One of the most popular cakes on our planet is honey cake. It is among the top ten most recognizable and best-selling desserts in Europe and the CIS countries. Honeydew
is also one of the oldest cakes. The fact is that it began to be prepared in the XVIII century for the table of emperors. The wife of Alexander I loved honey cake so much that she could not imagine holidays without this dessert.
Now honey cake can be easily bought in any grocery store. But it is better to make it yourself.
Ingredients of sponge cake for honey cake:
- butter 82% – 180 g;
- sugar – 100 g;
- honey – 180 g;
- salt – 1/4 tsp;
- baking soda – tsp;
- eggs C1 – 4 pcs;
- flour – 300 g.
Ingredients for the cream:
- sour cream 20% – 1,4 kg;
- sugar – 200 g;
- vanillin – a pinch.
Ingredients for caramel mousse:
- sugar – 150 g;
- water – 90 g;
- cream 33 % – 150 g;
- butter 82% – 50 g;
- salt – 1/2 tsp;
- vanillin – a pinch;
- gelatin – 6 g.
Cooking honeydew:
In a thick-bottomed saucepan put butter, pour sugar and salt, add honey. Melt butter over medium heat, cook until the grains of sand dissolve
. Pour baking soda into the mixture, stir and cook until the amber color of the mixture. Cool the honey mixture, break eggs into it and stir.
Sift flour into the mixture and knead a homogeneous caramel dough
.
On a sheet of parchment draw a circle equal to the diameter of the pastry mold. Put the dough on this circle, trying not to go beyond the edges.
Place the second sheet of parchment on the baking tray and spread the rest of the dough on the surface in an even layer.
Bake the large cake at 170 degrees for 17 minutes.
Remove the rough edges from the cake and cut into small 1×1 cm squares.
Bake the round cake at 170 degrees for 10 minutes.
While the cake is hot, trim the rough edges. The base should be 1 cm smaller in diameter than the pastry ring.
From the scraps of cake make crumbs for sprinkling. Prepare the cream by mixing sour cream, sugar and vanilla. Beat the cream with a mixer for 3-5 minutes until the grains of sand are dissolved
. Cover the cream with foil and put it in the refrigerator. Insert the special foil into the pastry ring. Drop a little cream on the bottom, place a round cake – the base.
Smear the cake with cream, scatter cubes of previously cut cake in a chaotic order.
Small piles lay out the second part of the cream so as not to move the cubes from their places.
Similarly collect 3 tiers of cake. The last layer should be creamy.
Leave the cake for soaking in the heat for 30-40 minutes.
Then cover the surface of the cake with a film and leave in the refrigerator for 7-8 hours.
The next day create a mousse – in a pan pour sugar, pour 50 ml of water. Bring the sugar mixture to a boil, bubbles should form on the edges of the pan. Reduce the heat to medium, do not stir the sugar, do not
forget to swirl the syrup in the pan. In parallel with the caramelization of the sugar, heat the cream in a saucepan. Pour the cream into the caramel mixture and stir lightly.
Add the butter, vanillin and salt to the mixture and stir. Once the butter is melted, strain the mixture through a sieve. Pour gelatin, which we dilute in water beforehand, to the caramel mousse.
Cover the top of the honey cake with caramel mousse and put it in the fridge to harden for 30 minutes.
It remains only to remove the pastry ring, smear the sides of the cake with cream.
Carefully sprinkle the cake with biscuit crumbs, trying not to touch the mousse layer and serve the honey cake.
