Briose cu coniac (Metaxa cupcakes)

Scroll down for English recipe

 Aceasta e o prajitura din caietul mamei. Ea o face sub forma de chec, dar si ca briose a fost la fel de gustoasa.

Alte retete simple si gustoase de briose gasiti aici

 

Pentru 18 briose: 

• 300 g zahar pudra 
• 300 g faina 
• 250 g unt 
• 4 oua (albusuri spuma) 
• 3  linguri coniac de buna calitate (Metaxa)
•  1 lingura esenta de vanilie

Peltea de gutui pentru glazurare

1. Amesteca zaharul cu untul moale, taiat cubulete, pana cand zaharul se topeste.
2. Adauga galbenusurile unul cate unul, amestecand dupa fiecare,
3.Adauga coniacul si esenta de vanilie. Amesteca.
4. Adauga faina. Amesteca bine. Toate operatiunile de pana acum pot fi facute cu mixerul.
5. Adauga albusurile. Cu o spatula incorporeaza-le usor, amestecand de jos in sus si invartind mereu castronul, ca sa nu se piarda din volum. 
6. Pune cate o lingura din compozitie in fiecare hartie de briosa in tavile speciale. Coace 15- 20 minute la 180 C (in cuptorul incalzit).
7. Briosele nu trebuie sa se coloreze prea tare in cuptor, ele sunt mai deschise la culoare. Unge-le cu peltea de gutui (sau alta dulceata care iti place)

English version

I know this dessert from my mother. She makes it as a cake, but as cupcakes was tasty too.


For 18 cupcakes:

     * 300 g caster sugar
     * 300 g flour
     * 250 g butter
     * 4 eggs separated
     * 3 tablespoons good-quality brandy (Metaxa)
     * 1 tablespoon vanilla extract

Quince jelly for glazing

1. Beat egg whites, until soft peaks are formed
2. Mix sugar with soft butter, cut into small pieces, until the sugar melts.
3. Add egg yolks one at a time, stirring after each
4. Add brandy and vanilla. Mix.
5. Add flour. Mix well.
6. Add egg whites. With a spatula easily incorporates them, mixing constantly while rotating the bowl, so as not to lose volume.
7. Put one tablespoon of the composition in each muffin paper in special trays. Bake 15-20 minutes at 180 C (oven heated before).
8. Attention not to brown the cupcakes too much
9. Brush them with quince jelly (or other jam you like)