Honey cake

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Post on 22-Nov-2014

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<ul><li> 1. Honey cake <ul><li>Ingredients. </li></ul><ul><li>Pastry : </li></ul><ul><li>1 cup of sugar (raw or white) </li></ul><ul><li>50 grams of unsalted butter </li></ul><ul><li>3 eggs </li></ul><ul><li>2 tablespoon of honey </li></ul><ul><li>2 teaspoon of cognac or vodka, or brandy </li></ul><ul><li>1 teaspoon of bicarbonate of soda </li></ul><ul><li>3 cups of plain flour </li></ul><ul><li>Cream: </li></ul><ul><li>200 unsalted butter </li></ul><ul><li>1 can of sweet condensed milk </li></ul><ul><li>You will need also: </li></ul><ul><li>Beater </li></ul><ul><li>Steamer </li></ul><ul><li>Kitchen scales </li></ul></li> <li> 2. Pastry: <ul><li>Place 1 cup of sugar and 50 grams of butter in metal pan. Place the pan on steamer and melt the butter </li></ul><ul><li>Remove the pan from steam and leave it on table for 15-20 minutes to let it cool down </li></ul></li> <li> 3. Add 3 eggs and mix completely, using spoon <ul><li>Add 2 tablespoons of honey </li></ul><ul><li>Add 2 teaspoons of alcohol </li></ul><ul><li>Place pan back to the steamer </li></ul><ul><li>and heat it up for 10 minutes, </li></ul><ul><li>continuously mixing </li></ul></li> <li> 4. <ul><li>Add Bicarbonate of Soda </li></ul><ul><li>Place the pan back to the steamer and heat it up </li></ul><ul><li>until the mixture doubles its size </li></ul></li> <li> 5. <ul><li>Add 2 cups of flour </li></ul><ul><li>Mix it very well until </li></ul><ul><li>smooth </li></ul></li> <li> 6. <ul><li>Place 1 cup of flour on the table </li></ul><ul><li>Take the pastry off the pan and quickly mix it with the flour </li></ul></li> <li> 7. <ul><li>Divide the pastry into 6 equal parts </li></ul></li> <li> 8. <ul><li>Roll the pastry until it is 3-4 mm thick </li></ul><ul><li>Place a bit of flour into the tray and place the pastry in the tray </li></ul></li> <li> 9. <ul><li>Place the tray into the oven and bake it for 5 minutes at 180 C </li></ul><ul><li>Check the pastry constantly in the oven </li></ul><ul><li>As soon as it turns slightly golded take it out. </li></ul></li> <li> 10. <ul><li>Use any shape </li></ul><ul><li>Quickly place it on the top of the pastry and cut it while the pastry is still soft </li></ul><ul><li>Crumble the off-cuts and put aside </li></ul></li> <li> 11. Bake 6 layers </li> <li> 12. <ul><li>Combine butter and sweetened condensed milk and beat together until very smooth </li></ul></li> <li> 13. <ul><li>Spread the mixture evenly on top of each layer </li></ul><ul><li>Stack 6 layer on top of each other, leaving the top layer bare </li></ul><ul><li>Keep enough cream mixture to use later for the top of the cake </li></ul></li> <li> 14. <ul><li>Refrigerate the cake overnight with heavy weight on top. The layers must be pressed down </li></ul></li> <li> 15. <ul><li>Spread cream all around the top and sides of the cake </li></ul></li> <li> 16. Enjoy! <ul><li>Coat the crumbs over the cake </li></ul><ul><li>Store in the fridge </li></ul></li> </ul>