🍰 MOLLY CAKE : le gâteau de base pour les LAYER CAKES 🍰

🍰 MOLLY CAKE : le gâteau de base pour les LAYER CAKES 🍰


Hi the fruits of passion!
I hope you are well. Today, we will make a recipe that will serve you
to make great cookies, Layer Cakes or layered cake. And the recipe we will do is the Molly Cake. The Molly Cake is a cake
which is both super soft, which swells very well and especially that goes well
in the oven straight up high to be able to slice it
and make a layered cake. The secret of this cake, it’s instead of butter,
we will incorporate whipped cream. It’s going to really give a mellow to the cake. It will allow us to be able to
prepare it several days in advance and then to have a cake really well inflated. If you like the recipe,
do not forget a max of blue thumbs the little bell, and the recipe
Molly Cake is now and we are right after! You start whipping together
175 g caster sugar with 4 eggs you whip until the mixture
double or triple volume it must be very airy. I put all the ingredients
and the material in info bar. In another container, you mix 330 g of flour, a bag plus a teaspoon of baking powder, a pinch of salt and 2 spoons
vanilla powder. You can also put cinnamon
for example, it’s according to your tastes. You pour this preparation
in the first preparation, and either you mix gently with a maryse either you whip
a few seconds with the electric whip. Then you will whisk 33 cl
of liquid cream for 10 minutes at medium speed until it thickens You incorporate it in the preparation. First a big spoon of cream
that you can mix quickly, then everything else really very gently
to have a good air preparation, very light. You pour this preparation
in a baking circle you set the desired size and you bake for 1 h 15 at 160 degrees. And you return the cake
on a plate before unmolding. As I said in the introduction, you can prepare the Molly Cake
a few days in advance, 3 – 4 days in advance if you want. You keep it at that moment whole,
you do not cut it, you wrap it tightly in food film and you keep it in the refrigerator. However, if you keep it for 3 – 4 days, I advise you to imbiber
with a little sugar syrup. I give you the recipe now. You cut your Molly Cake with a bread knife. And for the syrup, you place in a saucepan
100 ml water, 100 g caster sugar. You bring to a boil
and you let it cook for 3 minutes. Then you remove fire. With a food brush, you smear all Molly Cake disks to have a cake that will remain soft. That’s it the recipe is over! You see, it’s really a cake
which is easy to make my Molly Cakes and that will allow you to make Layer Cakes really beautiful, straight, high. So, thank you for following this recipe and I’ll see you soon
on “Once upon a time there was pastry” Ciao!

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