Questa ricetta giaceva da un bel pò nel mio archivio personale di ricette da provare and since the other day, I am advanced 4 egg whites, which is presented here is an opportunity to make this cake so I was curious about and I saw on the site Morena "Mint and Chocolate . The taste of rum goes well with apples and cinnamon, and is so good and fragrant that just ended, you want to do it again immediately! To realize I used a round cake tin with a diameter of 26 cm line of sweet smile of Academy Mugnano
Ingredients: 200 grams of sugar
120 gr soft butter 120 g flour
80 g starch or Maizena
4 egg whites 1 pinch salt 2 teaspoons baking
3 apples
Cinnamon Lemon Juice
Rum (I used half a vial of rum flavoring)
60 grams of raisins (not me)
Method: Peel
and slice apples. Add two tablespoons of sugar, lemon juice, half a little bottle of rum and cinnamon.
Beat the egg whites until stiff with a tablespoon of sugar and set aside.
Working in butter cream and sugar, then add the sifted flour with the starch, baking powder and salt.
Add the apple sauce with all the soaking and then combine it with a spatula, very gently and repeatedly, the egg whites.
Pour into the mold has been buttered and floured
and bake at 180 degrees for about 30-35 minutes.
Once cool, sprinkle with powdered sugar.
Notes: for me that is a delicious first-class, the dose of sugar is perfect for those who prefer a less sugary, it is recommended to decrease the dose of sugar to 150 grams
Working in butter cream and sugar, then add the sifted flour with the starch, baking powder and salt.
Add the apple sauce with all the soaking and then combine it with a spatula, very gently and repeatedly, the egg whites.
Pour into the mold has been buttered and floured
and bake at 180 degrees for about 30-35 minutes. Once cool, sprinkle with powdered sugar.
Notes: for me that is a delicious first-class, the dose of sugar is perfect for those who prefer a less sugary, it is recommended to decrease the dose of sugar to 150 grams
0 comments:
Post a Comment