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 Honey Cake with Sour Cream Recipe
This is probably the most favorite cake in my family. It is quite simple to prepare, and the young hostess will cope with it.
Course Children's Food Ideas, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword Medium
Cook Time 120 minutes
Servings
Ingredients
Dough
Cream
Course Children's Food Ideas, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword Medium
Cook Time 120 minutes
Servings
Ingredients
Dough
Cream
Instructions
  1. DOUGH: preheat the milk (almost to a boil) and pour in the cocoa. Mix thoroughly. It will turn out a thick mass.
    DOUGH: preheat the milk (almost to a boil) and pour in the cocoa. Mix thoroughly. It will turn out a thick mass.
  2. Melt the butter. Cool it down.
    Melt the butter. Cool it down.
  3. Honey is heated (do not bring to a boil!) and pour in the soda. Stir to form a foam. Cool it down.
    Honey is heated (do not bring to a boil!) and pour in the soda. Stir to form a foam. Cool it down.
  4. Beat the eggs with sugar. Add the melted butter to the eggs. Add cocoa and milk. Mix it. Add honey foam. Mix it.
    Beat the eggs with sugar. Add the melted butter to the eggs. Add cocoa and milk. Mix it. Add honey foam. Mix it.
  5. Sift the flour and knead the dough. Knead for a long time! Divide the dough into 10-12 parts. Cover the severian dough and start rolling out the cake. You can put the dough in the refrigerator for 20-30 minutes.
    Sift the flour and knead the dough. Knead for a long time! Divide the dough into 10-12 parts. Cover the severian dough and start rolling out the cake. You can put the dough in the refrigerator for 20-30 minutes.
  6. Roll out the dough on baking paper. Cut out a circle (I have 24 cm). Thickly prick the cake with a fork and bake at a temperature of 160-180C ~ 5-7 minutes. Check the readiness of the pie by pressing on the middle, the finger should not fall through.
    Roll out the dough on baking paper. Cut out a circle (I have 24 cm). Thickly prick the cake with a fork and bake at a temperature of 160-180C ~ 5-7 minutes. Check the readiness of the pie by pressing on the middle, the finger should not fall through.
  7. Remove the paper from the cake and cool it on a flat surface, as hot cakes are soft and can deform.
    Remove the paper from the cake and cool it on a flat surface, as hot cakes are soft and can deform.
  8. Put the cooled cakes in a stack. I got 13 cakes. One cake went for sprinkling.
    Put the cooled cakes in a stack. I got 13 cakes. One cake went for sprinkling.
  9. CREAM: for cream, it is better to weigh sour cream, fold the gauze into 4 layers, put it on sour cream and leave for 4 hours or longer, so that the excess serum is glass. If you take sour cream with 20% fat content, then you need to take another 1-1. 2 kg.
    CREAM: for cream, it is better to weigh sour cream, fold the gauze into 4 layers, put it on sour cream and leave for 4 hours or longer, so that the excess serum is glass. If you take sour cream with 20% fat content, then you need to take another 1-1. 2 kg.
  10. Beat the boiled condensed milk with a mixer and gradually add sour cream. Whisk everything well. If you have not found high-quality boiled condensed milk, it is better to cook it yourself from this condensed milk with sugar.
    Beat the boiled condensed milk with a mixer and gradually add sour cream. Whisk everything well. If you have not found high-quality boiled condensed milk, it is better to cook it yourself from this condensed milk with sugar.
  11. Put the cake together! Lubricate each cake with cream. If you cover the cake with icing, then leave the top cake without cream. Grease the sides of the cake with cream and sprinkle with crumbs (to do this, rub one cake with a rolling pin). I used a ready-made (store-bought) glaze. Leave the finished cake at room temperature for 1.5-2 hours and put it in the refrigerator for 3-4 hours.
    Put the cake together! Lubricate each cake with cream. If you cover the cake with icing, then leave the top cake without cream. Grease the sides of the cake with cream and sprinkle with crumbs (to do this, rub one cake with a rolling pin). I used a ready-made (store-bought) glaze. Leave the finished cake at room temperature for 1.5-2 hours and put it in the refrigerator for 3-4 hours.
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