Cake
Description
Perfectly pairs with tea and coffee. The cake turns out delicious, tender, and very beautiful. The dough is prepared using a double boiler, which makes the cake layers light and airy. You can use any cream of your choice, but it's important that it doesn't make the dessert heavy. The cake can be decorated with fondant or piped cream using a pastry bag. Alternatively, simply melt some chocolate or prepare icing. 1. Place eggs into a bowl, add softened butter, honey, baking soda, and sugar. Set the bowl over a double boiler and continuously whisk for about 10 minutes. Then remove from the heat and gradually incorporate all the flour. 2. Knead the dough, divide it into 12 portions, and place them in the refrigerator for 60 minutes. 3. After the allotted time, take the dough out and roll each piece into a circle. Cut using a round mold to achieve smooth, even edges. Bake each cake layer in the oven at 180°C (356°F) until fully cooked (about 20 minutes each). Also bake the leftover trimmings, as they will be used for crumbs. 4. For the cream: mix sour cream with sugar and thoroughly beat using a mixer. Use this mixture to spread between all the cake layers. 5. Mix yogurt with gelatin and let it sit to bloom. Use this mixture to cover the top and sides of the cake. Grind the baked trimmings into fine crumbs and press them onto the sides of the cake. 6. For the fondant: melt marshmallows in the microwave, then mix with 100 grams of powdered sugar and a few drops of lemon juice. Knead the mixture, gradually adding the remaining powdered sugar until smooth. Shape decorations from the fondant and use them to decorate the finished cake. Then refrigerate the cake for several hours. Serve cooled or slightly warm.