The most tender honey cake with lemon zest 4 days

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Sift flour. Melt or fat honey. 8 g soda or 1 tsp. no slide.

2. STEP 2

   

   I mix everything and knead into a homogeneous dough. This is how it will turn out. Cover with a towel or cling film and leave at room temperature for 4 days. I put it in the oven (off)

3. STEP 3

   

   This is the dough after time. It practically doesn't change.

4. STEP 4

   

   I sprinkle it well with flour, divide it into 12 equal parts. In general, the weight of the dough is 664 g. I will make a square cake 22*22. And I roll out the cakes a little thicker than for the Napoleon cake. I don't like thin ones. But they grow well during baking.

5. STEP 5

   

   I immediately roll it out on a Teflon mat on which I will bake. The cakes can be cut immediately to the desired size, but I will already cut them after baking. I will cut them according to a template from parchment paper. I prick them with a fork before baking and send them to a preheated oven at 170 degrees, bake until golden brown. colors. This takes approximately 3-5 minutes. And to make things go faster, while one cake is in the oven, I then roll out the next one.

6. STEP 6

   

   When the cake cools down, it comes off the Teflon mat without any problems.

7. STEP 7

   

   This is how the stack of cakes turned out.

8. STEP 8

   

   Ruddy, golden.

9. STEP 9

   

   I cut it to the desired size. If you don’t roll out the cakes too thin and don’t overdry them in the oven, they will be trimmed without problems. They rise well during baking.

10. STEP 10

    

    This is the number of trims. But this time they were not useful to me :)

11. STEP 11

    

    But you can show a slice. The cakes are very light, tender, porous and airy.

12. STEP 12

    

    The cakes are ready, let's make the cream. Mix sour cream, zest, juice, sugar, vanillin. I will add prunes separately. In general, lemon zest and juice can be replaced with any citrus (lime, orange, tangerine). It will also be very tasty.

13. STEP 13

    

    And on each cake I put 2 heaped tablespoons of cream. I level and distribute the prunes. And so on...

14. STEP 14

    

    I grease the top with a thin layer of cream and put it in the refrigerator for at least 2-3 hours, or better yet overnight. You can immediately decorate with crumbs from the scraps. But I had a different idea

15. STEP 15

    

    When the cake was soaked on top, a nice thick layer of sour cream was applied. Trimmed the edges. You can leave it as cake, but...

16. STEP 16

    

    I wanted cakes.

17. STEP 17

    

    Decorated with homemade white chocolate honeycomb...

18. STEP 18

    

    And you can fly :)

19. STEP 19

    

    This tenderness can be eaten with your lips. The cake just melts in your mouth...Tender, airy, moist, moderately sweet with a slight sourness and aromatic prunes. Believe me, this is a very, very, very tasty cake. I hope you like the recipe!!! Have a great mood everyone!!!