Jan 16 2015
Products for cake layers for the Honey Delight cake:
- dark sugar - 160 gr.
- a pinch of salt
- 1 lie. canteen of honey
- baking soda - 1 tsp. spoon
- flour - gram 320
- 30 gr. creamy oils.
- two testicles
Filling Ingredients:
- 7 gr. Sahara
- dried apricots - pieces 15
- 100 gr. apricot jam
- gelatin powder - 5 gr.
- creamy oil - 1/2 table. spoons
- 50 ml lemon juice
Cream products:
- 35 % cream - 250 grams
- honey - 1 spoon. tables.
- low-fat yogurt - 1 l.
- 2 lies. table. plain water
- 2 lies. Art. some water
- sugar - about 1/4 cup
Almost all the best restaurants in Kyiv from this list eatme.ua/kiev/restaurant have this wonderful cake on the menu. Therefore, if you have no time to cook, you can go try it in an institution.
Recipe for Honey Delight cake:
1. Cookies: combine the eggs together with dark sugar, then place in a water bath over low heat.
2. Beat this mass with a mixer until fluffy and until sugar is dissolved
3. Then add a spoonful of honey and soft cream. oil, stir.
4. Gradually add the sifted flour with a pinch of salt and baking soda, stir with a spatula until smooth. Turn off the fire, while the container with the dough from the water bath does not need to be removed.
5. Draw circles dia. 24 cm. Then lay 1/4 of the dough in an even thin layer on this circle. Bake it in the oven for 6 minutes at 190 degrees.
6. Bake the rest of the shortbreads in the same way and refrigerate them.
7. Prepare the filling: soak the gelatin in advance in cool water (a small amount).
8. Cut dried apricots into small pieces, combine with other ingredients.
9. Heat everything over medium heat, then turn off the heat, combine with swollen gelatin, stir until it is completely dissolved. Refrigerate the filling.
10. Prepare the cream: put the yogurt on a chintz covered with gauze and substitute a container from below. Put in a cold place for 3 hours.
11. Whip cream with sugar until stable. Add yogurt, stirring with a spoon from the bottom up.
12. Impregnation: heat a spoonful of honey and water a little and stir.
13. Place the cakes one on top of the other and trim the edges a little. Lubricate them with honey syrup, spread out part of the cream, put the second shortcake on top, put all the stuffing made from dried apricots on it.
14. Put the next shortbread, grease it with honey syrup, and lay out part of the cream.
15. Lay the fourth shortcake on top, soak it a little with syrup, then coat the entire cake with the remaining cream.
16. Decorate as desired.
17. Place the cake in a cold place for a couple of hours.
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