Honey Cake Coquette

Step-by-step preparation

Cooking time: 1 hr 25 mins

1. STEP 1

   

   We prepare the biscuits in advance so that they sit for about 12 hours. For the honey sponge cake, melt the honey and add soda.

2. STEP 2

   

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

3. STEP 3

   

   Beat the whites with 50 grams of sugar.

4. STEP 4

   

   Add flour and whites in parts, mix gently.

5. STEP 5

   

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

6. STEP 6

   

   Add flour, whites and cocoa in parts. Mix carefully and place in the oven. Bake also at 180 degrees for about 35-45 minutes.

7. STEP 7

   

   We got two biscuits, which we left to brew for 12-24 hours.

8. STEP 8

   

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

9. STEP 9

   

   Let's prepare the sour cream. Place it in a sieve lined with cotton cloth. Let it rest for about 6 hours (lovers of very moist cakes don’t need to weigh out the sour cream!). The excess liquid will drain, the sourness in the taste of the cream will decrease, and a thick mass will remain. Set aside three tablespoons of sour cream, beat the rest with sugar and vanilla.

10. STEP 10

    

    Beat the reserved sour cream with condensed milk (3 3 spoons). Assemble the cake in a springform pan. Grease the honey cake with about 5 tablespoons of sour cream, add the second honey cake and sour cream, then add the chocolate cake.

11. STEP 11

    

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

12. STEP 12

    

    Place roasted and slightly chopped walnuts on top (fry over low heat in a frying pan without oil for about 10 minutes, stirring). The smell is amazing!

13. STEP 13

    

    Then lubricate with cream. Place chocolate cake on top. Again sour cream and honey cake. The cake turned out tall.

14. STEP 14

    

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

15. STEP 15

    

    Next, prepare the 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 would like to immediately warn you that the amount of caramel was about 200 ml, which is a lot for one cake. Add corn or invert syrup and water to sugar (white can be used) and place on low heat.

16. STEP 16

    

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

17. STEP 17

    

    We make caramel stripes using a teaspoon, just let the caramel drip.

18. STEP 18

    

    The decoration was made from dark and white chocolate.