Honey Cake”

Everyone knows the well-known Honey cake is a pleasure that even people indifferent to sweets cannot refuse. I am telling you how to make a honey cake at home.

Cook: 6 hour

Servings: 12

Ingredients

• Honey – 4 Art. spoons
• Eggs – 3 Pieces
• Flour – 4 Cups (520 g)
• Sugar – 2 Cups (360 g)
• Soda – 1 Teaspoon
• Sour cream – 800 Grams

Directions

1. Let’s prepare the ingredients.

   

2. Take a small bowl, beat eggs and soda in it.
3. Take a deep saucepan, put honey and 1 glass of sugar in it. We put on a slow fire.
4. Bring the mixture to a boil over low heat, stirring occasionally. Sugar by that time is completely dissolved in honey.
5. When the mixture begins to boil slowly, add the mixture of eggs and baking soda, prepared at the very beginning, into the pan. Stir quickly with a spoon and continue heating the mixture.
6. When the mixture increases in volume and looks like foam, remove the mixture from heat.
7. Introduce flour in small portions into the resulting mass. Knead the dough with a spoon (it is inconvenient to knead the dough for this cake with your hands).
8. You should have a thick, sticky dough.

   

9. Divide the resulting dough into 10 equal parts, each of which is thinly rolled out. This should be done on a floured work surface.
10. Round cakes need to be cut out of the rolled dough layers. As a contour, you can use a plate of a suitable dia. We don’t throw away the dough scraps – we will still need them. In general, you need to roll this dough quickly – it hardens very quickly and loses its elasticity.
11. Put the round cakes together with the scraps in the oven, preheated to 200 degrees.
12. Bake for exactly 5 minutes, then remove from the oven.
13. We set aside the cakes for now, and grind the cuttings with our hands into large crumbs.
14. Now you need to prepare the cream. Mix sour cream with a glass of sugar.
15. Beat slightly with a mixer until fluffy.
16. We shape the cake. Put the first cake on a large flat plate (preferably the smoothest, because it serves as the basis for the entire structure) and generously grease it with cream.
17. In an uncomplicated way, we form a cake, laying out the cakes on top of each other and smearing them with cream.
18. We take half the crumbs that we got from the scraps of the cakes, add a tablespoon of cream to them. We mix.
19. The resulting wet crumb must be well glued to the cake from all sides, giving it a neat shape, smoothing out irregularities, etc.

    

20. The rest of the crumbs need to be chopped even less. Sprinkle the resulting small crumbs over the entire surface of the cake.
21. We send the cake to the refrigerator for at least 5-6 hours, after which the “Medovik” will be ready to eat.

Bon Appetit!