The Sweet Legacy of Scottish Snow Cake - Best Cake Ever!! скачать в хорошем качестве

The Sweet Legacy of Scottish Snow Cake - Best Cake Ever!!

Best cake ever!!! I will admit I can't do a Scottish accent, so I won't be able to write a convincing Scottish paragraph. But this is a really good dessert. It has a shortbread base, jam, the most amazing light cake, and is topped with coconut icing. What is not to like? Ok, I know a few of you are coconut haters. I run into them at the farmers' market. Every element of this dessert is so simple to make. It is also perfect for an afternoon tea party. I have a picture in my head of a tearoom in Glasgow or Edinburgh, decked out with Macintosh furniture, serving these cakes on a sterling silver plate. So romantic. You have to make these cakes. Enjoy, Michael P.S. Don't forget to hit like and subscribe. Preheat the oven to 375°. Butter and line a 9x13 cake pan. Combine in a medium bowl, 3/4 cup of butter and 1/4 cup of sugar. Cream together. Then add 1 egg yolk. Beat until sloppy, then add 2 cups of flour. Beat until crumbly. Transfer to the cake pan and press into the bottom of the pan. Bake for 12 minutes. In a medium bowl, cream 3/4 cup of butter and 2/3 cup of sugar. Next, add 3 eggs. Beat until creamy. Finally, add 1 1/4 cups of self-rising flour, 1 teaspoon of baking powder and a pinch of salt. Beat until well combined. When the short bread is done, spread 8oz of strawberry jam over the top. Dot with cake batter and spread it over the jam. Bake for 30 minutes at 350°. Mix together 1 cup of powdered sugar and 1 1/2 teaspoons of milk. Spread the icing over the top of the cake and sprinkle with 1/2 cup of coconut. Let cool before cutting and serving.