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NANTUCKET TAR ROOF CAKE | |
HOT MILK CAKE: 3 eggs 1 1/2 c. sugar 3/4 c. milk 1 1/2 tsp. butter 1 1/2 c. all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. vanilla Beat eggs until thick and foamy. Gradually add sugar, using high speed on mixer. In saucepan, heat milk and butter together. Add dry ingredients to egg mixture alternately with the hot milk and butter, using dry ingredients first and last. Use low speed on the mixer. Beat in vanilla, still at low speed. Pour batter in greased and floured 9x10-inch pan. Bake at 325°F for 25-30 minutes. BUTTERCREAM FROSTING: 1 (1 lb.) box confectioners' sugar 1/2 cup (1 stick) butter, softened 1 1/2 tsp. vanilla 3 tbsp. milk In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary, add more milk until frosting is of spreading consistency. Mix everything well. For tar roof cake, frosting should be spreadable but stiff. TAR ROOF: 3 (1 oz. ea.) sq. bittersweet baking chocolate Melt baking chocolate. Pour and spread over the top of buttercream frosting. Let stand until set. |
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What do thick and foamy eggs mean?
How thick how foamy how long should I beat them?
It has eggs in it, so not egg whites to a peak to not a peak?