The recipe for a classic honey cake has been simplified with a special technique. To make the cakes, heat 120g of honey over low heat until it melts, then add baking soda, which reacts with the honey to create a light and airy dough. Next, add butter, eggs, sugar, salt, and flour to the dough. The mixture is then poured onto a baking sheet and baked in the oven for 8-10 minutes at 160 degrees Celsius.
While the cakes are baking, prepare the cream by mixing sour cream with powdered sugar. Once the cakes are ready, cut them into equal pieces and assemble the honey cake by spreading the cream between each layer.
To decorate the cake, crumble the leftover cake pieces and sprinkle them on top of the cake. Finally, refrigerate the cake overnight to allow the flavors to meld together.
The end result is a delicious and moist honey cake with a beautiful, dark color and a delicate sour cream flavor.
Here are the key facts extracted from the text:
1. The recipe is for a honey cake.
2. The cake consists of honey cakes and cream.
3. The cream is made quickly and doesn't require waiting.
4. The recipe uses a super-fast and simple honey cake technology.
5. The cakes are baked using a liquid dough that can be poured onto a baking sheet.
6. The dough is made with honey, butter, eggs, sugar, flour, and soda.
7. The recipe requires 120 grams of honey.
8. The honey is heated over low heat to melt it.
9. Baking soda is added to the honey to create an alkali reaction.
10. The mixture is then mixed with butter and eggs.
11. The dough is divided into three parts and poured onto a baking sheet.
12. The cakes are baked for 8-10 minutes at 160 degrees.
13. The cream is made with sour cream and powdered sugar.
14. The sour cream should have a fat content of 15-20 percent.
15. The cream is mixed with powdered sugar to prevent it from becoming too liquid.
16. The cakes are cut into squares while still warm.
17. The cakes are assembled into a tall cake with sour cream in between each layer.
18. The edges of the cake are coated with sour cream to prevent the cream from coming out.
19. The cake is refrigerated overnight to allow the cakes to absorb the cream.
20. The cake is served the next day, and it should be soft and juicy.