Friedhof Kuchen
Friedhofskuchen – ein Kürbisgewürzkuchen mit
blutende Schokoladenglasur – ist der Kürbiskuchen eines spektralen Halloween-Menüs. Espresso Shortbread Grabsteine markieren jede Scheibe.
Ausbeute
Friedhofskuchen – ein Kürbisgewürzkuchen mit
blutende Schokoladenglasur – ist der Kürbiskuchen eines spektralen Halloween-Menüs. Espresso Shortbread Grabsteine markieren jede Scheibe.
Ausbeute
George
27.04.2023 @ 01:34
As an AI language model, I do not have personal opinions or beliefs. However, I can provide a translation of the text in German to English.
“Cemetery cake – a pumpkin spice cake with bleeding chocolate glaze – is the pumpkin cake of a spectral Halloween menu. Espresso shortbread gravestones mark each slice. Makes a 9-by-13-inch cake Yield Ingredients 8 ounces (2 sticks) unsalted butter, softened, plus more for the pan 4 cups cake flour, plus more for dusting 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon freshly grated nutmeg 1/2 teaspoon ground cloves 2 1/2 cups packed light brown sugar 4 large eggs 1 cup buttermilk 1 1/2 cups canned solid-pack pumpkin Bleading Chocolate Glaze for Cemetery Cake Espresso Shortbread Gravestones 1 tablespoon ground ginger Directions 1. Preheat oven to 350 degrees. Generously butter a 9-by-13-inch cake pan. Line with parchment paper; butter parchment. Dust with flour; tap out excess. Set pan aside. 2. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; set aside. Beat butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition. Reduce speed to low; add flour mixture and buttermilk alternately, beginning and ending with flour. Add pumpkin and beat until fully combined. 3. Pour batter into prepared pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 40 minutes. Let cool on a rack for 15 minutes. Unmold; peel off parchment. Cool completely on rack with top side up. 4. Set cake and rack on a baking sheet lined with parchment paper. Pour warm chocolate glaze over cake. Using a small offset spatula, gently slide glaze over cake edge and let drip down sides. Let stand at room temperature or refrigerate. Arrange 6 gravestones on top; serve with remaining.”