MI PRIMER DESAFIO DARING BAKER.
LA RECETA DE MARZO : EL PASTEL DE FIESTA PERFECTO DE DORIE
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Esta ha sido mi primera participación en Daring Baker, cuando conocí la existencia de esta especie de club, me encantó la idea, y en seguida pensé en apuntarme, pero no tenía muy claro si se convertiría en la típica cosa a la que te apuntas con mucha ilusión, pero que luego cuando va pasando el tiempo vas abandonando, hasta dejarla en el olvido, como el aprender inglés, que cada vez que uno se matricula piensa, "esta vez acabo hablando como el mismísimo Shakespeare", pero entre tanto "to be or not to be", y cansado de memorizar los dichosos verbos irregulares, una semana es una excusa, otra semana otra, y al final ,piensas si hay 380 millones de hablantes de español por el mundo, raro es que nunca me encuentre con ninguno, y lo dejas.
Pero esta vez tengo que reconocer que este club me ha enganchado, terminé el primer desafío y ya me apetece comenzar con el siguiente, esto ha llevado a que David diga que me estoy volviendo muy Friki, no se, tal vez ,.... puede que un poquito.:)
El desafío de este mes, es un pastel o tarta de las clásicas de cumpleaños, a mi no me entusiasmaba mucho la receta, por dos razones, una, porque no me gustan mucho los pasteles tan típicos de cumple de niño, y otra por que para David y para mi, una tarta entera después de la semanita de torrijas que llevábamos no me parecía lo mas adecuado.
Pero la receta me sorprendió, es un pastel muy suave y ligero , con una combinación de sabores muy buena, el bizcocho tiene un sutil aroma de limón y las capas van formadas por mermelada y una especie de merengue con mantequilla al limón con un toque de vainilla, muy bueno.
Y para no hacer demasiado pastel, utilicé solo la mitad de los ingredientes, y la monté sobre unos aros de emplatar de unos 12 cm de diámetro , para que os hagáis una idea de lo pequeñita que es, cabe en un plato mediano.
English post, dedicated to Daring Baker Bloggers
And this is the translation.
Sorry, but my english is not so good than I liked it, but I thought that was easier for my visitors from Daring Baker if I tried to translate this post .
Sorry about my mistakes.
This has been my first participation in Daring Baker, when I knew the existence of this kind of club, it enchanted me, and immediately I thought about joining, but I didn´t know if it would become the typical thing at which you joining with illusion, but sooner than later, you are leaving and leaving, until leaving it in the forgetfulness, like English learning, that whenever one is registered, thinks, “this time I´m going to end up speaking like Shakespeare“, but in the meantime, between ”to be or not to be ", and tired of try to remember the irregular verb list, again and again,one week it is one excuse, another week and another one, and at the end, you think, if there are 380 million Spanish speakers by the world, rare is that I never finds with one of this, and you leave it, at last.
But this time I must recognize that this club has hooked to me, I finished the first challenge and I already desire to begin with the following, this has taken to David says that I am becoming very Freak, I don´t know, maybe,…. it can that just a little bit.:)
Challenge of this month, it is a pie or cake of the classic ones of birthday, I wasn´t very exciting with this recipe, for two reasons, one, because I do not like much the so typical pies of birthday, and another, that for David and my, a whole cake later of a week plenty of "torrijas", that we took it did not seem to me but the suitable thing.
But the prescription surprised to me, is a very smooth pie and light, with a combination of very good flavors, the sponge cake has a subtle aroma of lemon and the layers go formed by jam and a species of merengue with butter to lemon taste, with a touch of vanilla, very good.
And I didn´t make too much pie, I used a half of the ingredients, and I made it on hoops of about 12 cm of diameter, so that you do an idea about the size that it is, fits in a medium plate.
Sorry, but my english is not so good than I liked it, but I thought that was easier for my visitors from Daring Baker if I tried to translate this post .
Sorry about my mistakes.
This has been my first participation in Daring Baker, when I knew the existence of this kind of club, it enchanted me, and immediately I thought about joining, but I didn´t know if it would become the typical thing at which you joining with illusion, but sooner than later, you are leaving and leaving, until leaving it in the forgetfulness, like English learning, that whenever one is registered, thinks, “this time I´m going to end up speaking like Shakespeare“, but in the meantime, between ”to be or not to be ", and tired of try to remember the irregular verb list, again and again,one week it is one excuse, another week and another one, and at the end, you think, if there are 380 million Spanish speakers by the world, rare is that I never finds with one of this, and you leave it, at last.
But this time I must recognize that this club has hooked to me, I finished the first challenge and I already desire to begin with the following, this has taken to David says that I am becoming very Freak, I don´t know, maybe,…. it can that just a little bit.:)
Challenge of this month, it is a pie or cake of the classic ones of birthday, I wasn´t very exciting with this recipe, for two reasons, one, because I do not like much the so typical pies of birthday, and another, that for David and my, a whole cake later of a week plenty of "torrijas", that we took it did not seem to me but the suitable thing.
But the prescription surprised to me, is a very smooth pie and light, with a combination of very good flavors, the sponge cake has a subtle aroma of lemon and the layers go formed by jam and a species of merengue with butter to lemon taste, with a touch of vanilla, very good.
And I didn´t make too much pie, I used a half of the ingredients, and I made it on hoops of about 12 cm of diameter, so that you do an idea about the size that it is, fits in a medium plate.
