Ingredients
Honey cake
honey
120g
4.20oz
0.48cup
8tbsp
cane sugar
200g
7oz
0.80cup
13.40tbsp
butter
35g
1.23oz
2.35tbsp
baking soda
12g
0.42oz
0.80tbsp
egg
4pc
nutmeg
black pepper
tonka bean
dried ginger
flour
530g
18.55oz
2cup
35.51tbsp
heavy sour cream
450g
15.75oz
1.80cup
30.15tbsp
powdered sugar
50g
1.75oz
3.35tbsp
whipping cream
60g
2.03fl oz
vanilla caviar
1g
0.04oz
0.07tbsp
Method
- Melt honey, sugar and butter over the stheat in a saucepan with a thick bottom.
- Mix the flour with spices.
- As all the sugar melts, add the baking soda, and mix quickly. The mass will foam and increase in volume. Keep it over the heat for another minute or two, and remove.
- Add one egg at a time, and mix quickly and thoroughly each time.
- After all the eggs have been added, let the honey mass cool down a bit.
- Pour the base of the dough into the bowl of the mixer and gradually add the flour. As the dough begins to wrap around the spatula, does not stick to your fingers when you press it, and is quite elastic, then it is ready.
- Divide the finished dough into a convenient number of parts - you will need to roll it out to 1-1.5mm thick and cut out circles with a punch (I did this with a tart ring). But you can also make a classic honey cake. Then divide the dough into 10-12 parts and cut out a circle of the desired diameter.
- Bake the cakes on a perforated mat for 5-6 minutes each. Remember that they are soft at first, but will become firmer as they cool. Don't overdo it!
- Cool the finished cakes completely.
- For the cream, combine the sour cream and powdered sugar. Stir (the mass will become liquid). Then pour in the cream and vanilla caviar. Whip until fluffy and steady peaks. Use immediately.
- Layer the cakes, coat the sides and the top.
- Grind the rest of the honey cakes into crumbs, and sprinkle the assembled dessert. Stabilize.
