Honey cake with molasses

Delicious and quick honey cake, which will take no more than an hour to prepare, it will take 2 hours to soak. For the test, you will need molasses, which can be quickly prepared at home. Cream for the cake is used sour cream and honey.

Ingredients

• For molasses:
• Sugar - 160 g
• Citric acid - 1 g
• Baking soda - 1.5 tsp
• Water - 70 ml
• For cakes:
• Flour - 350 g (+ for kneading - about 1 cup)
• Butter - 100 g
• Sugar - 160 g
• Eggs - 3 pcs.
• Molasses - 3 tbsp. l.
• For cream:
• Sour cream - 600 ml
• Honey (herbal) - 100 g
• Lemon (juice) - 1 pc. (or 0.5 large lemon)
• For decoration:
• Fresh raspberries - to taste

Directions

1. The first thing to start with is the preparation of molasses. Pour 70 ml of water into a saucepan. Pour 160 g of sugar into it, put it on the fire and prepare the syrup (in no case should you use a spoon or whisk, just shake the pan with your hand to further melt the sugar).
2. Let the syrup simmer for about 5 minutes. Pour soda and citric acid there, boil for another 2 minutes and the molasses is ready. The molasses should come out thick and stretch like honey.
3. Meanwhile, make a water bath. In a bowl, melt the butter, 160 g of sugar, add the eggs and stir everything with a spoon or spatula. As soon as everything melts and mixes, add molasses (3 tablespoons). After mixing all the ingredients, remove from the bath. Gradually introduce the amount of flour indicated in the recipe (this is about 2 faceted glasses with a slide). Knead the dough gently so that no lumps form.
4. Sprinkle the table with flour, lay out the dough. Knead, adding flour, until the dough becomes very soft and viscous, like chewing gum.
5. Roll out the "sausage". Divide it into two equal parts (it will be more convenient to divide the dough into equal pieces).
6. From this amount of dough, 6-8 pieces should come out.
7. Line a baking sheet with parchment paper or foil. Roll out each ball of dough as thinly as possible. The thickness of the rolled dough should be about 1-2 mm.
8. Use the pot lid to draw a circle. Pierce the center of the circle with a fork so that the cake rises evenly. Send to the oven preheated to 200 degrees for 5 minutes. By the time you roll out the next cake, the first one is already ready. Each subsequent cake will bake faster than the previous one.
9. Hot honey cake layers should be cut with a knife. Leave the edges to sprinkle on the cake. Let the cakes cool for 30 minutes.
10. Cooking cream for honey cake:
11. Beat sour cream with sugar, vanilla sugar and honey. Add lemon juice. We mix everything until smooth.
12. Lubricate the bottom of the plate with cream. Put the cake, soak it with cream. So alternate until the cakes run out.
13. Grind the edges of the cakes into crumbs. Sprinkle the top of the cake with crushed crumbs, carefully lay out the raspberries in a circle. Leave the honey cake for 1 hour at room temperature to soak, then send the cake to the refrigerator to set the cream.
14. Serve the finished honey cake with fragrant tea.