Description
This honey differs from the classical fact that there is no need to roll out dough for cakes, it is poured into the baking dish. Everything is done easily and simply! The first time honey I tried in the "performance" of my dad. He liked the cake, which sent him at work that he decided to surprise us and made incredible honey cake with sour cream! This recipe has taken root in our family, and we often cooked for him. But there had to have been rolling out the cakes, and even ten pieces! But the most delicious was the cake made by dad. He again repeated this feat, although all cooking does. But really, sometimes likes to experiment. So, just today my daddy's birthday. Deciding to make him a cake, I stopped the choice on his favorite honey cake. I've used it to make liquid cake, but the cream is still the same - sour cream with sugar. Usually I miss the cakes and the whole cake. But in honor of the birthday, I decorated it with butter cream on the proteins.
Ingredients
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Butter
350 g
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Flour
2 cup
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Sugar
530 g
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Honey
1 cup
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Chicken egg
5 piece
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Sour cream
1350 g
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Soda
1 tsp
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Egg white
4 piece
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Vanilla
2 g
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Citric acid
1 g
Cooking
In advance of making the cake, remove from refrigerator butter, eggs and sour cream to the dough to room temperature. Grind butter with flour mixed with soda, to chips.
In a separate container, lightly whisk eggs with sugar (until the sugar dissolves).
Add the honey and again lightly beat with a whisk.
Put sour cream and a little more work with a whisk.
To combine the flour and the egg mass and stir until smooth. Put in refrigerator for 1 hour.
Form for baking (diameter 24-26 cm, I baked in the usual form 24 cm, and 26 cm detachable, cakes depart very easily) sprinkle with oil, pour a few spoonfuls of dough to make a thin pancake.
Bake in a preheated 200 degree oven for each layer for 7 minutes (until Golden brown). A total of 10-11 layers.
Baked cakes can be stacked one upon the other, shifting the foil.
While the cakes are cooling, prepare the sour cream. For this pre-otvarennuyu sour cream (I just put in marlechku on a colander and leave for the night)...
... whipped with sugar and vanilla to a state of cream.
To coat each cake sour cream.
And assemble the cake.
Can and sides of cake to spread it on sour cream and decorate at its discretion. But I have a birthday cake, so now you need to prepare the cream for decoration. I chose the buttercream on the proteins because this cream gives a very delicate, airy and white and it is suitable to create flowers, like roses or others. It is very pleasant to work with. In proteins pour the sugar, vanilla and put the bowl of protein-sugar mass in a water bath, the pot of boiling water, the water should not touch the tank with proteins. Sugar-protein mass to heat, stirring constantly with a whisk until then, until the mixture is slightly warmed and the sugar dissolved. But the mass should not be hot, otherwise the whites will curdle.
To give protein mass to cool slightly (so that the butter is not melted when added to the cream). Beat egg whites with the addition of citric acid to thick peaks. If you draw a knife through whipped proteins needs to be a groove, which means that the whites whipped to desired consistency.
In the protein mass add one piece of butter, whisking continuously with a mixer, until the mixture thickens. When you add in the proteins of the first pieces of butter cream will become liquid at first, but with each addition of oil and in the process of beating it will begin to thicken.
Now you can decorate the cake on your own!
Enjoy your tea!
And here is a photo of the cake is decorated with just sour cream. I have it on New year hell.
And this is the one Christmas cake in the section.
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