with caramel flavor
Description
I'd like to pay special attention in this recipe to the caramel, as otherwise this is a traditional honey cake. For the frosting, in this case, a mixture of cream, sour cream, and powdered sugar is used. The latter can be replaced with condensed milk, for example, if desired. You can also add lemon zest to the frosting to give the sweet flavor a slightly tangy note. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Pour the sugar into a high saucepan or pot. Add water. The sugar should be wet, but not swimming in water! Place on heat and bring to a boil.
- 2
Step 2
2. As soon as a nice caramel color appears, remove from heat. Do not stir!
- 3
Step 3
3. In a hot sauté pan, the caramel continues to change color and will become even richer in a couple of minutes. At this point, you can add the honey.
- 4
Step 4
4. And hot melted butter. Gently mix everything.
- 5
Step 5
5. Now the caramel base needs to be cooled slightly (before adding the eggs).
- 6
Step 6
6. When the mixture has cooled slightly, add the eggs, baking soda, and citric acid. Mix well and add a little flour.
- 7
Step 7
7. Next, add the remaining flour and knead until you get a smooth, uniform dough. After the dough has completely cooled, divide it into 9 equal parts.
- 8
Step 8
8. And then everything is quite simple. Roll out each piece of dough, cut out a perfect circle, and bake the cake layer at 170 degrees for 3-4 minutes until golden brown. Bake the scraps together with the layers, then crush them into crumbs for coating.
- 9
Step 9
9. To make the cream, beat sour cream with powdered sugar, add separately whipped cream, and mix. Spread the cream between the cake layers, then use the remaining cream to cover the top and sides of the cake. Sprinkle with crumbs and leave overnight so the "Honey Cake" can soak thoroughly.