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Cocoa honey cake

Cocoa honey cake

    

Soft honey cakes with cocoa flavor. Honey cakes are tasty without icing, of course they are more beautifully decorated with white icing.

Cook

No. of servings

60

Ready in

60 min.

Difficulty

medium

 

 

1. 

all-purpose flour / plain flour 1.3 lb (600 g)  powdered sugar 6.25 oz (180 g)  unsalted butter 5.25 oz (150 g)  chicken egg 3 pcs  cocoa powder 5 tbsp  bicarbonate 1 tsp  ground cinnamon 2 tsp  honey  6 tbsp

Put flour in a bowl, add sugar, eggs, cocoa, honey, butter, baking soda and ground cinnamon. Mix everything together. Knead the dough.

2. 

Let the dough in the refrigerator for 30 minutes.

3. 

Roll the dough to a thickness of 5 mm, cut out Christmas shapes.

4. 

Preheat the oven to 670°F (355°C) F (355°F (180°C) C). Grease the baking sheet with butter or line it with baking paper. Place honeycakes on the baking sheet.

5. 

Bake for about 7 minutes.

6. Preparation of egg whites icing

powdered sugar 6.25 oz (180 g)  egg white 1 oz (30 g)

Sift the sugar. Add it step by step in one egg whites by whiping.

Preparation of egg whites icing

7. 

Whip until you get a semi-solid icing. Its consistency should be such that it does not run from the whip back into the bowl. If you find the icing thin, add more sugar. If it seems too thick, thin it with egg white down.

8. 

Decorate the honeycakes.

Bon appetit!

all-purpose flour / plain flour1.3lb600grams
bicarbonate1tsp1teaspoon
chicken egg3pcs3pieces
cocoa powder5tbsp5tablespoon
egg white1oz30grams
ground cinnamon2tsp2teaspoon
honey 6tbsp6tablespoon
powdered sugar12.75oz360grams
unsalted butter5.25oz150grams

 

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