Honey-nut madman

Description

The dough is simple, baked quickly, the cream is the easiest cream. But here is the result... Very tender, flavorful cake with honey notes and nutty aftertaste... Unforgettable!

Ingredients

Sour cream

800 g
Soda

2 tsp
Nuts

1 cup
Sugar

200 g
Honey

300 g
Chicken egg

6 piece
Flour

500 g
Powdered sugar

150 g
Vanilla

Cooking

Before you make dough, you need to chop the nuts (I have almonds). With the help of a blender, meat grinder, rolling pin, does not matter. Set aside 2 tbsp chopped nuts we use in the decoration of our cake. Sift the flour.

Now carefully whisk sugar with eggs...

... without ceasing to whisk, add the 2 tsp. soda (no slides) and honey.

Then the nuts. Now stir gently with a mixer on the lowest speed.

Add little by little flour. I usually goes 450-500g of flour. The batter should be not runny, not thick.

Ideally, the batter should stand a few hours in the fridge, I usually omit this step and put it in the fridge for 10-15 minutes, until heated oven. Set the oven at 180". Bake in a split form with a diameter of 27 cm definitely laid baking paper. I usually play safe and additionally smeared with vegetable oil (no smell). Pour 1/3 of the batter into the form and bake depending on the oven 15-20 minutes until dry wooden skewers.

So alternately bake 3 layers.

I have them, usually in the middle of the longer climb, when the cake has cooled, with a knife I cut off the hump and cut the cake into two parts. As a result, we have 6 cakes and a lot of "scraps".

These "crop" it is necessary to dry slightly in the oven and serve. It can be done by hand, but I trust it to the blender. The resulting crumbs add 2 tbsp of chopped nuts (the ones we set aside).

Let the cakes cool down. We'll do the cream. The cream will beat into a soft mousse with a mixer with powdered sugar and vanilla. Need a thick sour cream. Cream try, I love nepritorny, so I put less powder. If anything, add according to your taste.

Now the Assembly. Over each cake sour cream...

... don't forget to leave the cream on the top cake and the sides. Cake decorating with sprinkles.

Ideally let stand overnight. Then the pie will just melt in your mouth, and nuts tempting to crackled.

Bon appetit!

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