So, what can replace the honey? Elementary – molasses! Where can I get molasses? Where to buy – I don't know. At least in the river I never met. The real syrup made at home is impossible. But there is a way. You can make home-made molasses, which cannot be stored and should be used immediately. To be honest, I made it a couple of times. The first time I made a mistake somewhere. So I suggest before making the cake, measure out all the foods, then cook the syrup and if it will succeed – to prepare the dough. Step-by-step photo came out not very good because of steam and because of the fact that it had to be done quickly and in time for a nice photo just not enough. So tell in a single step. Measure out 125 ml of water and 175 g of sugar. The water in the saucepan bring to the boil. Add sugar. IMPORTANT! Not to interfere with a spoon-otherwise the syrup will Sacharissa. The saucepan you just need to move the handle, mixing the sugar. When the sugar is completely dissolved, cook for about 5-10 minutes on high heat. The time depends on the diameter of the saucepan. You need to cook the syrup until as it begins to form a soft ball. Check this. Drips of syrup into ice water, quickly take out and when it formed a soft ball, then we have reached the desired consistency. If the ball is solid, alas, we are a lot overheated. So I went for the first time. Then very quickly need to add two components: bicarbonate of soda and citric acid. As soon as you add, they will begin to interact with each other. At this stage, the syrup needs to actively interfere. Will form the foam. If it is formed, we did everything right. It is these components that will not give our syrup to sugar as it cools down. This process will start later with the unused remnants of the molasses, but even this is not too much. As soon as the reaction practically stops – remove from the flame. Syrup is ready. It will change color and consistency is similar to honey.

Now prepare the dough. It is cooked on a steam bath. ATTENTION to steam, not water bath. The difference is that when you water bath the bowl in which we prepare, in terms of water and temperature is around 80 degrees. At this temperature the eggs may curdle. And if the steam bath temperature is about 55 degrees. This is what we need. I have my bowl of "insure" from the bottom of the grid, because it could slip down.

On a steam bath melt the butter.

Add the sugar. To interfere with everything is better with a fork. When preparing the dough you need to act fairly quickly, and without distraction, so not all step-by-step photos came to do efficiently, but will hopefully explain everything clearly.

Then one by one add eggs.

3 tbsp of our molasses.

Mix the flour with the baking powder. If you use soda with lemon juice, then Gasim soda juice and put it into the liquid mass, and then add the flour. Flour add half of the norm. Stir. Remove the bowl from the steam bath to flour brewed. We don't need this. Gradually add the remaining flour. The dough should be soft, keep the shape, but to stretch like gum. If the dough came out watery and does not hold shape, add a little more flour.

Ready divide the dough into 8 parts.

The dough should roll into a pellet about 1-2 mm thickness. Ready-made cakes will be the thickness of 3-4 mm. to the pastry well roll out and not torn, rolled on the towel. Put a towel on the parchment, sprinkle it with flour and roll out the cake with a diameter of about 24 cm the cake will be the diameter of 22 mm. Bake at 200 degrees for 3-4 minutes.

And again when you need to act quickly and everything is beautiful to photograph failed. Each cake is baked for 2-3 minutes. During this time you must roll out the next tortilla while the previous one then take parchment paper and put a plate with a diameter of about 22 cm, the trimmed edge. If this is not immediately done, the cake will quickly dry and begin to crumble in cutting edges. Cakes come out relatively pale. It's not terrible. If you use traditional honey instead of molasses, the bread would be ruddy. But the taste of the cake is the pale color of the pellets will not be affected.

Cakes must be cooled down and cut edge, after cooling down grind.

While the cakes cool down – prepare the cream. Take the sour cream with fat content not less than 25%. Less fat may not thicken.

To the cream add the sugar. Begin to shoot down with a mixer or whisk of blender. First on small revs, then the revs gradually increase to maximum.

Add lemon juice. It will give the cake a slight acidity and the cake is cloyingly sweet. After you add the lemon juice, the cream is again confusing.

Here, too, you need to start with low speed, otherwise you will get splattered cream all over the kitchen.

And now the main ingredient – honey. Well, what's the cake without the taste of honey?! To this taste, we add honey into the cream. He doesn't undergo heat treatment and retains all its healing agent. Cream already shot down, so the honey in it and mix up just. It is better to add liquid honey, so it's easier to stir in the cream. But secretariatmolsa can also be used. Just longer have to be stirred. The cream is ready.

Begin to collect the cake. So better soaked in honey, spread plate, which will form the cake cream.

Next, lay out cakes, paramasivam cream. The remnants of the cream coat the sides.

For decoration cut a stencil in the form of honeycombs. Superimpose it on the cake. Maybe later, if they wish to read, lay out in the councils or in the diaries how to cut a stencil without a ruler and protractor, and only with the help of improvised means, which can be found in the kitchen.

Using the sieve, sprinkle the cake with small baby. Below left picture, the extra sweep away crumbs with a brush. Boca sprinkle with larger chips.

More for decoration I made bees. I bought sweets "Almond in chocolate". But almonds covered with chocolate on their own. To do this, take the nut on a toothpick. Melt dark chocolate on steam (not water) bath. Dip nut in chocolate and dried, sticking, for example, an Apple or a potato. Stripes can be made from melted white chocolate. I made a sugar glaze. Make it so. Take 2-3 tablespoons of powdered sugar. Drip a little lemon juice or water. Stir with a spoon. If the mass is thick, add more liquid. It is necessary to achieve the consistency of cream. If it was too much liquid, add more powder. Wings is to make almond flakes, but the price on them now a biter, so I used pumpkin seeds. Leave the cake to stand at room temperature for 1 hour. Then send in a cool place for 2 hours.

Bon appetit!