1

艾达曼

常识定义中的美味水果

水果风味旅行蛋糕

Travel-friendly fruit cakes

工艺技术与食谱

TECHNIQUES & RECIPES

2

目录

Content

4

10

5 6

内馅蛋糕

CAKES WITH

AN INSERT

7

旅行蛋糕相关问题

THE PROBLEM

WITH TRAVEL-FRIENDLY

FRUIT CAKES

如何定义旅行蛋糕？

WHAT IS A

TRAVEL-FRIENDLY CAKE?

8

我们针对旅行蛋糕使用水果果泥的方案

OUR FRUIT TECHNIQUES

FOR YOUR

TRAVEL-FRIENDLY CAKES

为什么制作旅行蛋糕？

WHY

TRAVEL-FRIENDLY?

38

巴斯克芝士蛋糕

BASQUE

CAKE

16 22

全水果蛋糕

ALL-FRUIT

CAKES

夹层蛋糕

LAYERED

CAKES

30

虎斑金砖蛋糕

TIGRÉ

CAKES

我们的水果食谱

OUR APPROACH

TO FRUIT RECIPES

3

4项承诺

Our four commitments:

A frozen range available in 1kg and 5kg formats

冷冻果泥可选 1 公斤及 5 公斤装

真正与众不同的

Truly different

水果果泥

fruit purées

我们的水果果泥之所以与众不同，就在于我们对自然的尊重，对共事者的尊重。

而最重要的，还是成熟可口的滋味，让你可以怀着自豪的心情将其用于美食创作！

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!

坚定目标：

With a strong goal:

持续保障水果的未来发展与风味-同时保障各方共事者的未来。

对我们而言，这都是基本常识。

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.

对人、对地球的尊重

可以让您引以为豪去使用的果泥

RESPECT FOR PEOPLE

AND THE PLANET

Fruit purées you are

proud to work with

从生产者到水果品种，我们了解所

用水果从源头到品种的全部故事

能够向顾客讲述这些果泥背后的

故事

WE KNOW OUR FRUIT’S STORY

FROM ITS PRODUCERS TO ITS

VARIETIES

Stories you can share

with your customers

我们熟稔水果相关专业知识，已

准备好为您提供品质服务

150 份食谱静候探索

OUR WEALTH OF FRUIT

EXPERTISE AT YOUR SERVICE

150 recipes to explore

100% 水果泥，不添加白砂糖和

添加剂

成熟的美味水果，无需添加白

砂糖

100% FRUIT PURÉES

WITH NO ADDED

SUGAR OR ADDITIVES

Ripe fruit instead

of added sugar

艾达曼

欲了解 150 种食谱以外的内容，敬请浏览我们的

Instagram 主页 @Adamance_fruits 及我们的官网www.adamance.com

Find more than 150 recipes on our Instagram page

@Adamance_fruits and our website www.adamance.com

4

我们的水果食谱

Our approach to fruit recipes

我们已准备好为您提供品质服务

WE ARE AT YOUR SERVICE

我们重新更新最常用的食谱，还有部分创新的原创食谱，以便您在创作时发挥水果的最佳

品质。犹如法芙娜基础食谱，而本次主题是水果。

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

我们去除所有多余部分，仅保留核心精髓。因此我们的食谱所含脂肪与糖

份较少，所含配料也不复杂，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.

浓郁

INTENSE

质地口味平衡且水果风味纯粹。在我们的食谱中，水果风味永远是主角，

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.

调整适应

ADAPTED

可以采用多种方式来制作出同样的质地。我们将为您提供一系列备选项，

竭力满足您的需求。

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

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

我们的食谱为何与众不同？

所有食谱均依循 RISA 原则：

What makes our recipes special?

They all follow our RISA principles:

简约

SIMPLE

我们花了很多时间来简化复杂的操作，尽可能保证食谱简约易操作，便

于您在厨房中制作出同样的美味。

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

如何定义旅行蛋糕？

What is a travel-friendly cake?

可根据您和客户的需求随意适应调整。

CAKES THAT ADAPT TO YOUR NEEDS

AND YOUR CUSTOMERS’ TOO.

大规格、随时可售、预包装，可置于店内常有顾客经过

或驻留等待的地方：

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

and placed in parts of your store where people

tend to pass through or wait:

可以吸引顾客感兴趣便购买，亦或是顺手加购。

An impulse buy and a complementary extra to

take home.

同时便于管理，因为无需额外切片包装，销售起来更

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”，可和其他店内甜点一同出售：

Reduced size “loaf” format to go alongside

your other pastries:

更好的展示的规格，也能和其他产品线相得益彰。

A better format for display, served like the rest

of your range.

切片蛋糕：

Cake by the slice:

可归类于早餐、午餐、小吃或便携餐点。

As part of a breakfast range, lunch deal, snack

or to eat on the go.

旅行蛋糕的存储时间长于新鲜制作的甜点。

IT’S A CAKE THAT KEEPS LONGER

THAN A FRESH PASTRY.

可存放在室温下。

IT CAN BE STORED AT ROOM

TEMPERATURE.

运输过程中也不易损坏。

IT’S NOT LIKELY TO BE DAMAGED

DURING TRANSPORT.

便捷食用。

IT’S EASY TO EAT.

通常不含新鲜水果或奶油。

IT DOESN’T USUALLY CONTAIN

FRESH FRUIT OR CREAM.

我们的定义：

Our definition:

6

为什么制作旅行蛋糕？

Why travel-friendly cakes?

管理便捷

SIMPLER TO MANAGE

可在室温下的店内存放数天。我们的食谱手册其中提及的

配方均可冷冻，以便更灵活地管理库存。

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.

