Cake Number 6 or number 9

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   First, prepare the dough. To do this, break the eggs into a saucepan or saucepan with a thick bottom, add honey (choose natural and aromatic honey, this is what makes the cakes incomparable), sugar, a pinch of salt, stir and put on medium heat. Bring to a boil, but do not boil!

2. STEP 2

   

   Add butter, stir. Then add soda and mix thoroughly. The mixture will begin to foam, as the soda reacts. Remove from heat and let mixture cool. To speed up the process, you can place the pan in a bowl of cold water.

3. STEP 3

   

   Add half of the pre-sifted flour to the cooled mass (sifting will enrich the flour with oxygen and the baked goods will be more fluffy), stir.

4. STEP 4

   

   Sprinkle the remaining flour onto the countertop and place the dough on it. Add flour from the edges and knead the dough. It may stick to your hands, but don't over-flour it or the dough will be tough. Wrap it in a bag or cling film and put it in the refrigerator for at least two hours, or better, like me, overnight, when the dough has rested in the refrigerator it will be easier to work with.

5. STEP 5

   

   Prepare the cream. To do this, thoroughly cool the cream with a fat content of at least 33%, the bowl in which you will beat and the mixer whisks; I usually place it all in the freezer for 15-20 minutes. Choose a deep bowl so as not to create splashes when whipping. Pour the cream into a bowl, add powdered sugar, and start beating on low speed. Beat for a minute.

6. STEP 6

   

   Then increase the speed of the mixer and beat for about three more minutes until the mixture thickens and circles begin to form on the cream from the mixer whisks. Add cream cheese, mix on low speed mixer until smooth.

7. STEP 7

   

   Print the stencil on an A4 sheet.

8. STEP 8

   

   Cut it out.

9. STEP 9

   

   Remove the dough from the refrigerator, roll it out on parchment or silicone mat into a layer 0.5 mm thick. If the dough sticks, sprinkle a little flour.

10. STEP 10

    

    Cut the dough along the contour of the stencil with a knife, prick the cake with a fork so that the dough does not bubble during baking, put the trimmings in the refrigerator, they will be useful for the third cake. Bake in an oven preheated to 170 degrees for 5-6 minutes, it may take a little more or less time, depending on your oven, the cakes should be slightly browned. The finished cakes should be soft, not dry, do not overcook them. So prepare three cakes.

11. STEP 11

    

    Let the cakes cool completely. Place one cake layer on the base, place the cream in a pastry bag (I use a 1M tip) and pipe “balls” of cream around the entire perimeter of the cake. Place the second cake layer on top, also pipe the cream; on the second cake layer, I added a little thick raspberry jam between the cream balls. Cover with the third cake layer, pipe the cream, and before decorating, place the cake in the refrigerator for half an hour to allow the cream to set.

12. STEP 12

    

    Take out the cake and decorate as desired. I decorated with meringues and fresh flowers. The cake is ready, bon appetit!

Comments on the recipe

Elena

22.11.2023

4.9

Good afternoon ! Tell me why the dough turned out to be a dark shade and not light, like when I removed it from the stove? Burnt?