Baked honey cake
Description
Delicious baked treat for the whole family. You can prepare the cake layers in advance and let them cool, then whip the cream and assemble the cake 2 hours before serving. Keep in mind that the dessert needs at least 2 hours to soak through, or you can brush the layers with syrup before adding the cream to prevent the cake from being too dry. The best option is to assemble it the night before and leave it in the refrigerator overnight. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients. Butter can be substituted with high-quality margarine, but not with spread! Choose floral honey, without bitterness, not buckwheat honey.
- 2
Step 2
Cut the butter into cubes and place it in a cauldron or a non-stick pot. Add the floral honey and put the container on the stove.
- 3
Step 3
Melt the butter and honey, mix and add granulated sugar, salt. Cook for another 2-3 minutes over medium heat.
- 4
Step 4
Add the baking soda and mix. Heat, stirring, for about 3-4 minutes, until a foamy mass rises to the top.
- 5
Step 5
Turn off the heat, but leave the container on the stove. Continue stirring the foam for another 2-3 minutes, allowing the container's residual heat to warm the mixture.
- 6
Step 6
Beat the chicken eggs and pour them into the foam in a thin stream, immediately mixing everything with a whisk to prevent the egg mixture from curdling.
- 7
Step 7
You will get a caramel honey mixture; pour in the lemon juice and mix once again. The lemon juice will enhance the honey flavor and balance the sweetness.
- 8
Step 8
Add the sifted premium wheat flour in parts. If the whisk can't handle the dough's thickness, switch to a fork or transfer the dough to a work mat and knead by hand. Don't overload it with flour; the dough should be thick yet soft. Keep in mind that it's warm and slightly elastic due to the butter in the mixture. As soon as you feel the urge to add more flour—stop right there!
- 9
Step 9
Place the dough in a bowl or deep container, cover with plastic wrap, and refrigerate for at least half an hour. Once chilled, the butter will solidify and the dough will become firmer.
- 10
Step 10
Remove the dough from the refrigerator and divide into equal parts. Roll out each part on parchment paper, moistening the rolling pin with water. Preheat the oven to 200 degrees.
- 11
Step 11
Bake the layers in a preheated oven for about 6-8 minutes. Then remove and let cool, and place the next layers on the baking sheet. From the prepared dough, you should get 5-6 fluffy layers. The exact number depends on the diameter of the layers. Place a plate upside down on a layer and trim around its edge with a sharp knife. Do not discard the crumbs and trimmed pieces.
- 12
Step 12
Trim the remaining cooled cakes in the same way. Remember, they must be cooled completely, as the cream will melt and run off warm cakes!
- 13
Step 13
Beat the chilled 33% cream in the bowl of a food processor or mixer for 3-4 minutes, add powdered sugar, and beat again for 1 minute.
- 14
Step 14
Assemble the cake in a springform pan, spreading the layers with cream. Do not spread the top layer. Place the pan with the cake in the refrigerator for at least 2 hours. Do not discard the remaining cream — you'll need it to cover the sides of the dessert.
- 15
Step 15
Crush the cake trimmings into crumbs using a rolling pin and a bag or a food processor.
- 16
Step 16
Remove the cake from the pan, frost the sides, and coat with crumb topping. Decorate the dessert to your liking.
- 17
Step 17
The honey baked cake is ready, slice it into portions and serve at the table, gathering everyone for tea. Enjoy your meal!