classic with sour cream

Description

The recipe won't take much time. The cake is very simple to make: cake layers are baked separately, then spread with cream (sour cream-based) and stacked. Before serving, the cake should be left to set for several hours, or preferably overnight. You can decorate the top with chocolate glaze or spread with leftover cream and sprinkle with crumbs. Serve with tea or coffee.

Instructions

1. 1

   Step 1

   Place sugar, honey, and soft butter into a saucepan. Put it over heat and cook for 4-5 minutes. Add baking soda and whisk with a whisk.

2. 2

   Step 2

   Remove the pot from the heat and let the contents cool for several minutes. In a separate bowl, beat the chicken eggs and immediately add them to the cooled mixture, constantly whisking with a whisk.

3. 3

   Step 3

   Add salt and vanilla to taste, gradually add the sifted flour (390 grams) in portions, and mix the dough until a smooth, uniform consistency is achieved.

4. 4

   Step 4

   Add the remaining flour in 4 portions, mixing each time. Knead the dough and immediately divide it into 8 parts.

5. 5

   Step 5

   Roll out each piece into a thin layer and cut into shapes (I used a round one). Bake each cake separately in a preheated oven at 175 degrees Celsius for 6-7 minutes. Put the remaining dough scraps into the oven as well.

6. 6

   Step 6

   Mix the sour cream with condensed milk and evenly spread over all the layers.

7. 7

   Step 7

   Crush the remaining cake pieces into crumbs, spread the top layer with cream, place a shaped mold (I used a flower shape) on top, sprinkle with the crushed crumbs, and let the cake chill in the refrigerator for several hours, or preferably overnight.

8. 8

   Step 8

   The finished cake should be well soaked. Before serving, cut it into pieces.