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➠ Caramel honey cake

Caramel honey cake

1230

Kitchen Russian

Calorie content 210.1 kcal

Portions 8 port.

Cooking time 4 h

Proteins * 5.9 gr.

Fats * 8.4 gr.

Carbohydrates* 35.5 g

Content

Honey cake is a primordially Russian dessert; according to historical data, it was first prepared by the personal chef of the wife of the Russian Emperor Alexander I. Homemade caramel honey cake with tender sour cream that just melts in your mouth is a truly royal delicacy.

Ingredients

Wheat flour 350 gr. Egg 2 pcs. Honey 100 g Granulated sugar 150 g Butter 100 g Baking soda 1.5 tsp For the cream: Sour cream 26% 200 gr. Caramel (salty) 200 gr.

Cooking process

Place softened butter, eggs, sugar and honey in a bowl. Place the bowl in a water bath. While stirring constantly, bring the contents to a liquid homogeneous consistency, then add baking soda. When the mixture has a nice caramel color, remove the bowl from the bath.

Add the sifted flour to the dough in parts, mix. When the required amount of flour is added, the dough will thicken very much. Wrap the dough in plastic wrap and refrigerate for a couple of hours.

Remove the dough from the refrigerator and divide into 10 equal portions.

Form a ball from each piece of dough and roll it over flour into a thin crust. Use a saucepan lid to trim off excess dough for a perfect circle.

Make several punctures on the cakes with a fork so that they do not deform during baking.

Bake the cakes at 200 degrees in the oven for 3-5 minutes until tender. The hot crust is very soft and pliable and hardens as it cools, so remove the crust from the parchment as soon as you take it out of the oven.

When all the cakes are ready, save the worst one for the crumb. Grind it with a blender.

Mix the sour cream and caramel with a mixer. Grease each cake with cream and lay the cakes on top of each other, the more cream, the better the cake will be saturated. Also grease the side of the cake with cream. Sprinkle crumbs on the cake and refrigerate for a few hours.