Composition / ingredients
Cooking method
1. Mix all the ingredients for the cakes in a saucepan, except flour. We put it on a water bath and wait for the honey to melt. At the end, add flour and mix.
2. Divide the dough into 8 parts. Roll out the cake and put it on a baking sheet covered with baking paper. Bake on medium heat for about 4 minutes.
3. Bring the milk to a boil. Beat the eggs with sugar and add flour, pour the mixture into the milk. Stir quickly as it starts to thicken, so the cream is ready. We wait until it cools down and inject the oil.
4. Align the cakes in a circle. Chop the trimmings and nuts with a blender.
5. Put the cakes on the dish and smear with cream. Sprinkle with crumbs and put them in the refrigerator. We leave it for several hours for impregnation.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Honey - 400 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
