Tea cake

12 servings
12 hours 50 min

First, we prepare a biscuit base:
1. Break the eggs into a bowl.

2. Add the sugar to the eggs and whisk.

3. Pour the melted oil (it is important - already cooled) into the same bowl.

4. Add the tea and cinnamon. Mix everything.

5. Sift the flour, mix it with baking powder. Pour it into the rest of the ingredients in small portions, stirring. The dough should turn out like fritters (the consistency of thick sour cream).

6. Brush the tin with butter, pour the dough into it.

7. Bake at 180 degrees 1 hour.

8. Cover the finished base with a towel and let it lie like that for 7 hours, then cut into two cakes. Cut the dry crusts on the sides carefully and evenly. Now let's deal with the impregnation:

9. Combine honey in a cup with water, stir until homogeneous. 10. With a brush, moisten the cake on both sides, in a thin layer. 1
1. Remove the soaked cakes for a few hours in the refrigerator. Cream and cake decorating time: 1

2. Cream should be well chilled. The container in which you will beat them is also cooled, pour cream into it. 1

3. Beat at low speed, gradually increase it. 1

4. Pour a thin stream of icing sugar, vanillin. Whisk the cream until soft peaks. 1

5. Remove the cakes, put the lower one on a beautiful dish, apply the cream abundantly. 1

6. Put a second cake on top, and a layer of cream on top. Thickly coat with cake side cream. 1

7. It remains to decorate the cake cut along with almond nuts. However, a sprinkle of cake can be anyone! Serve the cake with whipped cream immediately. Have a nice tea party!