Cake "Christmas delight"

Description

Cakes are not just pleasing but also delicious. It's not quite the usual honey cake, but rather a beautiful, memorable dessert with honey.

Ingredients

Flour

400 g
Milk

45 ml
Vegetable oil

3 Tbsp
Honey

30 g
Sugar

150 g
Soda

1 tsp
Chicken egg

1 piece
Milk

500 ml
Honey

75 g
Sugar

50 g
Semolina

60 g
Butter

150 g
Dark chocolate

100 g
The food dye
Water

100 ml
Sugar

50 g
Alcohol

50 ml
Topping pastry
Powdered sugar

Cooking

Sift twice the flour and baking soda baking products Dr. Oetker.

In a saucepan pour the milk, vegetable oil, sugar and honey. All of this put on medium heat and wait until sugar and honey dissolve in the total mass. Unable to stir, here it's not scary. (The stereotypes about the heating of honey also leave harmful honey becomes).

Remove the saucepan from the heat and allow to cool slightly. Cool to 45-50 degrees. (That is still hot to touch with your finger, but not too much). Add gradually, in several passes the prepared mixture of flour and soda and all mix well.

Gradually, the mass will become more homogeneous. At the end add the egg and knead the dough.

You should get an elastic dough.

Divide it into two parts. Each shape of a rectangle 2 cm thick, wrap in plastic wrap and refrigerate for 15 minutes.

Then remove the dough and roll out to a thickness of 2-3 mm. is Convenient to do this between sheets of parchment. You should get the billet of the baking pan size or (size 40x30 cm).

Bake in the oven preheated to 180 degrees. Just to light it will turn brown, 3-6 minutes. But do not desiccate the cake in the oven. Then pull the first cake out of the oven, allow it to cool on the table while will be baked a second piece of dough.

Now let's prepare the cream. In a saucepan, pour milk, add the honey and sugar. Bring the mass to boil and remove from heat.

Gently stir in the semolina, that is necessary from the bowl as if to pour gradually the rump.

Then return the saucepan to low heat and constantly stir. We make a sort of custard. Cook the cream until then, until he starts well to envelop the blade.

Pour it into a cold bowl and cover with plastic wrap in contact. Wait until he has cooled to 30-40 degrees (a bit warm).

Add the butter. And I added some yellow dye to get a more honey color.

Melt the dark chocolate, better in a water bath.

Set aside a tablespoon of hot chocolate. Then set aside a third of the cream in a separate bowl and pour the hot chocolate.

You get the usual 2/3 cream and 1/3 chocolate.

Divide each cake into two parts along the length. I trimmed the edges of the cakes with a knife (ideally a pizza cutter). All four of the reservoir was the same size and shape.

Grease one of them with a thin layer of chocolate. (This is necessary in order for the impregnation is not out of the cake).

Now boil the syrup for impregnation. To do this, simply boil in a saucepan water and sugar. When the sugar has dissolved, remove the saucepan from heat and add alcohol. I added cognac (alcohol evaporated, leaving only the flavor).

Now brush carefully brush all the cakes with two sides (except bottom, which has one side covered in chocolate).

Lay cream bags. Put in the refrigerator, the cream has cooled and thickened. Now the Assembly. At the bottom of the cake with the chocolate (on the bottom). A further layer of a conventional cream. Here are just a bags will allow you to isolate the cream of equal thickness.

Cover with a layer of chocolate cream. Again the cake and cream. Top the final cake layer.

Gently press the cake layers to distribute the cream and combine all. The easiest way to put a heavy cutting Board for 1-2 minutes. Then wrap with cling film. (I left the cake on a cutting Board to one side hard and the film is not deformed it).

Let stand in the refrigerator overnight. Then remove the foil, cut the edges with a sharp knife and cut into desired portions.

On top of the cakes I sprinkled powdered sugar and confectionery topping products Dr.Oetker. Dessert turned out tender and soft. Bon appetit! Happy New Year!

Comments and reviews

Leave a comment or a recipe review