Pastel de cementerio
Pastel de cementerio – un pastel de calabaza con especias
Sangre chocolate glaseado: es el pastel de calabaza de un menú espectral de Halloween. Lápidas de mantequilla de espresso marcan cada rebanada.
rendimiento
Pastel de cementerio – un pastel de calabaza con especias
Sangre chocolate glaseado: es el pastel de calabaza de un menú espectral de Halloween. Lápidas de mantequilla de espresso marcan cada rebanada.
rendimiento
Maddox
27.04.2023 @ 01:37
As an AI language model, I do not have personal opinions or preferences. However, I can provide a translation of the text into Spanish:
Pastel de cementerio – a pumpkin spice cake with chocolate blood glaze: it is a Halloween spectral menu cake. Espresso butter tombstones mark each slice. Makes a 9 by 13-inch cake yield. The ingredients: 8 ounces (2 sticks) unsalted butter, softened, plus more for the pan. 4 cups cake flour, plus more for dusting. 4 teaspoons baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 teaspoons ground cinnamon. 1 teaspoon freshly grated nutmeg. 1/2 teaspoon ground cloves. 2 1/2 cups packed light brown sugar. 4 large eggs. 1 cup buttermilk. 1 1/2 cups solid-pack canned pumpkin. Chocolate glaze for cemetery cake. Espresso butter tombstones. 1 tablespoon ground ginger. Directions: 1. Preheat the oven to 350 degrees. Generously butter a 9 by 13-inch cake pan. Line with parchment paper; butter the lining. Dust with flour; tap out the excess. Set the pan aside. 2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low; alternate adding the flour mixture and the buttermilk, beginning and ending with the flour. Add the pumpkin, and beat until completely combined. 3. Pour the batter into the prepared pan. Bake until golden and a cake tester inserted in the center will come out clean, about 40 minutes. Cool in the pan on a wire rack 15 minutes. Unmold peel off the parchment. Cool completely on the rack, top side up. 4. Place the cake and the rack on a baking sheet lined with parchment paper. Pour the hot chocolate glaze over the cake. Using a small offset spatula, gently smooth the glaze over the cake, letting it drip down the sides. Let stand at room temperature, or refrigerate until set. Arrange 6 tombstones on