![]() ![]() When we take it out, we wait 5 minutes, and sprinkle a lot of icing sugar on top. 4 tablespoons unsalted butter, at room temperature, divided. (Mine with this high mold took about 45 min). 6 Pixie tangerines or clementines, unpeeled. We put in the oven 30-45 minutes depending on the mold and the height of our sponge cake. ![]() We put the cake in a mold spread with margarine so that it does not stick. We preheat the oven to 180º heat up and down, or fan function (I turn it on just when I start to make the recipe, because it takes more or less that to reach 180º). Without washing the glass, we put the 250 g of sugar, the eggs and the chopped mandarins and we program 3 minutes, temperature 37º, speed 4 so that the cake is more spongy.Īdd the yogurt and sunflower oil and mix to 5 seconds at speed 3 or until well mixed.Īdd the salt, flour and yeast and mix well 10 seconds, speed 4. If we have left over after decorating the cake, we can store it in a tupperware or in a well-closed jar at room temperature. Let it cool for 10 minutes before inverting onto a plate. Simmer until translucent, about 20 minutes. Bake for 45 minutes or until a toothpick comes out clean. Bring sugar and 1 cup water to a boil in a medium saucepan, stirring, until sugar dissolves. ![]() Pour batter on top of the tangerine slices and smooth evenly. Add flour, baking powder, salt, and milk, mixing well. We add the 6 tablespoons of sugar and crush 30 seconds, progressive speed 5-7-10. Arrange tangerine slices in a pattern over the brown sugar mixture. Drizzle the glaze on top of coffee cake and serve.First we are going to prepare the icing sugar because in order for it to come out well, we have to have the glass very dry.
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