Russian honey cake classic

In a small saucepan combine butter, honey, sugar and salt, send it to the stove. The fire must be weak so that the mass does not boil. Stir the contents and leave on the stove until the butter melts. If you are opposed to subjecting honey to heat treatment, you can melt it in a water bath.

As soon as the mass has reached uniformity, immediately remove the dishes from the heat. Add soda and stir quickly. An important point - the soda must be fresh for the reaction to take place, and the cakes to rise as needed. Focus on the appearance of a foam that forms on the surface of the honey mass. Stir for a minute, this is enough. By the way, soda can be replaced with 2 tsp. baking powder, but baking soda is preferred for this recipe.

Pour the mass into a bowl and let it cool, it should be warm, but not hot. We introduce one egg at a time, mixing well the dough after the introduction of each egg.

Now we introduce flour: its quality is different for everyone, so the amount may differ by approximately 50 g up or down. Introduce flour in portions so as not to make the dough unnecessarily tight. With a poor-quality test, the cakes will come out too dense, which will certainly spoil the taste of the cake. At first, the dough is well kneaded with a spatula, but in the end it is better to finish it with your hands. It turns out soft, elastic and does not stick to hands at all.

From the resulting volume of dough, you need to get 12 cakes. To do this, we divide the entire mass into 12 equal pieces, weighing about 70-75 g. If you do not want such a number of cakes, then you can reduce the number, but make them thicker than usual. We roll the pieces into balls and cover them with cellophane on top so that they do not wind.

We roll out the cakes immediately on parchment or on a Teflon rug so as not to transfer them. Lightly dust the parchment with flour and roll out the ball in a very thin layer so that it literally shines through. Poke holes all over the cake with a fork to keep the dough from bubbling. We put the baking sheet in a hot oven at 180 degrees. for 3-4 minutes.

The finished cake should be browned on top and get a beautiful shade. While it is hot, immediately cut it to the desired diameter. This can be done with a plate or a pan lid. Since the cake is very soft, it is easy to do this, just press the plate firmly against the cake, after which the extra edges easily move away. We let the cakes cool, and collect the excess trimmings together to make a sprinkle out of them. Cooled cakes are quite fragile, so handle them carefully.

Our classic honey cake recipe is prepared step by step with sour cream. To this end, we combine fatty sour cream with powdered sugar, add vanillin or vanilla sugar and mix, obtaining a uniform cream consistency. If there is no powder, then you can add sugar, but first this cream must stand in the refrigerator.

After the cakes have completely cooled, you can start assembling the cake. It is convenient to use the ring, but you can do without it. We put a little cream on the bottom of the stand, and a cake on top. We put 2-3 tablespoons of cream on each cake and distribute it well, not forgetting the edges. Thus, we collect the entire honey cake. You can add any berries to the cream layer, making the cake even tastier. The cakes are not strongly pressed against each other. If you decorate the cake with crumbs on top, then we also coat the last cake on top with cream, and if you want to decorate with icing, leave it empty. We cover it with a film on top and put it in the refrigerator for 6 hours to stabilize and impregnate.

We remove the film and rings from the cake and proceed to decorate. Lubricate the sides with the rest of the cream, and process the trimmings of the cakes into crumbs. Making crumbs is very simple, you can knead it with your hands, chop it with a rolling pin or a blender. Sprinkle generously with crumbs on the top, and then sprinkle on the sides. Additionally, you can decorate the classic homemade honey cake with berries or bees made from peanuts.

After decoration, the honey cake is immediately ready for serving, but it is better to give it more time to soak. Any cake should be cut with a very sharp knife to preserve the beauty of the cut. Look at what a chic cut we got due to thin cakes. It cuts very easily, like softened butter. Try to remember the taste of the classics by making a classic honey cake with sour cream according to this recipe!
Enjoy your meal!