Cupcake solid walnut flour

Description

Fluffy and fragrant, tasty and unusual cake turns out. The pecans I used in baking never used, but what's there-never came across it. And I was completely fascinated with them-what a beauty! The taste is caramel-sweet, confectionary fragrance direct. No other flavors are not necessary. And the structure is unbelievable. We liked very, very, sorry, pecan instantly over!

Ingredients

Butter

100 g
Sugar

4 Tbsp
Chicken egg

2 piece
Wholegrain wheat flour

0.5 cup
The sugar syrup

50 ml
Sweet white wine

100 ml
Leavening agent

1 tsp
Pecans

15 piece
Powdered sugar

4 Tbsp

Cooking

Products cake pan.

Nuts clear from the shell and partitions, write 6-7 pieces for decoration, others grind in a coffee grinder, certainly adding a spoonful of sugar from the total. The sugar will absorb the peanut oil and allow to evenly grind the nuts.

Beat the softened butter with the sugar and nuts into the fluffy mass. Add the yolks and again beat. Pour caramel syrup, beat on low speed of mixer. Add the wine and whisk again.

Beat the whites in a cool foam with a pinch of salt. Sift the flour with the baking powder. In three steps mix flour and proteins from the oil mass. Carefully pour into shape and bake at 180 degrees until Browning and dry splinter. The aroma will go such that you won't miss the alert!

Remove the finished cake to cool on a rack and make the glaze. To do this, thoroughly mix powdered sugar and wine into a homogeneous mass. It is convenient to use a small silicone spatula. Warm cake pour the glaze, decorate with pieces of nuts and allow to cool completely and to dry the glaze.