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Jag tilltalas av recept som inte är för krångliga att göra, det ska inte behövas ett underverk för att baka en kaka. Det viktigaste är att det smakar bra och visst är det även viktigt att det ser bra ut och luktar gott. Sockerkaka går att variera i det oändliga och smeten går även perfekt att göra muffins med.
Jag kommer ihåg när jag liten, vad gott det var med ljummen sockerkaka och ett glasmjölk. Kakan
110 gram smör (rumstempererat)
1,8 dl strösocker
2 stora ägg (rumstempererade)
1/2 tsk vaniljpulver
4 dl vetemjöl
0.6 dl hasselnöstmjöl
0.6 dl hasselnöstmjöl
2 tsk bakpulver
1 dl grädde
1 dl grädde
3 msk ljummet kaffe
Glasyr
I like recipes that are not too complicated to make, it should not require a miracle to bake a cake. The most important thing is that it tastes good and of course it is also important that it looks good and smells good. Sponge cake can be varied endlessly and the batter is also perfect to make muffins with.I remember when I was little, what good it was with a lukewarm sponge cake and a glass of milk.
Cake
110 grams of butter (softened)
3/4 cup granulated sugar
2 large eggs (at room temperature)
1/2 tsp vanilla powder
1 2/3 cups all-purpose flour
1/4 cup hazelnut flour
2 tsp baking powder
1/3 cup and 4 tsp cup cream
3 tbsp lukewarm coffee
Icing
3/4 cup and 1 tbsp powdered sugar
2 tbsp of strawberry juice (not diluted)
1/2 tbsp lemon juice.
Start by setting the oven to 347 F. Grease and sprinkle with crumbs a baking pan that can accommodate 6.25 cups, no matter what shape. Beat eggs and sugar with electric mixer in a bowl so that it becomes porous. Mix flour, baking powder and vanilla in another bowl. Aim down hazelnut flour in the dry mixture, make sure there are no lumps. Stir in the dry ingredients with egg mixture. Add the butter, cream and the coffee, mix the batter with a spoon. Pour into pan and bake the cake in the bottom of the oven for about 45 minutes, it can go a little faster or take a little longer, check with a stick in the cake. Remove the cake from the oven when the stick is dry. Allow the cake to be a while before it turned up on a platter. When the cake has cooled completely bland the icing. Pour the powdered sugar into a bowl and stir in the strawberry juice and squeezed lemon. Drizzle the icing over the cake and let the icing harden a little before the cake is cut.
Glasyr
2 dl florsocker
2 msk jordgubbsaft (inte utspätt)
1/2 msk pressad citron.
Börja med att sätta ugnen på 175 C. Smörj och bröa en form som rymmer 1 1/2 l, spelar ingen roll vilken form. Vispa äggen och sockret med elvisp i en skål så att det blir poröst. Blanda mjöl, bakpulver och vaniljpulver i en annan skål. Sikta ned hasselnötsmjölet i den torra blandningen, se till att det inte är några klumpar. Rör ner de torra ingredienserna med äggblandingen. Tillsätt smöret, grädden och kaffet, blanda samman smeten med en slev. Häll det i formen och grädda kakan i nedre delen av ugnen i cirka 45 minuter, det kan gå lite fortare eller ta lite längre, kolla av med en sticka i kakan. Ta ut kakan ur ugnen när stickan är torr. Låt kakan vara en stund innan den vänds upp på ett fat. När kakan har svalnat helt kan glasyren blandas ihop. Häll florsockret i en skål och rör i jordgubbsaften och den pressade citronen. Ringla glasyren över kakan och låt glasyren stelna lite innan kakan skärs upp.
I like recipes that are not too complicated to make, it should not require a miracle to bake a cake. The most important thing is that it tastes good and of course it is also important that it looks good and smells good. Sponge cake can be varied endlessly and the batter is also perfect to make muffins with.I remember when I was little, what good it was with a lukewarm sponge cake and a glass of milk.
Cake
110 grams of butter (softened)
3/4 cup granulated sugar
2 large eggs (at room temperature)
1/2 tsp vanilla powder
1 2/3 cups all-purpose flour
1/4 cup hazelnut flour
2 tsp baking powder
1/3 cup and 4 tsp cup cream
3 tbsp lukewarm coffee
Icing
3/4 cup and 1 tbsp powdered sugar
2 tbsp of strawberry juice (not diluted)
1/2 tbsp lemon juice.
Start by setting the oven to 347 F. Grease and sprinkle with crumbs a baking pan that can accommodate 6.25 cups, no matter what shape. Beat eggs and sugar with electric mixer in a bowl so that it becomes porous. Mix flour, baking powder and vanilla in another bowl. Aim down hazelnut flour in the dry mixture, make sure there are no lumps. Stir in the dry ingredients with egg mixture. Add the butter, cream and the coffee, mix the batter with a spoon. Pour into pan and bake the cake in the bottom of the oven for about 45 minutes, it can go a little faster or take a little longer, check with a stick in the cake. Remove the cake from the oven when the stick is dry. Allow the cake to be a while before it turned up on a platter. When the cake has cooled completely bland the icing. Pour the powdered sugar into a bowl and stir in the strawberry juice and squeezed lemon. Drizzle the icing over the cake and let the icing harden a little before the cake is cut.
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