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miércoles, 26 de febrero de 2014

For the cake
2 eggs
115ml milk
Sunflower oil 100ml
Honey 20ml
120g brown sugar
120g flour
1.5 teaspoons baking powder type Royal (baking soda )
2.5 teaspoons ground ginger
1 teaspoon ground cinnamon
a pinch of nutmeg
To almibarar :
100g Sugar
100ml water
1 cinnamon stick
For the ginger cream cheese
300g icing sugar or icing sugar
125g unsalted butter
125g Philadelphia cream cheese type
3 teaspoons ground ginger
1.5 teaspoons ground cinnamon
a pinch of nutmeg



Preheat oven to 180 degrees ( heat up and down ) or 160 degrees ( fan).

Mix well first 5 ingredients in the recipe. Booked .
In a bowl, sift the flour with the spices and yeast. We incorporate this mixture to the above mixture . Split the dough into capsules with a spoon of ice cream without going 2/3 .

Bake 20-22 minutes or until toothpick come out a few persons crumbs ( no high ) stuck . Leaving tune into the mold and then on a rack.

While cool prepare the syrup: heat water , cinnamon and sugar to a boil . Remove from heat . We left templar .

Prick the surface with a stick of cupcakes and almibaramos while still mild.

For the custard we beat the softened butter with the icing sugar (or icing sugar instead) , well sifted with spices , at maximum speed for at least 5 minutes. When the mixture is fluffy and clarification , we incorporate the cream cheese (Philadelphia type) and beat another 2 or 3 minutes until the mixture is smooth and fluffy , then beat the characteristic sounds at ( "plop plop" ) .



Decorate with nonpareils and sprinkles varied .

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