{"id":4033,"date":"2023-11-22T15:40:48","date_gmt":"2023-11-22T13:40:48","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=4033"},"modified":"2023-11-22T15:40:50","modified_gmt":"2023-11-22T13:40:50","slug":"honey-badger","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=4033","title":{"rendered":"honey badger"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">The Cake&nbsp;<strong>miodownik<\/strong>&nbsp;is a delicious honey-based shortcrust pastry, covered with custard and kajmak cream. It is perfect not only for Christmas and stays fresh for a long time.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2013 proven recipe<br>\u2013 a wonderful cake for the Christmas table<br>\u2013 very detailed step-by-step description<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation time:<\/strong>&nbsp;1 day<br><strong>Total baking time:<\/strong>&nbsp;45 minutes&lt; a i=4&gt;Number of servings:&nbsp;2500 g of dough \u2013 24 x 24 cm format&nbsp;<strong>Calorie value kcal:<\/strong>360vegetarian&nbsp;<strong>Diet:<\/strong>&nbsp;in 100 g<br><strong><\/strong><strong><\/strong><strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients for shortcrust pastry honey tapas<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>about 3 cups of wheat cake flour \u2013 480 g<\/li>\n\n\n\n<li>about half a cup of powdered sugar \u2013 80 g<\/li>\n\n\n\n<li>approximately 2 full tablespoons of natural honey \u2013 60 g<\/li>\n\n\n\n<li>1 stick of butter \u2013 200 g<\/li>\n\n\n\n<li>3 medium egg yolks<\/li>\n\n\n\n<li>1 level teaspoon baking soda<\/li>\n\n\n\n<li>pinch of salt<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients for pastry cream<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 cups of milk \u2013 750 ml<\/li>\n\n\n\n<li>about half a cup of fine sugar \u2013 130 g<\/li>\n\n\n\n<li>stick of butter \u2013 200 g<\/li>\n\n\n\n<li>2 budines de nata sin az\u00facar &#8211; 2 x 35 &#8211; 40 g<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients for kajmak cream<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>about 3\/5 cup kajmak (cork pulp) \u2013 250 g + kajmak for decoration<\/li>\n\n\n\n<li>full glass of cream 30% and 36% (half and half) \u2013 280 g<\/li>\n\n\n\n<li>small packet of mascarpone \u2013 250 g<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Honey Pie&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">My glass has a capacity of 250 ml.<br>Take the butter for the pastry cream out of the refrigerator in advance. The butter with which the pastry cream is made must be perfectly soft.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Baking Pan: Baking pan measuring approximately 24 x 24 cm or larger. Baking time for each layer: up to 15 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Calories were counted based on the ingredients I used. This is an approximate number of calories calculated based on the products I used in a given recipe. Before preparing the cake, I recommend reading the entire recipe first so you can properly prepare all the ingredients and decide what to do and when.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/cdn.aniagotuje.com\/pictures\/articles\/2020\/12\/10439141-v-720x900.jpg\" alt=\"Miodownik, 1\"\/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Honey cake recipe<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">At first, cook the pudding until it becomes a pudding dough. It will need a few hours to cool naturally on the kitchen counter. Also remember to remove the entire stick of butter (200 grams) from the counter. Butter also needs a few hours to soften naturally.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour two glasses of milk (preferably whole) into the pot and add half a glass of sugar. Pour two packets of vanilla or cream flavored pudding powder into the third glass of milk. These are two sugar-free flans weighing 35-40 grams per sachet.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bring the milk and sugar to a boil. Reduce the heat to minimum and pour in the well-mixed pastry cream powder and milk. Start mixing the pudding immediately. You can increase the power of the burner a little. Stir the pudding briefly but vigorously. It should boil again and thicken. Also, don&#8217;t mix it for too long. Just enough to get the right consistency.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Set the pudding aside to cool, covering it with a piece of aluminum foil (I use lunch bags for this). Of course, don&#8217;t put it in the refrigerator. Both the pudding and the butter should be at the same temperature. The pudding should cool naturally.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The stick of butter naturally softens into the pudding batter and the cooked pudding cools alongside it. Then it&#8217;s time to prepare honey countertops.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For the honey cake I bake shortcrust pastry with honey, so in a bowl I put: about 3 cups of wheat cake flour, that is, 480 grams of flour sifted with 1 level teaspoon of baking soda; 3 medium egg yolks; about half a cup of powdered sugar, that is, 80 grams of sugar; 200 grams of melted and cooled butter; approximately 2 tablespoons of natural honey, that is, 60 grams of honey; pinch of salt. Mix everything and then knead until you get a soft and sticky dough. Wrap the dough ball in transparent aluminum foil and put it in the refrigerator for an hour.