Liegnitzer honey cake

For 6 hearts
  • 250 g honey
  • 250 g brown beet syrup
  • 2 TL Potash
  • 1 EL Milk
  • 500 g flour
  • 100 g Marzipan raw mass
  • 50 g dried fruits (e.g. B. dates and apricots)
  • 50 g Sugar
  • 1 TL white rum
  • 1 egg white (size M)
  • 50 g minced almonds (skinless)
  • 100 g semi-dark and whole milk couverture
  • aluminum foil
  • flour
  • baking paper
  • white and red couvertureTopping cherries
120 minutes
light
1.
For the dough add honey, syrup and 6 tablespoons of water bring to the boil in a small saucepan, remove from the stove and allow to cool. Dissolve the potash in the milk. Put the flour, honey syrup mass and milk in a large mixing bowl and knead into a smooth dough using the dough hook of the hand mixer. Shape it into a ball and wrap it in aluminum foil and let it rest for 2 days at room temperature. Dice the marzipan. Roughly chop the dried fruit. Mix the marzipan, sugar, rum and 1/2 egg white. Mix in the almonds and fruits. Knead the dough briefly again and roll out about 1.5 cm thick on a well-floured work surface. Cut out approx. 12 hearts from the dough with a large (widest point approx. 8 cm) heart cutter. Divide the filling over half of the hearts. Leave an approx. 1.5 cm wide margin. Whisk the remaining egg whites together. Brush the edge with it. Place the remaining hearts on top and press on the edge. Place on a baking sheet lined with baking paper and bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 20-30 minutes. Take out of the oven and let cool down a bit. In the meantime, roughly chop the couverture. Melt in a hot water bath. Then cover the hearts with it, drain well and place on a grid. Let dry. Decorate with melted white couverture and halved cherries as desired. Cut each heart into 4 pieces
2.
Waiting time approx. 30 hours
1 heart approx:
  • 220 kcal
  • 920 kJ
  • 4 g protein
  • 5 g fat
  • 39 g carbohydrates

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