Honey cake Tenderness — recipe
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Honey cake Tenderness — recipe
Honey cake Tenderness — recipe Honey pastries – a favorite treat at our table. Few people do not like fragrant honey cake. What should be honey cake? That's right – gentle! Often Housewives are faced with the problem that no matter how hard you try, still the cake turns dryish, and cakes are not soft enough. We assure you, this recipe baking will always succeed. Both adults and children will appreciate the dessert. Ingredients Korzh: Chicken egg – 2 PCs. Sugar – 1 Cup Butter – 50 gr Honey – 2 tablespoons Baking soda – 1 teaspoon High-grade flour 2 cups Cream: Condensed milk – 1bank Boiled condensed milk – 1 can Butter – 200 grams Cocoa powder – 4 tablespoons Preparation Important! In order for the cake to turn out to be tender, you need to strictly observe not only the recipe, but also the cooking technology. Preparing cakes Eggs thoroughly RUB with sugar. The mixture should turn white. Add butter (for convenience, you can withstand a few hours at room temperature, then it will become soft and will easily combine with the egg mixture). Here we add a teaspoon of soda and honey. Now to be manipulated, which scares many novice Housewives – brewing dough in a water bath. Water bath is a structure of two cups (metal) or pots inserted into each other. In a large container pour water and insert it into the second container, which spread the resulting mixture. Put the structure on fire. Now it is important to stir constantly. If this is neglected, lumps will brew and the dough will be spoiled. Soak the mixture in a water bath for exactly 7 minutes (!), then add the flour in parts. With a water bath do not remove yet. Each part of the flour is thoroughly kneaded. After all flour is added, keep on water bath for another 3 minutes. Then remove from heat. Spread the dough on a table lightly dusted with flour. While the dough cools down, turn on the oven to warm up and take out of the refrigerator butter cream. Proceed to rolling out and baking cakes. It will be synchronous. While one cake is baked, the second roll out. Council. The baking process is very fast. Make sure that no one distracts you at this time. Otherwise, the cake will fry and become hard. The dough is divided into 8 parts. Cut a piece of parchment for baking and roll out one piece of dough on it. For ease of Assembly the future of the cake, cut out the circle immediately before the baking. You can cut the circle later (when the cake is assembled), but then you will have the trim. We shift the parchment with the dough in the oven. While it is baked, on another sheet roll out the next cake. Just in case, look in the oven more often. The cake is ready as soon as slightly (!) will blush. Visually, it will become whiter and some where there will be rosy spots. It will still feel soft to the touch. If you overdo it a little longer, it will become brittle. The finished cakes lay in a pile on top of each other. Let them cool. Prepare the cream While the cakes cool, prepare the cream. Butter whisk, then parts spread it in condensed milk (both banks). Add cocoa and whisk until fluffy. There are no tricks and difficulties there. This is one of the simplest creams. The only advice – take cocoa of good quality. The taste of the cream depends on it. If you want, you can not add cocoa. The taste of the cake from this not become worse. To assemble the cake Fully cooled cakes to fold on each other, brushing each generously with cream. The top can be decorated with grated chocolate or browned cake trim and crumble them into crumbs. The finished cake should "ripen" at least 6 hours. During this time, the cakes will be soaked with cream and "grab" with each other. Enjoy your tea!

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