For a long time I was ready for it Spread. But as it happens in real life, do not always remember everything and not everything is always on time and time. In the end, however, he found time, a and time appear to be very suited. Because this cake reminds me more of autumn, and perhaps even the same Christmas. Autumn in full and the holidays are very close, So I invite you to a piece of cake:) Doing it was based on a number of different regulations, that the result was a, that will satisfy me. For honey toffee pudding tops I added (This idea he copied from Pieczarki Mysi), and the whole translated fluffy cream with mascarpone and cream. The cake is very tasty and melts in your mouth:) The only minus is the, that must lie two days in the fridge to soften tops… I recommend you very much!
Ingredients for the dough:
- 450g of wheat flour
- 2 pudding with toffee (at 40g each)
- 250g butter
- 100g of sugar
- 3 large eggs
- 2 teaspoon baking soda
- 2 tablespoons of liquid honey
- 2 tablespoons of water
For these components to knead dough. Divide into two equal parts. Plaque size 25x30cm baking parchment paper, bottom plates Wylepić one part of the cake.
Bake in oven at 180 ° C for 20 minutes. In the same way the other top bake cakes. I baked the two blades at a time at 170 ° C for convection.
After baking, remove the tops from the oven and let cool on a wire rack.
Ingredients for the cream:
- 250g mascarpone, strongly cooled
- 300ml double cream, strongly schodzonej
- 2 tablespoons granulated sugar
- weight can fudge (510g)
- * half cup of walnuts, coarsely chopped
Beat the mascarpone with fondant and icing sugar until fluffy. The first top put back in the lamina, put cream on it and cover with a second top and coat them fudge. Sprinkle chopped walnuts.
*my glass = 250ml