Honey cake without honey
Description
Baking comes together easily and quickly. A colorful cake will never sit unnoticed on the table among your loved ones and friends. The dessert is 20 cm in diameter, which makes it turn out tall. If you prefer wide, low cakes, cut the circles with a plate 24–26 cm in diameter. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the specified ingredients. Make the caramel ahead of time or use molasses.
- 2
Step 2
Melt the butter for the dough in a saucepan and add the granulated sugar.
- 3
Step 3
Place the caramel or molasses (treacle) in the pan and melt over medium heat for about 3–5 minutes.
- 4
Step 4
Turn off the heat and add baking soda. The mixture will foam up immediately, so stir it so it doesn’t spill over the rim of the container, then sprinkle in the salt.
- 5
Step 5
Add half of the wheat flour, folding it gently into the sweet mixture.
- 6
Step 6
Beat in the chicken eggs one at a time, folding them into the mixture, then add the remaining flour and knead the dough. Add the eggs only after the flour; otherwise they will curdle in the hot mixture.
- 7
Step 7
Cover the dough with plastic wrap and leave it at room temperature to “rest” for 15–20 minutes so the gluten can activate.
- 8
Step 8
Then roll it carefully into an even sheet, place the plate on top, and cut a circle following the rim of the plate. I bake small but tall cakes, so I use a plate 20 cm in diameter.
- 9
Step 9
Preheat the oven to 200 degrees and bake the layers for 3–5 minutes until golden brown. Transfer them to a plate and let cool.
- 10
Step 10
Meanwhile, prepare the cream. Put sour cream of any fat content into the bowl of a food processor, add soft butter, then add sugar and sour cream stabilizer/thickener.
- 11
Step 11
Beat everything at medium mixer speed for about 4–5 minutes until smooth and homogeneous.
- 12
Step 12
Break two baked cake layers into pieces and crush them into crumbs using a food processor. If you don’t have one, crush the layers inside a bag, tapping the bag with a rolling pin.
- 13
Step 13
Spread cream on every layer as you stack them one on top of another. Cover the top and sides of the cake with cream.
- 14
Step 14
Sprinkle the cake and the edges with prepared crumbs and put the dessert in the refrigerator for at least 4–6 hours—or better overnight.
- 15
Step 15
Then decorate the cake to your liking.
- 16
Step 16
When serving, cut into individual portions.