Honey cake is a simple recipe

Smakota ( offers to prepare a very tasty and aromatic dish – honey pot. For many of us, honey cake is a taste of childhood, such a cake was prepared by mothers for many of us. Today we offer an easy-to-prepare recipe for honeydew, which even a novice housewife will surely succeed.

Pliatsok should soak for at least 8 hours in a cold place, so it is most convenient to prepare it in the evening, and taste it with tea in the morning.

Recipe for making honeydew

  • Wheat flour – 2 cups.
  • Honey – 1 tbsp.
  • Chicken egg – 2 pieces.
  • Oil – 125
  • Sugar – 2 cups.
  • Soda (quenched with vinegar or lemon juice) – 0,5 tsp.
  • Sour cream (for soaking) – 400 g.
  • Glass = 200 g.

An interesting video on the topic – How to make chocolate sprinkles:

Knead butter with sugar (1 cup), add honey and eggs, mix well to a homogeneous creamy mass. Gradually add sifted flour to the butter-egg mixture. We quench the soda with acid (vinegar or lemon juice), add it to the dough. Mix well.

Cover the form with parchment or grease it well with oil. Evenly distribute the dough on the form and put it in the oven heated to 220 degrees for 20 minutes. After 10 minutes from the start of baking, cover the form with foil.

While the cake is baking, we make the impregnation. Mix sour cream and the rest of the sugar. It should be a liquid cream, otherwise it will not permeate the cakes.

Take the cake out of the oven, remove it from the mold. We cut the edges, we will still need them for sprinkling.

Now carefully, with a long knife, cut the cakes in half. We put half of the cake on a tray and start applying the liquid cream.

Place the second half of the cake on top (baked side down so that the cream can seep in more easily) and repeat the procedure.

Sour cream impregnation is quite thin, it will flow from the cake. This is normal. With a knife or a teaspoon, return the cream back to the cake. After 5 minutes, the cream will begin to permeate the cake and stop flowing. Then you can put it in the refrigerator overnight.

Now we will prepare the breadcrumbs. Grind the scraps of cakes to crumbs. The next day, we take the cake out of the refrigerator and with a wide, long knife, gently apply the dusting to the upper side of the cake, then to the side edges, using movements from the bottom to the top.

The honey pot is ready. Bon appetit!

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