martes, 2 de diciembre de 2008

Este es el reto del mes de Diciembre, y como siempre pues posteándolo tarde, es que yo soy asi, siempre lo dejo para última hora¡¡¡¡
Nombre del Reto: CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
El reto lo propuso : Dolores. http://culinarycuriosity.blogspot.com
Os pongo la receta original, esta era para un pastel, pero el problema que presentaba era que la cobertura es demasiado dulce, yo tengo que decir que no me gustó nada, y acabamos comiendonos los cupcakes, sin la crema.
Como la receta era para una tarta grande, yo hice la mitad de los ingredientes y los puse en papelillos de magdalena para ponerles luego la crema encima, lo que por ahi llaman cupcakes.
No se si es por esta aversión que le estoy cogiendo a la crema de mantequilla o que , pero la crema tengo que confesar que acabamos tirándola..
Pero eso si, el bizcocho está muy rico y merece la pena probarlo. Seguro que si la crema de mantequilla se cambia por nata montada el resultado mejoraría muchisimo.

CARAMEL CAKE with Caramelized Butter Frosting




10 Tablespoons UNSALTED BUTTER, ROOM TEMP

1 1/4 Cups SUGAR

1/2 teaspoon KOSHER SALT

1/3 Cup CARAMEL SYRUP*

2 each EGGS, ROOM TEMP

splash VANILLA EXTRACT

2 Cups AP FLOUR

1/2 teaspoon BAKING POWDER

1C MILK, ROOM TEMP



*Caramel syrup recipe follows



Preheat oven to 350F

Butter one tall 9" cake pan.



1. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth.

2. Add sugar and salt & cream until light and fluffy.

3. Slowly pour room temperature caramel syrup into bowl.

4. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

5. Sift flour and baking powder.

6. Turn mixer to lowest speed, and add one third of the dries.

7. When incorporated, add half of the milk, a little at a time.

8. Add another third of the dries, then the other half of the milk and finish with the dries. {This is called the dry, wet, dry, wet, drry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

9. Take off mixer and by hand, use a spatula to do a few last folds. making sure batter is uniform.



Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it. Cake will keep for three days unrefrigerated.

CARAMEL SYRUP




2 Cups SUGAR

1/2 Cup WATER



1 Cup water for "stopping"



1. In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand.

2. Brush down any stray sugar crystals with wet pastry brush.

3. Turn on heat to highest flame.

4. Cook until smoking slightly: dark amber.

5. When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and prepared to step back.

6. Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}



For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.



CARAMELIZED BUTTER FROSTING



12 tablespoons UNSALTED BUTTER

1 Pound CONFECTIONER'S SUGAR, SIFTED

4-6 Tablespoons HEAVY CREAM

2 teaspoons VANILLA EXTRACT

2-4 Tablespoons CARAMEL SYRUP

Kosher or sea salt to taste



1. Cook butter until brown.

2. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

3. Pour cooled brown butter into mixer bowl.

4. In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste



 

 

2 comentarios:

Gaby dijo...

Cada vez que entro a tu blog me da muchaaa hambre jajajajaja....de ve deliciose...

niña me he mudado de blog si quieres pasar es www.devezencuandopino.blogspot.com


saludos y buen fin de semana

Paola R. dijo...

Hola Tere, que rico!!!

Paso a desearte unas felices fiestas y un año nuevo lleno de bendiciones!!!
nos estamos leyendo, un abrazo.

 

LA MEDIA VUELTA | Creative Commons Attribution- Noncommercial License | Dandy Dandilion Designed by Simply Fabulous Blogger Templates