Fruit cake with honey


Put the egg whites in the kettle, add 4 tablespoons of water and put everything in solid snow. Add sugar while cooking. Add to the egg yolk the second half of the water and the honey and smoothen it. Add the flour to the snow, spreading yolks with honey, during which the baking powder, sod, vanillin and lemon peel are mixed. The whole dough is mixed into a poultry model. Bake at a temperature of 303 degrees F for 20 minutes and then for 25 minutes at a temperature of 392 degrees F. Cut the cooled cake and moisten both halves with honey milk. Place the upper half of the cake back into the cake model, spread the filling after it, cover the whole half with the other half of the moistened cake, so that the bottom side is above. Place the cake for several hours in the fridge to make the filling harden. Then we remove the poultice, and the cake is coated with a degree of sweet cream, which we sweetened a little and added a cremix when you were beaten.

Yolks, honey and 0,705 oz of sugar are foam mixed, add curd cheese, rum, soaked in cold water, well-wrapped and above completely dissolved gelatin, add prepared fruit, hard snow of whites, between which sugar is weighed and sugar sweetened. Smooth it all together. Instead of a cake, we bake from the same raw materials of slices, which we also cut and bake. For decoration take 50,721oz of sweet cream, 2 tablespoons of powdered sugar and 1 tablespoon cremix. Stepped cream add sugar powder and cremix to make it harder and greasy.

  • eggs
  • 8 spoons of water
  • 3.527oz of sugar
  • 3.527oz honey
  • 8.466oz flour
  • 1 vanilla sugar pack /0.352oz/
  • lemon peel
  • ½ tablespoons of edible soda
  • 0.246oz baking powder
  • fat for the model
  • 2 egg yolks
  • 2.822oz of sugar
  • 1.411oz honey
  • 7.055oz curd
  • 2 whites
  • 1.058oz of gelatin in leaves
  • 8.454oz litter of sweet cream
  • 2.116oz walnuts
  • 2.116oz dried and scrubbed chopped dry figs
  • 2.116 fermented, crushed, harvested and chopped dry plums
  • 2 tablespoons rum

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