Turta dulce glazurata

Ingrediente
3 cani faina
100 g zahar
4 linguri miere
2 oua
1 galbenus
100 g unt
1 praf de copt
1 lingura scortisoara
Pentru glazura Royal Icing:
1 albus
200 g zahar pudra
putina zeama de lamaie

Mod de preparare Turta dulce glazurata:

Ouale si gabenusul se mixeaza cu un praf de sare, pana isi dubleaza volumul. Adaugam zaharul
si mierea si mixam in continuare pana compozitia devine ca o crema. Untul il topim si il adaugam
in compozitie.

Faina o amestecam cu praful de copt si scortisoara. Turnam in mijloc compozitia de mai sus si
amestecam. Vom obtine un aluat moale si foarte lipicios. Dam la frigider pentru cateva ore, timp
in care se va intari considerabil.

Intindem aluatul pe masa usor infainata intr-o foaie de cca 0.5 cm grosime si taiem stelute, cu o
forma de fursecuri data prin faina. Le asezam in tava tapetata cu hartie de copt

si dam la cuptor la foc mediu pentru cca 20 de minute, pana incep sa se rumenesca la talpa

Se scot pe un gratar si se lasa la racit.

Glazura Royal Icing:

Zaharul se cerne printr-o sita deasa.

Albusul se mixeaza la cea mai mica viteza, pentru a nu se incorpora prea mult aer. Se adauga
cateva linguri de zahar si se bate putin. Se adauga zeama de lamaie, apoi iarasi zahar putin cate
putin, pana cand se obtine o pasta omogena si densa.

Spuma trebuie sa faca tepi atunci cand scoatem paletele mixerului si sa-si pastreze
forma cam 15 secunde.

Din aceasta compozitie punem intr-un posh sau intr-o punga mai groasa cam o treime din
cantitate. Poshului ii atasam un varf foarte subtire sau taiem punga la un capat si vom trasa
conturul stelutelor.

Restul compozitiei o vom folosi la umplerea conturului. Se adauga foarte putina apa si se
amesteca bine, astfel incat sa obtinem o consistenta moale, astfel incat glazura sa se intinda pe
toata suprafata prajiturilor.

Cand lasati glazura sa cada in vas, isi pastreaza forma doar 8-10 secunde.
Glazura se poate colora in culorile preferate, folosind coloranti alimentari gel sau praf

Lasam conturul sa se usuce cateva minute, apoi punem glazura de umplere distribuind uniform
cu o scobitoare.
 Cornbread (malai)
2 cups (420 grams) Homemade Cornbread Mix recipe by Wicked
Good Kitchen, prepared with baking soda but omitting oil*
cup (1 stick/113 grams) unsalted butter, such as Land O Lakes,
melted
2 large eggs (mine weighed 101 grams total w/o shells), lightly
beaten
1 cup (240 ml) organic buttermilk*
Shortening to prepare pan, such as organic palm shortening by
Spectrum

Special Equipment
8-inch square, 2-inch high cake pan, preferably nonstick

*Organic buttermilk is called for in this recipe as it is pure, all-natural

and gluten-free with no wheat-derived thickeners. Because buttermilk is
called for in this recipe, prepare Homemade Cornbread Mix by Wicked
Good Kitchen with baking soda option. The oil is omitted because this
recipe for cornbread calls for an entire stick of melted butter providing
adequate fat. By preparing the cornbread mix without oil, it will be shelf
stable and keep in the pantry. When the mix is prepared with oil, it must
be stored in the refrigerator.

Preparation
Arrange oven rack in lower third of oven and preheat oven to 375F. Lightly
grease an 8-inch square metal baking pan with shortening. (I like to use
my Williams-Sonoma Goldtouch Nonstick Square Cake Pan.) Line pan with
baking parchment so there is an overhang. Do this by measuring
parchment about 3 inches in length additionally at each side of pan. This
will allow 1 inches of coverage on each end once folded and tucked in.
Lightly grease parchment paper. This will create handles which will help
removing cake from pan and to transfer to cutting board to cut into even
squares after cooling.
In a large bowl, place Homemade Cornbread Mix by Wicked Good
Kitchen, prepared with baking soda but without oil. (When measuring by
volume with cups, take great care to very lightly spoon mix into cup and
level off for accuracy in measuring 420 grams. This is essential for this
recipe. Otherwise, your cornbread will have too much mix and will be dry.)
Create a well in the center.
Add butter, eggs and buttermilk to mix; blend until well combined. (I like to
start with a fork then switch to a rubber spatula.) Scrape bottom and sides
of of bowl with rubber spatula as necessary to ensure mixture is well
combined and only a few lumps remain. Allow batter to stand for a full 3
minutes. This will allow the flours to absorb the liquids for a moist and
tender crumb as well as provide a good rise. With a rubber spatula,
carefully scrape and pour the lightly bubbled batter into prepared pan.
Smooth top evenly with rubber spatula.
Bake in preheated oven until a toothpick inserted into center comes out
clean, about 25 to 30 minutes. Do not overbake or cornbread will be dry.
Cool cake in pan on wire rack for 10 minutes. Transfer cake to wire rack.
Turn right side up onto wire racks (using an additional rack to flip); cool. Cut
into 9 large squares for serving.