Bradepande cake stuffed with almonds and honey

Ingredients for Bradepande cake stuffed with almonds and honey

Instructions for Bradepande cake stuffed with almonds and honey

To prepare the Bradepande cake stuffed with almonds and honey recipe, please follow these instructions:

Set the oven at 200 degrees C alm oven.

Mix the flour, baking powder and sugar. Butter friable dough gather quickly and with eggs and a little water. Wrap the dough in plastic film and place it in the fridge for half an hour.

Line baking pan (the great from the oven, of course) with baking paper. Roll the dough out to fit the baking pan. Forbag the bottom in the middle of the oven for about 10 minutes.

Come on sugar, butter and honey in a thick-bottomed saucepan, and melt it over low heat. Take the Pan from the heat and stir in cream, finely chopped sukat and almond flakes.

Wide filling out over the bottom and behind the cake golden brown in the middle of the oven. It takes about 30 minutes.

Take the cake out of the saucepan, remove peel off and let it cool completely on a rack. Cut the cake into small pieces with a sharp knife.