Pink geranium, or pelargonium, not only pleases the eye in the form indoor plants, but also has long been used in cooking. Special odor, oddly enough, not the flowers, but the leaves of the plant differ. They were widely used by confectioners in Britain back in Victorian era to give the pastry an amazing flavor. AT it can distinguish a wide variety of notes: floral, citrus fruits, spicy, sometimes chocolate. Before applying leaves rub the geraniums lightly with your fingers to release the oil. Than the more you grind, the more intense the aroma cake. Add this smell to flavor the cake as well as to pink glaze. Present aromatic dessert for Women’s Day 8 Martha. This Victorian-style cake will be the very first. напоминанием о весеннем цветении. 
Time: 1 hour. 20 minutes. plus brewing time Difficulty: medium Servings: 4 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pink geranium cake
- 16 to 18 leaves of pink geranium, rinse and dry
- 220 gr butter and optionally for lubrication forms
- 3 tbsp. premium flour and optionally for powder forms
- 1 tbsp. l baking powder
- 0.5 tsp salt
- 3/4 Art. whole milk
- 1 tsp vanilla extract
- 1 and 3/4 Art. Sahara
- Protein 6 large eggs
Pink glaze
- 4 leaves of pink geranium, rinse and dry
- 1.5 tbsp. Sahara
- Protein 2 large eggs
- 1/4 tsp tartar
- A pinch of salt
- 5 drops of red food coloring
Recipes with similar ingredients: premium flour, milk, eggs, vanilla extract, tartar
Recipe preparation:
- Scented Butter Flavor: Rub 6 leaves of pink geranium to release oil. Wrap with leaves butter. Wrap in plastic wrap and place on night in the fridge.
- Sugar Flavors for Glaze: Rub 4 Leaves pink geraniums and put them in 1.5 tbsp. sealed sugar container. Leave overnight at room temperature.
- Preheat the oven to 175 °. Lubricate with butter and sprinkle with flour a cake mold 22×32 cm in size.
- Bake the cake: grind the remaining 10 – 12 leaves pink geraniums and arrange at the bottom of the mold. In a bowl, mix with a whisk flour, baking powder and salt. In a separate bowl, mix milk, 3/4 Art. water and vanilla. Expand the butter and remove leaves.
- In a large bowl, beat the creamy with a mixer at medium speed oil from 1 and 3/4 tbsp. sugar until lush. Beat the eggs squirrels, two at a time. Add flour mixture in 3 sets, alternating with milk mixture, starting and ending with flour.
- Pour the dough into a mold and bake until golden brown, 30-35 minutes. Cool the cake in the mold for 10 minutes, put it on grate and remove the leaves. Cover the cake with pink icing.
Pink glaze
Remove the leaves from the sugar. Mix sugar, egg whites, wine stone, salt and 1/3 tbsp. cold water in a large heat-resistant bowl and beat with a mixer for 1 minute. Set the bowl over the pan with slowly boiling water. Beat mixture to steady peaks, about 7 minutes. Remove the bowl from the water bath, add food dye and beat until pasty, about 2 minutes.
