Honey Cake with Sour Cream and Wafer Crumble
Baking and Desserts | Italian cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Recipe from John Smith, chef at a local bistro. In the menu of the bistro, honey cake is not just a tribute to Russian cuisine; the chef absolutely adores it. In fact, he considers the flavor combination of honey layers with sour cream to be just as great as the duo of mascarpone and ladyfingers in tiramisu.
Ingredients
- Chicken Egg - 3 pieces
- Sugar - 24.7 oz
- Honey - 0.7 oz
- Wheat Flour - 17.6 oz
- Butter - 1.1 oz
- Activated Baking Soda - 0.6 oz
- Vinegar essence - 0 fl oz
- 20% Sour Cream - 24.7 oz
- Waffle - 5.3 oz
Step by Step guide
Step 1
In a bowl, combine the eggs, 400 grams of sugar, honey, and butter.
Step 2
Place over a water bath and heat, stirring, until the mixture becomes smooth and slightly frothy.
Step 3
Dissolve the baking soda with vinegar and add it to the honey mixture.
Step 4
Gradually sprinkle in half of the flour while continuing to mix the batter.
Step 5
Pour the remaining flour onto a work surface and place the honey mixture on top. Mix until well combined and knead the dough.
Step 6
Divide the dough into nine portions. Refrigerate for 40 minutes.
Step 7
Roll each piece out into a thin circle between sheets of parchment paper.
Step 8
Bake each cake layer in a preheated oven at 374°F for 5 minutes.
Step 9
Prepare the cream. Combine sour cream and sugar without whisking. Cover and let it sit at room temperature for 10–15 minutes to allow the sugar to dissolve.
Step 10
Assemble the honey cake by spreading approximately 180 grams of cream on each layer. Use the remaining cream to frost the sides of the cake.
Step 11
Place the waffles in a bag and crush them using a rolling pin.
Step 12
Coat the top and sides of the cake with wafer crumbs.
Step 13
Let the honey cake sit in the refrigerator for 2 hours to allow it to soak up the cream well.
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