng)作！

because they respect nature and the people who work in it,

but most especially because they have a delicious ripe taste

that you’ll be proud to use in your creations!

堅定目標：

With a strong goal:

持續(xù)保障水果的未來發(fā)展與風味-同時保障各方共事者的未來。

對我們而言，這都是基本常識。

Protecting the future and flavor of fruit over the long term –

and the future of those who work with it, too.

To us, this is simply common sense.

對人、對地球的尊重

可以讓您引以為豪去使用的果泥

RESPECT FOR PEOPLE

AND THE PLANET

Fruit purées you are

proud to work with

從生產(chǎn)者到水果品種，我們了解所

用水果從源頭到品種的全部故事

能夠向顧客講述這些果泥背后的

故事

WE KNOW OUR FRUIT’S STORY

FROM ITS PRODUCERS TO ITS

VARIETIES

Stories you can share

with your customers

我們熟稔水果相關專業(yè)知識，已

準備好為您提供品質服務

150 份食譜靜候探索

OUR WEALTH OF FRUIT

EXPERTISE AT YOUR SERVICE

150 recipes to explore

100% 水果泥，不添加白砂糖和

添加劑

成熟的美味水果，無需添加白

砂糖

100% FRUIT PURéES

WITH NO ADDED

SUGAR OR ADDITIVES

Ripe fruit instead

of added sugar

艾達曼

欲了解 150 種食譜以外的內容，敬請瀏覽我們的

Instagram 主頁 @Adamance_fruits 及我們的官網(wǎng)www.adamance.com

Find more than 150 recipes on our Instagram page

@Adamance_fruits and our website www.adamance.com

4

我們的水果食譜

Our approach to fruit recipes

我們已準備好為您提供品質服務

WE ARE AT YOUR SERVICE

我們重新更新最常用的食譜，還有部分創(chuàng)新的原創(chuàng)食譜，以便您在創(chuàng)作時發(fā)揮水果的最佳

品質。猶如法芙娜基礎食譜，而本次主題是水果。

We have reworked all our most frequently used recipes, as well as some

more original ideas, so that you can showcase fruit at its very best in

your creations. It’s much like Valrhona Essentials, but for fruit.

合理的美味

REASONABLE

我們去除所有多余部分，僅保留核心精髓。因此我們的食譜所含脂肪與糖

份較少，所含配料也不復雜，但依然美味可口。

We cut out any superfluous details, keeping only the essentials.

This makes our recipes less fatty and sugary and they use fewer

ingredients, but they are every bit as delicious.

濃郁

INTENSE

質地口味平衡且水果風味純粹。在我們的食譜中，水果風味永遠是主角，

清晰可辨。

The textures are perfect, but the fruit flavors are completely pure.

We don’t offer recipes where the fruit isn’t recognizable.

調整適應

ADAPTED

可以采用多種方式來制作出同樣的質地。我們將為您提供一系列備選項，

竭力滿足您的需求。

There are several ways to achieve a texture. We give you a range

of alternatives, so there is always one which meets your needs.

我們的食譜為何與眾不同？

所有食譜均依循 RISA 原則：

What makes our recipes special?

They all follow our RISA principles:

簡約

SIMPLE

我們花了很多時間來簡化復雜的操作，盡可能保證食譜簡約易操作，便

于您在廚房中制作出同樣的美味。

We have spent a long time thinking about very complex issues so

that our recipes are as simple as possible to follow and make in

your kitchen.

5

如何定義旅行蛋糕？

What is a travel-friendly cake?

可根據(jù)您和客戶的需求隨意適應調整。

CAKES THAT ADAPT TO YOUR NEEDS

AND YOUR CUSTOMERS’ TOO.

大規(guī)格、隨時可售、預包裝，可置于店內常有顧客經(jīng)過

或駐留等待的地方：

Large format, ready-to-sell, pre-packaged

and placed in parts of your store where people

tend to pass through or wait:

可以吸引顧客感興趣便購買，亦或是順手加購。

An impulse buy and a complementary extra to

take home.

同時便于管理，因為無需額外切片包裝，銷售起來更

便捷。

Easier for you to manage, faster to sell

because you don’t have to cut them

or package them up.

小尺寸“吐司形”，可和其他店內甜點一同出售：

Reduced size “l(fā)oaf” format to go alongside

your other pastries:

更好的展示的規(guī)格，也能和其他產(chǎn)品線相得益彰。

A better format for display, served like the rest

of your range.

切片蛋糕：

Cake by the slice:

可歸類于早餐、午餐、小吃或便攜餐點。

As part of a breakfast range, lunch deal, snack

or to eat on the go.

旅行蛋糕的存儲時間長于新鮮制作的甜點。

IT’S A CAKE THAT KEEPS LONGER

THAN A FRESH PASTRY.

可存放在室溫下。

IT CAN BE STORED AT ROOM

TEMPERATURE.

運輸過程中也不易損壞。

IT’S NOT LIKELY TO BE DAMAGED

DURING TRANSPORT.

便捷食用。

IT’S EASY TO EAT.

通常不含新鮮水果或奶油。

IT DOESN’T USUALLY CONTAIN

FRESH FRUIT OR CREAM.

我們的定義：

Our definition:

6

為什么制作旅行蛋糕？

Why travel-friendly cakes?

管理便捷

SIMPLER TO MANAGE

可在室溫下的店內存放數(shù)天。我們的食譜手冊其中提及的

配方均可冷凍，以便更靈活地管理庫存。

Can be kept in your store for several days at room

temperature. The recipes in our booklet are all

freezable, to give you even more flexibility.

您可以進行預包裝，以節(jié)省時間得到更便捷的銷售方案。

You can pre-package them to save time and

for an even simpler solution.

收益價值

PROFITABLE

我們的研究顯示，精品店出售的旅行蛋糕，建議其售價至

少是成本的 3.5 倍。

According to our study, boutiques can sell travelfriendly cakes for at least x3.5 the cost price.

艾達曼能為您的顧客帶來地道可口的各種水果風味！

YOUR CUSTOMERS EXPERIENCE AN

AUTHENTICALLY EXOTIC FLAVOR THANKS TO

ADAMANCE!

您愿意購買檸檬蛋糕，還是更愿意購買費米耐羅檸檬蛋

糕，且是產(chǎn)自坎皮西家族的費米耐羅品種（錫拉庫薩 PGI

檸檬）？我們也更愿意購買費米耐羅檸檬蛋糕?？扇嫠?/p>

源，更有關于所用水果的精彩故事與您分享。您可以自豪

展示您作品的卓越品質，與顧客分享您所用的原料。了解

所有相關信息，請瀏覽 ADAMANCE.FR

Would you rather buy a lemon cake or a cake made

with Femminello lemons from the Campisi family

(Syracuse PGI)? Us too. Get total traceability and

the fantastic stories we share with you about your

fruit, so that you can show off your creations and

tell your customers about your ingredients.

For all the information you need, go to adamance.fr

坎皮西家族的費米耐羅品種，

錫拉庫薩 PGI

The Femminello variety

of the Campisi family,

Syracuse PGI

有哪些優(yōu)勢？

WHAT’S THE ADVANTAGE?

7

旅行蛋糕相關問題

The problem with travel-friendly fruit cakes

50 %* of the travel-friendly cakes

in stores are fruit-flavored

本圖冊提出的挑戰(zhàn)：

The challenge posed in this booklet:

我們的目標是讓您的甜點出類拔萃：

We aim to tell you everything you need to know

to stand out from the crowd by:

令您的旅行蛋糕果味濃郁

· Intensifying your travel-friendly cakes’ fruit flavor

令您所用的水果種類與眾不同

· Diversifying the number of fruits you use

為顧客提供全新系列的旅行蛋糕

· Offering new travel-friendly cakes to your customers

讓

我

們與您共赴這樣的未來！SHOW OY EL! U T US

……并使用的技法通常會過度烹煮水果使水果甜度非常高

...And they use techniques that entail cooking

the fruit intensively and making it very sweet

常用到的 3 種水果（不包括檸檬）：

The 3 most frequently used types of fruit (not including lemon):

糖漬水果 Candied fruits

水果果醬 Confit

水果蜜餞以及不同質地果醬 Compote, Marmalade, Jam

*研究基于法國約 50 家制造商展開。

* According to a study carried out with about 50 makers in France.

但相同的水果總在被反復使用……

But the same fruits are used time and time again..

