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Cake with almond cream

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08 December 2011
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Amounts for servings:
1 spoon of almond essence
2 teaspoons of sodium bicarbonate
4 spoons of honey
600 grams wheat flour
350 grams milk
210 grams butter
Difficulty:
Easy Easy Easy
Preparation time: 30 minutes
Cooking time: 20 minutes
Nutritional Information (one serving):
Calories
750 cal
Omega 3
98 mg
Omega 6
1009 mg
Vit. A
802 IU
DV:16%
Vit. B9
19 mcg
DV:5%
Vit. K
2 mcg
DV:3%
Ca
77 mg
DV:8%
Mg
17 mg
DV:4%
F
2 mcg
Cholesterol
60 mg
DV:20%
Recipe tips
1. You can use margarine instead of butter for the cake.
2. For a juicier effect you can separately dip each piece of cake into the cream.
3. Spread pieces of almond on top.
1. In 200 ml of milk melt 60 g of butter, then put 300 g of sugar, 4 sp of honey and 2 teaspoons of sodium bicarbonate and bring to the boil. When it is boiling add 600 g of flour one spoon at a time while stirring continuously. Pour the mixture into a buttered pan and cook in a preheated oven (180°) for 15-20 minutes.

2. For the cream melt 150 g of butter in 15 spoons of milk, add 250 g of sugar 1 spoon of almond essence and boil for a few minutes. Then take off the fire and keep warm. When the cake is ready, cut it into square pieces and pour the cream onto it in the baking pan. You can sprinkle nuts, almond or shredded coconuts on top. Let it cool before serving.

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