Cherry honey cake with sour cream ice cream

For the layers, take 188 grams of honey, 180 grams of sugar, 150 grams of butter, mix everything in a container, and heat until caramel color is achieved. Then add 563 grams of flour and mix. Roll out the dough and bake at 200 degrees for 5 minutes.

For the sour cream frosting, mix 160 grams of village sour cream, 160 grams of 20% sour cream, and 187 grams of sugar, let it sit a bit for the sugar to dissolve. Then pour in 300 ml of cream and whip with a mixer.

Evenly spread sour cream frosting on each layer in several layers. Let it sit in the refrigerator for about 6 hours. Then cut into pieces of 15 grams. We need 1 piece for this dish.

For sour cream ice cream, beat 4 yolks with 50 g of sugar. Bring 100 ml of cream, 100 ml of milk, and trimoline to a boil. Add the yolks and cook the English sauce. Remove from heat, cool down, add 300 g of rustic sour cream and mix thoroughly. Pour into containers and freeze. Blend it.

To make honey crumble, mix sugar, honey, and butter in a water bath until smooth. Continuously stirring, add an egg, flour, and baking powder. Spread the kneaded dough in a thin layer on a baking sheet and bake at 180 degrees until golden. Blend the cooled cake into crumbs.

Mix lemon juice with 850 grams of sugar and bring to a boil. Then add the pre-soaked gelatin. Pour into molds.

To make caramel tiles, mix 50 grams of flour, 100 grams of glucose, 100 grams of butter, 50 grams of sugar, and 75 grams of honey in a mixer. Then refrigerate. Before baking, spread the dough on a baking sheet using a stencil. Bake at 160 degrees until golden.

Wash the cherries and remove the pits.

Pour honey crumbs onto a plate, place a portion of sour cream ice cream on top, then caramel tiles, sour cream ice cream, caramel tiles, and quenelles of sour cream ice cream. Sprinkle with ripe cherry berries on top. Arrange lemon jelly on the side, sprinkle with flowers and mint. Serve a piece of classic honey cake separately.