Marthan Meyer Lemon vuosipäivä kakku
Kirkas ja sitruunahappo, tämä kakku toimii Marthan Meyer Lemon Anniversary Cake Assemblyin perustaksi.
Lähde: Martha Stewart Living, tammikuu 2006
tuotto
ainekset
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Cookin huomautukset
Tarvitset kolmekymmentäkuusi kupillista (kerro seuraavista taikina-ainesosista 4 1/2) taikina täyttää koko kakku.
Paahtomäärä ja leivonta-aika 2 tuuman syvälle neliöille: Jokainen 6-tuumainen: 3 kupillinen taikinaa, 35 minuuttia leivonta-aikaa; kukin 8 tuuman: 5 kupillista taikinaa, 45 minuuttia; kukin 10 tuuman: 10 kupillista taikinaa, 70 minuuttia.
Saul
27.04.2023 @ 05:10
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Bright and lemony, this cake serves as the foundation for Marthas Meyer Lemon Anniversary Cake Assembly. Source: Martha Stewart Living, January 2006. Makes 8 cups of batter. Yield: Ingredients: 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans. 3 cups cake flour (not self-rising), plus more for pans. 2 1/4 teaspoons baking powder. Salt. 2 1/4 cups sugar. 4 large egg yolks. 2 teaspoons Meyer lemon zest. 3/4 cup whole milk. Instructions: 1. Preheat oven to 350 degrees. Butter cake pans. Line bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside. Sift together flour, baking powder, and 1/2 teaspoon salt into a medium bowl; set aside. 2. Put butter and 2 cups sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 5 minutes. Add egg yolks, one at a time, mixing well after each addition. Reduce speed to low. Add flour mixture in three batches, alternating with the milk. Transfer batter to a large bowl. 3. Put egg whites into the clean bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until foamy. Add a pinch of salt; beat until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff peaks form. 4. Fold one-third of the egg-white mixture into the batter with a rubber spatula. Gently fold in remaining egg-white mixture until just combined; do not overmix. 5. Divide batter among prepared pans. Bake until cake is golden and a cake tester inserted into the center comes out clean. Transfer to wire racks; let cool slightly, about 20 minutes. Invert cakes onto racks. Remove parchment; reinvert. Let cool completely. Cakes can be refrigerated, wrapped in plastic, for up to 1 day. Cooks Notes: You will need thirty-six cups (multiply the following batter ingredients by 4 1/2) of batter to fill the entire cake. Baking amounts and times for 2-inch-deep square pans: