Hello dear friends of the community, I hope you are well today I will be preparing a delicious air cake that was pending after I made the pastry cream, it is very rich with this cake, it is an Italian sponge cake named in honor of the city of Genoa and closely related to Italian and French cuisines. The sweet is notable for its elastic texture and somewhat dry, so it is often dipped with flavored syrups or liqueurs, and often served covered with butter cream or pastry cream, then here I will be sharing the ingredients and the procedure
Ingredientes/ Ingredients
- 1 taza de harina
- 1 taza de azúcar
- 3 huevos
- 1 cucharita de bicarbonato
- 1 cucharita de vainilla
- 1 cup flour
- 1 cup sugar
- 3 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Preparación/ Preparation
1.- Colocamos en un bowl los tres huevos
2.- Y después la taza de azúcar y comenzamos a batir hasta obtener el punto letra o punto de cinta, Al batir durante 10-12 minutos, la mezcla se vuelve más clara y espesa. Es llamada a punto de letra porque al levantar las espátulas de la batidora y caer la mezcla se puede formar una letra sin que se deforme.
1.- Place the three eggs in a bowl.
2.- And then the cup of sugar and we begin to beat until we obtain the letter point or ribbon point. When beating for 10-12 minutes, the mixture becomes clearer and thicker. It is called letter point because when the spatulas are lifted from the mixer and the mixture falls, a letter can be formed without deforming it.
3.- Luego vamos agregando la harina y bajamos la velocidad de la batidora
4.- Después agregamos la cuchara de bicarbonato y la vainilla
3.- Then we add the flour and lower the speed of the mixer.
4.- Then we add the spoon of baking soda and the vanilla.
5.- Después enmantequillamos el molde y después enharinamos el molde
6.- Y agregamos la mezcla al molde y la colocamos al horno hasta que dore
5.- Then we butter the mold and then flour the mold.
6.- Add the mixture to the mold and place it in the oven until golden brown.
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And so is our air cake I filled it with pastry cream and well friends thank you all for reading me and for the support
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All photos are my property
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