The cake turns out to be very tender and not cloying due to the cream. He must be allowed to brew and the longer it stands, the more tender it will be. Of course, within reason. You can decorate the cake to your liking, or just sprinkle it with crumbs.
Purpose: At the festive table
Main ingredient: Dough / Shortcrust pastry / Honey
Dish: Baking / Cakes / Sweet
- Eggs - 1 Piece
- Honey - 65 Grams
- Butter - 65 grams
- Sugar - 10 Grams
- Soda - 1/4 Teaspoon
- Wheat flour - 190 grams
- Walnuts - 50 Grams
- Milk chocolate - 30 grams
- Sour cream - 250 Grams
- Bananas - 2 Pieces
- Powdered Sugar - 1/2 Cup
How to make Honey Sand Cake
Prepare all the ingredients you need to make a honey sand cake.
Put honey, sugar and butter in a heavy-bottomed saucepan.
Place a saucepan over low heat and bring to a boil. Stirring. Remove from heat, add baking soda and stir. The mass will begin to foam and rise, this is a normal reaction of baking soda to heat. Let cool slightly, about 5 minutes.
Break the egg into a bowl and stir with a fork.
Continuously stirring in the egg and bring to a homogeneous state.
Sift the flour through a fine sieve into a pot of honey.
Knead a soft dough. Be careful, the mass will be hot. Cool the dough completely.
Divide the dough into five equal pieces and roll into balls.
Roll each piece of dough thinly on baking paper and mark the circle of future cakes.
Bake in a hot oven at 180 degrees for 5-7 minutes, until golden brown.
Remove and immediately cut along the contour. Bake the whole dough like this and cool completely.
For the cream, combine the sour cream and powdered sugar. Leave in the refrigerator for 10 minutes.
Beat the sour cream for 3 minutes until fluffy.
Peel the bananas and cut into one and a half pieces (leave half for decoration). Punch the bananas with a blender until smooth and transfer the puree to the whipped sour cream.
Beat everything again until fluffy.
Take one cake and brush it with the finished cream. Put another cake on top, grease the top with cream again.
So lubricate all the cakes, top and sides with cream. Level with a long knife or pastry trowel.
Chop the cakes and nuts into crumbs. Sprinkle the crumbs over the sides of the cake with a spatula or just with your palm.
Decorate the top of the cake as you like. I decorated the cake with chocolate and an abandoned banana. Refrigerate the cake for 6 hours to soak.
Cut open and serve. Enjoy your tea!