For the preparation of cakes from meringue whites need to beat first on low speed of mixer, then continuously increasing speed to maximum, get soft peaks. Continuing to whisk, add a spoon of powdered sugar. The mixture should be fluffy and shiny. Then spread it on a cookie sheet (always covered with either baking paper or non-stick sheet) – the two cakes with a diameter of 30 cm (you can use the lid from the frying pan), the rest spread are small, the same size baseschema. This can be done with a spoon or using a pastry bag (pack of milk or frozen berries, smoothly cutting off the corner). Round cake optimally begin to form on the outer contour and converge to the middle, for smoothness of the surface can be performed spatulas. Meringue is best baked in the range of 100-130 degrees until dry this can take from a half to 3 hours (focused on the capabilities of the oven!). The meringue needs to dry! You can periodically lift the lid of the oven!

To prepare the cream, gently heat the cream on low heat. Stir the egg yolks with a whisk with sugar and starch until homogenous. To take some of the warmed cream and mix with the yolk mixture, it is important to stir with a whisk to avoid lumps. Then pour this mixture in a thin stream to heated cream, add the vanilla and, while stirring, cook until thick cream. Cool the mixture to room temperature. Butter-soft consistency whitening to whisk, adding a tablespoon of the custard cream; all totalaudio should be a room temperature. The cream sent in a cool place.

To prepare sour cream mix sour cream with sugar till smooth hand whisk. (If you like more sweet cream, the amount of sugar can be increased!)

For making honey cakes using a water bath. In a pan put the following ingredients: honey, sugar and butter, stir until dissolved. In a separate bowl, whip the eggs with salt, add them to the prepared honey mixture, heat for a few minutes (3-4), stirring constantly. Then pour in the alcohol - warmed a couple of minutes, add soda - warmed up in 3-4 minutes (the mixture will increase in volume), and mix all with a whisk. I adapted to do this step without water bath over low heat in a thick-walled pot, and decrease the time of heating, then the mixture must be strained through a sieve. Choose the cooking method yourself.

To honey-oil mixture, add the sifted flour (number is illustrative; you may need more or less), knead the dough, it should be such that from it to form balls of dough. It should be remembered that after cooling, the dough becomes more cool. Do not add extra flour! Prepared dough cover with a cloth and leave for 30 minutes before cooling and aging. You need to divide the dough into 7 equal portions (about 100 g). To turn on the oven for heating up to the temperature of 180-200 C (focus on your oven!).

Roll out thinly into the reservoir a little more uniform in your size (I have a diameter of 30 cm) directly on the parchment, sprinkle with flour, or on a silicone Mat, the dough a little probility flour, move the paper or the rolling pin on a baking sheet.

Baking cakes is 3-4 minutes, and directly hot they need to be cut with a knife the size of a baked meringue (top of pans). Cakes cool down quickly and become dry and brittle!

First, take two honey cake, generously coat each of sour cream, put one on top of the other.

The third honey cake put into two Korzh, lubricated sour cream, grease with a thin layer of oil cream, gently placed on top of the cake with meringue, which lubricates butter cream, put on top of the fourth honey cake with butter cream and gently put it on bezecny cake with butter cream. Spread the remaining honey cakes, coat with sour cream, except the last, which will be the top. His coat and sides with butter cream.

Scraps from honey cakes grind in a blender into fine crumbs. Sprinkle Boca crumbs. In the middle of the cake I put a ring in it, peppered walnuts, the rest of the space was filled with crumbs. Nuts poured liquid honey, on the edge put small meringue (just before serving!). You can decorate according to your taste. The decorated cake should be left for 3-4 hours and get a little bit, certainly in the FRIDGE. This "cake" can be impregnated at room temperature while the meringue at room temperature are melted.