Honey cake with amazing cream
Hello everyone! My name is Natalia, and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to cook the most delicate honey cake with soft aromatic cakes and amazingly tasty cream.
The dough is prepared very quickly, you do not need to roll out and cook anything, you just mix everything and you can bake. The cake is baked for only 8 minutes.
You can watch a step-by-step video recipe in my video below.
Let's cook
Let's start with the cream
- For the cream we need 640 grams of sour cream
- Add 20 grams or 4 tsp to sour cream. tablespoons of vanilla sugar. Vanilla sugar can be added to taste
- 200 grams of chopped white chocolate
Stir so that the chocolate is completely covered with sour cream.
In the recipe I use Schogetten White white chocolate portioned.
We heat everything together in a microwave oven or in a water bath to about 50 degrees.
Stir until the chocolate is completely dissolved and the cream becomes homogeneous.
The cream is ready, cover it with cling film and put it in the refrigerator.
Next, the dough is cooked very quickly, so do not forget to turn on the oven and heat up to 180 degrees.
- Break 2 eggs into a bowl
- Add a whisper of salt
- 100 grams or 5 tbsp. tablespoons without top sugar
Stir until smooth.
- Pour in 30 grams or 2 full tbsp. spoons of milk
- 70 grams or 7 tbsp. tablespoons of vegetable oil
- 70 grams or 3 tbsp. spoons of liquid honey. If your honey is thick, then 2 tbsp. spoons
- 8 grams or 1 tsp. a spoonful of soda
Stir until smooth.
- Sifting, add 200 grams or 10 tbsp. no topped spoons of wheat flour
Stir until smooth.
- Add 12 grams or 1 tbsp. spoon of 9% vinegar
Stir until smooth.
The vinegar in this recipe can be replaced with 2 tbsp. tablespoons of freshly squeezed lemon juice.
The dough is not thick, it flows easily from the shoulder blade.
- Divide the dough in half
Pour half of the dough onto a baking sheet covered with parchment paper and evenly level the dough over the surface.
I make a cake of 34 x 26 cm.
We remove the bake in an oven preheated to 180 degrees for 7-9 minutes until a beautiful golden color. My cake was baked for 8 minutes.
We check the readiness of the cake with a wooden stick.
Pierce, if the stick comes out dry, then the cake is ready.
Cover the cake with parchment paper and turn it over.
Removes the parchment paper on which the cake was baked.
Cut off the edges immediately.
We remove the scraps to the side, they will decorate the finished cake.
Bake the second part of the dough in the same way.
Cut the cake into pieces.
- I make 2 cakes measuring 16 by 16 cm
- and 2 cakes measuring 16 by 8 cm
Cool the finished cakes to room temperature.
The cakes cool very quickly, literally in 10-15 minutes.
Let's form a cake
Put the first cake on a plate
Install a detachable mold and an acetate film.
Divide the cream visually into 6 parts and cover the cake with 1/6 of the cream.
We spread 2 cake layers.
My second cake consists of 2 halves.
I am making a square tall cake, so I cut the cakes this way.
Cover the cake with cream.
We spread 3 cake layers, press the cake down slightly.
- So, alternating cakes and cream, we form the whole cake.
- The cake will consist of 6 layers and 6 layers of cream
Cover the last cake with cream and put the cake in the refrigerator for 5-6 hours so that the cake is soaked and stabilized. I usually clean at night.
After stabilization, we release the cake from the mold and film.
With the cream that remained on the acetate film, coat the edges of the cake.
If the cream from the film is not enough for you, then you can coat the edges with just sour cream.
Grind the cut pieces in a blender into crumbs.
If you don't have a blender, you can put them in a food bag and grind them with a rolling pin.
Sprinkle the whole cake with crumbs.
The cake is ready and ready to be served! I advise you to cook it.
The cake is very tasty, delicate, soft, aromatic!
A wonderful cake both for home tea drinking and for meeting guests!
Ingredients designed for cake size 16 by 16 cm, height 7.5 cm, weight 1400 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams.
In 1 tablespoon without top - 20 grams of flour, with top - 25 grams.
Cakes
2 eggs
a pinch of salt
100 grams (5 tbsp. tablespoons without top) sugar
70 grams (3 tbsp. spoons) liquid honey
70 grams (7 tbsp. spoons) vegetable oil
30 grams (2 full tbsp. spoons) milk
8 grams (1 tsp. spoon) soda
200 grams (10 tbsp. spoons without top) wheat flour
12 grams (1 tbsp. spoon) 9% vinegar
Cream
640 grams of sour cream or thick natural yogurt
200 grams of white chocolate
20 grams (4 tsp. spoons) vanilla sugar