Serbian Honey Hearts Dessert
Aug 22, 2016 16:54:34 GMT -5
Post by bloodbought on Aug 22, 2016 16:54:34 GMT -5
Serbian Honey Hearts Dessert
Thank you to Emi from Serbia for this recipe.
Here is the recipe she sent me in her words from her email!
(with a couple of notes from me)
Emi writes:
" Hello! I have wrote you about this treat called honey hearts. It is truly simple and gets more delicious as the time passes. So, here is the recipe, I truly hope you will make it into a video.
BATTER
-Milk 1 and 1/2 cups (add a bit more if mix is not liquidy, almost like crepe batter)
-Sugar (granulated, white) 1 and 1/2 cups
-Flour (regular) 2 and 1/2 cups
-Baking soda 1 teaspoon
-Apple spice mix, or pumpkin spice mix, (or just plane cinnamon, or anything with lots of cinnamon) 1 tablespoon
FILLING
-Apricot confiture(yoyomax12 **NOTE Jam or Jelly) (or any other as desired) around 1 cup, but add as much as you like or need to cover the baked 1st half
TOPPING
- Chocolate of choice (dark or milk, or mix of both), around 7 ounces (200 grams)
PREPARATION
Mix the batter in a large bowl, then divide in 2 equal portions. Bake the first half in 18x30 cm ( Yoyomax12**NOTE I used an 8"x10" baking dish) deep square baking pan, which was lightly greased. Bake at 180 degrees Celsius (don't know how much that is on F) (Yoyomax12 **NOTE 350F) for around 20 minutes, or until the cake feels firm and toothpick inserted in the center comes out clean and dry and the top is pale or golden. Take out of oven, spread the apricot jam immediately and cover with the second half of liquid batter. Bake for 20 more minutes, or until toothpick comes out clean and dry, but do not stick it all the way through, just through the top layer. After baking, leave in the pan to cool completely and cover it with melted chocolate. Leave in a fridge for an hour or so, then remove and cut rectangles while still in the pan. Keep in fridge or in room temperature, they are still good after a week.
Store Bought taste almost exactly the same as homemade. In true fashion, you could cut out hearts of finished cake, and then dunking them whole in the chocolate and refrigerate and serve. "
**NOTES
When I make this again, I will use less apricot jam, probably 1/2 to a 3/4 as I found it a bit too sweet and overpowering. My husband loves them as is
Thank you to Emi from Serbia for this recipe.
Here is the recipe she sent me in her words from her email!
(with a couple of notes from me)
Emi writes:
" Hello! I have wrote you about this treat called honey hearts. It is truly simple and gets more delicious as the time passes. So, here is the recipe, I truly hope you will make it into a video.
BATTER
-Milk 1 and 1/2 cups (add a bit more if mix is not liquidy, almost like crepe batter)
-Sugar (granulated, white) 1 and 1/2 cups
-Flour (regular) 2 and 1/2 cups
-Baking soda 1 teaspoon
-Apple spice mix, or pumpkin spice mix, (or just plane cinnamon, or anything with lots of cinnamon) 1 tablespoon
FILLING
-Apricot confiture(yoyomax12 **NOTE Jam or Jelly) (or any other as desired) around 1 cup, but add as much as you like or need to cover the baked 1st half
TOPPING
- Chocolate of choice (dark or milk, or mix of both), around 7 ounces (200 grams)
PREPARATION
Mix the batter in a large bowl, then divide in 2 equal portions. Bake the first half in 18x30 cm ( Yoyomax12**NOTE I used an 8"x10" baking dish) deep square baking pan, which was lightly greased. Bake at 180 degrees Celsius (don't know how much that is on F) (Yoyomax12 **NOTE 350F) for around 20 minutes, or until the cake feels firm and toothpick inserted in the center comes out clean and dry and the top is pale or golden. Take out of oven, spread the apricot jam immediately and cover with the second half of liquid batter. Bake for 20 more minutes, or until toothpick comes out clean and dry, but do not stick it all the way through, just through the top layer. After baking, leave in the pan to cool completely and cover it with melted chocolate. Leave in a fridge for an hour or so, then remove and cut rectangles while still in the pan. Keep in fridge or in room temperature, they are still good after a week.
Store Bought taste almost exactly the same as homemade. In true fashion, you could cut out hearts of finished cake, and then dunking them whole in the chocolate and refrigerate and serve. "
**NOTES
When I make this again, I will use less apricot jam, probably 1/2 to a 3/4 as I found it a bit too sweet and overpowering. My husband loves them as is
