Honey Cake Without Eggs
Baking and Desserts • Russian
Description
Honey Cake Without Eggs
Ingredients
- Butter 5 oz
- Sugar 0.7 cups
- Honey 2 tablespoons
- Wheat Flour 3.5 cups
- Sour Cream 10 oz
- Baking Soda (slaked) 1.5 teaspoons
- Condensed Milk to taste
Step-by-Step Guide
Step 1
In a water bath, melt the butter; once melted, add the sugar and honey.
Step 2
Add the sour cream and gradually mix in 1 cup of flour. Add the quenched baking soda and remove from the heat. Let it cool for about 5 minutes.
Step 3
After that, mix in the remaining flour. You may need between 2.5 to 3.5 cups of flour. Ensure the dough remains soft and elastic. If too much flour is added, it will be difficult to roll out.
Step 4
Divide the dough into five equal parts, wrap each in plastic wrap, and refrigerate for 15–20 minutes.
Step 5
Once the dough has cooled, roll out each piece on parchment paper (or foil) and cut into shape. The layers will be very thin. You can prick them with a fork to prevent bubbles. The last layer will be used for crumbs, so it can be left uncut.
Step 6
Bake each layer in a preheated oven at 180–390°F (350–400 degrees Fahrenheit) for about 3–6 minutes. The hot layers are very soft, so it is important to let them cool on a flat surface. You can remove them from the parchment after about 5 minutes. Roll out the last layer with a rolling pin or crush it with a blender into crumbs.
Step 7
For the cream, mix non-sour sour cream (the fattier, the better) with condensed milk. You can add vanilla, jam, or crushed nuts to taste. Spread cream on each layer from the center to the edges. You can use a bit more cream on the top layer. Don't forget the sides.
Step 8
Sprinkle the top with crumbs and let it soak for about two hours. Since the layers are soft, the cake absorbs quickly and turns out very soft.
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