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Honey cake without oil

1603

Kitchen Russian

Calorie content 181.7 kcal

Portions 8 port.

Cooking time 15 h.

Proteins * 5.8 gr.

Fats * 7.4 gr.

Carbohydrates* 34.6 gr.

Content

I would like to recommend an interesting recipe for a honey cake without oil. The uniqueness of the cake is that instead of soaking the cakes, they use sour cream and jam. In order for the cake to be soft, it is left in the refrigerator overnight.

Ingredients

Honey 100 g Granulated sugar 100 g Egg 3 pcs. Wheat flour 260 g Baking powder 2 tsp Sour cream 100 g Jam 100 g

Cooking process

Take a deep-bottomed saucepan or saucepan. Beat the chicken eggs, add granulated sugar and honey, beat with a mixer until smooth. Put the saucepan over low heat and heat until hot, stirring constantly.

Remove from heat and add baking powder.

Whisk using a mixer. The mass will increase several times.

Introduce the premium sifted wheat flour in several steps. Stir thoroughly with a spoon after each use.

The dough will be thick and sticky.

Gently transfer the dough to a deep bowl and cool completely. Cover or tighten with cling film and refrigerate for a couple of hours.

Sprinkle the work surface of the table with wheat flour, lay out the dough and divide into four parts. Roll each piece into a circle, attach a plate and cut. Line a baking sheet with parchment paper and place the cakes on it.

Place a baking sheet in a well-heated oven and bake at 180 degrees for about 7 minutes. I have two cakes on a baking sheet. And I bake all the cakes at once on two baking sheets. After the cakes are baked, I bake the scraps. Remove the finished cakes from the baking sheets and cool completely.