Honey cake from the tray
easy
75 mins
75 mins
Ingredients
- 400 g clear honey
- 100 g dark sugar beet syrup
- 200 g Butter or margarine
- 4 Eggs (size M)
- 225 g Crumb-candy
- 50 g demerara sugar
- 1 package Vanillin sugar
- 750 g Flour
- 1 package Baking Powder
- 1 package (20 g) Gingerbread spice
- 400 g white couverture
- 1 cube (25 g) Coconut oil
- 50 g Dark chocolate coating
- 7-10 Tbsp Cherries and ground pistachios
- 7-10 Tbsp Fat and flour
- 1 One piping bag
Directions
- 1
Melt honey, syrup and fat in a pot, let it cool down lukewarm. Beat eggs, candy, sugar and vanilla sugar with the whisk of the hand mixer until thick and frothy. Stir in honey mixture. Mix flour, baking powder and gingerbread spice, stir in little by little. Grease the fat pan of the oven and dust with flour.
- 2
Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Let cool on a cake rack. Chop the white chocolate coating. Melt with coconut oil over a warm water bath. Pour the chocolate coating onto the cake and smooth it down. Let it dry in a cool place. Chop the dark chocolate coating and melt over a warm water bath. Pour into a piping bag. Halve the cherries.
- 3
Pour the chocolate coating onto the cake and smooth it down. Let it dry in a cool place. Chop the dark chocolate coating and melt over a warm water bath. Pour into a piping bag. Halve the cherries. Cut cake into pieces and decorate with chocolate, cherries and pistachios. Let dry
- 4
2 hours waiting time
Nutrition Facts
410 kcal
60 g
16 g
6 g
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