How to Make a Christmas Cake - The Victorian Way

by: English Heritage

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Transcript:

[7.75]
快点啊玛丽安! 那些做完之后,这个也得做 早安 今天,我们将为巴雷布鲁克老爷与夫人 做圣诞蛋糕 我将会用我最喜欢的梅子蛋糕食谱 而且里面将会有很多的樱桃干 根据食谱你将需要 面粉(六百八十克) 牛油 (六百八十克) 砂糖 (四百五十克) 切碎的樱桃干(四百五十克) 葡萄干(六百八十克) 糖渍橙皮(六百八十克) 杏仁粉(两百二十五克) 橙皮屑(四颗) 鸡蛋(八颗) 香料(十五克) - 肉桂粉、丁香粉、豆蔻粉 和白兰地(二分之一品脱) 现在 我正在把牛油弄软 然后慢慢地把面粉、 砂糖和鸡蛋加入进去 请把砂糖传给我


[56.37]
面粉


[73.47]
嗯,鸡蛋 谢谢


[85.8]
现在全部已经搅拌完成 是时候加入果脯了 糖渍橙皮 谢谢


[108.3]
葡萄干


[116.1]
以及我最喜欢的零食 樱桃干 谢谢


[133.3]
是时候加入白兰地了 还有香料


[142.6]
以及橘子皮屑


[152.18]
最后才加入杏仁粉


[159.22]
现在材料已经混合好之后, 是时候准备模具了 我已经用牛油把模具里给涂满了, 然后用烘焙纸做内衬 我用两层的烘培纸做模具的里衬 我在纸上剪了些缺口, 以让它们可以完整的贴在模具里


[180.81]
别忘掉下面的部分


[186.31]
我将会在模具外,箍一圈纸


[190.85]
现在倒入混合物


[202.0]
就这样, 可以放入烤炉里了 用低温烤炉, 大概烤个六小时


[216.59]
(六个小时)


[233.0]
现在蛋糕已经出炉了, 而且已经彻底的冷却 我用杏仁软糖捏成长条状, 然后贴在蛋糕边 才把它翻过来 这让蛋糕有个平面 可以让你装饰 我杏仁软糖的做法是用 两倍的糖霜与杏仁粉, 然后加入用蛋白 搅拌到出现面团的触感 我擀到刚刚好的厚度 我需要擀出两张软糖, 而这张是用在上面的部分


[265.55]
我将切掉, 已得到整齐的边缘 就可以得到更多,做旁边的部分


[276.15]
我用杏仁软糖贴在蛋糕外层 让它干 然后涂上一层蛋白糖霜 一层在上面,让它干 然后旁边一层 我的蛋白糖霜是 由糖粉,蛋清和柠檬做成的 我并不怎么担心 蛋糕上的气泡 毕竟我只是巴雷布鲁克老爷与夫人 的厨师,并不是做糖果的 不管怎样, 我可以靠装饰来盖掉它们


[316.96]
您瞧, 来增加些佳节颜色, 我加了一条红色缎带 蛋糕上的样式就是 写一些有趣的圣诞祝贺语 ❝愿今日圣诞之悦充满您的心❞ 就这样,



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Christmas is approaching so Mrs Crocombe is making a cake for Lord and Lady Braybrooke at Audley End House. This traditional plum cake is based on a recipe by Charles Francatelli, who was Queen Victoria's chief cook from 1840 to 1841. INGREDIENTS 680g plain flour 680g butter 450g caster sugar 450g dried chopped cherries 680g currants 680g candied peel 225g ground almonds 8 eggs Zest of four oranges 15g ground spices (cinnamon, cloves, nutmeg) ½ pint of brandy For the almond paste: 225g ground almonds 450g caster sugar A little orange water 3-4 egg whites For the icing: 6 egg whites 680g icing sugar Lemon Juice METHOD Preheat your oven to 160ºC, 320ºF or gas mark 3. Line a large cake tin with butter and greaseproof paper. Soften your butter, then combine with the sugar, flour and eggs gradually. Then incorporate the cherries, currants, candied peel, ground almonds, spices and brandy until you have a thick mixture. Pour this mix into your lined cake tin, then place in a preheated oven and bake until a skewer comes out clean when placed into the centre of the cake. This will take around six hours, but keep an eye on it. Once your cake is out of the oven, remove it from the tin and leave it to cool on a wire rack. You can then make the almond paste. Mix the ground almonds, caster sugar and orange water together in a bowl. Slowly add in the egg whites, and mix until the mixture comes together into a dough. You may not need to use all of the egg whites, so keep an eye on the consistency of the mixture so it doesn’t become too thin. Take your almond paste and roll it out until it is around 5mm thick. Using your cake tin as a guide, cut out a circle to cover the top of the cake, and a strip to encircle the sides. You can then place it over the cake, using jam or water as a glue if necessary. Next you can make the icing by mixing the egg whites and fine sugar together. Add a few drops of lemon juice until the mixture becomes spreadable. Cover the cake in this icing mixture and leave this in a dry place until it turns hard. You can then decorate the cake by piping on some more icing. It’s up to you to choose your decorating style, but if you’d like to keep it authentically Victorian we suggest writing a Christmas message onto your cake. You can add a little food colouring to your icing to create an array of colours for your cake. Discover more Victorian Christmas recipes: https://goo.gl/Vd7Nmd

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