84 %*

大部分旅行蛋糕的選擇限制于：

The majority of travel-friendly cakes limit themselves to:

檸檬、橙子及覆盆子

Lemon, Orange and Raspberry

市面上店內 50%* 的旅行蛋糕

均為水果風味

8

我們的果泥保鮮技術，助您打造旅行蛋糕

Our fruit techniques

for your travel-friendly cakes

阿歐塔凝膠：阿歐塔凝膠是艾達曼制作新鮮甜點的經(jīng)典配料。索薩阿歐

塔卡拉膠是一種取自海藻的凝膠劑，它有助于我們制作帶有新鮮水果風味

的柔軟膠體。我們對其整成滿足旅行蛋糕的保存需求。我們已改善配方，

提高其中的砂糖比例。因此在室溫下也可以保存，含量也不會太高影響到

水果風味。

IOTA GEL: Iota gel is an iconic Adamance recipe used in fresh

pastries. Sosa’s carrageenan iota is a natural gelling agent derived

from seaweed, and it helps us make soft gels with a fresh fruit flavor.

We have adapted it here to meet travel-friendly cakes’ preservation

needs. We have revised the formula to increase its proportion of

sugar, so there is enough to work well at room temperature, but not

so much that it overrides the fruit flavor.

淋面醬：水果淋面醬食譜非常簡單，可以保護蛋糕令其方便運輸，

還能額外為蛋糕添加水果風味。

GLAZES: Fruit glaze is a super-simple recipe

that protects cakes and makes them easier

to handle while adding a fruity touch.

甘納許：這些水果甘納許最初是與法芙娜學校的 PHILIPPE GIVRE 攜

手研發(fā)的配方，可為巧克力夾心糖果添加濃郁的水果餡料，令人印象

深刻。這份食譜略去甘納許的部分傳統(tǒng)配料，以便凸顯水果的風味。

因具有長效持久的特性，非常有助于制作旅行蛋糕。

GANACHE: These fruit ganaches were initially

developed in collaboration with Philippe Givre of L’école

Valrhona to provide an impressively intense fruit filling for

chocolate bonbons. This recipe does away with some

of ganache’s traditional ingredients to help the fruit flavor

shine through. Its long-lasting properties make it a very helpful

solution for your travel-friendly cakes.

OVERLAYING

覆 蓋

9

結冷膠碎：索薩結冷膠的特性，有助于令混入蛋糕的水果

塊經(jīng)受住高溫烘烤。添加的配料不多，卻能更好地凸顯風味、

顏色和口感。您也可以嘗試制作出不同的形狀（如方塊、圓

球、三角形、星形等）。

GELLAN PIECES: Sosa gellan gum’s special

properties help you make fruit pieces that withstand

baking once you have mixed them into your cake.

These little added ingredients provide flavor, color

and texture. You can also experiment with their shape

(forming them into cubes, balls, triangles, stars and so on).

巴斯克蛋糕中間層：索薩結冷膠相比果醬甜度低很多。我們已

計算好結冷膠的比例，以便您制作巴斯克蛋糕和您想要的水果。它

可以很好地平衡不同配料的口感，烘焙效果卓越，也能帶出水果的

迷人風味。和巴斯克蛋糕的酥脆口感特別融合。

BASQUE CAKE MIDDLES: Sosa gellan gum is much

less sweet than a jam and we have specially quantified it

for Basque cakes and the fruit you want to use. It offers

an excellent balance between a pleasant texture, a good

reaction to baking and a delicious

fruit taste. It works perfectly with the crispy dough of

the Basque cake.

水果面糊：果泥含水量很高，但只要留意平衡口感，便可以將

果泥融入蛋糕混合物中。意識到可以如此操作，我們比任何人都

要驚喜。在配方中添加18%果泥，即可賦予您的蛋糕俏皮水果風

味。即使在烘焙后，亦或是融入黃油等味道鮮明的配料，也還是能

品嘗到可口果味。

FRUIT BATTER: No one was more surprised than us to

realize this but, despite their high water content, fruit purées

can be incorporated into your cake mix, so long as they are

carefully balanced. Using a purée content of 18% gives your

cakes an interesting fruity character, even after baking and

when combined with other strong ingredients such as butter,

for instance.

結冷膠塊：由于索薩結冷膠的特性，可用其來制作耐熱凝

膠，在烘焙前加入蛋糕混合物內。它非常容易切割和處理，制

作出來的水果內餡非常濃郁。其質地可以很好地與果泥融合，

越發(fā)凸顯原料本身的口感與風味。

GELLAN BLOCKS: Sosa gellan gum’s

properties give you a heat-resistant gel which you

can insert into your cake mix before baking. It’s easy

to cut and handle and makes intense fruity inserts.

Its texture adapts to the fruit in the purée and helps

to give an even better sense of the original ingredient.

INSERTING

MIXING

糖漿：水果浸泡糖漿可以令蛋糕風味更為濃郁，有時甚至可

以增添色彩。

SYRUP: Fruity steeping syrups really enhance

a cake’s flavor and sometimes even its color.

They also have an important part to play in

creating a moist texture your customers will love.

內 餡

混 合

10

含內餡蛋糕

Cakes with an Insert

更為實用，特別濃郁

More practical, extra-intense

描述

Description

考慮提高蛋糕濃郁風味，甜點師最鐘愛的方法是添加

內餡。帶有內餡的蛋糕會賦予趣味盎然且對比鮮明的

風味、色彩及口感。

但水果內餡有時甜度過高，或需要在烘烤完成后填入

蛋糕里，想要大量制作會比較困難。

Inserts are one of pastry chefs’ favorite

solutions for giving cakes extra flavor.

They create a very interesting contrasting

taste, color and texture with the cake mix.

However, fruit inserts are sometimes

too sweet or have to be added after baking,

making it difficult to mass-produce

cakes in this way.

儲存

Storing

室溫下可保存 8-10 天。

8 to 10 days at room temperature.

優(yōu)化存儲方案：

To optimize storage:

使用密封盒（切勿以保鮮膜包裹蛋糕）

? Use an airtight box (don’t wrap

the cake in plastic)

?存放至冰箱 (4/6°C)，減緩老化過程

? Keep in the refrigerator (40/43°F or 4/6°C)

to slow down the aging process

艾達曼的創(chuàng)新

Adamance’s innovation

全新內餡，平衡各類配料后可在烘焙前添加：

An insert with a new balance of ingredients,

which you can add before baking:

·節(jié)省時間

·Saves time

·提高水果濃郁度

·Increases fruits’ intensity

成果：

Result:

·色彩更多

·More color

·豐富質地

·More texture

·純粹果味

·Pure fruit flavors

潛在方案

Potential variations

結冷膠碎

G E L L A N

PIECES

結冷膠塊

G E L L A N

BLOCKS

11

12

13

步驟1 STEP 1 結冷膠內餡 Gellan gum for the cake

85g 白砂糖 Sugar 15.50%

11g 索薩結冷膠 Sosa gellan gum 2%

455g 野生藍莓果泥Wild blueberry puree 82.50%

551g 總重量 Total weight

在 4°C果泥撒上白砂糖和索薩結冷膠的混合物。

Mix the sugar and Sosa gellan gum, then sprinkle this onto the fruit

purée at 40°F (4°C).

使用均質機攪拌混合，加熱至 90°C，期間不停攪拌。

Mix with an immersion blender until homogenous, then heat to 195°F

(90°C), whisking all the while.

倒出后放入冰箱備用。

Pour out immediately and set aside in the refrigerator.

步驟2 STEP 2 蛋糕面糊Cake batter

315g 白砂糖 Sugar 23%

330g 中筋面粉 All-purpose flour 24%

7g 泡打粉 Baking powder 0.5%

4g 食用鹽 Salt 0.3%

140g 扁桃仁粉 Almond flour 10.2%

285g 全蛋 Whole eggs 21%

70g 蛋黃 Egg yolks 5%

220g 黃油 Butter 16%

1371g Total weight

將所有干的配料混合。

加入雞蛋、蛋黃和融化黃油。

在冰箱中冷藏至少 12 小時。

Combine all the dry ingredients together.

Add the eggs, egg yolks and melted butter.

Leave it in the refrigerator for at least 12 hours.

步驟3 STEP 3 組裝Assembly

551g 結冷膠內餡

Gellan insert

as needed

適量軟化黃油

Creamed butter

1371g

蛋糕面糊

Cake Mix

制作 7 個 18 x 4.5cm 的蛋糕：在 16cm 的不銹鋼正方形框內，倒入剛煮好

的結冷膠內餡。

For 7 18 × 4.5cm cakes: Make the gellan gel in a 16cm stainless steel

square, as well as the cake mix.

切割機設置為 2.25cm，將結冷膠內餡切為寬 2.25cm、長 16cm 的長條塊。

使用裱花袋，每個模具內擠入 85g 蛋糕面糊，再置入內餡，輕輕按壓至面糊

內。

Cut the gellan inserts into shape using a guitar cutter set to 2.25cm to

make 2.25cm-wide and 16cm-long block shapes.

Fill each mold with 85g of cake batter using a piping bag, put

the insert in place and press it down lightly so it sits evenly

in the mix.

之后擠上 110g 蛋糕面糊，留意蓋住內餡。

Cover with 110g of cake batter, taking care to pipe over the insert.

