Very good!

Today I propose a recipe Portuguese that has caught my attention for its composition. Good, I will specifically propose two versions of the same, I'll tell you why.. It is a cake which does not carry any fat or high-fat ingredient (oil, butter, born,..) unlike those we usually prepare. And conversely… Carries water!, and hence the name. Now you may ask, What is rich, is spongy, juicy ..? … Yes, Great !!, a discovery, truly delicious and, course, worth a try.

And as I said, and you can see in the photos, appear two biscuits (the last three of them belong to the second), two “Water Cakes”, although the former could say it's a version “more personal” because it lacks an ingredient.. not by choice. Anyway, I already had everything prepared and measured, hot oven, .. and started to mix and blend, in my living room while my kids were riding the century mess, fun butt, what madness was rampant, and no one to control them. So I did everything fast as I could to get out as soon as possible to stop the chaos, and put it in the oven. The surprise came when, after appease and punish in the respective corners of thinking to my two little potential criminals, I return to the kitchen and I find there, looking at the back and waiting for their turn, the egg whites…. it was too late. So the first pictures you see are for a “Water bolus” no clear, and the second with them, and I repeated it a few days later because he wanted to see the change and show the real. What is the difference? The egg whites in a biscuit much air introduced into the mass of, and the air is essential in a good cake batter, so we could say that the former is less spongy, but not both, and you'll note the texture is still great.

Finally comment that in the original recipe, I saw in Asopaipas, lemon flavor is chocolate and does not. I tell you and how to prepare.

 

Elaboration

  1. Greased cake mold with central hole, of 22 cm., and sprinkle with a little flour.
  2. Sift the flour with the yeast, and reserve.
  3. We separate the whites from the yolks.
  4. Beat the egg whites to soft peaks, and reserve.
  5. Beat the egg yolks with the sugar until white mass. Then add the orange zest and, later, water and flour with yeast, equal, slowly and whisking.
  6. Finally add the egg whites until stiff and, with smooth and enveloping, helped a spatula, the mix.
  7. Pour the batter into the pan and add the chocolate, into small pieces, distributing it evenly throughout the cake.
  8. Bake the cake, in preheated oven at 170 º C, about 40-50 minutes. We check that is done by clicking a brochetan before removing.
  9. Once out of the oven, wait a few minutes before removing from pan to finish cooling on a rack.

I hope you liked it and you cast will make this “Water bolus”, either the original or “mine”, lol, both are very rich.

See you soon !!

Encar