Honey cake with fruits

Delicious honey cake with custard and tropical fruits. It is noteworthy that in this honey cake, the cakes and cream do not contain the classic products for such baking - butter, milk, cream.

Ingredients

• For test:
• Eggs - 2 pcs.
• Honey - 2 tbsp. spoons
• Baking soda - 1 teaspoon
• Sugar - 200 g
• Flour - 400 g + 40 g for working with dough
• For cream:
• Sour cream 20% fat - 450 g
• Corn starch - 1.5 tbsp. spoons
• Powdered sugar - 5 tbsp. spoons
• For the fruit layer:
• Banana - 1 pc.
• Orange - 1 pc.
• Kiwi - 1-2 pcs.
• Canned pineapple - 200 g
• Coconut flakes - 2 tbsp. spoons

Directions

1. Prepare all the necessary ingredients for making honey cake. As a fruit layer, I used bananas, kiwi, orange, pineapple. To bring a more exotic note - also coconut flakes. But you can choose the fruit filling of the cake as you wish, using fruits or berries according to the season or availability.
2. Combine sugar and eggs in a saucepan. Pour in the baking soda.
3. Add honey.
4. Stir with a whisk and place over medium heat. While stirring, heat the mixture until a dense foam is obtained.
5. Remove the saucepan from the stove, pour 300 g of sifted flour into the resulting mass first.
6. Stir and add about 100 g of sifted flour. Stir again.
7. Sprinkle the rest of the flour on the table. Put the resulting sticky dough on top of the flour and knead it a little. It is not necessary to mix in all the flour, try not to "hammer" the dough with flour, it should not turn out too dense.
8. Divide the still warm dough into 6-8 pieces according to the number of future cakes.
9. On a sheet of parchment, roll out one piece of dough into a thin cake. When rolling out both the parchment and the dough, sprinkle with flour just enough so that the dough does not stick to either the rolling pin or the parchment. The diameter of the cakes will be about 20 cm, so roll out the cake to about 21 cm so that you can cut it evenly later.
10. Bake the cake in a preheated oven at 180 degrees for 3-5 minutes, until light brown. While one cake is baking, roll out the next one.
11. Immediately after the cake is removed from the oven, cut it off by attaching a plate with a diameter of 20 cm.
12. Bake all honey cake layers in this way. Save the scraps for garnishing the cake. Leave the cakes to cool.
13. While the cakes are cooling, prepare the sour cream custard. Combine sour cream, cornstarch and powdered sugar in a saucepan or ladle. Stir with a whisk.
14. Put the sour cream mixture on the stove and bring to a boil while stirring continuously with a whisk. Boil the sour cream for about a minute until thickened.
15. Transfer the hot custard to a bowl, cover with plastic wrap and let cool completely.
16. Canned pineapple cut into cubes. Peel the kiwi and cut into thin slices. Mill the orange (peel the pulp from the peel and partitions). Peel the banana and cut into thin slices.
17. We collect the cake. Put the cake on a plate, grease it with part of the cooled sour cream.
18. Spread pieces of fruit evenly on the cake with cream, sprinkle with coconut flakes.
19. In this way, collect the whole honey cake with sour cream and fruits, using all the fruits, but leaving a little cream. I baked 8 cakes, but used 7. One cake went extra for crumbs, as there wasn’t enough fruit.
20. Spread the remaining cream on the top and sides of the cake.
21. Grind the cuts of cakes into crumbs and sprinkle them with honey cake with sour cream and fruit. Cover the cake with a wide plate, on which place the weight. Leave the cake for 1 hour at room temperature. Then remove the load, and put the honey cake in the refrigerator overnight.
22. When the honey cake with sour cream and fruit is well soaked, you can cut it and try it.
23. This simple homemade honey cake will not leave anyone indifferent! Enjoy your meal!