Bakery products

Honey cake with sour cream


Ingredients for making Honey cake with sour cream

For the test:

  1. Sifted wheat flour 350 grams per dough and 2-3 tablespoons to form cakes
  2. Sugar 200 grams
  3. Butter 100 grams
  4. Honey 2 tablespoons
  5. Chicken egg 2 pieces
  6. Baking soda 1 teaspoon

For cream:

  1. Sour cream (the fattest) 500 grams
  2. Sugar 150 grams
  • Main Ingredients: Eggs, Sour Cream, Flour, Sugar, Honey
  • Serving 8 servings
  • World Cuisine

Inventory:

Kitchen scale, Tablespoon, Teaspoon, Deep pan (capacity 3 liters), Deep bowl - 2 pieces, Stove, Kitchen towel, Whisk, Plastic wrap, Refrigerator, Oven, Baking paper, Metal kitchen spatula, Rolling pin, Lid, Knife - 2 pieces, Non-stick baking tray, Kitchen spatula, Deep plate, Kitchen gloves, Metal grill (from the oven), Cutting board - 2 pieces, Mixer, Large flat dish, Dessert plate

Cooking Honey cake with sour cream:

Step 1: mix sugar, butter and honey.


To begin with, put on a medium fire a deep pan filled half with ordinary running water. Bring the liquid to a boil - it will be a water bath.
Then put in the deep bowl the right amount of butter, sugar and honey. After some time, install it in a pot of boiling water.
Stirring the products with a tablespoon, melt them until sugar is completely dissolved.
When they have a uniform liquid consistency, add baking soda to the bowl. Cook the mixture in a water bath for another minute.

Step 2: prepare the dough.


Then, using a kitchen towel, remove the bowl from the water bath, put it on the kitchen table and add chicken eggs to it.
Mix very fast them with a "honey" mixture with a whisk until a homogeneous consistency. After that we add sifted wheat flour to these products.

Knead a thick, slightly sticky dough. Tighten the bowl with plastic wrap and refrigerate 30 minutes.

Step 3: form cake cakes.


In 30 minutes turn on and preheat the oven up to 200 degrees Celsius.
Then we cover the half of the kitchen table with a sheet of baking paper and sprinkle it with a thin layer of wheat flour, also sprinkle with flour the second half of the countertop.
We take out the dough from the refrigerator, put it on flour and divide it into 8 to 9 equal parts using a metal kitchen spatula.

We take a portion of the dough, put it in the middle of the baking sheet and roll it out using a rolling pin into a thick round layer up to 2 - 3 millimeters.
Then we put on the rolled dough the usual lid from a large pan and with a knife we ​​cut off the excess pieces of the semi-finished flour product, thus forming an even circle.
Put the dough off to the side, they will be needed later.

Step 4: bake cakes for the cake.


We drag the baking paper with the flour layer onto the non-stick baking sheet and send it to the preheated oven for 4 - 5 minutes.
Cakes are cooked very quickly, so the baking time may vary depending on the temperature and type of plate. While the first base for the cake is baked, in the same way we form the second base.
After 4 - 5 minutes we put on kitchen gloves, take out a baking sheet from the oven and put it on a cutting board, previously laid on the countertop.
Gently pry the finished cake with a kitchen spatula and transfer it to the metal grill.

We remove a sheet of baking paper from the baking sheet, drag the second sheet with raw flour layer onto it and send it back to the oven. If the oven is large, you can bake at the same time 2 - 3 layers.
By the end of the preparation of the cakes, a small piece of dough will remain - trimmings. Roll them into a ball, also roll them out and bake 5 - 6 minutes to dark beige color.
We shift the foundations for the cake to a cutting board and cover with a kitchen towel, leaving a small gap of 10 - 12 centimeters. This must be done so that they do not dry out.
We put the last layer of baked "scraps" of dough on the kitchen table, grind it with a rolling pin into crumbs and transfer it to a deep plate.

Step 5: prepare the cream.


Cakes are ready, it's time to start cooking cream. Put fat sour cream in a deep bowl, add granulated sugar and place it under the mixer blades.
We turn on the kitchen appliance at a low speed and start mixing products. Gradually increase the mixer speed to the highest level and beat the sour cream until the sugar grains are completely dissolved.
About a cream will take about 15 - 20 minutes, given that the kitchen appliance will “rest” during this time 2 - 3 times in 2 minutes.

Step 6: form a cake.


Now we put one base for the cake on a large flat dish and grease it with a generous portion of the cream around the perimeter, two or three tablespoons will be enough.

Then put the second honey cake on the cream layer, gently press it with the palms of the hands and apply the cream on it again.

We form a cake until all the cakes are over.

After lubricating the cream with the sides of the dessert.

And sprinkle the “sweet miracle” on all sides with crumbs from the baked scraps of dough. We put dessert in the refrigerator for a couple of hours for impregnation.

Step 7: serve the Honey cake with sour cream.


Honey cake with sour cream is served chilled. Before serving, it is cut into 8 - 12 portioned pieces and laid out on dessert plates.

This yummy is pleasant to relish with hot tea, coffee, warm milk or cocoa. Tasty, fast and inexpensive!
Enjoy your meal!

Recipe Tips:

- If desired, each oiled layer of the cake can be sprinkled with chopped nuts or steamed dried fruits: dried apricots, prunes, raisins, dried strawberries and many others.

- Sometimes vanilla sugar is added to the dough or cream, this spice gives the finished product a more refined, rich aroma.

- Instead of sprinkling with “scraps” of dough, you can use crushed cookies, nuts, chocolate, chopped dried fruits or oatmeal.

- Instead of soda, you can use 2 bags of food baking powder.