Dutch cherry pound cake
By VicentaLakin
Dutch cherry-pound cakes, with white cream and hot cherry dots, are particularly elegant and beautiful. It was as if a young girl wearing a white snow-sweet dress had a sweet smile under the tree with her hands on her fresh cherry. Added to the cherries' pound cake, a little sour sweet and sweet with butter. The cake tastes delicately, without any heavy oil cake thickness, with a soft bite, a little elasticity, and lubricated into the entrance. Perfectly integrated with smooth, soft cream, sweet as a finger。
Recipe Recommendations
- unsalted butter 220 grams
- fine sugar 220 grams
- eggs of 4
- low-gluten flour 220 grams
- baking powder 4 grams
- Cherry in syrup appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Dutch cherry pound cake
1
After softening the butter room, sugar is added to the mix to light colour。
2
When the eggs are plattered, the flour is poured into the flour, and the powder is mixed into a paste free of the powder。
3
Half the paste is poured into the mould and then continues to pour into the cherry until the full eighth。
4
The oven is pre-heated with 170°C and the mold is placed in the middle of the oven, and the oven is restrained for 50 minutes and cooled out。
5
Finally, a proper amount of cream is sprayed on the face of the cake, then cherries and sugar powder。Dutch cherry pound cake Make Tips
Butter needs to be unfrozen and soft before it is released。