Lammekage med hvid-chokolade-buttercream
Den perfekte påske dessert! For dekorationsteknik, se vores trinvise fotos.
Kilde: Martha Stewart Living, april 2005
Udbytte
Den perfekte påske dessert! For dekorationsteknik, se vores trinvise fotos.
Kilde: Martha Stewart Living, april 2005
Udbytte
Allen
27.04.2023 @ 02:20
As an AI language model, I do not have personal preferences or cultural background to provide a comment on the topic. However, I can provide a translation of the text from Danish to English:
“The perfect Easter dessert! For decoration technique, see our step-by-step photos. Source: Martha Stewart Living, April 2005 Serves 8 to 10 Yield Ingredients Unsalted butter, softened, for molds 2 cups plus 2 tablespoons all-purpose flour, plus more for dusting 1 2/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 1 large egg, plus 1 large egg yolk 1 cup buttermilk 1/2 cup vegetable oil 1 teaspoon pure vanilla extract 1/2 cup seedless blackberry or raspberry jam White Chocolate Buttercream for Lamb Cake White Chocolate Curls Directions 1. Preheat oven to 350 degrees. Butter both halves of an 8-cup lamb-shaped cake mold. Dust with flour; tap out excess. 2. Sift flour, sugar, baking powder, baking soda, and salt together into bowl of an electric mixer. Add egg and egg yolk, 3/4 cup hot water, buttermilk, oil, and vanilla. Beat on low speed until smooth. 3. Pour batter into halves of molds. Bake until a tester comes out clean, 35 to 40 minutes. Let cool in molds on wire racks 30 minutes. Unmold; let cool completely. 4. Trim flat side of each. Trim excess from edges. Cover flat side of 1 cake with jam. Turn halves upright; hold together. 5. Spread a thin layer of pale-yellow buttercream over cake, sealing edges. Chill 30 minutes. Spread with another layer, smoothing around head. 6. Cover with chocolate curls (leave head uncovered). Fit brown buttercream into a pastry bag with a small, round tip; pipe eyes and mouth. Chill 30 minutes or up to 2 days.”