Ingredients
- Honey – 3 tbsp
- Wheat flour – 3-3.5 cups
- Sugar – 1 cup
- Butter – 150 grams.
- Chicken egg – 3 pcs.
- Baking soda – half a teaspoon
Cream:
- Sour cream 26% – 600 grams.
- Powdered sugar – 150 grams.
- Lemon juice – 1 tsp
Prepare the dough base in a water bath. To do this, heat water in a saucepan.
In a container of a suitable diameter (to keep well on the pan, but not touch the water in it), place the butter, sugar and honey- melt and stir.
Remove the melted mass from the heat. It should be of a uniform consistency and rich dark yellow colour.
In a separate bowl, beat the eggs with a mixer. Combine beaten eggs with melted butter, sugar, honey and baking soda.
Make sure that the sweet mixture is not too hot, and pour in the eggs gradually, stirring all the contents.
Sift the flour in advance and pour in small portions into the egg-honey mixture or you can immediately add flour through a sieve, periodically kneading the dough.
The dough should be thick but soft. Shape the dough into a tighter shape. To do this, pour flour on the work surface and roll the dough in it, kneading it until you get a flexible, pliable mass that does not stick to your hands. Give the dough the shape of a loaf (cylinder) and divide it into the required number of parts – according to the number of planned cakes.
You can roll the pieces into balls and cover with a napkin while you roll out the layers.
On a piece of parchment paper or a silicone mat, roll out each piece of dough into a very thin circle.
Align the edges of the circle with a mould or any vessel of a convenient diameter. Uneven edges cannot be cut off but broken off after baking. Bake the cakes in turn in a hot oven – at a temperature of 200 degrees.
Each layer of the cake takes about 3 minutes.
Grind the scraps of baked dough in a blender or crumble by hand. Prepare sour cream by whipping sour cream with powdered sugar and adding lemon juice. Option to add some vanilla.
Let cool in the refrigerator for several hours. Lubricate all the cakes with sour cream, be sure to lubricate the sides.
Place them on top of each other and sprinkle with crumbs of dough.
Put the cake in the refrigerator for 8-10 hours to soak well. Decorate the finished honey cake to your liking.
