The cake is honey

To begin with, prepare a fragrant and fluffy honey biscuit. To do this, we will need the following ingredients: wheat flour (I have the highest grade, but you can first), chicken eggs, natural honey, sugar-sand, baking powder and a little vegetable oil without smell to lubricate the bowl. All products should be at room temperature.

Prepare the honey foundation for the future biscuit. In a small saucepan we put 210 grams of natural honey (both liquid and sugared) and add 1 tablespoon of baking powder. How to make a baking powder of dough at home in this recipe. We put the dishes on medium heat and, with constant stirring, warm the honey until completely dissolved.

It is not necessary to boil — just as you see that the mixture has foamed, remove the saucepan from the stove. This is a soda in the composition of the baking powder reacted with honey — it should be so.

Next, we will prepare a biscuit dough. In a suitable container we break 5 chicken eggs (medium size) and immediately pour 180 grams of sugar to them.

Beat everything with a mixer at high speed until the mass increases in volume much, and sugar crystals will dissolve. Depending on the power of the mixer for whipping, you will go from 10 to 15 minutes. According to the consistency and texture, the eggs whipped with sugar resemble air condensed milk or custard. Just remember that you need to beat the eggs very, very good — the splendor and height of the finished biscuit directly depend on this.

Add a honey base to the beaten eggs, which has already managed to cool to a slightly warm state. We carefully mix everything with a spoon or spatula.

Then add 280 grams of wheat flour to the sweet mass, which we pre -sift to remove possible fragments of the garbage and additionally saturate it with oxygen.

Mix all the products with a spatula or spoon so that as a result it turns out such an air and fluffy dough. In no case, never connect the components for biscuit dough using a mixer — only with a spoon, spatula or, finally, with your hand.

Since we will prepare a honey biscuit in a slow cooker, lubricate the bowl with any refined vegetable oil (1 teaspoon is enough). Recently, my cartoon began to take (probably wants to rest) and the baking at the bottom sometimes burns, so I lay the bottom of the bowl with a round cut of parchment.

We lay out a biscuit dough into it and turn on the baking mode. Cooking time — 80 minutes. I do not get tired of reminding that the cooking time of the biscuit may noticeably differ from the specified. It depends on the size of the bowl and the power of the multicooker.

The readiness of the biscuit is checked either visually or using a wooden skewer (toothpick). If it comes out of the dough, then the pastries are ready — this technique is called «check for dry beam.»

Using an insert for preparing food, we take out the finished honey biscuit and let it cool completely. After that, be sure to (!) Let the biscuit can stand for at least 4-8 hours so that it cuts better and does not crumble.

We wrap a completely cooled honey biscuit in a dietary film and let it lay down at room temperature for at least 4 hours, and preferably during the night.

After ripening, the biscuit can be cut without problems into 4 cakes. The lower part, which was at the bottom of the bowl, turns out the most ruddy, so we cut it thinly and then use it to prepare the crumbs. The rest of the biscuit is cut into 3 cakes of the same height. I do this like this: at first I make shallow cuts with a knife-knife around the circle, after which I cut the biscuit using a conventional thread. As an option, you can use a special string, but when working with it, it is advisable to have a couple more hands.

When the biscuit base is prepared for further work, you can do the rest of the ingredients. For a cream, we need oily sour cream and sugar powder. For a layer, we take 300 grams of apricot jam (you can break through the apricot jam with a blender), and for crispy sprinkling — peeled walnuts (100 grams).

In the tank for whipping we put 500 grams of fat sour cream — it should be cold. Add 100 grams of powdered sugar (if desired, you can take more or less). I recommend using the powder, since even with prolonged whipping in cold sour cream, not all sugar crystals can dissolve.

Beat sour cream with sugar powder at the highest speed of about 10-12 minutes, until it increases in volume. Another guideline of readiness of sour cream: it will have a relief, that is, clear and rather stable stains that do not swim will remain from the corolla.

We proceed to the assembly of a honey biscuit cake. On a flat plate or dish we put one cake.

We apply half an apricot jam with an uniform layer.

Next, put and level part of the sour cream. In general, it is important to calculate the amount of cream so that there are enough three cakes on a layer, on the sides and top of the cake.

We collect the rest of the cakes, cream and filling. It turns out 3 honey biscuit cakes, 2 layers of apricot jam and 3 layers of sour cream. Generously coat the sides of the cake with cream. What can remain on a plate, transfer to the top of the cake. For a while (for 20-30 minutes) we transfer the almost ready-made honey cake to the refrigerator so that the sour cream grabs.

In the meantime, we will sprinkle for a cake. I strongly recommend frying peeled walnuts in a dry pan and completely cool, then they will turn out to be crispy and fragrant.

Grind the nuts into a fairly small crumb. You can just chop them finely and soaked or chop in a blender. Pour the walnut crumb into a separate dish.

The lower (most ruddy) cake must also be turned into a baby, which will subsequently serve as a decoration of the cake. It is most convenient to grind a biscuit in a kitchen combine with a nozzle metal knife or blender. We break the cake with medium -sized pieces and put in the bowl.

Literally half a minute, honey crumb turns out.

Connect the nut and biscuit baby.

Mix thoroughly — sprinkling for a honey cake is ready.

It is generous so that there are no empty places left, we apply the baby on the sides and the top of the cake. In fact, the dessert can be served, but it is better to let it be soaked in the refrigerator for 30-40 minutes. In finished form, a honey biscuit cake weighs about 1.7 kg (more precisely 1.660 grams).

How to decorate such a cake is to decide exactly you. I have literally a few nuts.

Honey biscuit cake is perfectly cut with portioned pieces.

Air cakes with honey taste and aroma are amazingly combined with delicate cream made of oily sour cream and apricot layer. And crispy walnuts harmoniously emphasize the juiciness and velvety of the dessert. Prepare for health, friends, and pleasant to you appetite!