Honey cake with sour cream and nuts

Honey cake with sour cream and nuts turns out to be very tender and airy, with a light honey note. A fairly simple cake from the most affordable products. The cakes are not baked separately, a batter based on kefir is prepared, with the addition of honey, immediately poured into a mold and sent to the oven. After that, the cake is cut into cakes and smeared with cream. Such a honey cake is perfect for tea drinking in the family circle, as well as for a festive feast.

Ingredients

• For test:
• Flour - 160 g (1 cup with a capacity of 250 ml)
• Kefir - 125 ml
• Eggs - 3 pcs.
• Sugar - 125 g
• Honey - 50 g (2 tablespoons with a small slide)
• Soda - 1 teaspoon
• For cream:
• Sour cream 30% - 250 g
• Sugar - 2 tbsp. spoons (or to taste)
• For syrup:
• Water - 125 g
• Sugar - 2.5 tbsp. spoons
• For decoration (optional):
• Walnuts (chopped) - 2 tbsp. spoons + several halves of kernels
• Powdered sugar - 1 tbsp. a spoon
• Fresh mint - a few leaves

Directions

1. Prepare the ingredients for the dough.
2. Sour cream should be thick, otherwise the cream will spread. If you have sour cream of lower fat content, it should be folded onto cheesecloth so that excess whey is glassed. Or you can add a thickener for sour cream to the cream.
3. Honey must be liquid. If it's sugary, warm it up a bit in the microwave.
4. Sift flour.
5. Preheat the oven to 180°C.
6. Line an 18 cm baking dish with parchment paper or grease and sprinkle with flour.
7. In a bowl, combine eggs and sugar.
8. Beat eggs with sugar with a mixer for 5 minutes, until fluffy dense foam.
9. Pour in kefir and honey. Stir the mixture with a whisk or spatula.
10. Add sifted flour and soda.
11. Stir until smooth.
12. Pour the finished dough into the prepared mold.
13. Send the form with the dough to the preheated oven and bake the honey cake for about 40-50 minutes until the test on a dry skewer (i.e. a wooden skewer should remain dry after piercing the finished cake with it).
14. Carefully remove the honey cake from the mold and let it cool completely on a wire rack.
15. Prepare ingredients for syrup and cream.
16. For syrup, combine sugar and water in a small saucepan.
17. Put it on the fire and bring the mixture to a boil. Boil the syrup for 5 minutes over low heat.
18. Remove the syrup from the heat and let it cool completely.
19. For cream, combine sour cream and sugar. You can add some vanilla sugar if you like.
20. Lightly beat the cream with a whisk or mixer until the sugar is completely dissolved.
21. Cut the completely cooled honey cake into three layers of equal height.
22. Put the first cake on a dish.
23. Soak it in syrup.
24. Top with cream.
25. Lay out the second cake and soak it first with syrup, and then lay out a portion of the cream.
26. The top of the cake, without soaking, immediately grease with cream.
27. If desired, you can smear the sides of the cake with cream.
28. Decorate the cake with chopped nuts and powdered sugar.
29. Let the finished cake soak in the refrigerator for 2-3 hours.
30. Before serving, for beauty, I put halves of walnut kernels and mint leaves on the cake.
31. Honey cake with sour cream and nuts is ready.
32. Enjoy your meal!