Honey Cake
8 servings
90 minutes
Honey cake is a true classic of Russian cuisine, impressing with its delicate taste and honey aroma. The origins of this dessert date back to ancient times when honey was considered a precious product used on special occasions. The cake layers have a light caramel note due to the heating of the honey mass, while the airy cream made from condensed milk and butter gives them a velvety texture. This dessert is perfect for family celebrations and cozy evenings with a cup of tea. Honey cake is not just a treat but an embodiment of home warmth and traditions passed down through generations.
1
Melt 200 grams of margarine.
- Margarine: 200 g
2
Add 1 cup of sugar, 3 eggs, and 3 tablespoons of honey. Mix everything thoroughly.
- Sugar: 1 glass
- Chicken egg: 3 pieces
- Honey: 3 tablespoons
3
Put the mixture on the fire. Cook, stirring constantly, until small bubbles appear.
4
Remove from heat and add 2 teaspoons of slaked soda.
- Baking soda reacted with acid: 2 teaspoons
5
Boil for a few minutes until the mass rises.
6
Remove from heat. Add 3 cups of flour, knead the dough, and divide it into 8 equal parts. Do not let the dough cool, so cover it with a towel.
- Wheat flour: 3 glasss
7
Roll out the dough and bake them in the oven one by one for 3-5 minutes until golden.
8
Shape the ready cakes uniformly and spread with cream: 1 can of condensed milk + 1 pack of butter (room temperature). Mix.
- Condensed milk: 1 jar
- Butter: 180 g
9
Crush the leftover cake layers finely and sprinkle them on top and sides of the cake (after applying cream).
10
Sprinkle with nuts on top to taste.
- Walnuts: to taste
