Biscuit honey nut cake "Ideal"

Description

This recipe for more than 30 years. I found it on the page of the magazine "Peasant" or "Worker" with such a name. And this name is justified. The contest is "time-Tested" I want to share this recipe with You. Very fluffy, flavorful honey cake with a layer of sour cream and condensed milk with nuts. All this is really just a perfect combination, and the use of cane sugar TM "Mistral"; enhances the brightness of honey flavor and aroma. Come and help yourself!

Ingredients

Chicken egg

3 piece
Honey

0.5 cup
Brown sugar

0.5 cup
Leavening agent

10 g
Flour

1 cup
Salt
Starch

2 Tbsp
Sour cream

900 g
Condensed milk

0.75 can
Nuts

1 cup

Cooking

Sift the flour, starch, baking powder and mix well.

Honey (if thick, to dissolve in the microwave and cooled), sugar, salt and eggs beat with a mixer (whisk for 7-10 mins!!!)

In 4-5 receptions add the dry mixture and mix well with a spatula in one direction. In no case do not whip!!! You should get a smooth, thick, creamy dough.

Shape (diameter 21 cm) grease with vegetable oil and sprinkle with breadcrumbs. Bake cake in a preheated 180°C oven for 35-45 min. Guided by Your oven!

The oven turned off and left in her (door open) sponge cake to cool down. Then extracted from the mold and cut into 3-4 Korzh.

Prepare the cream: sour cream pre-drain - put in a fabric sack and hang for 6-8 hours, so that excess liquid is gone. Capacity with sour cream put in a Cup of cold water and on low speed begin to whip (literally a minute). Then, in small portions, without stopping whisking, add condensed milk, increase the mixer speed to maximum.

Here's a cream You get

Chop the nuts using a blender, leave some whole for decoration.

Add 1/2 stack. chopped nuts into the cream and gently mix.

Grease the cakes with cream (a layer of cream should be approximately 1 cm), the cream turns a lot, and You do it enough. Coat the whole cake with remaining cream.