Honey cake with cream
Description
Baking is simple and quick. The cake made according to this recipe always turns out well; if you bake the standard size in a 24 cm pan, you’ll get at least 12 layers. If the cake is larger, you can make 8–10 layers. Adjust the amount of sugar and powdered sugar for the cream to your taste. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients for the cake.
- 2
Step 2
Whisk the eggs with sugar until a foam forms.
- 3
Step 3
Add softened butter and liqueur. You can use any strong and aromatic alcohol.
- 4
Step 4
Add 4 tablespoons of honey.
- 5
Step 5
Place the bowl on a water bath, add the baking soda and stir. The mixture will become homogeneous, darken slightly, and foam.
- 6
Step 6
Add the flour in batches and knead the dough.
- 7
Step 7
Divide the ready dough into 8–10 pieces. Roll each piece of dough thinly on parchment and cut out using a shape.
- 8
Step 8
Bake the layers at 180‑190 °C for about 4 minutes.
- 9
Step 9
We chill the cream and whip it, gradually adding powdered sugar. When the cream is whipped, you can add a spoonful of honey and stir the cream by hand, without using a mixer.
- 10
Step 10
Assemble the cake, thoroughly coating all layers with cream. Coat the cake around the perimeter.
- 11
Step 11
Grind the pieces of dough left from the layers. Sprinkle the cake with the crumbs. The honey cake will soak through in 5–6 hours.
- 12
Step 12
Honey cake with cream is ready.