Denne smukt strukturerede kage er blød, smuldrende og knaprig alt på én gang. Semolina mel giver lys og ømt interiør en smule hjertelighed, og mandelpasta i batteren holder kagen fugtig.
Kilde: Martha Stewart Living, maj 2005
portioner
Udbytte
ingredienser
Kørselsvejledning
Cooks Notes
Brug en lang serrated kniv i en mild savning til at skære gennem topping og skære kagen. Hvis du foretrækker at erstatte gul majsemel kagen vil stadig være lækker, men crumblier.
This beautifully structured cake is soft, crumbly, and crispy all at once. Semolina flour gives the light and tender interior a bit of heartiness, and almond paste in the batter keeps the cake moist. The recipe is from Martha Stewart Living, May 2005. It makes a 9-inch cake and serves 10.
Ingredients: – 1 stick (8 tbsp) unsalted butter, softened, plus more for pan – 1 cup all-purpose flour – 1 1/4 tsp baking powder – 3/4 tsp plus a pinch of salt – 1/2 cup fine semolina flour – 4 large eggs, separated, plus 1 large egg white – 3/4 cup sliced almonds, with skins – 3 tbsp packed light brown sugar – 1 1/4 cups granulated sugar – 1/3 cup almond paste – 1/2 tsp pure vanilla extract – 2/3 cup whole milk
Directions: 1. Preheat oven to 350 degrees. Butter a 9-inch springform pan; set aside. 2. Sift all-purpose flour, baking powder, and 3/4 tsp salt together in a medium bowl; stir in semolina flour. Set aside. 3. Beat 1 of the egg whites vigorously in a small bowl until foamy. Transfer 2 tsp egg white to a medium bowl; discard the rest. Stir almonds, brown sugar, and a pinch of salt into egg white. Set almond mixture aside. 4. Put butter, 1 cup granulated sugar, and almond paste in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, 3 to 4 minutes. Add egg yolks and vanilla; beat until well combined, about 2 minutes. 5. Reduce speed to low. Mix in reserved flour mixture in 3 batches, alternating with 2 batches of milk. Continue to mix until no traces of flour or milk remain, about 2 minutes. Transfer cake batter to a large bowl. 6. Attach the electric mixer with whisk attachment. Put remaining 4 egg whites in a clean mixing bowl; beat on medium-high speed until foamy. Gradually beat in remaining 1/4 cup granulated sugar; beat until soft peaks form. 7. Using a rubber spatula, fold half of
27.04.2023 @ 09:50
This beautifully structured cake is soft, crumbly, and crispy all at once. Semolina flour gives the light and tender interior a bit of heartiness, and almond paste in the batter keeps the cake moist. The recipe is from Martha Stewart Living, May 2005. It makes a 9-inch cake and serves 10.
Ingredients:
– 1 stick (8 tbsp) unsalted butter, softened, plus more for pan
– 1 cup all-purpose flour
– 1 1/4 tsp baking powder
– 3/4 tsp plus a pinch of salt
– 1/2 cup fine semolina flour
– 4 large eggs, separated, plus 1 large egg white
– 3/4 cup sliced almonds, with skins
– 3 tbsp packed light brown sugar
– 1 1/4 cups granulated sugar
– 1/3 cup almond paste
– 1/2 tsp pure vanilla extract
– 2/3 cup whole milk
Directions:
1. Preheat oven to 350 degrees. Butter a 9-inch springform pan; set aside.
2. Sift all-purpose flour, baking powder, and 3/4 tsp salt together in a medium bowl; stir in semolina flour. Set aside.
3. Beat 1 of the egg whites vigorously in a small bowl until foamy. Transfer 2 tsp egg white to a medium bowl; discard the rest. Stir almonds, brown sugar, and a pinch of salt into egg white. Set almond mixture aside.
4. Put butter, 1 cup granulated sugar, and almond paste in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, 3 to 4 minutes. Add egg yolks and vanilla; beat until well combined, about 2 minutes.
5. Reduce speed to low. Mix in reserved flour mixture in 3 batches, alternating with 2 batches of milk. Continue to mix until no traces of flour or milk remain, about 2 minutes. Transfer cake batter to a large bowl.
6. Attach the electric mixer with whisk attachment. Put remaining 4 egg whites in a clean mixing bowl; beat on medium-high speed until foamy. Gradually beat in remaining 1/4 cup granulated sugar; beat until soft peaks form.
7. Using a rubber spatula, fold half of