Honey Cake”
by Editorial Staff
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
- Let’s prepare the ingredients.
- Take a small bowl, beat eggs and soda in it.
- Take a deep saucepan, put honey and 1 glass of sugar in it. We put on a slow fire.
- Bring the mixture to a boil over low heat, stirring occasionally. Sugar by that time is completely dissolved in honey.
- 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.
- When the mixture increases in volume and looks like foam, remove the mixture from heat.
- 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).
- You should have a thick, sticky dough.
- Divide the resulting dough into 10 equal parts, each of which is thinly rolled out. This should be done on a floured work surface.
- 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.
- Put the round cakes together with the scraps in the oven, preheated to 200 degrees.
- Bake for exactly 5 minutes, then remove from the oven.
- We set aside the cakes for now, and grind the cuttings with our hands into large crumbs.
- Now you need to prepare the cream. Mix sour cream with a glass of sugar.
- Beat slightly with a mixer until fluffy.
- 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.
- In an uncomplicated way, we form a cake, laying out the cakes on top of each other and smearing them with cream.
- We take half the crumbs that we got from the scraps of the cakes, add a tablespoon of cream to them. We mix.
- The resulting wet crumb must be well glued to the cake from all sides, giving it a neat shape, smoothing out irregularities, etc.
- The rest of the crumbs need to be chopped even less. Sprinkle the resulting small crumbs over the entire surface of the cake.
- We send the cake to the refrigerator for at least 5-6 hours, after which the “Medovik” will be ready to eat.
Bon Appetit!
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