您可以进行预包装，以节省时间得到更便捷的销售方案。

You can pre-package them to save time and

for an even simpler solution.

收益价值

PROFITABLE

我们的研究显示，精品店出售的旅行蛋糕，建议其售价至

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.

艾达曼能为您的顾客带来地道可口的各种水果风味！

YOUR CUSTOMERS EXPERIENCE AN

AUTHENTICALLY EXOTIC FLAVOR THANKS TO

ADAMANCE!

您愿意购买柠檬蛋糕，还是更愿意购买费米耐罗柠檬蛋

糕，且是产自坎皮西家族的费米耐罗品种（锡拉库萨 PGI

柠檬）？我们也更愿意购买费米耐罗柠檬蛋糕。可全面溯

源，更有关于所用水果的精彩故事与您分享。您可以自豪

展示您作品的卓越品质，与顾客分享您所用的原料。了解

所有相关信息，请浏览 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

坎皮西家族的费米耐罗品种，

锡拉库萨 PGI

The Femminello variety

of the Campisi family,

Syracuse PGI

有哪些优势？

WHAT’S THE ADVANTAGE?

7

旅行蛋糕相关问题

The problem with travel-friendly fruit cakes

50 %* of the travel-friendly cakes

in stores are fruit-flavored

本图册提出的挑战：

The challenge posed in this booklet:

我们的目标是让您的甜点出类拔萃：

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浓郁

· Intensifying your travel-friendly cakes’ fruit flavor

令您所用的水果种类与众不同

· Diversifying the number of fruits you use

为顾客提供全新系列的旅行蛋糕

· Offering new travel-friendly cakes to your customers

让

我

们与您共赴这样的未来！SHOW OY EL! U T US

……并使用的技法通常会过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 种水果（不包括柠檬）：

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

糖渍水果 Candied fruits

水果果酱 Confit

水果蜜饯以及不同质地果酱 Compote, Marmalade, Jam

*研究基于法国约 50 家制造商展开。

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

但相同的水果总在被反复使用……

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

84 %*

大部分旅行蛋糕的选择限制于：

The majority of travel-friendly cakes limit themselves to:

柠檬、橙子及覆盆子

Lemon, Orange and Raspberry

市面上店内 50%* 的旅行蛋糕

均为水果风味

8

我们的果泥保鲜技术，助您打造旅行蛋糕

Our fruit techniques

for your travel-friendly cakes

阿欧塔凝胶：阿欧塔凝胶是艾达曼制作新鲜甜点的经典配料。索萨阿欧

塔卡拉胶是一种取自海藻的凝胶剂，它有助于我们制作带有新鲜水果风味

的柔软胶体。我们对其整成满足旅行蛋糕的保存需求。我们已改善配方，

提高其中的砂糖比例。因此在室温下也可以保存，含量也不会太高影响到

水果风味。

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.

淋面酱：水果淋面酱食谱非常简单，可以保护蛋糕令其方便运输，

还能额外为蛋糕添加水果风味。

GLAZES: Fruit glaze is a super-simple recipe

that protects cakes and makes them easier

to handle while adding a fruity touch.

甘纳许：这些水果甘纳许最初是与法芙娜学校的 PHILIPPE GIVRE 携

手研发的配方，可为巧克力夹心糖果添加浓郁的水果馅料，令人印象

深刻。这份食谱略去甘纳许的部分传统配料，以便凸显水果的风味。

因具有长效持久的特性，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 盖

9

结冷胶碎：索萨结冷胶的特性，有助于令混入蛋糕的水果

块经受住高温烘烤。添加的配料不多，却能更好地凸显风味、

颜色和口感。您也可以尝试制作出不同的形状（如方块、圆

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).

巴斯克蛋糕中间层：索萨结冷胶相比果酱甜度低很多。我们已

计算好结冷胶的比例，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，也能带出水果的

迷人风味。和巴斯克蛋糕的酥脆口感特别融合。

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，便可以将

果泥融入蛋糕混合物中。意识到可以如此操作，我们比任何人都

要惊喜。在配方中添加18%果泥，即可赋予您的蛋糕俏皮水果风

味。即使在烘焙后，亦或是融入黄油等味道鲜明的配料，也还是能

品尝到可口果味。

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.

结冷胶块：由于索萨结冷胶的特性，可用其来制作耐热凝

胶，在烘焙前加入蛋糕混合物内。它非常容易切割和处理，制

作出来的水果内馅非常浓郁。其质地可以很好地与果泥融合，

越发凸显原料本身的口感与风味。

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

糖浆：水果浸泡糖浆可以令蛋糕风味更为浓郁，有时甚至可

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.

内 馅

混 合

10

含内馅蛋糕

Cakes with an Insert

更为实用，特别浓郁

More practical, extra-intense

描述

Description

考虑提高蛋糕浓郁风味，甜点师最钟爱的方法是添加

内馅。带有内馅的蛋糕会赋予趣味盎然且对比鲜明的

风味、色彩及口感。

但水果内馅有时甜度过高，或需要在烘烤完成后填入

蛋糕里，想要大量制作会比较困难。

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.

储存

Storing

室温下可保存 8-10 天。

8 to 10 days at room temperature.

