The Honey Bread
June 12, 2018
Products for preparation: 1 egg, 2 egg yolks, 120 g of sugar, 300 g of thick honey, 1/2 teaspoon of ground cinnamon, cloves and vanilla sugar, grated peel from one lemon, 50 grams of rum or cognac, 1 teaspoon of food soda, 300 g rye flour, 2 egg whites, the core of walnut or hazelnut.
Whole egg and egg yolks to mix with sugar, white, add honey, cinnamon, cloves and vanilla sugar, baking soda, well mixed with rye flour and strong foam of two whipped egg whites. Put the mass in greased, flour-sprinkled baking sheet, from above on an equal distance lay on 1/4 of the core of the walnut or along the whole hazelnut. Bake in oven at moderate temperature until cooked.
Food for cooking: 250 g of flour, 120 g of sugar, grated peel with one lemon, a pinch of ground cinnamon and cloves, 100 g of honey, ground walnut kernel or chopped almonds.
Flour, sugar, grated lemon zest,
Products for the preparation of rolls: 6 eggs, 150 g of honey, 100 g of grated chocolate or cocoa powder, 1 packet of vanilla sugar, 100 g of flour, 1/2 packet of cookie powder. Whipped cream and raspberry jam for filling.
Egg yolks are mixed with honey until foamy. Then add all the other products and strong foam from the beaten egg whites to this mass. At the bottom of the baking tray put oiled paper, put on it the received mass, level it and immediately bake in the oven at a moderate temperature. Finished the cake thinly spread raspberry jam and whipped cream, then roll the cake into a roll. Sprinkle with powdered sugar.
The Honey Bread