沿蛋糕長度添加一條糊狀黃油。在 145°C 的溫度下烘烤約 40 分鐘。

Add a streak of creamed butter along the length of the cake. Bake at

295°F (145°C) for approx. 40 minutes.

旅行蛋糕

Travel-friendly cakes

含內餡蛋糕

Cakes with an Insert

野生藍莓 Wild blueberry

重要：將蛋糕放入金屬模具中烤制，以便烘烤均勻，保持形狀美觀，且擁有最佳口感。如使用硅

膠模具，則需要調整烘烤時間和/或溫度。

IMPORTANT: So that its texture is perfect, it bakes evenly and it has a good-looking

shape, bake your cake in a metal tin. If you use a silicone mold, you will need to

change the baking time and/or temperature.

用于制作 7 個 18 × 4.5cm 的蛋糕 For 7 18 × 4.5cm cakes

結冷膠塊

GELLAN

BLOCKS

可冷凍 FRE EZ A BL E

F R E E Z A B L E 可 冷 凍

14

如果我們以不同方式操作？

What if we did things differently?

不太喜歡這種內陷添加的方式？您可以試試在您的

蛋糕面糊中加入一些結冷膠碎。它們的濃郁色彩與

可口風味將浸染每一片蛋糕。

Not feeling very inspired by this kind of insert?

Then why not add some small gellan balls to

your cake mix? Their intense colors and flavors

will spread through each slice.

小貼士Tip

為確保蛋糕面糊緊密貼合內餡，且避免空隙產(chǎn)生，將內餡放入索薩“柑橘

纖維”中來回滾動，刷子抹去多余部分。

To help the cake mix stick to the insert and stop any small

cavities forming, roll the inserts in Sosa “Natur Emul” and

brush away any excess.

結冷膠碎

GELLAN

PIECES

由

您來決定！THE

CHO

CI E SI UOY R ！S

15

如換用不同的水果？

What if we used a different fruit?

夏洛特&克萊里草莓

CHARLOTTE & CLéRY

STRAWBERRY

馬拉波斯草莓

MARA DES BOIS

STRAWBERRY

梅凱覆盆子

MEEKER

RASPBERRY

布萊棟&安多因黑加侖

BLACKDOWN

AND ANDORINE

BLACKCURRANT

考特&利度杏果

FLAVOR COT & LIDO

APRICOT

白砂糖

SUGAR 15.5% 85.25g 15.5% 85.25g 15.5% 85.25g 28.5% 156.75g 15.5% 85.25g

索薩結冷膠

GELLAN GUM 1.5% 8.25g 1.5% 8.25g 2% 11g 3.5% 19.25g 2% 11g

果泥

FRUIT PURéE 83% 456.5g 83% 456.5g 82.5% 453.75g 34% 187g 82.5% 453.75g

水

WATER 34% 187g

百香果果泥

PASSION FRUIT

PURéE

威廉斯綠梨

GREEN WILLIAMS PEAR

凱撒&阿方索芒果/百香果

KESAR & ALPHONSO

MANGO?/ PASSIFLORA

EDULIS FLAVICARPA

PASSION FRUIT

野生藍莓

VACCINIUM MYRTILLUS

BLUEBERRIES

齊加里柑橘

CIACULLI

TANGERINE

白砂糖

SUGAR 15.5% 85.25g 16% 88g 15.5% 85.25g 15.5% 85.25g

索薩結冷膠

GELLAN GUM 1% 5.5g 1% 5.5g 2% 11g 1% 5.5g

果泥

FRUIT PURéE 83.5% 459.25g 63% 346.5g 82.5% 453.75g 83.5% 459.25g

水

WATER

百香果果泥

PASSION FRUIT

PURéE

20% 110g

結冷膠塊：由于索薩結冷膠的特性，可用其來制作耐熱凝膠，在烘焙前加入蛋糕混合物內。

便于切割和處理，可以令水果內餡更為濃郁。它能和果泥所用水果融合，口感相得益彰，甚至令原

料風味更為凸出。

GELLAN BLOCKS: Thanks to gellan gum’s special properties, this gel is heat-resistant,

which means you can insert it into your mix before baking.

It’s easy to cut and handle and makes intense fruity inserts. Its texture adapts to the fruit

used for the purée and helps to give an even better sense of the original ingredient.

操作：w

Instructions:

果泥溫度達到 4°C 時，撒上白砂糖和索薩結冷膠的混合物（根據(jù)您所選擇的水果，來決定加水或百香果）。

Mix the sugar and Sosa gellan gum, then sprinkle the mixture onto the fruit purée at 40°F (4°C) (and the water or

passion fruit, depending on the fruit you choose).

使用均質機攪拌混合，加熱至 90°C，期間不停攪拌。

Mix with an immersion blender until homogenous, then heat to 195°F (90°C), whisking all the while.

倒入不銹鋼框模中，溫度保持在 4°C，靜置待用。

Pour into a stainless steel frame and set aside at 40°F (4°C).

用于制作 7 個 18 × 4.5cm 的蛋糕 For 7 18 × 4.5cm cakes

用于制作 7 個 18 × 4.5cm 的蛋糕 For 7 18 × 4.5cm cakes

由

您來決定！THE

CHO

CI E SI UOY R ！S

16

全水果蛋糕

All-Fruit Cakes

除檸檬，您還可以選擇其他各類水果！

You have so many more options than just lemon!

描述

Description

水果蛋糕是所有旅行蛋糕的基礎。它是使用模具和面

糊烘烤出的簡易蛋糕。甜點師會添加皮屑、糖漬水果，

或之前食譜提到的內餡，來令其果味更為濃郁。為了

不影響甜點的存放時間，無論是切為塊狀還是制成果

泥，基本都不太會用到新鮮水果，因為它們的含水量

太高。

Fruit cake is the basis for all travel-friendly

cakes. It is made of a simple batter cooked in a

mold, and chefs use zests, candied fruit or, as we

saw in the previous recipe, inserts to bring out

a fruity flavor. Fresh fruit, whether in pieces or

purée, is rarely used because its water content

is too high, compromising the product’s shelf

life.

潛在變數(shù)

Potential variations

水果面糊

FRUIT

BATTER

+

+

儲存

Storing

室溫下可保存 8-10 天。

8 to 10 days at room temperature.

優(yōu)化存儲方案：

To optimize storage:

?使用密封盒（切忌以保鮮膜包裹蛋糕）

? Use an airtight box (don’t wrap

the cake in plastic)

?存入冰箱 (4-6°C)，減緩老化過程

? Keep in the refrigerator (40-43°F or 4-6°C)

to slow down the aging process

艾達曼的創(chuàng)新

Adamance’s innovation

取用適量，確保您的蛋糕混合物中有添加足夠的果泥

Using just the right quantities to make sure you

get enough fruit purée in your cake mix

· 獨有濃郁水果風味

·An intense fruit flavor found nowhere else

· 漂亮的彩色蛋糕

·Beautifully colorful cakes

且不會影響口感和保質期

that don’t compromise on texture or shelf life

淋面

GLAZE

糖漿

SYRUP

水果面糊

FRUIT

BATTER

+

+

+

淋面

GLAZE

糖漿

SYRUP

內餡

INSERT

17

18

19

步驟 1 STEP 1? 全水果蛋糕面糊 All-Fruit Cake Batter

160g 全蛋Whole eggs 12%

370g 白砂糖Sugar 28%

240g 芒果果泥Mango purée 18%

390g 中筋面粉 All-purpose flour 29.55%

10g 泡打粉 Baking powder 0.75%

3g 食用鹽 Salt 0.2%

150g 澄清黃油 Clarified butter 11.5%

1323g 總重量Total weight

混合雞蛋、白砂糖和芒果果泥。

Mix the eggs, sugar and mango purée.

加入面粉、食用鹽和泡打粉，然后在其融化后加入澄清黃油。

Add the flour, salt and yeast, then the clarified liquid butter

as soon as it has melted.

在冰箱中冷藏至少 12 小時。

Leave it in the refrigerator for at least 12 hours.

旅行蛋糕

Travel-friendly cakes

全水果蛋糕

All-Fruit Cake

凱撒&阿方索芒果

Kesar and Alphonso Mango

用于制作 6 個 18 × 4.5cm 的蛋糕 For 6 18 × 4.5cm cakes

步驟 4 STEP 4 組裝 Assembly

1323g 蛋糕面糊 Cake batter

1500g 浸泡糖漿Steeping syrup

1500g 淋面醬Glaze

as needed 適量黃油Butter

制作 6 個 18 x 4.5cm 的蛋糕：制作全水果蛋糕面糊、浸泡糖漿和淋面

醬。所有配料靜置結束，再往每個模具內倒入 220g 蛋糕面糊。

For 6 18 × 4.5cm cakes: Make the all-fruit cake batter, the steeping

syrup and the glaze. Once all the components have rested,

weigh 220g of cake batter into each mold.

