Кейк от Кейт Бънд
Тази торта може да бъде печена предишния ден, покрита свободно с фолио и съхранявана при стайна температура. Направете тортата на бита точно преди да сервирате.
Източник: Марта Стюарт Ливинг, февруари 2008 г.
Дози
Тази торта може да бъде печена предишния ден, покрита свободно с фолио и съхранявана при стайна температура. Направете тортата на бита точно преди да сервирате.
Източник: Марта Стюарт Ливинг, февруари 2008 г.
Дози
Phoenix
27.04.2023 @ 09:20
This cake can be baked the day before, covered loosely with foil and stored at room temperature. Make the cake just before serving. Source: Martha Stewart Living, February 2008. 10 servings. Ingredients: 2 cups all-purpose flour, plus more for dusting. 2 tablespoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature, plus more for pan. 1/2 cup packed dark-brown sugar. 2 large eggs. 1/2 cup plus 2 tablespoons pure maple syrup, plus more for brushing. 2 tablespoons pure vanilla extract. 1 cup sour cream. 1/2 cup heavy cream. Instructions: 1. Preheat oven to 350 degrees. Butter a 10-inch Bundt pan. Dust with flour and tap out excess. Whisk together flour, baking powder, baking soda, and salt. 2. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in 1/2 cup maple syrup and vanilla. Add flour mixture in 3 additions, alternating with sour cream, beating until just combined after each addition. Scrape batter into prepared pan. 3. Bake until golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack for 15 minutes. Invert onto rack to cool completely. 4. Just before serving, whip cream with a mixer or whisk until soft peaks form. Add 2 tablespoons maple syrup and beat until soft peaks return. Spoon whipped cream onto cake and drizzle with maple syrup. Serve immediately.