Mustikka Upside-Down Cake
Pehmeän kakun tapauksessa on tärkeää käyttää maitoa, joka on huoneenlämmössä – se pitää voin juoksemasta.
Lähde: Martha Stewart Living, kesäkuu 1999
Tarjoilut
Pehmeän kakun tapauksessa on tärkeää käyttää maitoa, joka on huoneenlämmössä – se pitää voin juoksemasta.
Lähde: Martha Stewart Living, kesäkuu 1999
Tarjoilut
27.04.2023 @ 02:02
As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text into English:
“In the case of a soft cake, it is important to use milk that is at room temperature – it keeps the butter from melting. Source: Martha Stewart Living, June 1999. 4 Servings. Ingredients: 4 tbsp melted butter, plus more for souffle dish. 1/3 cup plus 3 tbsp light brown sugar. 1 1/2 cups blueberries, picked and cleaned. 3/4 cup cake flour (not self-rising). 1 tsp baking powder. 1/4 tsp salt. 1 large egg. 1/4 cup milk, at room temperature. Instructions: 1. Preheat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch diameter cooking pot. Pour 2 tbsp melted butter. Sprinkle 3 tbsp brown sugar over the butter. Scatter 1 cup blueberries over the sugar. Set aside. 2. In a medium bowl, add flour, baking powder, and salt. In another medium bowl, slice together remaining 2 tbsp butter, remaining 1/3 cup brown sugar, and egg. Beat in milk to egg mixture. Add flour mixture; spread until dough is smooth. 3. Pour half of the dough into the cooking pot. Sprinkle remaining 1/2 cup blueberries over the dough. Spread remaining dough over the blueberries. Bake until cake tester inserted in center of cake comes out clean, about 45 minutes. Immediately uncover cake by turning it onto serving dish. Serve warm with whipped cream if desired.”