Description
Bright vanilla and citrus notes, breaking through the aromas of spices combined with the delicate lightness of the cream makes this cake unforgettable! Recipe excerpted from the book "the Bible of pastry" Alexander Seleznev. Presented this cake as a gift is very beautiful, sweet, kind person, a great chef, my dear friend Ninotchka Nika.
Ingredients
-
Flour pancake
400 g
-
Ginger
2 tsp
-
Carnation
1 tsp
-
Nutmeg
0.25 tsp
-
Allspice
0.25 tsp
-
Cinnamon
1 tsp
-
Butter
160 g
-
Brown sugar
200 g
-
Molasses
100 g
-
Chicken egg
2 piece
-
Honey
100 g
-
Sour cream
150 g
-
Vanilla
0.25 tsp
-
Lemon peel
2 tsp
-
Cream
500 ml
-
Powdered sugar
2 Tbsp
-
Thickener for cream
2 pack
Cooking
Stir flour with ginger, cloves, nutmeg, allspice and cinnamon.
Butter combine with sugar. I used unrefined Demerara sugar TM Mistral subtle caramel flavor, a remarkably fit into the overall bouquet of flavors of cake.
Beat well.
Add molasses, eggs and honey, beat slightly.
Continuing to whisk, introduce the sour cream, vanilla, lemon zest and in the end the flour with the spices. Bring mixture to a homogeneous state, the long whip is not necessary.
Put the dough in a greased and sprinkled with flour form in diameter 24 see
Bake in a preheated 180 degree oven for 45 minutes.
Whip cream with powdered sugar for one minute, add a fixer for cream and continue to beat until thick.
To put whipped cream on the cooled cake.
You can brew tea and enjoy.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.