优化存储方案：

To optimize storage:

使用密封盒（切勿以保鲜膜包裹蛋糕）

• Use an airtight box (don’t wrap

the cake in plastic)

•存放至冰箱 (4/6°C)，减缓老化过程

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

to slow down the aging process

艾达曼的创新

Adamance’s innovation

全新内馅，平衡各类配料后可在烘焙前添加：

An insert with a new balance of ingredients,

which you can add before baking:

·节省时间

·Saves time

·提高水果浓郁度

·Increases fruits’ intensity

成果：

Result:

·色彩更多

·More color

·丰富质地

·More texture

·纯粹果味

·Pure fruit flavors

潜在方案

Potential variations

结冷胶碎

G E L L A N

PIECES

结冷胶块

G E L L A N

BLOCKS

11

12

13

步骤1 STEP 1 结冷胶内馅 Gellan gum for the cake

85g 白砂糖 Sugar 15.50%

11g 索萨结冷胶 Sosa gellan gum 2%

455g 野生蓝莓果泥Wild blueberry puree 82.50%

551g 总重量 Total weight

在 4°C果泥撒上白砂糖和索萨结冷胶的混合物。

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

purée at 40°F (4°C).

使用均质机搅拌混合，加热至 90°C，期间不停搅拌。

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

(90°C), whisking all the while.

倒出后放入冰箱备用。

Pour out immediately and set aside in the refrigerator.

步骤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 食用盐 Salt 0.3%

140g 扁桃仁粉 Almond flour 10.2%

285g 全蛋 Whole eggs 21%

70g 蛋黄 Egg yolks 5%

220g 黄油 Butter 16%

1371g Total weight

将所有干的配料混合。

加入鸡蛋、蛋黄和融化黄油。

在冰箱中冷藏至少 12 小时。

Combine all the dry ingredients together.

Add the eggs, egg yolks and melted butter.

Leave it in the refrigerator for at least 12 hours.

步骤3 STEP 3 组装Assembly

551g 结冷胶内馅

Gellan insert

as needed

适量软化黄油

Creamed butter

1371g

蛋糕面糊

Cake Mix

制作 7 个 18 x 4.5cm 的蛋糕：在 16cm 的不锈钢正方形框内，倒入刚煮好

的结冷胶内馅。

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

square, as well as the cake mix.

切割机设置为 2.25cm，将结冷胶内馅切为宽 2.25cm、长 16cm 的长条块。

使用裱花袋，每个模具内挤入 85g 蛋糕面糊，再置入内馅，轻轻按压至面糊

内。

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.

之后挤上 110g 蛋糕面糊，留意盖住内馅。

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

沿蛋糕长度添加一条糊状黄油。在 145°C 的温度下烘烤约 40 分钟。

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

含内馅蛋糕

Cakes with an Insert

野生蓝莓 Wild blueberry

重要：将蛋糕放入金属模具中烤制，以便烘烤均匀，保持形状美观，且拥有最佳口感。如使用硅

胶模具，则需要调整烘烤时间和/或温度。

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 个 18 × 4.5cm 的蛋糕 For 7 18 × 4.5cm cakes

结冷胶块

GELLAN

BLOCKS

可冷冻 FRE EZ A BL E

F R E E Z A B L E 可 冷 冻

14

如果我们以不同方式操作？

What if we did things differently?

不太喜欢这种内陷添加的方式？您可以试试在您的

蛋糕面糊中加入一些结冷胶碎。它们的浓郁色彩与

可口风味将浸染每一片蛋糕。

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.

小贴士Tip

为确保蛋糕面糊紧密贴合内馅，且避免空隙产生，将内馅放入索萨“柑橘

纤维”中来回滚动，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.

结冷胶碎

GELLAN

PIECES

由

您来决定！THE

CHO

CI E SI UOY R ！S

15

如换用不同的水果？

What if we used a different fruit?

夏洛特&克莱里草莓

CHARLOTTE & CLÉRY

STRAWBERRY

马拉波斯草莓

MARA DES BOIS

STRAWBERRY

梅凯覆盆子

MEEKER

RASPBERRY

布莱栋&安多因黑加仑

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

索萨结冷胶

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

威廉斯绿梨

GREEN WILLIAMS PEAR

凯撒&阿方索芒果/百香果

KESAR & ALPHONSO

MANGO / PASSIFLORA

EDULIS FLAVICARPA

PASSION FRUIT

野生蓝莓

VACCINIUM MYRTILLUS

BLUEBERRIES

齐加里柑橘

CIACULLI

TANGERINE

白砂糖

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

索萨结冷胶

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

结冷胶块：由于索萨结冷胶的特性，可用其来制作耐热凝胶，在烘焙前加入蛋糕混合物内。

便于切割和处理，可以令水果内馅更为浓郁。它能和果泥所用水果融合，口感相得益彰，甚至令原

料风味更为凸出。

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:

果泥温度达到 4°C 时，撒上白砂糖和索萨结冷胶的混合物（根据您所选择的水果，来决定加水或百香果）。

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).

使用均质机搅拌混合，加热至 90°C，期间不停搅拌。

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

倒入不锈钢框模中，温度保持在 4°C，静置待用。

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

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

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

由

您来决定！THE

CHO

CI E SI UOY R ！S

16

全水果蛋糕

All-Fruit Cakes

除柠檬，您还可以选择其他各类水果！

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础。它是使用模具和面

糊烘烤出的简易蛋糕。甜点师会添加皮屑、糖渍水果，

或之前食谱提到的内馅，来令其果味更为浓郁。为了

不影响甜点的存放时间，无论是切为块状还是制成果

泥，基本都不太会用到新鲜水果，因为它们的含水量

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.

潜在变数

Potential variations

水果面糊

FRUIT

BATTER

+

+

储存

Storing

室温下可保存 8-10 天。

8 to 10 days at room temperature.

