Cake "Honey Kiss"
Required: The 24 servings.
For the dough:
500 g flour
25 g yeast
75 g sugar
1 / 8 liters of warm milk,
50 g softened butter, a pinch of salt.
To decorate:
Pinch of vanilla
150 g butter,
150 g of honey
6 table spoons of milk,
200 g chopped almonds.
For the filling:
2 egg protein
25 g gelatin,
75 g cream
70 g honey
2 egg yolks,
250 g curd mass.
Preparation:
Dough: Sift flour into a bowl. In the center make deeper and there crumble yeast, adding 1 table. spoonful of sugar and a little warm milk, start a brew. Cover with a clean towel and allow to come in a warm place for about 15 minutes.
Add to brew balance of sugar and milk with salt and finely chopped pieces of butter. With the mixer knead the dough thoroughly until a smooth ball. Cover and place in a warm place for 1 hour.
Decoration: No suitable dough, mix the vanilla, honey, butter. The resulting mass of heat and boil for 2 minutes. Pour chopped almonds and set to cool.
Baking: Place the baking parchment paper. Coming up the dough a good knead, roll and put on baking sheet. Cover and leave for 30 minutes to go up and heat the oven to 200 degrees. Wet spatula to apply a lot of almond on top of dough and smoothed it. Bake in oven for 25 minutes until a golden crust. Then the cake out onto a cooking grate and allow to cool.
Filling: Beat the whites to stiff froth. Dissolve gelatin in water. Cream mixed with honey, heat and provide rolling boil this mixture for 1-2 minutes. Remove the saucepan from heat.
Dissolve the gelatin in the hot cream with constant stirring. Add egg yolks, and then spoon-curd mass. Cool mass. When it begins to cool, turning into jelly, put in her fluffy white. Cut cooled cake in half, lower part of the fluff filling, put over the top. Wait until cooled, store in refrigerator.
Required: The 24 servings.
For the dough:
500 g flour
25 g yeast
75 g sugar
1 / 8 liters of warm milk,
50 g softened butter, a pinch of salt.
To decorate:
Pinch of vanilla
150 g butter,
150 g of honey
6 table spoons of milk,
200 g chopped almonds.
For the filling:
2 egg protein
25 g gelatin,
75 g cream
70 g honey
2 egg yolks,
250 g curd mass.
Preparation:
Dough: Sift flour into a bowl. In the center make deeper and there crumble yeast, adding 1 table. spoonful of sugar and a little warm milk, start a brew. Cover with a clean towel and allow to come in a warm place for about 15 minutes.
Add to brew balance of sugar and milk with salt and finely chopped pieces of butter. With the mixer knead the dough thoroughly until a smooth ball. Cover and place in a warm place for 1 hour.
Decoration: No suitable dough, mix the vanilla, honey, butter. The resulting mass of heat and boil for 2 minutes. Pour chopped almonds and set to cool.
Baking: Place the baking parchment paper. Coming up the dough a good knead, roll and put on baking sheet. Cover and leave for 30 minutes to go up and heat the oven to 200 degrees. Wet spatula to apply a lot of almond on top of dough and smoothed it. Bake in oven for 25 minutes until a golden crust. Then the cake out onto a cooking grate and allow to cool.
Filling: Beat the whites to stiff froth. Dissolve gelatin in water. Cream mixed with honey, heat and provide rolling boil this mixture for 1-2 minutes. Remove the saucepan from heat.
Dissolve the gelatin in the hot cream with constant stirring. Add egg yolks, and then spoon-curd mass. Cool mass. When it begins to cool, turning into jelly, put in her fluffy white. Cut cooled cake in half, lower part of the fluff filling, put over the top. Wait until cooled, store in refrigerator.
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