Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCakesandfrostings - Cake Sacher By Sisko
Famous Authors (View All Authors)
Cakesandfrostings - Cake Sacher By Sisko Post by :Zoderami Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2055

Click below to download : Cakesandfrostings - Cake Sacher By Sisko (Format : PDF)

Cakesandfrostings - Cake Sacher By Sisko

4 eggs
2 decilitres white sugar
1 decilitre white flour
3/4 decilitre corn starch
1/4 decilitre unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon vanilla extract
4 small jars apricot baby food
1 180gram bar of good dark chocolate

Put the eggs into warm water for 15 minutes (this way they'll make foam better).

Warm the oven 175 degrees Celsius. Grease an 24-cm diameter spring mold and sprinkle it with sweet breadcrumbs, ground nuts or similar.

Measure the sugar into a bowl, dry the eggs and add them on the sugar with the vanilla. Combine the flour, corn starch, cocoa and baking powder.

With an electric whisk, whisk the eggs and sugar into a thick white foam. Sieve the dry mix into the foam and fold in with a METAL spoon.

(Wood flattens the bubbles.) Pour the mixture into the mold and put into the oven until done, approx. 20 minutes. Do not peek or slam the oven door.

Cool in the mold, when cool, take the cake out of the mold, and cut carefully into three layers.

Spread the contents of two jars on the two layers, place the third on top.

Melt the chocolate carefully in a pan over boiling water or in the microwave, if the chocolate is too thick, pour in some cream and whisk vigorously. Do not let it boil.

Smooth the chocolate on the cake, cool in the fridge. This cake is not too sweet and can be made a day in advance.
If you like this book please share to your friends :
NEXT BOOKS

Cakesandfrostings - Cake Sally's Brown Stone Front Cake Cakesandfrostings - Cake Sally's Brown Stone Front Cake

Cakesandfrostings - Cake Sally's Brown Stone Front Cake
2 sticks softened butter (not margarine) 2 cups sugar 4 eggs (room temp.) 1 teaspoon vanilla 4 Tablespoons cocoa 2 cups sifted self-rising flour 1 cup buttermilk (room temp.) Cream butter and sugar until fluffy in mixer. Add beaten eggs and vanilla. Set aside. Mix sifted flour with measured cocoa. Gradually add flour mixture to creamed mixture, alternating flour with buttermilk, starting and ending with flour. Only mix until flour disappears. Pour into a greased and floured 9x13 Pyrex dish. Bake in preheated 350 degree oven for around thirty minutes. If you are using layer pans, it's only 18 minutes. Just
PREVIOUS BOOKS

Cakesandfrostings - Cake Rum Bundt Cake Cakesandfrostings - Cake Rum Bundt Cake

Cakesandfrostings - Cake Rum Bundt Cake
Cake: 1 pkg. white cake mix with pudding 4 eggs 1/2 cup water 1/2 cup rum 1/2 cup oil 1/2 cup chopped pecans Glaze: 1 stick butter 1/4 cup rum 1 cup sugar 1/8 cup water Preheat oven to 325 degrees F.Mix cake ingredients on low speed, until moistened, then on high for 2 minutes more. Grease and flour bundt pan. Pour mix and 1/4 cup pecans into pan. Bake at 325 F for 50 to 55 minutes. Glaze: Boil glaze ingredients gently for 5 minutes. Pour glaze over hot cake. Cool slightly then turn over on plate. Spread remaining pecans
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT