Caramel honey cake Cooking secrets from Pastry chef Alexander Seleznev Monaco / MK recording Caramel honey cake Cooking secrets from Pastry chef Alexander Seleznev Monaco Caramel miel Secrets de cuisine du chef pâtissier Alexander Seleznev Monaco What we need For the cakes: 110 g sugar 100 g honey 110 g butter 8 g baking powder 300 g flour 2 eggs For the cream: 1 kg sour cream 200 g condensed milk add Baileys or rum Melt 110 g sugar until caramel, add 100 g honey, then 110 g butter, 8 g baking powder, finally 300 g flour and brew the dough. Then add 2 eggs alternately, sprinkle the dough with flour and let cool. Divide into 8 balls, roll out, cut out into a 20 cm ring and bake at 210 degrees for 7 minutes. For the cream: beat 1 kg of sour cream and 200 g of condensed milk into cream, add Baileys or rum. Glue the cake together and sprinkle with honey crumbs. Caramel honey cake Cooking secrets from Pastry chef Alexander Seleznev Monaco What will we need For cakes: 110 grams of sugar 100 g of honey 110 g butter drain 8 g of baking powder 300 g of flour 2 eggs For the cream: 1 kg of sour cream Add 200 g of condensed milk Baileys or Rum Melt 110 grams of sugar to caramel, add 100 grams of honey, then 110 grams of butter, 8 grams of baking powder, at the end 300 grams of flour and brew the dough. Then alternately add 2 eggs, sprinkle the dough with flour and let cool. Divide into 8 balls, roll out, cut into a 20 cm ring and bake for 210 degrees for 7 minutes. For the cream: beat 1 kg of sour cream and 200 g of condensed milk into the cream, add Baileys or Rum. Glue the cake and sprinkle with honey crumbs. Caramel miel Secrets de cuisine du chef pâtissier Alexander Seleznev Monaco De quoi avons-nous besoin Pour les gâteaux: 110 gr de sucre 100 gr de miel 110 gr de beurre 8 gr de poudre à pâte 300 gr de farine 2 oeufs Pour la crème: 1 kg de crème sure 200 g de lait condensé ajouter Bailliage ou Rhum 110 g de sucre fondu au caramel, ajouter 100 g de miel, puis 110 g de beurre, 8 g de levure chimique, à la fin de 300 g de farine et brasser la pâte. Ensuite, ajoutez alternativement les œufs 2, saupoudrez la pâte de farine et laissez refroidir. Diviser en boules 8, rouler, couper avec un anneau de 20 cm et cuire au four pr 210 deg 7 min. pour la crème: 1 kg de crème sure et 200 gr de lait condensé fouetter dans la crème, ajouter le bayliz ou le Rhum. Coller le gâteau et saupoudrer de miel.