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Step 1
The honey should be preferably of high quality. Put the honey into a deep thick-bottomed pan. Heat till about 70°C. Add the baking soda and mix energetically till foamy. Now add the sugar, salt and water. Reduce the heat and continue cooking the mixture till the foam gets darker and resembles caramel, stirring all the time. Don’t overcook, it’s better to remove from heat a bit earlier.
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Step 2
Remove the honey mixture from heat, add the butter. Mix and let cool slightly.
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Step 3
The mixture should have a nice caramel-like consistency.
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Step 4
In a separate bowl whisk the eggs slightly and add them to the honey mixture. It should be hot but not too much, or the eggs will curdle. Mix.
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Step 5
Gradually add 400 g sifted flour. Start kneading the dough in the bowl, and when it gets too tough to use a spoon, transfer the dough onto a table, add 50 g flour, if necessary and continue kneading.
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Step 6
You may need more or less flour depending on its quality. Don’t add too much flour, it should be smooth, homogeneous, have no lumps but still be quite soft. After you add all the flour, the dough may seem not thick enough. But take your time and wait till the dough is cooled and turns non-sticky and elastic.
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Step 7
Shape a ball and let cool for 2-3 mins.
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Step 8
Divide the dough into 9 equal parts. Shape each one into a ball. Cover with a towel or a cling film to prevent drying.
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Step 9
Preheat the oven to 190°C. Roll each ball very thinly on a parchment sheet to make the process easier. Cut out a circle of the desired diameter (we used a 20 cm ring). Bring all the cuts together and make 1-2 crusts.
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Step 10
Pierce each circle with a fork.
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Step 11
Bake the crusts in the middle of the oven till golden, 4-5 mins per each one. The crusts will be soft but in 2 minutes they will harden and keep their form well.
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Step 12
Turn the crust onto a rack and remove the parchment at once. You may reuse it for the remaining crusts.
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Step 13
Bake all the crusts. Don’t forget about the 1-2 ones from the cuts. Stack the crusts onto each other.
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Step 14
Meanwhile, make the cream. Put the sour cream onto a cheesecloth and leave to let the excess liquid out. The precise time depends on the fat content and quality. This procedure is not obligatory but preferable.
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Step 15
Make the caramel. In a deep sauté pan combine the sugar and water. Heat over low heat till the sugar dissolves; then increase the heat and cook till the syrup is brown. Don’t stir. Be careful not to overcook, or the caramel will burn and the cream will be spoilt.
Carefully add the hot cream into the caramel. Be careful as the mixture will increase in volume and turn foamy. Stir and cook for about 30 secs over low heat, stirring. Remove the sauce from heat. As soon as the caramel cools, add the butter and use a blender to make the mixture smooth and homogeneous.
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Step 16
Whisk the cold cream with icing sugar till stiff (thick and firm). In a large bowl start whisking the sour cream then gradually add the caramel sauce (completely cooled).
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Step 17
Finally, in parts add the whipped cream and mix carefully.
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Step 18
We recommend assembling the cake using a ring. Out the first crust into it, spread the cream generously, cover with the next crust and continue assembling the cake alternating the layers. Reserve one crust for decoration.
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Step 19
Cover the top crust with the cream, reserving a little for the sides. Cover the cake in the ring with a cling film and put a press onto it. Refrigerate for at least 8-12 hours. 24 hours would be perfect.
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Step 20
The next day, remove the cake from the fridge, discard the cling film, remove the ring and cover the sides with the reserved cream. Crush the reserved crust and cover the cake with the crumbs from all sides.
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Step 21
Decorate the cake with some fresh fruit or pastry sprinkles.
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Step 22
Honey cake is done! Enjoy your meal!
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