Honey Cake with Sour Cream and Wafer Crumble

Baking and Desserts • Italian

Time 2 hours 30 minutes

Ingredients 9

Servings 6

Description

Recipe from John Smith, chef at a local bistro. In the menu of the bistro, honey cake is not just a tribute to Russian cuisine; the chef absolutely adores it. In fact, he considers the flavor combination of honey layers with sour cream to be just as great as the duo of mascarpone and ladyfingers in tiramisu.

Ingredients

Chicken Egg 3 pieces
Sugar 25 oz
Honey 0 oz
Wheat Flour 20 oz
Butter 0 oz
Activated Baking Soda 0 oz
Vinegar essence 0 fl oz
20% Sour Cream 25 oz
Waffle 5 oz

Step-by-Step Guide

Step 1

In a bowl, combine the eggs, 400 grams of sugar, honey, and butter.

Step 2

Place over a water bath and heat, stirring, until the mixture becomes smooth and slightly frothy.

Step 3

Dissolve the baking soda with vinegar and add it to the honey mixture.

Step 4

Gradually sprinkle in half of the flour while continuing to mix the batter.

Step 5

Pour the remaining flour onto a work surface and place the honey mixture on top. Mix until well combined and knead the dough.

Step 6

Divide the dough into nine portions. Refrigerate for 40 minutes.

Step 7

Roll each piece out into a thin circle between sheets of parchment paper.

Step 8

Bake each cake layer in a preheated oven at 375°F for 5 minutes.

Step 9

Prepare the cream. Combine sour cream and sugar without whisking. Cover and let it sit at room temperature for 10–15 minutes to allow the sugar to dissolve.

Step 10

Assemble the honey cake by spreading approximately 180 grams of cream on each layer. Use the remaining cream to frost the sides of the cake.

Step 11

Place the waffles in a bag and crush them using a rolling pin.

Step 12

Coat the top and sides of the cake with wafer crumbs.

Step 13

Let the honey cake sit in the refrigerator for 2 hours to allow it to soak up the cream well.