Recipe: Cherries Jubilee Cake скачать в хорошем качестве

Recipe: Cherries Jubilee Cake

Chef Kevin Belton has a new age twist on a traditions old dessert. Cherries Jubilee Cake 2 egg whites 2 Tbsp. butter, melted 3 Tbsp. brown sugar 2 cans (15 ounces each) pitted dark sweet cherries, drained 3 Tbsp. butter, softened 2/3 cup sugar 1 cup cake flour 1 tsp. baking powder 1/4 tsp. salt 1/3 cup milk 1/2 tsp. almond extract 1/4 cup slivered almonds, toasted Whipped cream Let egg whites stand at room temperature for 30 minutes. Pour melted butter into a 9-in. round baking pan, sprinkle with brown sugar. Arrange cherries in a single layer over sugar. In a large bowl, beat softened butter and sugar until crumbly, about 2 minutes. Combine the flour, baking powder and salt, add to the butter mixture alternately with milk. Stir in extract. In another bowl, beat egg whites until stiff peaks form; fold into batter. Spoon over cherries. Bake at 350 degrees for 30-35minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Sprinkle with almonds. Serve warm with whipped cream.