Ананас-манго нагоре-надолу торта
Тази вкусна, обърната надолу торта, направена от Джон Барицели, е от “Наръчника за печене на Марта Стюарт”.
Източник: шоуто на Марта Стюарт, май 2009 г.
добив
Тази вкусна, обърната надолу торта, направена от Джон Барицели, е от “Наръчника за печене на Марта Стюарт”.
Източник: шоуто на Марта Стюарт, май 2009 г.
добив
27.04.2023 @ 06:50
This delicious upside-down cake made by John Baricelli is from “Martha Stewarts Baking Handbook”. The recipe calls for 1 1/4 sticks of unsalted butter, room temperature, plus more for the pan, 1 medium ripe pineapple (about 3 1/2 pounds), peeled and sliced crosswise into 1/4-inch-thick rounds, 1 medium ripe mango (about 3/4 pound), peeled, 1/2 cup packed light-brown sugar, 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, 1 cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract, and 1/4 cup sour cream. The instructions are to preheat the oven to 350 degrees, butter an 8-inch cake pan, line with parchment paper, and butter parchment. Cut out a circle from the centers of four of the pineapple slices using a 3-inch biscuit cutter. Cut out centers of each of the four circles using a 1 1/2-inch biscuit cutter and discard; set rings aside. Drain remaining pineapple slices well in a fine sieve set over a bowl. Cut mango lengthwise into 1/4-inch-thick slices. Cut out four circles from mango slices using a 1 1/2-inch biscuit cutter; set aside. Cut enough of remaining mango into small pieces to measure 1/2 cup; add to drained pineapple in sieve. In the bowl of an electric mixer fitted with the paddle attachment, cream 2 tablespoons butter with brown sugar until light and fluffy, 2 to 3 minutes. Using a small offset spatula, evenly spread butter mixture in bottom of prepared pan; set aside. In a medium bowl, sift together flour, salt, baking soda, and baking powder; set aside. Place reserved pineapple rings in each corner of prepared pan. Place reserved mango circle in center of each ring. In the bowl of an electric mixer fitted with the paddle attachment, gradually beat remaining butter with granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with sour cream and beginning and ending with flour. Transfer