There are a lot of recipes for cakes. But there are time-tested and favorite ones. This one is.
Ingredients:
2 tbsp. l. liquid flower honey (linden, buckwheat)
1 bag of dry yeast
100 g butter
520 g flour
125 ml warm milk
3 eggs
120 g Sahara
1 bag of vanilla sugar
a pinch of salt
a handful of raisins
a pinch of ground nutmeg
0.3 tsp l. ground ginger root (powder)
Preparation:
1. For this cake, everything needs to be weighed, since this is a recipe from a pastry shop, where everything is strict. Therefore, it is best to use an electronic kitchen scale.
Making a dough: mix yeast with 100 gr. sifted flour, pour in warm milk and add 1 tsp. l. Sahara. Cover the bowl with the dough with a terry towel and put in a warm place for 1 hour.
2. Separate eggs at room temperature into yolks and whites. Add the rest of sugar, vanilla sugar and honey to the yolks. Grind everything well, add a pinch of salt at the end.
3. Gradually add a mixture of yolks to the matched dough, stirring well all the time.
4. Beat the whites, beat in a fluffy foam and add to the dough. Stir everything well with a spatula. Do not whisk!
5. Also add soft butter to the dough. No need to melt it. Ghee makes the pastry oily and does not rise well.
6. Rinse the raisins in hot water. Can be soaked in cognac for 15 minutes. Dry the raisins on a paper towel. Then brew in flour and lay out the dough.
7. Sift the rest of the flour. Stir in ginger and nutmeg.
Add flour to the dough, continue kneading with your hands. The dough turns out to be fat, and almost does not stick to the hands and bowl.
You do not need to add more flour, but if the eggs were very large, then you can add no more than one handful of flour.
8. Knead the dough well until smooth so that there are no lumps. 10-15 minutes just for kneading.
9. Transfer the dough to a bowl lightly greased with vegetable oil.
Cover the top with cling film, a terry towel and put in a warm place to rise for about 1 hour. Full proofing will take 1 hour and 20 minutes.
10. Cover the cake molds with paper and grease or use paper molds.
11. Fill the molds with dough to 2/3 of the volume. Less is possible. Proofing in molds up to 35 minutes warm.
12. Bake cakes in a hot oven at 180 degrees for about 30-40 minutes, it all depends on the oven.
13. Remove the finished cakes from the oven and from the mold, put them on a clean towel and cool.
The top can be coated with a protein glaze and decorated to your liking.
Honey cake is very aromatic and tasty, like a gingerbread, only airy. And it is also stored for up to a week and does not get stale. So the time spent is worth it.
Try it yourself!
Did you like the article?
You are welcomeSUBSCRIBEto the channel and like it!
Your activity is very important to the author!
Thanks for reading to the end!
Good luck to you!