Bizcocho rosa

Pink cake

Este pastel lo he hecho animada por “La Niña Pimiento” ‏@maryadrisc, nos seguimos mutuamente Twitter. Elle hizo un retweet de @ManuCatMan sobre el concurso de “Recetas con flores” de cocinandoconcatman.com, y como creo que un concurso es bueno para la motivación y para desarrollar la creatividad, ahí va la receta.

I made ​​this cake encouraged by “La Niña Pimiento” @maryadrisc, we still mutually Twitter followers. She retweet a @ManuCatMan information about the contest “Recetas con flores” on cocinandoconcatman.com, and as I think a contest is good for the motivation and to develop creativity, here’s the recipe.

Pink cake


Pink cake


Pink cake

 

 

Receta

Ingredientes:

    180 gr de harina de repostería
    85 gr de azúcar de caña
    8 cuch. soperas de leche (de arroz o de avena)
    4 cuch. soperas de aceite de oliva virgen extra
    1 cuch. café de vainilla en polvo
    1 cuch. postre de colorante en polvo rojo o 10 gotas de colorante líquido (usa uno que sea de origen natural)
    1/2 sobre de levadura química
    2 huevos
    Para el glaseado:
    Puedes comprar un sobre de glaseado ya listo o bien prepararlo con azúcar glass y zumo de medio limón
    Almendra picada
    Materiales:
    Papel de hornear

Ver la receta en LibredeLacteos.com

 

Recipe

Ingredients:

    180 gr pastry flour
    85 gr of sugar cane
    8 Tbsp. milk (rice or oatmeal milk)
    4 Tbsp. tablespoons extra virgin olive oil
    1 tea spoon vanilla powder
    1 dessert spoon powdered red dye or 10 drops of liquid colorant (use one that is natural)
    Half of baking powder
    2 eggs

    For glaze:
    You can buy a ready glaze over or prepare with icing sugar and juice of half a lemon
    Chopped almonds
    Materials:
    Baking paper



Directions:

  1. Preheat oven to 200°C.
  2. Mix the flour with the baking powder and vanilla powder in a deep dish. In another bowl, beat two eggs with sugar, rice milk, olive oil and food coloring.
  3. Put it all together, mixing all ingredients until a smooth creamy smooth. Pour batter into cake pan lined with baking paper.
  4. Baking the dough for 20 minutes. Remove from oven, cover the top with a piece of baking paper and turn it over to unmolding.
  5. You can cover it with a glaze and chopped almond. For the glaze follow the instructions in lemon and blueberry cake with lemon and cranberry .


 

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