Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup confectioners’ sugar
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon ground cinnamon
Special Equipment Needed:
- Stand mixer
- 9-inch round cake pan
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
5. With the mixer on low speed, add the flour mixture in three additions, alternating with the cream, beginning and ending with the flour mixture.
6. Spread the batter evenly in the prepared pan. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
7. In a medium bowl, whisk together the confectioners’ sugar, lemon juice, and cinnamon.
8. Spread the mixture evenly over the cooled cake.
9. Using a pastry brush, lightly brush the top of the cake with the remaining cream.
10. Bake for an additional 10 minutes, or until the top is golden brown. Let cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 3g
Substitutions for Ingredients:
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Heavy cream can be substituted with whole milk.
- Confectioners’ sugar can be substituted with granulated sugar.
Variations:
- For a richer flavor, substitute the heavy cream with half-and-half.
- For a sweeter cake, add an additional 1/4 cup of sugar to the batter.
Tips and Tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- To prevent the cake from sticking to the pan, make sure to line the pan with parchment paper.
Storage Instructions:
Milhoja de Merengue can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Milhoja de Merengue can be reheated in the oven at 350°F (175°C) for 5 minutes, or until heated through.
Presentation Ideas:
Milhoja de Merengue can be served as is, or topped with fresh berries and a dollop of whipped cream.
Garnishes:
Milhoja de Merengue can be garnished with fresh berries, a sprinkle of confectioners’ sugar, or a dollop of whipped cream.
Pairings:
Milhoja de Merengue pairs well with a cup of coffee or tea.
Suggested Side Dishes:
Milhoja de Merengue can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of heavy cream to the batter before baking.
- If the cake is too moist, bake for an additional 5 minutes.
Food Safety Advice:
Milhoja de Merengue should be stored in an airtight container at room temperature and consumed within 3 days.
Food History:
Milhoja de Merengue is a traditional Spanish dessert that is believed to have originated in the 19th century.
Flavor Profiles:
Milhoja de Merengue has a sweet and buttery flavor with hints of lemon and cinnamon.
Serving Suggestions:
Milhoja de Merengue can be served as a dessert or as a snack with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
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Region: Spanish
Taste: Sweet, Creamy, Light, Meringue, Meringue-Y