Honey Shortbread Cake
Description
The baking is prepared simply and quickly. The cake turns out very tender and not cloying thanks to the cream. It must definitely be allowed to set, and the longer it sits, the more tender it will become. Of course, within reasonable limits. You can decorate the cake to your taste or simply sprinkle it all with crumbs. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making a honey shortbread cake.
- 2
Step 2
Place the honey, sugar, and butter in a heavy-bottomed pot.
- 3
Step 3
Place the pot over low heat and bring it to a boil. Stirring. Remove from heat, add baking soda and stir. The mixture will start to foam and rise; this is a normal reaction of soda to high temperature. Let it cool a bit, about 5 minutes.
- 4
Step 4
Break the egg into a bowl and whisk it with a fork.
- 5
Step 5
Continuously stirring, add the egg and bring to a homogeneous consistency.
- 6
Step 6
Sift the flour through a fine sieve into the pot with the honey mixture.
- 7
Step 7
Knead a soft dough. Be careful, the mixture will be hot. Let the dough cool completely.
- 8
Step 8
Divide the dough into five equal parts, and roll them into balls.
- 9
Step 9
Roll each piece of dough thinly on parchment paper and mark the circle for the future layers.
- 10
Step 10
Bake in a hot oven at 180 °C for 5–7 minutes, until golden brown.
- 11
Step 11
Remove and immediately trim along the outline. Bake the entire dough this way and let it cool completely.
- 12
Step 12
For the cream, mix sour cream and powdered sugar. Let it sit for 10 minutes, placing it in the refrigerator.
- 13
Step 13
Whisk the sour cream for 3 minutes until it becomes a fluffy mass.
- 14
Step 14
Peel the bananas and cut one and a half of them (reserve half for garnish). Blend the bananas in a blender until smooth and transfer the puree into whipped sour cream.
- 15
Step 15
Whisk everything again until it becomes a fluffy mass.
- 16
Step 16
Take one layer and spread it with the prepared cream. Place another layer on top, and spread the top with cream again.
- 17
Step 17
Spread the cream over all the layers, the top and the sides. Smooth it using a long knife or a pastry spatula.
- 18
Step 18
Grind the cake trimmings and nuts into crumbs. Coat the sides of the cake with the crumbs using a spatula or simply your hand.
- 19
Step 19
Decorate the top of the cake as you wish. I decorated the cake using chocolate and the remaining banana. Place the cake in the refrigerator for 6 hours so that it soaks.
- 20
Step 20
Slice and serve at the table.