Pastel De Café Pecan-Frangipane
Capas de streusel y frangipane, un relleno de pastelería a base de almendra, encabezan este rico pastel de café. Martha hizo esta receta en el episodio 605 de Martha Bakes..
Raciones
Los ingredientes
Para el streusel
Para el frangipane
Para el pastel
Direcciones
Notas del cocinero
El pastel de café se puede almacenar a temperatura ambiente, cubierto, hasta 3 días..
Jamison
27.04.2023 @ 06:52
This recipe for a coffee cake with layers of streusel and frangipane, a pastry filling made with almonds, was made by Martha in episode 605 of Martha Bakes. The recipe makes 12 servings and includes a delicious combination of ingredients such as toasted nuts, brown sugar, bourbon, and sour cream. The streusel is made by mixing flour, chopped pecans, brown sugar, and coarse salt with cold unsalted butter until crumbly. The frangipane is made by processing toasted nuts and granulated sugar in a food processor, then adding softened unsalted butter, an egg, flour, bourbon, fine salt, and pure vanilla extract. The cake batter is made by creaming unsalted butter and granulated sugar, then adding eggs, vanilla, and a mixture of sifted flour, baking powder, baking soda, and fine salt, alternating with sour cream. The batter is then layered with the streusel and frangipane, and baked until golden brown and a cake tester comes out clean. The cake can be stored at room temperature, covered, for up to 3 days.