Pawaru-Grahmata

№ 28VIII. nodaļa

Sviestu karaša

Butter and egg-yolk cake

  • Serves 4–6
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Sweestu karrascha.

Modernizētslpp. 332–333 · PDF 346–347
4 porcijas

The book gives 24 egg yolks, 3 loti of fine sugar, the zest of 1 lemon and, if you like, 12 egg whites, which converts to about 39 g sugar. It gives no amount of butter; we assume the ½ mārciņa (210 g) of the previous recipe, 08-027. We've used a third.

Method

7 soļi
  1. Heat the oven to 160 °C (140 °C fan). Butter an 18–20 cm round ovenproof dish, about 1 l.
  2. Beat the butter until it is as soft and smooth as thick cream (warm the bowl slightly if it is cold, but don't let it melt).
  3. Beat in the yolks two at a time, beating well after each addition, with a wooden spoon or a hand mixer.
  4. When all the yolks are in, keep beating for 10 minutes with a mixer (the book says half an hour by hand), until the mixture is pale, thick and creamy. Beat in the sugar and lemon zest.
  5. If using the whites, whisk them to stiff peaks and fold them in gently, last of all.
  6. Spread in the dish and bake slowly: 30–35 minutes with the whites, until puffed, golden and just set in the middle; 35–40 minutes without, until set like a firm custard. If it browns too fast, lower the oven to 150 °C (130 °C fan).
  7. Dust with icing sugar and serve straight away, warm, with stewed fruit or a fruit sauce (our addition). With the whites it sinks as it cools, like a soufflé.

Notes

What the book says vs. what we added

washed butter softened in a pan "as just taught" (08-027: on warm ashes, until soft like thick cream); 24 yolks beaten in, 4 or 6 at a time, stirring all the time; then stirred for another half hour; 3 loti of fine sugar and the grated peel of 1 lemon added; if you like, half of the whites (of 12 eggs) beaten to a stiff snow and folded in last of all; baked very slowly. The amount of butter, the dish, the oven temperature, the times and the serving suggestions are ours.

No flour

the book's "butter karaša" has neither flour nor crumbs. Without the whites it bakes into a rich, dense yolk custard; with them it is more like a butter soufflé. Both are very rich, so serve small portions.

Leftover whites

you will have 4 spare whites (8 if you leave out the optional ones); they freeze well.

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