在蛋糕中間部位，沿其長度擠上一條軟化黃油，幫助蛋糕更好地膨脹。

Spread a streak of butter through the middle of the cake along

its entire length to help it rise.

在 145°C 的溫度下烘烤約 40 分鐘。

Bake at 295°F (145°C) for approx. 40 minutes.

冷卻后，將蛋糕浸入糖漿幾秒，之后放在架子上晾干。

Once they have cooled, steep the cakes in the syrup for a few

moments, then drain on a rack.

數(shù)分鐘后，使用裱花袋淋上淋面醬。

After a few minutes, glaze using a piping bag.

備注：略去糖漿步驟可以降低甜度

Omitting the syrup step can reduce the sweetness for this recipe

重要：將蛋糕放入金屬模具中烤制，以便烘烤均勻，保持形狀美觀，且擁有最佳口感。如使用硅

膠模具，則需要調整烘烤時間和/或溫度。

IMPORTANT: So that its texture is perfect, it bakes evenly and it has a good-looking

shape, bake your cake in a metal tin. If you use a silicone mold, you will need to

change the baking time and/or temperature.

芒果果泥溫度達到 4°C 時，加入水和糖

粉，混合所有配料，使用均質機充分攪

拌均勻。儲存在冰箱里。

可冷凍 FRE EZ A BL E

F R E E Z A B L E 可 冷 凍

STEP 2 Fruit-Flavored Steeping Syrup

390g 水 Water 26%

510g 白砂糖 Sugar 34%

600g 芒果果泥Mango purée40%

1500g 總重量Total weight

將水、白砂糖和芒果

果泥煮沸。

Boil the water,

sugar and mango

purée.

儲存在冰箱里。

Store in the

refrigerator.

步驟 2 果味浸泡糖漿

STEP 3? Fruit Glaze

322.5g 芒果果泥 Mango purée21.5%

210g 水 Water 14%

967.5g 糖粉 Confectioner’s

sugar 64.5%

1500g 總重量Total weight

Pour the mango purée

at 40°F (4°C) and

the water onto the

confectioner’s sugar,

mix them together,

then blend using an

immersion blender

until thoroughly

combined. Store

in the refrigerator.

步驟 3 水果淋面醬

+

+

糖漿

SYRUP

淋面

GLAZE

水果面糊

FRUIT

BATTER

20

果蛋糕混合物還不夠濃郁？為什么不試試加入我們

的內餡呢？可以讓蛋糕擁有更濃郁的水果風味，還

能呈現(xiàn)出對比鮮明的口感，令人欲罷不能！水果蛋

糕的水果風味從未如此濃郁！

A fruit cake mix isn’t intense enough for you?

Why not add one of our inserts to make it

even fruitier but create a more indulgent

contrasting texture? Fruit cakes don’t get

any fruitier than that!

梅凱覆盆子

MEEKER

RASPBERRY

布萊棟&安多因黑加侖

BLACKDOWN

AND ANDORINE

BLACKCURRANT

凱撒&阿方索芒果

KESAR AND

ALPHONSO

MANGO

百香果

PASSIFLORA EDULIS

FLAVICARPA

PASSION FRUIT

費米耐羅檸檬

FEMMINELLO

LEMON

波斯青檸

PERSIAN

LIME

野生藍莓

VACCINIUM

MYRTILLUS

BLUEBERRIES

齊加里柑橘

CIACULLI

TANGERINE

全蛋

WHOLE EGGS 12% 158.4g 12% 158.4g 12% 158.4g 12% 158.4g 12% 158.4g 12% 158.4g 12% 158.4g 12% 158.4g

白砂糖

SUGAR 28% 369.6g 28% 369.6g 28% 369.6g 28% 369.6g 28% 369.6g 28% 369.6g 28% 369.6g 28% 369.6g

果泥

FRUIT PURéE 18% 237.6 18% 237.6 18% 237.6 18% 237.6 18% 237.6 18% 237.6 18% 237.6 18% 237.6

中筋面粉

ALL-PURPOSE

FLOUR 29.55% 390.06g 29.55% 390.06g 29.55% 390.06g 29.55% 390.06g 29.55% 390.06g 29.55% 390.06g 29.55% 390.06g 29.55% 390.06g

泡打粉

BAKING

POWDER 0.75% 9.9g 0.75% 9.9g 0.75% 9.9g 0.75% 9.9g 0.75% 9.9g 0.75% 9.9g 0.75% 9.9g 0.75% 9.9g

食用鹽

SALT 0.2% 2.64g 0.2% 2.64g 0.2% 2.64g 0.2% 2.64g 0.2% 2.64g 0.2% 2.64g 0.2% 2.64g 0.2% 2.64g

澄清黃油

CLARIFIED

BUTTER 11.5% 151.8g 11.5% 151.8g 11.5% 151.8g 11.5% 151.8g 11.5% 151.8g 11.5% 151.8g 11.5% 151.8g 11.5% 151.8g

水果面糊：果泥含水量很高，但只要留意平衡口感，便可以將果泥融入蛋糕面糊中。意識到可以如此操作，

我們比任何人都要驚喜。果泥含量達 18%，即可賦予您的蛋糕俏皮水果風味。即使在烘焙后，亦或是融入

黃油等味道鮮明的配料，也還是能品嘗到可口果味。

FRUIT BATTER: No one was more surprised than us to realize this but, despite their high water

content, fruit purées can be incorporated into your cake batter so long as they are balanced

carefully. Using a purée content of 18% gives your cakes an interesting fruity character, even

after baking and when combined with other strong ingredients such as butter, for instance.

操作 Instructions:

將蛋黃、白砂糖和水果混合。加入面粉、食用鹽和泡打粉，然后在其融化后加入澄清黃油。在冰箱中冷藏至少 12 小時。

Mix the eggs, sugar and fruit. Add the flour, salt and baking powder, then the clarified liquid butter as soon as it has

melted. Leave it in the refrigerator for at least 12 hours.

用于制作 6 個 18 × 4.5cm 的蛋糕 For 6 18 × 4.5cm cakes

如換用不同的水果？

What if we used a different fruit?

如我們以不同方式操作？

What if we did things differently?

水果面糊

FRUIT

BATTER

+

+

+

淋面

GLAZE

糖漿

SYRUP

內餡

INSERT

由

您來決定！THE

CHO

CI E SI UOY R ！S

由

您來決定！THE

CHO

CI E SI UOY R ！S

21

梅凱覆盆子

MEEKER

RASPBERRY

布萊棟&安多因黑加侖

BLACKDOWN

AND ANDORINE

BLACKCURRANT

凱撒&阿方索芒果

KESAR AND

ALPHONSO

MANGO

百香果

PASSIFLORA EDULIS

FLAVICARPA

PASSION FRUIT

費米耐羅檸檬

FEMMINELLO

LEMON

波斯青檸

PERSIAN

LIME

野生藍莓

VACCINIUM

MYRTILLUS

BLUEBERRIES

齊加里柑橘

CIACULLI

TANGERINE

水

WATER 26% 390g 26% 390g 26% 390g 26% 390g 26% 390g 26% 390g 26% 390g 26% 390g

白砂糖

SUGAR 34% 510g 34% 510g 34% 510g 34% 510g 34% 510g 34% 510g 34% 510g 34% 510g

果泥

FRUIT PURéE 40% 600g 40% 600g 40% 600g 40% 600g 40% 600g 40% 600g 40% 600g 40% 600g

梅凱覆盆子

MEEKER

RASPBERRY

布萊棟&安多因黑加侖

BLACKDOWN

AND ANDORINE

BLACKCURRANT

凱撒&阿方索芒果

KESAR AND

ALPHONSO

MANGO

百香果

PASSIFLORA EDULIS

FLAVICARPA

PASSION FRUIT

費米耐羅檸檬

FEMMINELLO

LEMON

波斯青檸

PERSIAN

LIME

野生藍莓

VACCINIUM

MYRTILLUS

BLUEBERRIES

齊加里柑橘

CIACULLI

TANGERINE

果泥

FRUIT PURéE 21.5% 322.5g 21.5% 322.5g 21.5% 322.5g 25% 375g 25% 375g 25% 375g 21.5% 322.5g 25% 375g

水

WATER 14% 210g 14% 210g 14% 210g 14% 210g

糖粉

CONFECTIONER’S

SUGAR 64.5% 967.5g 64.5% 967.5g 64.5% 967.5g 75% 1125g 75% 1125g 75% 1125g 64.5% 967.5g 75% 1125g

糖漿：水果浸泡糖漿的確可以令蛋糕風味更為濃郁，有時甚至可以提亮色彩。此外，它們還有一大重要作用，

即為蛋糕添加顧客會喜愛的柔潤口感。

SYRUP: The fruity steeping syrup really boosts the taste - and sometimes the color - of your cake.

It also has an important part to play in creating a moist texture your customers will love.

