Homemade honey cake

Honey cake is made from ordinary and inexpensive ingredients, the dough is kneaded for only 15-20 minutes, and the taste is magical. Some are frightened by the need to deploy many cakes. But honey dough according to the classic recipe is so elastic and soft that it is very easy to work with.

Ingredients

• For cakes:
• 50 g oil 82%;
• 200 g of granulated sugar;
• 150 g of honey;
• 3 large eggs;
• 500 g of flour;
• salt to taste.
• For the cream:
• 800 g of sour cream (21% and above);
• 200 g of sugar.

Directions

1. Make a water bath. In the upper capacity, cut the butter into pieces, and add granulated sugar, baking soda, and honey. Separately beat eggs with salt. Pour in the rest of the ingredients. Stirring, melt the mass until it becomes liquid (about 10 minutes). You do not need to boil, otherwise, the eggs will start to curdle. The mixture will turn white and more than double in volume. This is done so that all the soda reacts and the preparation is caramelized.
2. Without removing from the bath, pour 2 tbsp. l. sifted flour. Stir vigorously to break up lumps as much as possible, heating for another 1-2 minutes. Under the influence of temperature, the dough will brew, which will give it elasticity and softness.
3. Remove the workpiece from the bath and leave it to cool to a warm state. Sift the remaining flour and add to the custard. Sprinkle the flour in small portions - you may need less flour than indicated in the honey recipe, or vice versa will have to show more. The dough should be well behind the hands, and be pliable, but not clogged with flour.
4. Divide the workpiece into equal parts into 8-10 pieces, and make balls out of them. Wrap each in cling film and refrigerate for an hour. The dough will thicken and the honey aroma will become even more intense.
5. Prepare sheets of parchment. On each rolling pin make a cake from a ball of dough, very thin (not more than 2 mm thick). If you make them thicker, you will get more lush cakes - they will need to soak longer. Using a round stencil (plates, lids from the pan) cut a straight circle.
6. Pierce the cake with a fork so that it does not swell during baking. Put the cut edges aside for now - we will need them to sprinkle on the cake.
7. Bake each cake in a preheated 180 ° C oven for about 3-4 minutes. Readiness is difficult to determine by color, it is better to press the cake with your finger. If it holds its shape well but is still soft, then it can be removed from the oven. Transfer the finished trimmings to a baking sheet and dry in the oven.
8. Prepare honey cream: add sugar to sour cream and beat with a mixer until all crystals dissolve. Here it is important not to whip the sour cream - too thick cream will not soak dry cakes properly. But too liquid cream will not work - it will make honeydew sour. If you add a little lemon juice to the cream at the end of the beating, the cake will feel slightly sour.
9. Assemble the honey cake - stack the cakes on top of each other, smearing each with cream. Brush the top and sides. Use a rolling pin or blender to grind the trimmings. Sprinkle the top and sides of the honey cake with the resulting crumb. To soak the cake better, keep it for the first 1.5 hours at room temperature, and then put it in the refrigerator for another 6 hours. If possible, cover with a lid so that the honey does not absorb foreign odors.