Classic honey cake
6 servings
60 minutes
Recipe from the restaurant Saperavi Café.
1
Prepare the dough base in a water bath: melt butter, sugar, and honey while stirring. Cool down.
- Butter: 150 g
- Sugar: 150 g
- Honey: 3 tablespoons
2
Beat the eggs mixed with vinegar-doused soda. While constantly stirring, pour the beaten eggs into the melted butter with honey.
- Chicken egg: 3 pieces
- Baking soda: 0.5 teaspoon
- Vinegar: to taste
3
Gradually add the sifted flour to the egg and honey mixture. Knead the dough.
- Wheat flour: 500 g
4
Divide it into several equal parts (according to the number of layers), roll each into a ball, and then roll out into a thin sheet. Cut out round layers from the rolled-out dough.
5
Bake the layers in a preheated oven at 200 degrees for 2-3 minutes.
6
For the cream, whip the cream with powdered sugar.
- Whipping cream 33%: 200 ml
- Icing sugar: 200 g
7
Add sour cream and mix with a whisk.
- Sour cream 20% fat: 700 g
8
Spread cream on the cooled layers, making sure to cover the sides as well.
9
Put the cake in the fridge for 8-10 hours to let it soak well.
10
To serve.
