hennessy drip cake step by step скачать в хорошем качестве

hennessy drip cake step by step

buttercream icing recipe 4 cups of powdered sugar 1 cup of butter (room temp) 3 tsp of vanilla 1-2 tablespoons of heavy whipping cream or whole milk you can use a mixer or hand mix. this ones pretty simple. you just dump everything in a bowl and mix it very well if too thick add more milk and if too thin vice versa cake recipe Ingredients ¾ cup (170 grams) unsalted butter, softened 1½ cups (300 grams) granulated sugar 1¼ teaspoons (5 grams) vanilla extract 1 teaspoon (4 grams) almond extract 2¼ cups (281 grams) cake flour 1 tablespoon (15 grams) baking powder ¾ cup (180 grams) whole milk, room temperature 4 large egg whites (120 grams), room temperature Instructions Preheat oven to 350°F (180°C). Butter and flour 2 (9-inch) round cake pans. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add extracts, beating just until combined. In a medium bowl, sift together flour and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Transfer batter to a large bowl; set aside. Clean bowl of stand mixer. Using the whisk attachment, beat egg whites at medium speed until stiff peaks form. Gently fold half of egg whites into batter. Fold in remaining egg whites. Divide batter between prepared pans. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.