Simple fast honey man without rolling out cakes

6 servings
5 hours

Not all hostesses have the ability to bake cakes that require rolling out individual cakes. In such cases, fast analogues will help out, in which one cake is baked and then cut into separate cakes. Today we will bake such a simple fast honey man.

How to bake a honey man faster? Prepare the necessary ingredients for the dough. Take fresh large, selected eggs. If the eggs are small, take 7-8. Use the flour of the highest grade, but look at the consistency of the dough, it may need less/more.

In a saucepan, combine honey and soda and place on a slow heat, stirring constantly.

When the mass begins to foam, warm up without ceasing to stir, another minute before 1 appearance of a light caramel color. The darker the honey mass is, the darker the cake's barks will turn out.

Whisk the eggs with the sugar into a puffy foam.

Add the warm honey mixture to the beaten eggs and stir with a mixer until combined. The mass will turn out to be sufficiently liquefied.

Pour in the sifted flour and stir everything again with a low-rpm mixer.

The dough will turn out to be a little denser than a charlotte, but quite fluid.

Pour the dough into an oiled tin (I have a size of 20×20 cm, but can be smaller) and bake in an oven preheated to 180 ° C for about 30-40 minutes. Be sure to check how well the cake is baked inside - the skewer should be dry, especially in the center.

Remove the finished cake from the mold, wrap thoroughly in cling film or in a bag and leave to cool at room temperature.

Cut the top from the cooled bark, if desired, you can trim the bark on the sides. Cut the bark lengthwise into 4-5 thin barks.

Dry the trimmings in a pan or oven, then crush with your hands or grind in a blender.

Prepare the necessary ingredients for the cream, they should be cold, especially cream, because warm cream will not rise.

First, whisk the cold cream with the condensed milk into a lush, stable foam with a mixer.

Add the sour cream and whisk again.

The cream should be quite stable, non-fluid, a trace remains from the whisk and does not tighten. You can additionally put the cream for 20-30 minutes in the refrigerator to stabilize.

Brush each cake with sour cream cream. Do not spare the cream for cakes. Part of the cream will be absorbed into the cake, and the rest will remain in the form of an interlayer.

Fold the cakes on top of each other and form a high cake. Rinse the top and sides of the cake with the rest of the cream.

Sprinkle the cake on all sides with crumbs. Put the finished cake in the refrigerator overnight for soaking. Enjoy your meal!

Before serving, you can decorate the cake with fresh berries.

To keep the oven warm to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!

Be prepared for the fact that flour may be needed more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!