Vanilla capkake with cherry center and chocolate cream.

Vanilla capkake with cherry center and chocolate cream.

I would like to give you a recipe for classic, basic vanilla

Cappeycakes. Those who are beautiful in themselves and with whom you can

get up whatever you dream up.

Tried and redone

dtsat options, relatives are fed by a variety of mini-versions,

wallpaper in the kitchen seems to have completely absorbed the smell of vanilla and here it is found …

formula of vanilla success. Not on a world scale, of course, because it is

is not required, but the scale of my individual family, and this is where

more important)) What are they? Delicate, slightly moist, fluffy and fragrant.

All right, so … Daru! It’s useful, I’m sure.

You will need:

100 g of softened butter

150g of fine sugar

3 eggs (instead of one egg you can use 50-60 g of sour cream or yogurt, if there are leftovers at home)

200g flour

1 part hour. baking powder

1/4 tsp. salt

60ml of milk

1 tsp vanilla extract or 1 packet (10 g) of vanilla sugar

For cream:

200 g of softened butter

120g of powdered sugar

30 g of dark, saturated cocoa

confiture for the core (took cherry)

On 12-14 capsaicles with capsules 5cm in diameter along the bottom and 3cm +/- in height.

How to cook:

1.

Eggs and milk must necessarily be at room temperature, like butter.

Mix the softened butter with sugar and vanilla sugar until light

lush mass for a few minutes. In this case it is convenient

Use a flat nozzle from mixers for semi-liquid dough. Then on

one at medium speed add eggs, each time carefully whisking

up to smoothness. Then pour the vanilla extract and add sour cream if

use them and mix again. Sift flour with baking powder and

put half in the dough. Then pour the milk and at the end add

remaining flour. Either milk mixed with sour cream is administered in two divided doses, and

flour in three, finishing with flour. The dough turns out to be light, silky and

smooth.

2. Place the capsules in a baking dish and fill

test for 2/3. Bake for 15 minutes at 170º. Usually I always have 15

minutes, by this time cupcakes have pleasant slightly golden edges, and

The lightest uplifted part of the top is still cut off

core filling. The main thing is not to overdry them. Perhaps in other

oven and enough for 10 minutes.

After baking, leave for a couple of minutes in

form, and then rearranged to a grate. To decorate and stuff only when

cupcakes absolutely completely cool.

3. From the cooled cupcakes take out the middle, fill with jam and cover with a «lid» from the cut out dough.

4.

For cream, softened butter whisk at high speed in a lush

dense light mass whisk for creams, gradually adding to

a tablespoon of powdered sugar in about six receptions. At the end, pour in

two cocoa doses, again whisking again until smooth. Move

cream in a confectioner’s bag and clean in the refrigerator for 7-10 minutes so that he

It was not frozen, but it was compacted and gave a good stable relief at

otsazhivanii.

Bon Appetit!

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