walnut-buckwheat_toffee_cakes
Differences
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| walnut-buckwheat_toffee_cakes [2024/11/02 02:56] – hc2qk | walnut-buckwheat_toffee_cakes [2024/11/02 02:57] (current) – hc2qk | ||
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| ====Ingredients==== | ====Ingredients==== | ||
| *Unsalted butter: 1/2 cup (1 stick) + 4 tbsp, divided | *Unsalted butter: 1/2 cup (1 stick) + 4 tbsp, divided | ||
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| *Honey: 3 tbsp, divided | *Honey: 3 tbsp, divided | ||
| *Vanilla extract or vanilla bean paste: 2 tsp, divided | *Vanilla extract or vanilla bean paste: 2 tsp, divided | ||
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| *Coarsely chopped walnuts: 65 g (about 2/3 cup) | *Coarsely chopped walnuts: 65 g (about 2/3 cup) | ||
| *Buckwheat flour: 32 g (about 1/4 cup) | *Buckwheat flour: 32 g (about 1/4 cup) | ||
| *Cornstarch: | *Cornstarch: | ||
| *Kosher salt: 3 tsp (1 tbsp), divided | *Kosher salt: 3 tsp (1 tbsp), divided | ||
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| *Egg whites: 3 large | *Egg whites: 3 large | ||
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| *Dark brown sugar: 133 g (about 2/3 cup) + 100 g (about 1/2 cup), divided | *Dark brown sugar: 133 g (about 2/3 cup) + 100 g (about 1/2 cup), divided | ||
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| *Heavy cream: 1/2 cup | *Heavy cream: 1/2 cup | ||
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| *Whiskey: 1 tbsp (optional) | *Whiskey: 1 tbsp (optional) | ||
walnut-buckwheat_toffee_cakes.1730516201.txt.gz · Last modified: 2024/11/02 02:56 by hc2qk