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Honey cake with lush cakes

0
1991
Kitchen Russian
Calorie content 264.3 kcal
Portions 10 port.
Cooking time 3 days
Proteins * 8.4 gr.
Fats * 22.1 gr.
Carbohydrates* 28.3 g
* per 100 gr. product
Honey cake with lush cakes
Content

Making an awesome cake with thick yet tender and well-soaked cakes can seem like a daunting task. In fact, the whole secret is in the three-day infusion of the dough and the correct preparation of the cake in accordance with the indicated steps.

Ingredients

Cooking process

step 1 out of 10
Stir the eggs in a saucepan with sugar, honey, baking soda and sifted flour. Cover and leave in the room for 3 days.
step 2 out of 10
Stir the dough after 3 days.
step 3 out of 10
Line a baking sheet with parchment and brush with butter.
step 4 out of 10
Spoon the dough in a thin layer.
step 5 out of 10
And distribute in the form evenly.
step 6 out of 10
Send to bake in a hot oven for 6 minutes at 180 degrees.
step 7 out of 10
The finished base should be bronze in color and the dough will rise well. Bake all the cakes like this.
step 8 out of 10
Remove the paper from the finished cakes and lay next to each other to cool.
step 9 out of 10
Whip in sour cream and cream and add powdered sugar. Stir until fluffy. Chop the walnut finely.
step 10 out of 10
Lubricate each cake with cream soundly, sprinkle with nuts, stacking them on top of each other. Brush the edges with cream and sprinkle with nut crumbs. Leave to soak in the room for 5 hours (or overnight).

Enjoy your tea!

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