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.
recipe,photo-recipe,cocoa powder,honey ,Biscuits,Christmas
No. of servings
|all-purpose flour / plain flour||1.3||lb||600||grams|
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.
Let the dough in the refrigerator for 30 minutes.
Roll the dough to a thickness of 5 mm, cut out Christmas shapes.
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.
Bake for about 7 minutes.
6. Preparation of egg whites icing
Sift the sugar. Add it step by step in one egg whites by whiping.
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.
Decorate the honeycakes.