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Cake with leaves with honey and sour cream

Cake with leaves with honey and sour cream


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Honey sheets:

Rub the sugar with eggs, add honey, oil, baking soda quenched in lemon juice and mix. Now we add as much flour as possible, so that we get a cake for spreading, which will be divided into 4 smaller doughs.

Spread each dough on the work table and bake on the back of the tray (lined with flour) until golden. Be careful because they are ready very quickly, they only need 5-7 minutes. Bake the sheets on the right heat. Once they are ready, leave them to cool.

Sour cream:

Cream cream is prepared as follows: mix in a larger bowl the cream with the sugar, vanilla sugar and ground walnuts until smooth.

Assemble by alternating the sheets with a row of cream. We must be careful how we pour the cream because, at the end, we will place a wooden bottom or a tray over the cake, to keep it pressed for 1-2 hours, that's why we don't fill it to the brim, so that it doesn't bite all the cream.

Let the cake cool overnight so that the sheets soften from the cream. It is consumed the next day.

Being a cream cake, it must be consumed in the cold season and kept in the pantry or refrigerator.

Good appetite!

If you liked my recipe, you can also find it on my blog:

http://ancutsa-cuisine.blogspot.com/2017/01/prajitura-cu-foi-cu-miere-si-crema-de.html


Cake with leaves with honey and chocolate cream

It was.
In a saucepan mix the egg with the butter, honey, milk and sugar.
Put on low heat and stir until the sugar melts and the composition begins to darken slightly in color.

Pour the hot mixture over the sifted flour mixed with the baking soda quenched with vinegar.
Divide the composition into four and bake sheets on the back of the tray.
The dough spreads easily while it is hot, on the first sheet it is light because the composition is warm, and on the following ones we make our work easier by spreading the dough directly on the bottom of the hot tray, exactly after we took out the previous sheet.

Bake over medium heat, in the preheated oven, for 5-7 minutes each sheet (depending on the oven, you must notice when the sheet takes on color on the edges).
Gently, lightly pass the blade of a large knife under the sheet and let it fall on a white sheet, tilting the tray slightly.
On the first sheet grease the pan with butter and sprinkle with flour and on the next grease only with butter.

For the cream mix the eggs with the sugar and put them on low heat, stirring constantly until the sugar melts.
Add the cocoa and diced butter and let it simmer, stirring constantly until you get a mixture with a consistency similar to a soft polenta, or a pudding. I cooked for about 14 minutes, depending on how high the boiling temperature is.

Cool, divide the cream into four, grease each sheet, overlap them and sprinkle with ground walnuts.
The longer this cake stays, the tenderer and better it is. The picture is cut after a few hours, because it had to be distributed :)))


Add pine on Romanian cakes

Cream: -250 gr mascarpone -550 ml cream for whipped cream with. Gently mix the cream with the sugar until it is completely melted and the cream thickens. A fairytale dessert made of dough with honey and fine cream of cream and lemon. Fresh sheets of honey for cakes & # 8211 how to make them? It is prepared in 30 minutes, it fits any kind of sheets and the cake can be cut after just one hour. It's not a greasy cream, the cake. Somehow it makes me think of my childhood, of the cake cakes made by.

Sheets with walnuts, ness cream, cappuccino and cream. I love walnuts and any walnut cake instantly becomes my favorite. No, now how can I tell you: I've never made leaf tinsel. Cream: I started with cream, because I left it in the fridge until I made the sheets and they cooled. Then I gradually added the cream.

You may not think so, but the cake with honey and walnut leaves that I made even now. From each piece of dough spread a round sheet, you have to. The Medovik cake, one of the most popular cakes in Russia, has been prepared.


Cake with honey leaves and walnut cream

Cake with honey leaves and walnut cream it is the result of the state in the house. If I still have time for some ingredients, I weaved a new cake. In fact, the leaves with honey are the same from the Divine cake (slightly modified), and the cream is good with nuts and whipped cream. For a sour taste I added a little cherry jam, but I think it works magiun or any other sour jam.

