Russian Honey Cake with Splenda
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Ingredients:2 eggs3/4 cup splenda1 teaspoon baking soda1 tablespoon honey5 oz butter2 cups flourCream Filling and Coating:3 cups sour cream1/2 cup splenda (more or less depending on your own taste)1 tablespoon honey1cup Ground walnuts1cup chopped prunes
Method:
Preheat oven to 180°C. 1. Beat eggs well with splenda; add baking soda and liquid honey (warm). 2. Melt the butter in a casserole or pot; add the mixture (butter should not be too hot). 3. Put the casserole on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool. 4. Dip the dough in flour, divide, roll each layer very thin (1 – 2mm), cut circles as round as possible (approx. 18cm diameter), and bake at 180°C for 2 – 4 minutes or until golden brown in colour. Repeat with remaining dough. Allow to cool before assembling. I baked 2 pieces at a time on baking paper on an oven tray. Each batch took just long enough to cook, that I had two more ready to swap when the first ones were done. The cream filling is made from sour cream and splenda. The sour cream is simply whipped with the sugar until it becomes thicker--mixture was still fairly liquid. 5. Coat each layer with a generous layer of cream and alternate walnuts and prunes; assemble the cake, top with cream walnuts and prunes. Allow to set at least 6 hours before eating.
Serving Size: makes 20 servings
Preheat oven to 180°C. 1. Beat eggs well with splenda; add baking soda and liquid honey (warm). 2. Melt the butter in a casserole or pot; add the mixture (butter should not be too hot). 3. Put the casserole on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool. 4. Dip the dough in flour, divide, roll each layer very thin (1 – 2mm), cut circles as round as possible (approx. 18cm diameter), and bake at 180°C for 2 – 4 minutes or until golden brown in colour. Repeat with remaining dough. Allow to cool before assembling. I baked 2 pieces at a time on baking paper on an oven tray. Each batch took just long enough to cook, that I had two more ready to swap when the first ones were done. The cream filling is made from sour cream and splenda. The sour cream is simply whipped with the sugar until it becomes thicker--mixture was still fairly liquid. 5. Coat each layer with a generous layer of cream and alternate walnuts and prunes; assemble the cake, top with cream walnuts and prunes. Allow to set at least 6 hours before eating.
Serving Size: makes 20 servings
Nutritional Info Amount Per Serving
- Calories: 196.0
- Total Fat: 9.8 g
- Cholesterol: 37.1 mg
- Sodium: 132.0 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 1.3 g
- Protein: 5.0 g
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