Сладка торта от червена малина
Ако не можете да намерите черни малини, не се колебайте да замените червените. Марта направи тази рецепта за епизод 702 на Марта Бейкс.
добив
Ако не можете да намерите черни малини, не се колебайте да замените червените. Марта направи тази рецепта за епизод 702 на Марта Бейкс.
добив
Kameron
26.04.2023 @ 23:53
If you cant find black raspberries, dont hesitate to substitute with red ones. Martha made this recipe for episode 702 of Martha Bakes. Makes one 9-inch cake. Ingredients: For the cake: 6 tablespoons unsalted butter, room temperature, plus more for pan 3/4 cup whole milk Grated zest of 1 lemon, plus 1 tablespoon juice 2 cups plus 1 tablespoon all-purpose flour 2 tablespoons baking powder 1/2 teaspoon coarse salt 1 cup sugar 1 large egg 2 1/2 cups black or red raspberries For the streusel topping: 1 1/2 cups all-purpose flour 1/2 cup packed light-brown sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 3/4 cup (12 tablespoons) unsalted butter, room temperature, cut into pieces. Instructions: 1. Make the cake: Preheat oven to 350 degrees. Butter a 9-inch square cake pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set aside. Combine milk and lemon juice; let stand 15 minutes. 2. In a medium bowl, whisk together 2 cups flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, zest, and sugar until light and fluffy. Add egg and beat to combine. Add flour mixture in three additions, alternating with milk mixture and beginning and ending with flour. 3. Toss berries with remaining tablespoon flour. Fold half of berries into batter, then transfer batter to prepared pan. Evenly distribute remaining berries over top of batter. 4. Make the streusel topping: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt; using your hands, work in butter. 5. Sprinkle streusel over berries, using your fingers to create large clumps. Transfer to oven and bake until top of cake is golden and a cake tester inserted in center comes out clean, 35 to 40 minutes. 6. Let cool in pan on a wire rack 30 minutes. Loosen cake from sides of pan with an offset spatula or knife. Using parchment overhang, lift cake from pan and transfer to a rack to cool completely (still on parchment). On a cutting board, use a serrated knife to cut into squares. Cake