Tarnavian honey cake

Tarnavian honey cake

Pour the honey with boiling water and, stirring, bring it to complete dissolution. Heat the butter, sugar, yolks, egg, spices, rum and soda, beat well until the formation of foam. Add crushed peanuts or walnuts, candied fruits, then gradually – flour and honey syrup. Knead kneaded dough, cover with a damp napkin and let stand for 12 hours.

Roll out the dough cake, cut out the gingerbread in different forms, grease the egg and bake in a well-heated oven until golden brown. After cooling, immerse the gingerbread in the icing with rum and decorate with nuts.

Dough: 400 g of honey, 700 g (and more) of flour, 140 g of powdered sugar, 120 g of butter, 3 yolks, egg, 3 tablespoons of rum, 4 tablespoons of water, 120 g of peanuts or walnuts, 50 g of orange candied fruits, 15 grams of ammonium, a teaspoon of cinnamon, anise, cloves.

Recipe 2

Honey roll made of gingerbread with currant.

Honey, eggs, butter, sugar and sour cream are well heated in a water bath and knocked off by a whisk. Allow to cool. To flour, cook the baking powder and the rest of the products, put it on the board, add the cooled mass and knead the dough. Divide the dough into 2 parts, roll out two rectangular layers, grease the filling and roll into the tube. Two pieces of roll placed on a sheet at a distance of 16 cm from each other and, before you put it in the oven, grease with milk with a knocked egg, so that the surface does not crack when baking. Bake in oven on medium heat until golden brown. On the second day, cut the slant into pieces.

Dough: 2 tablespoons of honey, 350 g of flour, 200 g of powdered sugar, 50 g of butter, egg, 2 tablespoons of sour cream, a tablespoon of rum, 5 g of baking powder, 10 grams of cinnamon, a little orange peel, anise.

Filling: 5 tablespoons of currant jam, a little lemon zest, 8 tablespoons of crushed peanuts or chopped walnuts, 100 g of finely chopped figs. Mix well and stuff the roll as indicated above.

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Tarnavian honey cake