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Only 4 ingredients (all of which you have at home): Grandma's leek cake is the most perfect thing to eat at the end of the fast - voila! Food

2022-09-30T04:54:39.747Z

Laikah cake with honeydew, not too sweet, the perfect cake to break the fast of Yom Kippur, only 4 ingredients you have at home, enter the recipe >>



Only 4 ingredients (all of which you have at home): Grandma's milk cake is the most perfect thing to eat at the end of the fast

Make it before the fast, keep it in the fridge, and take it out at the right moment, next to a cup of tea of ​​course

Merav Shiner-Danchenko

06/10/2016

Thursday, October 06, 2016, 12:20 p.m

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A perfect 4-ingredient cake (photo: Nimrod Saunders)

On Yom Kippur, my grandmother would make a cake in a pan, according to her it was the most appropriate thing to eat at the end of the fast, alongside a cup of sweet tea.

Grandmothers are right - this is an axiom, and you should listen to them, before the scientists proved and the doctors ruled, our grandmothers always knew what was good for us.

The milk cake that does not contain fat (apart from the egg yolks) and with a significantly reduced amount of sugar is probably the best way to break the fast, and allows the body to easily re-adapt to absorbing food and liquids.



The cake, like the rye cakes, the torte and the sponge, mostly originates from Central and Western European countries and they are all based on whipping eggs with sugar.

It is interesting to discover that even in Japan there is such a cake called Kasotra.

Surprisingly or not, the origin of this cake is in Portugal.

The modern Portuguese empire, which excelled in discoveries and global trade, was the first to reach Japan.

The seafarers carried with them a sponge cake (castella), which lasted for many days on their journey.

The Portuguese cake reached the port of Nagasaki and was successfully received there by the locals.

Today, the Japanese Kasotra is considered a very popular cake and is prepared with honey - which actually makes it the perfect cake.



It contains only 4 ingredients and its preparation is quick and simple.

So if you thought that honey cake was the property of Jews only in the month of Tishrei, here is the Japanese connection, and who knows what else we will discover in the future.



This cake is prepared in advance before the fast and at the end of the preparation it is kept in the refrigerator.

Take the cake out of the fridge at the end of the fast and serve it alongside a cup of hot and sweet tea.



All recipes for Yom Kippur

Grandma's cake

Recipe by: Merav Shiner Danchenko, Walla system!

Food

  • 20 minutes work

  • 60 minutes in total

  • Easy to prepare

  • Eastern European

  • vegetarian

  • Recipes for Yom Kippur

  • fur

  • Pies

  • cakes and cookies

  • kosher

Honey Kasotra cake

Ingredients

  • For a 28x11x6 template:

    • 6 L eggs at room temperature (must be removed an hour in advance)

    • ¾ cup sugar (150 grams)

    • 5 spoons of honey

    • 3 hot potatoes

    • Sifted buckwheat flour + 1 tablespoon (180 grams)

  • For the conversion table click here >

Preparation

How do you make grandma's cake?

  • 1 Heat the oven to 165 degrees turbo.

    At the same time, put the eggs in the mixer bowl and start whipping lightly at low speed until the batter is a uniform color.

  • 2.Add the sugar and beat for 5 minutes on medium-high speed until a puffed and very light mixture is obtained.

  • 3 In a small bowl, mix the honey and water and add to the egg whites while continuing the whitening.

  • 4 Continue to whip while adding the flour, 3 tablespoons in each round.

    At the end, you should gently fold by hand from the bottom, in order to make sure that no lumps have settled and that all the flour has been well incorporated.

  • 5 Grease the pan well and line it with baking paper.

    Pour the batter up to 2/3 of the height of the pan and bake for 40-50 minutes in a preheated oven, until a toothpick test is dry.

    It is advisable to bake the cake in the center of the oven and not open the oven door for the first 20 minutes, in order to allow the proteins to set optimally.

    At the same time, you should turn the mold after 30 minutes, especially in old ovens.

  • 6 At the end of baking, remove from the oven and cool in the pan for about an hour.

    You should not remove the cake immediately after it comes out of the oven.

    It must be allowed to cool in a slow and controlled manner.

    It is also recommended to knock the mold on a wooden board as soon as it comes out of the oven - something that will surprisingly prevent it from landing later on (release of air under pressure versus 'escape' of trapped steam slowly).

    Gently remove the cake and wrap in cling film.

    Put in the fridge.

  • For those who want to moisten the cake a little:

    you can mix half a cup of honey with a little boiling water, sprinkle a little over the slices of cake, and sprinkle some sliced ​​almonds on top.

More cake recipes

  • Spiced cranberries

  • Pear cake in the heart of Keren Kadosh

  • Vegan scented silan cake

  • Kosher brownies for Passover

  • Honey marzipan brioche cake

  • Tricold cake

  • Coconut-chocolate cake without flour

  • Kosher orange cake for Passover

  • The black forest cake

  • Upside down plum cake

  • Hungarian orange-scented rice cake

  • Tall orange cake

  • Festive honey cake

  • Quinoa chocolate marble cake

  • Food

  • Recipes for Yom Kippur

  • Recipes to break the fast

Tags

  • Pies

  • Yom Kippur

  • Pie

  • recipe

  • honey

Source: walla

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