Cake "For Dad"

Description

My populice had a birthday, he's not a big eater of sweet pastries, but loves honey and apples. And what is a holiday without sweets? Here I decided to combine it all together, dad was ecstatic, like other family members and guests, the cake turned out tender and not cloying, with a rich aroma. Sweet and fragrant honey pastry goes well with cinnamon, and if you add sour fresh apples, get well, just magical cakes for the cake, generously impregnate sour-sweet, rich, nutty, sour cream, and complement the picture of fresh plum and get a great cake. Try to bake it for their loved ones, and they are very grateful.

Ingredients

Honey

150 g
Black tea

150 ml
Chicken egg

3 piece
Flour

2.5 cup
Apple

2 piece
Sugar

9 Tbsp
Leavening agent

2 tsp
Soda

0.5 tsp
Cinnamon

1 tsp
Yogurt

125 g
Vegetable oil

100 ml
Prunes

100 g
Milk

250 ml
Butter

150 g
Sour cream

200 ml
Walnuts

150 g
Starch

1 Tbsp
Vanilla

Cooking

To start, brew a very strong tea and let cool to room temperature. Beat eggs with a mixer with sugar and honey until thick white mass.

Then add welding, constantly whisking. Then add the vegetable oil and cinnamon.

Then add the yogurt, whisking briefly to mix, and it is better to mix by hand.

Sift on top the flour with the baking powder and soda, knead the dough is better by hand or on very low speed of mixer. For starters, put 2 cups of flour, then if need be, add more. The dough should be like thick cream. Divide the dough into two parts. 1 Apple, remove skin, cut into slices or strips and add to one part dough, mix well.

Put into a form and bake the cake at 180 C for about 25-30 minutes, until dry sticks. Time may need more or less. Cool completely. The second part is to do likewise, cut the second Apple, add to batter and bake. So Apple didn't give the juice I cut and add just before baking, but if you have the opportunity to bake two identical layers, then cut two of the apples, stir and pour the dough into two forms. You can certainly do one big cake and then cut into 3 parts, 4 is already problematic, but I love the cakes were thinner so they turn out juicier and more delicious cream turns out )))

I always have the cake rises in the middle of the dome, which is not part of the plans to create a cake, so when removed from the form, turn on the grill convex tip down until cools down it turns almost smooth shell.

Now cream, nut-cream, the taste of nuts so bright and pronounced, well, very tasty. A little nuts to be heated on a dry pan, then grind in a blender. Nuts pour 200 ml of milk, add vanilla, pour 5-6 tbsp of sugar (who likes sweet, put more sugar), bring to boil and boil for 3-4 minutes on low heat. In the remaining 50 ml of milk to dissolve a spoonful of starch and enter in the nut milk, to bring about a boil, remove from heat and allow to cool to room temperature.

The oil at room temperature start to whisk, and add the portions of nut-milk mixture. If oil and nut mass were at different temperatures, the mass may turn out uneven. In a separate container, pour hot water in her Cup with cream and stir until the mixture takes a homogeneous consistency. Remove the milk-butter cream in the fridge for 20-30 minutes.

Sour cream put in the freezer for 10-15 minutes. Then whip cream with a mixer like cream, i.e. whipped cream rests on the rim and not trying to escape.

Gently, by hand, mix the sour cream and hazelnut cream.

Prunes to steam, dry and chop. You can scroll in the blender, but I like it pieces. Well that's all, build regular, crust, coat liberally with cream, second layer of the cake, coat with cream.

On the second missed the cake put the prunes and then again, cake, cream, cake, cream. As the cake missed the mark, leave for 1-2 hours at room temperature. The remaining cream (for finishing the sides) to clean the refrigerator, it is time for a little thick

Bring cake "to mind", i.e. decorate to your taste and color and to remove overnight in the refrigerator for 5-6 hours minimum.

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