Stars-and-Moon Cake

Enhver lille vil være på Cloud Nine, når de dykker ind i en haug med chokoladeplader blødgjort mellem sød flødeskum.

Kilde: Martha Stewart Kids, forår 2006

portioner

ingredienser

2 1/2 kopper all-purpose mel, plus mere til pergament
3/4 kop usødet hollandsk proces kakaopulver
1/2 tsk salt
1 tsk bagepulver
1 tsk bagepulver
1 kop (2 sticks) usaltet smør, blødgjort
1 1/3 kopper pakket lysebrunt sukker
2/3 kop granulat
2 store æg
2 teskefulde vanille ekstrakt
3 kopper tung fløde
1/4 kop konditorer ‘sukker
Alsidige Royal Icing

Kørselsvejledning

1.

Sigt mel, kakao, salt, bagepulver og bagepulver i en skål. Bland smør og brune og granulerede sukkerarter på medium hastighed til blege og fluffy. Bland i æg og vanille. Reducer hastigheden til lav. Tilsæt melblanding; bland til bare kombineret.
2.

Fordel dejen i kvartaler; form til firkanter. Sæt hver i plastik; afkøles indtil fast i ca. 30 minutter. Arbejde med 1 firkant ad gangen, ryd dejen mellem stykker af letmalet pergament til 12-tommers firkant, ca. 1/8 tommer tyk. Overførsel på pergament til bageplade; Frys indtil fast i ca. 20 minutter.
3.

Forvarm ovnen til 350 grader. Skær dejen i runder med 2 1/4-tommers skære og i månen og stjernerne med formede skær. (Du skal bruge 75 runder til kagen, brug resterende dej som ønsket.) Hvis dejen bliver for blød, frys den i et par minutter. Rumskager 1 1/2 inches fra hinanden på bagningsliner foret med pergament. Frys indtil fast, ca. 15 minutter.
4.

Bages indtil centrene er klare til berøring, 10 til 12 minutter. Overfør til wire racks for at køle af. Kan opbevares i lufttætte beholdere ved stuetemperatur op til 1 uge.
5.

I en skål, slå fløde og konditorer ‘sukker indtil bløde toppe form.
6.

Læg 15 kager i en 8-tommers cirkel, overlappende kanter lidt for at fylde cirklen. Spredes med ca. 11/4 kopper flødeskum. Gentag, hvilket gør 5 lag. Køles mindst 6 timer eller op til 1 dag.
7.

Tint royal glasur som ønsket. Til frostmåne og stjernekager, rørisning rundt om kanterne; rør zigzags at udfylde, og spredes med lille offset spatel. Lad stå indtil 1 til 2 timer. Server kage, garneret med månen og stjernekager.

One Comment

Reed
27.04.2023 @ 04:47

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:

“Everyone will be on Cloud Nine when they dive into a pile of chocolate plates softened between sweet whipped cream. Source: Martha Stewart Kids, Spring 2006 10 servings Ingredients 2 1/2 cups all-purpose flour, plus more for parchment 3/4 cup unsweetened Dutch process cocoa powder 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, softened 1 1/3 cups packed light brown sugar 2/3 cup granulated 2 large eggs 2 teaspoons vanilla extract 3 cups heavy cream 1/4 cup confectioners sugar Versatile Royal Icing Directions 1. Sift flour, cocoa, salt, baking powder, and baking soda into a bowl. Mix butter and brown and granulated sugars on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. 2. Divide dough into quarters; shape into squares. Put each in plastic; cool until firm for about 30 minutes. Working with 1 square at a time, roll out dough between pieces of lightly floured parchment to 12-inch square, about 1/8 inch thick. Transfer to parchment-lined baking sheet; freeze until firm for about 20 minutes. 3. Preheat oven to 350 degrees. Cut dough into rounds with 2 1/4-inch cutter and into moons and stars with shaped cutters. (Youll need 75 rounds for the cake, use remaining dough as desired.) If dough becomes too soft, freeze for a few minutes. Space cookies 1 1/2 inches apart on baking liners lined with parchment. Freeze until firm, about 15 minutes. 4. Bake until centers are set to the touch, 10 to 12 minutes. Transfer to wire racks to cool. Can be stored in airtight containers at room temperature for up to 1 week. 5. In a bowl, beat cream and confectioners sugar until soft peaks form. 6. Arrange 15 cookies in an 8-inch circle, overlapping edges slightly to fill circle. Spread with about 11/4 cups whipped cream. Repeat, making 5 layers. Chill at least