Artículo RevisadoRecetas

GATEAU AU BEURRE

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

GATEAU AU BEURRE

GATEAU AU BEURRE. Alimento Base: Eggs, Cream the butter, gradually adding the sugar and beat until light and fluffy. Beat egg yolks in a bowl, and add gradually to the butter and sugar mixture. Sift together all of the dry ingredients. Add the milk,...
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Tiempo de preparación 1 hora 30 minutos
Tiempo Total 1 hora 30 minutos
Raciones: 6 comensales
Plato: Eggs
Cocina: Haití
Ingredients Method

Ingredientes
  

  • 4 cups all-purpose flour
  • 2 cups softened butter
  • 1 cup milk
  • 1 tbsp pure vanilla extract
  • 1 tbsp rum
  • 6 to 8 eggs yolks separated from whites, whites stiffly beaten
  • 2 cups sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp lemon zest

Method
 

  1. Preparation
  2. Cream the butter, gradually adding the sugar and beat until light and fluffy.
  3. Beat egg yolks in a bowl, and add gradually to the butter and sugar mixture.
  4. Sift together all of the dry ingredients.
  5. Add the milk, alternately with the sifted dry ingredients to the mixture.
  6. Gently fold the egg whites into the batter.
  7. Turn the batter into a cake pan that has been buttered and floured.
  8. Bake in a preheated 350 F oven for 50 minutes or until a cake tester inserted into the center of the cake comes out clean.
  9. Let the cake cool in the pan a few minutes, and then turn it out onto a wire rack to cool completely.