The cake that everyone loves: honey cake

Honey cake

A cake from childhood that everyone still loves and everyone has their own favorite – I love it when it's ready and every spoonful just melts in your mouth!

On a cake of 12 pieces – 2 of cakes

350g of sugar

320g of honey

4 eggs

150g of butter 82.5% fat

940g of flour + extra flour

20g baking soda

Cream for 6 cakes

450g heavy cream 35%

150g sugar

600g sour cream 20-25%

10g lemon juice

Preparation:

In a large bowl, I mix sugar, preferably buckwheat honey, butter, baking soda, and eggs, put everything in a steam bath, and start heating it up. I stir constantly with a whisk, bringing the mixture to about 55-60 degrees so that it becomes hot and very foamy!

I add flour and knead the dough with a wooden spatula. I remove it from the heat, cover it with foil, and let it cool slightly.

When it is still slightly warm, I divide it into 12 cakes.

I take sheets of parchment and a lot of flour and form a rectangle out of the dough, constantly dusting it with flour and turning it over – it is very elastic while warm.

The finished rectangle should be the size of an A4 sheet and quite thin.

I pierce it with a fork and bake it on a sheet of parchment at 160 degrees until it is a homogeneous golden brown color!

Ready-made cakes can be stored for a month!

Cream:

I add lemon juice and sugar to the sour cream, stir, and set aside until it dissolves.

I whip the cream in a KitchenAid planetary mixer into a stiff foam and then add the sour cream in 2-3 stages!

I take 6 cakes, divide the cream into 5 parts, and generously spread it on each layer.

I don't grease the top layer.

I cover the cake with foil and let it stand in the cold for 5-8 hours!

The most delicate airy honey cake is ready.

You can add prunes, raspberries between the layers of cakes, and even citrus zest to the cream.

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