Honey man with boiled condensed milk and sour cream classic

16 servings
14 hours

How to bake a honey bowl with boiled condensed milk and sour cream classic? Measure the necessary ingredients for the dough. Honey can be used both liquid and thickened.

Sift the flour through a sieve to enrich it with oxygen. Thanks to this, the cakes will rise better during baking.

In a small saucepan or refractory container, whisk the egg with the sugar until smooth.

Add the honey and butter, stir lightly. Preferably, the butter is soft, then it will melt easier and faster.

Place the container in a water bath. To do this, pour water into a larger saucepan, place a container with the resulting mixture on it. The water in the bottom pan should boil moderately and not touch the bottom of the top container. With constant stirring, so that the eggs do not curl, bring the mass to complete dissolution of honey and oil.

Pour soda into the resulting mixture, mix well.

As a result of the interaction of soda with the components of the mixture, a bulky foam will appear on the surface. Hold the mass for another 1-2 minutes and remove from the water bath.

Transfer the resulting mass to a suitable dough kneading container, wait for it to cool to a warm state. Pour in the sifted flour, mix thoroughly. Spoon the dough.

The dough should be viscous, uncool, but also non-liquid.

On the parchment, draw a circle using a plate of the desired diameter. Form a thin bark by distributing the dough, moving slightly outside the circle. Flatten the dough with a wet spoon. In the future, I smoothed the dough with a shoulder blade, so the top of the cake turns out to be smoother.

Bake the cake in the oven preheated to 160-170S until golden brown for about 5-6 minutes. Adjust the baking time based on the peculiarities of the operation of your oven. Trim the edges of the cake on the same plate. I have a diameter of cakes of 19 cm. Trimmings can be used to finish the cake externally.

Similarly, bake the cakes from all the honey dough. Choose the thickness of the cakes if desired. If the cakes are of greater thickness, accordingly, their number will be less. Such honey cakes, unlike the classic version, are soft.

To make the cream, use chilled foods to make the cream beat better. Take cooked condensed milk of good quality, without vegetable fats.

Whisk the sour cream with a mixer until fluffy for 3-4 minutes.

Add the cooked condensed milk to the sour cream in small portions, whisk until smooth. At the end of the whipping, add the vanillin.

The cream is moderately thick.

Place the cake on a flat plate. Grease the cake with a profusely produced cream.

Fold the cakes on top of each other and wash with cream, collect the whole cake. On top and sides, also cover the honeybee with cream.

Using a blender, chop the bark trimmings into crumbs.

Cover the cake with crumbs on top and sides. You can choose a different cake finish as desired. Put the honeybee in the fridge to keep the cakes well soaked in the cream. It is better to leave for the night, then the cake will be especially tender and soaked.

Garnish the cake in any way before serving. Enjoy your meal!