Sponge cake Margarita (Torta margherita) in GFB-1500 Pizza-Grill

Category: Bakery products
Kitchen: italian
Sponge cake Margarita (Torta margherita) in GFB-1500 Pizza-Grill

Ingredients

egg (room t) 4 things
Sugar 150 g
Wheat flour, premium 100 g
Potato starch 100 g
Baking powder 2 teaspoons
Vanillin or lemon zest taste
Powdered sugar (for dusting)
Butter 80 g

Cooking method

  • Delicate, fluffy, aromatic and very easy to prepare buttery biscuit cake.
  • Heat butter in any convenient way. (I warmed up in the microwave for 1 min)
  • Sift flour with starch and baking powder.
  • In a separate cup, beat eggs (room temperature) with sugar and vanilla until fluffy and three times the mass. I beat with a mixer for 3 minutes.
  • Add sifted flour with starch and baking powder. Stir gently with a twisting motion from bottom to top.
  • Add melted (already warm) butter. Mix again with the same movements. The dough is not very thick - fluffy and tender.
  • Turn on the GF stove by 180 degrees and set the timer for 25 minutes (my biscuit was ready in 20 minutes) and install a silicone mold inside (d = 30 cm).
  • Place the dough gently in a silicone mold. The height of the finished biscuit is 3 - 3.5 cm. If the form is smaller in diameter, then it is better to reduce the amount of ingredients.

Time for preparing:

10min (preparation) + 20-25 min (baking)

Cooking program:

grilled pizza GFB-1500

Note

As already mentioned, it is better to look into the stove in about 20 minutes - it may be ready - check it with a toothpick. My top is slightly fried, but just a little bit.
The biscuit turned out delicious, the starch is not felt, it may seem sweet to someone - but I really liked it, but with milk -!
It can be cut into cakes and used as a base for a cake, but it is tasty on its own, just sprinkled with powdered sugar, which is how, according to the author, it is served in Italian pastry shops. I saw the recipe on Povarenka - at Irina's prosciutto75, for which many thanks to her!

freos
How much oil?
Premier
Yulia, thanks for bringing the recipe to us.
Tell me, how tall is your uniform? I just can't find a form of a suitable configuration for my pizza maker. Everything that comes across is either higher than necessary, or very low. Already desperate.
Yuliya K
Svetlana, thanks for your attentiveness - here I am! Added to the recipe!


Added Tuesday 05 Jul 2016 03:28 PM

Olya, I have a Regent inox form with a height of 3 cm and a diameter of 30 cm - which is on a metal stand. I also chose for a long time, while this one is most suitable for me. It just fits into the Princess and the GFku, respectively.
freos
Thanks for the recipe! I will definitely try, simple and fast.
Yuliya K
Svetlana, really simple and fast! Hope you enjoy it!
Premier
Quote: Yuliya K
Olya, I have a Regent inox form
Thanks for the information.
irina23
Julia, thanks for the recipe, I will definitely try
Yuliya K
Irina, thanks for your attention to the recipe!
Albina
Yulia, I'll take it to bookmarks 🔗 I think the cartoon will work out great.
Yuliya K
Albina, of course it will work out and it will be much higher! It's just faster in a pizza maker!
Albina
I don't have a pizza maker
Yuliya K
Quote: Albina
I don't have a pizza maker
I bought it myself only recently - I read it here on the forum - I wanted so badly that I first bought the Princess. And then she could not resist and ... bought a GF-ku
Albina
Yulia, Congratulations 🔗 let them serve for a long time and delight with yummy.
Albina
Set to bake in a cartoon
Yuliya K
Quote: Albina
Set to bake in a cartoon
Albina, well, how - did you manage the cartoon?
elena.fialk
Julia, tell me, please. I have recently tried the Margarita oven. I really found the recipe on another site, but it is identical to yours. So, when I mix butter into the dough at the very end, my baked goods are not fluffy, but rather large-pored, but coarse and fatty. And well, it rises very badly, or even sits down.
I do not try to stir the dough for long after adding the oil, but it is clear that the oil interferes very poorly and does not want to combine with the dough.
Please poke my nose, what am I doing wrong.
Albina
Quote: Yuliya K

Albina, well, how - did you manage the cartoon?
I had no doubt. I was wondering what size will come out. But it turned out not very high. The children did not wait for a long time and took a sample, even the cream was not very absorbed.


Added Sunday 10 Jul 2016 09:19 PM

Quote: elena.fialk
I do not try to stir the dough for long after adding the oil, but it is clear that the oil interferes very poorly and does not want to combine with the dough.
I also did not want to connect.
elena.fialk
Quote: Albina
I also did not want to connect.
Because of this, the dough turns out to be fatty and heavy. Which in turn affects its rise.
Yuliya K
elena.fialk, I did everything as Irina advised (the author of the recipe), warm melted butter very easily and quickly interfered with me, literally in a few circular motions with a spatula, turning from the bottom up and the dough turns out after adding butter smooth and silky. I don't even know why your oil didn't want to interfere. Was it really warm? And the finished cake should not be obviously greasy, which means either eggs with sugar are not beaten well enough (a sufficiently large volume of beaten mass should be obtained) or butter is more than 80 g.
Maybe the shape was heavily greased. I baked in a silicone mold without any lubricant.
In any case, I advise you to try cooking again! Good luck!


Added Sunday 10 Jul 2016 9:51 pm

Quote: elena.fialk
I also did not want to connect.
AlbinaAnd also a fat cake turned out?
elena.fialk
Yuliya K, thanks for the advice. I will definitely try again.
How warm should the oil be?
Yuliya K
I quote the author "... In the meantime, melt the butter and let it cool slightly (just while the eggs are beaten) ..."
"... Add butter to the dough, still warm enough ..."
So it was "warm enough" for me!
Albina
Quote: Yuliya K
... Stir in the butter while still warm enough.
Maybe my oil is already cold. But today the homemade tea cake was wonderful. 🔗 I don't think he'll live to see the evening.
Ekaterina_K2010
Hello! I bought this pizza oven a few days ago. She bakes pizza well, but I wanted to bake an ordinary biscuit with apples (in the common people - Charlotte :)). In Regent's favorite blue mold. In the oven, usually mines are baked in it. 40-45. I put it on for 25 minutes. by 180 • C. Came in 20 minutes. check how it is there, found coals from above and below! I went here to see what people recommend about pace. and time :)) I saw your post and laughed :)) Already burned yesterday at this time and temperature in the same mold :)) Apparently, my stove has an internal thermostat - in Russian, 'fries harder'!
Yuliya K
Ekaterina_K2010, Wow! Or maybe it's something with a thermostat? It happens that if there is a problem with it, then the device gives the maximum temperature at any position. I took this stove on the basis that it is possible to set a soft mode for baking, in contrast to the Princess.
Ekaterina_K2010
Thank you very much for your advice - I will check it while under warranty!
freos
I've done it three times already - it's great! I knead the dough with a blender with a whisk attachment, bake in the oven for exactly 25 minutes. in an ordinary rectangular teflon mold - it rises well and the color is so even, let it stand a little, turn it over and slap it on the bottom, it falls out entirely, without damage. Made with different glazes - very tasty!
Yuliya K
Svetlana, I am very glad that the recipe stuck! Thank you for sharing your cooking experience!

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