【柠香乳酪杏仁粉蛋糕】
by 毛毛妈
如果你用代糖来做这个蛋糕，那这是一款可以适合有糖尿病的人吃的甜品。
1：牛油(butter)1/2杯（120克），原味乳酪（Kraft PHILADELPHIA cream cheese）1又1/3杯（300克），糖1/3杯（80克），香草香精1茶匙；
2：2个柠檬的柠檬皮碎，香草香精1茶匙；
3：特大鸡蛋蛋白4个，白醋1/2茶匙或塔塔粉 1/2茶匙，糖1/3杯（80克）；
4：杏仁粉2杯（240克）；
5：特大鸡蛋蛋黄4个；
6：杏仁片1/4杯（50克）；
7：糖粉2大匙。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、将1料放入一中号盆里（图1）。将柠檬上的黄皮用擦丝器擦到同一盆里（图2）待用。用两个干净无水的盆分别盛蛋白和蛋黄。3料的蛋白加白醋用搅拌器高速打发（图3），接着分次加入3料里糖继续高速打几分钟分钟至硬挺（图4）。
2、用打蛋器将1和2料里高速打5分钟至均匀，分别放入4个蛋黄 (图5)，打匀，放入杏仁粉（图6）再打匀（图7）。
3、将先前打发的蛋白1/3放入乳酪蛋黄糊里（图8），用橡皮刀拌匀。然后将乳酪蛋黄糊倒入剩余打发蛋白里（图9），用橡皮刀从上往下轻轻翻拌（图10）至均匀。拌法参见戚风蛋糕视频。
4、将蛋糕糊倒入事先喷了防粘油（Pam）的24×24厘米的玻璃烤盘里（图11）。用朔料刀抹平上面，将6料的杏仁片撒在上面（图12）。
5、将烤盘放入已预热至330F/165C的烤箱内，烤45-50分钟左右至表面金黄拿出。
6、蛋糕冷凉后，上面撒上7料的糖粉，即可切块食用。
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