Saved cake residues may be the softest sweetest homemade rum balls. It frequently happens that I ha

Grandfather's beard is a beautiful and delicious cake with jam and meringue on top - and depending on your choice of jam do the sweeter or more fresh taste. culinary schools in new york When I think of my grandfather's beard, then I think of my childhood, and cake on Friday in the school to grade estimation. culinary schools in new york And actually makes the cake is also very good as a class-hour-cake (CVB), because if you bake double potion, then you have a large roasting pan. In addition, the cake easy to prepare with children - my son 3 helped it. The cake can of course also be baked for other than class shoal, and even if you do not make fun, have a grandfather or a grandfather with a beard:-) Update November 16, 2013: This recipe is from Family Journalen's website, I have subsequently baked one Another version of Grandfather's beard, and it was in my opinion more luscious - you can see the recipe here: http://mullehuset.blogspot.dk/2013/11/bedstefars-skg.html Difficulty: Easy Time Required: A total of about 1 hour time. It takes 30 minutes to cook the cake to be baked in a total of approximately 30-35 min. What you need to baking pan (about 30x40 cm): 125 g butter 125 + 250 g sugar 4 eggs (divided into yolks and whites) 300 g plain flour 2 tsp. baking powder 1 cups milk 1 cups optional jam Possibly. 1 tablespoon vinegar culinary schools in new york How to: Remove the butter from the refrigerator and let it stand on the table to the room temperature. Turn on the oven to 200 degrees. Find a suitable baking tin forward and put wax paper in it. Cut the butter culinary schools in new york into small cubes and whisk it together with 125 g sugar together until soft and fluffy. Separate the eggs into yolks and whites. Ask whites aside. Stir the egg yolks in one at a time. Take another bowl up and pour the flour and baking powder. Stir very gently together and run it into the batter alternately with milk. Do not touch the dough too long, then it becomes heavy. Pour the batter culinary schools in new york into the baking pan and bake for 15 minutes. While the cake bakes first time you cook the meringue. Beat egg whites until stiff, and then pour 250 g sugar several times. If you would like meringue cool, then whip finally 1 tablespoon of vinegar in the meringue (I used apple vinegar). When first cooking time is over, you take the cake out of the oven and lower the temperature to 175 degrees. Spray or butter gently jam on top of the cake (see Tips!). Pour finally the meringue over the jam and spread it gently evenly over cake. Bake the cake now finished in 15-20 minutes to the meringue has gotten a little color. Storage and stability: The cake should be stored at room temperature in an airtight container, and it should preferably be consumed the same day as it is baked or the day after. Tips! The choice of jam gets taste of the cake, if you for example. choose a fresh jam, then cake, and choose a cute like. strawberry jam, then add it to the cake taste. culinary schools in new york Baking paper or greased. I chose to bake the cake in a mold lined with baking paper, but several places I've read that it is also the case can be baked in a greased baking dish. Jam on the tube. Instead of smear jam on the cake at the risk of pushing the cake, or smørre dough up in the jam, then you can buy a jam in the tube and draw jam stresses upstairs cake. I chose this option and it was a breeze. By using the tube I did not know how much jam I sprayed on, but I just covered culinary schools in new york the entire cake in an even layer, and it was perfectly fine. Wait until the cake is cooled to wrap it. If you do not have to eat the cake right away, you can wait and wrap it in an airtight container until completely cooled - otherwise, condensation make the meringue soft. Left! If you / I do not get eaten all the cake, then cut the meringue of the cake, and freeze the remains down. The cake is great ingredient for example. popcakes or rum balls. Colored meringue. If you want to make a little card with cake and is the example. for a girl's birthday, so you can choose to give the meringue a little red food coloring, then the meringue pink. Meringue should preferably whipped in a clean grease-free bowl (all locations anbefaldes a glass or steel, meeeennn it is all ok with a plastic), and then you should be sure that there is nothing culinary schools in new york of the yolk in the whites as they just never quite rigid. It is also important that you do not drink the entire sugar in at once, as slaps whites like together. Inspiration: culinary schools in new york This recipe is from Family Journalen's website - meeeen you find the really anywhere on the web. This should indeed be the Grandfather's beard's a classic.
Saved cake residues may be the softest sweetest homemade rum balls. It frequently happens that I have cake residue remains, and since I always ...
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