Honey cake-sour cream Iney

Description

Delicious and easy to prepare sponge cake with a delicate honey-smeshannymi cake, a layer of nuts and condensed milk, cream. It turns out soft, fluffy, tall and fragrant. Very perfectly nuts.

Ingredients

Condensed milk

1 can
Cream

700 ml
Thickener for cream

1 pack
Chicken egg

4 piece
Sugar

1 cup
Soda

1 tsp
Sour cream

200 g
Honey

0.5 cup
Flour

2 cup
Walnuts

0.5 cup
Butter

100 g

Cooking

RUB the eggs with sugar and soda. Stir in the sour cream and honey.

Add the flour, stir.

Pour the batter into the laid paper baking form and bake the cake. If the form is less than 26 cm in diameter, then bake two Korzh. Baking temperature 200°C, until the samples on dry Lucino.

To give the cake to cool, cut into 3 parts.

Optionally the cake can be sprinkled sweet syrup with the addition (or without) alcohol.

500 ml of well chilled cream to whip, first on low speed then gradually increasing the speed, beat in a solid foam, then reduce speed and, continuing to whisk, add a couple of tablespoons 2/3 cans of condensed milk (I boil myself 2 hours national standards, if it is with vegetable fats, it is not strong and is cooked in 4 hours!).

Butter stir well until smooth with the remaining condensed milk, beat slightly.

Grease impregnated with syrup cake oil-thickened cream and sprinkle crushed to make small crumbles walnuts (pre-procalis them in the oven or micro), on top of the cream put a layer of custard cream, covered the second Korzh.

Again coat with cream, cover with the third cake layer, top and sides smeared with a thin layer of cream.

200 ml cream whipped with a thickener for cream and 2 tablespoons sugar in a solid foam. On the top layer make the markup for decoration whipped cream, decorate according to your taste. As decor use frozen cherries. To give the cake soak overnight in refrigerator.

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