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Honey cake in the oven

0
1488
Kitchen European
Calorie content 212.8 kcal
Portions 8 port.
Cooking time 7 h.
Proteins * 7.6 gr.
Fats * 10.3 g
Carbohydrates* 36.3 g
* per 100 gr. product
Honey cake in the oven
Content

Honey cake is a delicious cake that can be prepared in several ways. Honey dough can be thick, which needs to be rolled out onto cakes and baked in turn, or it can be liquid, which is baked immediately, and then divided by the required number of cakes. The cream can be sour cream or custard.

Ingredients

Cooking process

step 1 out of 11
Take a deep bowl, break the chilled chicken eggs and add granulated sugar. Beat well with a mixer at medium speed until the granulated sugar crystals are completely dissolved.
step 2 out of 11
Place honey and baking soda in another container. Put in a water bath, stir constantly until a fluffy mass is formed.
step 3 out of 11
Add 100 grams of butter to the resulting mass, stirring constantly, bring until completely dissolved.
step 4 out of 11
Remove from heat and let cool slightly. Gently pour chicken eggs, beaten with granulated sugar, into the resulting mass and mix well.
step 5 out of 11
Sift premium wheat flour and a pinch of salt into a separate container using a sieve. Gradually add to the honey-egg mass and mix well with a whisk. Knead the dough well and divide it into 8 parts, cover with cling film and refrigerate for 30 minutes.
step 6 out of 11
Roll the cooled dough into a circle on baking paper with a rolling pin. Attach plate or lid, circle and cut.
step 7 out of 11
Prick the rolled cakes with a fork, place in a well-heated oven for 5-7 minutes and bake at 180 degrees. I bake two at a time, this will save a lot of time. And at the very end, lay out the scraps and bake at the same temperature for about 5 minutes.
step 8 out of 11
Cool the finished cakes a little.
step 9 out of 11
Prepare the cream. Remove the butter from the refrigerator in advance to bring it to room temperature. Transfer the softened butter to a deep container, and beat thoroughly with a mixer, gradually adding the powdered sugar. When the mass becomes fluffy, add a little fat sour cream. And mix thoroughly again.
step 10 out of 11
Grease the dish on which you will collect the cake with a little cream. Place the honey cake on top. Lubricate the cake well with cream, then lay out the next cake and also brush with cream, so collect the whole cake.
step 11 out of 11
Thickly coat the top of the cake and sides with cream. Grind the cuts from the honey cakes with a blender and sprinkle the top and sides of the cake with the resulting crumbs. Leave the finished cake in the refrigerator to soak for at least 5 hours. Then divide into portions.

Enjoy your tea!

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