优化存储方案：

To optimize storage:

•使用密封盒（切忌以保鲜膜包裹蛋糕）

• Use an airtight box (don’t wrap

the cake in plastic)

•存入冰箱 (4-6°C)，减缓老化过程

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

to slow down the aging process

艾达曼的创新

Adamance’s innovation

取用适量，确保您的蛋糕混合物中有添加足够的果泥

Using just the right quantities to make sure you

get enough fruit purée in your cake mix

· 独有浓郁水果风味

·An intense fruit flavor found nowhere else

· 漂亮的彩色蛋糕

·Beautifully colorful cakes

且不会影响口感和保质期

that don’t compromise on texture or shelf life

淋面

GLAZE

糖浆

SYRUP

水果面糊

FRUIT

BATTER

+

+

+

淋面

GLAZE

糖浆

SYRUP

内馅

INSERT

17

18

19

步骤 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 食用盐 Salt 0.2%

150g 澄清黄油 Clarified butter 11.5%

1323g 总重量Total weight

混合鸡蛋、白砂糖和芒果果泥。

Mix the eggs, sugar and mango purée.

加入面粉、食用盐和泡打粉，然后在其融化后加入澄清黄油。

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 小时。

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

凯撒&阿方索芒果

Kesar and Alphonso Mango

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

步骤 4 STEP 4 组装 Assembly

1323g 蛋糕面糊 Cake batter

1500g 浸泡糖浆Steeping syrup

1500g 淋面酱Glaze

as needed 适量黄油Butter

制作 6 个 18 x 4.5cm 的蛋糕：制作全水果蛋糕面糊、浸泡糖浆和淋面

酱。所有配料静置结束，再往每个模具内倒入 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.

在蛋糕中间部位，沿其长度挤上一条软化黄油，帮助蛋糕更好地膨胀。

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

its entire length to help it rise.

在 145°C 的温度下烘烤约 40 分钟。

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

冷却后，将蛋糕浸入糖浆几秒，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.

数分钟后，使用裱花袋淋上淋面酱。

After a few minutes, glaze using a piping bag.

备注：略去糖浆步骤可以降低甜度

Omitting the syrup step can reduce the sweetness for this recipe

重要：将蛋糕放入金属模具中烤制，以便烘烤均匀，保持形状美观，且拥有最佳口感。如使用硅

胶模具，则需要调整烘烤时间和/或温度。

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.

芒果果泥温度达到 4°C 时，加入水和糖

粉，混合所有配料，使用均质机充分搅

拌均匀。储存在冰箱里。

可冷冻 FRE EZ A BL E

F R E E Z A B L E 可 冷 冻

STEP 2 Fruit-Flavored Steeping Syrup

390g 水 Water 26%

510g 白砂糖 Sugar 34%

600g 芒果果泥Mango purée40%

1500g 总重量Total weight

将水、白砂糖和芒果

果泥煮沸。

Boil the water,

sugar and mango

purée.

储存在冰箱里。

Store in the

refrigerator.

步骤 2 果味浸泡糖浆

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 总重量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.

步骤 3 水果淋面酱

+

+

糖浆

SYRUP

淋面

GLAZE

水果面糊

FRUIT

BATTER

20

果蛋糕混合物还不够浓郁？为什么不试试加入我们

的内馅呢？可以让蛋糕拥有更浓郁的水果风味，还

能呈现出对比鲜明的口感，令人欲罢不能！水果蛋

糕的水果风味从未如此浓郁！

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!

梅凯覆盆子

MEEKER

RASPBERRY

布莱栋&安多因黑加仑

BLACKDOWN

AND ANDORINE

BLACKCURRANT

凯撒&阿方索芒果

KESAR AND

ALPHONSO

MANGO

百香果

PASSIFLORA EDULIS

FLAVICARPA

PASSION FRUIT

费米耐罗柠檬

FEMMINELLO

LEMON

波斯青柠

PERSIAN

LIME

野生蓝莓

VACCINIUM

MYRTILLUS

BLUEBERRIES

齐加里柑橘

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

食用盐

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

澄清黄油

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，便可以将果泥融入蛋糕面糊中。意识到可以如此操作，

我们比任何人都要惊喜。果泥含量达 18%，即可赋予您的蛋糕俏皮水果风味。即使在烘焙后，亦或是融入

黄油等味道鲜明的配料，也还是能品尝到可口果味。

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:

将蛋黄、白砂糖和水果混合。加入面粉、食用盐和泡打粉，然后在其融化后加入澄清黄油。在冰箱中冷藏至少 12 小时。

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 个 18 × 4.5cm 的蛋糕 For 6 18 × 4.5cm cakes

如换用不同的水果？

What if we used a different fruit?

如我们以不同方式操作？

What if we did things differently?

水果面糊

FRUIT

BATTER

+

+

+

淋面

GLAZE

糖浆

SYRUP

内馅

INSERT

由

您来决定！THE

CHO

CI E SI UOY R ！S

由

您来决定！THE

CHO

CI E SI UOY R ！S

21

梅凯覆盆子

MEEKER

RASPBERRY

布莱栋&安多因黑加仑

BLACKDOWN

AND ANDORINE

BLACKCURRANT

凯撒&阿方索芒果

KESAR AND

ALPHONSO

MANGO

百香果

PASSIFLORA EDULIS

FLAVICARPA

PASSION FRUIT

费米耐罗柠檬

FEMMINELLO

LEMON

波斯青柠

PERSIAN

LIME

野生蓝莓

VACCINIUM

MYRTILLUS

BLUEBERRIES

齐加里柑橘

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

梅凯覆盆子

MEEKER

RASPBERRY

布莱栋&安多因黑加仑

BLACKDOWN

AND ANDORINE

BLACKCURRANT

凯撒&阿方索芒果

KESAR AND

ALPHONSO

MANGO

百香果

PASSIFLORA EDULIS

FLAVICARPA

PASSION FRUIT

费米耐罗柠檬

FEMMINELLO

LEMON

波斯青柠

PERSIAN

LIME

野生蓝莓

VACCINIUM

MYRTILLUS

BLUEBERRIES

齐加里柑橘

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

糖浆：水果浸泡糖浆的确可以令蛋糕风味更为浓郁，有时甚至可以提亮色彩。此外，它们还有一大重要作用，

即为蛋糕添加顾客会喜爱的柔润口感。

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.

