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Baking: Honey Cake with Mead

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Baking: Honey Cake with Mead

The perfect baking: honey cake with mead recipe with a picture and simple step-by-step instructions.

  • 150 g Ground almonds
  • 125 g Potato flour
  • 200 g Honey liquid
  • 1 packet Vanilla sugar
  • 1 Knife point Ground cinnamon
  • 4 piece Free range eggs
  • 150 ml Mead – honey wine
  • 1 packet Baking powder

for the cast

  • 200 g Powdered sugar
  • Some mead
  1. Mix all ingredients into a dough. Don’t panic, the batter is runny, but that’s okay.
  2. A springform pan – I took the rectangular shape – grease and crumble and fill in the dough.
  3. Preheat the oven and bake the cake at 160 degrees for about 35 minutes. He pretty much opens up, but then collapses again.
  4. For the icing, mix the powdered sugar with a little mead and coat the hot cake with it.
  5. I served it with semi-rigid tonka bean cream.
Dinner
European
baking: honey cake with mead

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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