Honey cake recipe

 Honey cake

Honey cake recipe (honey cake )
Honey cake is loved by many people, it is a very tasty dessert that the Russians bring to the world cuisine. It's one of my favorite cakes, my mom used to bake it when we were little :)
I took a few steps on the phone, but I still remember the photo of the dough.


The diameter of the pot I use is 22 cm

 

What you need: for Honey cake recipe

200 grams of powdered sugar
100 grams of butter
2 large eggs
2 full xq points
1 teaspoon baking soda (incomplete)
410 grams of flour (the recipe was written between 400-500. I hit 410 was enough)

For the cream:
250 grams of butter
1 jar of condensed milk (keep 2-3 xq at the bottom of the jar, not all of one jar is needed)

100 grams of ground walnuts to taste in the middle layers

Honey cake Preparation:

First, take a pot and pour about 2.5 cups of water into the pot, let the water boil on the stove. Boil water over low heat.
Put butter, honey and sugar in the same pot on top of the pot.


The pot you put in your mouth should not touch the water, the bottom of the pot of boiling water will heat the pot and the food inside will melt.

Stir and melt all the food, after the powdered sugar is completely melted (look at the spoon you are mixing, if you do not see sugar granules in the spoon, then the sugar has melted), add baking soda and mix again.
You will see that the foam rises, do not be afraid to rise. Stir in this situation for 2 minutes.

Then remove from the heat, stir and bring to room temperature. Dip your finger in the mixture, if it is comfortable, ie not hot, then you can add eggs.

In a warm state, add the eggs so that the eggs do not cook over the heat of the dough.
Add the eggs to the mixture and mix well, you can mix with a hand whisk, even if you want a spoon.
Sift the flour, add it in portions and mix. Remember that when the dough is hot, it takes a lot of flour, it must be between warm and cold, so that both the eggs do not cook and the dough does not add too much flour.

The dough is not suitable for kneading by hand, it is a little soft, so leave it in the same bowl, cover the mouth of the dish with stretch film or a lid and refrigerate for 30-45 minutes.
hold on. When the refrigerator is not stored, it is very difficult to work with the dough, it is impossible to collect it.

 

When the time is up, divide the dough into 8 parts, sprinkle a little flour on the board and roll out the dough. (7 for cake, one for baking)

(Recently, when baking, take the edge of the cake pan with the keys locked, but spread it on the bottom of the cake, and send it to the oven with it.)
This method is very easy, but also the edges are neat. Do not forget to lubricate the ceiling.

If not, roll out the dough on greaseproof paper and send it to the oven.
To keep the edges neat, you can turn the lid or plate upside down with a knife and cut it round. If the edges are too much, do not rub the 8th crust on it, and bake it as another layer of cake.

Turn on the oven and bake at 200 degrees for 5-6 minutes, do not forget to control.
Cook all the coriander in the same way, let it cool. Take the 8th at the end a little smaller than the others and we will grind it.

For the cream, beat the oil at room temperature for 4-5 minutes on the highest setting of the mixer.
Then add condensed milk and beat again for 10 minutes. The cream should be airy and firm.
Remember that the fat must be soft at room temperature, otherwise the milk condensed with cold butter will rot after a while.

Take one of the baskets, apply cream on it, pour in the ground walnuts and place on top of the other basket.

Assemble the cake in this sequence. Cream the top and edges and cover with a scrub.
Rest the cake for at least 12 hours, then cut and eat.

Let me note that I took the photo one day after I made it.

Bon APETIT