Открытый медовик
Serves 1
Directions
- 1Mix 1 egg, 80 grams of sugar, 40 grams of honey and a pinch of salt in a saucepan, add 50 grams of butter 82.5% to this mixture and put on a small fire, stirring constantly until the butter and sugar grains have melted (bring to a boil, but do not boil).
- 2Mix 1 egg, 80 grams of sugar, 40 grams of honey and a pinch of salt in a saucepan, add 50 grams of butter 82.5% to this mixture and put on a small fire, stirring constantly until the butter and sugar grains have melted (bring to a boil, but do not boil).
- 3Mix 1 egg, 80 grams of sugar, 40 grams of honey and a pinch of salt in a saucepan, add 50 grams of butter 82.5% to this mixture and put on a small fire, stirring constantly until the butter and sugar grains have melted (bring to a boil, but do not boil).
- 4As soon as the mass becomes homogeneous, turn off the heat, add 0.5 teaspoon of soda (it must be quenched with lemon).
- 5As soon as the mass becomes homogeneous, turn off the heat, add 0.5 teaspoon of soda (it must be quenched with lemon).
- 6As soon as the mass becomes homogeneous, turn off the heat, add 0.5 teaspoon of soda (it must be quenched with lemon).
- 7Mix and let cool to room temperature (the mass will rise and brighten).
- 8Mix and let cool to room temperature (the mass will rise and brighten).
- 9Mix and let cool to room temperature (the mass will rise and brighten).
- 10As soon as the mass has cooled, you can start adding 200 grams of flour (with a whisk / fork).
- 11As soon as the mass has cooled, you can start adding 200 grams of flour (with a whisk / fork).
- 12As soon as the mass has cooled, you can start adding 200 grams of flour (with a whisk / fork).
- 13You don’t need to strongly clog the dough with flour, it should stick slightly to your hands. After that, you need to cover with contact film and put in the refrigerator for at least 5 hours, preferably overnight.
- 14You don’t need to strongly clog the dough with flour, it should stick slightly to your hands. After that, you need to cover with contact film and put in the refrigerator for at least 5 hours, preferably overnight.
- 15You don’t need to strongly clog the dough with flour, it should stick slightly to your hands. After that, you need to cover with contact film and put in the refrigerator for at least 5 hours, preferably overnight.
- 16Next, take out the dough and roll it out, you can cut out any shape and size of future cakes from it (thickness 2-3 mm, the dough will rise during baking).
- 17Next, take out the dough and roll it out, you can cut out any shape and size of future cakes from it (thickness 2-3 mm, the dough will rise during baking).
- 18Next, take out the dough and roll it out, you can cut out any shape and size of future cakes from it (thickness 2-3 mm, the dough will rise during baking).
- 19Prick the dough with a fork MUST, so that it is even and does not rise in waves during baking.
- 20Prick the dough with a fork MUST, so that it is even and does not rise in waves during baking.
- 21Prick the dough with a fork MUST, so that it is even and does not rise in waves during baking.
- 22Put in a preheated oven to 170 degrees. Bake for literally 4-5 minutes and watch them, as soon as they become slightly rosy, you can get them out. (it is important not to overexpose here, so that you do not get crackers).
- 23Put in a preheated oven to 170 degrees. Bake for literally 4-5 minutes and watch them, as soon as they become slightly rosy, you can get them out. (it is important not to overexpose here, so that you do not get crackers).
- 24Put in a preheated oven to 170 degrees. Bake for literally 4-5 minutes and watch them, as soon as they become slightly rosy, you can get them out. (it is important not to overexpose here, so that you do not get crackers).
- 25Let cool completely and start assembling.
- 26Let cool completely and start assembling.
- 27Let cool completely and start assembling.
- 28Combine 500 grams of cream cheese, 50-70 grams of 33% cream and powdered sugar to taste, mix everything with a mixer.
- 29Combine 500 grams of cream cheese, 50-70 grams of 33% cream and powdered sugar to taste, mix everything with a mixer.
- 30Combine 500 grams of cream cheese, 50-70 grams of 33% cream and powdered sugar to taste, mix everything with a mixer.
- 31Transfer the cream into a bag with a round nozzle (if you don’t have it, put the mass in a tight bag and cut off the corner), start depositing it as in the video and fill in the gaps with any filling.
- 32Transfer the cream into a bag with a round nozzle (if you don’t have it, put the mass in a tight bag and cut off the corner), start depositing it as in the video and fill in the gaps with any filling.
- 33Transfer the cream into a bag with a round nozzle (if you don’t have it, put the mass in a tight bag and cut off the corner), start depositing it as in the video and fill in the gaps with any filling.
- 34The decor can be absolutely anything.
- 35The decor can be absolutely anything.
- 36The decor can be absolutely anything.
Ingredients
- 1 яйцо
- 1 яйцо
- 1 яйцо
- 80 гр сахар
- 80 гр сахар
- 80 гр сахар
- 40 гр мед
- 40 гр мед
- 40 гр мед
- щепотка соль
- щепотка соль
- щепотка соль
- 50 гр сливочное масло 82,5%
- 50 гр сливочное масло 82,5%
- 50 гр сливочное масло 82,5%
- 0.5 чайной ложки соды
- 0.5 чайной ложки соды
- 0.5 чайной ложки соды
- 200 гр мука
- 200 гр мука
- 200 гр мука
- 500 гр творожный сыр
- 500 гр творожный сыр
- 500 гр творожный сыр
- 50 -70гр сливки 33%
- 50 -70гр сливки 33%
- 50 -70гр сливки 33%
- по вкусу сахарная пудра
- по вкусу сахарная пудра
- по вкусу сахарная пудра
- strawberries
- strawberries
- strawberries
- blueberries
- blueberries
- blueberries
Tips
- The convenience of an open honey cake is that your fantasies are limitless here.
- According to the recipe, everything will work out from A to Z.
- If you have any dough left, you can freeze it, it lies quietly for up to 2 months in the freezer.
- Diameter 12cm