3 tbsp. spoons of honey
150 g of sugar
3 tbsp. tablespoons vegetable oil
180 ml of hot water
500 gr of flour
1 teaspoon of soda
250 gr of butter
600 ml of milk
1 tbsp. spoons of flour
1 cup of sugar
100 g of hazelnuts or almonds, chop
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Preheat the oven to 180C.
We mix the honey, sugar, oil and water and put it on the fire. When the mixture boils, remove from heat and add flour mixed with soda. The dough turns to a custard. We divide it into 6-7 parts, roll it out and bake each cake to a golden color. The shape can be either round or square. Roll it out thinly, but the dough does not tear.
For cream: Eggs are rubbed with sugar, mixed with flour, diluted with cold milk and put on fire, stirring constantly, until the mass thickens. Remove from heat, cool and add nuts and vanillin. When the cream is almost cool, put the butter and mix well with a mixer. It is better to smear the cakes with a warm cream. When the cakes are impregnated with a cream-nut mass, they simply melt in the mouth.