淋面醬：水果淋面醬食譜非常簡單，可以保護蛋糕，更簡便地為蛋糕添加水果風味。

GLAZES: Fruit glaze is a super-simple recipe that protects cakes and makes them easier

to handle while adding a fruity touch.

操作：Instructions:

果泥溫度達到 4°C 時，加入糖粉（加水情況由所用水果決定），混合所有配料，使用均質機充分攪拌均勻。儲存在冰箱里。

Pour the fruit purée at 40°F (4°C) (and the water, depending on the fruit you use) into the confectioner’s sugar,

mix them together, then blend using an immersion blender until homogeneous. Store in the refrigerator.

操作 Instructions:

將水、白砂糖和水果煮沸。儲存在冰箱里。

Boil the water, sugar and fruit. Store in the refrigerator.

用于制作 6 個 18 × 4.5cm 的蛋糕 For 6 18 × 4.5cm cakes

制作 6 個 18 × 4.5cm 的蛋糕 Makes six 18 × 4.5cm cakes

22

夾層蛋糕

Layered Cake

每一層蛋糕都有濃郁水果！

A cake that is fruity at every level!

描述

Description

這類甜點從外觀和結構上都由夾層構成。同時添加水

果和巧克力，其食譜令人欲罷不能。這款蛋糕結合巧

克力海綿蛋糕、水果甘納許，還有長保阿歐塔凝膠，

賦予蛋糕額外水果風味。

A layered cake with the looks and structure

of a dessert. An indulgent recipe that is fruity

and chocolatey at the same time. It combines

chocolate sponge, fruit ganache and a

long-lasting iota gel for extra fruit flavor.

儲存

Storing

室溫下可保存 8-10 天。

8 to 10 days at room temperature.

優(yōu)化存儲方案：

To optimize storage:

?使用密封盒（切忌以保鮮膜包裹蛋糕）

? Use an airtight box (don’t wrap

the cake in plastic)

?存入冰箱 (4-6°C)，減緩老化過程

? Keep in the refrigerator (40-43°F or 4-6°C)

to slow down the aging process

艾達曼的創(chuàng)新

Adamance’s innovation

如何令這些不太常見的蛋糕更具水果風味？我們結合

兩種工藝配料：阿歐塔凝膠和水果甘納許。

How do we add more fruit to these rather unusual

cakes? We use a combination of two techniques:

long-lasting iota gels and fruit ganaches.

成果 Result:

?蛋糕頂層是漂亮且濃郁的彩色水果層。

? A beautiful, colorful and intense layer

of fruit on top of your cakes

?海綿蛋糕之間是令人欲罷不能的水果風味蛋糕層。

? Indulgent fruit-flavored layers that create

structure between pieces of sponge

23

24

25

食譜后續(xù) Recipe cntd.

步驟 1 STEP 1 巧克力海綿蛋糕 Chocolate Sponge

471g

Valrhona EQUATORIALE NOIR（55%）

27.8% 法芙娜厄瓜多爾黑巧克力（55%）

200g 黃油Butter 13.2%

400g 蛋清Egg whites 26.5%

220g 白砂糖Sugar 14.6%

200g 蛋黃Egg yolks 13.3%

75g 中筋面粉All-purpose flour 4.6%

1515g 總重量Total weight

加入黃油融化巧克力，將蛋清與白砂糖混合，打發(fā)均勻。

Melt the chocolate with the butter, and beat the egg whites

with the sugar.

趁熱 (50-55°C) 在第一份混合物中加入蛋黃。

Add the yolks to the first mixture while it is still hot (120-130°F or

50-55°C).

拌入打發(fā)制中性發(fā)泡的蛋白霜，之后添加過篩的面粉。

Fold in the stiffened egg whites and then add the sifted flour.

將 820g 混合物鋪到 60 x 40cm 的烤盤中，在 180°C 溫度下烘烤 8

分鐘。

Spread out 820g per 40 × 60cm baking tray and bake at 355°F

(180°C) for approx. 8 minutes.

步驟 2 STEP 2 阿歐塔凝膠 Iota Gel

240g 白砂糖Sugar 40%

3g

索薩阿歐塔卡拉膠

0.5% Sosa carrageenan iota

357g 黑加侖果泥Blackcurrant purée 59.5%

603g 總重量Total weight

黑加侖果泥溫度達到 4°C 時，撒上白砂糖和阿歐塔卡拉膠的混合物。

Mix the sugar and carrageenan iota, then sprinkle the mixture

onto the blackcurrant purée at 40°F (4°C).

使用均質機攪拌混合，加熱至 85°C，期間不停攪拌。

Mix with an immersion blender until homogenous, then heat to

185°F (85°C), stirring all the while.

立即倒出。

Pour out immediately.

旅行蛋糕

Travel-friendly cakes

全水果蛋糕

All-Fruit Cake

布萊棟&安多因黑加侖

Blackdown and Andorine Blackcurrant

使用 30 × 40cm 的框模 For a 30 × 40cm frame

步驟 3 STEP 3 果味溶液 Fruit-Flavored Solution

400g 黑加侖果泥Blackcurrant purée 69%

38g 葡萄糖漿DE 60Glucose DE 60 6.6%

1.15g 索薩魔芋粉Sosa Konjac 0.2%

100g 轉化糖漿Invert sugar 17.6%

38g 水Water 6.6%

577.15g 總重量Total weight

將黑加侖果泥加熱至 25-30°C。

Heat the blackcurrant purée to approx. 75-85°F (25-30°C).

混合索薩魔芋粉和其他配料，再倒入果泥中，使用攪拌器拌勻，直至

魔芋粉完全分散。

Mix the Sosa konjac with the other ingredients and add it to

the purée, combining the two using a whisk until the konjac

has completely dispersed.

可冷凍 FRE EZ A BL E

F R E E Z A B L E 可 冷 凍

26

步驟 4 STEP 4 水果甘納許 Fruit ganache

575g

黑加侖溶液

47.9% Blackcurrant solution

600g

法芙娜厄瓜多爾黑巧克力（55%）

50.2% Valrhona Equatoriale Noire（55%）

23g

法芙娜可可脂

1.9%

Valrhona cocoa butter

1198g 總重量Total weight

稱取適量水果溶液，檢查溫度在 60°C 和 70°C 之間。如未達到，則需

調整溫度。

Weigh the fruit solution and check the temperature between

140 and 160°F (60/70°C). If not, adjust the temperature.

將一半液體倒在部分融化的巧克力和可可脂上，靜置 2 分鐘后再攪

拌混合。使用均質機均質，分兩批次加入剩余液體，充分攪拌，直到乳

化的混合物呈現(xiàn)出柔軟、光澤質感（如還是看起來像凝膠，則需繼續(xù)

充分攪拌）。檢查溫度（如甘納許溫度過高，即刻倒在保鮮膜上，等待

冷卻至所需溫度）。在 32/34°C 的溫度下，倒出甘納許。

Pour half the liquid over the partially melted chocolate and

cocoa butter, then wait 2 minutes before mixing. Mix using

an immersion blender, add the rest of the liquid in 2 batches

and blend thoroughly until your emulsion has a soft, glossy

texture (if the texture still looks like a gel, continue to blend

thoroughly). Check the temperature (if the ganache is too

hot, don’t hesitate to pour it out onto plastic wrap and let it

cool to the desired temperature). Pour out the ganache at a

temperature of 90/93°F (32/34°C).

步驟 5 STEP 5 組裝 Assembly

1700g 海綿蛋糕 Sponge

1198g 甘納許 Ganache

300g 阿歐塔凝膠 Iota Gel

使用 30 × 40cm 框模：制作巧克力海綿蛋糕，之后是阿歐塔凝膠。

For a 30 × 40cm frame: Make the chocolate sponge followed

by the iota gel.

即刻將 300g 凝膠倒入 30 × 40cm 的不銹鋼框模中，框模內需鋪玻

璃紙。

Immediately pour 300g of gel into a 30 × 40cm stainless steel

frame lined with a sheet of guitar paper.

確保凝膠平鋪均勻，再放上一層巧克力海綿蛋糕（裁切至框模大?。?/p>

輕輕按壓。制作甘納許，使用 400g 來制作 3 層，且每層中間都插入一

層海綿蛋糕。

Make sure the gel is level, put in place a sheet of chocolate

sponge cut to the size of the frame and press down lightly.

Make the ganache and use 400g to create 3 layers, each one

interspersed with a sheet of sponge.

在 16°C 的溫度下放置至少 24 小時。

Allow to set for at least 24 hours at 61°F (16°C).

將蛋糕脫模，翻轉之后切成片。

Turn the cakes out, turn them over and cut into pieces.

