Denne rige, kremede kageopskrift, fra kokken David Waltuck, smager lækre unembellished, men du kan også prøve det støvet med konfekture sukker og en bærkompot eller pocheret ferskner og flødeskum.
This rich, creamy cake recipe from chef David Waltuck tastes delicious unembellished, but you can also try it dusted with powdered sugar and a berry compote or poached peaches and whipped cream. Source: Martha Bakes, Episode MBLB1002 Makes 2 standard loaves Yield Ingredients Nonstick cooking spray 3 cups all-purpose flour 1 teaspoon coarse salt 1 1/2 cups (3 sticks) unsalted butter 1 package (8 ounces) Philadelphia brand cream cheese 3 cups sugar 6 large eggs 2 teaspoons vanilla extract Directions 1. Preheat the oven to 325 degrees. Spray 2 standard loaf pans with cooking spray. 2. In a medium bowl, whisk together flour and salt. Set aside. 3. Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add sugar, increase speed to high, and beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add vanilla. Gradually add flour mixture. Beat just until incorporated. 4. Pour batter into prepared pans; using an offset spatula, slightly mound batter in the center of each pan to encourage doming. Bake until cake is golden brown and a cake tester inserted into the cakes comes out clean but with a few moist crumbs still attached, about 45 to 50 minutes. 5. Place pans on a cooling rack and cool for 20 minutes, remove cakes from pans and let cool completely. Serve at room temperature.
27.04.2023 @ 02:21
This rich, creamy cake recipe from chef David Waltuck tastes delicious unembellished, but you can also try it dusted with powdered sugar and a berry compote or poached peaches and whipped cream. Source: Martha Bakes, Episode MBLB1002 Makes 2 standard loaves Yield Ingredients Nonstick cooking spray 3 cups all-purpose flour 1 teaspoon coarse salt 1 1/2 cups (3 sticks) unsalted butter 1 package (8 ounces) Philadelphia brand cream cheese 3 cups sugar 6 large eggs 2 teaspoons vanilla extract Directions 1. Preheat the oven to 325 degrees. Spray 2 standard loaf pans with cooking spray. 2. In a medium bowl, whisk together flour and salt. Set aside. 3. Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add sugar, increase speed to high, and beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add vanilla. Gradually add flour mixture. Beat just until incorporated. 4. Pour batter into prepared pans; using an offset spatula, slightly mound batter in the center of each pan to encourage doming. Bake until cake is golden brown and a cake tester inserted into the cakes comes out clean but with a few moist crumbs still attached, about 45 to 50 minutes. 5. Place pans on a cooling rack and cool for 20 minutes, remove cakes from pans and let cool completely. Serve at room temperature.