Honey cake with sour cream frosting
Description
The recipe won't take much time. If you have a tall removable cake pan, you can cut the cake layers to fit its diameter and layer them with cream directly inside, so the cream doesn't spread out. If not, simply do it on a flat plate. Once everything has set, carefully trim off any excess.
Instructions
- 1
Step 1
To prepare the dough, beat the eggs with a whisk. Add honey, sugar, and butter to the eggs. Place the mixture over a water bath and, stirring constantly, allow the butter to melt.
- 2
Step 2
Now you can gradually add flour to the dough. The flour should be mixed with baking soda that has been neutralized with vinegar. Then the dough needs to be thoroughly kneaded. It should have a consistency similar to sour cream.
- 3
Step 3
If you don't have a pan from which the cake layers can be easily removed without breaking, it's better to bake them directly on parchment paper. Spread the batter onto the paper to form a circle. There's no need to achieve a perfect shape, as excess edges can be trimmed later. Bake the layers for about 7 minutes. Then, using a round lid or bowl, trim the edges of the layers to create uniform circles.
- 4
Step 4
It's time to prepare the cream. To make it, mix condensed milk and sour cream. Blend the cream with a blender until smooth. Then, place the cream in the refrigerator for 20 minutes to thicken.
- 5
Step 5
The finished cream should be spread over the baked cake layers, stacking them on top of each other. Gently press the layers together so the cake doesn't fall apart when sliced. Decorate the top with crumbs from the trimmed cake edges, chocolate, or any icing you like. To allow the layers to fully absorb the cream, it's best to let the cake sit in the refrigerator for several hours or even overnight.