Dieses köstliche Rezept stammt von Aubrey Cook, einem Finalisten der “Martha” -Show “Best Bakers in America”. Hinweise auf Mandel- und Zitronenextrakt gleichen den buttrigen Geschmack des Pfannkuchenkuchens aus, und eine süße Ahornglasur bedeckt den Kuchen mit einem marmorierten Muster.
Quelle: Die Martha Stewart Show, November Herbst 2005
This delicious recipe comes from Aubrey Cook, a finalist on the “Martha” show “Best Bakers in America”. Hints of almond and lemon extract balance out the buttery taste of the pancake cake, and a sweet maple glaze covers the cake with a marbled pattern. Source: The Martha Stewart Show, November Fall 2005. Makes one cake. Yield: Ingredients: 1 cup unsalted butter (2 sticks), softened, 3 cups cake flour (not self-rising), plus more for pan, 3 cups granulated sugar, 6 large eggs, room temperature, 1 cup heavy cream, room temperature, 1 teaspoon pure vanilla extract, 1/2 teaspoon lemon extract, 1/4 teaspoon almond extract, 2 tablespoons unsalted butter, 1/4 cup pure maple syrup, 1 cup confectioners sugar. Directions: 1. Butter and flour a 10-cup Bundt pan; set aside. 2. Prepare cake; in bowl of electric mixer fitted with paddle attachment, beat butter and granulated sugar together until light and fluffy, about 10 minutes. Add eggs, one at a time, mixing well after each addition. Add 1/2 of flour and 1/2 of heavy cream, mixing well. Add remaining flour and heavy cream, mixing until incorporated. Stir in vanilla, lemon, and almond extracts. 3. Pour batter into prepared pan. Transfer to unheated oven; bake at 300 degrees for 1 hour 45 minutes. Cool on rack for 15 minutes. Remove from pan, place cake on rack, and cool completely. 4. Prepare glaze; in small saucepan, melt butter and syrup together over medium heat. Stir in confectioners sugar until smooth and immediately pour over cooled cake.
27.04.2023 @ 01:32
This delicious recipe comes from Aubrey Cook, a finalist on the “Martha” show “Best Bakers in America”. Hints of almond and lemon extract balance out the buttery taste of the pancake cake, and a sweet maple glaze covers the cake with a marbled pattern. Source: The Martha Stewart Show, November Fall 2005. Makes one cake. Yield: Ingredients: 1 cup unsalted butter (2 sticks), softened, 3 cups cake flour (not self-rising), plus more for pan, 3 cups granulated sugar, 6 large eggs, room temperature, 1 cup heavy cream, room temperature, 1 teaspoon pure vanilla extract, 1/2 teaspoon lemon extract, 1/4 teaspoon almond extract, 2 tablespoons unsalted butter, 1/4 cup pure maple syrup, 1 cup confectioners sugar. Directions: 1. Butter and flour a 10-cup Bundt pan; set aside. 2. Prepare cake; in bowl of electric mixer fitted with paddle attachment, beat butter and granulated sugar together until light and fluffy, about 10 minutes. Add eggs, one at a time, mixing well after each addition. Add 1/2 of flour and 1/2 of heavy cream, mixing well. Add remaining flour and heavy cream, mixing until incorporated. Stir in vanilla, lemon, and almond extracts. 3. Pour batter into prepared pan. Transfer to unheated oven; bake at 300 degrees for 1 hour 45 minutes. Cool on rack for 15 minutes. Remove from pan, place cake on rack, and cool completely. 4. Prepare glaze; in small saucepan, melt butter and syrup together over medium heat. Stir in confectioners sugar until smooth and immediately pour over cooled cake.