Of all the versions I know of this classic cake, this is the one I like best; maybe it requires a little more attention and time to prepare it but the result is guaranteed.
Unless you expect guests, usually I prepare the version with the doses indicated below; clearly for a party or otherwise in the presence of guests, you should use the doses doubled, those usually indicated by several cookbooks.
Without forgetting to slightly increase the temperature and cooking times at this point.
A recommendation though: this cake gives its best if cooked in a casserole or a donut pan; the classic cake pan does not guarantee the ideal result.
Moreover, the slices are better!
Ingredients for a cake in cm cassette 10x20:
|
cup sugar |
g. |
125 |
|
salted butter |
g. |
125 |
|
flour |
g. |
70 |
|
flour |
g. |
80 |
|
eggs |
pc. |
2 |
|
egg (yolk only) |
pc. |
1 |
|
rum |
TS. |
½ |
|
Lemon peel |
Ad Lib. |
|
|
vanilla bourbon |
pinch (made with three fingers) |
1 |
|
sale |
pinch (made with three fingers) |
1 |
|
baking powder (See note) |
sachet |
1 |
Preparation:
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Pour into the bowl of the mixer the butter and sugar and mix until a soft, smooth cream; as written in the beginning it takes time and patience but, luckily, the hard work does the mixer.
Add the eggs one at a time and then the egg yolk, always stirring: the dough should always have the appearance and consistency of a cream.
Proceed by adding little by little the already mixed flour and starch together with even the baking powder, vanilla and already finely chopped lemon zest. As soon as everything is well blended pour the rum and stir again a couple of minutes.
Take the mold, already buttered and floured, and gently pour the mixture. Bake at 170 degrees for 30 '. Now cut the cake lengthwise with a knife (it will swell better) and continue cooking at 160 ° for another 20 '.
At this point the cake is ready but, for safety, the test of the toothpick can confirm this.
Allow to cool briefly and as soon as possible remove the cake from the form and place it on a wire rack to cool completely.
Sprinkle with icing sugar and cut into slices, not too thin.
It is also great the next day.
ADVICES AND NOTES:
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- NOTE: : You can use vanilla yeast, but the flavor of pure vanilla is unsurpassed.
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