Flaky honey cake (Honey Cake Leyered)
146 100 минут -
Well, very tasty and unusual cake. The originality makes cream. Source from Michelle Lights, thank you from my guests.
Ingredients for Flaky honey cake (Honey Cake Leyered)
- Butter - 50 g
- Honey - 3 tbsp.
- Brown sugar - 2/3 of the stack.
- Chicken egg - 1 piece
- Milk - 1/4 Cup.
- Soda - 1/2 tsp.
- Flour - 3 stack.
- Sour cream - 1 Cup.
- Cream - 2 stack.
- Sugar - 1.5 stack.
- Vanilla - 1 tsp.
- Gelatin - 2 PCs
- Water - 1/3 Stak.
- Walnuts - 1 Cup.
Step by step instruction of cooking Flaky honey cake (Honey Cake Leyered)
Cakes. 50 g of CL.oil,3 tbsp honey,2/3 Cup brown sugar,1 egg,1/4 Cup milk,1/2 tsp soda,3 cups flour,a pinch of salt
In a saucepan put butter, honey and sugar.
pour in the milk.
Heated in a water bath. When all is dissolved, remove from heat,
beat in an egg.
Separately sift the flour with soda and salt.
Gradually add, knead nekrutoe dough (it should just not stick to hands).
Leave it covered with a towel for 15 min.
Roll out thin cakes(one Pergamos.paper to lubricate every time the oil is baked all the cakes), prick them with a fork in several places (not swollen),
and bake for 5 minutes (or until brown) in a preheated 180C the oven.Depending on the size of the cake, they are obtained 8-12 pieces to Cut them before baking or after (if the dough does not move, it will not shrink during baking).
Specially put photos to look at time as they are quick to bake,and that had already baked a few pieces.
Caramel sauce.1 1/2 Cup sugar,1/3 Cup water,2/3 Cup cream,2 tbsp. l SL. oil.
In a saucepan, stir sugar with water and bring to boil.Cook on medium heat for about 10-15 minutes,moistening the walls of the saucepan with a wet brush to form crystals.
As soon as the syrup will change color to dark brown,remove from heat and very gently,stirring with a whisk,add the cream.
Stir in 2 tbsp. butter,cool to room temperature.Ready-made frosting can be stored in the refrigerator for about 1 week.Before use, a little warm, as it stiffens.
Cream. Soak the gelatin plates in cold water for 3 minutes
Heat 1/4 Cup cream until hot(not boiling),squeeze the soaked gelatin and stir it into the hot cream until dissolved.Cool to room temperature.
Cream,the remaining 1 3/4 Cup,pour into a Cup,add 2 tbsp sugar and vanilla and whip until soft peaks form.
Then whisking in small turns to pour this gelatinous BLOB.Increase speed of mixer and beat until stable peaks.
Divide whipped cream into 2 parts.Mix one part sour cream.The second to leave for decoration.
Assembly.Cooled cakes are hard and crunchy. But soaked with cream, they become soft and fluffy.
Cakes sandwiching cream with sour cream,
to cover the sides.After sprinkle with nuts.
The caramel added yellow food dye,and another,slightly spread the caramel,we had to soak 1 leaf gelatine,after a bit of a leak of caramel,to warm and add the squeezed out gelatine.
Gently spread the caramel on the surface of the cake.Decoration,
melt white chocolate in a water bath,also spread on the file(right picture)and in the freezer.