Description
When there is a desire to bake a honey cake, the first thing that comes to mind is the cake "Medovik" with a delicious thin honey cakes, and sour cream. But there are other honey cakes are not inferior to him in taste. I wanted to bake a more airy and soft cake with a soft sponge cakes soaked in traditional for the "Cake" with cream, but with caramel notes. Well what can I say?) It turned out great. The cake truly lives up to all my expectations and really enjoyed my family. If you are interested in, then take a look))
Ingredients
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Honey
4 Tbsp
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Sugar
0.5 cup
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Flour
1 cup
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Soda
1 tsp
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Chicken egg
3 piece
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Condensed milk
2 Tbsp
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Sour cream
400 g
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Sugar
2 Tbsp
Cooking
Glass - 250 ml Eggs together with the sugar, beat in a lush light foam (about 5 minutes)
Honey, put on fire to warm up to the appearance of small bubbles on the bottom of the pan.
As soon as the bubbles, add soda and mix intensively. Will rise foam.
As soon as the caramel color remove from heat.
Add honey mixture to eggs and gently stir with a whisk.
Gradually add sifted flour
The dough is not too thick. Little flows down from the halo
Bake in a preheated 180 degrees oven about 40 minutes. (But you look at your oven and check with a wooden stick) the top of the form I covered with parchment paper so the cake does not burn.
This cake always turns out very lush and high. My form 20 cm in diameter. You can take and wider, but then it will turn out below.
Meanwhile, make the cream: sour Cream (it is advisable to take fat 20 percent and above) mix with sugar until dissolved. Also added a thickener for cream, following the proportions specified on the package. But if you are not a thickener, it's okay. just cream will be a little thinner.
Well, for the caramel notes add 2 tablespoons of condensed milk. If someone is too sweet, add less sugar.
The cream is ready.
Sponge cake cut into 4 parts ( each cake I have approximately 1.5 cm) and prosleeves cream.
On top I covered the cake with chocolate icing. SL 3 liters of sour cream+ 1.5 tbsp sugar+1 tbsp plums. oil + 2 tbsp cocoa powder. mix well and put into a saucepan on a low heat. Stirring constantly, cook the frosting, not boiling. It is important not to overheat it, so the sour cream will curdle and smooth homogeneous mass will not work. Ready glaze turns out thick and not liquid, it should be not very hot - enough to bring it to such temperature that the sugar and butter have melted. Remove the cake for a couple of hours in the fridge.
You can call the hotel and enjoy a wonderful cake. Believe me, he will not leave you indifferent.
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