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Honey cake with nuts
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Honey cakes give the cake a unique aroma and golden colour. Walnuts add a noble tartness and crunchiness, and the creamy layer with sour cream perfectly balances the sweetness of honey.
Variations
- Instead of walnuts, you can use hazelnuts or almonds.
- For a richer flavour, add cocoa to one of the layers.
- Decorate with caramelised nuts or honey crumbs.
Secrets of tenderness and taste
- The cakes become soft after being soaked in cream for 8-12 hours.
- Do not overbake the cakes - they should remain elastic.
- Chilled cream is easier to apply and does not spread.
Tips on ingredients
- Use natural honey - buckwheat or linden for an authentic taste.
- Sour cream should have a fat content of at least 20% for a stable cream.
- Fry fresh nuts in a dry frying pan to release their aroma.
Small culinary nuances
- The dough for the cakes is prepared in a water bath - be careful not to overheat it.
- After baking, trim the cakes while they are still warm for even edges.
- The trimmings can be chopped up to decorate the sides of the cake.
Ingredients for the recipe
Ingredients
Pravylniy Med Linden Honey 250g
150 г
Khutorok White Crystalline Sugar 800g
200 г
Vid Dobroyi Kurky Formula Zdorovya Сhicken Eggs С0 10pcs
3 pcs
Bilo Extra Salty Butter 80% 180g
100 g
Khutorok Premium Wheat Flour 1kg
500 г
Baking Soda 500g
1 tsp
Ferma Sour Cream 20% 300g
800 g
Sarkara Produkt Powdered Sugar 250g
150г
Bakalland Walnut Kernels 200g
200г
Dr.Oetker Vanilla Sugar 8g
1 tsp
Preparation steps
01
Prepare the nuts — Roast the walnuts in a dry frying pan for 5 minutes, allow to cool and chop into medium-sized pieces with a knife. ⏱ 10 min. Guide: The nuts should be golden brown and fragrant.
02
Preparing the honey dough — Mix the honey, sugar, eggs and butter in a saucepan in a water bath, heat while stirring until the sugar dissolves, add the baking soda, stir until the volume increases. ⏱ 15 min. Guideline: The mixture has become lighter in colour and doubled in volume.
03
Kneading the dough — Remove the saucepan from the heat, gradually add the sifted flour, quickly knead the dough, divide into 8 equal parts. ⏱ 10 min. Guideline: The dough is soft, elastic, and does not stick to your hands.
04
Baking the cakes — Roll each part into a circle with a diameter of 20-22 cm, place on parchment paper, and bake at 180°C for 5-7 minutes each. ⏱ 60 min. Guideline: The cakes are golden with darker edges and are springy.
05
Preparing the cream — Beat the cold sour cream with a mixer, gradually adding powdered sugar and vanilla sugar, beat until stiff peaks form. ⏱ 10 min. Guideline: The cream is thick, holds its shape, and is shiny.
06
Assembling the cake — Spread cream on each cake layer, sprinkle with chopped nuts, leaving some for decoration, stack the cake layers on top of each other. ⏱ 15 min. Guideline: Even layers of cream, nuts distributed evenly.
07
Decorating — Cover the top and sides of the cake with cream, decorate with the remaining nuts, and sprinkle with crumbs from the cake layers. ⏱ 10 min. Guideline: The cake is evenly covered, and the nuts are arranged decoratively.
08
Soaking — Place the cake in the refrigerator for at least 8 hours, preferably overnight, to allow the cream to soak into the cake layers. ⏱ 480 min. Guideline: The cake layers are soft, well soaked, and the cake is easy to cut.
09
Tip The honey cake tastes best 12-24 hours after preparation, when the layers are completely soaked with cream. Store in the refrigerator for up to 5 days
Where to order ingredients
Select the required ingredients in one of the stores
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