Honey sponge cake with walnuts

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Add soda to honey and mix. Leave for 10-15 minutes.

2. STEP 2

   

   Beat the eggs into a bowl and add a pinch of salt.

3. STEP 3

   

   Beat with a mixer for about a minute.

4. STEP 4

   

   Add half the sugar, beat for about 2 minutes. Then add the remaining half of the sugar and continue beating until stiff peaks form, about 10 minutes.

5. STEP 5

   

   Add 1 tablespoon of the egg mixture to the honey, stir, pour into the bowl with the eggs and mix gently.

6. STEP 6

   

   Mix flour with baking powder.

7. STEP 7

   

   Sift into the egg mixture in 2 additions and gently fold in using a whisk.

8. STEP 8

   

   Grease a baking dish with vegetable oil and line the bottom with baking paper. I use a mold with a diameter of 20 cm.

9. STEP 9

   

   Place the dough in the mold and smooth it out.

10. STEP 10

    

    Roll the pan with the dough and tap it so that the dough is distributed evenly.

11. STEP 11

    

    Place in an oven preheated to 170 C for 40 minutes. Check readiness with a toothpick (stick it in the middle of the sponge cake, if the toothpick is dry, the sponge cake is ready). Let the finished sponge cake cool and remove it from the mold.

12. STEP 12

    

    Prepare sour cream for leveling the cake. To do this, weigh out 250 grams of sour cream.

13. STEP 13

    

    Place the sour cream on cheesecloth or a cotton towel, tighten tightly, leave for 2-3 hours until the whey drips out.

14. STEP 14

    

    While the sour cream is being prepared for leveling and the biscuit is cooling, prepare the cream for the layer. To do this, mix 450 grams of sour cream with powdered sugar and refrigerate for 30 minutes.

15. STEP 15

    

    Cut off the top of the cooled biscuit. Then cut it into 3 layers.

16. STEP 16

    

    Finely chop the walnuts with a knife.

17. STEP 17

    

    Grind the top of the biscuit into crumbs.

18. STEP 18

    

    Assemble the cake. Place 1/2 tbsp on a plate. layer cream.

19. STEP 19

    

    Place the crust on top. Secure with a cooking ring (optional).

20. STEP 20

    

    Apply cream.

21. STEP 21

    

    Place walnuts.

22. STEP 22

    

    Apply cream again.

23. STEP 23

    

    Cover with the second cake layer. Then again cream - walnuts - cream - third cake layer.

24. STEP 24

    

    Place in the refrigerator for 30 minutes.

25. STEP 25

    

    At this time, we will finish the leveling cream. Place the weighed sour cream in a bowl.

26. STEP 26

    

    Mix with condensed milk.

27. STEP 27

    

    Remove the cake from the refrigerator.

28. STEP 28

    

    Coat with condensed milk cream.

29. STEP 29

    

    Decorate the sides with biscuit crumbs and decorate the top with walnuts.

30. STEP 30

    

    Place in the refrigerator for at least 3 hours, preferably overnight.