Simple quick honey cake without rolling out cakes

Step-by-step cooking

1. Step 1:

   

   How to bake honey cake faster? Prepare the necessary ingredients for the dough. Take fresh, large, selected eggs. If the eggs are small, take 7-8 pieces. Use flour of the highest grade, but look at the consistency of the dough, it may need less / more.

2. Step 2:

   

   Combine honey and soda in a saucepan and put it on a slow fire, stirring constantly.

3. Step 3:

   

   When the mass begins to foam, warm it up, stirring constantly, for another 1 minute until a light caramel color appears. The darker the honey mass is, the darker the cake cakes will turn out.

4. Step 4:

   

   Beat eggs with sugar into a fluffy foam.

5. Step 5:

   

   Add the warm honey mixture to the beaten eggs and mix with a mixer until smooth. The mass will turn out to be sufficiently liquefied.

6. Step 6:

   

   Pour in the sifted flour and mix everything again with a mixer at low speed.

7. Step 7:

   

   The dough will turn out a little denser than a charlotte, but quite fluid.

8. Step 8:

   

   Pour the dough into a greased form (my size is 20 × 20 cm, but it can be smaller) and bake in a preheated 180 ° C oven for about 30-40 minutes. Be sure to check how well the cake is baked inside - the skewer should be dry, especially in the center.

9. Step 9:

   

   Remove the finished cake from the mold, carefully wrap it in plastic wrap or in a bag and leave to cool at room temperature.

10. Step 10:

    

    Cut off the top from the cooled cake, if desired, you can trim the cakes on the sides. Cut the cake lengthwise into 4-5 thin cakes.

12. Step 11:

    

    Dry the trimmings in a frying pan or in the oven, then crumble with your hands or chop in a blender.

13. Step 12:

    

    Prepare the necessary ingredients for the cream, they should be cold, especially cream, because warm cream will not rise.

14. Step 13:

    

    First, beat the cold cream with condensed milk into a fluffy, stable foam with a mixer.

15. Step 14:

    

    Add sour cream and whisk again.

16. Step 15:

    

    The cream should be quite stable, non-flowing, a trace remains from the corolla and does not tighten. You can additionally put the cream in the refrigerator for 20-30 minutes to stabilize.

17. Step 16:

    

    Smear each cake with sour cream. Do not spare the cream on the cakes. Part of the cream will be absorbed into the cakes, and the rest will remain in the form of a layer.

18. Step 17:

    

    Stack the cakes on top of each other and form a tall cake. Smear the top and sides of the cake with the remnants of the cream.

19. Step 18:

    

    Sprinkle the cake with crumbs on all sides. Put the finished cake in the refrigerator overnight for impregnation. Bon appetit!

20. Step 19:

    

    Before serving, you can decorate the cake with fresh berries.