How to Cook Real Tula Spice Cake
Ingredients needed for real Tula spice cake
- 2 free-range eggs
- Sugar, 1 glass (about 180 g)
- Butter, 100 g
- Cinnamon, ½ teaspoon
- Baking soda, 1 teaspoon
- Jam, 4 tablespoons (by taste – apple, apricot or plum)
- Honey, 2-3 tablespoons
- Flour, 350-400 g
- Powdered sugar, 60 g (for icing)
Cooking instructions for Real Tula spice cake
Take small pot and put there sugar, butter, eggs, cinnamon, baking soda and honey. Create water bath – take big pot, add water (to cover ½ of the pot), place inside the small pot and turn on the heat.
Keep it boiling until butter is melted. When the mixture becomes fluid and is covered with white foam, it is ready. Take off the small pot and turn out the heat.
Start to pour flour in the small pot – do it by small portions and instantly stir it. Add the flour until feel that hard to stir.
Take out the pastry and put on the table. Furthermore knead the pastry with your hands. Add flour during kneading (if you feel that need more flour, then shown in the recipe, don’t be afraid to add more). You need to get elastic and smooth pastry, not sticking to the hands and to the table. The pastry should be very nice to hands and has warm, coffee color.
Take the baking tray and cover it with oiled baking paper.
Split the pastry in two equal parts. Roll out one part to be approximately 0.5-0.6 cm (better round-shaped) and put it on the baking tray. Wipe off the jam over the pastry on the baking tray, but leave the edges untouched! Roll out second pastry part and place it on the jam. Pinch the edges together very carefully; otherwise jam filling will flow out. Take the fork and press fork’s tines on the edges, therefore pinching edges tighter.
Preheat oven up to 180ºC temperature and cook the spice cake for 30-35 minutes. It should become darker and smell very tasty.
Prepare the icing some 5 minutes till the end of cake’s cooking. Take the bowl and pour in powdered sugar. Use the kettle to boil the water and start to add boiling water to the powdered sugar (add slowly and little by little). Define the icing consistency by your taste and depending on it add less or more water.
Smear the icing on the hot cake and let all to cool.
Last Updated on November 17, 2012 by
