Бялата чаша торта
Тази основна рецепта за безалкохолни торти от “Наръчника за печене на Марта Стюарт” е идеалната основа за много различни видове десерти, като например празнична торта.
Източник: шоуто на Марта Стюарт, май пролет 2007
добив
Тази основна рецепта за безалкохолни торти от “Наръчника за печене на Марта Стюарт” е идеалната основа за много различни видове десерти, като например празнична торта.
Източник: шоуто на Марта Стюарт, май пролет 2007
добив
Israel
26.04.2023 @ 23:04
This basic recipe for non-alcoholic cakes from “Martha Stewarts Baking Handbook” is the perfect foundation for many different types of desserts, such as holiday cakes. Make a 12-by-18-inch sheet cake. Ingredients: 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for greasing the pan 3 cups cake flour (not self-rising), plus more for dusting the pan 2 tablespoons baking powder 1 teaspoon salt 2 1/4 cups sugar 1/2 teaspoon pure vanilla extract 1 cup milk 8 egg whites. Instructions: 1. Preheat the oven to 350 degrees. Butter and flour a 12-by-18-by-1-inch baking sheet, tapping out any excess flour; set aside. 2. In a medium bowl, sift together the flour, baking powder, and salt; set aside. 3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 2 cups of the sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer the batter to a large bowl; set aside. 4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy. With the mixer running, gradually add the remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold one-third of the egg-white mixture into the batter until combined. Gently fold in the remaining egg-white mixture. 5. Transfer the batter to the prepared baking sheet and smooth the top with a spatula or the back of a spoon. Transfer to the oven and bake until a cake tester inserted into the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool for 10 minutes. Invert the cake onto the rack, then invert again and let cool completely.