INGREDIENTS
- Time:
- – Butter 300 g.
- – Sugar 300 g.
- – Flour 0000 300 g.
- – Baking powder 1 tsp.
- – Sal ¼ cdta.
- – Egg 5 items.
- – Vanilla Essence 1 tsp.
- Stuffed:
- – Dulce de leche pastry chef 1.5 kg.
- Armed:
- – Italian meringue.
ARGENTINE CAKE crammed with pastry dulce de leche and embellished with Italian meringue
PROCEDURE:
1. Take the butter out of the fridge in order that it’s creamy and activate the oven at 180 levels to preheat.
2. Select the scale of the cake. For which you could seize a plate or detachable cake base. These portions are designed for a 22 mould however you can also make it smaller or bigger by adapting the portions.
3. On a bit of butter paper you’re going to mark the circumference of the chosen plate with a pencil or fiber. You’re going to put together 12 rectangles of butter paper with the circle drawn.
4. As soon as that’s prepared you begin making the cake dough. In a big bowl, put the butter and sugar. Beat with an electrical mixer for roughly 5 minutes or till it has develop into a softer, whitish cream. Add the vanilla essence and beat a bit of extra.
5. As soon as the butter is effectively creamed, you’re going to add the eggs one after the other. It is rather necessary that you simply beat effectively after including each in order that it emulsifies effectively with the fats matter. (The best is to weigh the eggs already cracked and that the entire weighs 300 g. It’s estimated that the eggs weigh between 55 and 60 grams however 45 gram eggs are additionally bought. These small variations change quite a bit within the pastry store. When you’ve got a scale, weigh them and it’ll end up higher.)
6. In a separate bowl, combine the flour, salt and baking powder. Sift with a sieve.
7. As soon as the eggs are included and the preparation is sweet
homogeneous, depart the mixer apart. Add the flour combination and blend effectively with a rubber spatula till every little thing is mixed.
8. The concept is that every one the circles are the identical top. To realize this, it’s best to weigh every layer that we’re going to draw on the butter paper disk. For a 22 cm mould every lid should weigh 100 g.
9. Put 100 g of dough on the middle of the circle drawn on parchment paper and unfold it with a spatula or spoon. Attempt to make it as whilst potential.
10. Prepare dinner the discs in a preheated oven at 180 levels for 7 minutes.
approx. They do not must be browned an excessive amount of as a result of in any other case they may dry out.
11. Prepare dinner and funky the prepared discs on the counter.
12. As soon as all of the discs are cooked, assemble the cake, alternating with layers of 140 g of pastry dulce de leche.
13. Adorn with Italian meringue, fondant or icing.
