Honey cake recipe

Delicious honey pastry cake with sour cream.

Ingredients:

Dough:

• 3 eggs
• 150 g of honey
• 100 g butter
• 100 g sugar
• 1.5 tsp slaked soda
• 350 g flour
• Cream:
• 500 g sour cream 20%
• 200 g cream 33% -38%
• 180 g sugar
• 1 sachet of vanilla sugar (10 g)
• Cooking:
• Cooking the dough:
• Beat eggs lightly until smooth.
•  Add honey, butter, sugar. 
• Make a water bath – put the container in a pot of boiling water. 
• Heat until eggs, butter and honey turn into a homogeneous mixture. 
• Stir occasionally to speed up the process. 
• Remove from heat, add slaked soda. 
• Mix well, the mass should significantly whiten. 
• Add flour in parts, each time mixing well with a spoon. 
• The dough is warm, sticky, sticky – it should be so.
•  Do not add more flour.
• Grease a baking sheet with oil.
• 1/5 of the dough (170 g) put on the center of the pan.
• Prepare a pan cover or a large plate with a diameter of about 25 cm. Stretch the dough into a circle with light hand movements. 
• The dough will stick to your hand – this is normal. 
• Stretch in a circle a little more than the cover (try on the reference cover). 
• The more evenly level the circle, the smoother the cake will be.
• Put in an oven preheated to 200 degrees. 
• Bake for 5-8 minutes (I baked exactly 8 minutes). 
• The cake should become dark with a reddish tint, but the edges should not darken and dry out.
• Ready cake, while it is still warm, cut the lid.
•  I have a lid with a sharp edge and I did not use a knife, the edges easily detached from the cake. 
• If the edge is not sharp or use a plate, circle with a knife. 
• In the same way, bake the remaining cakes (it turns out only 5 pieces).
•  Remember to grease the pan with oil every time.
•  It is convenient to bake on two baking sheets – while one cake is baking, you stretch the second. 
• Grind the baked scraps in a blender, or in any other way.
• Cooking cream:
• Beat cream until density. 
• Add sugar, vanilla sugar, sour cream, beat until sugar dissolves.
•  Put the first cake on a large plate or on a board. 
• Lubricate about 1/5 of the cream. 
• The cream is a very thick layer, it is later absorbed into the cake. 
• Also lay out all the cakes, each time lubricating with cream. 
• Grease the top cake too. 
• Also coat with cream on the sides of the cake.
• Sprinkle crumbs on top, and on the sides too. 
• Put the cake in the refrigerator for 3-4 hours. 
• The honey cake turns out to be very soft, it literally melts in the mouth, even tea is not needed for it.