Homemade honey cake
I have eaten quite a few honey cakes in my life. This one captivated me, firstly, with its ease of preparation. Secondly, a delicate, airy structure. Fluffy is the most accurate description for this cake. From this amount of products we get 6 cake layers with a diameter of 28 cm. 5 cake layers go into the cake, from one we make crumbs for sprinkling.
Adjust servings in the full version
I added more currant jam to one of the cream layers. I didn't notice any significant change in taste.
First we make the dough. Place margarine, sugar and honey in a saucepan and place on low heat.
Measure baking soda into a separate bowl.
Stirring constantly, wait until the sugar is completely dissolved.
As soon as the first bubbles begin to appear, add all the soda in one go. And stir quickly with a spoon. Be careful, honey and sugar are very hot!
The mixture will begin to bubble very actively and burst out of the saucepan. Continuing to work intensively with the spoon, remove the saucepan from the stove. It is better to hold it over the bowl in which you will make the dough, so that the escaping honey mixture does not drip onto the table.
As soon as the active bubbling stops, pour the remaining mixture (which did not have time to escape) into the bowl with the future dough.
Now you need to wait until the honey-sugar foam cools down. To make the process go faster, you can place the bowl in cold water. Just make sure that water does not get into the future dough.
Let the mixture cool until just warm, then beat in the eggs one at a time, mixing each in thoroughly before adding the next.
Then add the sifted flour and mix. The result is a thick, viscous dough that flows from a spoon in a wide ribbon.
Draw a circle on baking paper. Place 3-4 tablespoons of dough and spread in an even layer, just short of the line. Place in a preheated oven (180 C). It bakes very quickly - 10 minutes per cake. Keep the last cake in the oven a little longer so that it dries. I turn off the oven and open the door.
Beat sour cream with sugar and assemble the cake. It’s more convenient for me to do this in a springform pan of the appropriate diameter. I always leave a couple of spoons of sour cream so that the crumbs stick better later.
Place the assembled cake in the refrigerator for soaking. Cool the dried cake and grind it into crumbs.
Coat the finished cake with the remaining sour cream and sprinkle with crumbs.