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As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Each of these charming tea cakes is baked with a whole cherry inside – stem, pit, and all. Make sure to warn guests about the pits, or remove the stems and pits before baking. Source: Martha Stewart Living, July 2007. Makes 30.
Ingredients: – 1 1/4 sticks (10 tablespoons) unsalted butter, plus more for muffin tins – 1 cup all-purpose flour, plus more for tins – 1 1/4 cups finely ground blanched almonds – 1 cup sugar – 1 teaspoon coarse salt – 5 large egg whites – 4 teaspoons kirsch (cherry brandy) – 30 sweet (Bing) cherries
Instructions: 1. Preheat oven to 400 degrees. Brush 30 cups of 2 mini-muffin tins with butter and dust lightly with flour. 2. Melt butter in a medium saucepan over medium-high heat. When it begins to sizzle, reduce heat to medium. Cook, swirling occasionally, until butter turns light brown. Skim foam from top and remove pan from heat. 3. Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites and whisk until smooth. Stir in kirsch. Pour in browned butter, leaving any dark sediment in pan, and stir to combine. Let stand for 20 minutes. 4. Spoon 1 tablespoon batter into each buttered muffin cup, filling about halfway. Press in a cherry, holding stem at end. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick inserted into center of a cake comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool for 10 minutes. Run a knife around edges of cakes to loosen and remove. Cakes can be stored in airtight containers at room temperature overnight.
27.04.2023 @ 10:25
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Each of these charming tea cakes is baked with a whole cherry inside – stem, pit, and all. Make sure to warn guests about the pits, or remove the stems and pits before baking. Source: Martha Stewart Living, July 2007. Makes 30.
Ingredients:
– 1 1/4 sticks (10 tablespoons) unsalted butter, plus more for muffin tins
– 1 cup all-purpose flour, plus more for tins
– 1 1/4 cups finely ground blanched almonds
– 1 cup sugar
– 1 teaspoon coarse salt
– 5 large egg whites
– 4 teaspoons kirsch (cherry brandy)
– 30 sweet (Bing) cherries
Instructions:
1. Preheat oven to 400 degrees. Brush 30 cups of 2 mini-muffin tins with butter and dust lightly with flour.
2. Melt butter in a medium saucepan over medium-high heat. When it begins to sizzle, reduce heat to medium. Cook, swirling occasionally, until butter turns light brown. Skim foam from top and remove pan from heat.
3. Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites and whisk until smooth. Stir in kirsch. Pour in browned butter, leaving any dark sediment in pan, and stir to combine. Let stand for 20 minutes.
4. Spoon 1 tablespoon batter into each buttered muffin cup, filling about halfway. Press in a cherry, holding stem at end. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick inserted into center of a cake comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool for 10 minutes. Run a knife around edges of cakes to loosen and remove. Cakes can be stored in airtight containers at room temperature overnight.