Honey Cake From the Baking Tray Ii

Beat the eggs with the honey and rum until thick and creamy. Whip the wheat together with the spices until thick and creamy. Finely grate the almond kernels. Grate the zest of the lemons. Separately, dissolve the potash and the staghorn salt in half of the rose water. Add the lemon zest, flour and almond kernels to the egg and honey mixture. Cover the dough well and let it rest in a cool place for 1 week.

After the dough rest, preheat the oven to 180 °C. Grease a baking tray. Form the dough on the tray. Place the foil over it and spread the dough evenly with a rolling pin.

Mix the egg yolks and whipped cream together and brush the dough with it. Mark 30 squares on the dough with a kitchen knife. Place an almond in the center of each square and a pistachio in the corner. Bake the cake in a heated oven (center) for 20 minutes. Cut the honey cake into squares while still warm according to the almond decoration and cool on the baking sheet.

Leave in a tin for at least 1 week.

Tip: Always use aromatic spices to refine your dishes!

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