Hello this is a project about food odes and how to write Spanish. We did it so that we could work on writing Spanish for foods measuring tools and odes.
Joshua Riding, Basic Tress Leeches Cake, Panama
Ingredients:
1 1/2 cups cake flour -1 ½ tazas harina de postre
1 pinch salt – 1 pizca de sal
1 teaspoon baking powder – 1 curcharilla polvo de hornear
1/3 cup oil – 1/3 taza aciete
1 cup sugar – 1 taza azucar
1 teaspoon vanilla extract – 1 cucharilla de vainilla
5 large eggs – 5 grande huevo
1/2 cup whole milk – ½ taza leche
Cream Syrup for Soaking (see recipe below)
Whipped Topping (see recipe below)
Preparation:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Cream Syrup
12 oz. evaporated milk – evaporarse leche
14 oz. sweetened condensed milk – azucarar condensada leche
1/2 cup heavy cream – ½ taza pesado crema
Whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
Whipped Topping
3/4 cup heavy cream - ¾ taza pesado crema
1 teaspoon vanilla – 1 cucharilla vainilla
1 tablespoon sugar – 1 una cucharada azucar
In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
1. Add the dry ingredients to a medium bowl and mix them up until well incorporated.
2. Pre-heat the oven to 325 degrees. Mix the wet ingredients together on high speed until they become thoroughly mixed and somewhat frothy. This usually takes about 2 minutes. After they are nice and frothy, slowly stir in the milk and oil.
3. On low speed, mix the flour mixture into the egg mixture 1/4 cup at a time to maintain as much of the frothiness that you have whipped into the sugar and eggs as you can.
4. Pour the batter into a greased 9x13 baking pan. Bake in a 325 degree oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
5. After the cake has cooled to room temperature, poke the cake all the way through, repeatedly with a fork or toothpick. If a cake residue from the top of the cake builds up on the fork, wipe it off every so often.
6. In a bowl, whisk together the three milk's to until they are evenly mixed. The sweetened condensed milk is very thick and has a tendency to sink to the bottom, so use a scraper on the bottom if you want to check to see that everything is mixed properly. It may seem like a lot of liquid, but most of it will absorb into the cake.
Cream syrup
7. Pour the milk mixture over the cooled cake. It will seem like a lot of liquid, and that is okay. Sometimes the cake will loosen from the pan and float in it. Cover the cake and refrigerate it for a minimum of three hours, but overnight is best.
8. After the cake has had plenty of time to soak, the liquid should be 85-95% absorbed. If it has only soaked for 3 or 4 hours and there is still way to much liquid, it may just need more time to soak. The cake shown was soaked overnight and very little liquid is left
9. On high speed, mix together the ingredients for the whipped topping until the cream forms stiff peaks. You can frost the cake in the pan, or you can invert the cake onto a serving platter with raised edges (to prevent the milk syrup from running off.) Spread a layer of whipped topping evenly over the cake. You can serve it immediately, or cover, and return the refrigerator for up to 12 hours, at which point the whipped topping may begin to break down.
Whipped Topping
Table 1
| English | Spanish | Informal form |
| whipped | batido | |
| pour | verter | vierte |
| mix | mezclar | mezcla |
| combine | combinar | combina |
| whisk | batidor | |
| grease | grasa | |
| stir | revolver | revulve |
| add | anadir | anade |
| sprinkle | espolvorear | |
| garnish | adornar | |
| beat | batir | bate |
| Separate | separado | |
| bake | hornear | hornea |
Table 2
| Ingredient | ingrediente |
| cake | pastel |
| milk | Leche |
| cream | crema |
| syrup | jarabe |
| sugar | azucar |
| egg | huevo |
| oil | aceite |
| cinnamon | canela |
| berries | bayas |
| flour | harina |
| vanilla | vainilla |
| salt | Sal |
| Baking powder | polvo de hornear |
Table3
| Measurements | medimiento |
| cup | Una taza |
| tablespoon | Una cucharada |
| teaspoon | cucharilla |
| ounces | onza |
| pinch | pizca |
1. Add the dry ingredients to a medium bowl and mix them up until well incorporated.
Anade los ingredientes secos a un recipiente y mezcla hasta bien mezclada.
