Honey cake on margarine

2906

Kitchen Russian

Calorie content 258.9 kcal

Portions 4 port.

Cooking time 120 minutes

Proteins * 4.7 gr.

Fats * 18 gr.

Carbohydrates* 31.7 g

Content

To reduce the cost of honey cake, it can be baked not in butter, but in margarine. At the same time, the taste will hardly be affected if you do not add margarine to the cream. Bake a caramel honey cake with custard and see for yourself.

Ingredients

Cooking process

Mix honey and margarine in a saucepan and send to a water bath, melt.

Pour in baking soda, remove from a water bath and place on a low heat, cook until the mass reaches a caramel shade.

Beat eggs with granulated sugar until fluffy.

Pour this mixture into the honey cake dough.

Put the mixture in a water bath and cook for about 10 minutes, remembering to stir. Remove from heat and cool slightly.

Sift flour and add a little to the dough.

Put the caramel dough on the table, sprinkled with flour, knead to stop sticking to the table and hands.

Sprinkle the dough ball with flour and cover with cling film, let stand for about 10 minutes.

Divide the ball into 9 pieces.

Roll each piece on parchment or a baking mat with a rolling pin, use a plate or a pan lid to cut out circles of the desired diameter, prick with a fork and bake each cake separately in the oven at 180 degrees.

Remove the cakes from the parchment after cooling.

Sort the nuts, fry a little in a dry frying pan.

Fold the cakes separately.

Grind nuts and trimmings separately with a blender or meat grinder.

For the cream, combine the egg, granulated sugar and starch in a thick-bottomed saucepan.

Mix everything and pour in milk.

Cook over low heat until thickened, stirring occasionally to avoid burning. Cover the cream with cling film in contact and put it on the balcony or in the refrigerator to cool quickly.