Руслан приежает 1 ноября...
мы поссорились... потому что я хотела его встретить в Киеве в аэропорту... ему кто-то распатякал... он закатил истерику, мы поссорились... сегодня написал, что он хочет , чтоб я его встретила, но в Днепропетровске...
а я хочу испеь тортик... приедет мой папа... ну и Руслана родители припрутся... сто пудов.... они начали меня раздражать... так вот вернемся к тортику.... вот такой хочу:
если еще ктоо-то захочет могу дать описание)))
1 вариант торта
Ingredients
* 1 cup vegetable shortening
* 2 eggs
* 1 1/2 cups sugar
* 1 teaspoon cocoa powder
* 2 ounces red food coloring
* 2 1/2 cups cake flour
* 1 teaspoon salt
* 1 cup buttermilk
* 1 teaspoon vanilla extract
* 1 teaspoon baking soda
* 1 teaspoon vinegar
* White frosting, recipe follows
White Frosting:
* 2 tablespoons flour
* 1 cup milk
* 1 cup unsalted butter
* 1 cup confectioners' sugar
* 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.
Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.2вариант торта
Ingredients
• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
Directions
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
