Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, honey, i baked a cake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Honey Bun Cake with no cake mix, tastes like the classic yellow honey bun cake with brown sugar filling topped with rich icing made famous by Honey Bun Cake reminds me of the classic American convenience store honey bun pastries that were like cinnamon rolls in a pinch. I also used to be able. Honey cake is a simple and fast recipe. Delicious honey cake without rolling the skin.
Honey, I baked a cake is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Honey, I baked a cake is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook honey, i baked a cake using 25 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Honey, I baked a cake:
- Take For the cake dough:
- Take 150 g caster sugar
- Prepare 350 plain flour
- Take pinch salt
- Take 1 egg
- Prepare 3 tbsp honey
- Prepare 50 ml milk
- Take 1/2 tsp bicarbonate of soda
- Make ready 30 g butter
- Get For the filling:
- Prepare 350 ml milk
- Get 1/2 tsp vanilla extract
- Make ready 3 tbsp semolina
- Prepare 50 g unsalted butter
- Take 50 g caster sugar
- Make ready 150 g apricot jam
- Take Zest of 1 lemon
- Take For the walnut filling:
- Take 100 ml milk
- Prepare 150 g ground walnut
- Take 100 g caster sugar
- Get 1 tbs apricot jam
- Prepare For the glaze:
- Take 150 g cooking chocolate
- Get 20 g butter
For the first time ever I baked a cake on my husband's birthday. Though I could not reach to perfection but the cake tasted. Honey Lavender Mille Crêpes Cake Recipe. These sticky, caramelized pears get served warm Chocolate Honey Cake.
Instructions to make Honey, I baked a cake:
- We start with the semolina filling. Pour the milk into a saucepan, add the vanilla extract and semolina bring to a boil while stirring with a whisk continuously until it thickens. Add lemon zest and leave it to cool but stir occasionally to prevent skin forming.
- Next, in a separate bowl and using a hand held mixer beat the softened butter and sugar until pale and fluffy.
- Walnut filling: place, caster sugar, walnut milk and jam into a saucepan and let it cook for a few minutes until nice and creamy, then set aside to cool.
- While all the fillings are resting, we continue to work and make the dough: Using a "double boiler", fill the lower saucepan with a couple of inches of water, but make sure the water does not touch the bottom of the upper pan and let it simmer. Place the sugar, honey, egg, milk and butter in another saucepan and mix until thickens slightly (5 minutes). Set aside and let it cool down.
- Add the flour, baking soda and salt. Knead into a smooth dough and then divide into four equal parts. Cover with tea towel or cling film for 15 - 20 minutes and make yourself a cup of coffee, you need a rest too.
- Preheat the oven to 180 °C. The dough is quite sticky, be patient. On a well floured surface roll out the first ball to a thin rectangle shape. Place grease paper on the back of baking tray size 30 x 20 cm and bake it about for 5-6 minutes. Repeat with the three remaining balls of dough and let all 4 layers to cool. They will be quite hard but do not worry, the longer you leave it the softer they will get.
- Now we assemble the cake, I know it is time consuming but it worth the effort, you will see. Next, beat the creamy butter filling with the semolina mixture. On first layer of cake spread half of the apricot jam then add half of the filling mixture. Place the second layer on top and repeat (jam & cream). On the third layer you will spread the walnut mixture then cover with the last layer of cake.
- Now we melt the chocolate: Using a "double boiler", fill the lower saucepan with a couple of inches of water, but make sure the water does not touch the bottom of the upper pan and let it simmer. Slowly melt the chocolate but make do not cook it, and add the butter this will give it a shine.
- Spread the chocolate on top of the cake and refrigerate your yummy cake overnight but at least 12-16 hours before slicing. Use a hot knife to slice as the chocolate may crack. Enjoy and don't forget to share.
Honey Lavender Mille Crêpes Cake Recipe. These sticky, caramelized pears get served warm Chocolate Honey Cake. An award-winning baking and desserts blog with hundreds of recipes and. But every honey cake I have been forced to try has been wretched (apologies if it was yours). They were dry and never sweet enough.
So that is going to wrap it up for this exceptional food honey, i baked a cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
