Step-by-Step Guide to Make Ultimate Honey, I baked a cake

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, honey, i baked a cake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Honey cake is a simple and fast recipe. Delicious honey cake without rolling the skin. Soft honey cake with sour cream. No Bake Fruit Juice Cheese Cake 免烤果汁乳酪蛋糕

Honey, I baked a cake is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Honey, I baked a cake is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook honey, i baked a cake using 25 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Honey, I baked a cake:

1. Take For the cake dough:
2. Prepare caster sugar
3. Make ready plain flour
4. Take salt
5. Get egg
6. Prepare honey
7. Take milk
8. Prepare bicarbonate of soda
9. Take butter
10. Get For the filling:
11. Get milk
12. Make ready vanilla extract
13. Take semolina
14. Make ready unsalted butter
15. Prepare caster sugar
16. Get apricot jam
17. Get Zest of 1 lemon
18. Get For the walnut filling:
19. Prepare milk
20. Make ready ground walnut
21. Make ready caster sugar
22. Take apricot jam
23. Get For the glaze:
24. Take cooking chocolate
25. Take butter

This super moist honey cake smells amazing as it bakes! Being dairy-free, this easy cake is perfect for Rosh Hashanah or any other day of the year! Rosh Hashanah, also known as the Jewish New Year, is one of the most meaningful holidays in the Jewish culture. Honey-cake itself has a long history.

Instructions to make Honey, I baked a cake:

1. We start with the semolina filling. Pour the milk into a saucepan, add the vanilla extract and semolina bring to a boil while stirring with a whisk continuously until it thickens. Add lemon zest and leave it to cool but stir occasionally to prevent skin forming.
2. Next, in a separate bowl and using a hand held mixer beat the softened butter and sugar until pale and fluffy.
3. Walnut filling: place, caster sugar, walnut milk and jam into a saucepan and let it cook for a few minutes until nice and creamy, then set aside to cool.
4. While all the fillings are resting, we continue to work and make the dough: Using a "double boiler", fill the lower saucepan with a couple of inches of water, but make sure the water does not touch the bottom of the upper pan and let it simmer. Place the sugar, honey, egg, milk and butter in another saucepan and mix until thickens slightly (5 minutes). Set aside and let it cool down.
5. Add the flour, baking soda and salt. Knead into a smooth dough and then divide into four equal parts. Cover with tea towel or cling film for 15 - 20 minutes and make yourself a cup of coffee, you need a rest too.
6. Preheat the oven to 180 °C. The dough is quite sticky, be patient. On a well floured surface roll out the first ball to a thin rectangle shape. Place grease paper on the back of baking tray size 30 x 20 cm and bake it about for 5-6 minutes. Repeat with the three remaining balls of dough and let all 4 layers to cool. They will be quite hard but do not worry, the longer you leave it the softer they will get.
7. Now we assemble the cake, I know it is time consuming but it worth the effort, you will see. Next, beat the creamy butter filling with the semolina mixture. On first layer of cake spread half of the apricot jam then add half of the filling mixture. Place the second layer on top and repeat (jam & cream). On the third layer you will spread the walnut mixture then cover with the last layer of cake.
8. Now we melt the chocolate: Using a "double boiler", fill the lower saucepan with a couple of inches of water, but make sure the water does not touch the bottom of the upper pan and let it simmer. Slowly melt the chocolate but make do not cook it, and add the butter this will give it a shine.
9. Spread the chocolate on top of the cake and refrigerate your yummy cake overnight but at least 12-16 hours before slicing. Use a hot knife to slice as the chocolate may crack. Enjoy and don't forget to share.

Rosh Hashanah, also known as the Jewish New Year, is one of the most meaningful holidays in the Jewish culture. Honey-cake itself has a long history. Prehistoric people came up with the idea of mixing flour and honey together to bake a sweet cake. But every honey cake I have been forced to try has been wretched (apologies if it was yours). They were dry and never sweet enough.

So that’s going to wrap it up with this exceptional food honey, i baked a cake recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!