I decided to dilute the classic taste of my favorite dessert with meringue and nuts. It turned out to be the most winter combination: honey, nuts, spices. This cake was made on my eldest son's birthday. There are no indifferent people left, and we have a new version of the cake "registered".
Cook Time | 180 minutes |
Servings |
Ingredients
Honey cakes:
- 3 pieces Chicken eggs
- 180 gram Sugar
- 50 gram Butter
- 1 teaspoon Soda
- 400 gram Flour wheat / Flour
- 1 teaspoon Seasoning "dry spirits" or for mulled wine
- 2 tablespoons Honey
Nut meringue:
- 140 gram Egg yolk
- 150 gram Walnuts
- 1 teaspoon Flour wheat / Flour
- 1 pinch Salt
- 150 gram Sugar
- Powdered sugar to taste
Cream:
- 1 pinch Salt
- 1 glass Sugar
- 500 ml Milk
- 600 gram Sour Cream (30%)
Chocolate icing:
- 80 gram Dark chocolate
- 20 gram Vegetable oil
Ingredients
Honey cakes:
Nut meringue:
Cream:
Chocolate icing:
|
Instructions
- Lightly beat home-made sour cream and add milk caramel. Continue whisking until well mixed and fluffy. Do not overdo it, otherwise you will get a bundle of mass on the oil and serum! You can prepare and store sour cream 25-30% using a thickener for sour cream (I prepared it, because after work, the market did not work, buy home did not work) or sour cream pre-weighed in gauze (at least 4 layers) or dense fabric.
- The corners of the " box " were attached with melted chocolate and all this was fixed before leaving the cake to soak.Give the cake to soak and before finishing the decoration, grease with cream, put the berries, remove the fixing tape. The sides of the "box" can also be decorated with cream, simulating melting snow or icicles.
Leave a Reply