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Honey cake with boiled condensed milk

0
1450
Kitchen Russian
Calorie content 273.3 kcal
Portions 10 port.
Cooking time 120 minutes
Proteins * 5.9 gr.
Fats * 14.7 g
Carbohydrates* 37.5 g
* per 100 gr. product
Honey cake with boiled condensed milk
Content

A delicious homemade honey cake is easy enough to prepare. According to this recipe, cakes do not need to be rolled out, since this takes a lot of time and effort. They turn out to be lush and melt in the mouth. The honey cake is sandwiched with cream of sour cream and boiled condensed milk.

Ingredients

Cooking process

step 1 out of 19
In a deep bowl, mix eggs with granulated sugar and honey.
step 2 out of 19
Beat everything thoroughly with a mixer or whisk.
step 3 out of 19
Sift flour into the dough, make a depression in the middle, pour soda there, extinguish with vinegar or lemon juice.
step 4 out of 19
Mix everything quickly. This will make a pretty thick dough.
step 5 out of 19
Heat the oven to 200 degrees. Cover the baking sheet with parchment, draw the desired shape of the cakes with a pen, grease with oil. Take a small amount of dough and distribute it with a spoon or hands soaked in water. The thickness must be up to 5 mm.
step 6 out of 19
You get from 4 to 7 cakes, depending on their shape and size. Bake each cake separately for 7-10 minutes. When the cake is browned, it must be pulled out.
step 7 out of 19
The cakes come off easily from the parchment. Grease the parchment again and bake the next cake. Fold the finished products on top of each other and trim with a knife.
step 8 out of 19
If the sour cream for the cream is not very greasy, you need to cover the sieve with gauze, put the sour cream and leave for a couple of hours. During this time, the whey will leave and a dense mass will remain.
step 9 out of 19
Combine sour cream with boiled condensed milk.
step 10 out of 19
Stir sour cream and condensed milk with a whisk or beat with a mixer until smooth.
step 11 out of 19
To assemble, lay out the cake with the porous side up and grease with some of the cream.
step 12 out of 19
Smear the cream over the entire surface of the cake.
step 13 out of 19
Cover with the following. Repeat with all cakes except the top.
step 14 out of 19
The remains of the cakes, which were cut off when the cake was equal, grind into crumbs in a blender.
step 15 out of 19
Lubricate the sides of the honey cake with the remaining cream and sprinkle with crumbs.
step 16 out of 19
Whip heavy cow's cream or use dry, diluted with 50 ml of cold milk.
step 17 out of 19
Cover the top cake with the resulting mass.
step 18 out of 19
Rub white and dark chocolate 40 g each on a fine grater and sprinkle honey cake over butter cream on top.
step 19 out of 19
Put in the refrigerator to soak for at least 1 hour, and preferably overnight. Remove the cake from the refrigerator 30 minutes before serving. before tea drinking, so that the honey cake has time to warm up and reveal all the flavor notes.

Bon Appetit!

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