Bolo da Páscoa || Easter Cake
quarta-feira, março 23, 2016
Uma sugestão deliciosa com os sabores que nos fazem felizes!
A delicious suggestion with the flavors that make us happy!
A delicious suggestion with the flavors that make us happy!
Ingredientes:
(bolo)
(bolo)
- 300g de farinha de trigo
- 160g de fécula de mandioca
- 320g de açúcar
- 2 colheres (chá) de fermento em pó
- 500ml de leite
- 120g de manteiga sem sal
- 4 ovos
- 100g de açúcar
- 100ml de água
- 1 pau de canela
- casca de limão
- 150g de açúcar
- 75ml de água
- 5 gemas
- fios de ovos (de compra ou pode fazê-los vendo aqui)
- amêndoas laminadas, q.b.
- amêndoas de páscoa, a gosto
- canela em pó q.b.
- lascas de chocolate branco q.b.
Ingredients:
(cake) 300g all-purpose flour, 160g cassava starch, 320g white sugar, 2 tspoons baking powder, 500ml whole milk, 120g unsalted butter, 4 eggs
(lemon-cinnamon syrup) 100g white sugar, 100ml water, 1 cinnamon stick, lemon zest
(egg filling) 75ml water, 150g white sugar, 5 egg yolks
(assemble) egg threads, slivered almond, easter almonds, grounded cinnamon, white chocolate pieces, as needed
Preparação:
(bolo)
Bata as claras em castelo e adicione aos poucos o açúcar, até obter um merengue firme.
Junte as gemas, uma a uma, enquanto bate. Junte o leite e a manteiga amolecida.
Por fim, junte a farinha, o fermento e a fécula.
Leve ao forno a 180ºC por 60 minutos, em forma de buraco.
(bolo)
Bata as claras em castelo e adicione aos poucos o açúcar, até obter um merengue firme.
Junte as gemas, uma a uma, enquanto bate. Junte o leite e a manteiga amolecida.
Por fim, junte a farinha, o fermento e a fécula.
Leve ao forno a 180ºC por 60 minutos, em forma de buraco.
(doce de ovos)
Leve o açúcar e a água ao lume até ferver.Numa taça, mexa as gemas para desfazer. Junte a calda a fio, mexendo.Retorne com tudo ao lume e mexa até engrossar. Retire do lume e reserve.
(calda de limão e canela)
Ferva todos os ingredientes e reserve.
(montagem)
Com o bolo ainda na forma, regue com calda.Desenforme, nivele e coloque-o num prato de servir.Cubra a gosto com doce de ovos.Decore com fios de ovos e amêndoa laminada.
Polvilhe com canela em pó e decore com as amêndoas de Páscoa e as lascas do chocolate branco.
Method:
(cake)
Whisk the egg whites and, gradually, add the sugar until you get a firm meringue.Add the egg yolks, one by one, as mix it. Add the milk and the softened butter.Finally, add the flour, baking powder and cassava starch.Bake at 180ºC for 60 minutes, in a bundt cake pan.
Whisk the egg whites and, gradually, add the sugar until you get a firm meringue.Add the egg yolks, one by one, as mix it. Add the milk and the softened butter.Finally, add the flour, baking powder and cassava starch.Bake at 180ºC for 60 minutes, in a bundt cake pan.
(lemon-cinnamon syrup)
Boil all ingredients and set aside.
Boil all ingredients and set aside.
(egg filling)
Bring the sugar and water to boil.In a bowl, stir the egg yolks. Add the syrup, slowly, mixing.Return everything to the boil and whisk until thickened. Remove from heat and set aside.
Bring the sugar and water to boil.In a bowl, stir the egg yolks. Add the syrup, slowly, mixing.Return everything to the boil and whisk until thickened. Remove from heat and set aside.
(assemble)
With the cake still in the pan, drizzle with syrup.Unmold, level and place it on a serving plate.Cover it with egg filling, as you like.Decorate with egg threads and slivered almonds.Sprinkle with ground cinnamon and decorate with Easter almonds and white chocolate pieces.
With the cake still in the pan, drizzle with syrup.Unmold, level and place it on a serving plate.Cover it with egg filling, as you like.Decorate with egg threads and slivered almonds.Sprinkle with ground cinnamon and decorate with Easter almonds and white chocolate pieces.
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