I suuuuper excited with the arrival of my book Essentials of Baking by Williams-Sonoma, after looking and looked again in the shops of Madrid, in search some decent pastry book in English (which I will not tell you I do not, in specialized libraries or similar) I decided to order it on Amazon.com, the American, with the conversion dollars euros cheapie and it's more so check that this works, the thing is that the book I has arrived early and in perfect condition. Let us give thanks to my portfolio (female postman haha) that is great and I personally have enrtregado package.
The book is phenomenal, which I had read on some blogs such as the Rincon de Bea you is all nicely explained with beautiful photos also come measured in grams, ounces, cups or mugs, the only drawback is that if you do not know English, you will not understand or bad dad ... all this is that it accurately to buy more stuff at Amazon and gives me that miedito by not having to move is very sweet to me because of my congenital laziness jaj
The book is phenomenal, which I had read on some blogs such as the Rincon de Bea you is all nicely explained with beautiful photos also come measured in grams, ounces, cups or mugs, the only drawback is that if you do not know English, you will not understand or bad dad ... all this is that it accurately to buy more stuff at Amazon and gives me that miedito by not having to move is very sweet to me because of my congenital laziness jaj
Well, yesterday I made some cupcakes drunk, typical of Guadalajara for my father who loves and deserves them, the truth that once the happy drunks mess made me ask what turning on the oven and hob (at least once) at one time that the calorazo you are doing here in Madrid made me sweat blood, but hey, it was worth, are delicious and very very juicy, I encourage them leaving you Here is the recipe:
the book "Typical English" of Koldo Royo:
Ingredients:
For the cake:
· 125 grams sugar • 6 eggs
• 200 gr of flour
· I threw my orange zest
For the syrup:
No. 375 grams of sugar
· 250 ml of water (one cup)
· 250 ml of sweet wine or liqueur (I used Porto of Portugal and liquor Beirão both)
· Cinnamon sprinkle
Separate the yolks from the whites and beat the yolks until they bleach with half the sugar, the other half use it to make a meringue with the egg whites until stiff churning and throwing little sugar bit to get it.
Then mix yolks and whites with a spatula by encircling movements, once they are mixed start to incorporate the sifted flour.
Then I pour everything into a mold lined with parchment paper (I did it in a cast of about 10 cm long Pyrex square and went pretty Altit thing for this recipe is not as desirable as worse after they get wet.)
Bake at 200 degrees for 10 minutes is removed from oven, remove the mold and allowed to cool on a rack.
In a saucepan add the sugar to the syrup and a glass of water, reducing until almost a syrup EBRA know that is ready when get some syrup between your thumb and forefinger to be a fine Ebra separate it will break easily. To this syrup will add a glass of liquor. Once cool
will cut the cake into squares about 5 inches square and bathe in the syrup until well soaked.
when removing the sprinkle with some cinnamon and you're done!
Watch how you eat more than one position will be tipsy jajaja
Marta.
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