<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Line the bottom of a baking pan measuring, for example, 24 x 24 cm with baking paper. Divide 1\/3 of the cooled dough with a knife into thin slices and line the baking tray with them from the inside. You can also knead everything, for example with the bottom of a large spoon. Place the form with the first layer of honey sponge cake in an oven preheated to 170 degrees. Choose the top\/bottom heated center shelf. Bake the top this way for up to 15 minutes.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You can remove the baked top from the oven immediately. Don&#8217;t turn off the oven. At first the top will be very soft and prone to tearing, so carefully unzip the sides of the tin and slide the dough and baking paper to the side. You can also (if you are more experienced and the cake has cooled a little) move the baked top, for example, onto a large thin board or onto a rigid, rectangular mat or plate. Using the same shape (if necessary, with a new sheet of baking paper), prepare the second layer of cake. Repeat everything the same as with the first top part. Bake all three tapas this way. You will no longer be able to remove the third lid of the mold.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Tip<\/em>: You can also bake the honey cake bases the day before preparing the pudding dough and kajmak cream. Simply place them on top of each other (each on a separate sheet of baking paper) and wrap them in a bag when they have cooled completely. Then you store them at room temperature until the next day.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As soon as the pudding cools completely and the stick of butter softens, you can start preparing the pastry cream. Put the softened butter in a small but tall bowl. Beat them with a mixer on high speed until fluffy and light. It is very important to beat the butter patiently until it has the right consistency.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the fluffy butter on a larger plate. Little by little, spoon by spoon, I add the completely cooled pudding. After each tablespoon, mix the mixture until completely combined. I am careful not to whip the cream for too long. The ready-made custard can be immediately placed in the first honey tray. The pudding dough is not hard yet. Only after cooling in the refrigerator will the butter contained in the cream harden. Then you can cut the pastry cream with a knife.&nbsp;<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the second layer of honey on top of the custard layer. It is quite fragile, so do it very carefully. If it breaks, don&#8217;t worry. After placing it on top of the cream and covering it with whipped cream, nothing will be visible. It does not interfere with the subsequent cutting of the cake.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">All that remains is to put the second cream on the cake, based on whipped cream and kajmak. Place a glass full of 30% and 36% cream (half and half) in a tall container. It will be approximately 280 grams of whipping cream. Also add 250 grams of mascarpone cheese (small package). Mix everything for about 20 seconds to combine the cream and cheese. Add about 3\/5 cup of kajmak (cork pulp), that is, 250 grams of sweet, thick dough. Place the dish with the cream, mascarpone and fudge filling in the freezer for 20 minutes. You can also place the mixer blades in the freezer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">After this time, remove the container from the freezer. Immediately start blending everything with a mixer at maximum speed. I blended my mixture for no more than two minutes. Spread the prepared cream and kajmak cream on the second honey tray. You can leave a little of the mixture (two tablespoons) to use to grease the third layer.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the third layer of crumbly honey on top of the even layer of kayak cream. To get a little more cream and darken it, I added a few tablespoons of kajmak to the leftover cream in the container and spread this mixture over the surface of the third layer. I covered the honey cake from above with aluminum foil and placed it in the refrigerator to cool completely and set all the layers.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/cdn.aniagotuje.com\/pictures\/articles\/2020\/12\/10448866-v-720x1026.jpg\" alt=\"Miodownik, 11 years old\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">The honey cake should spend at least one night in the refrigerator before it can be cut and served. However, it will be better after 2 or 3 days. Then the shortcrust honey cake will be perfectly soft. The honey cake can be decorated as desired before serving. Several pinches of sugar or shelled nuts: pecans or walnuts work great. To add Christmas spirit, you can also put a gingerbread on each piece of honey cake.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Also try my gooseberry pie and 3-bit pie recipe.<br>Enjoy your meal.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Cake&nbsp;miodownik&nbsp;is a delicious honey-based shortcrust pastry, covered with custard and kajmak cream. It is perfect not only for Christmas and stays fresh for a long time. \u2013 proven recipe\u2013 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4034,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-4033","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/4033","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4033"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/4033\/revisions"}],"predecessor-version":[{"id":4035,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/4033\/revisions\/4035"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/4034"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4033"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4033"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}