Smakota ( recommends a tender, delicious melt-in-your-mouth pie! The cakes for this cake turn out to be soft, biscuity, they rise very well when baking, so the cake turns out tall. And they (unlike most honey cakes) do NOT harden and do not dry out after cooling, so they can be made in advance and stored in the refrigerator, wrapped in film.

Recipe for making honeydew

  • sugar – 0,5 cups.
  • oil – 100 g.
  • egg – 3 pieces.
  • honey – 1 cup.
  • soda 1 tsp
  • flour – 2,5 cup.
  • Cream
  • cream – 450 ml.
  • sour cream – 600-700 g.
  • sugar – 0,5 cups.
  • cognac – 1 tbsp.

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

  1. Mix butter, sugar, eggs, soda and honey and place in a water bath. Heat, stirring constantly, for 5 minutes. When the mixture melts and heats up, remove from heat and add flour. Mix thoroughly. The dough should be a little runny. Cover the bowl and refrigerate for 12 hours.
  2. It is good to knead the dough in the morning and bake it in the evening. We heat the oven to 200 degrees.
  3. Divide the dough into 8 equal parts.
  4. Take 3 sheets of parchment (baking on one sheet, cooling on the second, and rolling out the cake on the third) and draw circles with a diameter of 25 cm on them. Dust the parchment with flour, put a piece of dough on it and stretch it with your hands to the desired size. The dough is soft and very obedient, a little sticky, so it must be stretched with floured hands. Brush off excess flour and transfer the parchment to a baking sheet.
  5. Bake each cake for 4-5 minutes until golden brown. While one cake is baking, make another.
  6. Cool the cakes and cut them according to the stencil, and dry the remaining crumbs in the oven and use them for sprinkling the cake.
  7. For the cream, whip sour cream, cream, sugar and add cognac.
  8. Grease the cakes and the edges of the cake with cream. Sprinkle with crumbs.
  9. Put the cake in the refrigerator for soaking for 8-12 hours.

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