Honey Cake for Diabetics
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 30 minutes + 4 hours
🥕 Ingredients
7
🍽️ Servings
6
Description
Honey Cake for Diabetics
Ingredients
- Honey - 2 tablespoons
- Chicken Eggs - 2 pieces
- Butter - 3.5 oz
- Baking Soda - 2 teaspoons
- Wheat Flour - 3 cups
- Sour cream 20% - 7.1 oz
- Fructose - 1 cup
Step by Step guide
Step 1
Mix honey and eggs, add fructose, finely chop the soft butter into the mixture, place on low heat and stir continuously until the butter dissolves. Add 1-2 teaspoons of baking soda (without heaping). When it foams, remove from heat.
Step 2
Gradually add flour and knead until smooth (the dough should not be too soft or too dense; add flour until the bowl is clean, without sticking). Form a ball and place it in a warm place for half an hour.
Step 3
Preheat the oven to 356°F.
Step 4
Now divide the dough into 6 equal pieces. Next, you need to ACT FAST! You will need (PREPARE IN ADVANCE!): a rolling pin, 6 sheets of parchment paper, 2 baking trays, a sharp knife, a large plate (to cut the layers), and a place to cool the finished layers. Take a sheet of parchment paper, roll out one piece of dough on it, place it on the baking tray and put it in the oven. Immediately start rolling out the second piece in the same manner. By the time you roll out and place it on the second baking tray, the first layer should be ready (it should be golden brown and slightly puffed up; this takes about 3-5 minutes). Remove it, take it off the tray, trim it to the desired shape (using the edge of the plate) with a sharp knife, and let it rest. Collect the crumbs in a separate bowl. Place the second layer in the oven and immediately start rolling out the third. Continue in this manner until all layers are baked. Lay the layers out to cool separately. They should cool completely.
Step 5
Now prepare the sour cream frosting: combine sour cream and fructose and whip with a mixer until thick.
Step 6
Assemble the cake: place the bottom layer, spread with frosting, cover with the next layer, spread again, and continue with the next layers; finally, spread frosting on top as well.
Step 7
Make crumbs from the trimmings (just crumble them with your hands—they will fall apart!) and sprinkle these crumbs on top and sides of the cake.
Step 8
That's it. The cake is ready. Place it in the refrigerator and let it sit for about 4 hours (or better yet, overnight if preparing in advance). Slice and serve!
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