Кокосова торта
Препечени кокосови къдрички дават на тази класическа слой торта от “Наръчника за печене на Марта Стюарт” наистина изискана презентация.
Източник: шоуто на Марта Стюарт, февруари 2011 г.
добив
Препечени кокосови къдрички дават на тази класическа слой торта от “Наръчника за печене на Марта Стюарт” наистина изискана презентация.
Източник: шоуто на Марта Стюарт, февруари 2011 г.
добив
27.04.2023 @ 00:42
These coconut curls add an exquisite presentation to this classic layer cake from “Martha Stewarts Baking Handbook”. Make a 9-inch square layer cake. Yield: Ingredients: 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans 3 1/2 cups all-purpose flour, plus more for pans 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon salt 1 cup packed sweetened shredded coconut 2 2/3 cups sugar 4 large whole eggs, plus 4 large egg whites 1 tablespoon pure vanilla extract 1 1/2 cups unsweetened coconut milk Seven-Minute Frosting Fresh coconut curls, for garnish, toasted Instructions: 1. Preheat oven to 350 degrees. Butter two 9-by-9-by-2-inch square cake pans; line bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside. 2. In a large bowl, whisk together flour, baking powder, and salt. Place shredded coconut in bowl of a food processor; pulse until finely ground. Stir ground coconut into flour mixture until well combined; set aside. 3. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl as needed. Add whole eggs, egg whites, and vanilla; beat until well combined. With mixer on low, add flour mixture in three parts, alternating with two parts coconut milk and beating well after each addition. 4. Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until cake is golden brown and a cake tester inserted in center comes out clean, about 55 minutes. 5. Transfer pans to a wire rack to cool for 30 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes and let them cool completely, topside up. 6. Using a serrated knife, trim tops of cake layers to make level. Place one layer on a serving platter; spread top with 1 1/2 cups frosting. Top with remaining layer; cut side down. Spread remaining frosting over entire cake, swirling decoratively. Sprinkle entire cake with toasted coconut curls, pressing gently to adhere. Cake can be stored in refrigerator, covered with a cake dome, for up to 3 days.