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Honey poleno cake

Cooking recipes / Top Picks / Homemade cakes

12 servings
15 hours

Honey - 90 g, Sugar - 120 g, Wheat flour - 3 pack., Eggs - 3 pcs., Baking soda - 0.5 tea liters, Sour cream - 800 ml, Sugar - 180 g, Cottage cheese - 600 g, Raspberry - to taste, Chocolate - to taste, Mint - to taste

Lightly beat the eggs with the sugar and liquid honey. Add slaked soda (or baking powder).

Pour in the flour and knead the soft plastic dough. Due to honey, it can stick slightly to the hands. Divide the dough into 3 parts.

Roll each of the parts on a table sprinkled with flour into a rectangular layer, about 0. 5 cm thick (it is convenient to roll out immediately on parchment, which is then easy enough to transfer to a baking sheet). Cut the layer into strips 1-1. 5 cm wide and expand so that they do not stick together when baking.

Bake the strips in an oven heated to 220 degrees until ruddy (about 5-6 minutes). Remove and adjust hot to the desired size. also deal with the rest of the test.

For the cream, beat the sour cream with sugar, add the curd mass and mix.

Cover the mold with film or foil so that the edges hang. Put a layer of cream on the bottom and top of the stick, then repeat the layers until the top of the form. Wrap the edges of the foil and put the cake in the refrigerator for at least 10-12 hours. During this time, moisture from sour cream will soak the sticks, they will become soft, and the cream will compress.

Before serving, remove the cake from the refrigerator, unfold the top of the cake, cover with an even cutting board and gently flip, remove the foil. Garnish with a mesh of melted chocolate. Transfer the cake to a serving dish and garnish with berries and mint.