5/24/08

lemon-raspberry pound cake...

for our 6th anniversaries...
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Ingredients:

make for 2 servings (4 7/8" x 1 7/8" fluted tube pans)
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- 1/2 cup all-purpose flour
- 1/4 ts. baking powder
- 1/4 ts. baking soda
- 1/8 ts. salt
- 1/2 stick (1/4 cup) unsalted butter, room temperature
- 1/3 cup sugar
- 2 ts. lemon zest
- 1/2 ts. lemon extract
- 1 egg
- 2 tb. milk
- 1/2 cup raspberry
- 3 egg whites
- 1 cup sugar
- 3 tb. water
- 2 ts. corn syrup
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Procedure:
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1. Preheat the oven to 350 degree F and spray the pans.
2. Sift all dry ingredients together.
3. Cream the butter and sugar until smooth, then add egg, extract and zest.
4. Add dry ingredients alternately with milk, blend until just combined.
5. Divide between the pans and add raspberry into the batter.
6. Bake for 20 minutes. Cool in pans for 5 minutes, then remove from the pans and let it cool completely.
7. Make Italian meringue with egg whites, sugar, water and corn syrup.
8. Fill the pastry bag with Italian meringue, pipe around the cake from the bottom to the top. Pipe one rose and place on the top of the cake.
9. Brown the edges lightly with a blowtorch.

5 comments:

Anonymous said...

โอ้วววว...มายก๊อดดด ขนมไฮโซน่ากินมั่กๆ

อยากให้ตัดโชว์เนื้อข้างในจังค่ะ อยากเห็นๆ

ออย...แม่จูโบ้จ้า

Liliana said...

What a beautiful cake! Happy anniversary!

Thip said...

หวัดดีน้องออย, กินหมดไปแล้วอ่ะ ข้างในก็เค้กธรรมดานี่ล่ะ ไม่ได้ตัดแบ่งปาดครีมอะไรทั้งสิ้น เพียงแต่พี่ใส่แรสเบอรี่สดเข้าไป รสชาติเปรี้ยว ๆ หวาน ๆ ดี...

Thank you, Liliana. :)

Vanillaorchid said...

Happy 6th Anniversaries ka P'Thip.

The cake is very neat and beautiful ka. ^-^

Thip said...

Thanks, Om.

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