Honey Cake

Ingredients

• Honey 10 oz
• Butter 0 oz
• Chicken Egg 4 pieces
• Sugar 0 oz
• Wheat Flour 10 oz
• Activated Baking Soda 0 oz
• 20% Sour Cream 10 oz
• Powdered Sugar 5 oz

Step-by-Step Guide

Step 1

Place a saucepan with water on the stove and let it heat up well. On top, set a bowl with honey and wait until it becomes liquid, then add pieces of butter. Whisk the mixture until the butter is dissolved and leave it on low heat.

Step 2

Meanwhile, start beating the sugar and eggs at high speed: this will take about eight minutes, and the result should be a thick white cream.

Step 3

Mix the flour with baking soda and sift through a sieve: this will make the layers lighter.

Step 4

At this point, the honey mixture should have taken on a brown hue. Remove it from the heat, add the egg mixture, and whisk together using a motion from top to bottom. Then, add the flour and mix again, but this time using a bottom-to-top motion.

Step 5

For the cake, you will need six layers, each 20 cm in diameter and 2 mm thick. In a production setting, metal rings like these are used, but at home, you can pipe the layers by eye. There will be some leftover batter; bake it as a single layer — this will be used for the honey crumble decoration.

Step 6

At 'Azbuka Vkusa', they use large convection ovens that resemble refrigerators. However, for a home oven, it should be preheated to the highest possible temperature, and the layers should be baked for three to four minutes: they should turn the color of buckwheat honey and remain soft. Once they are ready, place them in the refrigerator to cool.

Step 7

Prepare the sour cream frosting: whisk together the powdered sugar and sour cream until smooth and well combined.

Step 8

Assemble the cake: place the first layer with the baked side facing up, spread with cream, and then add the next layers with the baked side facing down. Also spread cream on the top. Crush any leftover layer in a blender until it becomes fine crumbs. Coat the cake with these crumbs on all sides.

Step 9

The finished cake can be decorated with powdered sugar and honey, then placed in the refrigerator overnight, or preferably for a full day: during this time, it will settle down by about one and a half times and absorb the cream.