Honey Cake by Teona Tsaava
From TP in Georgia
INGREDIENTS
HOW TO PREPARE
For the honey dough: • 53 grams buckwheat honey • 43 grams sugar • 1 gram salt • 40 grams butter • 35 grams egg • 130 grams flavor • 15 grams baking soda For the cream cheese: • 400 grams cream cheese • 120 grams cream • 100 grams sugar powder *All ingredients should be cold For the cherry filling: • 150 grams frozen cherry • 30 grams sugar • 2 grams pectin NH powder
01. In a pan with a thick bottom, mix honey with sugar and boil until the sugar dissolves. 02. Remove the pan from heat and add salt and butter, stirring constantly. 03. Cool the caramel to 45°C and add eggs. Stir with a whisk. 04. Mix the first half of flour into our dough, then gradually add the rest. 05. Wrap the dough in a plastic wrap and let it cool in the fridge for at least 5 hours. 06. Take it out of the fridge, roll out the dough in a thin layer (2-3 mm), and use the baking ring to cut out a smooth circle of the dough. 07. Put the pan with the dough in the oven and bake at 160°C for 5-7 minutes. 08. Mix cream cheese, sugar powder, and cream in a bowl. 09. Mix the sugar and the pectin NH powder, then cook the filling for about 3 minutes. 10. Use a pastry bag nozzle first to put the cream on one layer. 11. Add some cream in the center as well. 12. Decorate the top of the cake with some fresh berries.
World Desserts | Tastes That Cross Borders
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