淋面酱：水果淋面酱食谱非常简单，可以保护蛋糕，更简便地为蛋糕添加水果风味。

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:

果泥温度达到 4°C 时，加入糖粉（加水情况由所用水果决定），混合所有配料，使用均质机充分搅拌均匀。储存在冰箱里。

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:

将水、白砂糖和水果煮沸。储存在冰箱里。

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

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

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

22

夹层蛋糕

Layered Cake

每一层蛋糕都有浓郁水果！

A cake that is fruity at every level!

描述

Description

这类甜点从外观和结构上都由夹层构成。同时添加水

果和巧克力，其食谱令人欲罢不能。这款蛋糕结合巧

克力海绵蛋糕、水果甘纳许，还有长保阿欧塔凝胶，

赋予蛋糕额外水果风味。

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.

储存

Storing

室温下可保存 8-10 天。

8 to 10 days at room temperature.

优化存储方案：

To optimize storage:

•使用密封盒（切忌以保鲜膜包裹蛋糕）

• Use an airtight box (don’t wrap

the cake in plastic)

•存入冰箱 (4-6°C)，减缓老化过程

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

to slow down the aging process

艾达曼的创新

Adamance’s innovation

如何令这些不太常见的蛋糕更具水果风味？我们结合

两种工艺配料：阿欧塔凝胶和水果甘纳许。

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:

•蛋糕顶层是漂亮且浓郁的彩色水果层。

• A beautiful, colorful and intense layer

of fruit on top of your cakes

•海绵蛋糕之间是令人欲罢不能的水果风味蛋糕层。

• Indulgent fruit-flavored layers that create

structure between pieces of sponge

23

24

25

食谱后续 Recipe cntd.

步骤 1 STEP 1 巧克力海绵蛋糕 Chocolate Sponge

471g

Valrhona EQUATORIALE NOIR（55%）

27.8% 法芙娜厄瓜多尔黑巧克力（55%）

200g 黄油Butter 13.2%

400g 蛋清Egg whites 26.5%

220g 白砂糖Sugar 14.6%

200g 蛋黄Egg yolks 13.3%

75g 中筋面粉All-purpose flour 4.6%

1515g 总重量Total weight

加入黄油融化巧克力，将蛋清与白砂糖混合，打发均匀。

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

with the sugar.

趁热 (50-55°C) 在第一份混合物中加入蛋黄。

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

50-55°C).

拌入打发制中性发泡的蛋白霜，之后添加过筛的面粉。

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

将 820g 混合物铺到 60 x 40cm 的烤盘中，在 180°C 温度下烘烤 8

分钟。

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

(180°C) for approx. 8 minutes.

步骤 2 STEP 2 阿欧塔凝胶 Iota Gel

240g 白砂糖Sugar 40%

3g

索萨阿欧塔卡拉胶

0.5% Sosa carrageenan iota

357g 黑加仑果泥Blackcurrant purée 59.5%

603g 总重量Total weight

黑加仑果泥温度达到 4°C 时，撒上白砂糖和阿欧塔卡拉胶的混合物。

Mix the sugar and carrageenan iota, then sprinkle the mixture

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

使用均质机搅拌混合，加热至 85°C，期间不停搅拌。

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

布莱栋&安多因黑加仑

Blackdown and Andorine Blackcurrant

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

步骤 3 STEP 3 果味溶液 Fruit-Flavored Solution

400g 黑加仑果泥Blackcurrant purée 69%

38g 葡萄糖浆DE 60Glucose DE 60 6.6%

1.15g 索萨魔芋粉Sosa Konjac 0.2%

100g 转化糖浆Invert sugar 17.6%

38g 水Water 6.6%

577.15g 总重量Total weight

将黑加仑果泥加热至 25-30°C。

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

混合索萨魔芋粉和其他配料，再倒入果泥中，使用搅拌器拌匀，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.

可冷冻 FRE EZ A BL E

F R E E Z A B L E 可 冷 冻

26

步骤 4 STEP 4 水果甘纳许 Fruit ganache

575g

黑加仑溶液

47.9% Blackcurrant solution

600g

法芙娜厄瓜多尔黑巧克力（55%）

50.2% Valrhona Equatoriale Noire（55%）

23g

法芙娜可可脂

1.9%

Valrhona cocoa butter

1198g 总重量Total weight

称取适量水果溶液，检查温度在 60°C 和 70°C 之间。如未达到，则需

调整温度。

Weigh the fruit solution and check the temperature between

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

将一半液体倒在部分融化的巧克力和可可脂上，静置 2 分钟后再搅

拌混合。使用均质机均质，分两批次加入剩余液体，充分搅拌，直到乳

化的混合物呈现出柔软、光泽质感（如还是看起来像凝胶，则需继续

充分搅拌）。检查温度（如甘纳许温度过高，即刻倒在保鲜膜上，等待

冷却至所需温度）。在 32/34°C 的温度下，倒出甘纳许。

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).

步骤 5 STEP 5 组装 Assembly

1700g 海绵蛋糕 Sponge

1198g 甘纳许 Ganache

300g 阿欧塔凝胶 Iota Gel

使用 30 × 40cm 框模：制作巧克力海绵蛋糕，之后是阿欧塔凝胶。

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

by the iota gel.

