Estos bizcochos de mármol de espejo creados por una repostera rusa son demasiado perfectos
Ingred: 20 gr polvo de gelatina, 120 cc. agua, 300 gr. glucosa, 300 gr.azúcar, 200 gr. leche condensada, 300 gr. chocolate (blanco, negro o con leche), colorante alimentario.Proceso: 1) Poner el polvo de gelatina en agua; 2) Hervir la glucosa, el azúcar y el agua; 3) Apartar del calor y añadir la gelatina; 4) Añadir la leche condensada; 5) Verter el chocolate y remover para eliminar las burbujas de aire; utilizar a 35ºC.El efecto marmolado:verter glaseados de dif.color juntos sobre el bizcocho.
Lemon and Poppy Seed Bundt Cake
Bundt cakes always look so beautiful don’t they? Last month when Downeast had their tent sale I was lucky enough to find THIS Williams and Sonoma pan for only $5, holler! I’ve been dying to give it a try so I whipped up the recipe that was on the packaging, and added some lemon and […]
We think you’ll love these
Related Interests
Almond Poppy Seed Bundt cake recipe and video
I've always loved almond poppy seed - never really got into the whole lemon poppy seed thing - even though I adore lemon too! The Almond is my mom's favorite so that's probably why... Anyway I also love almond cake period! so when I signed up to bring a bundt cake to a church event I figured it was time to make a twist on a favorite cake of mine! This recipe could easily be a quick bread, or muffin too - but I just love using it as a light cake - but since it CAN stand along witho...