This is a recipe video for a traditional Russian honey cake. The narrator guides viewers through the process of making the cake, starting with the preparation of the honey dough. The dough is made with honey, sugar, butter, and flour, and is mixed until it forms a soft and elastic consistency. The dough is then divided into 12 pieces, rolled out into thin layers, and baked in the oven.
Once the cakes are baked, they are allowed to cool and then assembled with a cream made from sour cream and powdered sugar. The cakes are soaked in the cream and stacked on top of each other, with the top layer being covered in the remaining cream.
The narrator also shows how to decorate the cake with crumbs made from the scraps of the cakes, and how to make small bees out of chocolate and nuts to use as decorations.
The finished cake is a 2kg, 12-layer masterpiece that is perfect for special occasions or large gatherings. The narrator promises that the cake will be delicious, tender, and fragrant, with a delicate balance of sweetness and sourness.
Here are the facts extracted from the text:
1. The recipe being described is for a traditional honey cake.
2. The ingredients for the dough include 150 grams of honey, 80 grams of sugar, 80 grams of butter, a pinch of salt, and 1 teaspoon of baking soda.
3. The baking soda will react with the honey and cause the mass to foam.
4. If baking soda is not available, 2 teaspoons of baking powder can be used instead.
5. The dough should be mixed for about 1 minute after the baking soda is added.
6. The dough should be cooled down slightly before adding eggs.
7. The eggs should be mixed well until smooth.
8. The flour should be added gradually and the dough should be kneaded until it is soft and elastic.
9. The dough may require more or less flour depending on the type of flour used.
10. The dough should be divided into 12 pieces weighing 73 grams each.
11. Each piece of dough should be rolled into a ball and placed on a plate.
12. The dough should be covered with a bag to prevent it from drying out.
13. The dough should be rolled out into a thin layer and pricked with a fork to prevent it from getting too hot during baking.
14. The cakes should be baked in an oven preheated to 190 degrees for about 4 minutes.
15. The cakes should be cooled down on a flat surface to prevent them from becoming deformed.
16. The cakes can be stacked on top of each other without becoming damaged.
17. The cakes can be stored in an airtight package for later use.
18. The cream for the cake should be made with 1 kg of sour cream, powdered sugar to taste, and 2 teaspoons of vanilla sugar.
19. The amount of powdered sugar can be adjusted to taste.
20. The cream should be mixed well with a whisk until smooth.
21. The cake should be assembled by alternating cake layers and cream.
22. The cake can be decorated with crumbs made from the scraps of the cakes.
23. The crumbs can be made by crushing the scraps in a blender or with a rolling pin.
24. The cake can be decorated with additional cream and other toppings.
25. The cake weighs 2 kg and is sufficient for a large company.
26. The recipe has been shared on the author's channel three years ago and has received positive reviews.
27. The author has a playlist with different cake recipes that can be found in the description under the video.
28. The author's social media links can be found in the description under each video.