Honey cake with raspberries

5 (2 rate)

10

Portions

19 hours

Cooking time

About recipe

The classic version of the honey cake is prepared with sour cream. However, after adding the raspberry filling, its taste becomes more refined. Raspberries can be used fresh or frozen. From this amount of ingredients, I got 2.6 kg cake. I decorated with tangerines, but it can be decorated with any other fruits or sweets. And in the summer it is possible to use fresh raspberries. If the decoration is not important, you can simply leave the cake sprinkled with crumbs.

Purpose: Pies and cakes

Recipes by ingredients: # Milk products / # Flour / # Berries

Required ingredients::
Eggs

3 pcs
Butter

150 grams
Sugar

340 grams (240 grams for dough, 100 grams for filling)
Honey

100 grams
Wheat flour

460 grams
Soda

1 teaspoon
Raspberries

300 grams
Starch

1 tablespoon (+ a little water)
Sour cream

900 grams (for cream, from 20% fat content)
Icing sugar

150 grams (for cream)

How to make
1. Prepare all the ingredients. Pay attention to the quality of honey, it must be natural. Pre-sift the flour through a sieve.
2. Mix the butter with honey and melt it on the stove. Then cool so that the mixture is not hot.
3. Separately, mix eggs with sugar.
4. Then mix the mixture of honey and eggs. Return the pot to the fire and, stirring constantly, bring to a boil.
5. Put in the garden. Stir.
6. The mass will begin to foam and increase in size. While stirring, hold on the fire for a minute. Then remove the pan from the heat and cool until warm.
7. Gradually add flour to the cooled mass. The result should be a thick mass of honey, which still sticks to the hands. Cover the dough with a lid and let stand for 40 minutes. The dough will rest, rise and stop sticking to your hands. This moment reduces the total amount of flour. This means that the cakes will be more porous and better saturated with cream.
8. While the dough rises, prepare the raspberry filling. Raspberries are mixed with sugar, starch and flour. Add a little water. While stirring, bring the mixture to a boil. When heated, the filling will thicken. Then cool the filling.
9. Now you can roll out the dough into cakes. I got 9 cakes with a diameter of 22 cm. 7 layers of cake are placed in the cake, and 2 - for sprinkling the cake.
10. Roll out into a thin crust, cut out a circle in a mold and remove excess dough. Beat the crust itself with a fork so that the dough does not swell during baking. Bake cakes at a temperature of 180 degrees for 2-3 minutes. Then cool all the cakes.
11. To prepare the cream, beat sour cream with icing sugar. For external decoration of the cake, leave 200 grams of sour cream and a little powder.
12. Coat the cakes with cream and put on the raspberry filling. If you want raspberries in each layer, then boil twice as much stuffing.
13. So collect the cake. Slightly press each layer against each other.
14. Wrap the cake with acetate film and tighten into a ring. Press the upper crust so that the filling inside is distributed more evenly. Put the cake in the refrigerator for the night.
15. The cake froze. Remove the ring and film. Thanks to them, the cake comes out smooth.
16. Crush the deferred cakes into crumbs.
17. Mix reserved sour cream with powder. Lightly brush the cake from the sides and top.
18. Sprinkle the cake with the resulting crumbs. You can sprinkle only the sides or the whole cake.
19. Decorate the cake to your liking.
20. Delicious honey cake with raspberries is ready!
21. Delicious!

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Source: povar.ru