即刻将 300g 凝胶倒入 30 × 40cm 的不锈钢框模中，框模内需铺玻

璃纸。

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

frame lined with a sheet of guitar paper.

确保凝胶平铺均匀，再放上一层巧克力海绵蛋糕（裁切至框模大小），

轻轻按压。制作甘纳许，使用 400g 来制作 3 层，且每层中间都插入一

层海绵蛋糕。

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 的温度下放置至少 24 小时。

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

将蛋糕脱模，翻转之后切成片。

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

甘纳许

GANACHE

阿欧塔凝胶

IOTA GEL

+

27

梅凯覆盆子

MEEKER

RASPBERRY

布莱栋&安多因黑加仑

BLACKDOWN AND ANDORINE BLACKCURRANT

凯撒&阿方索芒果

KESAR AND

ALPHONSO MANGO

白砂糖

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

阿欧塔卡拉胶

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:

果泥温度达到 4°C 时，撒上白砂糖和索萨阿欧塔卡拉胶的混合物。使用均质机搅拌混合，加热至 85°C，期间不停搅拌。

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.

阿欧塔凝胶：阿欧塔凝胶是艾达曼制作新鲜甜点的经典配料。我们对其调整后，满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

如换用不同的水果？

What if we used a different fruit?

由

您来决定！THE

CHO

CI E SI UOY R ！S

甘纳许：这些水果甘纳许最初是与法芙娜学校的 Philippe Givre 携手打造的产品，可为巧克力夹心糖

果添加浓郁的水果馅料，令人印象深刻。这份食谱略去甘纳许的部分传统配料，以便凸显水果的风味。

因具有长效持久的特性，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:

称取适量水果溶液，检查温度在 60°C 和 70°C 之间。如未达到，则需调整温度。

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

temperature.

将一半液体淋在部分融化的巧克力和可可脂上，静置 2 分钟后再搅拌混合。（覆盆子中加柠檬汁）。使用均质机拌匀，分

两批次加入剩余液体，充分搅拌，直到乳化的混合物呈现出柔软、光泽质感（如还是看起来像凝胶，则需继续充分搅拌）。

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).

检查温度（如甘纳许温度过高，即刻倒在保鲜膜上，等待冷却至所需温度）。

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的温度下，倒出甘纳许。

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

梅凯覆盆子

MEEKER

RASPBERRY

布莱栋&安多因黑加仑

BLACKDOWN AND ANDORINE BLACKCURRANT

凯撒&阿方索芒果

KESAR AND

ALPHONSO MANGO

覆盆子风味溶液

RASPBERRYFLAVORED

SOLUTION

45.7% 548.4g

芒果风味溶液

MANGO-FLAVORED

SOLUTION 48.6% 583.2g

黑加仑风味溶液

BLACKCURRANTFLAVORED

SOLUTION

47.9% 574.8g

厄瓜多尔黑巧克力

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

灵感覆盆子

RASPBERRY

INSPIRATION 6.1% 73.2g

柠檬果泥

LEMON PURÉE 1% 12g

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

29

30

虎斑金砖蛋糕

Tigré Cakes

超浓郁水果味，每一口都令人欲罢不能！

Ultra-fruity and every bit as indulgent!

描述

Description

虎斑金砖蛋糕已是法芙娜学校最常烤制的甜点之一，

它们是旅行蛋糕的典范， 烤制方式尤为简便且高效。

Frederic Bau 最初的食谱使用了巧克力， 但最终令虎

斑金砖蛋糕大受欢迎的是其对比鲜明的口感， 令人欲

罢不能；添加巧克力碎豆来平衡口感， 和柔软的海绵蛋

糕及融化的甘纳许形成鲜明对比， 令人惊艳。

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.

艾达曼的创新

Adamance’s innovation

在这里，我们以结冷胶碎代替巧克力豆（更好地衬显

水果风味），也把甘纳许替换为全新版的阿欧塔凝胶。

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:

•虎斑金砖蛋糕有一系列水果风味可供选择

• Tigré cakes in a range of fruity flavors

•虎斑金砖蛋糕拥有活力新色彩

• Tigré cakes in vibrant new colors

结冷胶碎

GELLAN

PIECES

阿欧塔凝胶

IOTA GEL

+ +

储存

Storing

室温下可保存 8-10 天。

8 to 10 days at room temperature.

优化存储方案：

To optimize storage:

• 使用密封盒（切忌以保鲜膜包裹蛋糕）

• Use an airtight box (don’t wrap

the cake in plastic)

• 存入冰箱 (4-6°C)，减缓老化过程

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

to slow down the aging process

潜在变数

Potential variations

结冷胶碎

GELLAN

PIECES

甘纳许

GANACHE

31

32

33

步骤 1 STEP 1 虎斑金砖蛋糕中的结冷胶碎 Gellan Gum for the Tigré Cakes

37.2g 白砂糖Sugar 15.5%

3.6g 索萨结冷胶Sosa gellan gum 1.5%

199.2g 草莓果泥Strawberry purée 83%

240g 总重量Total weight

果泥温度达到 4°C 时，撒上白砂糖和索萨结冷胶的混合物。

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

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

使用均质机搅拌混合，加热至 90°C，期间不停搅拌

Mix with an immersion blender until homogenous, then heat to

195°F (90°C), whisking all the while.

倒入框模中，温度保持在 4°C，静置待用。

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

步骤 2 STEP 2 虎斑费南雪面糊 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 黄油Butter 14%

25g 中筋面粉All-purpose flour 3.5%

710g 总重量Total weight

混合扁桃仁粉和白砂糖。

Mix the almond flour and sugar.

