For the preparation of a pound cake, 1 pound (450 g.) Is used. each of the main ingredients: flour, butter, sugar and eggs. The recipe is quite old and time-tested. First references to it date back to the beginning of the 18th century. From the moment presumably the appearance in the north of Europe at the cake appeared many variations that are reflected in the recipes of residents of different countries. Ready dessert can be sprinkled with powdered sugar, pour with glaze or garnish with fruit, but it will be delicious anyway. Of cupcake slices also make excellent toast for tea.
Recipe author – Gale Gand – American pastry chef and co-owner of the Chicago restaurant TRU
Time: 2 час. 25 minutes Complexity: easy Quantity: 2 cupcakes Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr butter, softened, room temperature
- 450 gr (2 1/8 tbsp.) Sugar
- 450 gr (12) eggs, proteins separate from yolks
- 1/4 Art. brandy
- 2 tsp rose water (optional)
- 1/4 tsp ground nutmeg (1/8 tsp. if freshly grated)
- 1/2 tsp salt
- 450 gr (3.5 tbsp.) Flour sifted 3 times
- A mixture of berries and fruits, for decoration
Recipes with similar ingredients: butter, sugar, eggs, premium flour, brandy, rose water, nutmeg
Recipe preparation:
- Preheat the oven to 163 ° C. Butter 2 rectangular molds for baking bread (6 tbsp. each) and cover them with parchment or wax paper.
- Using a mixer equipped with a whisk (or using hand mixer), beat the butter until very light and magnificent condition (about 10 minutes). Pour in sugar and mix. Introduce the egg yolks 2 at a time, mixing well after each additions. The mixture should be very magnificent. Pour brandy pink water, add nutmeg and salt. Shuffle. Pour in 3 calling flour, interfering only until the ingredients are combined and scraping mass from the walls between additions. Beat egg whites in a clean dry bowl until stable peaks begin to form from them, but the mass will not be dry yet. Add to the dough and well mix until there are no streaks of egg white. At knead manually if necessary. Pour the dough into prepared shapes and flatten the top.
- Bake for 70-80 minutes until cracks appear on the surface and a golden color, and a toothpick inserted in the center of the cake is not will come out clean (a few sticky crumbs are allowed). Allow to cool in molds for 30 minutes. Turn the cupcakes out of the molds and let them cool (do not remove parchment paper: it helps dessert stay wet).
