Classic Cake

Description

Homemade baking for tea. The preparation process for this "Honey Cake" is quite lengthy, but not complicated. You can use just one type of cream if desired, but alternating the creams makes it much more delicious. And if you have leftover cream, don't worry. Take the remaining cream and cake trimmings, mix them together, and you'll get an excellent mini-dessert. Serve it with tea or coffee.

Instructions

1. 1

   Step 1

   You will need two pots because the dough must be prepared over a water bath.

2. 2

   Step 2

   In the container where the dough will be prepared, beat the eggs with sugar until foamy.

3. 3

   Step 3

   Add butter, honey, and baking soda.

4. 4

   Step 4

   Place over a water bath for 15 minutes.

5. 5

   Step 5

   Constantly stirring, watch the mixture change color. As soon as it darkens and develops a caramel aroma, add about one-third of the flour and mix with a spatula. Keep it over the water bath for about a minute to cook the flour.

6. 6

   Step 6

   Remove from heat and continue adding flour gradually. The dough should be smooth and free of lumps.

7. 7

   Step 7

   When the dough becomes thick enough, turn it out onto the table and continue kneading, gradually adding flour. Keep in mind that the dough may still be hot, so handle it carefully.

8. 8

   Step 8

   You should end up with a soft and pliable dough. Divide it into 8 portions and shape into small balls. Cover them with plastic wrap and refrigerate for 30 minutes.

9. 9

   Step 9

   Once the dough has cooled sufficiently, start rolling it out. Use a pot lid as a guide. Roll out the dough and use the lid to measure the diameter. Do not trim the excess.

10. 10

    Step 10

    Line the baking sheet with parchment paper and place the cake layer of dough on it.

11. 11

    Step 11

    Bake in an oven preheated to 180 degrees for 3-4 minutes.

12. 12

    Step 12

    Since the cake layer is an irregular shape, it needs to be trimmed to match the shape of the template lid. This should be done while the cake is still warm to prevent crumbling.

13. 13

    Step 13

    Roll the cake trimmings with a rolling pin to make fine crumbs.

14. 14

    Step 14

    To prepare the sour cream cream, beat the sour cream while gradually adding sugar for 10 minutes. The cream should increase in volume.

15. 15

    Step 15

    For the condensed milk cream, beat the condensed milk with butter using a mixer for several minutes, just until the butter dissolves.

16. 16

    Step 16

    First, pour a little sour cream cream onto the dish, then place the cake layers on top.

17. 17

    Step 17

    Spread all the cake layers, alternating between the two creams. The sides of the cake should also be coated with either cream.

18. 18

    Step 18

    Sprinkle the cake with crumbs on top and refrigerate for several hours to let it soak.

19. 19

    Step 19

    The pastry is ready. Serve with tea.