Benvenuti, lovers of sorrow! Seven soon to inform you the cake that I saw will bring the taste and comfort of tradition? The Pound Cake, or “Quattro Quarti” cake, is the queen of simplicity. Its historical name derives from the fact that originally it used a pound of different chiave ingredients: farina, burro, zucchero and uova. Oggi, I saw a modern and fine-tuned version, perfect in its rich simplicity, with an irresistibly golden outer crust and an incredibly soffice and stupid interior. Prepare to receive a pioggia di complimenti and, obviously, many “My piace” sui your social!
📝 Essential Ingredients
The magic of this cake lies in the quality and temperature of the ingredients. Make sure the donkey and the eggs are at room temperature!
- Non-salted donkey, ammorbidito: 230 g (one whole panetto)
- Extra fine semolina zucchini: 250 g
- Uova grandi (circa 4-5 seconda della dimensione): 4
- Farina 00 (per dolci, set): 300 g
- Whole latte (at room temperature): 120 ml
- Lievito per dolci (non vanigliato): 1 cucchiaino
- Pure vanilla extract: 1 cucchiaino
- Fine salt: 1/2 teaspoon
👩🍳 The Written Process: Passo dopo Passo per la Perfezione
Phase 1: Preparation and Assembly of the Base (Crematura)
- Preheat and imburrate: Access the static oven at 175°C. Spread generously and spread a ciambella stamp (type Bundt or Angel Food Cake) measuring approximately 24 cm.
- Setacciare gli Secchi Ingredients: In a medium saucepan, setacciate the farina, it light and it comes out. Mettete reports.
- La Crematura: At the bottom of your planet (or with an electric frullino), wash the soft donkey with the semolato zucchero at high speed for 5-7 minutes. Dovete ettenere a chiara, foamy and almost bianca cream.
- Wind incorporation: Reduce the speed to medium. Aggiungete le uova a la volta, assicurandovi che ciascun uovo sia completely incorporatedo prima di aggiungere il succeedivo. Dopo the last wave, refresh the vaniglia layer. Raschiate i bordi della ciotola se necessario.
Phase 2: Alternanza degli Ingredienti
- At low speed, add the dry ingredients and the latte in three stages, starting and finishing with the farina.
- Phase A: Add 1/3 of the farina. Mescolate only finché non è quasi combinata.
- Phase B: Add 1/2 of the latte. Mescolate finché is not incorporated.
- Phase C: Aggiungete 1/3 of the farina.
- Phase D: Aggiungete il latte remanente.
- Phase E: Aggiungete the remaining farina.
- Il Tocco Finale: Spegnete la macchina. With a spatola, finish the mixture by hand, with delicate movements from the bottom to the top, right at the necessary time to ensure that there is no trace of the farina on the bottom. Non mescolate troppo!
