INGREDIENTS
- Biscuit:
- – Sugar 100 g.
- – Brown sugar 50 g.
- – Eggs 2 models.
- – Flour 0000 320 g.
- – Salt 1 pinch.
- – Baking powder 6 g.
- – Sodium bicarbonate 2 g.
- – Cinnamon powder 2 tsp.
- – Honey 200 g.
- -Zest of 1 lemon.
- – Milk 100 cc.
- – Impartial oil 80 cc.
- – Walnuts 170 g.
- For filling 1:
- – Cream cheese 400 cc.
- – Impalpable sugar 2 tbsp.
- -Zest of 1/2 Lemon.
- – Toasted or sugared walnuts.
- For filling 2:
- – Butter 175 g.
- – Impalpable sugar 400 g.
- – Agency cream cheese 300 g.
- – Espresso essence.
Get pleasure from this stunning and scrumptious HONEY AND COFFEE CAKE
PROCEDURE:
Biscuit:
1. Beat the sugars with the eggs till white.
2. In one other bowl, combine all of the dry components.
3. Separated, unify the honey, with the zest, the milk and the oil.
4. Add the dry eggs to the egg combination, alternating with the liquids.
5. Add the nuts.
6. Divide the combination into three beforehand greased 20 cm molds (with a base of butter paper).
7. Oven at 140ºC for 50 minutes (very low oven)
8. Unmold and let cool.
For filling 1:
Combine the cheese with the powdered sugar. Taste.
For filling 1:
1. Beat the gentle butter with the powdered sugar. Add the cheese and mix.
2. Taste with the espresso essence.
3. Fill the cake, sprinkle with the walnut syrup and refrigerate.
