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HONEY CAKE WITH APRICOT COULIS
We’d like to offer you a wonderful recipe for a fluffy honey cake with flavorous apricot coulis.
Method
Ingredients
For the cake layers, you will need:
- 250 g sugar | 8.80 oz
- 2 tbsp. honey | 2.00 tbsp
- 50 g butter | 1.75 oz
- 2 eggs | 2.00 items
- 1 tsp baking soda | 1.00 tsp
- 500-550 g flour | 19.40 oz
For the apricot coulis:
- 250 g apricot puree | 8.80 oz
- 50-80 g sugar (to taste) | 2.80 oz | to taste
- 4-5 g pectin | 0.20 oz
For the filling:
- 500-600 g sour cream 25-30% | 21.15 oz
- 250-300 g cream 33-36% | 10.60 oz
- 100-150 g powdered sugar | 5.30 oz
- 1 tsp vanilla extract | 1.00 tsp
- 1-2 sachets of thickener for the cream | 2.00items
For the finishing custard:
- 200 g sour cream 25-30% | 7.05 oz
- 100 g cream 33-36% | 3.55 oz
- 50-80 g powdered sugar | 2.80 oz
- 0.5 tsp vanilla extract | 1.00 tsp
- 0.5-1 sachet of cream thickener | 1.00 item
Dough
- Whisk the sugar, the honey, the butter and the eggs in a heavy-bottomed saucepan. No matter what the temperature of these ingredients is.
- Place the mixture on a low heat and stir it continuously, until the sugar crystals are completely dissolved.
- Remove it from the heat, and add the baking soda. Mix it well. The mass should foam strongly.
- Weigh 550 g (19.40 0z) flour, sift it through a sieve into a large bowl, and pour 50-60 g (1.90 oz) into a separate container.
- Pour the egg-honey mixture from a saucepan into a bowl of flour; mix it well with a spoon, and knead a soft elastic dough with your hands. If the flour is not enough - add a little from the deferred 50-60 g.
- It is very important here not to hammer the dough with the flour. Remember: the more flour you have, the harder your cakes will be. The dough may stick slightly to your hands a little.
- The amount of the flour can vary from time to time. It depends on the size of the eggs you use and the amount of honey you can fit in a tablespoon.
- Put the finished dough in a plastic bag or wrap it in a plastic wrap; leave the dough at the room temperature for 30 to 40 minutes until it cools completely. If in a hurry, you can put it in the fridge for 15 to 20 minutes.
- While the dough is cooling, you can prepare 6 to 12 identical pieces of parchment for rolling the dough out and baking the cakes.
- Turn on the oven at 180C (356F). While it is warming up, use a rolling pin, ground in the flour, to roll out the circles 2-3 mm (0.07 to 0.12 inch) thick on the parchment pieces.
- Using a 18-24 cm ring mold (7 to 9.5 inch), cut the circles and remove the uneven edges. You may prick the dough with a fork. Bake the cakes in the preheated oven for 3 to 4 minutes or until golden brown.
- It is important not to overdry the cakes! When removed from the oven, they should be light golden in color and absolutely soft.
- Take each cake out of the oven, immediately remove it from the baking sheet and leave to cool on a flat surface. Place the next raw dough circle in the oven for 3 to 4 minutes, and so on.
- Thus, bake 8-14 cakes within an hour, depending on the diameter.
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