Распечатать
E-mail
 |
Ингредиенты
- 6 tablespoons (85 grams) unsalted butter, at room temperature
- 3 cups (340 grams) cake flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 tablespoon vanilla extract
- 2 cups (397 grams) granulated sugar
- ½ cup (99 grams) vegetable oil
- 3 eggs, at room temperature
- 4 egg yolks, at room temperature
- 1 cup (237 ml) buttermilk, at room temperature
- For the Cream Filling:
- 1 (7.5-ounce) jar marshmallow crème
- ½ cup (113 grams) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
View Full Recipe at Brown Eyed Baker
%20any%20cake%20scraps.%20Using%20your%20fingertips,%20gently%20forge%20a%20horizontal%20tunnel%20through%20the%20cake%20that%20connects%20the%20vertical%20holes.%3C/p%3E%3Cp%3E8.%20Insert%20the%20tip%20of%20the%20pastry%20or%20plastic%20bag%20into%20each%20hole%20and%20squeeze%20in%20some%20of%20the%20filling,%20tilting%20the%20bag%20back%20and%20forth%20as%20you%20work%20to%20encourage%20the%20filling%20to%20make%20its%20way%20into%20the%20horizontal%20tunnel.%20When%20the%20cake%20is%20filled,%20use%20a%20spatula%20to%20scrape%20away%20any%20excess%20filling%20from%20the%20bottom%20of%20the%20cake.%3C/p%3E%3Cp%3E9.%20Quickly%20and%20carefully%20turn%20the%20cake%20onto%20a%20platter.%20Dust%20with%20powdered%20sugar%20and%20serve.%20Leftovers%20can%20be%20stored%20in%20an%20airtight%20container%20(or%20covered%20tightly%20with%20plastic%20wrap)%20at%20room%20temperature%20for%20up%20to%204%20days.%3C/p%3E){kind=link}