缓慢加入鸡蛋。

Gradually add the eggs.

加入融化的温热黄油，之后是过筛的面粉。

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

在冰箱中冷藏至少 12 小时。

Leave it in the refrigerator for at least 12 hours.

制作 24 7cm 的圆形蛋糕 For 24 7cm round cakes

步骤 3 STEP 3 阿欧塔凝胶 Iota Gel

144g 白砂糖Sugar 40%

1.8g

索萨阿欧塔卡拉胶

0.5% Sosa carrageenan iota

214.2g 草莓果泥Strawberry purée 59.5%

360g 总重量Total weight

草莓果泥温度达到 4°C 时，撒上白砂糖和索萨阿欧塔卡拉胶的混合物。

Combine the sugar and Sosa carrageenan iota, then sprinkle

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

使用均质机搅拌混合，加热至 85°C，期间不停搅拌。

Mix with an immersion blender until homogenous, then heat to

185°F (85°C), stirring all the while.

储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&克莱里草莓

With Charlotte & Cléry Strawberries

可冷冻 FRE EZ A BL E

F R E E Z A B L E 可 冷 冻

34

步骤 3 STEP 4 组装 Assembly

241g 结冷胶碎

Gellan gel

710g 虎斑金砖蛋糕面糊

Tigré cake mix

360g 阿欧塔凝胶冷胶

Iota Gel

制作 24 7cm的圆形蛋糕：制作结冷胶凝胶、虎斑金砖蛋糕和阿欧塔凝胶。

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

and the iota gel.

将结冷胶凝胶切成小丁（约 1cm）。

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

把结冷胶凝胶丁拌入虎斑金砖蛋糕面糊（每份蛋糕约需 10g 凝胶和

30g 面糊），之后使用裱花袋将混合物挤入模具。

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.

烘烤时，模具上铺上一张烘焙纸和一张烤盘。

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

mold while baking.

在 170°C 的温度下烘烤约 25 分钟。

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

蛋糕冷却后，每块虎斑金砖蛋糕内倒入 15g 阿欧塔凝胶。

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

each tigré.

结冷胶碎

GELLAN

PIECES

阿欧塔凝胶

IOTA GEL

+

您是否更喜欢虎斑金砖蛋糕内含有巧克力呢？为什么不添加我

们的结冷胶碎来增加果味和漂亮的色彩，再将覆盆子甘纳许淋

在您的蛋糕上呢？结合巧克力和水果风味，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!

如我们以不同方式操作？

What if we did things differently?

结冷胶碎

GELLAN

PIECES

+

水果甘纳许

FRUIT

GANACHE

由

您来决定！THE

CHO

CI E SI UOY R ！S

35

结冷胶碎：索萨结冷胶的特性，有助于令混入蛋糕的水果块经受住高温烘烤。添加的配料不多，却能更好地

凸显风味、颜色和口感。您也可以实验打造出不同的形状（如方块、圆球、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:

果泥温度达到 4°C 时，撒上白砂糖和索萨结冷胶的混合物（根据您所选择的水果，来决定加水或百香果）。

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).

使用均质机搅拌混合，加热至 90°C，期间不停搅拌。

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

倒入不锈钢框模中，温度保持在 4°C，静置待用。

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

夏洛特&克莱里

草莓

CHARLOTTE

& CLÉRY

STRAWBERRY

马拉波斯草莓

MARA DES BOIS

STRAWBERRY

梅凯覆盆子

MEEKER

RASPBERRY

布莱栋&安多因

黑加仑

BLACKDOWN

AND ANDORINE

BLACKCURRANT

考特风味利度杏果

FLAVOR COT &

LIDO APRICOT

威廉斯绿梨

GREEN

WILLIAMS PEAR

凯撒和阿方索芒果/

百香果

KESAR &

ALPHONSO

MANGO /

PASSIFLORA EDULIS

FLAVICARPA

PASSION FRUIT

野生蓝莓

VACCINIUM

MYRTILLUS

BLUEBERRIES

齐加里柑橘

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

索萨结冷胶

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（直径 7cm）尺寸 Makes 24 (diameter 7cm)

如换用不同的水果？

What if we used a different fruit?

由

您来决定！THE

CHO

CI E SI UOY R ！S

36

夏洛特&克莱里

草莓

CHARLOTTE

& CLÉRY

STRAWBERRY

马拉波斯草莓

MARA DES BOIS

STRAWBERRY

梅凯覆盆子

MEEKER

RASPBERRY

布莱栋&安多因

黑加仑

BLACKDOWN

AND ANDORINE

BLACKCURRANT

考特风味利度杏果

FLAVOR COT &

LIDO APRICOT

威廉斯绿梨

GREEN

WILLIAMS PEAR

凯撒和阿方索芒果/

百香果

KESAR &

ALPHONSO

MANGO /

PASSIFLORA EDULIS

FLAVICARPA

PASSION FRUIT

野生蓝莓

VACCINIUM

MYRTILLUS

BLUEBERRIES

齐加里柑橘

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

阿欧塔卡拉胶

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

阿欧塔凝胶：阿欧塔凝胶是艾达曼制作新鲜甜点的经典配料。索萨阿欧塔卡拉胶是一种取自海藻的凝胶

剂，它有助于我们制作软凝胶，带有新鲜水果风味。我们对其调整后，满足旅行蛋糕的保存需求，提高其中

的白砂糖比例，因此在室温下也能够保存，含量也不会太高影响到水果风味。

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）温度达到 4°C 时，撒上白砂糖和索萨阿欧塔卡拉胶的混合物。

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).