甘納許

GANACHE

阿歐塔凝膠

IOTA GEL

+

27

梅凱覆盆子

MEEKER

RASPBERRY

布萊棟&安多因黑加侖

BLACKDOWN AND ANDORINE BLACKCURRANT

凱撒&阿方索芒果

KESAR AND

ALPHONSO MANGO

白砂糖

SUGAR 40% 240g 40% 240g 40% 240g

阿歐塔卡拉膠

CARRAGEENAN

IOTA 0.5% 3g 0.5% 3g 0.5% 3g

果泥

FRUIT PURéE 59.5% 357g 59.5% 357g 59.5% 357g

操作

Instructions:

果泥溫度達到 4°C 時，撒上白砂糖和索薩阿歐塔卡拉膠的混合物。使用均質機攪拌混合，加熱至 85°C，期間不停攪拌。

立即倒出。

Mix the sugar and Sosa carrageenan iota, then sprinkle the mixture onto the fruit purée at 40°F (4°C).

Mix with an immersion blender until homogenous, then heat to 185°F (85°C), stirring all the while.

Pour out immediately.

阿歐塔凝膠：阿歐塔凝膠是艾達曼制作新鮮甜點的經(jīng)典配料。我們對其調整后，滿足旅行蛋糕的保存需求。

IOTA GEL: Iota gel is an iconic Adamance product for fresh pastries. We have adapted it here to

meet travel-friendly cakes’ preservation needs.

使用 30 × 40cm 的框模 For a 30 × 40cm frame

如換用不同的水果？

What if we used a different fruit?

由

您來決定！THE

CHO

CI E SI UOY R ！S

甘納許：這些水果甘納許最初是與法芙娜學校的 Philippe Givre 攜手打造的產(chǎn)品，可為巧克力夾心糖

果添加濃郁的水果餡料，令人印象深刻。這份食譜略去甘納許的部分傳統(tǒng)配料，以便凸顯水果的風味。

因具有長效持久的特性，非常有助于制作旅行蛋糕。

GANACHE: These fruit ganaches were initially developed in collaboration with Philippe Givre

of L’école Valrhona to provide an impressively intense fruit filling for chocolate bonbons. This

recipe does away with some of ganache’s traditional ingredients to help the fruit flavor shine

through. Its long-lasting properties make it a very helpful solution for your travel-friendly cakes.

28

操作

Instructions:

稱取適量水果溶液，檢查溫度在 60°C 和 70°C 之間。如未達到，則需調整溫度。

Weigh the fruit solution and check the temperature is between 140 and 160°F (60/70°C). If not, adjust the

temperature.

將一半液體淋在部分融化的巧克力和可可脂上，靜置 2 分鐘后再攪拌混合。（覆盆子中加檸檬汁）。使用均質機拌勻，分

兩批次加入剩余液體，充分攪拌，直到乳化的混合物呈現(xiàn)出柔軟、光澤質感（如還是看起來像凝膠，則需繼續(xù)充分攪拌）。

Pour half the liquid over the partially melted chocolates and cocoa butter, then wait 2 minutes before mixing.

(Add lemon juice for the raspberry). Mix using an immersion blender, add the rest of the liquid in 2 batches

and blend thoroughly until your emulsion has a soft, glossy texture (if the texture still looks like a gel,

continue to blend thoroughly).

檢查溫度（如甘納許溫度過高，即刻倒在保鮮膜上，等待冷卻至所需溫度）。

Check the temperature (if the ganache is too hot, don’t hesitate to pour it out onto plastic wrap and let it

cool to the desired temperature).

在32/34°C的溫度下，倒出甘納許。

Pour out the ganache at a temperature of 90/93°F (32/34°C).

梅凱覆盆子

MEEKER

RASPBERRY

布萊棟&安多因黑加侖

BLACKDOWN AND ANDORINE BLACKCURRANT

凱撒&阿方索芒果

KESAR AND

ALPHONSO MANGO

覆盆子風味溶液

RASPBERRYFLAVORED

SOLUTION

45.7% 548.4g

芒果風味溶液

MANGO-FLAVORED

SOLUTION 48.6% 583.2g

黑加侖風味溶液

BLACKCURRANTFLAVORED

SOLUTION

47.9% 574.8g

厄瓜多爾黑巧克力

éQUATORIALE

NOIRE 45.5% 546g 50.2% 602.4g 49.5% 594g

可可脂

COCOA BUTTER 1.8% 21.6g 1.9% 22.8g 1.9% 22.8g

靈感覆盆子

RASPBERRY

INSPIRATION 6.1% 73.2g

檸檬果泥

LEMON PURéE 1% 12g

使用 30 × 40cm 的框模 For a 30 × 40cm frame

29

30

虎斑金磚蛋糕

Tigré Cakes

超濃郁水果味，每一口都令人欲罷不能！

Ultra-fruity and every bit as indulgent!

描述

Description

虎斑金磚蛋糕已是法芙娜學校最?？局频奶瘘c之一，

它們是旅行蛋糕的典范， 烤制方式尤為簡便且高效。

Frederic Bau 最初的食譜使用了巧克力， 但最終令虎

斑金磚蛋糕大受歡迎的是其對比鮮明的口感， 令人欲

罷不能；添加巧克力碎豆來平衡口感， 和柔軟的海綿蛋

糕及融化的甘納許形成鮮明對比， 令人驚艷。

Tigré cakes have become one of the most

frequently used recipes offered by L’école

Valrhona, and they exemplify how simplicity and

efficiency can go hand-in-hand. Frédéric Bau’s

initial version used chocolate, but the tigré owes

its success to its contrast of indulgent textures,

with the chocolate chips balancing marvelously

with the softness of the sponge and the melting

qualities of the ganache.

艾達曼的創(chuàng)新

Adamance’s innovation

在這里，我們以結冷膠碎代替巧克力豆（更好地襯顯

水果風味），也把甘納許替換為全新版的阿歐塔凝膠。

Here, we replaced the chocolate chips with

gellan balls (which bring a brilliant fruity touch),

and the ganache is switched for an all-new

version of our famous iota gel.

成果：Result:

?虎斑金磚蛋糕有一系列水果風味可供選擇

? Tigré cakes in a range of fruity flavors

?虎斑金磚蛋糕擁有活力新色彩

? Tigré cakes in vibrant new colors

結冷膠碎

GELLAN

PIECES

阿歐塔凝膠

IOTA GEL

+ +

儲存

Storing

室溫下可保存 8-10 天。

8 to 10 days at room temperature.

優(yōu)化存儲方案：

To optimize storage:

? 使用密封盒（切忌以保鮮膜包裹蛋糕）

? Use an airtight box (don’t wrap

the cake in plastic)

? 存入冰箱 (4-6°C)，減緩老化過程

? Keep in the refrigerator (40-43°F or 4-6°C)

to slow down the aging process

潛在變數(shù)

Potential variations

結冷膠碎

GELLAN

PIECES

甘納許

GANACHE

31

32

33

步驟 1 STEP 1 虎斑金磚蛋糕中的結冷膠碎 Gellan Gum for the Tigré Cakes

37.2g 白砂糖Sugar 15.5%

3.6g 索薩結冷膠Sosa gellan gum 1.5%

199.2g 草莓果泥Strawberry purée 83%

240g 總重量Total weight

果泥溫度達到 4°C 時，撒上白砂糖和索薩結冷膠的混合物。

Mix together the sugar and Sosa gellan gum, then sprinkle the

mixture onto the fruit purée at 40°F (4°C).

使用均質機攪拌混合，加熱至 90°C，期間不停攪拌

Mix with an immersion blender until homogenous, then heat to

195°F (90°C), whisking all the while.

倒入框模中，溫度保持在 4°C，靜置待用。

Pour into a frame and set aside at 40°F (4°C).

步驟 2 STEP 2 虎斑費南雪面糊 Tigré Cake Mix

195g 扁桃仁粉Almond flour 27.5%

195g 白砂糖Sugar 27.5%

195g 全蛋Whole eggs 27.5%

100g 黃油Butter 14%

25g 中筋面粉All-purpose flour 3.5%

710g 總重量Total weight

混合扁桃仁粉和白砂糖。

Mix the almond flour and sugar.

緩慢加入雞蛋。

Gradually add the eggs.

加入融化的溫熱黃油，之后是過篩的面粉。

Add the warm melted butter, followed by the sifted flour.

在冰箱中冷藏至少 12 小時。

Leave it in the refrigerator for at least 12 hours.

制作 24 7cm 的圓形蛋糕 For 24 7cm round cakes

步驟 3 STEP 3 阿歐塔凝膠 Iota Gel

144g 白砂糖Sugar 40%

1.8g

索薩阿歐塔卡拉膠

0.5% Sosa carrageenan iota

214.2g 草莓果泥Strawberry purée 59.5%

360g 總重量Total weight

草莓果泥溫度達到 4°C 時，撒上白砂糖和索薩阿歐塔卡拉膠的混合物。

Combine the sugar and Sosa carrageenan iota, then sprinkle

the mixture onto the strawberry purée at 40°F (4°C).

使用均質機攪拌混合，加熱至 85°C，期間不停攪拌。

Mix with an immersion blender until homogenous, then heat to

185°F (85°C), stirring all the while.

