The honey cake or mushroom cake is a classic cake of the Soviet era. "Medovik" is an incredibly tasty, juicy multi-layered dessert with a honey smell that can be prepared from available products, which is why it has so many fans. But there are also those who are afraid to cook a cake with honey because of the large number of cakes. In fact, there are many options for the cake, and for those chefs who do not want to spend a lot of time in the kitchen, there is a recipe for a quick honey cake. In just 3-4 steps, you get a fragrant, moderately sweet cake with sour cream. Seasonal berries and waffles can be used as decoration of the cake.
It is necessary
- Cake products:
- • 2 tablespoons of honey
- • 2-3 tablespoons of water
- • ¾-1 glass of sugar
- • 1 teaspoon of baking soda
- • 100 grams of margarine or butter
- • 2 chicken eggs
- • 3.5 cups flour
- Cream products:
- • 400-450 grams of sour cream 20%
- • ¾-1 cups powdered sugar
- • vanillin
- Cooking utensils:
- • Baking tray
- • Casserole for dough
- • Wooden stirring spoon
- • Paper or baking mat - 2 pieces
Instructions
Step 1
Mix honey, sugar and water in a saucepan. Knead the mixture thoroughly until smooth and put on low heat. The mixture is heated until the sugar grains are dissolved. After the sugar has dissolved, add baking soda and continue stirring. The mass increases slightly in volume and takes on a creamy golden hue.
Step 2
The mass is removed from the heat and cooled slightly, about 1-3 minutes. After that, margarine or butter at room temperature is gently mixed into the mixture. In a separate bowl, beat the eggs a little with a fork and gently stir into the cooled honey mixture.
Pour sifted flour into the resulting homogeneous mixture, and also knead thoroughly. As a result, there will be a liquid dough in the pan, which flows freely from the spoon. The dough is sent to the refrigerator for 30-60 minutes to rest. During this time, the dough will thicken and nourish.
Step 3
While the dough is cooling, prepare paper or baking mats, as well as a cream of sour cream and powdered sugar. Beat the cooled sour cream with a mixer, gradually adding powdered sugar. The finished cream is sent to the refrigerator to cool.
2-3 tablespoons of dough are applied to a rug or paper and a circle is drawn evenly with it. The resulting circle may be larger in size than the cake blank, but this is not a problem, since the scraps from the cake will be used for decoration. Each circle is baked for 5 to 7 minutes at an oven temperature of 160-180 degrees.
Step 4
As a result, 4-6 cakes should come out of the resulting dough. After the cakes are baked and cool, they start assembling the cake. Each cake is greased with sour cream, including the topmost one and sprinkled with crumbled crumbs. The honey cake should be soaked for 1-2 hours and can be served.
