Honey Sour Cream Cake Delight

Tender, melts in your mouth, made from simple ingredients, the best! Classic honey cake with sour cream is one of our favorite homemade cakes. It is easy to bake, even novice housewives can make it, and both adults and children love it. The option with sour cream is less caloric than with custard or condensed milk.
cook time: 2h
Ethan Rowley
Honey Sour Cream Cake Delight

Nutrition Facts (per serving)

326
Calories
13g
Fat
44g
Carbs
5g
Protein

Ingredients (12 portions)

For dough:

Sugar 200 g
Wheat flour 400 g
Butter 100 g
Eggs 2 pc
Honey 2 tbsp
Soda 1 tsp

For cream:

Sugar 200 g
Sour cream 600 g
Vanilla sugar 1 pack

Recipe instructions

Step 1

Step 1
How to make honey cake with sour cream? Start preparing the cake by baking the layers. How to make cakes? Prepare the products according to the list. Choose natural, high-quality honey. Butter must also be of high quality, complying with GOST. Sift the flour first.

Step 2

Step 2
Take a bowl that can be placed in a water bath — metal or fireproof glass. Break the eggs into it, add sugar and beat until light in color. You can do it not with a mixer, but with a whisk.

Step 3

Step 3
Add butter, honey and soda to beaten eggs. Donʼt put out the soda!

Step 4

Step 4
Place a saucepan of water over medium heat and bring the water to a boil.

Step 5

Step 5
Place a bowl of food on the pan. Make the fire small.

Step 6

Step 6
Cook the mixture for about 10 minutes, stirring occasionally. The butter should melt completely. The mixture will double in volume.

Step 7

Step 7
Once this happens, remove the bowl from the pan. Pour pre-sifted flour into it in portions. Do not pour it all at once, it is better to do it gradually, stirring the lumps well and monitoring the consistency of the dough. It should become completely homogeneous and not hard, but soft. The dough will remain a little sticky, this is how it should be, do not try to add more flour, the cakes may become tough.

Step 8

Step 8
Place the dough on a floured surface and form it into a ball.

Step 9

Step 9
Next, divide the ball into 8 lumps.

Step 10

Step 10
Take one lump and roll it out into a circle using a rolling pin on a piece of baking parchment paper. It’s okay if it doesn’t turn out even, we’ll cut it off later. Donʼt forget to flour the paper and rolling pin to prevent them from sticking to the dough.

Step 11

Step 11
Prick the crust all over with a fork to prevent it from puffing up during baking.

Step 12

Step 12
Bake the crust in the oven, preheated to 180 degrees, until golden brown. I used dark honey, that’s why the cakes are more caramel, they didn’t burn) The cakes are baked quickly, about 3-4 minutes. While one cake is baking, roll out the other, and so on one after another. Cool the hot cake slightly and carefully remove it from the paper without breaking it. Once cooled, it is more fragile.

Step 13

Step 13
Bake all 8 cakes in this manner. Then cut off the cooled cakes, placing a suitable sized plate on top. Don’t throw away the scraps; we’ll use them to make crumbs for sprinkling.

Step 14

Step 14
The cakes are ready, make the cream. How to make cream? Prepare food for him. Take thicker sour cream. You can pre-weigh it in a linen napkin overnight. Then the sour cream will turn out even thicker. I use vanilla sugar with natural vanilla, thatʼs why itʼs black.

Step 15

Step 15
Beat the sour cream and sugar until fluffy and homogeneous; no sugar crystals can be tasted.

Step 16

Step 16
Assemble the cake, coating each layer with cream.

Step 17

Step 17
Grease the top and sides as well.

Step 18

Step 18
Grind the trimmings well into crumbs, you can do this directly with your hands, they are very fragile.

Step 19

Step 19
Sprinkle the top and sides of the cake with crumbs. Before serving, put the cake in the refrigerator for several hours, the cakes will be soaked in cream, it will become softer and tastier.

Additional rubrics

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