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Honey cake without rolling cakes

0
2125
Kitchen Russian
Calorie content 257.2 kcal
Portions 8 port.
Cooking time 210 minutes
Proteins * 6.9 gr.
Fats * 17.2 g
Carbohydrates* 33.2 g
* per 100 gr. product
Honey cake without rolling cakes
Content

A honey cake without rolling the cakes is easier to prepare, in contrast to a dessert on shortbread cakes. The complexity of the cooking process is facilitated by the fact that the dough for the cakes is quite liquid, it can be baked on a large baking sheet, and after baking it is divided by the required number of cakes.

Ingredients

Cooking process

step 1 out of 15
Take a deep container, break the chilled chicken eggs, add granulated sugar and mix thoroughly with a whisk.
step 2 out of 15
Place the butter, honey, and baking soda in another container. Put in a water bath, stir constantly until completely dissolved. Remove from heat and let cool. Gently pour chicken eggs, beaten with granulated sugar, into the resulting mass and mix well.
step 3 out of 15
Sift the premium wheat flour into a separate container using a sieve. Gradually add to the honey-egg mass and mix well with a whisk. Achieve a uniform, smooth dough consistency. Tighten the container with cling film and put it in the refrigerator for about half an hour.
step 4 out of 15
After the time has passed, remove the dough from the refrigerator. Turn on the preheat oven. Take a baking dish and brush with a little vegetable oil. It is best to bake several cakes at once to save time. Therefore, if you have several of the same shapes, this will be a big plus.
step 5 out of 15
Divide the finished dough into 5-6 parts, carefully put in prepared forms, evenly leveling and distributing the dough. Place the tins in a well-heated oven for about 10 minutes and bake at 180 degrees.
step 6 out of 15
Check the readiness with a wooden skewer and cool the cakes, gently freeing them from the forms.
step 7 out of 15
Rinse the prunes thoroughly, put in a small bowl and cover with boiling water. Leave it on for 10 minutes.
step 8 out of 15
Using a sieve, drain the liquid with the prunes, dry the prunes with paper towels and chop finely.
step 9 out of 15
Chop the walnuts with a sharp knife and transfer to a separate container.
step 10 out of 15
Pour the cold cream into a deep bowl and beat with a mixer until firm.
step 11 out of 15
Transfer the fatty sour cream to a deep bowl, add the required amount of powdered sugar and beat well with a mixer at medium speed until the mass is increased. Gradually add whipped cream to the sour cream mass and mix well again with a mixer.
step 12 out of 15
Grease the dish on which you will collect the cake with a little cream. Place the honey cake on top. Lubricate the cake well with sour cream and butter cream and sprinkle with prunes, then put the next cake and also grease with cream, sprinkle with walnuts, so collect the whole cake.
step 13 out of 15
Thickly coat the top of the cake and sides with cream.Grind the remaining sixth cake with a blender and sprinkle the top of the cake with the resulting crumb. Leave the finished cake in the refrigerator to soak for a couple of hours.
step 14 out of 15
Then divide into portions.
step 15 out of 15
Serve a fragrant dessert for tea.

Enjoy your tea!

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