Honey cake decorated with fruit

To prepare the dough, we immediately form the structure of a water bath: in a saucepan, heat the water to a hot state, place a volumetric bowl on the pan. Put sugar, honey and butter in a bowl. Stir the ingredients with a spatula or spoon until a homogeneous mass is formed. As the water in the pot boils, the steam will heat up the bowl and the mass in it. The process of heating the mass and kneading it will take about five minutes.

We break the eggs into a separate container and beat them with a mixer at high speeds until a lush, almost white foam is obtained.

Add the egg foam to a bowl to the honey-creamy mass and stir vigorously with a whisk so that the eggs do not have time to grab from the high temperature. Add baking soda right away, don't stop stirring. The mixture will begin to foam and will noticeably increase in volume.

Pre-sift the flour to enrich it with air. Pour the sifted flour in portions into a bowl (250 gr.), Actively kneading the resulting dough with a spatula. After adding the specified amount of flour, the dough will thicken and darken slightly. We keep the dough in a water bath for one or two minutes and remove from the stove.

We spread the dough on the table and add the remaining 150 gr. flour. Knead with your hands until the dough has absorbed all the flour. Roll the dough into a ball and wrap it in cling film. Put in the refrigerator and refrigerate for an hour.

Put the chilled dough on the table surface and divide it into eight equal parts.

Roll each part with a rolling pin into a flat circle. So that all the cakes are of the same diameter, and the finished cake looks aesthetically pleasing, cover the rolled dough with a plate of a suitable diameter and cut off uneven excess in a circle.

Preheat the oven to 180 degrees. Carefully transfer the dough blank onto a baking sheet covered with oiled parchment and put it in the oven on the middle level. Bake for three to four minutes, until the crust is dark golden brown. It is important not to overexpose the cake in the oven and get it out on time. While one cake is being baked, we are rolling out the next workpiece.We put the finished cake on a flat surface, pierce it with a fork in several places and cut the circle again with a plate. We collect the cuttings in a separate dish. Allow all baked cakes to cool completely before forming the cake.

To prepare the cream, put the chilled sour cream in a volumetric container, add sugar and beat with a mixer at high speed. The sugar should completely dissolve and the cream should thicken a little.

Sandwich the finished cakes with cooked cream. For convenience, you can form a cake inside a culinary ring of a suitable diameter, but you can do without it. To prevent the cake from slipping, it is worth putting a little cream on the plate before laying out the first cake.

We also grease the surface and edges of the cake with cream. Grind the collected scraps with a blender until fine crumbs are obtained. Sprinkle the cake on all sides with the resulting crumb.

Put the finished cake sprinkled with crumbs in the refrigerator overnight so that it is completely cooled and soaked properly.

Cut the fruit for the cake before serving. Cut the peaches into thin slices. Cut the peeled kiwi into thin circles. We clean each strawberry of sepals and cut it lengthwise into two parts. Put the fruits on the surface of the cake in random order. Now you can serve it to the table.