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Gobel

GOBEL Non-stick stamped cake - 280 x 100 mm ext / 250 x 75 mm int - h75 mm 223330

$18.27 CAD
$18.27 CAD
Sale Sold out
Shipping calculated at checkout.
Indispensable cake mold!
Folded cake mold (right angles) - Wire-edged finish
Non-stick coated steel for easy release
Grease and flour according to recipes

Do not cut inside
Bake at 250°C - Do not put on the flame
Manual washing sponge and washing-up liquid - Dry well

Recipe Cake with dragees
Ingredients / for 6 people
- 3 whole eggs
- 100 g of fine sugar
- 25 g of vanilla sugar
- 1 packet of baking powder
- 125 g of dragees with almonds
- 180 g of flour
- 12 cl of full liquid cream
- 1 pinch of fine
salt
Crush the dragees.
Preheat the oven to 180 degrees on thermostat 6. Butter and flour a cake tin.
In a bowl, whisk the whole eggs with the sugars until the mixture whitens. Add the pinch of salt, the sifted flour, the baking powder then the liquid cream. Mix the preparation well. Add the crushed sugared almonds to the batter.
Pour the mixture into the mold. Bake in moderate oven for about 30 to 35 minutes.
Unmold out of the oven. Let the cake cool on a pastry rack. Then sprinkle it with icing sugar.
You can taste it plain or with whipped cream, custard, compote or fresh seasonal fruit salad, a scoop of ice cream of your choice.
To finish
You can flavor the dough as you wish with vanilla extract, rum, almond liqueur...
To check the cooking of the cake: you can plant the fine point of a knife in the center of this one. If it comes out dry, the cake is ready, if, on the contrary, the blade shows wet marks, you must extend the cooking for a few minutes. For soft cooking, the tip of the knife should come out shiny.

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Description

Indispensable cake mold!
Folded cake mold (right angles) - Wire-edged finish
Non-stick coated steel for easy release
Grease and flour according to recipes

Do not cut inside
Bake at 250°C - Do not put on the flame
Manual washing sponge and washing-up liquid - Dry well

Recipe Cake with dragees
Ingredients / for 6 people
- 3 whole eggs
- 100 g of fine sugar
- 25 g of vanilla sugar
- 1 packet of baking powder
- 125 g of dragees with almonds
- 180 g of flour
- 12 cl of full liquid cream
- 1 pinch of fine
salt
Crush the dragees.
Preheat the oven to 180 degrees on thermostat 6. Butter and flour a cake tin.
In a bowl, whisk the whole eggs with the sugars until the mixture whitens. Add the pinch of salt, the sifted flour, the baking powder then the liquid cream. Mix the preparation well. Add the crushed sugared almonds to the batter.
Pour the mixture into the mold. Bake in moderate oven for about 30 to 35 minutes.
Unmold out of the oven. Let the cake cool on a pastry rack. Then sprinkle it with icing sugar.
You can taste it plain or with whipped cream, custard, compote or fresh seasonal fruit salad, a scoop of ice cream of your choice.
To finish
You can flavor the dough as you wish with vanilla extract, rum, almond liqueur...
To check the cooking of the cake: you can plant the fine point of a knife in the center of this one. If it comes out dry, the cake is ready, if, on the contrary, the blade shows wet marks, you must extend the cooking for a few minutes. For soft cooking, the tip of the knife should come out shiny.