Classic honey cake

936

Kitchen Russian

Calorie content 181.8 kcal

Portions 7 port.

Cooking time 9 h.

Proteins * 7.7 g

Fats * 9.2 gr.

Carbohydrates* 27.5 g

Content

You can prepare a honey cake with various creams and cakes for every taste. The presented version of the cake belongs to the proven classic variations. Loose cakes of delicate cakes, saturated with thick sour cream with a slight sourness, which perfectly complements the honey sugary taste of the cake.

Ingredients

Cooking process

Break the eggs into a saucepan, add sugar, add honey, soft butter and stir.

Put the saucepan on a low heat and heat, stirring constantly until the sugar and oil are completely dissolved, but do not boil.

Put the baking soda in the honey mass and stir quickly.

The liquid mass will slightly increase in size. Remove the pan from the heat.

Pour the sifted flour into the dough.

Stir the whole mixture with firm movements. At this point, the dough will become sticky.

Set it aside in the room to ripen for 10 minutes. If after that, the dough sticks to your hands, add a little flour (50 g), but do not overdo it to keep the dough soft.

Divide the dough into 12 equal pieces. Prepare baking paper and cut into pieces for each crust. Turn the oven 180 degrees.

Spread the parchment on the table and dust with flour. Put the first piece of dough on it and knead it with your hands into a cake.

Using a rolling pin, roll out the dough very thinly, as close as possible to the shape of a circle.

Puncture the dough with a fork in different places.

Place the crust on a baking sheet; you can bake 2 pieces at a time if the size allows. At the bottom, place heat-resistant water in the oven so that the cakes are baked evenly. Place the baking sheet in the oven and cook for about 5 minutes.

Cut the still hot cake to the desired shape. You can use a saucepan lid or a plate, which should be placed on top and cut the cake with a knife in a circle. Fold the cut pieces to the side.