儲存在冰箱里或立即模制。

Store in the refrigerator or mold immediately.

旅行蛋糕

Travel-friendly cakes

全水果蛋糕

All-Fruit Cake

搭配夏洛特&克萊里草莓

With Charlotte & Cléry Strawberries

可冷凍 FRE EZ A BL E

F R E E Z A B L E 可 冷 凍

34

步驟 3 STEP 4 組裝 Assembly

241g 結冷膠碎

Gellan gel

710g 虎斑金磚蛋糕面糊

Tigré cake mix

360g 阿歐塔凝膠冷膠

Iota Gel

制作 24 7cm的圓形蛋糕：制作結冷膠凝膠、虎斑金磚蛋糕和阿歐塔凝膠。

For 24 7cm round cakes: Make the gellan gel, the tigré mix

and the iota gel.

將結冷膠凝膠切成小丁（約 1cm）。

Cut the gellan gel into small cubes (approx. 1cm).

把結冷膠凝膠丁拌入虎斑金磚蛋糕面糊（每份蛋糕約需 10g 凝膠和

30g 面糊），之后使用裱花袋將混合物擠入模具。

Use a spatula to stir the diced gellan pieces into the tigré

mixture (you need approx. 10g of gel and 30g of mix per cake),

and then use a piping bag to fill the molds with it.

烘烤時，模具上鋪上一張烘焙紙和一張烤盤。

Place a sheet of baking paper and a baking sheet over the

mold while baking.

在 170°C 的溫度下烘烤約 25 分鐘。

Bake at 340°F (170°C) for approx. 25 minutes.

蛋糕冷卻后，每塊虎斑金磚蛋糕內倒入 15g 阿歐塔凝膠。

Once the cakes have cooled, pour about 15g of iota gel into

each tigré.

結冷膠碎

GELLAN

PIECES

阿歐塔凝膠

IOTA GEL

+

您是否更喜歡虎斑金磚蛋糕內含有巧克力呢？為什么不添加我

們的結冷膠碎來增加果味和漂亮的色彩，再將覆盆子甘納許淋

在您的蛋糕上呢？結合巧克力和水果風味，完全可行！

Do you prefer your tigré cakes to include a touch of

chocolate? Why not use our gellan balls to add fruit

and color and pour a raspberry fruit ganache onto your

cakes? Combining chocolate and fruit is totally possible!

如我們以不同方式操作？

What if we did things differently?

結冷膠碎

GELLAN

PIECES

+

水果甘納許

FRUIT

GANACHE

由

您來決定！THE

CHO

CI E SI UOY R ！S

35

結冷膠碎：索薩結冷膠的特性，有助于令混入蛋糕的水果塊經(jīng)受住高溫烘烤。添加的配料不多，卻能更好地

凸顯風味、顏色和口感。您也可以實驗打造出不同的形狀（如方塊、圓球、三角形、星形等）。

GELLAN PIECES: Sosa gellan gum’s special properties help you make fruit pieces that withstand

baking once you have mixed them into your cake. These little added ingredients provide flavor,

color and texture. You can also experiment with their shape (forming them into cubes, balls,

triangles, stars and so on).

操作

Instructions:

果泥溫度達到 4°C 時，撒上白砂糖和索薩結冷膠的混合物（根據(jù)您所選擇的水果，來決定加水或百香果）。

Mix the sugar and Sosa gellan gum, then sprinkle the mixture onto the fruit purée at 40°F (4°C) (and the water or

passion fruit, depending on the fruit you choose).

使用均質機攪拌混合，加熱至 90°C，期間不停攪拌。

Mix with an immersion blender until homogenous, then heat to 195°F (90°C), whisking all the while.

倒入不銹鋼框模中，溫度保持在 4°C，靜置待用。

Pour into a stainless steel frame and set aside at 40°F (4°C).

夏洛特&克萊里

草莓

CHARLOTTE

& CLéRY

STRAWBERRY

馬拉波斯草莓

MARA DES BOIS

STRAWBERRY

梅凱覆盆子

MEEKER

RASPBERRY

布萊棟&安多因

黑加侖

BLACKDOWN

AND ANDORINE

BLACKCURRANT

考特風味利度杏果

FLAVOR COT &

LIDO APRICOT

威廉斯綠梨

GREEN

WILLIAMS PEAR

凱撒和阿方索芒果/

百香果

KESAR &

ALPHONSO

MANGO /

PASSIFLORA EDULIS

FLAVICARPA

PASSION FRUIT

野生藍莓

VACCINIUM

MYRTILLUS

BLUEBERRIES

齊加里柑橘

CIACULLI

TANGERINE

白砂糖

SUGAR 15.5% 37.2g 15.5% 37.2g 15.5% 37.2g 28.5% 68.4g 15.5% 37.2g 15.5% 37.2g 16% 38.4g 15.5% 37.2g 15.5% 37.2g

索薩結冷膠

GELLAN GUM 1.5% 3.6g 1.5% 3.6g 2% 4.8g 3.5% 8.4g 2% 4.8g 1% 2.4g 1% 2.4g 2% 4.8g 1% 2.4g

果泥

FRUIT PURéE 83% 199.2g 83% 199.2g 82.5% 198g 34% 81.6g 82.5% 198g 83.5% 200.4g 63% 151.2g 82.5% 198g 83.5% 200.4g

水

WATER 34% 81.6g

百香果果泥

PASSION FRUIT

PURéE 20% 48g

制作 24（直徑 7cm）尺寸 Makes 24 (diameter 7cm)

如換用不同的水果？

What if we used a different fruit?

由

您來決定！THE

CHO

CI E SI UOY R ！S

36

夏洛特&克萊里

草莓

CHARLOTTE

& CLéRY

STRAWBERRY

馬拉波斯草莓

MARA DES BOIS

STRAWBERRY

梅凱覆盆子

MEEKER

RASPBERRY

布萊棟&安多因

黑加侖

BLACKDOWN

AND ANDORINE

BLACKCURRANT

考特風味利度杏果

FLAVOR COT &

LIDO APRICOT

威廉斯綠梨

GREEN

WILLIAMS PEAR

凱撒和阿方索芒果/

百香果

KESAR &

ALPHONSO

MANGO /

PASSIFLORA EDULIS

FLAVICARPA

PASSION FRUIT

野生藍莓

VACCINIUM

MYRTILLUS

BLUEBERRIES

齊加里柑橘

CIACULLI

TANGERINE

白砂糖

SUGAR 40% 144g 40% 144g 40% 144g 40% 144g 40% 144g 40% 144g 40% 144g 40% 144g 30% 108g

葡萄糖粉DE 33

POWDERED

GLUCOSE

DE 33

10% 36g

阿歐塔卡拉膠

CARRAGEENAN

IOTA 0.5% 1.8g 0.5% 1.8g 0.5% 1.8g 0.5% 1.8g 0.5% 1.8g 0.5% 1.8g 0.5% 1.8g 0.5% 1.8g 0.5% 1.8g

果泥

FRUIT PURéE 59.5% 214.2g 59.5% 214.2g 59.5% 214.2g 59.5% 214.2g 59.5% 214.2g 59.5% 214.2g 39.5% 142.2g 59.5% 214.2g 59.5% 214.2g

百香果果泥

PASSION FRUIT

PURéE 20% 72g

阿歐塔凝膠：阿歐塔凝膠是艾達曼制作新鮮甜點的經(jīng)典配料。索薩阿歐塔卡拉膠是一種取自海藻的凝膠

劑，它有助于我們制作軟凝膠，帶有新鮮水果風味。我們對其調整后，滿足旅行蛋糕的保存需求，提高其中

的白砂糖比例，因此在室溫下也能夠保存，含量也不會太高影響到水果風味。

IOTA GEL: Iota gel is an iconic Adamance recipe used in fresh pastries. Sosa’s carrageenan

iota is a natural gelling agent derived from seaweed and it helps us make soft gels with a fresh

fruit flavor. We have adapted it here to meet travel-friendly cakes’ preservation needs. We

have revised the formula to increase its proportion of sugar, so there is enough to work well at

room temperature, but not so much that it overrides the fruit flavor.

操作：

Instructions:

芒果（搭配芒果的百香果果泥）溫度達到 4°C 時，撒上白砂糖和索薩阿歐塔卡拉膠的混合物。

Combine the sugar and Sosa carrageenan iota, then sprinkle the mixture onto the mango (and the passion fruit purée

for mango) at 40°F (4°C).

使用均質機攪拌混合，加熱至 85°C，期間不停攪拌。立即倒出。

Mix with an immersion blender until homogenous, then heat to 185°F (85°C), stirring all the while.

Pour out immediately.

制作 24（直徑 7cm）尺寸 Makes 24 (diameter 7cm)

37

38

巴斯克蛋糕

Basque cake

顛覆規(guī)則！

Break the rules!

