I never miss an opportunity to make this wonderful cake from a fresh harvest of honey. Sour cream and lemon zest add refreshing notes, and the dessert turns out to be less cloying. Additionally, I add a drop of lemon flavor.
Ingredients
- Chicken eggs - 2 pieces
- Honey - 100 ml
- Sugar - 100 g
- Flour - 450 g
- Butter - 60 g
- Baking soda - 1 tsp.
- Lemon zest - 1 tsp.
- Salt - at the tip of the knife
- Sour cream (25% fat content) – 500 ml
- Sugar - 200 g
- Vanilla Essence - 2 drops
- Flavor (lemon) – 1 drop
Step-by-step cooking recipe
Put butter and honey in a deep saucepan. Melt, but do not bring to a boil!
Pour in the soda, stir and remove from the heat. The mass should turn white and increase in volume.
Add eggs, salt, sugar, zest and sifted flour. Knead the dough, divide into 8 identical pieces, cover with cling film and refrigerate for 30 minutes.
Roll out each piece on parchment paper, put it on a baking sheet and bake for 4-5 minutes at 180 degrees.
Beat the cooled sour cream with sugar, vanilla essence and lemon flavor.
Assemble the cake by smearing the cakes with cream.
Grind one cake in a blender to the state of crumbs.
Smear the cake with cream on top and sprinkle with prepared crumbs.
