Cream for honey cake with condensed milk
Description
To make condensed milk cream for honey cake, I use boiled condensed milk, one (or two) bars of dark chocolate, and a small amount of peanuts (nuts are optional). I always make the cake itself using a honey cake recipe from a website—the layers turn out soft, not too sweet, and they absorb the cream perfectly.
Instructions
- 1
Step 1
Prepare the ingredients for the cream. I recommend roasting the nuts (by the way, this makes the shells easier to remove) and chopping them (I do this in a blender, but don't overdo it: the nuts shouldn't be too finely ground).
- 2
Step 2
Melt the chocolate and then add boiled water to it. If you have a 100-gram chocolate bar, add 5 teaspoons of water.
- 3
Step 3
Whip the sour cream with the condensed milk.
- 4
Step 4
The finished cream turns out not too rich and less sweet than condensed milk itself, somewhat resembling melted ice cream. I reserve a little condensed milk to decorate the top layer. So, spread the cream made of sour cream and condensed milk over the first layer.
- 5
Step 5
Spread the second and third layers (you can also use the fourth layer, it's up to your preference) with cream and melted chocolate, then sprinkle with nuts. Decorate the cake with the remaining condensed milk and draw a pattern with chocolate. I also had some leftover nuts, so I sprinkled them on top nicely.
- 6
Step 6
Let the honey cake with condensed milk cream soak in the refrigerator for a few hours, then you can serve it—it will become even more delicious!