Торт с начинкой из клубники и красной смородины и сливочным кремом из бузины
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- Cake Layers: 6 large eggs, room temp
- ⅔ cup granulated sugar
- ½ tsp vanilla
- 1 cup all-purpose flour
- ½ tsp baking powder
- What you'll need: Two 9" cake pans, parchment paper, and flour sifter
- для пропитки коржей: 6 tbsp elderflower cordial (5 ст л сиропа и 1стл водки)
- для крема 3 ст.л. сиропа 1 ч.л. водки
- 1 jar of good quality strawberry и красная смородина jam (или любой кисло-сладкий джем)
- 250ml взбитых сливок
- сгущенка ~3ст.л. ( или по вкусу)
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How to Make Cake Layers: Preheat Oven to 350˚F and line bottoms of cake pans with parchment paper (do not grease the sides).
Beat 6 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add ⅔ cup sugar and continue beating on high speed 8 min until thick and fluffy. Gently fold in ½ tsp vanilla.
Whisk together flour and baking powder. Sift flour in thirds into the batter, folding gently with a spatula between each addition. Fold just until no streaks of flour remain, scraping the bottom of the bowl to ensure you don't have pockets of flour hiding at the bottom; do not over-mix or you may deflate the batter.
Divide batter equally between two prepared cake pans and bake at 350˚F fr 23-28 minutes (my oven took 25 min), or until top is golden brown and springs back when poked slightly. Remove from pan by sliding a knife around the edges. Let cool to room temp then peel back the parchment paper. Slice Cake Layers equally in half.---
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prepare the filling by whipping the double cream, сгущенку and elderflower cordial together.
корж смазать вареньем,сверху крем, накрыть вторым коржом, сверху в середину крем, укрсить ягодами. Можно присыпать сахарн пудрой
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