描述

Description

巴斯克蛋糕是地方美味甜點，傳統(tǒng)做法是在酥脆的蛋

糕內填充卡仕達醬或黑櫻桃果醬。但我們沒理由不試

試其他的水果！

Basque cake is a regional specialty traditionally

made of a crispy cake mix filled with pastry

cream or black cherry jam. But there’s no reason

why we can’t use other fruits!

艾達曼的創(chuàng)新

Adamance’s innovation

我們保留了這款傳統(tǒng)蛋糕的特點，特別制作出專用凝

膠，以便您在制作時可以添加其他水果風味。

We have kept this traditional recipe’s special

features but created a specific gel that means

our cakes can use new types of fruit.

成果 Result:

?濃郁的水果風味

? Intense fruit flavor

?傳統(tǒng)蛋糕食譜，可選用配料之多令人驚艷

? A surprisingly diverse range of options

for a traditional cake

儲存

Storing

室溫下可保存 8-10 天。

8 to 10 days at room temperature.

優(yōu)化存儲方案：

To optimize storage:

?使用密封盒（切忌以保鮮膜包裹蛋糕）

? Use an airtight box (don’t wrap

the cake in plastic)

?存入冰箱 (4-6°C)，減緩老化過程

? Keep in the refrigerator (40-43°F or 4-6°C)

to slow down the aging process

39

40

可冷凍 FRE EZ A BL E

F R E E Z A B L E 可 冷 凍

41

步驟 1 STEP 1 結冷膠凝膠 Gellan Gel for Basque Cakes

125g 白砂糖 Sugar 16%

3.9g 索薩結冷膠 Sosa gellan gum 0.5%

650g 柑橘果泥 Tangerine purée 83.5%

778.9g 總重量Total weight

果泥溫度達到 4°C 時，撒上白砂糖和索薩結冷膠的混合物。

Mix the sugar and Sosa gellan gum, then sprinkle the mixture

onto the fruit purée at 40°F (4°C).

使用均質機攪拌混合，加熱至 90°C，期間不停攪拌。

Mix with an immersion blender until homogenous, then heat

to 195°F (90°C), whisking all the while.

Pour into a tray and set aside at 40°F (4°C).

步驟 3 STEP 2 巴斯克蛋糕面團 Basque Cake Dough

165g 黃油 Butter 16.4%

280g 白砂糖 Sugar 27.4%

100g 全蛋 Whole eggs 9.6%

40g 蛋黃 Egg yolks 4%

425g 中筋面粉 All-purpose flour 41.8%

7.5g 泡打粉 Baking powder 0.75%

0.5g 食用鹽 Salt 0.05%

1018g 總重量 Total weight

將黃油和白砂糖攪拌為奶油狀。

Cream the butter and sugar.

攪拌混合全蛋和蛋黃，之后再加入第一份混合物中。

Combine the whole eggs and egg yolks and add them to the

first mixture.

加入面粉、泡打粉和食用鹽。

Add the flour, baking powder and salt.

存入冰箱靜置，或者直接搟開，之后存入冰箱靜置。

Set aside in the refrigerator, or roll out straightaway and then

set aside in the refrigerator.

步驟 3 STEP 3 組裝 Assembly

778.9g 結冷膠凝膠

Gellan gel for

Basque cakes

1018g 巴斯克蛋糕面團

Basque cake

dough

as needed 適量蛋黃

Egg yolks

For 6 12cm round cakes: Make the gel and the cake dough.

Roll out the dough to a depth of 4mm, then cut it into two

12cm circles and one 38 × 2cm strip per cake.

Place one disk of dough in a 12cm ring. Use a brush to

moisten its edges so that the pieces are easier to stick

together, then position the dough strip around the edge.

Stir the gellan gel until it is homogeneous, then use 130g to

fill each Basque cake.

Use a brush to slightly moisten the edge of the dough again,

then cover the cake with a second dough round, making sure

to press down lightly to seal everything together.

Glaze with egg yolk, use a fork to create an attractive

pattern on top, prick several times with a knife and bake at

345°F (175°C) for approx. 40 minutes.

旅行蛋糕

Travel-friendly cakes

巴斯克蛋糕

Basque Cake

齊加里柑橘

Ciaculli tangerine

制作 6 12cm 的圓形蛋糕 For 6 12cm round cakes

巴斯克蛋糕夾層

BASQUE

CAKE MIDDLE

制作 6 12cm 的圓形蛋糕：制作凝膠和蛋糕面團。將面團搟至 4mm 厚，之后切為兩個 12cm 的圓形，及一個 38 x 2cm 的長

條。將一片面團放入一個 12cm 的慕斯圈中。刷子涂抹潤濕面團邊緣，以便面團間緊密粘合，之后再將面團條置于邊緣。均質

結冷膠直至順滑，每個巴斯克蛋糕內填入 130g。使用刷子再次微潤濕面團邊緣，之后用第二塊面團蓋住，輕輕按壓確保密封

嚴實。在表面刷上蛋黃，之后使用叉子在表面壓出迷人的圖案，再用刀刺出數(shù)道空隙，在 175°C 的溫度下烘烤約 40 分鐘。

42

小貼士 Tip

我們推薦在食用前 1 小時，將巴斯克蛋糕以 180°C 的溫度加熱 5 分鐘，

口感將和剛烤制出爐一般美味。

So that your Basque cake tastes like it is just out of the oven,

we recommend reheating it (at 355°F or 180°C for 5 minutes)

about 1 hour before serving.?

43

夏洛特&克萊里

草莓

CHARLOTTE

& CLéRY

STRAWBERRY

瑪拉波斯草莓

MARA DES BOIS

STRAWBERRY

梅凱覆盆子

MEEKER

RASPBERRY

布萊棟&安多因

黑加侖

BLACKDOWN

AND ANDORINE

BLACKCURRANT

考特風味利度杏果

FLAVOR COT &

LIDO APRICOT

威廉斯綠梨

GREEN

WILLIAMS PEAR

凱撒和阿方索芒果/

百香果

KESAR &

ALPHONSO

MANGO /

PASSIFLORA EDULIS

FLAVICARPA

PASSION FRUIT

野生藍莓

VACCINIUM

MYRTILLUS

BLUEBERRIES

齊加里柑橘

CIACULLI

TANGERINE

白砂糖

SUGAR 15.5% 120.9g 15.5% 120.9g 15.5% 120.9g 29% 226.2g 15.5% 120.9g 16% 124.8g 15% 117g 15.5% 120.9g 16% 124.8g

索薩結冷膠

GELLAN GUM 1% 7.8g 1% 7.8g 1.5% 11.7g 3% 23.4g 1.5% 11.7g 0.5% 3.9g 1% 7.8g 1.5% 11.7g 0.5% 3.9g

果泥

FRUIT PURéE 83.5% 651.3g 83.5% 651.3g 83% 647.4g 34% 265.2g 83% 647.4g 83.5% 651.3g 71% 553.8g 83% 647.4g 83.5% 651.3g

水

WATER 34% 265.2g

百香果果泥

PASSION FRUIT

PURéE 13% 101.4g

巴斯克蛋糕中間層：這款凝膠相比果醬甜度低很多，使用索薩結冷膠制作而成?；谒盟麃硖砑樱?/p>

們僅使用少量索薩結冷膠，它可以提供很棒的口感，且耐烘烤效果卓越。它也能和巴斯克蛋糕的酥餅皮

完美融合。

BASQUE CAKE MIDDLES: This gel is much less sweet than a jam and made with Sosa gellan

gum. Because we only need to use small quantities depending on the fruit, gellan gum offers a

nice texture and reacts well to baking. It works perfectly with the Basque cake’s crispy crust.

操作

Instructions:

果泥溫度達到 4°C 時，撒上白砂糖和索薩結冷膠的混合物（根據(jù)您所選擇的水果，來決定加水或百香果）。

Mix the sugar and Sosa gellan gum, then sprinkle the mixture onto the fruit purée at 40°F (4°C) (and the water or

passion fruit, depending on the fruit you choose).

使用均質機攪拌混合，加熱至 90°C，期間不停攪拌。

Mix with an immersion blender until homogenous, then heat to 195°F (90°C), whisking all the while.

倒入烤盤中，溫度保持在 4°C。

Pour into a tray and keep at 40°F (4°C).

制作6 12cm 的圓形蛋糕For 6 12cm round cakes

由

您來決定！THE

CHO

CI E SI UOY R ！S

如換用不同的水果？

What if we used a different fruit?

艾達曼

常識定義中的美味水果

了解更多工藝技術和水果食譜，請關注我們的 Instagram@

adamance_fruits 賬號，亦可瀏覽 adamance.com 官網(wǎng)

For more techniques and fruit recipes,

follow us on instagram @adamance_fruits

and adamance.com

適合你的食譜，

才是對的食譜。

Because the only “right”

recipe is the one that

works for you