
I have a very easy-to-make soft honey cake with cream on sour cream pudding! It's so delicious, it's impossible to put it down! We ate it all at once with tea!
Ingredients:
Cake:
- 400 g honey (artificial)
- 200 g butter
- 2 hours. L. soda
- 6 eggs
- 170 g of sugar
- 300 g sour cream 20%
- 500 g flour
Cream:
- 900 grams of milk
- 300 g of sugar
- 2 p. cream pudding (80 g)
- 4-5 eggs
- 450-500 g of butter
Additionally:
- 100 ml of milk
- 1 tsp powdered sugar
Preparation:
Cake:
In a saucepan, add soft butter to the honey and put on low heat, bring to a homogeneous state, stirring constantly. Add 1 tsp. baking soda and bring to a caramel color. Transfer to a plate and cool to room temperature.
I beat the eggs with a mixer until light and fluffy, adding sugar. Then I add sour cream and mix. I pour in the melted honey and butter and mix.
I mix the flour with 1 tsp. baking soda and sift it into the mass, kneading it with a mixer until smooth.
I line a 25 by 25 cm baking pan with parchment paper and pour the batter in. I bake in a preheated oven at 180 degrees for about 40-45 minutes. I leave the finished sponge cake in the pan until it cools completely.
Cream:
In a heavy-bottomed saucepan, mix the milk, sugar, cream pudding, and eggs until smooth. Place over low heat, stirring constantly, until the mixture thickens. Cover with cling film and leave to cool completely.
I beat the soft butter with a mixer until fluffy, add the cooled custard mass and beat until the consistency of a homogeneous cream.
I cut the cooled sponge cake horizontally into 2 equal parts. I also cut off the top, then I decorate the cake with it. I soak the cakes with milk and spread the cream, assembling the cake. I sprinkle with crumbs.
I put it in the refrigerator for at least 12 hours. I slice it and enjoy!