Honey cake in 15 minutes
0
2450
Kitchen
Russian
Calorie content
179.5 kcal
Portions
6 port.
Cooking time
25 minutes
Proteins *
6.6 gr.
Fats *
9.7 g
Carbohydrates*
32.7 g
The classic honey cake recipe involves rolling out individual cakes, which requires a certain amount of time. And there is a simplified version, where the dough is baked in a single piece, which then needs to be cut into several layers and then soaked with cream as usual. This honey cake is in no way inferior to the traditional one in taste - all the same soft, delicate, soaked, with a bright honey note. And the savings in time and effort are significant.
Ingredients
Cooking process
In a large bowl, mix eggs, granulated sugar and liquid honey until smooth. You can do this with a mixer at medium speed or by hand with a whisk. Sift the flour together with soda into a separate container. Pour the dry mixture into the egg-honey mass in portions, gradually knead the dough. The finished dough should be of medium thickness, pouring from a spoon. Depending on the characteristics of flour, you may need more or less of it: as soon as the required consistency is reached, we stop adding flour.
Preheat the oven to 180 degrees. Grease the baking dish with vegetable oil. Alternatively, the mold can also be covered with oiled parchment. If the mold is silicone, then you do not need to lubricate with anything. Pour the prepared dough into a mold and place in a hot oven on a medium level. We bake for fifteen minutes. The dough should noticeably increase in volume and brown well.
We take the form with the baked piece out of the oven, let it cool slightly so as not to burn yourself. Then we remove it from the mold and let it cool completely. We cut the cooled workpiece into three even longitudinal cakes using a sharp long knife. Cut off the top from the top cake, which usually rises in the form of a slide when baking. Grind it in a blender until fine crumbs are obtained - this will be a sprinkling of the finished cake.
To prepare the cream, mix the cooled sour cream with sugar and beat with a mixer at high speed until the sugar is completely dissolved. We sandwich the cakes with the prepared cream, trying to evenly distribute its amount over all layers. We also grease the top crust and sides of the cake with cream.
The finished cake must be given time for it to soak and acquire the softness and tenderness characteristic of a honey cake. for this we put it in the refrigerator for two to three hours. Before serving, we take the cake out of the refrigerator so that it reaches room temperature, cut into portions and serve.
Bon Appetit!