Honey cake with sour cream and wafer crumbs
6 servings
150 minutes
Recipe from Luciano Casale, chef of the Salumeria restaurant. In the Salumeria menu, the honey cake is not only a tribute to Russian cuisine, the chef himself simply adores it. In general, he considers the taste combination of honey cakes with sour cream to be no less great than the duet of mascarpone and savoiardi in tiramisu.
1
Mix eggs, 400 grams of sugar, honey, and butter in a bowl.
- Chicken egg: 3 pieces
- Sugar: 700 g
- Honey: 20 g
- Butter: 30 g
2
Place in a water bath and heat while stirring until the mixture becomes homogeneous and slightly frothy.
3
Dissolve the soda in vinegar and add it to the honey mixture.
- Soda: 18 g
- Vinegar: 9 ml
4
Pour half of the flour in a thin stream while continuing to mix the mass.
- Wheat flour: 500 g
5
Pour the remaining flour onto the work surface and place the honey mixture on top. Mix until homogeneous and knead the dough.
- Wheat flour: 500 g
6
Divide the dough into nine parts. Put it in the refrigerator for 40 minutes.
7
Roll each piece into a thin layer between sheets of parchment.
8
Bake each layer in a preheated oven at 190 degrees for 5 minutes.
9
Prepare the cream. Mix sour cream and sugar, but do not whip. Cover and leave at room temperature for 10-15 minutes for the sugar to dissolve.
- Sugar: 700 g
- Sour cream 20%: 700 g
10
Assemble the honey cake, spreading about 180 grams of cream on each layer. Use the remaining cream to coat the sides of the cake.
- Sour cream 20%: 700 g
11
Put the waffles in a bag and crush them with a rolling pin.
- Waffles: 150 g
12
Sprinkle the top and sides of the cake with wafer crumbs.
- Waffles: 150 g
13
Let the honey cake sit in the fridge for 2 hours to soak well with the cream.