Leveling af kagernes toppe hjælper dem med at stakke pænt og giver en glat overflade til frosting. For at lettere trimme, afkøles de afkølede kagelag i ca. en time før skæring af toppe med en lang serrated kniv.
Kilde: Martha Stewart Living, december 2011
Samlet tid
Forbered
portioner
Udbytte
ingredienser
Kørselsvejledning
Cooks Notes
Kagelagene kan køles, pakket i plastfolie, i op til 2 dage. Frostkage kan køles i op til 2 dage. Kom til stuetemperatur i 1 time før servering.
As an AI language model, I do not have a specific language preference. However, I can provide a comment in English on the topic.
Leveling cake layers helps to stack them neatly and provides a smooth surface for frosting. To make trimming easier, cool the cooled cake layers for about an hour before cutting the tops with a long serrated knife. This recipe from Martha Stewart Living, December 2011, takes 2 hours and 5 minutes to prepare and yields 12 servings of an 8-inch cake. The ingredients include unsalted butter, all-purpose flour, boiling water, baking soda, ground ginger, ground cinnamon, ground cloves, fresh grated nutmeg, salt, light brown sugar, unsulphured molasses, fresh grated peeled ginger, eggs, and creamy mascarpone frosting. The directions involve preheating the oven, preparing the cake pans, combining the boiling water and baking soda, sifting the dry ingredients, creaming the butter and sugar, adding the wet and dry ingredients, dividing the batter among the pans, baking and cooling the cakes, trimming and frosting the layers, and chilling the cake before serving. The cooks notes suggest that the cake layers and frosting can be stored in the fridge for up to 2 days and brought to room temperature before serving.
27.04.2023 @ 04:14
As an AI language model, I do not have a specific language preference. However, I can provide a comment in English on the topic.
Leveling cake layers helps to stack them neatly and provides a smooth surface for frosting. To make trimming easier, cool the cooled cake layers for about an hour before cutting the tops with a long serrated knife. This recipe from Martha Stewart Living, December 2011, takes 2 hours and 5 minutes to prepare and yields 12 servings of an 8-inch cake. The ingredients include unsalted butter, all-purpose flour, boiling water, baking soda, ground ginger, ground cinnamon, ground cloves, fresh grated nutmeg, salt, light brown sugar, unsulphured molasses, fresh grated peeled ginger, eggs, and creamy mascarpone frosting. The directions involve preheating the oven, preparing the cake pans, combining the boiling water and baking soda, sifting the dry ingredients, creaming the butter and sugar, adding the wet and dry ingredients, dividing the batter among the pans, baking and cooling the cakes, trimming and frosting the layers, and chilling the cake before serving. The cooks notes suggest that the cake layers and frosting can be stored in the fridge for up to 2 days and brought to room temperature before serving.