Honey cakes with cocoa cream and nuts
12 servings
60 minutes
Honey pastries with cocoa cream and nuts are a sweet delight that embodies the traditions of Russian cuisine. Their history traces back to ancient honey cakes popular in noble households. Fluffy and aromatic layers are soaked in rich cream, where honey harmoniously blends with cocoa and nuts, creating a rich flavor with light caramel notes. Walnuts add a pleasant textural contrast, while cocoa provides a gentle bitterness. These pastries are an ideal choice for tea time in a cozy company, where their softness and sweetness create an atmosphere of warmth and comfort. A wonderful choice for holidays and special occasions!
1
Chop 100 grams of butter into the flour, add an egg, baking soda, 0.3 cup of honey, 0.5 cup of sugar, and knead a soft dough. Divide it into two equal parts and bake two flatbreads, greasing the pan with butter. Cover the baked flatbreads with a towel to prevent drying.
- Wheat flour: 1.5 glass
- Butter: 300 g
- Chicken egg: 1 piece
- Slaked soda: 0.5 teaspoon
- Honey: 330 g
- Sugar: 1.5 glass
2
To prepare the cream, combine the remaining sugar with 0.6 cups of honey and 200 grams of butter, and cook over low heat, stirring continuously, until the butter and sugar dissolve. Without removing from heat, add cocoa and chopped nuts, bring to a boil, and cook for another 5 minutes.
- Sugar: 1.5 glass
- Honey: 330 g
- Butter: 300 g
- Cocoa: 2 tablespoons
- Walnuts: 130 g
3
Place the warm layers on a board, spread with hot cream, and immediately cut into square pastries with a sharp knife dipped in cold water. Do not separate the pastries until they cool down.