Kaffee-Honig-Kuchen. For lovers of dry cupcakes. Reminded me of gingerbread from my childhood - a dense and flavorful. Intense honey taste. The addition of allspice gives a spicy bitterness. The longer it rests, the tastier it becomes - that I checked. Very tasty with tea, coffee and milk.
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First brew the coffee, measure out 150 ml, cool.
Egg whites separated from the yolks.
With half of the grated lemon zest.
Raisins and candied fruit, mix with a small amount of flour.
Whisk whites with a pinch of salt and 30g of sugar until peaks.
I first whipped the whites with the salt until dense state, then slowly poured in the sugar, continuing to whisk.
In a large bowl beat the soft butter with the egg yolks and the remaining sugar (30 g).
Add all the spices, sifted flour and baking powder.
Sprinkle the raisins and candied fruit. Paramasivam already with a spoon.
To turn on the oven at 175*C.
In the end add beaten egg whites, a spoon movements from the bottom-up carefully and mix up the proteins in the dough.
The form is not lined, greased with butter and sprinkled with flour.
Spread the batter in the form. Even out the surface.
Bake at 175*C for about an hour. If the top is burning, cover with foil.
The finished cake remove from the form, place the icing sugar.
As you can see, the structure is different from honey brownie, more dense. This cake can be stored, it becomes even tastier.