Honey cake with butter cream
0
1196
Kitchen
Russian
Calorie content
215.8 kcal
Portions
10 port.
Cooking time
8 h.
Proteins *
5.6 g
Fats *
12.3 gr.
Carbohydrates*
34.1 gr.
Those who have been baking honey cakes for a long time have their own proven recipe, but sometimes you can still experiment and try something new, even if it's a well-forgotten old one! For example, if you just replace the custard with a creamy one, the honey cake will immediately acquire a completely new taste and aroma. The cake according to this recipe will turn out to be very tender, juicy and incredibly tasty.
Ingredients
Cooking process
Use a spoon to knead the dough until it's too stiff, then place the dough on the table and knead a nice, smooth dough with your hands. Roll the dough into a ball. In order to get smooth and soft cakes, you do not need to add all the flour completely, but leave a small amount of it for adding when rolling the cakes.
Then take the balls out of the refrigerator one at a time and roll them into thin circles. This can be done both on parchment and on a thin removable baking dish. A rolling pin, mold (or parchment) should also be sprinkled with a little flour. Cut the rolled layer around the edges using a lid or mold of the diameter you need, then prick the cake with a fork so that it does not swell. Bake each cake at 180 degrees for no more than 4-5 minutes.
To get a cream, combine the whipped cream with a spoon or a spatula with sweet sour cream and whisk together. The cream will turn out to be thick and rich in taste.
Assemble the cake by spreading cream over each cake. The cream will be greasy and will perfectly cover not only the top of the cake, but also its sides.
Assemble the cake by spreading cream over each cake. The cream will be greasy and will perfectly cover not only the top of the cake, but also its sides.
Bon Appetit!