Homemade honey cake is in no way inferior to cakes prepared by professional pastry chefs.
It is necessary
Honey - 3 tablespoons, baking soda - 1.5 teaspoon, butter - 100 grams, powdered sugar - 1 cup, sugar - 1 cup, chicken egg - 3 pieces, flour - 4.5 cups, sour cream - 750 grams, a 3 liter bowl - 1 piece, a 1 liter bowl - 1 piece, a colander, gauze, a 3 liter saucepan - 1 piece, salt - 100 grams, baking parchment paper - 1 roll
Instructions
Step 1
Put the honey in a 3 liter bowl and soften in a water bath. Add soda to honey and stir thoroughly. Add softened butter to the resulting mass and mix everything again. Beat eggs and powdered sugar in a 1 liter bowl. Pour the beaten eggs into the honey mass and stir, adding flour. You will get a thick dough. Put the dough in the refrigerator for 3 hours.
Step 2
Pour salt into a three-liter saucepan, put a colander on it, put cheesecloth in a colander and put sour cream on it. Excess moisture will be removed from the sour cream in 3 hours. After that, add sugar to the sour cream and mix thoroughly.
Step 3
Remove the dough from the refrigerator and divide into eight equal parts. Cut sheets about 40 centimeters long from a common roll of parchment paper. Put a sheet of parchment paper on the table, lightly sprinkle with flour, put the prepared piece of dough on it and roll it out. The thickness of the layer should be no more than three millimeters. Transfer a sheet of parchment paper with the dough to a baking sheet and place in the oven. The oven should be preheated to 180 degrees. Bake the crust until light brown. It's about five minutes. Bake the other seven cakes in the same way.
Step 4
Separate the parchment paper from the finished cakes. Depending on what kind of cake you want to make, cut out the correct circle, rectangle or square from each cake. All eight layers must be the same shape. Do not throw away the cuttings from the cake layers.
Step 5
Put the first cake on a dish and brush it with prepared sour cream. Lay all the cakes on top of each other, greasing each cake with sour cream. The stacked stack of cakes should be smeared with sour cream on top and from the edges. Knead the crumbs from the cakes in your hands until small crumbs are obtained. Sprinkle the cake with the resulting crumb and put it in the refrigerator for five hours.
