Honey Cake Coquette

Step-by-step cooking

1. Step 1:

   

   Biscuits are prepared in advance so that they are infused for about 12 hours. For honey sponge cake, melt honey, add soda.

2. Step 2:

   

   Beat the yolks with sugar (100 gr). Add honey. Add 3 parts of flour, mix.

3. Step 3:

   

   Beat the whites with 50 grams of sugar.

4. Step 4:

   

   Add flour and proteins in parts, mix gently.

5. Step 5:

   

   Pour the resulting mass into a parchment-lined mold (diameter 24 cm, can be 28 cm). Bake at a temperature of 180 g. about 50 minutes. Preheat the oven in advance. Beat the yolks with most of the sugar, add vegetable oil. Whisk the whites separately with the remaining sugar into a strong foam.

6. Step 6:

   

   Add flour, proteins and cocoa in parts. Mix it gently and put it in the oven. Bake also at 180 g for about 35-45 minutes.

7. Step 7:

   

   Two biscuits turned out, which we leave for 12-24 hours to infuse.

8. Step 8:

   

   Cut the biscuits into thin cakes. We'll cut off the top of the honey for crumbs. I got three honey and two delicate milk chocolate cakes.

9. Step 9:

   

   Prepare sour cream. It should be placed in a sieve covered with a cotton cloth. Put it to weigh for about 6 hours (for lovers of very wet cakes, sour cream can not be weighed!). The excess liquid will drain, the sourness in the taste of the cream will decrease, a thick mass will remain. Three tablespoons of sour cream are postponed, the rest is whipped with sugar and vanilla.

11. Step 10:

    

    Beat the delayed sour cream with condensed milk (3 + 3 spoons). Assemble the cake in a detachable form. We lubricate the honey cake with about 5 tablespoons of sour cream, put the second honey cake + sour cream, then put the chocolate cake.

12. Step 11:

    

    Now we are preparing a chocolate layer. Heat the cream, break the chocolate, stir into a homogeneous mass, add finely ground roasted walnuts (more on this below). Beat the mass. Then anoint the chocolate cake.

13. Step 12:

    

    Put the fried and slightly chopped walnuts on top (it is necessary to fry over low heat in a frying pan without oil for about 10 minutes, stirring). The smell is amazing!

14. Step 13:

    

    Then lubricate with cream. Put the chocolate cake on top. Sour cream and honey cake again. The cake turned out to be high.

15. Step 14:

    

    Grease the top of the cake with the remaining sour cream and sprinkle the sides of the cake with biscuit crumbs. Transfer the cake to a plate

16. Step 15:

    

    Next, we will prepare caramel topping. This step is optional. Recipe from the Internet. But I really wanted to try, so I'm sharing my experience with you. I want to warn you right away that the caramel turned out to be about 200 ml, this is a lot for one cake. Add corn syrup or invert syrup and water to the sugar (it can be white), put it on low heat.

17. Step 16:

    

    Melt the sugar until the grains disappear and the syrup becomes a soft brown color. It is important not to overdo it! Otherwise it will be bitter. Then add the hot cream, stirring actively. The mass will greatly increase in volume, then settle, so take care of the high dishes in advance. Then add the butter.

18. Step 17:

    

    Make caramel strips with a teaspoon, just let the caramel drain.

19. Step 18:

    

    The decoration was made of bitter and white chocolate.