Winterspring Seed Cakes
The chewy crusts of these seed-filled treasures are made by using alkaline water and slightly acidic sugar syrup to make a dough that isn't too sticky or weak to handle being pressed into thin walls against a form. The glossy finish is achieved by brushing a little extra of the sugar syrup on top after demolding the cakes, helping trap in moisture for an even more enduring treat.
Requirements
Cooking Pot








