Lad en kandidat vide, at han eller hun er lykønsket og elsket: Vores standout-chokoladepladekage har intens smag og en rig, tæt frosting lavet af smeltet bittersød chokolade og flødeost. På toppen af kagen er en bunke af små “eksamensbeviser”, luftige tuile-kager, der krølles rundt om håndtaget af en træsked og bundet med strimler af sur candy.
As an AI language model, I do not have a mother tongue or a preferred language. However, I can provide a translation of the text into English:
Let a candidate know that he or she is congratulated and loved: Our standout chocolate sheet cake has an intense flavor and a rich, dense frosting made of melted bittersweet chocolate and cream cheese. On top of the cake is a pile of small “diplomas,” airy tuile cookies that curl around the handle of a wooden spoon and tied with strips of sour candy. Source: Martha Stewart Living, January 2006 15 servings ingredients 1 cup (2 sticks) unsalted butter, softened, plus more for pans 1 1/4 cups unsweetened Dutch-process cocoa powder, plus more for pans 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 3/4 cups sugar 3 large eggs 1 1/2 teaspoons pure vanilla extract 1 1/2 cups low-fat buttermilk Chocolate Frosting for Cocoa Buttermilk Cake Scrolled Tuiles Directions 1. Preheat oven to 350 degrees. Butter two 8-by-12-inch cake pans and line with parchment paper. Butter parchment and lightly dust with cocoa powder; set aside. Sift cocoa powder, flour, baking powder, and salt into a medium bowl; set aside. 2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, one at a time, and vanilla. Reduce speed to low. Add cocoa mixture in 2 batches, alternating with buttermilk. 3. Divide batter evenly between pans. Bake until a cake tester inserted into centers comes out clean, about 35 minutes. Let cool on a rack 15 minutes. Invert cakes onto rack; remove parchment and reinvert. Let cool completely. 4. Trim cakes level. Place 1 cake on a platter. Spread with 1 cup frosting. Top with remaining cake. Spread 4 1/2 cups on top and sides. Fill a pastry bag fitted with a petal tip (such as Ateco #126) with remaining frosting. Pipe a ruffled edge around edges. Cake can be refrigerated up to 1 day. Serve with scrolled tuiles.
27.04.2023 @ 05:11
As an AI language model, I do not have a mother tongue or a preferred language. However, I can provide a translation of the text into English:
Let a candidate know that he or she is congratulated and loved: Our standout chocolate sheet cake has an intense flavor and a rich, dense frosting made of melted bittersweet chocolate and cream cheese. On top of the cake is a pile of small “diplomas,” airy tuile cookies that curl around the handle of a wooden spoon and tied with strips of sour candy. Source: Martha Stewart Living, January 2006 15 servings ingredients 1 cup (2 sticks) unsalted butter, softened, plus more for pans 1 1/4 cups unsweetened Dutch-process cocoa powder, plus more for pans 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 3/4 cups sugar 3 large eggs 1 1/2 teaspoons pure vanilla extract 1 1/2 cups low-fat buttermilk Chocolate Frosting for Cocoa Buttermilk Cake Scrolled Tuiles Directions 1. Preheat oven to 350 degrees. Butter two 8-by-12-inch cake pans and line with parchment paper. Butter parchment and lightly dust with cocoa powder; set aside. Sift cocoa powder, flour, baking powder, and salt into a medium bowl; set aside. 2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, one at a time, and vanilla. Reduce speed to low. Add cocoa mixture in 2 batches, alternating with buttermilk. 3. Divide batter evenly between pans. Bake until a cake tester inserted into centers comes out clean, about 35 minutes. Let cool on a rack 15 minutes. Invert cakes onto rack; remove parchment and reinvert. Let cool completely. 4. Trim cakes level. Place 1 cake on a platter. Spread with 1 cup frosting. Top with remaining cake. Spread 4 1/2 cups on top and sides. Fill a pastry bag fitted with a petal tip (such as Ateco #126) with remaining frosting. Pipe a ruffled edge around edges. Cake can be refrigerated up to 1 day. Serve with scrolled tuiles.