Description
Tender, melting in the mouth honey cake. The taste of the ' 90s! Honey cake from this recipe and this technology makes it tastes like in those early years! The cake turns out very great! The diameter of the cakes 25-27 see be Sure to try to cook the cake! You will not remain indifferent!
Ingredients
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Chicken egg
3 piece
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Sugar
230 g
-
Honey
120 g
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Flour
750 g
-
Soda
1 tsp
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Butter
75 g
-
Sour cream
800 g
-
Sugar
270 g
Cooking
Prepare the ingredients. The secret to successful baking is that all products must be room temperature! Prepare 2 pans - a smaller one and a bigger one, or a pot and a bowl for steam baths.
Beat the eggs with sugar, gradually adding in the lush foam. Beat the eggs in the bowl, which will infuse the dough. At the same time put on the fire a large pan with water. Water in the lower pan need to pour enough so that it is not spilled during the boil and not touch the bottom of the upper pan/bowl.
Add oil, honey and soda. All beat well until smooth. NOTE: 1. Butter, for convenience of whipping, it is better to cut to pieces. 2. Honey, whatever you use - liquid or thick, it is better to measure the scale! But if this is not possible, the liquid honey you need to take about 5 tbsp and thick - about 3 tablespoons with a small hill. 3. Soda quenching is NOT NECESSARY! Soda will be liquidated with honey.
Honey put the mixture on a steam bath and continuously stirred gently. Cook until the honey mixture is increased about 1.5 times before the mixture will start to darken and acquire a honey color (about 15 minutes).
Gradually add 1/3 of pre-sifted flour, stir briskly, and make the dough about 1 minute in a water bath while stirring continuously. The batter to be liquid, as in the photo.
After remove from heat and carefully stir from the bottom, the mass has become homogeneous (although I have on the bottom usually do). Gradually add the remaining sifted flour and gently knead the plastic, not too hard and not too soft dough. Warm honey divide dough into 8 pieces and roll them out of balls (if you have scales, then 160 g each approximately).
According to the classic recipe, it is recommended that the balls cover with plastic wrap and send for 15-30 minutes in the refrigerator. I have in the fridge is not sent: I divided the dough and rolled the balls, it has time to cool and is rolled very easily!
Each ball roll out into a thin layer (approximately 1 mm) and a diameter of slightly more than 25 -27 cm (25-27 - cakes, and the rest (1-2 cm) -pruning for dusting the cake). For convenience, the dough is better to roll out immediately on parchment paper to transfer when it is not stretched and not torn! While rolled one cake, the rest of the dough balls it is best to keep under cover (not a little dried out). So after baking the cakes easily separated from the paper, they are better well before baking sprinkle with flour.
Pierce news Plast very often with a fork to the dough when baking is not bubbling and the cake is smooth. After using the cap or something similar, cut the cake with the desired diameter. Cropping shifts of the circle for a short distance, so when baking they are not glued back. Place on a baking tray and bake at 180 degrees for 4-7 minutes. Be guided by your oven!
Ready cake and trim cool slightly and place on a flat surface to cool completely. The trimming is put into a separate bowl. In some recipes it is proposed to cut the cake immediately after baking, while hot, but I can say that cut from raw dough much easier and the edges of the cakes look much neater!
Trimming grind in any convenient way for You. You can even grind, not all but only half, because a lot of them will remain.
For the cream whip cream with sugar. The secret of a successful cream - long sour cream and whipping, gradually add sugar (better even icing sugar). The end result is lush and voluminous cream! And sour cream, of course, must be of good quality!
Put the cake together. Each cake well to coat with cream (about 7-8 tbsp of cream on each cake). Then lubricate the edges of the cake, generously sprinkle crushed chips. Put it in the refrigerator for impregnation at night.
That's the beauty and delicious the result is!!
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