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| 209179 |
please share your recipe of russian honey cake
Hello, anyone know how to cook russian honey cake? pleasssse share.
I once tried from a russian restaurant and i love it sooo much. It would be great if it is your homemade recipe as i 'd like to get the local taste. >o<
If anyone interested in thai food, i can share with exchange your local food. I love to try new dish. •﹏•
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Language pair: Russian; English
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| 232025 |
Re:please share your recipe of russian honey cake
I live in Russia. I love this cake. Here is one of the recipes for its preparation.
Dough products:
125 grams of margarine or butter
1 cup of sugar
2-3 tbsp. L. Honey
1 tsp. Non-hydrated soda
2 eggs
3.5-4 glasses of flour
For cream:
0,5 kg of sour cream 15-20%
1 cup of sugar
In a water bath, melt the margarine.
Add sugar and honey.
Heat, stirring, until smooth.
Add soda and stir before increasing and whitening the mass. Remove from a water bath and cool.
Then add eggs and mix well.
Add the flour and knead the dough.
Divide into 8-10 parts. Roll out straight on the baking sheet very thin cakes. Make a few punctures with a fork and bake one by one for 2-3 minutes. In a preheated oven until brownish.
In hot form, trim the edges in any suitable shape. Spread on the towel before cooling down (do not stack one on one in a hot form, may stick to it).
Cream: cold sour cream with a mixer.
Lubricate the cakes (do not regret the cream), pressing down from above.
Top of the honey is decorated with crushed crumb from the remnants of the cake. You can eat nuts and chocolate.
Please write a recipe for traditional cuisine. Only with products available in Russia.
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Language pair: Russian; English
This is a reply to message # 209179
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| 232049 |
Re: a recipe for traditional cuisine
Hello Liza,
here is a traditional recipe for “pound cake” («фунтовый кекс»). It has this name in English because in the original recipe, one pound (454 g) of each of the major ingredients is used. This version of the recipe uses about half as much of the ingredients, to make a single cake.
250 g flour
250 g sugar
250 g butter, at room temperature (20 °C)
250 g eggs (five eggs), at room temperature (20 °C)
15 ml rose water
(Modern tastes here would subtract 30 g of flour and add 30 g of sugar to the recipe above, but equal amounts are traditional.)
Preheat oven to 180 °C. Mix together sugar and butter until the mixture is creamy. In a separate bowl, lightly beat eggs together, and then slowly drizzle the egg mixture into the creamy sugar and butter mixture, gently combining them (in the same way that oil would be added in a mayonnaise recipe, if you’ve ever made mayonnaise). Mix in the rose water, and then add the flour in small portions to the mixture until completely incorporated into the batter. Grease a loaf pan with butter, pour the batter into the pan, and put the pan into the oven. Cook for one hour. If a toothpick poked into the cake comes out clean, the cake is done; otherwise, let it cook a little longer until a toothpick comes out clean. Let the cake cool in the pan on a rack for five minutes, and then remove the cake from the pan and place the cake on a rack to cool to room temperature before serving.
If rose water is not easily found there, a different flavoring can be substituted, e.g. 15 ml brandy, or 5 ml ground nutmeg, or 5 ml
grated lemon rind — even no additional flavoring at all could be chosen.
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Language pair: Russian; English
This is a reply to message # 232025
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| 234795 |
Re:Re:please share your recipe of russian honey cake
Я могу написать рецепты японских блюд и пиццы.
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Language pair: Russian; English
This is a reply to message # 232025
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