Description
The creation of the cake I was inspired by Lyuda (mila87 ), for which many thanks to her, because I love honey cakes, but I bake rarely. Honey cakes are like pancakes, each family have its own proprietary recipe. At me too such was, until a few years ago found this, now I bake cakes just so. They are very gentle and soft, easily impregnated with and incredibly flavorful. By spreading the wanted to show off, it turned out so delicious that now this option is firmly behind this cake. Lemon-honey impregnation of cakes gives incredible flavor balance of sour-sweet against the rich, honey-sweet cakes, Oh and sour cream with a caramel-honey with condensed milk in itself is very, very tasty, especially in combination with everything else.
Ingredients
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Margarine
100 g
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Chicken egg
3 piece
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Sugar
0.5 cup
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Honey
1 cup
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Salt
-
Soda
1 tsp
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Flour
2.5 cup
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Lemon
2 piece
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Condensed milk
400 g
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Sour cream
600 g
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Butter
100 g
Cooking
Make the dough the night before. Eggs, honey, sugar, salt, bicarbonate of soda, gently stir with spoon, add margarine and put in a water bath, stirring constantly.
Bring mixture to smooth, then heat for another 5-7 minutes. The mixture increases about two times, it's a sort of frothy, creamy mass.
The mixture is removed from the water bath, add flour, mix well. The dough should get quite watery. Spoon in the dough is NOT necessary, but the dough with a spoon dripping with a thick layer. How would not like it, but more flour is NOT necessary to add. Cover the dough and remove overnight in the refrigerator. One should stand at least 8 hours.
Remove dough, it hardens, but will still be very sticky, will have trouble, but believe me, it's worth it. The dough can be immediately divided into several small parts (6-8 cakes), and you can just gradually take. On parchment paper draw a circle or square the desired shape, turn the sheet and distribute the dough with your hands, form crust, spread as thin as possible, 2-3 mm, thicker is not worth it, they really rise. The dough is very sticky, hands need to constantly have a little roll in flour. Then any excess flour with a whisk cakes.
Bake the cakes for 4-5 minutes at 200 degrees, until Golden color. Do not desiccate the cupcakes. Cool on the sheet for 2-3 minutes, then gently remove the paper and trim the cake stencil. Trim then dry in the oven, grind and use for dusting cake. But with 2 mm raw dough that's got such cakes. The cake is quite high. I had 5 cakes, but I did 2/3 of the norm from the usual, and that without this cake was a lot of sweet, stick to ))) the recipe says the full rate.
Make a syrup for impregnation. From lemons to squeeze the juice, add 3 tbsp sugar, 3 tbsp. of honey and put it on the fire. Bring to boil and boil on medium heat for 7-10 minutes.
Cool slightly and almost taste bitter syrup to soak the cakes.
For the cream condensed milk, 1 tbsp. of honey and 100 g of butter to put on a slow fire and stirring constantly bring to a boil. Boil for 4-6 minutes, until light brown.
It turns out this soft caramel mass. Allow to cool to room temperature. For speed, I put a Cup with condensed milk in a basin with cold water and after 15 minutes I cool down, constantly stirred. When the mass has cooled it will thicken slightly.
In condensed milk, add sour cream and with a mixer mix all the ingredients, but do not beat.
Very abundant cakes sandwiching cream and stack on top of each other. Cream to spare.
Upper Korzh put the smooth side up. Leave this cake at room temperature for 2 hours,
And the remaining means for finishing to clean the refrigerator. That is, if the cream is left. I left a little bit, mixed it with crushed scraps and smeared the sides. Cake decorate to your taste and put into the refrigerator overnight, at least 8-10 hours.
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