Easiest Ever Classic Honey Cake with Condensed Milk & Sour Cream

Very tasty and fast, melts in your mouth! The best for the holiday! A classic honey cake with boiled condensed milk and sour cream is not very easy to prepare. But this particular recipe is different in that the cakes do not need to be rolled out! You will spend less time and effort than usual, and get a multi-layered, incredibly delicious cake!
cook time: 14h
Gavin Tanner
Easiest Ever Classic Honey Cake with Condensed Milk & Sour Cream

Nutrition Facts (per serving)

315
Calories
14g
Fat
38g
Carbs
6g
Protein

Ingredients (16 portions)

For the cakes:

Eggs 3 pc
Sugar 100 g
Honey 150 g
Butter 100 g
Soda 1.5 tsp
Wheat flour 350 g

For cream:

Boiled condensed milk 350 g
Sour cream 500 g
Vanillin to taste

Recipe instructions

Step 1

Step 1
How to bake a classic honey cake with boiled condensed milk and sour cream? Measure out the required ingredients for the dough. Honey can be used either liquid or thickened.

Step 2

Step 2
Sift the flour through a sieve to enrich it with oxygen. This will allow the cakes to rise better during baking.

Step 3

Step 3
In a small saucepan or heatproof container, whisk the eggs and sugar until smooth.

Step 4

Step 4
Add honey and butter, stir lightly. It is advisable that the butter be soft, then it will melt easier and faster.

Step 5

Step 5
Place the container in a water bath. To do this, pour water into a larger saucepan and place the container with the resulting mixture on it. The water in the lower pan should be boiling moderately and not touch the bottom of the upper pan. Stirring constantly to prevent the eggs from curdling, bring the mixture until the honey and butter are completely dissolved.

Step 6

Step 6
Add baking soda to the resulting mixture and mix well.

Step 7

Step 7
As a result of the interaction of soda with the components of the mixture, a fluffy foam will appear on the surface. Hold the mixture for another 1-2 minutes and remove from the water bath.

Step 8

Step 8
Pour the resulting mass into a suitable container for kneading the dough, wait until it cools to a warm state. Add sifted flour and mix thoroughly. Knead the dough with a spoon.

Step 9

Step 9
The dough should be viscous, not stiff, but not liquid.

Step 10

Step 10
Draw a circle on the parchment using a plate of the desired diameter. Form a thin crust by spreading the dough slightly outside the circle. Level the dough with a damp spoon. Later, I smoothed the dough with a spatula, so the top of the cake turns out smoother.

Step 11

Step 11
Bake the crust in an oven preheated to 160-170C until golden brown, about 5-6 minutes. Adjust the baking time based on the operating characteristics of your oven. Trim the edges of the cake using the same plate. My cake diameter is 19 cm. The trimmings can be used for external decoration of the cake.

Step 12

Step 12
Bake cakes using all the honey dough in the same way. Choose the thickness of the cakes as desired. If the cakes are thicker, their quantity will be smaller. These honey cakes, unlike the classic version, are soft.

Step 13

Step 13
To prepare the cream, use chilled ingredients to help the cream whip better. Take boiled condensed milk of good quality, without vegetable fats.

Step 14

Step 14
Beat the sour cream with a mixer until fluffy for 3-4 minutes.

Step 15

Step 15
Add boiled condensed milk to the sour cream in small portions, beat until smooth. At the end of beating, add vanillin.

Step 16

Step 16
The cream turns out moderately thick.

Step 17

Step 17
Place the crust on a flat plate. Lubricate the cake generously with the resulting cream.

Step 18

Step 18
By stacking the cakes on top of each other and spreading with cream, assemble the entire cake. Cover the top and sides of the honey cake with cream.

Step 19

Step 19
Grind the cake scraps into crumbs using a blender.

Step 20

Step 20
Cover the top and sides of the cake with crumbs. You can choose a different cake finish if you wish. Place the honey cake in the refrigerator so that the cakes are well soaked in the cream. It is better to leave it overnight, then the cake will be especially tender and soaked.

Step 21

Step 21
Before serving, decorate the cake in any way you like. Bon appetit!

Additional rubrics

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