Жълта торта с пълнеж от лимон
Тази богата жълта кейка със заквасена лимонова материя и шоколадова глазура е една от любимите на Марта, откакто беше дете. Мътеницата добавя дълбочина към гъстата торта; Глазурата създава впечатляващо представяне, когато се разпространи нагоре. За да нагласите замръзването, охладете замразената торта за около 10 минути, преди да сервирате.
Източник: Марта Стюарт Ливинг, февруари 2001 г.
добив
Trevor
27.04.2023 @ 02:22
This rich yellow cake with sour lemon filling and chocolate glaze is one of Marthas favorites since she was a child. The sour cream adds depth to the dense cake; the glaze creates an impressive presentation when spread on top. To adjust the freezing, cool the frozen cake for about 10 minutes before serving. Source: Martha Stewart Living, February 2001. Makes two 8-inch layers. Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans; 3 cups all-purpose flour, plus more for pans; 1 tablespoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups sugar; 4 large eggs; 1 1/4 cups sour cream; 1 1/2 teaspoons pure vanilla extract; 2 cups Lemon Filling for Lemon Cake; 6 cups Rich Chocolate Glaze. Instructions: 1. Arrange two racks in center of oven and preheat oven to 350 degrees. Cut bottoms off of two 8-by-2-inch round cake pans with parchment paper. Butter bottoms and sides of pans and dust with flour, tapping out excess. Sift together flour, baking powder, baking soda, and salt; set aside. 2. In bowl of standing mixer, cream butter at medium speed until softened, 1 to 2 minutes. Gradually add sugar and continue to beat until lightened, 3 to 4 minutes, scraping sides once or twice. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down sides, about 5 minutes. 3. Slowly add flour mixture at low speed, alternating with sour cream, a little of each at a time, beginning and ending with flour mixture. Stir in vanilla. 4. Divide batter evenly between prepared pans. Bake 25 minutes; rotate pans in oven if necessary for even browning. Continue to bake until cake tester, inserted in center of each cake, comes out clean, 10 to 20 minutes more. Transfer to wire racks to cool, 15 minutes. Remove cakes from pans; place cakes, top side down, on racks and let cool completely, about 1 hour. 5. To assemble, remove parchment paper from each cake. Reserve the one with the flattest bottom surface to use as the top layer of the assembled cake. Place the other cake, top side down, on serving pl