Esta es una exhibición prevé de cómo se va ver la receta de 'Schmoo Cake' imprimido.

Receta Schmoo Cake
by Global Cookbook

Schmoo Cake
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 6 x egg, whites
  • 1/4 tsp cream of tartar
  • 1 c. granulated sugar
  • 6 x egg, yolks
  • 1 Tbsp. vanilla
  • 1/2 c. all purpose flour
  • 1 tsp baking pwdr
  • 1 c. minced pecan, toasted
  •     Icing
  • 2 1/2 c. whipping cream
  • 2 Tbsp. granulated sugar
  •     Butterscotch Sauce
  • 1 1/2 c. packed brown sugar
  • 1 c. whipping cream
  • 2 Tbsp. butter

Direcciones

  1. In large bowl, beat egg whites with cream of tartar till soft peaks form.
  2. Add in 1/2 c. (125 mL) of the sugar, 2 Tbsp. (25 mL) at a time, beating till stiff peaks form.
  3. In another large bowl, beat egg yolks and remaining sugar for about 4 min or possibly till pale and thickened.
  4. Beat in vanilla.
  5. Combine flour and baking pwdr; stir into yolk mix.
  6. Mix in one-quarter of the egg whites till combined; mix in remaining egg whites. Mix in pecans.
  7. Scrape batter into 10-inch (4 L) tube pan.
  8. Bake in centre of 325 F (160 C) oven for about 50 min or possibly till hard to the touch.
  9. Invert onto legs of pan. Let cold completely.
  10. Remove cake from pan. Cut cake horizontally into 3 layers.
  11. Icing:In bowl, whip cream and sugar.
  12. Using 1 c. (250 mL) of the whipped cream, spread over top of bottom layer.
  13. Place second layer on top and repeat.
  14. Top with remaining layer; spread remaining cream over top and sides. Chill for at least 30 min or possibly up to 24 hrs.
  15. Butterscotch Sauce:In saucepan, whisk together brown sugar, cream and butter; bring to boil.
  16. Let cold completely.
  17. Drizzle some of the sauce over cake.
  18. Serve remaining sauce alongside.