Honey cake korovka with boiled condensed milk

12 servings
3 hours

150 gr. butter for dough melt.

600 gr. flour and 30 gr. cacao powder mix. You can immediately sift, or you can do this during the kneading of the dough.

In a deep bowl in which we will knead the dough, 3 eggs and 150 grams of sugar are mixed using a whisk.

150 gr. honey warm up to very hot, but do not bring to a boil. We take it off the fire.

Add 1 tsp of baking soda to hot honey and begin to interfere intensively. The process of baking soda is underway. If honey is not natural, you must first extinguish the soda with vinegar, and then interfere with the honey. I only use natural honey, whose acids are soda quenchers.

We get this kind of honey foam.

Pour melted oil and honey foam into the egg-sugar mixture.

Mix the mixture until uniform.

We begin to add mixed and sifted flour with cocoa in portions and knead the dough with a spoon. I sifted through the kneading process.

As soon as it becomes difficult to interfere with the dough with a spoon,

pour out the remaining cocoa flour or sift it onto the table surface (board, dough mat)

and lay out the dough from the bowl.

We continue to knead the dough with light beating movements.

When all the flour is mixed, it turns out to be such a & quot; mobile & quot; dough. If you take it all in the hand, it begins to slide down from the palm of your hand. The photo does not show very well, because I photographed myself, holding dough in one hand, in the other camera. The dough is very soft, elastic, slightly sticky.

I divided the dough into 8 parts. You can divide into more and less, depending on the desired size of the cake. From 8 cakes with a diameter of 25 cm, I got a cake 7 cm high.

We roll the sausages out of the dough pieces and remove them under the film. There is no need to clean the refrigerator. We immediately begin to roll the cakes. Turn on the oven 180 degrees.

We roll out each spikelet on baking paper, which I put on a silicone mat, where I kneaded the dough. The paper did not slide on the surface when rolled out. We roll out the dough thinly. It can break, but it is easy to blind it on paper again. Cut by shape. I had a ring from the detachable shape of d25 cm. If the dough sticks to the rolling pin, you can slightly pour it with flour.

We heat up with a fork and transfer it to a baking sheet together with the paper.

Bake for 5-7 minutes at 180 hail. While the first cake is baked, roll out the second.

After baking, let the bark cool for 1-2 minutes and remove from the paper. The cakes are removed very easily. The next cake can be rolled out on the same piece of baking paper.

We also roll out the dough from the bark trimmings and bake. From this & quot; bark & quot; we will make a sprinkle for the sides and a decoration for the top of the cake.

We fold completely cooled cakes with a stack. It is undesirable to fold warm on top of each other. They can stick together.

Additional Corge is also ready.

We break off a little pieces of arbitrary shape from it, and grind the rest into crumbs.

We prepare the cream. In the original recipe, the cream consists of 1 can of cooked condensed milk and 500-700gr. sour cream 40% fat content. If sour cream is 15-20% fat, you need to take 1. 2 kg and put it on a sieve after 4 layers of gauze. While the dough is kneaded and the cakes are baked, it turns out about 650 gr. fatty sour cream. I went the other way. In order not to bother with sour cream 20% fat (40% is extremely rare), added 150 grams of soft butter to the boiled condensed milk.

Cream products should be about the same temperature. Beat with a mixer until smooth. Do not beat for a long time. Just make the mass homogeneous.

Add sour cream in portions and mix quickly with a mixer until homogeneous. Again, do not beat for a long time. So that serum separation does not occur. I have done this cream many times, but this has not happened to me.

We get a very tender, airy cream.

We collect cake. When there is a lot of cakes, it is difficult to evenly divide the cream by the number of cakes. I advise you to spread all the cakes and distribute the cream in approximately equal portions. Put a little more cream on the bottom cake, because it will only be on one side.

Leave the cream to coat the sides of the cake. About like one bark.

We smear the cream on the bark. We put the next one on top, rinse it, etc. Until we put all the cakes in a neat stack.

We coat the sides with the remaining cream.

On top of the cake we lay out pieces of additional bark, which we left before grinding into crumbs. Leave the cake at room temperature for 1 hour.

After an hour, sprinkle the sides of the cake with crumbs and keep at room temperature for another hour. Then we clean for a few hours (better for the night) in the refrigerator.

This is how it is cut. Soaks up very well overnight. It turns out tender, not very sweet. It has neither a pronounced taste of honey nor chocolate. Tastes are mixed and a very interesting cake is obtained. I hope everyone likes it.