Cake with chamomile and honey

Cake with chamomile and honey

1.5 cups flour
2 teaspoons white sugar
1/4 teaspoon salt
110g cold unsalted butter
1/4 cup ice water

1 cup buttermilk
3 tablespoons dried chamomile (or 3 bags of chamomile tea)
1/2 cup white sugar
2 tablespoons honey
2 tablespoons of flour
1/4 teaspoon lemon zest
a pinch of salt
3 large eggs

In a large bowl, combine the mix flour, sugar and salt. Rub the cold butter and rub your hands until the mixture is the formation of small crumbs. Pour 1/4 cup of water and stir. Now add 1 tablespoon of water until the dough begins to knit. The dough should be uniform and not a liquid. Blind from his disk, wrap in plastic wrap and place in refrigerator for at least an hour and preferably overnight.

Then remove the dough from the refrigerator, roll in a big circle. Put the dough into a mold (30-35 cm in diameter). Carefully trim the edges. Poprotykayte base with a fork. Heat the oven to 200 degrees. The shape of the substrate in the fridge for 30 minutes. Then, close the foil or baking paper, top with beans or peas as a weighting agent. Put the form in the oven for 15 minutes, then remove the beans and paper and bake for another 5 minutes. Remove from oven and cool to room temperature.

At this time, be engaged in filling, mixing buttermilk and chamomile. Leave the mixture to soak for 2 hours at room temperature. Try to make sure that there is a taste of chamomile. If not yet, then you may need another 30 minutes. Strain the mixture.

Heat the oven to 160 degrees. In a medium bowl, whisk together sugar, honey, flour, zest and salt.
Beat the eggs, continuing to whisk, until a smooth dough. Pour in the buttermilk and mix well. Stuffing mixed pour into cooled tart and put the form in preheated oven for 30-40 minutes, until the center did not grab. Cool the cake to room temperature, about 1-2 hours.

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