Quatre-quart aux pommes : la meilleure recette
Original in French
rose_16981679 · marmiton.org · 2006 · 6 personnes
Against 462 pound cake recipes
More leavening than 95% of recipes and more egg than 77%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- More leavening than 95% of recipes: 5% of the flour weight against the typical recipe's 1.6%, about 3 times as much.
- More egg than 77% of recipes: 100% of the flour weight against the typical recipe's 80%.
- No salt at all, where 75% of recipes use some (most of those 0.5 to 1.5% of the flour weight).
- No dairy at all, where 67% of recipes use some (most of those 45 to 75% of the flour weight).
Ingredients (5)
- 2 pommes≈ 364 g
- 200 g de sucre fin200 g
- 200 g de beurre200 g
- 200 g de farine avec levure incorporée200 g
- 4 oeufs≈ 200 g
flour 200 gbatter 1164 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.
- Butter100% · 72nd percentile · median 91%
- Sugar100% · 24th percentile · median 120%
- Egg100% · 83rd percentile · median 80%
- Dairy0% · 16th percentile · median 46%
- Leavening5% · 96th percentile · median 1.6%
- Salt0% · 12th percentile · median 0.7%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 minutes
- median 60 minutes
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