Майката на лейди Балтимор торта
Бялата торта е напластена с плодове и ядки, пълнени и покрити с пухкави глазури в този традиционен южен десерт. Марта направи тази рецепта за Марта Бейкс епизод 709.
добив
Бялата торта е напластена с плодове и ядки, пълнени и покрити с пухкави глазури в този традиционен южен десерт. Марта направи тази рецепта за Марта Бейкс епизод 709.
добив
Eduardo
26.04.2023 @ 23:04
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
The white cake is layered with fruits and nuts, filled and covered with fluffy glazes in this traditional southern dessert. Martha made this recipe for Martha Bakes episode 709. Make a 9-inch cake. Yield. Ingredients. For the cake: 1/2 cup unsalted butter, room temperature, plus more for pans 3 cups cake flour (not self-rising), sifted, plus more for pans 1 tablespoon baking powder 1/4 teaspoon kosher salt 1 1/2 cups sugar 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1/2 cup milk 1/2 cup water 3 large egg whites. For filling and frosting: 1/2 cup golden raisins, chopped 1/2 cup dates, chopped 1/2 cup dark rum 1/2 cup chopped nuts, toasted 2 cups sugar 1/2 teaspoon light corn syrup 2/3 cup water 4 large egg whites 1 teaspoon pure vanilla extract 1 pinch kosher salt. Instructions. 1. Make the cake: Preheat the oven to 375 degrees F. Butter and flour two 9-inch round cake pans; set aside. In a medium bowl, sift together the flour, baking powder, and salt; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Beat in the vanilla and almond extracts. Add the flour mixture in three additions, alternating with the milk and water, beginning and ending with the flour. Set the batter aside. 3. In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Fold the reserved egg whites into the batter until well combined. 4. Divide the batter evenly between the prepared pans. Bake until a tester inserted into the center of the cakes comes out clean, about 30 minutes. Transfer the pans to a wire rack to cool for 10 minutes. Remove the cakes from the pans and return to the rack to cool completely. 5. Make the filling and frosting: Bring the raisins, dates, and rum to a boil in a small saucepan over medium heat, stirring occasionally, until the liquid is absorbed. Remove from the heat; let cool