As always, despite the long description, and a bunch of pictures, the cake is very simple to implement, even for a beginner. The process can be divided into several days. Honey cakes. In a water bath (the bowl should not touch the boiling water) is heated to dissolve the oil, butter, sugar and honey. Separately, you can cook an egg, whisk it with a fork.

When the butter has melted, pour the egg, stir, add soda and stir for 2-3 minutes.

Remove from water bath, cool slightly, gradually add flour.

Stir well. Should have a very tender dough that you want to wrap it in clingfilm and put into the refrigerator for about 1 hour.

Next, divide the dough into 4 portions, roll out circles with a diameter of approximately 16 cm, prick them with a fork and bake (in a preheated oven, 180 degrees for 5-7 minutes). Remove from oven, trim. Trimming will come in handy!

Cream for impregnation of cakes. Have to say this cream in the original recipe was not, decided to add along the way. This is my FAVORITE cream in honey! For the cake diameter 20-22 cm I increase a portion of the cream 4-5 times. In a saucepan mix sugar and flour, add milk. Put in a water bath ( I got used to it already and without bath), stirring constantly to cook the "jelly". It will not be thick, but we do not need the same cream dipping! Remove the skillet from the heat, tighten the food film "contact" and leave to cool to room temperature. If you want, you can speed up the process by placing a container of cream on the "ice pillow". When the cream has cooled, add the butter a little at room temperature and whisk for a while. Fluff layer 3.

Salted caramel. Preheat the frying pan with a thick bottom large diameter (26-28 cm). Pour half of the sugar. When the sugar begins to melt, reduce heat, gradually into "puddles" of melted sugar to pour the second half. Simultaneously in another pan you need to put warm up cream (to boil).

When the sugar has almost all melted, add honey, stir, butter, salt. Honey be careful here - in this recipe it shows all their taste and aroma. So if you don't like honey, it is better to replace it with glucose or invert syrup. On a separate note about the salt. Of course, if you have the opportunity, it is best to use a marine but not a big one. Well, in the case of its absence - usually small. One more nuance. Salt can add now, but you can in the next step. Taste of caramel will be a little different, what you enjoy you can only learn by experience.

Pour in the hot cream, stir again. The caramel is ready. It's just VERY tasty. When I boil it all go round, wait until the turn to try first.

Soaked cakes grease the cooled caramel and cover with fourth cake layer, packaged in plastic wrap and put into the freezer.

Mousse. Gelatin pre-soak. Mix the sugar, starch, sour cream, eggs. Put on fire and cook until thick. Remove from heat, add pre-dissolved and filtered gelatin, allow to cool to room temperature.

Add cream cheese ( I always like Ricotta) at room temperature.

Chilled cream until soft splendor.

And in a number of techniques to mix the basis.

Assembly. Shape or a ring 18 cm to tighten with cling film, lay a pastry strip, install on the Board, which will then freeze the cake. Mousse pour in a form.

Out of the freezer to get the cakes to release them from the backing and vkruchivayutsya movements gently pressed them mousse. Cover with cling film and put into the freezer for 5-6 hours, preferably overnight if you cover the mirror glaze. The icing always make this recipe: http://www.povarenok .ru/recipes/show/137 824/