Extremely delicate: Honey cake according to the original recipe

Honey cake is an incredibly delicious cake that takes quite a long time to prepare because you have to bake the cake layers separately. But you can save time and make a soft Honey Cake from the dough. The recipe was shared on the Kolizhanka website.

Honey Cake

Contents:

For testing:

• butter 82% – 180 g;
• sugar – 100 g;
• honey – 180 g;
• salt – 1/4 teaspoon;
• soda – 1 teaspoon;
• eggs – 4 pcs. (240g);
• flour – 300 gr.

For the cream:

• sour cream 20% – 1.4 kg;
• sugar – 200 g;
• vanillin

For the caramel mousse:

• sugar – 150 g;
• water – 50 g;
• cream 33% – 150 gr;
• butter 82% – 50 g;
• salt – 1/2 teaspoon;
• vanillin;
• gelatin – 6 g;
• water for gelatin – 40 g (or 10% cream – 50 g).

Melt the butter in a thick-bottomed pot over medium heat, add sugar, honey and salt. Continue heating until you achieve a homogeneous consistency.

Add the baking powder to the pot and stir vigorously until the mixture turns amber in color. Let it cool for 15 minutes. After the mixture cools down a bit, beat the eggs into it.

Add flour to the ingredients and knead a smooth dough.

Pour the dough onto the parchment on which a circle with a diameter of 23 cm has been drawn. This will be the base cake for the honey cake. Bake the cake base at 170° for 10 minutes.

Pour the remaining dough onto another sheet of parchment paper. Bake the cake at 170 degrees for 17 minutes.

Cut the hot cake into small squares and divide into four equal parts. Grind cake scraps into crumbs.

Now prepare the cream. Beat sour cream with sugar and vanilla. Then put some of the cream in a bowl to decorate the sides of the cake.

And collect the cake. To do this, place a split side on the dish. Cover the inside of the mold with thick film. Grease the base crust with cream and place on a plate. Place the dough cubes on top and then a layer of cream. Change ingredients four times. Cover the pan with plastic wrap and refrigerate overnight.

To make caramel mousse, mix water and sugar in a pan until you get a syrup. Add hot cream to the syrup and stir.

Add salt, vanillin, butter. Mix well and strain.

Dissolve gelatin in hot water or hot cream. Pour the gelatin into the caramel and mix well. Cover the cake with caramel mousse and refrigerate for 30 minutes.

Finally, cover the edges of the cake with cream and sprinkle with crumbs. The cake is ready.

You can also make delicious apple pie.