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Uma mesa bem colocada e a abundância de flores são o alicerce de uma festa do chá fantástica ao ar livre. Uma jarra de ramos lilases perfumados, guardanapos com impressão floral, colheres de prata, e os vários pedaços de cookies servindo a todos dão um toque de grandeza romântica de uma tarde fácil.
Servido com chá,sanduíches que nao precisem de pratinhos, biscoitos do tamanho da mordida, e tortas minúsculas. Esses também facilitam a participação dessa hora tão gostosa.
Uma salada de frutas da época é uma boa pedida para limpar o paladar
Tente terminar com estes bolos de festa, perfeito com coberturas, tais como frutas frescas, creme, sorvete e frutas quentes em conserva, manteiga e raspas de laranja, ou apenas uma simples aspersão de açúcar em pó.
Segue abaixo a receita em inglês pois não consegui traduzir com as medidas precisas.Vou pedir a minha filha para que faça a tradução e eu coloco aqui.
Ingredients
• 1/4 teaspoon(s) five-spice powder
• 1 1/4 cup(s) unsalted butter
• 2 cup(s) sugar
• 3 large eggs
• 3 large egg yolks
• 1 1/2 teaspoon(s) vanilla extract
• 3/4 cup(s) sour cream
• Make the batter: Heat oven to 325°F. Lightly coat two 6-cup mini-bundt pans with softened butter, dust with flour, and tap out excess. Set aside. Sift the flour, baking soda, salt, and five-spice powder together in a large bowl. Cream the butter and sugar, using an electric mixer set on high speed, until light and fluffy -- about 5 minutes. Reduce speed to low and add the eggs and yolks one at a time -- fully incorporating with each addition. Mix in the vanilla. Alternately add the flour mixture and sour cream, in thirds, beginning and ending with the flour. Mix on medium-low speed until fully incorporated.
• Bake the cakes: Divide the batter evenly among the molds, filling each about 3/4 full. Bake on the middle rack of the oven until the tops spring back when lightly touched and a tester inserted in the center of one cake comes out clean -- about 25 minutes. Let cool on a rack for 20 to 25 minutes. Unmold the cakes and serve slightly warm or at room temperature with whipped cream and fresh strawberries. (Cakes can also be stored wrapped individually in plastic wrap and in an airtight container for up to 3 days.)
• Uma maneira simples de colocar a sua própria assinatura sobre este bolo é ajustar o aroma: canela substituindo, as raspas de limão ou noz moscada no lugar do pó de cinco especiarias.
Fonte: www.delish.com
Calories | 440 |
• 2 cup(s) all-purpose flour
• 1/4 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt • 1/4 teaspoon(s) five-spice powder
• 1 1/4 cup(s) unsalted butter
• 2 cup(s) sugar
• 3 large eggs
• 3 large egg yolks
• 1 1/2 teaspoon(s) vanilla extract
• 3/4 cup(s) sour cream
• Make the batter: Heat oven to 325°F. Lightly coat two 6-cup mini-bundt pans with softened butter, dust with flour, and tap out excess. Set aside. Sift the flour, baking soda, salt, and five-spice powder together in a large bowl. Cream the butter and sugar, using an electric mixer set on high speed, until light and fluffy -- about 5 minutes. Reduce speed to low and add the eggs and yolks one at a time -- fully incorporating with each addition. Mix in the vanilla. Alternately add the flour mixture and sour cream, in thirds, beginning and ending with the flour. Mix on medium-low speed until fully incorporated.
• Bake the cakes: Divide the batter evenly among the molds, filling each about 3/4 full. Bake on the middle rack of the oven until the tops spring back when lightly touched and a tester inserted in the center of one cake comes out clean -- about 25 minutes. Let cool on a rack for 20 to 25 minutes. Unmold the cakes and serve slightly warm or at room temperature with whipped cream and fresh strawberries. (Cakes can also be stored wrapped individually in plastic wrap and in an airtight container for up to 3 days.)
• Uma maneira simples de colocar a sua própria assinatura sobre este bolo é ajustar o aroma: canela substituindo, as raspas de limão ou noz moscada no lugar do pó de cinco especiarias.
Fonte: www.delish.com
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