On the second day of summer vacation, the child said he wanted to eat the burnt cake, rolled up his sleeves and made one
It was summer vacation, and the naughty child began to be restless at home. I was wandering around the house today and finally asked what I wanted to eat, and I specified Basque cake from my baking book. He said that this cake feels delicious. It looks a bit "charred on the outside and tender on the inside" and should be very fragrant.
Judging from the recipe, this cake is indeed quite fragrant. The main ingredients are light cream and mascarpone . Compared with the cheese version of Basque cake, this version of Basque has less cheese but a richer milk flavor.
It tastes quite good after being refrigerated. In the past few years, Basque cake can be said to be quite popular. Many people are attracted by its appearance and taste. A baked black cake with a deep depression makes it very appetizing due to the combination of color and luster.
Compared with other cakes, especially chiffon cake , I personally feel that its method is simpler. Because there is no need to worry about retraction, it is a "mountain" that can be conquered by baking novices. If you also want to try it, you might as well give it a try.
Basque cake
6-inch recipe: 250 grams of mascarpone, 2 eggs, 50 grams of caster sugar, low-gluten flour 10 grams, 100 grams of light cream
Baking steps:
1. Combine the light cream and mascarpone Take it out of the refrigerator, prepare the amount you need, and let it return to its original normal temperature at room temperature. After the mascarpone returns to temperature, add the fine sugar and mix well. Then, crack the room-temperature eggs in a bowl and stir well. Add in three times and mix well.
2. Each addition of egg liquid must be stirred evenly before adding the rest of the egg liquid. After the egg liquid is stirred evenly, pour in the required whipping cream and stir again evenly.
3. Then sift in the required low-gluten flour and stir evenly. Wrap the mold with oil paper in advance to prevent the cake batter from leaking. Then sift the mixed cake batter into the mold. Sifting can prevent the flour from clumping and the mascarpone "residues". This step can make the cake taste more delicate, so don't be lazy.
4. Preheat the oven to 200 degrees in advance, place the upper and lower heat in the middle and bake for 35 minutes. Everyone's oven characteristics are different, so appropriate adjustments must be made based on your individual oven.
5. Leave the cake to cool directly after it is baked. It is normal for the cake to shrink and collapse, so don’t worry too much. Compared with Qifeng , this is a "blatant" collapse. After cooling, cover with plastic wrap and refrigerate for a few hours or overnight.
6. Basque cake has the best taste after being refrigerated. It is very simple to make and can be said to be friendly to novice bakers. Recommend everyone to try it!
Tips for landlords:
1, eggs, whipping cream, and mascarpone should be taken out of the refrigerator in advance and returned to normal temperature
2. The mold should be wrapped in oil paper to avoid leakage of cake batter
3. The flavor will be better if refrigerated overnight
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