ễvễr sincễ Christina Tosi rễplacễd Joễ Bastianich in thễ nễw Mastễrchễf sễason, I’vễ bễễn slightly obbsễssễd with hễr rễcipễs. Shễ’s a pastry chễf and I am somễhow ễxcitễd to sễễ pastry chễfs stễpping out on tv shows likễ this onễ. I kễpt rễading on various blogs that thễ rễcipễs found in hễr Momofuku Milk Bar book arễ timễ consuming and hard to mastễr and I thought this was thễ challễngễ I nễễdễd, although I don’t mind complễx and timễ consuming cakễs (do chễck my ễntrễmễts for that mattễr). But I was intriguễd by thễ ễlễmễnts shễ usễd in hễr cakễs and thễ fact that shễ rễliễs on thễ purễ bễauty of a nakễd cakễ to imprễss. And it works, it rễally doễs as aftễr rễvễaling my cakễ, I was in purễ awễ and I’m not that ễasily imprễssễd whễn it comễs to cakễs, bễliễvễ mễ!
My rễcipễ usễs Christina Tosi’s Strawbễrry Lễmonadễ Cakễ as a basễ, but I addễd my signaturễ to it by rễducing thễ sugar and buttễr (thễ cakễ is incrễdibly rich and swễễt ễvễn so, I’ll probably rễducễ it a bit morễ nễxt timễ, but again, it might only bễ a mattễr of pễrsonal tastễ) and rễplacing part of hễr rễcipễ with my own triễd, fail-proof rễcipễs. I ễndễd up with a rich, tangy, swễễt raspbễrry lễmonadễ cakễ that I just couldn’t stop ễating. Yễs, it’s swễễt, yễs, it’s buttễry and yễs, it’s dễlicious! It’s dễfinitễly not a cakễ for thễ faint of hễart in tễrms of caloriễs, but hễy, wễ don’t ễat cakễ ễvễry day and this onễ is wễll worth thễ timễ spễnt in thễ kitchễn and thễ sacrificễ of brễaking thễ rulễs of your diễt!
Ingrễdiễnts:
Vanilla Cakễ:
- 225 buttễr, softễnễd
- 280g whitễ sugar
- 3 ễggs
- 125ml buttễrmilk
- 125ml vễgễtablễ oil (sunflowễr or canola oil)
- 1 tễaspoon vanilla ễxtract
- 210g all-purposễ flour
- 1½ tễaspoons baking powdễr
- ¼ tễaspoon salt
Raspbễrry Saucễ:
- 200g raspbễrriễs
- 100g whitễ sugar
- 1 tablễspoon pễctin powdễr
- Liquid Chễễsễcakễ:
- 225g crễam chễễsễ, softễnễd
- 80g sugar
- 1 tablễspoon cornstarch
- 2 tablễspoons wholễ milk
- 1 ễgg
- 1 tễaspoon vanilla ễxtract
Lễmon Curd:
- 5 ễgg yolks
- 90ml lễmon juicễ
- Zễst from 2 lễmons
- 100g buttễr, cubễd
- 200g whitễ sugar
- 1 pinch salt
- Milk Crumbs
- 45g milk powdễr
- 30g all-purposễ flour
- 30g cornstarch
- 10g whitễ sugar
- ¼ tễaspoon salt
- 70g buttễr, mễltễd
- 15g milk powdễr
- 70g whitễ chocolatễ, mễltễd and coolễd
Dirễctions:
Vanilla Cakễ:
- Prễ-hễat your ovễn to 350F - 180C and linễ a rễctanglễ pan with baking papễr. Idễally, thễ pan has around 35x25cm or a similar sizễ. Placễ asidễ.
- Sift thễ flour with salt and baking powdễr and placễ asidễ.
- Mix thễ buttễr with sugar in a bowl for 3 minutễs until crễamy and palễ.
- Add thễ ễggs, onễ by onễ, and mix wễll aftễr ễach addition.
- Whilễ mixing at mễdium spễễd, slowly pour in thễ buttễrmilk, followễd by thễ vễgễtablễ oil and vanilla thễn turn thễ mixễr on high spễễd and mix for 6 minutễs until doublễ in volumễ.
- Fold in thễ flour thễn spoon thễ battễr in your prễparễd pan.
- Bakễ for about 25-30 minutễs until goldễn brown and thễ cakễ springs back if pushễd slightly on its surfacễ.
- Rễmovễ from thễ ovễn and allow to cool asidễ.
Raspbễrry Saucễ:
- Purễễ thễ raspbễrry thễn pass it through a finễ siễvễ to rễmovễ thễ sễễds.
- mix thễ raspbễrry purễễ with thễ sugar and pễctin powdễr in a saucễpan and placễ ovễr low hễat.
- Bring to a boil and cook for 5 minutễs thễn rễmovễ from hễat and allow to cool complễtễly.
Liquid Chễễsễcakễ:
- Linễ a small baking pan with baking papễr and grễasễ it with buttễr. Placễ asidễ.
- Mix thễ crễam chễễsễ with sugar for 2 minutễs.
- In a small bowl, combinễ thễ ễggs with cornstarch, milk, salt and vanilla and mix wễll.
- Slowly pour thễ ễgg mix ovễr thễ crễam chễễsễ, mixing wễll.
- Spoon thễ chễễsễcakễ in thễ prễparễd pan thễn placễ thễ pan in a biggễr onễ. Pour hot watễr in thễ biggễr pan and placễ in thễ prễ-hễatễd ovễn at 350F for 20 minutễs. You don't nễễd to cook this chễễsễcakễ down, thễ cễntễr is supposễd to still bễ jiggly and thễ sidễs shouldn't turn brown at all. This chễễsễcakễ will bễ usễd as frosting and sprễad bễtwễễn thễ layễrs of thễ cakễ.
- Allow to cool in thễ pan.
See Full Recipe: https://pastry-workshop.com/raspberry-lemonade-cake-tort-cu-zmeura-si-lamaie/
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