Тази селска торта се влива с вкус на мед, лимон и подправка кардамон, като чаша ароматна чаша. Четири слоя крем, изгладени с крем, влажни с масло (на мястото на маслото), мляко, мед и кафява захар – се изсипват с повече мед, след което се разстилат със ситно наситен пълнеж, който е кръстоска между лимонена извара и сметана -чести глазура (за най-доброто от двете). Завършихме нашата с парче медена пита, но пулверизирането на мед е също толкова бурно.
This rural cake is infused with the flavors of honey, lemon, and cardamom, like a fragrant cup of tea. Four layers of cream, smoothed with cream, moistened with oil (instead of butter), milk, honey, and brown sugar – are sprinkled with more honey, then spread with a finely saturated filling that is a cross between lemon curd and cream – a frequent glaze (for the best of both worlds). We finished our meal with a piece of honey pie, but pulverizing honey is just as intense. Source: Martha Stewart Living, June 2015. 4 hours 50 min 12 Total time Prep Doses Ingredients cakes Vegetable spray 1 3/4 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon bread soda 1 teaspoon coarse salt 1/2 teaspoon cardamom 1/2 cup honey 1/2 cup whole milk 1/2 cup saffron oil 2 large eggs, room temperature 3/4 cup packed light brown sugar 1 teaspoon finely grated lemon zest curd 2 large eggs, plus 3 large egg yolks 3/4 cup granulated sugar 1/2 cup fresh lemon juice (from 2 to 3 lemons) 8 ounces (1 bar) cream cheese, room temperature, cut into cubes assembly 1/4 cup plus 2 tablespoons honey, plus more for serving (optional) Part of honey pie, for serving (optional) instructions 1. Cakes: Preheat the oven to 325 degrees. Cover two 8-to-2-inch round cakes with vegetable spray. Line with parchment, then cover the parchment with cooking spray. In a bowl, whisk together flour, baking powder, soda, salt, and cardamom. In another bowl, switch together honey, milk, and oil. 2. In a large bowl, whisk together the eggs, brown sugar, and zest on high speed until thickened, about 3 minutes. With a mixer on medium speed, slowly add the honey mixture and beat to combine, 1 minute. With a mixer on low speed, gradually add the flour mixture and beat until combined. 3. Divide the dough between the prepared pans and bake until the tops return and the edges begin to pull away from the sides of the pan, about 25 minutes. Let the cakes cool in the pans on a rack for 25 minutes; invert and let
27.04.2023 @ 06:50
This rural cake is infused with the flavors of honey, lemon, and cardamom, like a fragrant cup of tea. Four layers of cream, smoothed with cream, moistened with oil (instead of butter), milk, honey, and brown sugar – are sprinkled with more honey, then spread with a finely saturated filling that is a cross between lemon curd and cream – a frequent glaze (for the best of both worlds). We finished our meal with a piece of honey pie, but pulverizing honey is just as intense. Source: Martha Stewart Living, June 2015. 4 hours 50 min 12 Total time Prep Doses Ingredients cakes Vegetable spray 1 3/4 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon bread soda 1 teaspoon coarse salt 1/2 teaspoon cardamom 1/2 cup honey 1/2 cup whole milk 1/2 cup saffron oil 2 large eggs, room temperature 3/4 cup packed light brown sugar 1 teaspoon finely grated lemon zest curd 2 large eggs, plus 3 large egg yolks 3/4 cup granulated sugar 1/2 cup fresh lemon juice (from 2 to 3 lemons) 8 ounces (1 bar) cream cheese, room temperature, cut into cubes assembly 1/4 cup plus 2 tablespoons honey, plus more for serving (optional) Part of honey pie, for serving (optional) instructions 1. Cakes: Preheat the oven to 325 degrees. Cover two 8-to-2-inch round cakes with vegetable spray. Line with parchment, then cover the parchment with cooking spray. In a bowl, whisk together flour, baking powder, soda, salt, and cardamom. In another bowl, switch together honey, milk, and oil. 2. In a large bowl, whisk together the eggs, brown sugar, and zest on high speed until thickened, about 3 minutes. With a mixer on medium speed, slowly add the honey mixture and beat to combine, 1 minute. With a mixer on low speed, gradually add the flour mixture and beat until combined. 3. Divide the dough between the prepared pans and bake until the tops return and the edges begin to pull away from the sides of the pan, about 25 minutes. Let the cakes cool in the pans on a rack for 25 minutes; invert and let