Cake Uley

Description

Easy to prepare and very tasty homemade cake on the Christmas table, as a reminder of last summer! Invite all fans of honey, nuts and soft butter cream!

Ingredients

Egg white

8 piece
Salt
Yolk egg

8 piece
Sugar

150 g
Walnuts

150 g
Leavening agent

8 g
Flour

150 g
Vanilla sugar

1 pack
Honey

3 Tbsp
Water

150 ml
Cream

750 g
Cream cheese

500 g
Thickener for cream

1 pack
Honey

200 g
Gelatin

8 g
Lemon peel

1 tsp
Cocoa powder

1 tsp

Cooking

Sponge cake: ingredients for sponge cake is better to weigh and measure out in advance.

For baking you will need two forms with a diameter of 20 cm each - domed and round. Domed I greased with butter and sprinkled with flour, the bottom clothed with baking paper. Round, I have a ring, not smeared, just made the bottom of the foil.

Mix together the flour, nuts and baking powder.

Beat the whites with the salt until fluffy foam.

Constantly whisking to enter the sugar, mixed with vanilla and beat until it is completely dissolved.

Add the yolks and again beat.

In three steps to enter the nut-flour mixture and stir with a spatula.

The dough of the air-viscous.

Place the dough in shape and bake in pre-heated to 170"C oven for 40-45 minutes until dry sticks.

The cooled biscuits release from the mold and leave to Mature for at least 8 hours.

Ripe biscuits cut into three layers each.

Impregnation: Dilute honey in hot water, cool. If desired, add 2 tbsp of cognac.

Cream: the ingredients of the cream. Cream and cream cheese should be well chilled.

Whisk cream to soft peaks stable by adding a stabilizer. If you are not whipped well, add 1-2 packets of stabilizer.

Cream cheese whipped with honey.

To combine cream and cream cheese, add yellow dye (optional) and the zest, mix well or beat on low speed of mixer. Defer 400 g of cream in a separate container.

Assembly: Start the Assembly of the cakes baked in round shape. Place the cake on a dish, to impregnate to carry a layer of cream.

To do exactly the same with the other cakes. We end with the top of the domed cake. Level the surface of cake with cream and place it in the refrigerator.

Dissolve the gelatin in 50 g of hot water (90"C), drain and a thin stream to enter in the left (400 g) cream, stirring well. Keep in mind that the cream should be cold to avoid lumps! To postpone 3 tbsp of cream and add a full teaspoon of cocoa if chocolate cream is very thick, add some regular cream. Put in the refrigerator for a couple of minutes and give the cream a bit to thicken.

Strokes to apply the yellow cream on the cake, the top strokes to apply the chocolate cream. Put in refrigerator and give a good freeze. To decorate on your own. I made bees.

From sugar mastic yellow made of bees, wings of white mastic strips and eyes caused by chocolate. By the way, the mastic is also of the firm of Dr. Oetker! So if you get caught, take it without hesitation, unmatched in performance and quality at an altitude!

Help yourself!

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