I decided to dilute the classic taste of my favorite dessert with meringue and nuts. It turned out to be the most winter combination: honey, nuts, spices. This cake was made on my eldest son's birthday. There are no indifferent people left, and we have a new version of the cake "registered".
Beat eggs with sugar until smooth. This is convenient to do using a food processor.
Mix the whipped mass, honey, salt, and butter. Put in a water bath and heat until the oil and sugar are completely dissolved.
Add the soda and mix. The mass will increase in volume by 2-3 times!
Add 300 gr. flour, spices and continue to heat the dough in a water bath. Constantly stirring!
When the dough is well heated, remove from the bath, add the remaining flour and knead a homogeneous dough.
Cool and put in a bag, let it lie in the refrigerator for about 6 hours (I cooked at night). Divide the dough into 10 parts and bake at 180 degrees for about 10-15 minutes (this is for an ordinary round cake)
Grind the nuts in a blender with 2 tbsp of sugar (of the total amount) on a pulse mode. This is very convenient to do using the blender attachment of the combine.
Whisk the whites lightly with salt. Add all the sugar in three steps and beat to a state of "bird's beak".
Mix the nuts with the flour and mix in three steps in the proteins, gently, folding movements from the bottom up.
Put the dough on parchment according to the size of your honey cakes (I have a rectangular cake). Before baking, sprinkle a thin layer of powdered sugar twice!
Bake for about 15-20 minutes at 180 degrees.
Prepare the glaze: melt the chocolate in a water bath, add the vegetable oil and mix everything.
Grease the nut meringue cakes on the bottom side. On top-a crust of powdered sugar is formed.
Prepare the cream: boil the sugar in the milk for about 10 minutes over medium heat. Cool. You will get a milky soft caramel (when cooled) with a pleasant creamy aroma.
Lightly beat home-made sour cream and add milk caramel. Continue whisking until well mixed and fluffy. Do not overdo it, otherwise you will get a bundle of mass on the oil and serum!
You can prepare and store sour cream 25-30% using a thickener for sour cream (I prepared it, because after work, the market did not work, buy home did not work) or sour cream pre-weighed in gauze (at least 4 layers) or dense fabric.
Grease the cakes with cream and alternate the honey cakes and nut meringue. It is convenient to collect such a cake in a ring (or a suitable form).
I was building a cake box, so my design was going a little differently. I baked cake cakes and parts of the " box " according to the size.
Templates and number of parts:
Cakes - 18×20 cm - 5 pieces
Decor-7×18 cm -2 pieces
7×20 cm - 2 pieces
3×9 cm - 10 pieces (8 for decoration, 2 spare)
The corners of the " box " were attached with melted chocolate and all this was fixed before leaving the cake to soak.Give the cake to soak and before finishing the decoration, grease with cream, put the berries, remove the fixing tape. The sides of the "box" can also be decorated with cream, simulating melting snow or icicles.
Sprinkle the top with powdered sugar, creating the impression of a light snowball.
And this is what a piece of cake looks like on the cut!