Webdesign by EDB GmbH
489 . visitor since September 2008
|
|
Almond Honey Cake
|
|
|
|
| Nutritional Values:
| |
100 g of the cake mix contains on average |
100 g cake contains on average
|
a piece of cake
1/12
|
| Calorific value (kJ) |
1602 |
1472 |
1379 |
| Calorific value (kcal) |
381 |
351 |
328 |
| Protein (g) |
8,0 |
7,6 |
7,1 |
| Carbohydrates (g) |
77,0 |
39,8 |
37,3 |
| Fat (g) |
4,8 |
18,2 |
17,1 |
| Roughage (g) |
1,8 |
2,5 |
2,3 |
|
| |
|
|
|
This package contains:
- 300 g cake mix, 120 g creme filling, 80 g honeybee mix
|
To be added:
- Dough: 50 g butter or margarine, 1 egg (medium), 100 ml water
- Honeybee layer: 100 g almond shavings (blanched, sliced almonds)
- Filling: 200 ml whipping cream (1 tub), 200 ml milk
|
Preparation:
- Place the cake mix, butter (or margarine), the egg and water into the bowl and knead or mix for about 5 minutes with a hand mixer or electric mixer with a dough hook. Allow the dough to rest for a further 15 minutes.
- Place the almonds in a bowl, moisten with 1 teaspoon of water and blend into the honeybee mixture.
- Roll out the dough into a spring form (ø 26 cm) or press into the form by hand (well floured to avoid sticking). Spread the honeybee-almond mixture quickly over the top.
- Place the baking tin on the middle rack in the preheated oven and bake for around 35 minutes.
- Remove the cake from the form whilst it is still warm and once it has cooled off, cut the cake into two layers (you could use crossed thread).
- Mix the crème filling with the milk and whipping cream (do not whip) to a stiff mixture, spread this evenly on the bottom layer of the cake and place the top layer with the almond topping upwards onto the bottom layer.
|
Oven Temperatures:
- Baking time around 35 minutes – please observe the instructions for your particular type of oven!
- Electric oven: 190 °C - preheated
- Hot air oven: 170 °C
- Gas oven: gas mark 3
|
 top
|
