Or how a cake recipe can become a delicate cake recipe 🙂
- * It was:
- * 2 eggs
- * 100 g sugar
- * 2 tablespoons honey
- * 25 g butter
- * 1 teaspoon baking soda
- * ~ 300 g flour (how much the dough contains)
- * Cream:
- * 400-500 g sour cream
- * 1 tablespoon sugar
- * 1 whipping cream
- * 100 g ground walnuts
- * vanilla essence
Preparation Walnut and honey cake:
The eggs are mixed with the sugar until they become like a cream and double in volume. Add the butter and honey and place the dish in a bain-marie. Stir until the sugar in the composition has melted and the cream begins to heat up. Add the baking soda, mix well and keep a little longer on the steam bath. The composition becomes frothy and increases greatly in volume.
In a bowl put flour, pour the above foam and mix. Knead and add flour if necessary, so that a dough like plasticine comes out.
The dough is spread in a sheet as thin as possible, directly on the bottom of the tray sprinkled with flour. I baked 3 sheets. If the dough is stretched even thinner, 4 can come out.
Bake the leaves over medium heat to high (180-200 C), 2-3 minutes, until they become golden leaf. Be careful, it burns very easily. After they cool, they become crispy.
Beat the cold cream with the mixer for a few minutes, then add the sugar, preferably the powder and the whipping cream. When the cream begins to take on a fluffy, creamy consistency, add the ground walnuts and vanilla essence. Mix well by stirring lightly with a spoon.
The amount of cream is divided into 3 (or 4, depending on how many sheets there are). Grease each sheet with cream, overlapping. Sprinkle with ground walnuts and let cool for at least 2 hours, until the sheets soften and the cream hardens.