The dough is simple, baked quickly, the cream is the easiest cream. But here is the result... Very tender, flavorful cake with honey notes and nutty aftertaste... Unforgettable!
|Cooking time 60 minutes||Number of servings 5|
Before you make dough, you need to chop the nuts (I have almonds). With the help of a blender, meat grinder, rolling pin, does not matter. Set aside 2 tbsp chopped nuts we use in the decoration of our cake.
Sift the flour.
Now carefully whisk sugar with eggs...
... without ceasing to whisk, add the 2 tsp. soda (no slides) and honey.
Then the nuts. Now stir gently with a mixer on the lowest speed.
Add little by little flour. I usually goes 450-500g of flour. The batter should be not runny, not thick.
Ideally, the batter should stand a few hours in the fridge, I usually omit this step and put it in the fridge for 10-15 minutes, until heated oven.
Put the oven on 180".
Bake in a split form with a diameter of 27 cm definitely laid baking paper. I usually play safe and additionally smeared with vegetable oil (no smell). Pour 1/3 of the batter into the form and bake depending on the oven 15-20 minutes until dry wooden skewers.
So alternately bake 3 layers.
I have them, usually in the middle of the longer climb, when the cake has cooled, with a knife I cut off the hump and cut the cake into two parts. As a result, we have 6 cakes and a lot of "scraps".
These "pruning" it is necessary to dry slightly in the oven and serve. It can be done by hand, but I trust it to the blender. The resulting crumbs add 2 tbsp of chopped nuts (the ones we set aside).
Now the Assembly. Over each cake sour cream...
Ideally let stand overnight. Then the pie will just melt in your mouth, and nuts tempting to crackled.