Classic Honey Cake
Description
The baking is simple and quick. It's hard to find a better dessert to make at home. Your family will be delighted. Be sure to bake the honey cake using my recipe and treat your loved ones to this delicious pastry! My finished cake has a diameter of 16 cm and consists of ten layers. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Place all ingredients on the table right away. Sift all the flour in advance.
- 2
Step 2
Place honey and butter in a heavy-bottomed saucepan.
- 3
Step 3
Over low heat, melt these ingredients until a homogeneous mixture is obtained.
- 4
Step 4
In a separate bowl, crack the eggs and add all the sugar.
- 5
Step 5
Beat these ingredients with a mixer for about 30 seconds. Pour the honey mixture into the beaten eggs. Mix well.
- 6
Step 6
Then return the entire mixture to a heavy-bottomed saucepan, add the baking soda, and bring to a boil over low heat. It is important that your saucepan has a thick bottom and a high-quality non-stick coating, otherwise the mixture will burn. When heated, the honey will react with the baking soda, causing the mixture to bubble and rise, turning a caramel color.
- 7
Step 7
Add 200 grams of flour to the saucepan with the caramel mixture and mix it in with a spatula to allow the flour to cook. Then remove the saucepan from the heat.
- 8
Step 8
Transfer the cooked dough from the saucepan to a large bowl and add the remaining flour.
- 9
Step 9
Knead the dough until it is soft, elastic, and pleasant to work with; it should stick to your hands just slightly. Wrap the dough in plastic wrap and let it rest on the counter for 20 minutes.
- 10
Step 10
Now divide all the dough into several small portions. I got 10 pieces. Roll out each portion into a thin layer and prick it with a fork; I rolled mine out on parchment paper for baking. The oven should already be preheated to 180 degrees. Bake each rolled-out piece of dough for 5–7 minutes.
- 11
Step 11
Then, while the crust is still soft, immediately trim it with a knife into a circular shape—mine is 16 cm in diameter. Keep the crust scraps for sprinkling over the finished cake.
- 12
Step 12
I ended up with 10 round cakes, 16 cm in diameter. After cooling, they become hard and brittle.
- 13
Step 13
Prepare the cream: in a separate bowl, mix heavy sour cream and powdered sugar. To make the sour cream even thicker, I strained it through gauze for 4 hours.
- 14
Step 14
Using a mixer, beat the sour cream with powdered sugar until a smooth cream forms. The final cream will still be not very thick, but for a honey cake, this cream is simply perfect.
- 15
Step 15
Proceed to assemble the cake. It's very convenient to assemble this cake in a ring; I used a tall, detachable mold. First, place a cake layer, then spread 3 tablespoons of sour cream cream on top. Continue alternating layers—cake, cream, cake, cream. Once assembled, refrigerate the cake in the ring or mold overnight—this allows it to soak thoroughly.
- 16
Step 16
Place the remaining crust pieces into the blender container.
- 17
Step 17
Run the device for 30 seconds — resulting in fine sandy crumbs.
- 18
Step 18
Completely cover the finished cake with crushed crumbs—both the top and the sides. Decorate as desired and serve.
- 19
Step 19
Remove from the oven and serve warm or cooled.