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Steamed honey cake

0
1726
Kitchen Russian
Calorie content 200.5 kcal
Portions 10 port.
Cooking time 4 h
Proteins * 6.1 gr.
Fats * 6.7 g
Carbohydrates* 33.6 g
* per 100 gr. product
Steamed honey cake
Content

For this honey cake, the dough is kneaded in a steam, that is, in a water bath. Thanks to this kneading, the cakes are very tender and quickly soaked in cream. Making a cake takes effort, but the results are worth it.

Ingredients

Cooking process

step 1 out of 16
Place a pot of water on the stove and bring it to a boil. Then place a metal bowl on a saucepan in which you will knead the dough. This is our water bath. Put butter in a bowl and add honey. In a separate bowl, beat eggs with sugar with a mixer, add cognac to it and pour this mixture to honey and butter. Stirring continuously, soak everything in a water bath for 5 minutes. Then pour baking soda into the mixture and, while stirring, hold for another 10 minutes.
step 2 out of 16
You will get a liquid homogeneous mass for kneading the dough. Remove it from the water bath.
step 3 out of 16
Pour one cup of flour into this liquid base and stir well. Pour the rest of the flour in a slide on the work surface of the table and make a depression in it.
step 4 out of 16
Pour the batter into this depression and knead the dough with the rest of the flour with your hands to a tight elastic consistency. Roll the dough into a sausage.
step 5 out of 16
Cut the sausage into 6-8 identical pieces.
step 6 out of 16
Roll each piece with a rolling pin into a thin cake.
step 7 out of 16
To transfer the crust to the baking sheet without damaging it, wrap one edge of the dough inward.
step 8 out of 16
Then overlap the second edge. Sprinkle a little flour on the dough.
step 9 out of 16
Then fold over the right edge of the crust.
step 10 out of 16
Fold the cake into an envelope.
step 11 out of 16
Transfer the rolled crust to a floured baking sheet and unfold in the reverse order. Bake all the cakes in an oven preheated to 180 ° C for 3-4 minutes each.
step 12 out of 16
Cut each baked crust evenly with a lid.
step 13 out of 16
Leave the scraps of the crust to make the crumb for sprinkling on the cake. Use a whisk to remove flour residues from the surface of the cakes.
step 14 out of 16
For the cream, beat the boiled condensed milk with butter with a mixer; you can add jam to the cream to your liking. Collect the baked cakes into a cake, greasing each with cream. You can sprinkle the cakes on top of the cream with chopped nuts.
step 15 out of 16
Chop the crumbs into crumbs and sprinkle them on the cake on top, and sprinkle the sides with nuts. Place the cake in the refrigerator for 3 hours so that the cakes are well saturated with cream.
step 16 out of 16
Cut the steamed honey cake into portions and serve with tea.

Eat to your health!

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