![]() Many of our instructors refer to Blitz Puff Pastry as their "ace in the hole" because it uses just three pantry ingredients (flour, salt, and butter) and can be used in sweet or savory applications for everything from desserts to appetizers." When you roll the dough, the butter elongates and stays relatively intact through the series of folds, producing layers of fat and dough that puff when baked. "Here, the lamination comes from the larger pieces of fat in the dough. "While traditional puff pastry can be quite time consuming to make, this version - literally translated from German as "lightning" - comes together in under an hour, with half that time spent resting in the refrigerator," the recipe reads. If the cake is browning too quickly, cover it loosely with foil for the last 15 minutes of baking. Lightly and briefly swirl together the batter and filling with a small spatula or knife.īake the cake for 45 minutes, or until a tester inserted into the center comes out clean. Sprinkle the filling evenly over the batter, then top with the remaining batter. Spoon half of the batter into the prepared pan, smoothing the top. Place the butter, granulated sugar, baking powder, baking soda, salt, and vanilla in the bowl of a mixer and beat together on medium speed until well combined.Īdd the eggs, one at a time, beating until thoroughly combined after each addition.Īdd the flour in three portions, alternating with the sour cream and mixing until well combined after each addition. This cake is spectacular baked in a Bundt or tube cake pan, but in a pinch you could bake it in a 9-by-5-inch loaf or a 9̋-inch square baking pan."įor the cake113 grams (1/2 cup) unsalted butter, room temperature198 grams (1 cup) granulated sugar2 teaspoons baking powder1/4 teaspoon baking soda1/4 teaspoon salt1 teaspoon vanilla extract2 large eggs240 grams (2 cups) unbleached all-purpose flour300 grams (1 1/3 cups) sour cream, room temperatureįor the filling106 grams (1/2 cup) light brown sugar6 grams (1 tablespoon) cocoa powder2 teaspoons cinnamon19 grams (2 tablespoons) dried currants71 grams (2/3 cup) walnuts or pecans, chopped The baking soda reacts with the acidity of the sour cream to leaven the cake, but we also add baking powder to help lift the butter and streusel. The cake itself is rich with sour cream and vanilla, and the streusel adds both flavor and texture to make this a classic example of the genre. We cream the butter just to combine it with the sugar and the eggs rather than creaming to aerate as cake recipes often do, and the result is a somewhat denser crumb. This example is the perfect bridge to the world of cakes. "We love coffeecakes, both yeasted and chemically leavened. ![]()
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