Honey cake with sour cream classic

10 servings
2 hours 30 min

How to make a classic honey cake with sour cream? Prepare the products for the cakes. Choose honey natural, fragrant, the taste of the cake will depend on its taste.

How to make corgi? Transfer the honey to a saucepan and put it on a small heat. Wait for the honey to melt completely and warm it to a very hot state. But don't bring it to the boil! Remove the saucepan from the heat.

Add soda to the hot honey.

Stir everything carefully. It should turn out lush and thick foam.

Pour in the sugar and add the water.

Stir. The mass will calm down, the foam will settle.

Return the saucepan to the stove for a small fire. Warm the mixture, stirring constantly, until the sugar dissolves as much as possible. The mixture will again turn into a lush foam.

Then, with constant stirring, boil the honey-sugar mixture to a caramel color. It will take very little time, literally 4-5 minutes.

Remove the pan from the heat and add the butter. Stir until completely melted. Leave the honey mass for 10-15 minutes to cool a little.

In a separate container, break the eggs and shake them lightly with a fork. When the mixture has cooled enough, add eggs to it and immediately actively and quickly stir everything.

In parts, start introducing sifted flour.

And start kneading the dough. First, stir it with a spoon.

And when the dough is thick enough, go to the desktop and stir the remaining flour into it. The finished honey cake dough should be very tender, soft and slightly sticky. If the dough is excessively sticky and spreads over the working surface, then add a little more flour.

Divide the finished dough into 8-10 parts.

Carefully roll each part of the dough into a ball, arrange them all on a platter, cover with film and send them to the refrigerator for 40 minutes.

Take out one balloon from the refrigerator. Roll out the dough at once on baking paper. If it sticks hard, then the paper and rolling pin can be slightly sprinkled with flour. Roll the dough into a formation about 2-3 mm thick.

Cut the desired diameter circle out of the formation. I made 20 cm diameter cakes with a regular plate. Collect the trimmings from the cakes and roll them out again (I collected the trimmings from half of the cakes and I got an additional 3 cakes from them, and baked them from the second half of the cakes and they went to sprinkle the cake with me). Densely knit the surface of the bark with a fork.

Transfer the sheet of bark to a baking tray and send to the oven.

Bake the cakes in preheated to 180 ° C for about 5 minutes. Corgis bake very quickly, so don't be distracted! Carefully remove the finished cakes from the paper, still hot, and transfer them to a smooth surface to cool. Thus bake all the cakes.

I succeeded in such a stack of crust. Plus more trimming for sprinkling.

Make the cream. For cream, it is very important to take fatty sour cream, the fatter the better. If you do not have the opportunity to take sour cream with a fat content of 30%, then you can add thickening agent or pre-weigh sour cream in gauze to eat extra liquid.

How to make a cream? Combine the sour cream, sugar and vanilla sugar in a bowl.

Stir with a whisk or even a regular spoon until the sugar has dissolved. That's it, honey cake cream is ready. I do not advise you to beat it with a mixer, this can make the cream liquid.

Make crumbs to sprinkle the cake. For this trimming, grind to fine crumbs. I used a food processor for this.

Assemble the cake, alternating cakes with cream.

Rinse the sides of the cake with cream, too.

Carefully sprinkle the finished cake on all sides with crumbs. Send it to the refrigerator for at least two hours (or better hours for 5-6) for soaking.

That's all. Our delicious and tender sour cream honey cake is ready.

Enjoy your meal!