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🍰Honey Cake Medovik
🍯 Honey biscuit:
450 g eggs (9 pieces).
200 g sugar (7 oz, to the eggs)
100 g sugar (3.6 oz, for caramel)
150 g honey (1/3 lb, buckwheat)
8 grams of baking soda (0.5 soup spoon)
500 g flour (17.9 oz)
🍰 Prepare the honey biscuit.
1. Turn on the oven to 360F.
2. Beat the eggs with the sugar until a fluffy froth.
3. Prepare the honey caramel.
Put the sugar on medium heat, bring to a dark brown caramel.
Remove from heat, add honey, hold for another 30-40 seconds on heat, remove, add baking soda, stir.
4. Add the honey caramel to the beaten egg mixture. Whisk for 2-3 minutes.
5. Add flour in batches, sifting it through a sieve. Stir with a spatula.
6. Line a baking tray with parchment. Divide the dough into three portions, leaving a couple of spoonfuls of dough for decoration. Place one part of the dough on the baking tray, flatten it out.
7. Bake in an oven preheated to 360F for 7-8 minutes. Bake 2 more layers in the same way.
8. Let the cakes cool after baking.
🍰 Prepare the decoration.
1. Place the remaining batter on a parchment-lined baking tray and flatten.
2. Bake in a preheated 360 F oven for 7 minutes, then pat dry at 265F.
3. Grate the cooled cake on a fine grater.
🧁 Cream:
500 ml milk (16.7 fl.oz)
100g eggs (2 pcs.)
25 g flour (1 oz)
25 g cornstarch (1 oz)
80 g honey (2.9 oz buckwheat honey)
50 g of butter (3.6 oz, at least 82% fat content)
50 g sugar (3.6 oz)
300 g sour cream (10.7 oz, fat 20-30%)
🧁 Prepare the cream.
1. Heat the milk over medium heat until steaming.
2.Stir the eggs and sugar, add the flour and starch, stir again until smooth.
3. Pour the egg mixture into the milk, stir. Boil with constant stirring, let simmer for 30 seconds, remove from heat.
4. Add honey, stir.
5. Add butter, stir. Add the sour cream and stir again.
🍰 Assemble the cake.
1. Divide the cream into 3 parts. Brush the cooled cakes with the cream, distributing it evenly over the surface.
2. Cut the cake crosswise into 2 equal pieces, place one piece on top of the other.
3. Place in the refrigerator for at least 5 hours.
Cut the uneven edges of the cake.
5. Decorate with sprinkles.