The honey cake made at home is in no way inferior to the cakes that are prepared by professional confectioners.
Pick your recipe
You will need
Honey - 3 tablespoons, baking soda - 1.5 teaspoons, butter - 100 grams, powdered sugar - 1 cup, sugar - 1 cup, chicken egg - 3 pieces, flour - 4.5 cups, sour cream - 750 grams, 3 liter bowl - 1 piece, 1 liter bowl - 1 piece, colander, gauze, 3 liter saucepan - 1 piece, salt - 100 grams, parchment paper for baking - 1 roll
Instruction manual
1
Put honey in a 3-liter bowl and soften in a water bath. Add soda to honey and mix thoroughly. Add softened butter to the resulting mass and mix again. Beat eggs with powdered sugar in a 1 liter bowl. Pour the beaten eggs into the honey mass and stir, adding flour. Get a thick dough. Put the dough in the refrigerator for 3 hours.
2
Pour salt into a three-liter saucepan, put a colander on it, put gauze in a colander and put sour cream on it. For 3 hours, excess moisture will leave the sour cream. After that add sugar to sour cream and mix thoroughly.
3
Remove the dough from the refrigerator and divide into eight equal parts. Cut sheets of about 40 centimeters long from a common roll of parchment paper. Put a sheet of parchment paper on the table, lightly sprinkle with flour, put the prepared piece of dough on it and roll it out. The thickness of the reservoir should be no more than three millimeters. Lay a sheet of parchment paper with a dough on a baking sheet and place in the oven. The oven must be preheated to 180 degrees. Bake the cake until light brown. This is about five minutes. Also bake the remaining seven cakes.
4
Separate parchment paper from finished cakes. Depending on what type of cake you want to make, cut out the correct circle, rectangle or square from each cake. All eight cakes should be of the same shape. Do not dispose of scraps of cake.
5
Put the first cake on a dish and grease it with prepared sour cream. Lay all the cakes on top of each other, greasing each cake with sour cream. The stacked stack of cake layers on top and from the edges should be smeared with sour cream. Knead the cuttings from the cakes in your hands until fine crumbs are obtained. Sprinkle the cake with the resulting crumbs and refrigerate for five hours.
note
Separate the parchment from the cake when the cake has cooled completely. Three tablespoons of sour cream are used to lubricate one cake.
Useful advice
It is better to start cooking the cake after dinner, so that overnight the cake is infused and saturated with cream. In addition to sugar, you can add a little butter and a spoonful of honey to sour cream. Beat sour cream with sugar in a mixer.