Bolos
Delicioso Bolo Cremoso de Morango para Adoçar o Seu Dia
Delicioso Bolo Cremoso de Morango para Adoçar o Seu Dia
30 min
Velvety Vanilla and Cardamom Cake: Adaptable Perfection
Discover the secret to a sublime cake, with a soft texture and an enveloping aroma, perfect for being adjusted to any pan size you have in your kitchen.
RS
Por
Equipe Receita Solta
Prep Time25 min
Cook Time40 min
Servings12 porções
DifficultyMedium
Calories310 kcal
Resumo para quem tem pressa
"This homemade cake features a buttery crumb with a velvety texture, perfumed with pure vanilla extract and the citrusy warmth of ground cardamom. The classic structure of the airy butter-based crumb ensures soft, versatile slices that pair well with afternoon coffees and teas."
This classic cake, infused with the sweetness of vanilla and the exotic touch of cardamom, is the ideal base for any occasion. Its versatility allows the recipe to be easily adapted, ensuring an impeccable result regardless of the size of your baking pan, turning any cook into a skilled baker.
O Que Você Precisa Saber
- Beating the butter with the sugar for about 5 minutes until a whitish cream is obtained creates the base aeration of the cake. - Interleaving the sifted dry ingredients with the milk at minimum speed prevents excessive gluten development. - The addition of ground cardamom seeds brings aromatic herbaceous notes that break the traditional sweetness of vanilla.
Ingredients
Ingredients
- 2.33 cups All-purpose flour
- 1.25 cups Refined sugar
- 4 units Large eggs
- 200 g Unsalted butter
- 0.75 cups Whole milk
- 2 teaspoons Good quality vanilla extract
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Cardamom powder (optional)
- 1 unit Zest of 1 lemon (optional)
Instructions
Instructions
1
In simple terms, start by preheating the oven to 180°C (medium temperature). Grease and flour a 24 cm diameter round pan with a center hole, or a 20x30 cm rectangular pan. In a large bowl, sift the wheat flour, baking powder, salt, and cardamom. Mix well and set aside.
2
In the mixer, add the butter at room temperature and the refined sugar. Beat on medium-high speed until you get a light and fluffy cream, which should be aerated. This process is crucial for the velvety texture of the cake. The professional technique is to incorporate plenty of air at this stage, ensuring lightness.
3
Adicione os ovos um a um, batendo bem após cada adição. Certifique-se de que cada ovo esteja completamente incorporado antes de adicionar o próximo. Em seguida, junte o extrato de baunilha e as raspas de limão (se estiver usando). Raspe as laterais da tigela para garantir que tudo esteja bem misturado.
4
With the mixer at low speed, add the dry ingredient mixture in three parts, alternating with the milk, starting and ending with the dry ones. Do not overbeat; the most common mistake is developing the gluten, which will make the cake heavy. Mix only until the ingredients are incorporated.
5
Pour the batter into the prepared pan and take to the preheated oven. Bake for approximately 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. The cooking time may vary slightly depending on your oven and the size of the chosen pan.
6
Remove the cake from the oven and let it rest in the pan for 10 minutes before unmolding onto a wire rack. Let cool completely before slicing and serving. This step ensures the cake structure sets, preventing it from breaking when handled.
Equipe sua Cozinha
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Chef Tips
- Use all ingredients, especially butter, milk, and eggs, strictly at room temperature so the emulsion doesn't curdle.
- Add the eggs individually, beating vigorously for 45 seconds after each addition so that the fat incorporates the liquid.
- Wait for the cake to warm for 10 minutes in the pan before unmolding onto a wire rack so the dough doesn't crack.
Variations
- Adicione mirtilos frescos ou framboesas envoltas em uma colher de farinha à massa antes de assar para pontos de fruta ácida. - Cubra o bolo desenformado com um glacê simples de açúcar de confeiteiro misturado com suco de limão e cardamomo. - Acrescente uma colher de chá de canela em pó à farinha de trigo para conferir perfil aromático de bolo de especiarias nórdico.
Substitutions
- Unsalted butter can be replaced by culinary margarine with 80% lipids at room temperature. - Cardamom powder can be replaced with freshly grated nutmeg or fine zest of lemon peel. - Whole milk can be replaced with oat milk or natural yogurt diluted with a third of water.
How to Store
Store in a cake dome with a lid at room temperature for up to 4 days. The crumb remains moist due to the correct butter content.
Can You Freeze It?
Freeze the individual slices wrapped in plastic wrap for up to 3 months. Thaw at room temperature or reheat in the oven.
What to Serve With
Serve with fresh brewed coffee, black tea flavored with bergamot, blackberry compote or a spoonful of whipped cream.
Frequently Asked Questions
How to prevent the dough from curdling when I add the eggs to the beaten butter?
Make sure the eggs are at room temperature; cold eggs solidify the emulsified butter causing separation.
How to grind cardamom seeds if you have the whole pods?
Open the green pods, remove the internal black seeds, and grind them in a small stone mortar until a fine aromatic powder is formed.
Why should the toothpick be inserted in the center to test doneness?
The center of the cake is the point that takes the longest to receive conductive heat; if it comes out dry and clean, the whole cake is baked.
Can I bake this recipe in individual muffin tins?
Yes, distribute the batter into paper-lined molds and bake at 180°C for about 18 to 22 minutes until golden brown.
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