Тази богата, двуслойна торбичка е направена в класически френски стил. Всъщност рецептата идва от училището за готвене Cordon Bleu в Париж. Двете глазури, една кайсия и един лимон осигуряват сладко, декоративно покритие. Рецептата дава две торти – за да може да служите днес и да спестите другата за “уикенда”.
This rich, two-layered cake is made in classic French style. In fact, the recipe comes from the Cordon Bleu cooking school in Paris. The two glazes, one apricot and one lemon, provide a sweet, decorative coating. The recipe makes two cakes – so you can serve one today and save the other for the weekend. Source: Martha Stewart Living, June 1998. Makes 2 cakes. Ingredients: 1 1/2 cups (3 sticks) unsalted butter, melted and cooled, plus more for pans. 2 2/3 cups all-purpose flour, plus more for pans. 6 large eggs, room temperature. 1 1/4 cups granulated sugar. 1 teaspoon pure vanilla extract. Grated zest of 1 lemon. 1 tablespoon fresh lemon juice. 1 cup apricot preserves. 1/4 cup cognac or fresh orange juice. 1 cup confectioners sugar. Instructions: 1. Preheat oven to 350 degrees. Butter and flour two 10-inch cake pans. Set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and granulated sugar until mixture holds a ribbon-like trail on surface when beater is lifted, 3 to 5 minutes. Add vanilla and lemon zest; beat to combine. 3. Sift one-third of flour over egg mixture; gently fold in with a rubber spatula. Repeat twice more with remaining flour. Fold in melted butter. Divide batter evenly between prepared pans. Place pans on a baking sheet; transfer to oven. 4. Bake until cakes pull away from sides of pans and a cake tester inserted in centers comes out clean, 50 to 55 minutes. Transfer pans to a wire rack set over a baking sheet; let cool 5 minutes. Invert cakes onto rack; reinvert and let cool completely. 5. Combine apricot preserves and cognac in a small saucepan. Set over medium-low heat; cook until preserves melt, about 3 minutes. Set a fine-mesh sieve over a small bowl. Using a rubber spatula, press preserves through sieve, discarding solids. Brush glaze over top and sides of cakes. Let glaze set. 6. In a small bowl, whisk together confectioners sugar, 1 tablespoon water, and lemon juice until smooth. Drizzle second glaze over cakes, letting it
27.04.2023 @ 16:11
This rich, two-layered cake is made in classic French style. In fact, the recipe comes from the Cordon Bleu cooking school in Paris. The two glazes, one apricot and one lemon, provide a sweet, decorative coating. The recipe makes two cakes – so you can serve one today and save the other for the weekend. Source: Martha Stewart Living, June 1998. Makes 2 cakes. Ingredients: 1 1/2 cups (3 sticks) unsalted butter, melted and cooled, plus more for pans. 2 2/3 cups all-purpose flour, plus more for pans. 6 large eggs, room temperature. 1 1/4 cups granulated sugar. 1 teaspoon pure vanilla extract. Grated zest of 1 lemon. 1 tablespoon fresh lemon juice. 1 cup apricot preserves. 1/4 cup cognac or fresh orange juice. 1 cup confectioners sugar. Instructions: 1. Preheat oven to 350 degrees. Butter and flour two 10-inch cake pans. Set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and granulated sugar until mixture holds a ribbon-like trail on surface when beater is lifted, 3 to 5 minutes. Add vanilla and lemon zest; beat to combine. 3. Sift one-third of flour over egg mixture; gently fold in with a rubber spatula. Repeat twice more with remaining flour. Fold in melted butter. Divide batter evenly between prepared pans. Place pans on a baking sheet; transfer to oven. 4. Bake until cakes pull away from sides of pans and a cake tester inserted in centers comes out clean, 50 to 55 minutes. Transfer pans to a wire rack set over a baking sheet; let cool 5 minutes. Invert cakes onto rack; reinvert and let cool completely. 5. Combine apricot preserves and cognac in a small saucepan. Set over medium-low heat; cook until preserves melt, about 3 minutes. Set a fine-mesh sieve over a small bowl. Using a rubber spatula, press preserves through sieve, discarding solids. Brush glaze over top and sides of cakes. Let glaze set. 6. In a small bowl, whisk together confectioners sugar, 1 tablespoon water, and lemon juice until smooth. Drizzle second glaze over cakes, letting it