The advantage of sheet cakes is the rather large amount of cakes in one serving. Usually leaf cakes are loved by Romanians and rightly so.
There was a time when sheet cakes scared me, especially their stretch, but for this cake the sheets really stretch easily.


If you like it, share it with your friends!

Ingredient:
A pack of 4 sheets with Dolce Iulius honey (very good)
1 liter of milk
350g old cough
4 sachets of vanilla sugar
7 tablespoons flour
200g margarine Rama
100g old powder
1 jar of apricot jam 360g

Method of preparation:
The milk, caster sugar, vanilla sugar and flour added in the rain are put in a pan and boiled on a steam bath, stirring constantly, until the composition thickens. After it has thickened, take the pan off the heat and leave it to cool.

Meanwhile, rub the foam, margarine and powdered sugar in a bowl. This mixture is added over the milk cream and the already cooled flour, and mixed until it is homogenous.

After we get the cream, we move on to filling the cake sheets. Take a sheet on which to spread half of the prepared cream, then cover with a second sheet on which we will spread the apricot jam, again, cover with another sheet, over which we will put the remaining cream and again we will cover with another sheet - which is the last.

The cake is placed in the refrigerator, preferably until the next day, so the sheets will become soft. The next day before serving, powder with sugar. It is a fine and delicious cake recipe that is definitely pleasant for the whole family.


The full recipe, in pictures, can be downloaded here: Honeycomb Cake & # 8211 Bee Cake (PDF Format)

4 comments. Leave new

Hi. where do we find these Dolce Iulius honey sheets ?? I haven't seen or heard of them in stores. please answer, ms ..


Method of preparation

Rub the sugar with eggs, add honey, oil, baking soda quenched in lemon juice and mix. Now we add as much flour as possible, so that we get a cake for spreading, which will be divided into 3 smaller doughs, which will be spread on the work table. They will bake, one by one, on the back of the tray until they turn golden. Bake over medium heat. This time, the oven must not be hot.

The cream is prepared as follows: mix in a larger bowl the cream with the sugar, vanilla sugar and ground walnuts until smooth.

Assemble as follows: one sheet, one row of cream, the second sheet, another row of cream and then add the third sheet. We must be careful how we pour the cream because at the end we will place a wooden bottom or a tray over the cake to stay pressed for 1-2 hours, that's why we don't fill it to the brim, so that it doesn't bite all the cream. Let the cake cool overnight so that the sheets soften from the cream.

Being a cream cake, it must be eaten in the cold season and kept in the pantry or refrigerator.


Method of preparation

For New Year's Eve we prepared a cake with honey leaves and walnut cream and sm & acircnt & acircna, but this time, we prepared it in smaller quantities, but also with low sugar content.

I also had 2 types of sm & acircnt & acircnă, that's how it turned out, one of 10% fat, another of 18% fat. Choose what you like or what you usually use, & icircnsă I can tell you that sm & acircnt & acircna 18% fat tasted better and creamier, so I would recommend this one.

For the honey sheets: mix the eggs with the sugar and honey, gradually add the oil, baking powder and flour it contains, I needed about 450 g. A fluffy dough is obtained, consistent enough to be spread.

The dough is divided into 3 pieces. Spread the first dough on the table sprinkled with flour and carefully transfer with a rolling pin to the back of a tray lined with flour. Bake on low heat for about 7 minutes.

The other sheets are prepared in the same way.

Advice! The sheets are ready very quickly. They need to stay white to be fluffy, so be careful not to dry them out.

For the sour cream: mix the sour cream with the sugar, vanilla bourbon sugar and ground walnuts.

The sheets are carefully cut so that they can fit into a cake pan or silicone mold. Alternate the sheets with the cream. You will get two trays. Store in the refrigerator until ready to serve.


Video: 러시아 꿀 케이크 메도빅 만들기: Russian Honey Cake Medovik Recipe. Cooking tree (May 2022).