GATEAU AU BEURRE RECIPES
BEST LIGHT AND AIRY HAITIAN BUTTER CAKE (GATEAU AU BEURRE ...
Provided by Mireille Roc
Total Time 90 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 F.
- Spray a bundt pan very well with non stick spray.
- Sift the flour and add the salt, nutmeg and baking powder. Stir to combine.
- Using an electric mixer with the paddle attachment, beat butter and sugar on medium speed until combined.
- Increase the speed to high and beat an additional 3 minutes until very light and creamy.
- Add the eggs, one at a time, beating well, after each addition.
- Add rum and vanilla. Beat for about 2-3 minutes on high speed.
- Add half of the flour combination and beat for about 3 minutes on medium speed.
- Add half of the evaporated milk and beat for about 3 minutes on medium speed.
- Repeat and add the remaining flour and milk.
- Finally, on high speed beat another 1-2 minutes until the batter is light and creamy, almost a whipped cream consistency.
- Transfer the batter to the prepared cake pan.
- Bake for 50-60 minutes, until the cake is done.
- Test doneness with a toothpick inserted near the center of the cake. If it comes out clean, it’s time to remove the cake from the oven.
- Leave the cake in the pan for 15 minutes to cool.
- Then remove the cake from the pan and allow it to cool completely.
- Now it’s time to prepare the simple glaze.
- Sift the powdered sugar.
- Add the Cremas to the confectioner’s sugar and whisk well until well combined.
- While turning the cake, slowly drizzle the glaze over the cake.
BEST LIGHT AND AIRY HAITIAN BUTTER CAKE (GATEAU AU BEURRE ...
Provided by Mireille Roc
Total Time 90 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 F.
- Spray a bundt pan very well with non stick spray.
- Sift the flour and add the salt, nutmeg and baking powder. Stir to combine.
- Using an electric mixer with the paddle attachment, beat butter and sugar on medium speed until combined.
- Increase the speed to high and beat an additional 3 minutes until very light and creamy.
- Add the eggs, one at a time, beating well, after each addition.
- Add rum and vanilla. Beat for about 2-3 minutes on high speed.
- Add half of the flour combination and beat for about 3 minutes on medium speed.
- Add half of the evaporated milk and beat for about 3 minutes on medium speed.
- Repeat and add the remaining flour and milk.
- Finally, on high speed beat another 1-2 minutes until the batter is light and creamy, almost a whipped cream consistency.
- Transfer the batter to the prepared cake pan.
- Bake for 50-60 minutes, until the cake is done.
- Test doneness with a toothpick inserted near the center of the cake. If it comes out clean, it’s time to remove the cake from the oven.
- Leave the cake in the pan for 15 minutes to cool.
- Then remove the cake from the pan and allow it to cool completely.
- Now it’s time to prepare the simple glaze.
- Sift the powdered sugar.
- Add the Cremas to the confectioner’s sugar and whisk well until well combined.
- While turning the cake, slowly drizzle the glaze over the cake.
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