Esta torta italiana clásica, similar a la trivialidad británica, fue hecha por Martha Stewart, el gerente de cocina de preparación John Barricelli para el cumpleaños de la madre de Martha..
This Italian classic cake, similar to the British trifle, was made by Martha Stewart, the prep kitchen manager John Barricelli for Marthas mothers birthday. Source: Martha Stewart Living, January 2003. 12 servings. The ingredients: Unsalted butter, room temperature, for pans. 9 large eggs, separated. 1 1/2 cups of sugar. 1 teaspoon of pure vanilla extract. Pinch of salt. 1 1/2 cups of cake flour, sifted. 4 tablespoons of unsalted butter, melted. Simple Rum Syrup. Pastry Cream for Zuppa Inglese Cake. Whipped Cream for Zuppa Inglese Cake. Directions: 1. Preheat the oven to 350 degrees. Butter two 9-by-2-inch cake pans; set aside. Fill a medium saucepan 1/4 full with water. Place the pan over medium heat and bring the water to a simmer. 2. In the heatproof bowl of an electric mixer, combine the egg yolks and 1 cup of sugar. Place over the simmering water. Beat constantly until the sugar dissolves and the egg yolks are warm to the touch, 3 to 4 minutes. Test by rubbing between your fingers; the egg yolks should feel smooth. 3. Transfer the bowl to the electric mixer fitted with the whisk attachment. Add the vanilla and salt. Beat on medium speed until pale and thick, 3 to 5 minutes. Transfer to a large, clean bowl. Wash the mixer bowl and whisk attachment, and dry well. 4. In the clean bowl of the electric mixer fitted with the whisk attachment, combine the egg whites and the remaining 1/2 cup of sugar. Beat on high, until stiff, glossy peaks form, about 3 minutes. 5. Using a rubber spatula, fold one-third of the beaten egg whites into the egg yolk mixture. Gently, but thoroughly, fold in the remaining egg whites. Gently fold in the flour, then the melted butter, mixing until blended. 6. Divide the batter evenly between the prepared cake pans. Bake, rotating the cakes halfway, until a cake tester inserted in the center comes out clean, about 30 minutes. Invert onto wire racks and let cool completely. 7. Trim the tops of the cakes. Cut each cake in half horizontally, creating 4 layers.
Patrick
26.04.2023 @ 23:54
This Italian classic cake, similar to the British trifle, was made by Martha Stewart, the prep kitchen manager John Barricelli for Marthas mothers birthday. Source: Martha Stewart Living, January 2003. 12 servings. The ingredients: Unsalted butter, room temperature, for pans. 9 large eggs, separated. 1 1/2 cups of sugar. 1 teaspoon of pure vanilla extract. Pinch of salt. 1 1/2 cups of cake flour, sifted. 4 tablespoons of unsalted butter, melted. Simple Rum Syrup. Pastry Cream for Zuppa Inglese Cake. Whipped Cream for Zuppa Inglese Cake. Directions: 1. Preheat the oven to 350 degrees. Butter two 9-by-2-inch cake pans; set aside. Fill a medium saucepan 1/4 full with water. Place the pan over medium heat and bring the water to a simmer. 2. In the heatproof bowl of an electric mixer, combine the egg yolks and 1 cup of sugar. Place over the simmering water. Beat constantly until the sugar dissolves and the egg yolks are warm to the touch, 3 to 4 minutes. Test by rubbing between your fingers; the egg yolks should feel smooth. 3. Transfer the bowl to the electric mixer fitted with the whisk attachment. Add the vanilla and salt. Beat on medium speed until pale and thick, 3 to 5 minutes. Transfer to a large, clean bowl. Wash the mixer bowl and whisk attachment, and dry well. 4. In the clean bowl of the electric mixer fitted with the whisk attachment, combine the egg whites and the remaining 1/2 cup of sugar. Beat on high, until stiff, glossy peaks form, about 3 minutes. 5. Using a rubber spatula, fold one-third of the beaten egg whites into the egg yolk mixture. Gently, but thoroughly, fold in the remaining egg whites. Gently fold in the flour, then the melted butter, mixing until blended. 6. Divide the batter evenly between the prepared cake pans. Bake, rotating the cakes halfway, until a cake tester inserted in the center comes out clean, about 30 minutes. Invert onto wire racks and let cool completely. 7. Trim the tops of the cakes. Cut each cake in half horizontally, creating 4 layers.