Pfefferminz-Weihnachtslied
Dieses festliche Weihnachtslogbuch wird aus einem roten Samtkuchen gemacht, der mit flaumigem Pfefferminzglasur gefüllt wird.
Quelle: Martha Stewart Kids, Winter 2005
Ausbeute
Dieses festliche Weihnachtslogbuch wird aus einem roten Samtkuchen gemacht, der mit flaumigem Pfefferminzglasur gefüllt wird.
Quelle: Martha Stewart Kids, Winter 2005
Ausbeute
Leland
27.04.2023 @ 03:33
As an AI language model, I do not have a personal opinion or preference. However, I can provide a translation of the text in German to English:
“This festive Christmas logbook is made from a red velvet cake that is filled with fluffy peppermint frosting. Source: Martha Stewart Kids, Winter 2005. For 8 to 10 people. Yield. Ingredients. Unsalted butter, for the pan. 1/4 cup all-purpose flour, plus more for dusting. Confectioners sugar, for dusting. 6 large eggs, separated. 3/4 cup granulated sugar. 1 tablespoon red food coloring. 1/4 cup unsweetened cocoa powder (not Dutch process). Peppermint frosting. Crushed peppermint candies, for sprinkling (about 25 small rounds). Directions. 1. Preheat oven to 400 degrees. Line a 12 x 17-inch jelly-roll pan with parchment paper and butter and lightly flour parchment; set aside. Place a kitchen towel on a wire rack and dust with confectioners sugar; set aside. 2. Place egg yolks in the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until pale, 4 to 5 minutes. Transfer to a medium bowl; set aside. 3. Place egg whites in the clean bowl of the electric mixer fitted with the clean whisk attachment; beat on medium speed until soft peaks form, about 2 minutes. Increase speed to medium-high. Gradually add granulated sugar; beat until stiff peaks form. Gently fold in food coloring. Transfer egg-white mixture to a large bowl. 4. Fold beaten egg yolks into egg-white mixture. Sift cocoa powder and flour over top and fold in gently. Pour into prepared pan and smooth with an offset spatula. 5. Bake until cake springs back when touched, 10 to 11 minutes. Run an offset spatula or sharp knife around sides of pan; invert onto prepared towel. Remove parchment. Dust with confectioners sugar. 6. Starting at the short end closest to you, roll up cake in towel. Cool completely, seam side down, on rack. 7. Unroll cake. Using an offset spatula, spread with 2 cups peppermint frosting, leaving a 1/4-inch border on all sides. Starting at the short end closest to you, roll up cake again (this