使用均质机搅拌混合，加热至 85°C，期间不停搅拌。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（直径 7cm）尺寸 Makes 24 (diameter 7cm)

37

38

巴斯克蛋糕

Basque cake

颠覆规则！

Break the rules!

描述

Description

巴斯克蛋糕是地方美味甜点，传统做法是在酥脆的蛋

糕内填充卡仕达酱或黑樱桃果酱。但我们没理由不试

试其他的水果！

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!

艾达曼的创新

Adamance’s innovation

我们保留了这款传统蛋糕的特点，特别制作出专用凝

胶，以便您在制作时可以添加其他水果风味。

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:

•浓郁的水果风味

• Intense fruit flavor

•传统蛋糕食谱，可选用配料之多令人惊艳

• A surprisingly diverse range of options

for a traditional cake

储存

Storing

室温下可保存 8-10 天。

8 to 10 days at room temperature.

优化存储方案：

To optimize storage:

•使用密封盒（切忌以保鲜膜包裹蛋糕）

• Use an airtight box (don’t wrap

the cake in plastic)

•存入冰箱 (4-6°C)，减缓老化过程

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

to slow down the aging process

39

40

可冷冻 FRE EZ A BL E

F R E E Z A B L E 可 冷 冻

41

步骤 1 STEP 1 结冷胶凝胶 Gellan Gel for Basque Cakes

125g 白砂糖 Sugar 16%

3.9g 索萨结冷胶 Sosa gellan gum 0.5%

650g 柑橘果泥 Tangerine purée 83.5%

778.9g 总重量Total weight

果泥温度达到 4°C 时，撒上白砂糖和索萨结冷胶的混合物。

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

onto the fruit purée at 40°F (4°C).

使用均质机搅拌混合，加热至 90°C，期间不停搅拌。

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).

步骤 3 STEP 2 巴斯克蛋糕面团 Basque Cake Dough

165g 黄油 Butter 16.4%

280g 白砂糖 Sugar 27.4%

100g 全蛋 Whole eggs 9.6%

40g 蛋黄 Egg yolks 4%

425g 中筋面粉 All-purpose flour 41.8%

7.5g 泡打粉 Baking powder 0.75%

0.5g 食用盐 Salt 0.05%

1018g 总重量 Total weight

将黄油和白砂糖搅拌为奶油状。

Cream the butter and sugar.

搅拌混合全蛋和蛋黄，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、泡打粉和食用盐。

Add the flour, baking powder and salt.

存入冰箱静置，或者直接擀开，之后存入冰箱静置。

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

set aside in the refrigerator.

步骤 3 STEP 3 组装 Assembly

778.9g 结冷胶凝胶

Gellan gel for

Basque cakes

1018g 巴斯克蛋糕面团

Basque cake

dough

as needed 适量蛋黄

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

齐加里柑橘

Ciaculli tangerine

制作 6 12cm 的圆形蛋糕 For 6 12cm round cakes

巴斯克蛋糕夹层

BASQUE

CAKE MIDDLE

制作 6 12cm 的圆形蛋糕：制作凝胶和蛋糕面团。将面团擀至 4mm 厚，之后切为两个 12cm 的圆形，及一个 38 x 2cm 的长

条。将一片面团放入一个 12cm 的慕斯圈中。刷子涂抹润湿面团边缘，以便面团间紧密粘合，之后再将面团条置于边缘。均质

结冷胶直至顺滑，每个巴斯克蛋糕内填入 130g。使用刷子再次微润湿面团边缘，之后用第二块面团盖住，轻轻按压确保密封

严实。在表面刷上蛋黄，之后使用叉子在表面压出迷人的图案，再用刀刺出数道空隙，在 175°C 的温度下烘烤约 40 分钟。

42

小贴士 Tip

我们推荐在食用前 1 小时，将巴斯克蛋糕以 180°C 的温度加热 5 分钟，

口感将和刚烤制出炉一般美味。

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&克莱里

草莓

CHARLOTTE

& CLÉRY

STRAWBERRY

玛拉波斯草莓

MARA DES BOIS

STRAWBERRY

梅凯覆盆子

MEEKER

RASPBERRY

布莱栋&安多因

黑加仑

BLACKDOWN

AND ANDORINE

BLACKCURRANT

考特风味利度杏果

FLAVOR COT &

LIDO APRICOT

威廉斯绿梨

GREEN

WILLIAMS PEAR

凯撒和阿方索芒果/

百香果

KESAR &

ALPHONSO

MANGO /

PASSIFLORA EDULIS

FLAVICARPA

PASSION FRUIT

野生蓝莓

VACCINIUM

MYRTILLUS

BLUEBERRIES

齐加里柑橘

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

索萨结冷胶

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

巴斯克蛋糕中间层：这款凝胶相比果酱甜度低很多，使用索萨结冷胶制作而成。基于所用水果来添加，我

们仅使用少量索萨结冷胶，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饼皮

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:

果泥温度达到 4°C 时，撒上白砂糖和索萨结冷胶的混合物（根据您所选择的水果，来决定加水或百香果）。

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).

使用均质机搅拌混合，加热至 90°C，期间不停搅拌。

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

倒入烤盘中，温度保持在 4°C。

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

制作6 12cm 的圆形蛋糕For 6 12cm round cakes

由

您来决定！THE

CHO

CI E SI UOY R ！S

如换用不同的水果？

What if we used a different fruit?

艾达曼

常识定义中的美味水果

了解更多工艺技术和水果食谱，请关注我们的 Instagram@

adamance_fruits 账号，亦可浏览 adamance.com 官网

For more techniques and fruit recipes,

follow us on instagram @adamance_fruits

and adamance.com

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才是对的食谱。

Because the only “right”

recipe is the one that

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