Honey cake with condensed milk cream and sour cream

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   150 gr. Melt butter for dough.

2. STEP 2

   

   600 gr. mix flour and 30 grams of cocoa powder. You can sift it right away, or you can do it while kneading the dough.

3. STEP 3

   

   In a deep bowl in which we will knead the dough, use a whisk to mix 3 eggs and 150 g. Sahara.

4. STEP 4

   

   150 gr. Heat the honey until very hot, but do not bring it to a boil. Remove from heat.

5. STEP 5

   

   Add 1 tsp to hot honey. baking soda and begin to stir vigorously. The process of extinguishing the soda is underway. If the honey is not natural, you must first quench the soda with vinegar and then mix it into the honey. I use only natural honey, the acids of which are soda extinguishers. You will learn about the use of soda in baking in the article at the end of the recipe.

6. STEP 6

   

   We get this honey foam.

7. STEP 7

   

   Pour melted butter and honey foam into the egg-sugar mixture.

8. STEP 8

   

   Stir the mixture until smooth.

9. STEP 9

   

   We begin to add the mixed and sifted flour and cocoa in portions and knead the dough with a spoon. I sifted during the kneading process. You may need less or more flour, check the consistency. Read more about the properties of flour in a separate article under the steps.

10. STEP 10

    

    As soon as it becomes difficult to stir the dough with a spoon,

11. STEP 11

    

    pour or sift the remaining flour and cocoa onto the table surface (board, dough mat)

12. STEP 12

    

    and remove the dough from the bowl.

13. STEP 13

    

    Continue kneading the dough with light kneading movements.

14. STEP 14

    

    When all the flour is mixed in, the result is a “movable” dough. If you take it all in your hand, it begins to slide down from the palm. It's not very clear in the photo, because... I took pictures myself, holding the dough in one hand and the camera in the other. The dough is very soft, elastic, slightly sticky.

15. STEP 15

    

    I divided the dough into 8 parts. You can divide it into larger or smaller quantities, depending on the desired size of the cake. From 8 cake layers with a diameter of 25 cm, I got a cake 7 cm high.

16. STEP 16

    

    Roll the pieces of dough into balls and place them under film. There is no need to put it in the refrigerator. We immediately begin rolling the cakes. Turn on the oven at 180 degrees.

17. STEP 17

    

    We roll out each bun on baking paper, which I placed on a silicone mat where I kneaded the dough. The paper did not slide on the surface when rolling out. Roll out the dough thinly. It may tear, but it is easy to put it back together on paper. Cut to shape. I had a ring from a d25 cm springform pan. If the dough sticks to the rolling pin, you can lightly dust it with flour.

18. STEP 18

    

    Prick with a fork and transfer to a baking sheet along with the paper.

19. STEP 19

    

    Bake for 5-7 minutes at 180 degrees. While the first cake is baking, roll out the second one. The times are approximate, use your technique as a guide. Read more about how ovens work in the article at the end of the recipe.

20. STEP 20

    

    After baking, let the cake cool for 1-2 minutes and remove from the paper. The cakes are very easy to remove. You can roll out the next cake layer on the same sheet of baking paper.

21. STEP 21

    

    We also roll out the dough from the scraps of the cakes and bake them. From this “crust” we will make sprinkles for the sides and decoration for the top of the cake.

22. STEP 22

    

    Place the completely cooled cakes in a stack. It is not advisable to stack warm ones on top of each other. They may stick together.

23. STEP 23

    

    The extra crust is also ready.

24. STEP 24

    

    We break off a few pieces of arbitrary shape from it, and grind the rest into crumbs.

25. STEP 25

    

    Preparing the cream. In the original recipe, the cream consists of 1 can of boiled condensed milk and 500-700g. sour cream 40% fat. If the sour cream has 15-20% fat content, you need to take 1.2 kg and strain it through 4 layers of gauze on a sieve. While the dough is kneading and the cakes are baked, you get about 650 grams. fat sour cream. I went the other way. In order not to bother with sour cream with 20% fat content (40% is extremely rare), I added 150 grams to the boiled condensed milk. soft butter.

26. STEP 26

    

    Products for cream should be approximately the same temperature. Beat with a mixer until smooth. There is no need to beat for a long time. Just make the mass homogeneous.

27. STEP 27

    

    Add sour cream in portions and quickly mix with a mixer until smooth. Again, don’t beat for too long. To prevent whey separation. I have made this cream many times, but this has never happened to me.

28. STEP 28

    

    We get a very delicate, airy cream.

29. STEP 29

    

    Assembling the cake. When there are a lot of cakes, it is difficult to evenly divide the cream into the number of cakes. I advise you to lay out all the cakes and distribute the cream in approximately equal portions. Put a little more cream on the bottom cake, because... it will only be on one side.

30. STEP 30

    

    Leave the cream for coating the sides of the cake. Approximately enough for one cake.

31. STEP 31

    

    Spread the cream over the crust. Place the next one on top, coat it, etc. Until we put all the cakes in a neat pile.

32. STEP 32

    

    Spread the remaining cream on the sides.

33. STEP 33

    

    On top of the cake we place the pieces of extra cake that we left before crushing it into crumbs. Leave the cake at room temperature for 1 hour.

34. STEP 34

    

    After an hour, sprinkle the sides of the cake with crumbs and keep at room temperature for another hour. Then put it in the refrigerator for several hours (preferably overnight).

35. STEP 35

    

    This is how it looks in cross section. It soaks in very well overnight. It turns out tender, not very sweet. It does not have a pronounced taste of honey or chocolate. The flavors mix and the result is a very interesting cake. I hope everyone likes it.

Comments on the recipe

Moderator Ksenia

29.09.2023

4.9

I decided to bake Honey Cow Cake with boiled condensed milk for my husband’s birthday. Since there was supposed to be a tea party with the family, I prepared the cake for eight servings. The dough kneads quite quickly. Instead of soda, I used baking powder, also adding it to honey (I used liquid). The dough turns out to be very soft and “mobile”, as the author described it: it seems dense, but if you hold it in your hands, it slides down. I made the cakes on a silicone mat, cutting them along a circle marking with a diameter of 20 cm. I baked them directly on the mat, because transferring them to parchment on a baking sheet was extremely difficult due to the very “mobility” of the dough. It took five minutes to bake one cake. The cake was assembled on the bottom of a springform pan. The cake turned out to be three centimeters high. The cakes were well soaked, and the cake held its shape perfectly; it could be easily eaten without a spoon, with your hands. The taste of cocoa is slightly noticeable, and the cream really makes the cake very similar to the Korovka candy. The cake turned out delicious, sweet, but not cloying. Thanks for the great recipe!

Ira

29.09.2023

4.7

MariSha, what a cute little cake and the speckled decoration, just superb!! Cream with condensed milk, honey cakes! Yummy! Thank you very much for the recipe!

Parslina

29.09.2023

4.6

Mmmmm, delicious! I'll definitely cook it! And then I only had one like this in KK

Alice

29.09.2023

4.9

The cake is very tasty. Thank you very much for the recipe!

Alexandra Kiseleva

29.09.2023

4.7

Delicious recipe