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Honey cake with cream

0
1923
Kitchen Russian
Calorie content 210.4 kcal
Portions 4 port.
Cooking time 270 minutes
Proteins * 4.5 gr.
Fats * 10.2 g
Carbohydrates* 32.7 g
* per 100 gr. product
Honey cake with cream
Content

There are a lot of options for making a honey cake: thin and biscuit honey cakes, sour cream, custard and butter cream. Today we offer you to cook the most delicate honey cake with sour cream and butter cream. Thin honey cakes turn out to be very soft, and sour cream and butter cream complements them with its delicate texture, and as a result, the honey cake simply melts in your mouth!

Ingredients

Cooking process

step 1 out of 13
Break the eggs into a deep heat-resistant container, beat them a little with a whisk. Then add honey, butter and sugar. Mix well and place the container in a water bath.
step 2 out of 13
In a water bath, constantly stir the ingredients with a whisk until the honey and oil dissolve.
step 3 out of 13
Remove the container from the water bath and add slaked soda. Stir the mass with a whisk, it should sizzle and be covered with white foam.
step 4 out of 13
Sift the flour into the dough in several stages, each time, kneading well with a spoon. The result is a warm, viscous and sticky dough. But do not add more flour than the norm specified in the recipe.
step 5 out of 13
Grease a baking tray for cakes with butter. Put 170 grams of dough on the center of the baking sheet, level the dough on the baking sheet with the back of a spoon.
step 6 out of 13
We put a lid on top of the dough in order to orient ourselves a little according to the diameter of the future cake. It is necessary that the dough protrudes slightly outside the mold, so that later we can trim the cake. We put a baking sheet in an oven preheated to 200 degrees for 5-8 minutes.
step 7 out of 13
The cake should be well browned until brown. We immediately cut the still warm cake with a sharp knife to the diameter of the mold or lid. We put the cuttings in a plate - they will come in handy for sprinkling the cake. Thus, each crust must be baked and trimmed. There will be 5 of them in total.
step 8 out of 13
We begin to prepare the cream: in a deep container, using a mixer, beat the cream until thickened.
step 9 out of 13
After that, add sugar, vanilla sugar and sour cream to the cream. Beat all the ingredients until smooth, until the sugar dissolves.
step 10 out of 13
Put the cuttings from the cakes in a blender and grind them into crumbs.
step 11 out of 13
Let's start assembling the cake: put the first cake on the dish, grease it with 1/5 of the cream. At first it will seem that there is a lot of cream, but in the process of soaking the cake, the cream will be absorbed a little into the cake.
step 12 out of 13
Thus, we grease all the cakes. Coat the last crust and sides of the cake with cream and sprinkle with crumbs. We put the cake in the refrigerator for 3-4 hours.
step 13 out of 13
Serve the finished cake with a cup of aromatic hot tea. Enjoy your tea!

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