Ingredients: 📌For biscuit d=18cm:, eggs, granulated sugar, honey, soda, salt, flour, 📌For cream:, weighted fermented baked milk, boiled condensed milk
Cooking method:
✅ Biscuit: First, turn on the oven at 170 degrees. Let's prepare a form d=18 cm. Heat honey in a saucepan, but do not bring to a boil. Then add baking soda and mix. We remove from the fire. The mass will foam strongly, increase in volume and turn white. We leave to cool. At this time, beat the eggs with a pinch of salt and gradually add sugar. Whisk until fluffy and white.
In portions, stir in the honey mass to the egg mass, gently mixing with a spatula. Then add the sifted flour, gently mixing with a spatula. Pour the batter into the prepared pan and place in the oven for 45-50 minutes. We check the readiness of the biscuit with a skewer, piercing in the middle of the biscuit.
✅Cream: I froze ryazhenka in advance (2 packs of 450 ml each) in the freezer. The next day I took it out of the freezer and removed the packaging. We take a large container. We put a colander on it. We put gauze in several layers in a colander and spread the frozen fermented baked milk on it. Put a plate on top and leave to defrost at room temperature.
When the fermented baked milk is defrosted and the whey drains, remove all the cream from the gauze. Now you can prepare the cream. Beat boiled condensed milk until soft and add fermented baked milk to it. Blend with an immersion blender until smooth.
✅ Assembling the cake: I did not put the biscuit in the refrigerator, but immediately began to collect the cake without the ring. Cut the biscuit into 3 cakes. The cream can be left a little for re-trimming the cake. I soaked the cakes with regular milk.
The first cake - impregnation - cream The second cake - impregnation - cream The third cake - impregnation - cream You can cover with cling film and put in a slightly cool place for 4-6 hours. After the time has elapsed, remove the film, trim again with cream and decorate as you wish. Happy tea drinking 😋🎂😍