Angel Cake With Raspberries / Prajitura Ingeras Cu Zmeura
articol scris de elenapaduretu blog eileen-cuisine.blogspot.com
Daca iti place reteta prezentata da un like pe butonul din stanga
I was looking for a cake recipe with egg whites, I collected many of them during this last week. I found this beautiful recipe of light, tender, moist, not that sweet cake. I added some raspberries and blueberries that I had in the fridge. I only used half of the recommended quantities because I made only 8 mini cakes. You can double them. Also, you can make it simple, without any fruits inside, it will taste delicious:) I found the recipe here.
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Cautam o reteta de prajitura din albus de ou, pentru ca am strans foarte multe in ultima saptamana. Am dat de aceasta prajitura aerisita, nu foarte dulce, simpla si extrem de light. I-am adaugat si cateva fructe de padure pe care le aveam in frigider si era pacat de ele sa devina inutile:) Eu am folosit doar jumatate din cantitatea recomandata pentru ca am facut doar 8 mini prajiturele. Voi le puteti dubla cu incredere. De asemenea, puteti sa nu puneti fructe inauntru, iese foarte delicios si fara:)
Ingredients (8 pieces):177g egg whites
170g superfine sugar
55g sifted cake flour
Half teaspoon cream of tartar
A pinch of salt
1 teaspoon vanilla extract
Half teaspoon almond extract
Raspberries
Method:
Preheat oven to 325F.
In a small bowl, whisk together 3/4 cup sugar and the cake flour. Set aside.
Beat egg whites until frothy, the add cream of tartar and salt. Beat until fully incorporated then begin to add the remaining 3/4 cup of sugar 1-2 tablespoons at a time. When sugar has been added, beat egg whites to soft peaks. Once you have soft peaks, add the vanilla and almond extracts and beat for a few seconds to evenly distribute.
Sift the flour/sugar mixture over the egg whites in 3-4 additions (depending on your proficiency with folding flour into egg whites) and gently fold it in after each addition. It is better to take your time and do it gently than to rush and deflate the egg whites.
Coat raspberries with flour, so they won't end up at the bottom of the cake.
Spoon batter into a greased pan or 8 individual small pans. Spoon just half of the batter, sprinkle with fruits, add the remaining batter and continue with fruits. Tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.
Bake for 20 minutes for small ones or 40 minutes for the big cake, until the top springs back when lightly pressed, also make the toothpick test.
Remove from oven an allow to cool for 5 minutes then gently run a thin knife around the sides, then around the bottom, of the pan to release the cake and leave it cool completely. You can dust some icing sugar on top.
Spoon batter into a greased pan or 8 individual small pans. Spoon just half of the batter, sprinkle with fruits, add the remaining batter and continue with fruits. Tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.
Bake for 20 minutes for small ones or 40 minutes for the big cake, until the top springs back when lightly pressed, also make the toothpick test.
Remove from oven an allow to cool for 5 minutes then gently run a thin knife around the sides, then around the bottom, of the pan to release the cake and leave it cool completely. You can dust some icing sugar on top.
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Ingrediente (8 buc.):177g albus de ou
170g zahar fin
55g faina data prin sita
Jumatate lingurita crema tartar
Un praf de sare
O lingurita esenta vanilie
Jumatate lingurita esenta de migdale
Zmeura
Mod de pregatire:
Incingeti cuptorul la 325 F/165 grade. Amestecati jumatate din zahar cu faina. Lasati deoparte.
Bateti ouale cu mixerul cateva secunde, apoi adaugati crema tartar si sarea. Bateti pana se incorporeaza apoi incepeti sa adaugati restul de zahar, cate 1-2 linguri o data. Bateti bine pana face moate. Adaugati esentele de vanilie si migdale si mai bateti cateva secunde pana se incorporeaza.
Dati prin sita faina si zaharul peste albusuri in 3-4 randuri si amestecati usor dupa fiecare adaugare. E bine sa nu va grabiti in acest stadiu.
Dati zmeura prin faina si scuturati bine; faceti asa pentru ca fructele sa nu se duca la fundul prajiturii. Acum ungeti o tava cu unt si faina. Eu am folosit 8 tavi mici individuale, voi puteti folosi una singura de chec, sau doua, nu stiu exact cat iese si cat de mari sunt formele voastre. Puneti cam jumatate din compozitie apoi presarati fructe, pe urma continuati cu cealalta jumatate si iarasi fructe. Bateti tavile pentru a iesi tot aerul apoi dati la cuptor pentru 20 de minute in cazul individual sau 40 minute pentru o singura tava. Lasati pana devine auriu desupra si faceti testul cu scobitoarea, deci verificati inainte de timpul pe care vi l-am spus, dar nici prea devreme. Ele vor creste, deci lasati putin loc liber deasupra. Desi se lasa dupa ce le scoateti:))
Dupa ce le scoateti din cuptor, lasati-le sa se raceasca 5 minute, apoi scoateti-le pe o farfurie si lasati sa se raceasca complet. Le puteti presara cu zahar pudra.
