Jokainen näistä hurmaavista teekakkuista leivotaan koko kirsun sisäpuolella – varsi, kuoppa ja kaikki. Muista varoittaa vieraita kaivoista tai poistaa varret ja kaura ennen leivontaan.
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Each of these charming tea cakes is baked inside a whole cherry – stem, pit, and all. Remember to warn guests about the pits or remove the stems and pits before baking. Source: Martha Stewart Living, July 2007. Makes 30. Ingredients: 1 1/4 sticks (10 tablespoons) unsalted butter, plus more for muffin tins. 1 cup all-purpose flour, plus more for tins. 1 1/4 cups finely ground unblanched almonds. 1 cup sugar. 1 teaspoon coarse salt. 5 large egg whites. 4 teaspoons kirsch (cherry brandy). 30 sweet (Bing) cherries. Instructions: 1. Preheat oven to 400 degrees. Brush 2 mini-muffin tins with butter and dust with flour. 2. Melt butter in a medium skillet over medium heat. When it begins to foam, reduce heat to medium-low. Cook, swirling skillet occasionally, until butter is lightly browned. Skim foam from top and remove skillet from heat. 3. Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites and whisk until smooth. Stir in kirsch. Pour in butter, leaving behind dark sediment in skillet, and whisk to combine. Let stand for 20 minutes. 4. Pour 1 tablespoon batter into each muffin cup, filling about halfway. Press a cherry into each, stem end up. Spoon soft batter over cherries. Bake until a toothpick inserted into center of cakes comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool for 10 minutes. Run a knife around edges to loosen and remove cakes. Cakes can be stored in an airtight container at room temperature overnight.
William
27.04.2023 @ 10:25
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Each of these charming tea cakes is baked inside a whole cherry – stem, pit, and all. Remember to warn guests about the pits or remove the stems and pits before baking. Source: Martha Stewart Living, July 2007. Makes 30. Ingredients: 1 1/4 sticks (10 tablespoons) unsalted butter, plus more for muffin tins. 1 cup all-purpose flour, plus more for tins. 1 1/4 cups finely ground unblanched almonds. 1 cup sugar. 1 teaspoon coarse salt. 5 large egg whites. 4 teaspoons kirsch (cherry brandy). 30 sweet (Bing) cherries. Instructions: 1. Preheat oven to 400 degrees. Brush 2 mini-muffin tins with butter and dust with flour. 2. Melt butter in a medium skillet over medium heat. When it begins to foam, reduce heat to medium-low. Cook, swirling skillet occasionally, until butter is lightly browned. Skim foam from top and remove skillet from heat. 3. Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites and whisk until smooth. Stir in kirsch. Pour in butter, leaving behind dark sediment in skillet, and whisk to combine. Let stand for 20 minutes. 4. Pour 1 tablespoon batter into each muffin cup, filling about halfway. Press a cherry into each, stem end up. Spoon soft batter over cherries. Bake until a toothpick inserted into center of cakes comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool for 10 minutes. Run a knife around edges to loosen and remove cakes. Cakes can be stored in an airtight container at room temperature overnight.