La receta original es una receta de Dorie Greespan del libro My Home to Yours (page 250), aquí os la pongo traducida y con la conversión de medidas americanas a las españolas.
Para el Bizcocho:
2 1/4 Tazas de harina.
1 cucharada de levadura
1/2 cucharadita de sal
1 1/4 tazas de leche entera
4 claras de huevo grandes
1 ½ tazas de azúcar
2 cucharaditas de ralladura de limón
125 gr de mantequilla sin sal.a
1/2charadita de zumo de limón
Para la Cobertura de Mantequilla:
1 taza de azúcar
4 claras de huevo grandes
250 g de mantequilla sin sal, a temperatura ambiente
¼ de taza de zumo de limón
1 cucharadita de extracto de vainilla
Para el acabado
2 / 3 mermelada de frambuesa o similar
1 ½ tazas de coco rallado
Comenzando
Precalentamos el horno a 180º.
Enmantequillamos un molde de tarta, mejor si es desmontable.
Para hacer el pastel
Tamizar juntas la harina, la levadura y la sal.
Batir juntos la leche y las claras de huevo en un tazón mediano.
Poner el azúcar y la ralladura de limón en un bol grande y frotarlos con los dedos hasta que el azúcar esté húmedo y fragante. Añadir la mantequilla y trabajamos con la paleta, cuando este incorporado batimos a media velocidad, aproximadamente 3 minutos, hasta que la mantequilla y el azúcar estén muy ligeras.
Ponemos el zumo de limón y a continuación, añadir una tercera parte de la mezcla de harina, y batimos a velocidad media.
Agregamos la mitad de la mezcla de la leche y el huevo , y luego añadimos la mitad de los restantes ingredientes secos hasta incorporarse. Y así hasta incorporar el resto de los ingredientes.
Por último, batir fuertemente unos 2 minutos para asegurarse de que está totalmente mezclado y bien aireado.
Dividir la mezcla entre los dos moldes y alisar con una espátula.
Hornear durante 30-35 minutos.
Dejar enfriar unos 5 minutos, y cortar cada bizcocho por la mitad en horizontal, para que nuestra tarta tenga 4 pisos.
Para realizar la cobertura de mantequilla:
Poner el azúcar y las claras de huevo en un recipiente, y ponerlo al baño maría, batiendo constantemente durante 3 minutos, hasta que tome un color claro y con brillo, como el de las "nubes" al calentarse. Retire el recipiente del calor.
Seguimos batiendo hasta que se enfríe con un batidor de mano o una batidora de varillas, durante 5 minutos. . Con una paleta incorporamos poco a poco la mantequilla y una vez incorporada, batimos a velocidad media-alta de 6 a 10 minutos, Puede ser que es este proceso la mantequilla se desligue de la mezcla, no importa sigue batiendo ya que se volverá a incorporar sin problemas.
Bajamos la velocidad de la batidora, y agregamos a la mezcla el zumo de limón y un la vainilla, sin dejar de batir un poco mas.Nos tiene que quedar una crema blanca y brillante.
Cubrimos la mezcla con film y reservamos..
Montamos la tarta:
Cogemos una capa de bizcocho y la cubrimos con mermelada, y sobre ella ponemos la cobertura de mantequilla, después ponemos otra capa de bizcocho y así sucesivamente hasta la última capa que no le ponemos nada encima.
Decoramos:
Puedes ponerle la cobertura de mantequilla por toda la tarta , cubriéndola o como yo, que le puse cobertura arriba de la tarta pero los laterales los cubrí con nata montada teñida con un poquito de colorante, quizás así es mas ligera, pero es mas sabrosa, si la cubrís toda con la cobertura.
Le ponéis la ralladura de coco como mas os guste, y lista.
Lo bueno de esta tarta es que admite múltiples combinaciones, pero yo no me perdería su combinación de mermelada mas la cobertura de mantequilla entre las capas de bizcocho, riquísimo¡¡¡
Original Recipe:
For the Cake
2 ½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract
For the Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract
For Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
About 1 ½ cups sweetened shredded coconut
Getting ReadyCentre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
To Make the CakeSift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out cleanTransfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
To Make the Buttercream
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.Remove the bowl from the heat.Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.During this time the buttercream may curdle or separate – just keep beating and it will come together again.On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
To Assemble the Cake
Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.Spread it with one third of the preserves.Cover the jam evenly with about one quarter of the buttercream.Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. I used whipped cream for tha sides and top
Press the coconut into the frosting, patting it gently all over the sides and top.ServingT
he cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.
StoringThe cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.Playing AroundSince lemon is such a friendly flavour, feel free to make changes in the preserves: other red preserves – cherry or strawberry – look especially nice, but you can even use plum or blueberry jam.Fresh Berry CakeIf you will be serving the cake the day it is made, cover each layer of buttercream with fresh berries – use whole raspberries, sliced or halved strawberries or whole blackberries, and match the preserves to the fruit. You can replace the coconut on top of the cake with a crown of berries, or use both coconut and berries. You can also replace the buttercream between the layers with fairly firmly whipped sweetened cream and then either frost the cake with buttercream (the contrast between the lighter whipped cream and the firmer buttercream is nice) or finish it with more whipped cream. If you use whipped cream, you’ll have to store the cake the in the refrigerator – let it sit for about 20 minutes at room temperature before serving.
