Liegnitz honey cake

Name: Liegnitz honey cake
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 250 g Honey; 250 g brown sugar beet molasses; 2 TEASPOONS Potash; 1 TABLESPOON Milk; 500 g Flour; 100 g Marzipan raw mass; 50 g dried fruit (e.g. dates and apricots); 50 g Sugar; 1 TEASPOON white rum; 1 Protein (size M); 50 g chopped almonds (without skin); 100 g Semi-bitter and whole milk couverture; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp white chocolate coating and red cherries

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

250 g Honey
250 g brown sugar beet molasses
2 TEASPOONS Potash
1 TABLESPOON Milk
500 g Flour
100 g Marzipan raw mass
50 g dried fruit (e.g. dates and apricots)
50 g Sugar
1 TEASPOON white rum
1 Protein (size M)
50 g chopped almonds (without skin)
100 g Semi-bitter and whole milk couverture
7-10 Tbsp Aluminium foil
7-10 Tbsp Flour
baking paper
7-10 Tbsp white chocolate coating and red cherries

Directions

1
For the dough, bring honey, syrup and 6 tablespoons of water to the boil in a small pot, remove from the heat and allow to cool. Dissolve the potash in the milk. Put flour, honey-syrup mixture and milk into a large mixing bowl and knead to a smooth dough with the dough hooks of the hand mixer. Form a ball from it and let it rest at room temperature for 2 days wrapped in aluminium foil. Dice the marzipan. Roughly chop dried fruit.
2
Mix marzipan, sugar, rum and 1/2 egg white. Mix in almonds and fruits. Knead the dough again briefly and roll out to a thickness of approx. 1.5 cm on a well floured work surface. Cut out approx. 12 hearts from the dough using a large (widest part approx. 8 cm) heart-shaped cutter. Spread the filling over half of the hearts. Leave an approx. 1.5 cm wide rim. Whisk the rest of the egg white. Brush the edge with it. Place the rest of the hearts on top and press them against the edge. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 20-30 minutes. Remove from the oven and allow to cool slightly.
3
Whisk the rest of the egg white. Brush the edge with it. Place the rest of the hearts on top and press them against the edge. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 20-30 minutes. Remove from the oven and allow to cool slightly. In the meantime, roughly chop the chocolate coating. Melt in a hot water bath. Then cover the hearts with it, drain well and place on a grid. Leave to dry. Decorate with melted white couverture and halved cherries as desired. Cut each heart into 4 pieces
4
In the meantime, roughly chop the chocolate coating. Melt in a hot water bath. Then cover the hearts with it, drain well and place on a grid. Leave to dry. Decorate with melted white couverture and halved cherries as desired. Cut each heart into 4 pieces
5
waiting time approx. 30 hours