250
Ingredients:
For the biscuit:
- Honey - 160 g
- Odorless vegetable oil - 50 g
- Soda - 1 teaspoon without bitter
- Eggs (room temperature) - 4 pcs.
- Sugar - 60 g
- Salt is a pinch
- Flour - 230 g
For the cream:
- Thick sour cream - 560 g
- Sugar - 80 g (or to taste)
- Vanilla sugar - 1 tsp
Berry layer: cherry (or other berries), starch - 150 g (you can use thick jam or jam).
Method of cooking:
First, we prepare the honey biscuit. Heat honey together with vegetable oil over medium heat, stirring constantly, bring to a boil. When the first bubbles appear, remove from heat and add soda. Mix thoroughly until the mass foams well.
In a separate bowl, beat eggs with sugar and a pinch of salt. Beat until fluffy so that the pattern on the surface does not disappear. Gradually sift the flour into the egg mass, mixing with gentle movements. Add the cooled honey mass and carefully mix until smooth.
Pour the dough onto a baking sheet covered with parchment (size 28x38 cm), spread it in an even layer. Bake in an oven heated to 200 °C for 10–15 minutes. We check readiness with a toothpick. Transfer the finished cake to a clean sheet of parchment, turn it over and remove the paper. After cooling, cut into four thin cakes.
For the cream, combine sour cream, sugar and vanilla sugar, mix well. If using berries, prepare the berry layer: boil the berries with a small amount of starch and rub through a sieve.
We start assembling the cake. Grease the first cake with cream and add the berry layer. The second cake is only cream. We alternate in this way until we collect all the layers. If desired, you can soak the cakes with sour cream whey or berry syrup. We leave the cake for impregnation in the refrigerator for at least 6 hours.
The finished cake can be decorated to your taste. For example, make a grid of chocolate sauce or sprinkle with crumbs from scraps of cakes. Cut into portions before serving.
