The most tender Honey cake with lemon zest for 4 days

Step-by-step cooking

1. Step 1:

   

   Sift flour. Honey is fat or melt. Soda 8 g. or 1. tsp. without a slide.

2. Step 2:

   

   Mix everything and knead a homogeneous dough. That's how it will turn out. I cover it with a towel or food wrap and leave it at room temperature for 4 days. I'm putting it in the oven (off)

3. Step 3:

   

   Here is such a dough after the expiration of time. It practically does not change.

4. Step 4:

   

   Sprinkle flour well, divide into 12 equal parts. In general, the weight of the dough is 664 g. I will make a square 22 * 22 cake. And I roll out the cakes a little thicker than the cake "Napoleon". I don't like thin ones. But they grow well during baking.

5. Step 5:

   

   Immediately roll out on a Teflon mat on which I will bake. The cakes can be cut immediately to the desired size, but I will already cut them after baking. I will cut it according to a template from parchment paper. I prick before baking with a fork and send it to a preheated oven to 170 degrees, bake until golden brown. This is approximately 3-5 minutes. And to make things go faster, while one cake is in the oven, I roll out the next one.

6. Step 6:

   

   When the cake cools down, it moves away from the Teflon mat without any problems.

7. Step 7:

   

   Here's a stack of cakes turned out.

8. Step 8:

   

   Ruddy, golden.

9. Step 9:

   

   Cut to the desired size. If the cakes are not rolled out very thinly and not over-dried in the oven, they will be cut off without any problems. During baking, they rise well.

10. Step 10:

    

    Is the number of clippings. But this time they were not useful to me :)

12. Step 11:

    

    But you can show a slice. The cakes are very light, delicate, porous and airy.

13. Step 12:

    

    The cakes are ready, let's do the cream. I mix sour cream, zest, juice, sugar, vanilla. Prunes will be added separately. In general, lemon zest and juice can be replaced with any citrus (lime, orange, tangerine). It will also be very tasty.

14. Step 13:

    

    And for each cake I spread 2 tablespoons with a good slide of cream. I level and distribute the prunes. And so on ...

15. Step 14:

    

    I lubricate the top with a thin layer of cream and put it in the refrigerator for at least 2-3 hours, and preferably overnight. You can immediately decorate with crumbs from scraps. But I had another idea;) The weight of the cake is 1.5 kg. Height 6 cm .

16. Step 15:

    

    When the cake was soaked with a good thick layer of sour cream on top. Cut the edges. You can leave the cake, but...

17. Step 16:

    

    I wanted cakes.

18. Step 17:

    

    Decorated with homemade white chocolate honeycombs ...

19. Step 18:

    

    And you can fly :)

20. Step 19:

    

    You can eat this tenderness with your lips. The cake just melts in your mouth ... Tender, airy, moist, moderately sweet with a slight sourness and fragrant prunes. Believe me, this is a very, very, very delicious cake. I hope you like the recipe!!! Everyone has a wonderful mood!!!