Honey cake on the tray

Name: Honey cake on the tray
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 125 g Honey; 125 g dark beet syrup; 125 g Butter or margarine; 2 Eggs (size M); 1 TEASPOON Cinnamon; 1/2 TEASPOON Aniseed; 1/2 TEASPOON Cardamom; 1 package (6 g) grated lemon peel; 375 g Flour; 1 package Baking Powder; 1 TEASPOON Cocoa powder; 200 g Student food; 175 g Icing sugar; 7-10 Tbsp juice of 1/2 lemon; 50 g sliced hazelnuts; 25 g Chocolate flakes; 6 red cherries; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

125 g Honey
125 g dark beet syrup
125 g Butter or margarine
2 Eggs (size M)
1 TEASPOON Cinnamon
1/2 TEASPOON Aniseed
1/2 TEASPOON Cardamom
1 package (6 g) grated lemon peel
375 g Flour
1 package Baking Powder
1 TEASPOON Cocoa powder
200 g Student food
175 g Icing sugar
7-10 Tbsp juice of 1/2 lemon
50 g sliced hazelnuts
25 g Chocolate flakes
6 red cherries
7-10 Tbsp Grease

Directions

1
Heat honey, syrup and fat in a pot while stirring slowly until the fat has melted. Pour into a mixing bowl and chill. Stir the eggs, spices and lemon zest with the whisk of the hand mixer into the almost cooled mixture.
2
Mix flour, baking powder and cocoa and stir in by the spoonful. Add trail mix to the dough and fold in. Spread the dough on a greased baking tray (32 x 27 cm) and bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 20 minutes.
3
Let the cake cool down. Mix icing sugar with lemon juice and spread the cake with it. Mark pieces measuring approx. 9 x 4 cm on the icing. Decorate with hazelnuts, chocolate flakes and the halved cherries.
4
Allow to dry and cut open just before serving. Results in about 24 pieces.