Pound cake (cake four quarters) 250 grams of butter at room temperature, 250 grams of sugar, 250 grams of flour, 5 eggs and 1 teaspoon of baking powder. 250 grams of cream filling 35'1% fat, 2 tablespoons powdered sugar and strawberries. To make the butter pound cake we beat them at room temperature with the sugar.
Add eggs one by one, until it is integrated first, not adding the next. Sift flour with baking powder and add to the previous mass. Place it in the greased pan and bake at 170 º C for 60 minutes or until pierced with a toothpick comes out clean. Allow to cool. To make the filling, whip the cream with icing sugar.
Wash the strawberries, we remove the stems and chop. Cut two thick slices of our pound cake in a frying pan a knob of butter and brown them slices of cake. Let cool.
Add eggs one by one, until it is integrated first, not adding the next. Sift flour with baking powder and add to the previous mass. Place it in the greased pan and bake at 170 º C for 60 minutes or until pierced with a toothpick comes out clean. Allow to cool. To make the filling, whip the cream with icing sugar.
Wash the strawberries, we remove the stems and chop. Cut two thick slices of our pound cake in a frying pan a knob of butter and brown them slices of cake. Let cool.
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