杏仁核桃巧克力蛋糕 Almond Walnut Chocolate Topping Butter Cake

一大清早起來弄蛋糕， 明天送去媽媽那裡。

明天大姐來媽媽家渡假，我們三姐妹又來聚餐囖！

好久沒見大姐了， 不知有廋點嗎。。。哈哈哈！

这蛋糕很赞哦！ 老公最喜欢吃这样的蛋糕，

富有香喷喷的topping而且咬下去脆脆香香的口感

令你吃了一块又一块，停不了手啊！

材料Ingredients:

自发面粉 200 self raising flour

黄油 250g butter

幼糖 180g caster sugar

鸡蛋 4 eggs
鲜奶 3 tablespoons fresh milk

可可粉 2 tablespoons cocoa powder
核桃(弄碎烤香) 3 tablespoons walnut (chopped & roasted)
杏仁粒(烤香) 2 tablespoons almond nips (roasted)

先将奶油和幼糖以快速度搅拌至松白

然后先将鸡蛋稍微打发
分次的用汤匙以每次二汤匙的蛋液加入已经打好的奶油和糖内
再以快速度搅拌至松白

再加入鲜奶搅拌均匀

 之后再分次加入过筛的粉以慢速度搅拌均匀

把蛋糕面糊分成大小部分(70/30)

小部分加入可可粉拌均

将大部分原味蛋糕面糊加入烤模弄平

再将可可蛋糕面糊加入再弄平
洒上烤香的杏仁粒及核桃碎，用一支筷子稍微搅拌

放入烤箱以170度烤大约40分钟

竹签插入蛋糕体，拿出不沾黏，即熟透

cream the butter and sugar until fluffy and light
beat the egg lightly 
add in 2 tablespoons at a time of beaten egg 
into the mixture & cream until fluffy
add in milk and cream well
add in sifted flour slowly and mix well

separate the mixture into two portions (70/30)

small portion add in cocoa powder and mix well

pour in the original cake mixture portion into the baking pan

then add in the cocoa portion on top the of it
sprinkle the roasted almond nips and chopped walnut on top
use one chopstick to mix the topping slightly

bake in the pre-heated oven at 170C

for about 40 minutes

如果要蛋糕容易取出而不沾盘
可以先抹一层油然后再洒上一层粉
这样就很容易将蛋糕取出而且四边都美美了呀！
for easy removing the whole cake out from the baking pan
you can apply a thin layer of butter onto the baking pan
then sprinkle a thin layer of flour on it
the cake will come out nicely at all sides