Who does not like Honey? Delicate cakes with a delicate aroma of honey and air cream. Few people will be indifferent to this duet! I bring to court sweet tooth caramel recipe for the famous cake.
Pick your recipe
You will need
- On seven round cakes, on the shape of 24 cm:
- Flour - 390 g;
- Sugar - 150g;
- Butter - 110g;
- Egg - 2 pcs.;
- Dark honey - 3 tbsp.;
- Soda - 1 tsp, redeem.
- For cream:
- 500 ml of fat sour cream;
- Sugar.
Instruction manual
1
Let's start with caramel. Pour sugar evenly into a cold saucepan (preferably steel, to see the color of caramel) and put on high heat. As soon as the sugar begins to melt and a colorless syrup appears from the edges, we reduce the heat. With the first signs of goldenness, remove it from the fire and begin to slowly tilt the stewpan one way, then the other. Once the sugar has completely dissolved, remove from heat, let cool for a couple of minutes. Meanwhile, melt the oil in the microwave.
2
We mix hot caramel (it is important that the caramel does not freeze from contact with cold ingredients) oil and honey. Pour caramel into cold dishes and, stirring until smooth, let cool for 6 minutes. Add eggs and a third of flour and turn it into a homogeneous mass again. We mix in soda, briefly mix until light, for about a minute. Add the rest of the flour, form a homogeneous mass, put it on the table to cool.
3
The dough has cooled, it does not stick to your hands and behaves perfectly when rolling. Divide into equal parts and roll. Bake each cake, chopped with a fork, for 5 minutes at a temperature of 160 degrees. While they are hot, they are quite plastic and very easy to cut into shape. We will chop the cuttings and later we will use them for decoration.
4
For cream, beat sour cream with sugar to taste. We coat the shortbread and let it soak first for 3-6 hours at room temperature, and then put it in the refrigerator overnight (at least 8 hours).
Bon Appetit!