2. Pre-heat the oven to 325 degrees. Mix the wet ingredients together on high speed until they become thoroughly mixed and somewhat frothy. This usually takes about 2 minutes. Then, slowly stir in the milk and oil.
Precalienta el horno a 325 grados. Mezcla los ingredientes mojados a una alta velocidad hasta bien mezclados y espumosos. 2 minutos. entonces, lentamente anade la leche y el aceite, revolviendo
3. On low speed, mix the flour mixture into the egg mixture 1/4 cup at a time to maintain as much the froth
En bajo velocidad, la mezcla de harina con la mezcla del huevo ¼ a la vex taza
Para mantener la espum
4. Pour the batter into a greased 9x13 baking pan. Bake in a 325 degree oven for 35-40 minutes
Vierte la masa en una caurola de 9x13. Hornea a 325 grados 35-40 minutos
5. After the cake has cooled to room temperature, poke the cake all the way through, repeatedly with a fork or toothpick. If a cake residue from the top of the cake builds up on the fork, wipe it off every so often.
6. In a bowl, whisk together the three milk's to until they are evenly mixed. The sweetened condensed milk is very thick and has a tendency to sink to the bottom, so use a scraper on the bottom if you want to check to see that .
7. everything is mixed properly. It may seem like a lot of liquid, but most of it will absorb into the cake. Cream syrup
8. Pour the milk mixture over the cooled cake. It will seem like a lot of liquid, and that is okay. Sometimes the cake will loosen from the pan and float in it. Cover the cake and refrigerate it for a minimum of three hours, but overnight is best.
9. After the cake has had plenty of time to soak, the liquid should be 85-95% absorbed. If it has only soaked for 3 or 4 hours and there is still way too much liquid, it may just need more time to soak. The cake shown was soaked overnight and very little liquid is left
10. On high speed, mix together the ingredients for the whipped topping until the cream forms stiff peaks. You can frost the cake in the pan, or you can invert the cake onto a serving platter with raised edges (to prevent the milk syrup from running off.) Spread a layer of whipped topping evenly over the cake. You can serve it immediately, or cover, and return the refrigerator for up to 12 hours, at which point the whipped topping may begin to break down. Whipped Topping
Ode to three milk cake Oda al pastel de tres leches
By Joshua Riding Por Adrian Iglesias
| Three milk cake the summer to my winter Cream with a hidden secret under it A sponge soaked in beauty Creamy like clouds of life A pond forming at every touch Pond of cream Sweet like sugarcane Smell of sweet summer air Smell of a dandelion flower at first bloom A cloud with a wet sponge in it A Pandora’s box filled with beauty A piece of treasure covered with cream Sponge being squeezed of its water Sweet like cream Three milk cake I love like the sun that never sets The sweet sponge of the world My sunrise to the worlds sunset | El pastel de tres leches el verano a mi invierno Crema con secreto un oculto debajo Una esponja remojada en belleza Cremoso como nubes de vida Una laguna formando a cada toque Laguna de crema Dulce como cana de azúcar Olor del dulce aire de verano Olor de un diente de león al primer flor Una nube con una esponja húmeda Una caja pandora de llena de belleza Un pedazo de tesoro cubierto con crema La esponja siendo apartado de su agua Dulce como crema Pastel de tres leches Amo como el sol que nunca se pone La esponja dulce del mundo Mi salida del sol del mundo puesta del Sol |
I learned a lot of things translating my recipe especially how words kind of look like their English words and others look nothing like it. My ode writing it i saw a lot of things with going over the top and how to just sell the food that we were making in a great way. Now the place that i got my recipe from was panama i found out small things about them like how they have tons of different cultures into their food.The food it was fun it was what i would say as easy to make milkshake because it tastes like a milkshake and it is very easy to make.
