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Honey cake with fruit

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2665
Kitchen Russian
Calorie content 251.6 kcal
Portions 10 port.
Cooking time 80 minutes
Proteins * 6.6 gr.
Fats * 18.8 g
Carbohydrates* 24.2 g
* per 100 gr. product
Honey cake with fruit
Content

The peculiarity of the honey cake, which few people know about, is that this cake goes well with fruit. They make the taste of this popular dessert original and unique. Be sure to try making a honey cake with fruits at home, it leaves no one indifferent.

Ingredients

Cooking process

step 1 out of 23
For a day to prepare honey cake, mix 200 g of cream with natural yogurt in a bowl, mix, refrigerate for a day.
step 2 out of 23
Squeeze out the fat sour cream with cheesecloth.
step 3 out of 23
You get 300 g of squeezed sour cream.
step 4 out of 23
Fry almonds, hazelnuts and walnuts in a dry frying pan until golden brown.
step 5 out of 23
Pour 90 g of sugar into a pan with nuts. Constantly stirring the mass, bring the sugar to a caramel state.
step 6 out of 23
Transfer the caramelized nuts to the parchment and let cool.
step 7 out of 23
Caramelize sugar in a heavy-bottomed saucepan.
step 8 out of 23
Melt butter, mix with honey. Pour the butter-honey mass into the caramel, mix.
step 9 out of 23
Remove the caramel from heat, cool to 70 degrees.
step 10 out of 23
Drive eggs into the cooled caramel, add 1/3 of flour, mix until smooth.
step 11 out of 23
Pour soda and citric acid into the dough, mix until the mass foams.
step 12 out of 23
Pour the remaining flour into the dough, mix until smooth. Put the dough on the table, cool to room temperature.
step 13 out of 23
Divide the dough into 9 parts.
step 14 out of 23
Roll each piece of dough immediately on parchment very thinly. Bake the cakes for 5 minutes in an oven preheated to 160 degrees.
step 15 out of 23
Cut the finished cakes to the required diameter, put the excess cakes in a separate container.
step 16 out of 23
You should get 9 cakes of the same diameter.
step 17 out of 23
We take out the blank for the cream from the refrigerator. Add squeezed sour cream to it, beat everything with a mixer. Pour in 60 g of icing sugar, beat. In a separate bowl, beat 200 g of cream with 20 g of icing sugar, beat until foamy. Pour the creamy sugar mixture into the cream, stir.
step 18 out of 23
Mix half of the resulting cream with boiled condensed milk.
step 19 out of 23
Peel kiwi, banana and strawberries, cut into small cubes. Grind the frozen nut mixture in a blender.
step 20 out of 23
Put the first cake on a dish, coat it with white cream.
step 21 out of 23
Sprinkle the first kiwi cake, coat the second cake with white cream, cover the first cake with the cream down. So alternate cakes stuffed with kiwi, nuts, strawberries, banana.
step 22 out of 23
When the cake is formed, coat it completely with condensed milk cream. Chop up the excess dough that we have set aside. Cover the entire surface of the honey cake with this crumb.
step 23 out of 23
Decorate the honey cake with fruit if desired. Serve in portions. Bon Appetit!

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