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mới bít thêm 1 món bánh vừa ngon, vừa dễ làm nữa, chỉ cần quậy phá chút xíu thui & just wait for 1 hr thui đã có 1 ổ bánh yummy đãi khách sực bánh, uống cofffe rồi đó ... cí này chơi dzui lém, i like it !
RuM CaKe
- Begin by greasing and flouring the pan.
- Next, whisk together the eggs, egg yolks, rum, vanilla extract and almond extract. Set aside.
- Combine the flour, sugars, baking powder and salt in the bowl of a heavy-duty mixer fitted with the paddle attachment. Beat on low speed to combine, then add the butter and beat for a few minutes until combined.
- Add one-third of the liquid ingredients and beat for two minutes, then scrape down the sides of the bowl. Add another third of the liquid mixture and beat for two minutes more. Repeat with the remaining liquid, then transfer the batter to the prepared Bundt pan.
- Bake the cake for 65-75 minutes, or until a tester comes out clean.
-Let the cake cool on a wire rack while you make the glaze. In a small saucepan, melt the butter. Add the sugar and water and bring to a boil; then turn the heat down and simmer for 5 minutes until thickened. Remove from the heat and stir in the rum.
- Using a toothpick, poke holes all over the bottom of the cake. Brush or spoon half of the glaze over the cake and let it soak in. Invert the cake onto the rack and poke holes on the top and sides of the cake. Brush or spoon the remaining glaze over the top and sides of the cake.
- Let the cake sit for about an hour before slicing.
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