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Honey cake with curd cream

0
1330
Kitchen Russian
Calorie content 184.3 kcal
Portions 8 port.
Cooking time 1 d.
Proteins * 10 gr.
Fats * 9.6 gr.
Carbohydrates* 25.1 g
* per 100 gr. product
Honey cake with curd cream
Content

A honey cake with curd cream is a cake with a rather dense consistency, its cakes and cream are not airy, not very moist, but soft and pleasant to the taste. If you enjoy experimenting in the kitchen, then be sure to tackle these simple baked goods this coming weekend, and the honey cake will be the perfect homemade treat for your family or friends.

Ingredients

Cooking process

step 1 out of 9
For the cream, stir the sugar, cottage cheese and egg yolks in a bowl.
step 2 out of 9
Then place the mixture on the fire, stir and smooth it into a smooth puree using the hand blender. Cook the mixture until boiling, stirring occasionally.
step 3 out of 9
Add butter to the cream and simmer it over low heat until the cream begins to look like semolina.
step 4 out of 9
Bake the biscuit in advance, you need it to brew well and cool completely. To do this, at the beginning, separate the whites from the yolks, beat the whites with half the sugar until soft peaks appear, beat the loan with sugar until the yolks foam. Melt the honey in a saucepan over low heat, add slaked soda to warm honey and boil this mass a little, not for long, until light brown stains from honey appear. Stir the mass all the time during cooking.
step 5 out of 9
Add half of the whipped whites and flour to the yolks, as well as the honey mass, stir everything well and add the remaining whites, stir again.
step 6 out of 9
Place parchment in a baking dish, grease the sides of the mold with vegetable oil and bake the biscuit for at least 30-40 minutes at 180 degrees. Preheat the oven beforehand. Check the readiness of the biscuit with a wooden skewer - if the cake is ready, the skewer will remain dry when immersed.
step 7 out of 9
The finished biscuit rises well, upset it in a split form or on a wire rack. Cold and aged for at least 3-4 hours, the biscuit can be cut on the skin with a thread or a knife. You will have 3-4 cakes.
step 8 out of 9
While the cream is still hot, spread it over the cakes while collecting the cake. If you let the cream cool completely and then apply it to the cakes, the cake will be drier and denser.
step 9 out of 9
Let the cake soak well in the refrigerator for 5-6 hours, then garnish with whipped cream on top and serve.

Bon Appetit!

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