Irresistible Honey Cake with Creamy Condensed Milk and Sour Cream

Very tasty, you just want to take another piece! Honey cake with condensed milk cream and sour cream is easy to make, but turns out very interesting. it can be easily served at any celebration. Adults and children will like it.
cook time: 3h
Lucas Halstead
Irresistible Honey Cake with Creamy Condensed Milk and Sour Cream

Nutrition Facts (per serving)

364
Calories
18g
Fat
41g
Carbs
6g
Protein

Ingredients (12 portions)

For dough:

Honey 150 g
Sugar 150 g
Chicken eggs 3 pc
Butter 150 g
Soda 1 tsp
Wheat flour 600 g
Cocoa 30 g

For cream:

Butter 150 g
Boiled condensed milk 1 pc
Sour cream 500 g

Recipe instructions

Step 1

Step 1
150 gr. Melt butter for dough.

Step 2

Step 2
600 gr. mix flour and 30 grams of cocoa powder. You can sift it right away, or you can do it while kneading the dough.

Step 3

Step 3
In a deep bowl in which we will knead the dough, use a whisk to mix 3 eggs and 150 g. Sahara.

Step 4

Step 4
150 gr. Heat the honey until very hot, but do not bring it to a boil. Remove from heat.

Step 5

Step 5
Add 1 tsp to hot honey. baking soda and begin to stir vigorously. The process of extinguishing the soda is underway. If the honey is not natural, you must first quench the soda with vinegar and then mix it into the honey. I use only natural honey, the acids of which are soda extinguishers. You will learn about using baking soda in the article at the end of the recipe.

Step 6

Step 6
We get this honey foam.

Step 7

Step 7
Pour melted butter and honey foam into the egg-sugar mixture.

Step 8

Step 8
Stir the mixture until smooth.

Step 9

Step 9
We begin to add the mixed and sifted flour and cocoa in portions and knead the dough with a spoon. I sifted during the kneading process. You may need less or more flour, check the consistency. Read more about the properties of flour in a separate article under the steps.

Step 10

Step 10
As soon as it becomes difficult to stir the dough with a spoon,

Step 11

Step 11
pour or sift the remaining flour and cocoa onto the table surface (board, dough mat)

Step 12

Step 12
and remove the dough from the bowl.

Step 13

Step 13
Continue kneading the dough with light kneading movements.

Step 14

Step 14
When all the flour is mixed in, the result is a “movable” dough. If you take it all in your hand, it begins to slide down from the palm. Itʼs not very clear in the photo, because... I took pictures myself, holding the dough in one hand and the camera in the other. The dough is very soft, elastic, slightly sticky.

Step 15

Step 15
I divided the dough into 8 parts. You can divide it into larger or smaller quantities, depending on the desired size of the cake. From 8 cake layers with a diameter of 25 cm, I got a cake 7 cm high.

Step 16

Step 16
Roll the pieces of dough into balls and place them under film. There is no need to put it in the refrigerator. We immediately begin rolling the cakes. Turn on the oven at 180 degrees.

Step 17

Step 17
We roll out each bun on baking paper, which I placed on a silicone mat where I kneaded the dough. The paper did not slide on the surface when rolling out. Roll out the dough thinly. It may tear, but it is easy to put it back together on paper. Cut to shape. I had a ring from a d25 cm springform pan. If the dough sticks to the rolling pin, you can lightly dust it with flour.

Step 18

Step 18
Prick with a fork and transfer to a baking sheet along with the paper.

Step 19

Step 19
Bake for 5-7 minutes at 180 degrees. While the first cake is baking, roll out the second one. The times are approximate, use your technique as a guide. Read more about how ovens work in the article at the end of the recipe.

Step 20

Step 20
After baking, let the cake cool for 1-2 minutes and remove from the paper. The cakes are very easy to remove. You can roll out the next cake layer on the same sheet of baking paper.

Step 21

Step 21
We also roll out the dough from the scraps of the cakes and bake them. From this “crust” we will make sprinkles for the sides and decoration for the top of the cake.

Step 22

Step 22
Place the completely cooled cakes in a stack. It is not advisable to stack warm ones on top of each other. They may stick together.

Step 23

Step 23
The extra crust is also ready.

Step 24

Step 24
We break off a few pieces of arbitrary shape from it, and grind the rest into crumbs.

Step 25

Step 25
Preparing the cream. In the original recipe, the cream consists of 1 can of boiled condensed milk and 500-700g. sour cream 40% fat. If the sour cream has 15-20% fat content, you need to take 1.2 kg and strain it through 4 layers of gauze on a sieve. While the dough is kneading and the cakes are baked, you get about 650 grams. fat sour cream. I went the other way. In order not to bother with sour cream with 20% fat content (40% is extremely rare), I added 150 grams to the boiled condensed milk. soft butter.

Step 26

Step 26
Products for cream should be approximately the same temperature. Beat with a mixer until smooth. There is no need to beat for a long time. Just make the mass homogeneous.

Step 27

Step 27
Add sour cream in portions and quickly mix with a mixer until smooth. Again, don’t beat for too long. To prevent whey separation. I have made this cream many times, but this has never happened to me.

Step 28

Step 28
We get a very delicate, airy cream.

Step 29

Step 29
Assembling the cake. When there are a lot of cakes, it is difficult to evenly divide the cream into the number of cakes. I advise you to lay out all the cakes and distribute the cream in approximately equal portions. Put a little more cream on the bottom cake, because... it will only be on one side.

Step 30

Step 30
Leave the cream for coating the sides of the cake. Approximately enough for one cake.

Step 31

Step 31
Spread the cream over the crust. Place the next one on top, coat it, etc. Until we put all the cakes in a neat pile.

Step 32

Step 32
Spread the remaining cream on the sides.

Step 33

Step 33
On top of the cake we place the pieces of extra cake that we left before crushing it into crumbs. Leave the cake at room temperature for 1 hour.

Step 34

Step 34
After an hour, sprinkle the sides of the cake with crumbs and keep at room temperature for another hour. Then put it in the refrigerator for several hours (preferably overnight).

Step 35

Step 35
This is how it looks in cross section. It soaks in very well overnight. It turns out tender, not very sweet. It does not have a pronounced taste of honey or chocolate. The flavors mix and the result is a very interesting cake. I hope everyone likes it.

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