Кафява торта от ягоди-ревен
Тестото за тази торта е много подобно на бисквита; охладеното масло се нарязва, а не крема, за да се получи трохичка. Тази рецепта е разработена от Емили Донахю за Roseys Coffee and Tea в Хановер, Ню Хемпшир.
Източник: Марта Стюарт Ливинг, август 2002 г.
Дози
27.04.2023 @ 00:40
This recipe for a cake is very similar to a biscuit; chilled butter is cut, not creamed, to create a crumbly texture. This recipe was developed by Emily Donahue for Roseys Coffee and Tea in Hanover, New Hampshire. Source: Martha Stewart Living, August 2002. 15 servings. Ingredients: 1 1/4 cups chilled unsalted butter, plus more softened for pan 1/4 cup fresh lemon juice (about 2 lemons) 1/3 cup cornstarch 2 3/4 cups sugar 1 pound strawberries, hulled and sliced 1 1/2 pounds rhubarb, trimmed and cut into 1-inch pieces 3 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda Pinch of salt 2 large eggs 1 1/2 cups buttermilk 1 teaspoon pure vanilla extract. Instructions: 1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan and set aside. Make fruit compote: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring occasionally, over medium heat until rhubarb is tender and mixture is thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool. 2. Make crumb topping: Combine 3/4 cup sugar and 3/4 cup flour in a medium bowl. Melt 1/4 cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; with your hands, mix until crumbly. Set aside. 3. Make cake: Whisk together remaining 3 cups flour and 1 cup sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry cutter or two forks, cut butter into flour until mixture resembles coarse meal. In a separate bowl, whisk together eggs, buttermilk, and vanilla. Pour egg mixture into flour mixture; stir to combine. 4. Spread half of cake batter evenly in prepared pan. Top with half of fruit compote. Carefully spoon remaining batter over fruit, and top with remaining fruit compote. Sprinkle with crumb topping. 5. Bake until cake is golden brown and springs back when touched in center, about 1 hour. Transfer pan to a wire rack