Honey cake with peanuts
8 servings
120 minutes
Honey cake with peanuts is a delicate treat filled with the aroma of honey and the creamy sweetness of condensed milk. This cake is part of Russian culinary tradition, where honey pastries are valued for their softness and depth of flavor. Airy layers soaked in buttery condensed cream acquire a rich texture, while the nut topping adds a pleasant crunch. This cake is perfect for cozy family tea times as well as festive tables. Due to its simplicity and rich taste, it can win the hearts of sweet lovers. After resting in the fridge, the dessert becomes even softer, and its aromas fully unfold, turning each bite into true pleasure.
1
Beat the eggs with sugar.
- Chicken egg: 2 pieces
- Sugar: 1.5 glass
2
Melt 100 grams of butter in a water bath.
- Butter: 300 g
3
Continuously stirring, gradually add hot oil to the beaten eggs with sugar. Add baking soda and liquid honey.
- Butter: 300 g
- Sugar: 1.5 glass
- Baking soda: 1 teaspoon
- Honey: 1 tablespoon
4
Gradually add flour to make the dough soft. Divide into 8 parts. Roll each part thinly and prick with a fork to ensure even baking.
- Wheat flour: 4 glasss
5
Bake each layer for 2 minutes in the oven or on a thin pan at 200 degrees.
6
Cut each cake layer using a plate or pot lid.
7
Spread cream on each layer: mix 200 grams of soft butter with condensed milk. Assemble the cake. Spread cream on the sides and top of the cake.
- Butter: 300 g
- Condensed milk: 1 jar
8
Crush the nuts and scraps from the layers. Sprinkle the sides and top of the cake.
- Nuts: 1 glass
9
Keep the finished cake in the refrigerator for 12 hours.
