Download 80 Cakes From Around the World by Claire Clark PDF

By Claire Clark

ISBN-10: 147291600X

ISBN-13: 9781472916006

6 continents, fifty two international locations, eighty truffles. Cake, in all its multifarious incarnations, is cherished internationally. most sensible pastry chef Claire Clark explores six continents of cake tradition during this treasury of adventurous baked delights. realize the brownies so much enjoyed world wide and make the easiest models of them on your own residence. those favourites are finessed to perfection and every given the inimitable Claire Clark twist. An inspiring and numerous diversity of indulgent truffles for each domestic baker to enjoy!Photography via Jean Cazals.

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Gently heat milk, butter and 1¼4 cup sugar in saucepan. Cool. Whip eggs into milk mixture. Measure flour and salt into a bowl. Make a well in the flour. Add milk mixture and yeast mixture into the well. Blend flour in with a fork until all ingredients are well mixed. The dough will be sticky. Place dough on a work surface that has been lightly dusted with flour. Work dough with your hands until dough no longer sticks to your hands. ) Place dough in greased bowl. Keep in a warm place and let rise until double.

Bake at 350° for 35 minutes, or until golden brown. Yield: 8 small loaves. *Note: This step can also be done with a paddle attachment on a mixer. Work until dough comes away from the side of the bowl and is no longer sticky. Cakes 41 Cinnamon-Apple Cake Preheat oven to 350°. Using an electric mixer, cream sugar, eggs and butter together until fluffy. Beat in flour, milk and cinnamon. Fold in nuts and diced apples. Pour into a greased and lightly floured tube pan. Bake at 350° for 50 to 60 minutes.

Blend dry ingredients with the cooled liquid mixture and pour into a 9 x 13-inch greased baking pan. Bake at 350° on the middle rack of the oven for 40 to 60 minutes, or until tester comes out clean. Serve plain or with Custard Sauce (see page 93). Yield: 18 to 24 servings. 1 pkg. ) raisins 2 cups sugar 1/2 cup (8 tablespoons) butter or margarine 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Grated lemon rind (1 medium lemon), optional 1/4 teaspoon grated ginger 3 cups water 3 teaspoons baking soda 3 cups all-purpose flour Butter to prepare pan Pies and Cream Cakes 57 Cheesecake Preheat oven to 350°.

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