Categories
Blanks for the winter
  1. home
  2. ➠ desserts
  3. ➠ desserts
  4. ➠ Biscuit honey cake with sour cream

Biscuit honey cake with sour cream

0
1201
Kitchen European
Calorie content 245.3 kcal
Portions 8 port.
Cooking time 240 minutes
Proteins * 6.4 gr.
Fats * 8.2 gr.
Carbohydrates* 46.3 g
* per 100 gr. product
Biscuit honey cake with sour cream
Content

Biscuit honey cake with sour cream is the most delicate treat that is prepared for any occasion. Unlike a shortbread honey cake, after soaking with cream, the cake is cooled for only a few hours. And the preparation of the cake is less laborious due to the fact that the cake is baked immediately and divided into layers after baking.

Ingredients

Cooking process

step 1 out of 10
Turn on the preheat oven. Take two identical round baking dishes. Grease the sides and bottom of the molds thoroughly with butter.
step 2 out of 10
Take a deep bowl, break the chilled chicken eggs, add granulated sugar and begin to beat at low speed of the mixer, gradually increasing the speed.
step 3 out of 10
When the chicken eggs change color to a lighter color and the granulated sugar dissolves, proceed to the next step.
step 4 out of 10
Add honey and baking soda and mix thoroughly.
step 5 out of 10
Using a sieve, sift the wheat flour in several steps, kneading the dough well. Use the highest grade flour.
step 6 out of 10
Divide the finished dough in half and place in a greased baking dish, evenly leveling and spreading the dough over the entire surface. Place the molds in a well-preheated oven for 35 minutes at 180 degrees. Check the readiness with a wooden skewer and cool the cakes without removing them from the molds.
step 7 out of 10
Then remove the cakes from the molds and transfer to the wire rack until they cool completely. Prepare the cream. Combine sour cream with vanilla sugar and powdered sugar, bring to a homogeneous mass using a mixer. Tighten the container with cling film and refrigerate in the refrigerator for about half an hour.
step 8 out of 10
Grease the dish on which you will collect the cake with a little cream. Place the honey cake on top. If the cakes are quite tall, cut them in half lengthwise. Brush the cake generously with sour cream, then lay out the next cake and also brush with cream. Thickly coat the top of the cake and sides with cream.
step 9 out of 10
Leave the finished cake in the refrigerator to soak for a couple of hours. Then divide into portions.
step 10 out of 10
Serve a gorgeous dessert with tea or aromatic coffee.

Enjoy your tea!

Similar recipes

leave a comment

Name
Email
Text *