Description
A surprisingly tender cake with a soft biscuit and cranberry sauce. Try it - it's delicious!
Ingredients
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Sauce
0.5 can
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Lemon juice
2 Tbsp
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Powdered sugar
2 cup
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Sugar
0.5 cup
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Vanilla essence
0.5 tsp
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Flour
1 cup
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Chicken egg
4 piece
Cooking
In a heatproof bowl drive 4 eggs and 0.5 cups of sugar.
Beat the eggs with the sugar at medium speed.
In kastrjulku pour the boiling water and put on fire. A heatproof bowl and place on saucepan. The bowl should not touch water. Maximize the speed of the mixer and beat until thick and whitening mixture. Remove from pan and add vanilla essences.
Continue whipping until the peaks and to cool the mixture.
Add in the flour. Stir gently with a spatula.
On a baking sheet (line with parchment) size 40X30 spread the dough. The dough is distributed with an iron spatula or knife (wide blade) around the perimeter evenly.
Bake at temperature 170 gr 7 minutes. Cake should be lightly browned.
Allow the cake to cool slightly, about 5 minutes, no more. Remove from the parchment. Cut into equal 4 parts.
Cranberry sauce D arbo a little beat with a blender.
We coat our cakes with Cranberry sauce D arbo with the help of pastry brush. The upper layer is not lubricated sauce. Only 3 layers.
Cut into 12 squares.
Prepare the glaze: juice of 1/2 lemon 1.5-2 cups of powdered sugar, a little warm water In the sifted icing sugar add lemon juice (strain through a strainer) and quite a bit of warm water, mix thoroughly.
The frosting can be left white or you can add food. dye.
Lay pastry on a flat surface (or grid) to pour the icing, starting from the middle of each cupcake, the frosting should spread smoothly, but not to drain completely.
Let stand for cake 30-40 minutes for glaze to harden. Decorate as desired. Cakes even tastier the next day.
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