Hello hello beautiful community of @foodiesbeehive🍎 I hope you are having a great day, I introduce myself, my name is Annicer and I am new to this gastronomic community, I really love sewing and making crafts but part of me also likes baking, I am just starting out in this world of cakes and that is why today I share with you the preparation of my little cake.
With just a few ingredients I wanted to give life to my first elaborate cake because if I tell you I have already made others but they have not been very good and I have always said that practice makes perfect so it is only about practicing. My grandmother says that adding losing is learned and the truth is that it is not true until you try, and one becomes more and more specialized, the key is not to give up and think that the impossible is possible thanks to the effort we make to make it so, so I only trusted that I could do it with a lot of patience and care, so without anything else to add, let's take it step by step friends.
🍰Ingredientes:🍰
Ingredients:
- 2 tazas de harina de trigo
- 250 gr de mantequilla
- 2 tazas de azúcar
- 2 tazas de leche líquida
- 1 cucharadita de sal
- 1 cucharadita de esencia de vainilla
- 2 huevos
- 2 cups of wheat flour
- 250 gr of butter
- 2 cups of sugar
- 2 cups of liquid milk
- 1 teaspoon salt
- 1 Teaspoon vanilla extract
- 2 eggs
🍰Ingredientes para el merengue 🍰:
ingredients for the meringue:
- 2 claras de huevo
- 1 taza de agua
- 2 tazas de azúcar
- Esencia de fresa
- 2 egg whites
- 1 cup of water
- 2 cups of sugar
- Strawberry essence
🍰(Procedimiento)🍰
(Procedure)
- Empezamos agregando en nuestro bowl la mantequilla y el azúcar para integrarlos ,vamos a revolver esto durante 10 minutos aproximadamente hasta que nos quede una pasta homogénea.
We start by adding the butter and sugar to our bowl to integrate them, we are going to stir this for approximately 10 minutes until we have a homogeneous paste.
- Procedemos a agregar nuestros huevos uno a uno para que se integren bien ,esto lo hacemos de la siguiente manera agregamos uno mezclamos alrededor de 1 minuto y volvemos a agregar el otro y así de esa manera nuestra mezcla queda un poco más suave,el huevo al pastel le da ese toque suave y esponjoso .
We proceed to add our eggs one by one so that they are well integrated, we do this in the following way we add one, we mix for about 1 minute and we add the other again and this way our mixture is a little softer, the egg at the same time Pastel gives it that soft and fluffy touch.
- Bien llegados a este punto vamos a echar a nuestra mezcla una pizca de sal ,y una cucharadita de esencia de vainilla ,luego nuestra taza de harina y nuestra taza de leche líquida, para hacer la leche yo usé 2 tazas medianas de agua y 2 cucharadas de leche en polvo y procedí a mezclarla y listo asi obtengo mi leche líquida.
At this point we are going to add a pinch of salt to our mixture, and a teaspoon of vanilla essence, then our cup of flour and our cup of liquid milk, to make the milk I used 2 medium cups of water and 2 tablespoons of powdered milk and I proceeded to mix it and that's it, so I get my liquid milk.
- Para ir echando nuestra harina debemos cernirla con un colador para evitar grumos en la mezcla,vamos echando harina poco a poco y leche hasta que no nos quede ingredientes esto lo hacemos revolviendo poco a poco y dando giros a la mezcla para que se incorporen los ingredientes ,cuando esté lista la mezcla aparecerá en la superficie pequeñas burbujas esto indica que nuestros ingredientes estan incorporados y la mezcla está perfecta para la cocción.
To add our flour we must sift it with a sieve to avoid lumps in the mixture. We add flour little by little and milk until we have no ingredients left. We do this by stirring little by little and turning the mixture so that the ingredients are incorporated. When the mixture is ready, small bubbles will appear on the surface, this indicates that our ingredients are incorporated and the mixture is perfect for cooking.
- Como siguiente paso vamos a enharinar previamente nuestra bandeja colocamos una pequeña capa de mantequilla otra de harina esto es esencial para que nuestro pastel no vaya a pegarse de la base de la bandeja y se nos dificulte su salida,echamos nuestra mezcla ,y llevamos al horno a unos 180° y listo esperamos que este lista mientras tanto vamos a realizar el merengue .
As the next step, we are going to previously flour our tray. We place a small layer of butter and another layer of flour. This is essential so that our cake does not stick to the base of the tray and make it difficult for us to remove it. We add our mixture and put it in the oven. at about 180° and that's it, we hope it's ready. Meanwhile, we're going to make the meringue.
- Comenzamos agregando en una olla pequeña 1 taza de agua y 2 tazas de azúcar y lo llevamos a baño de María por unos 10-15 minutos .
We start by adding 1 cup of water and 2 cups of sugar to a small pot and put it in a bain-marie for about 10-15 minutes.
- Una vez comience a espesar vamos a revolverlo unas tres veces ,sabemos que está listo cuando se ponga duro el caramelo en nuestra cucharilla previamente sumergida en agua fría,debemos tener nuestras claras batidas a punto de espuma y empezamos a agregar el caramelo caliente poco a poco formando un pequeño hilo y batimos bien ,yo lo he hecho a mano porque no cuento con batidora pero queda muy especial amigos con esta técnica de mano también lo importante es tener nuestro caramelo a punto ,sabemos que está listo cuando nuestro bowl esta a temperatura ambiente que no se sienta caliente y el merengue no se caiga si no que quede firme .
Once it begins to thicken, we are going to stir it about three times. We know it is ready when the caramel becomes hard in our spoon previously submerged in cold water. We must have our whipped egg whites ready to foam and we begin to add the hot caramel little by little. forming a small thread and we beat well, I have done it by hand because I don't have a mixer but it is very special friends with this hand technique. The important thing is to have our candy ready, we know it is ready when our bowl is at room temperature So that it does not feel hot and the meringue does not fall but is firm.
- Cómo último paso yo separé ambas mezclas ya que queria una con sabor a esencia de fresa ,la blanca la eché en una manga y la rosada la mezclé en el bowl eché una cucharadita de esencia y revolvi bien la mezcla para que se integrase el color rosita ,una vez listo pasé a cubrir mi pastel ya frío y empecé manos a la obra a decorar ,ustedes pueden hacerlo como mas gusten yo quise hacer un decorado en blanco y el fondo rosita con el ingrediente estrella las chispas de colores o arcoiris y así quedó mi pastel ,disfruten el resultado amigos .
As the last step, I separated both mixtures since I wanted one with a strawberry essence flavor, I poured the white one into a sleeve and the pink one I mixed in the bowl, I added a teaspoon of essence and stirred the mixture well so that the pink color was integrated once ready, I covered my already cold cake and started to work on decorating you can do it however you like I wanted to make a white decoration and a pink background with the star ingredient, colored or rainbow sprinkles, and that's how it looked my cake, enjoy the result friends.
🍰Resultado🍰
Result
Que rico y colorido se ve ese pastel. La primera vez que hice una torta sola, quedó rica de sabor pero la forma parecía un volcán 🤣. Es verdad de los errores se aprende o como dice tu abuela, echando a perder se logra alcanzar el objetivo.
How rich and colorful that cake looks. The first time I made a cake alone, it was rich in flavor but the shape looked like a volcano 🤣. It's true from mistakes you learn or as your grandmother says, by messing up you manage to reach your goal.
Hola,así es querida amiga todo es un proceso pero se aprende si le ponemos total empeño de los errores se aprende,éxitos 😍