Eggless Cake
Description
Perfectly pairs with tea and coffee. I should mention upfront that the cake isn't strictly fasting-friendly, as it contains sour cream. However, it contains no eggs. To make this eggless cake, you'll need medium-fat sour cream, liquid honey, and about 2.5 to 3.5 cups of flour. I also add apricots and prunes between the finished layers. Essentially, it turns into a honey cake without eggs. Check out the recipe. Can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Take a small pot, pour water into it, and place it over the heat. When the water boils, put a bowl on top. Now place the butter into the bowl and wait for it to melt. Add sugar and honey. Mix well.
- 3
Step 3
Pour the sour cream in as well and add 1 cup of flour. Mix thoroughly. Add the baking soda (previously quenched) and remove from the heat.
- 4
Step 4
Add flour gradually and knead the dough once it has cooled. Divide it into five parts (approximately equal).
- 5
Step 5
Wrap the dough in plastic wrap and refrigerate for 20 minutes. Then preheat the oven, roll out the dough on parchment paper, and prick it with a fork to prevent puffing.
- 6
Step 6
Bake each cake layer for about 3-6 minutes—adjust according to your oven. Eggless cake layers are very soft at first, so do not remove them from the parchment paper immediately. Trim the edges; save the trimmings for later use as topping.
- 7
Step 7
Soak the dried fruits beforehand, then prepare the cream (from sour cream, sugar, and vanilla sugar). Spread the cream on the layers and sprinkle with dried fruits.
- 8
Step 8
The same goes for dried apricots.
- 9
Step 9
Spread more cream on top.
- 10
Step 10
Chop the scraps and sprinkle them on top of the eggless cake. Then refrigerate for a couple of hours and it's ready!
- 11
Step 11
That's it.