Honey pan cake

12 servings
9 hours

How to bake a honey pan cake? Prepare the necessary ingredients to make cake cakes in a honey pan. Sour cream is suitable for any fat content. Use top grade flour.

In a small saucepan, combine butter, honey and sugar. It is necessary to combine them into a homogeneous mass. This is best done in a water bath.

How to melt these ingredients correctly in a water bath? Two vessels of different diameters will be needed. Pour water into a large one and place on the stove. Install a smaller pan on top so that its bottom does not touch the water. Under the influence of boiling water, the mass will begin to melt. Stir the contents of the pan lightly to speed up the process. Once the mass is completely uniform, remove the pan from the stove.

Transfer the obtained sweet oil mixture into a dough kneading container. Add the soda, mix. Leave to cool a little.

Drive one egg into a slightly warm mass, stirring well with a whisk after each.

Add sour cream, mix.

Ask for flour in advance or immediately pour into the dough through a sieve. This is necessary to saturate it with oxygen. Then the cakes will turn out soft and rise well when baking.

Knead the dough until smooth. It should be very soft, sticky, so it is better to interfere with the spoon. From such a dough, the cakes will be quite tender. Do not add more flour, otherwise the dough will turn out to be tight, and the baked cakes will be hard. Cover the dough with film and place in the fridge for an hour.

Make the cream. Take sour cream of any fat content. But the higher the fat content, the thicker the cream will be. Add sugar to taste. Vanilla sugar can be replaced with vanillin.

In a convenient container, combine sour cream, sugar and vanilla sugar. Mix everything well. Put the cream in the fridge.

As a result of cooling, the dough will compact slightly. Place the dough on a table well dusted with flour, roll up the sausage. Divide it into equal parts. The number of parts will depend on the diameter of the pan on which you bake the cake. I have a pan with a diameter of 20 cm, I divided the dough into 11 parts. If the diameter of the pan is larger, respectively, the cake will turn out to be smaller.

Roll each part of the dough into a thin cake of the required size. At the same time, be sure to pour enough flour on the table, otherwise the dough will stick strongly to the table.

Heat the dry pan, carefully transfer the rolled bark to the pan using a rolling pin. At the same time, the cake can deform a little, correct it immediately in the pan with your hands. Fry the bark over a medium heat until rosy. In this case, bubbles will appear on the surface of the dough. The color of the bark should become uniformly matte, that is, there should be no unheated areas.

Turn the bark over to the other side and fry for about 1 more minute.

Coat the finished bark on a plate of the desired diameter. Collect the trimmings separately, then they will be needed. Similarly, make the cakes from all the honey dough.

Dry the bark trimmings a little more so that they can be crushed into crumbs.

This can be done using a blender or a rolling pin. Choose the degree of grinding if desired.

On a flat plate, collect the cake, rinsing generously each cake with cream.

Top and sides also cover the cake with a layer of cream.

Sprinkle the whole cake with the crushed crumbs. Refrigerate the dessert for 5-6 hours to soak well. It is better to leave the cake at night so that it becomes more tender and soaked.

Optionally, you can decorate the cake before serving.

Have a nice tea party!