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Honey bee

0
1562
Kitchen Russian
Calorie content 271.5 kcal
Portions 12 port.
Cooking time 8 h.
Proteins * 14.1 gr.
Fats * 16 gr.
Carbohydrates* 26.1 gr.
* per 100 gr. product
Honey bee
Content

Such an elegant cake with honey flavor and condensed milk cream will surely decorate your holiday. And how tasty and aromatic it is! And the little chocolate "inhabitants" of the hive on your masterpiece will delight not only children, but also adults.

Ingredients

Cooking process

step 1 out of 29
Break the eggs into a deep bowl, add sugar.
step 2 out of 29
Beat the mixture with a whisk.
step 3 out of 29
Put honey, soft butter, baking soda in a bowl and mix thoroughly.
step 4 out of 29
Put a bowl in a water bath, for this a pan with a larger diameter, take 1/3 of the water and put a bowl of dough inside it and heat it.
step 5 out of 29
Stir the dough constantly and heat until it becomes light brown. This will double the dough.
step 6 out of 29
Remove the container from the stove and remove the bowl. Sift flour into dough and knead the dough immediately.
step 7 out of 29
It will be sticky, don't be confused by that.
step 8 out of 29
Wrap the top with plastic wrap and leave in the room to cool.
step 9 out of 29
When the dough is warm, dust the table with flour and break off a piece of dough, dust it with flour and use a rolling pin to roll out thin sheets (up to 5 mm), giving them a circle shape.
step 10 out of 29
Place a plate of the desired diameter on top and trim off excess dough around. Bake the cuttings next to the cakes, we will sprinkle the edges of the cake with them.
step 11 out of 29
Using a rolling pin, lift the dough sheet and place on a baking sheet lined with oiled parchment.
step 12 out of 29
The cakes should be baked in the oven at 200 degrees for 3-7 minutes.
step 13 out of 29
Lay the cakes on top of each other to cool.
step 14 out of 29
Put sour cream, condensed milk and honey in a bowl and pour the cream. Beat with a mixer on medium speed until smooth.
step 15 out of 29
Set aside 1/3 of the cream - it will go to the top of the cake.
step 16 out of 29
Grease the cooled cakes with most of the cream, stacking on top of each other and refrigerate.
step 17 out of 29
Combine gelatin with milk and stir. Leave it on for 7 minutes to swell.
step 18 out of 29
Transfer the gelatin to a saucepan and heat over low heat, stirring constantly, but do not boil.
step 19 out of 29
When the mass becomes liquid and homogeneous, remove it from heat and set aside to cool until warm for 3 minutes.Combine the gelatin with the cake top cream, slowly pouring and stirring
step 20 out of 29
The cream will be liquid - this is normal, the gelatin will set on cooling. Grease the surface of the cake with cream, leveling with a flat spatula.
step 21 out of 29
Take a bubble film and apply to the surface and edges if desired, pressing down and forming a pattern.
step 22 out of 29
Place the wrapped cake in the refrigerator for 20 minutes.
step 23 out of 29
Grind the shapeless crumbs into crumbs in a food processor.
step 24 out of 29
Break the chocolate into small pieces and add 1 tsp to each. cream and ½ tsp. honey. Microwave the bowl of dark chocolates for 25 seconds or melt in a water bath. Mix well. Let the chocolate mixture cool slightly.
step 25 out of 29
Wrap the cutting board in foil or plastic wrap. Transfer the warm chocolate to a pastry bag and squeeze the bees' bodies onto the foil. Place them in the freezer for 5 minutes.
step 26 out of 29
Melt the white chocolate in the same way and stir. Transfer the warm mixture to a bag. Take out the blank and "draw" the stripes and eyes with chocolate.
step 27 out of 29
Cut the almonds in half and cut off the thin wings with a sharp knife. Stick them into the bee.
step 28 out of 29
Do this with all the blanks.
step 29 out of 29
Sprinkle crumbs on the sides of the cake and place the bees on it. Place the cake in the refrigerator overnight (or 6 hours) to soak.

Enjoy your tea and great mood!

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