Honey-poppy seed cake with cream Manne

Description

Sand offer to cook honey cake with poppy seed cake and butter cream on the ladle.

Ingredients

Flour

400 g
Butter

150 g
Chicken egg

2 piece
Honey

1.5 Tbsp
Sugar

0.66 cup
Leavening agent

1 tsp
Egg white

4 piece
Sugar

0.75 cup
Vinegar

1 tsp
Flour

1 Tbsp
Starch

1 Tbsp
Mac

3 Tbsp
Milk

360 ml
Semolina

7 Tbsp
Vanilla

1 pinch
Powdered sugar

4 Tbsp
Butter

200 g
Vegetable oil

2 tsp
Powdered sugar

1 Tbsp

Cooking

A glass of 240 ml Flour sifted with baking powder.

Add the softened butter, eggs, honey (if You honey is thick, heat it to become liquid), sugar.

Mix the honey dough.

Divide the dough into 2 equal parts.

For baking cakes I used a square split form size 24*24 cm Grease the form of vegetable oil, spread one part of honey dough and spread it evenly on the bottom of the form.

Bake the cake in a preheated 180 degree oven for about 12-15 minutes until light Golden brown. If the cake starts to swell bubbles, it is necessary in several places to pin a fork. Take out the baked cake on the grill, bake the second.

Prepare poppy seed cake. Chilled whites whipped in the stable foam, gradually add sugar and vinegar, continuing to whisk until peaks.

In another bowl, mix the poppy seeds, the flour, the starch, is added to the protein mass, gently stir with a spoon movements from the top down.

The form lay a parchment, grease with vegetable oil (if You have a parchment of good quality, the oil can not lubricate). Spread the poppy seed mixture into the tin, level the top.

Bake the cake in a preheated 170 degree oven for about 30 minutes. The top layer of the cake first, much rise, but then fall. Take out the cake, give it a cool.

Cook porridge. For its preparation I used semolina TM "Mistral". In a saucepan bring to a boil milk, add semolina, cook with constant stirring until thick porridge. I give porridge to cool COMPLETELY.

Well whipped with a mixer butter room temperature with sifted icing sugar.

Add vanilla and a few tricks semolina, continuing to whisk mixer. The cream is ready.

On a plate or tray spread the cooled honey cake, then 1/2 of the cream, then poppy seed cake remaining cream. The cream was spread evenly over the surface of the cakes.

Spread honey on top of the cake smooth side up. Remove the cake in the fridge for a few hours, then cut into pieces, from the top through a strainer, sprinkle with powdered sugar. Bon appétit!

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