Delicious Blackcurrant Bisque Pound Cake Recipe

Lindt frequently used in western pastries and cold drinks. Strong fragrance, especially highlighting the texture of pastries. Pound Egg Cake Richer but not greasy, enjoy a warm afternoon with tea and some friends.

　　Ingredients Main ingredients:Butter 100g, egg liquid 65g, powdered sugar 60g, low flour 110g, coconut flakes 15g, baking powder 2g, Bailey's liquor 25g, raisins 25g, Bailey's soaked raisins 50g, water 30g, sugar 10g, Bailey's liquor 20g

Steps

Prepare the ingredients.

Melt butter at room temperature and soak raisins with an appropriate amount of Bailey's liquor.

Sift flour and keep aside. Beat the butter until smooth, adding sugar in three parts while beating until it becomes white and fluffy.

Preheat.Egg Whisked eggs should be placed in a warm water bath to heat through.

Continue beating the butter until smooth, adding sugar in three parts.

Beat the butter until it becomes white and fluffy. Light as a feather

East Preheat the oven. Let it crack open.

Pour Bailey's liquor, mix thoroughly until the batter has a luster. Gradually add egg liquid to the whipped butter, beating well after each addition to avoid separation of oil and water. The final mixing will result in fluffy, smooth batter with a luster.

Drain raisins.

Mold the pound cake by greasing the sides with parchment paper.

Sift the flour and quickly mix into the batter until no dry patches remain.

Continue to mix vigorously until the batter is fine and glossy.

Add raisins and gently fold them in. Gently fold continuously until the batter is smooth and lustrous.

Pour the cake batter into the mold, level it with a spatula, place it in the East oven. Bake at top 110°C, bottom 170°C for 20 minutes. After 20 minutes, make a cut on the surface of the cake. Continue baking for another 20 minutes.

Once done, remove from the oven and brush with the syrup while the cake is still warm.

Tips

1. Butter must be fully whipped to ensure a moist texture in the cake.

2. If you like natural cracks, no need to cut during baking; let it crack naturally. Let it split open

3. Gradually add egg liquid and keep the temperature low to avoid oil-water separation.

4. Apply the sugar syrup while hot for better absorption by the cake, enhancing flavor when eaten.

5. Cool, wrap in cling film and refrigerate; allow 3 days of maturation before removing and storing at room temperature for optimal flavor.