Saturday, July 31, 2010

Bake with ease: Raspberry Caramel Cake



 You can call this cake "financier", a cake, or anything that you want ^^, actually name is not  important when talking about food, taste is.




I got this recipe from .......  Anyway I still love her books because most of her recipes are reliable.
This time, I have an eye on this little cake, the look is great and the taste, well, it's delicious! And the other benefit is it uses egg white, which I have a lottttttttt!  


The method for making this cake is the same as the small size financier, by making the Beurre noisette” and mix all the ingredient together. This cake baked in a large pan rather than small one, and I think it's make the cake moist and more delicious.
Baking in the large pan is better when preparing the pan too, because when using the small pan you have to butter and flour all the little pan with cautious (this kind of cake will stick like crazy, -*-) or use the silicone pan instead.


I love the combination of the taste, the sweet and fragrance cake with a touch of the berry, with each bite, you will feel both warm and refreshing ^^.
So, it's might be a great time for you to try something, why not start with this easy and delicious cake, and sharing it with the people you love, and you will know that happiness is very easy to find.






Raspberry Caramel Cake
Make 18 cm cake




70g ................................. Icing sugar
30g ................................. Almond powder
30g ................................. Cake flour
¼tsp .............................. Baking powder
10g ................................. Honey
½tsp .............................. Vanilla extract
2 ...................................... Egg white (or 75g)
75g .................................. Salted butter
2tbsp .............................. Brown sugar
50g ................................. Raspberry


Preheat tne oven to 180°C.
Butter and flour the 18cm pan.
  
Melt the butter in the pan over low heat, until the milk solids sink to the bottom of the pan and begin to brown. Remove the pan from the heat and let the butter cool completely.(it’s called “Beurre noisette”)






Mix cake flour, icing sugar, almond powder, baking powder and brown sugar together in medium bowl.
Pour the egg whites, and honey, beat to combine, then add the Beurre noisette and whisk to combine.




Pour the mixture into the pan, and put in the oven and bake for 20 minutes or until the top of the cake is golden brown.
Let the cake cool for 10-15 minutes then take out of the pan and let it cool completely.



Bake with ease: Raspberry Caramel Cake

2 comments:

Jennifurla said...

What a pretty cake

Swee San said...

oh i wish japanese cake books have translation to english :(

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