HONEY CAKE according to grandma's recipe (with winter decor)
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HONEY CAKE with strawberries
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CHOCOLATE HONEY CAKE WITHOUT ROLLING THE CAKES
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A very stylish cake with a glossy surface in a warm caramel color. And only the sides dusted with fine crumbs indicate that this is a honey cake. How tender and delicious it is. Creamy caramel with a slight saltiness perfectly complements the cream-soaked honey cubes.
❗️ATTENTION❗️
The cake is topped with a double portion of caramel mousse, but one portion is enough.
~ mold with a diameter of 24 cm
INGREDIENTS:
CORZHI:
~ butter 82% 180 g
~ sugar 100 g
~ honey 180 g
~ salt 1/4 tsp
~ soda 1 tsp
~ eggs C1 4 pcs 240 g
~ premium flour 300 g
CREAM:
~ sour cream 20% 1.4 kg
~ sugar 200 g
~ vanillin
CARAMEL MOUSSE:
~ sugar 150 g
~ water 50 g
~ cream 33% 150 g
~ butter 82% 50 g
~ salt 1/2 tsp
~ vanillin
~ gelatin 6 g
~ water for gelatin 40 g or cream 10% 50 g
COOKING
CORZHI
Add butter, sugar, honey and salt to a thick-bottomed pan. Dissolve over medium heat until smooth, add soda, stir until amber in color. Leave to cool for 15 minutes. Mix the eggs in a bowl and pour into the mixture, stir vigorously with a whisk. Sift the flour and stir until smooth.
On parchment with a drawn circle, diameter 23 cm, pour the dough for the base and level it. Pour the remaining dough onto another parchment. Distribute evenly. Bake at 170 degrees for 17 minutes.
Cut the hot cake into squares. Divide into 4 parts.
At the same time, bake the base for the cake. 170 degrees 10 min.
Grind the cake scraps into fine crumbs.
CREAM
Beat sour cream, sugar and vanilla until smooth.
ASSEMBLY
Place the detachable side of the mold on the dish. Inside - acetate film. Grease the bottom of the cake with cream and place it on a plate. Apply cream on top, and then alternate 4 times: a layer of cubes and a layer of cream. Cover with cling film and put in the refrigerator overnight.
CARAMEL MOUSSE
Add sugar and water to the pan. We do not interfere, but rotate the syrup until we get an amber tint. Pour in the hot cream and stir vigorously, add salt, vanillin, butter, stir until smooth.
Dissolve gelatin in hot cream. Pour into caramel and stir until smooth.
Pour the mousse onto the cake. Place in the refrigerator for 30 minutes.
We complete the decor. Apply cream to the side surface. Sprinkle with crumbs.