And then ... then you want a cake; but a simple cake, quick to prepare and without frills.
For example this here:
few ingredients and a mixture of fast and test errors.
Is the result? Great!
Basically, the base for this dough is the same as the one I use for another of my cakes that are good for all occasions; precisely apple pie for every day!
Here it is prepared in an even more simplified version which requires, as a single process, the mixture of the various ingredients.
And to make everything even easier, the butter in the dough is added at the end and already melted.
What more do you want than to start preparing it?
Ingredients, for a 22 cm Ø cake pan:
|XNUMX cups milk||ml.||130|
|sachet baking powder||pc.||1|
|pure vanilla||pinch (made with three fingers)||1|
In a mixer, or in the bowl with a whisk, whisk the whole eggs well and absolutely at room temperature with the sugar until you get a nice swollen cream.
As you can see, the whipped egg whites are not added later ...
Add the milk and then, as soon as it is incorporated, continue mixing, gradually pouring the flour already mixed with yeast, vanilla and lemon zest
(if you use vanilla yeast you can avoid adding vanilla).
Complete everything by adding the butter already melted over very low heat (or for a couple of minutes in the microwave at minimum), stir a moment more.
Pour into a baking pan lined with parchment paper; We could also butter and flour but, as written above, today we have little desire to work!
Bake at 170 ° for 40 '(static oven or hot air with only lower heat).
At the end of cooking, however, check that the cake is cooked well (usual method of the steccolino ...).
Sprinkle with powdered sugar and let cool on a wire rack.
Slicing and eating.
ADVICES AND NOTES:
- to save or print.
- It is a dough - and a cake - susceptible of different variations, all simple.
I promise to present them as soon as possible.
- As an alternative to powdered sugar to be put at the end of cooking, you can sprinkle the mixture of sugar - even better than raw sugar - before baking.
- For a larger cake, use a 26 cm Ø cake pan and increase the ingredients by a third.
- And, to use a 8x22 cm plumcake mold, you only need to halve the given ingredients!
Your comments are welcome!
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