Honey cake without rolling out the layers
Honey cake without rolling out the layers with caramel aroma
Honey - 200g
Sugar - 30g
Butter - 50g
Sour cream - 80g
Soda - 1.5 tsp
Eggs - 1pc
Flour - 150g
Salt - a pinch
For the cream:
Curd cheese - 200g
Sour cream - 200g (I have 20% and I hung it on cheesecloth for 2 hours)
Sugar (powdered sugar) - 70g
Combine sugar, honey and butter in a saucepan and melt over low heat. Add soda to the sour cream, stir and pour into the saucepan. Cook until caramel color for about 7 minutes. Cool, add egg, salt, flour in two stages and knead the dough. I spread it on a baking sheet and put it in the oven preheated to 170 degrees for 12 minutes. I trim the edges and make 4 equal cakes. I grind the trimmings in a blender.
For the cream, I mix sour cream, cream cheese and powdered sugar. I assemble the cake as in the video.
We put it in the refrigerator, preferably overnight, so that the cake soaks.
Enjoy!