Polish honey cake

Polish honey cake

The cakes for this cake are soft, biscuit, they rise very well when baking, so the cake is high. and they (unlike most honeycomb cakes) do not harden and do not dry after cooling, so they can be done in advance and stored in a refrigerator, wrapped with a film.



100 g of oil
1/2 cup sugar
3 eggs
1 cup of honey
1 tsp soda
2 1/2 — 2 3/4 cups of flour


450 ml cream
600-700 gr of sour cream
1/2 cup sugar
1 tbsp vanilla extract or cognac

All ingredients (except flour) put in a large bowl and put in a water bath (boil the water in a saucepan and put a bowl on it). Heat, stirring constantly, 5 minutes. when everything melts and the contents of the bowl warms up, remove from heat, add flour and mix well. The dough turns out not thick, slightly liquid. Cover the bowl and refrigerate for 8-12 hours.
The dough can be kneaded in the morning, and in the evening oven, or left in the refrigerator for the night. after 8 hours the dough will thicken a little.

Preheat the oven to 200 ° C / 400 ° F.

Divide the dough into 8 parts.
Take 3 parchment leaves (on one sheet it is baked, on the other it cools, on the third the cake is rolled out) and draw on them circles with a diameter of 25 cmsprinkle the parchment with flour, put a piece of dough on it and stretch it to the desired size. The dough is soft and very docile, a bit sticky, so you need to stretch it with powdered flour.
Brush off excess flour and transfer the parchment to the pan.

bake every cake 4-5 minutes, until browning. While one cake is baked to make another.
Cool the cakes on the grate. Cut the corks in a stencil, and the remaining crumbs are dried in the oven and used to cover the cake. The crusts do not dry after cooling.
to beat up sour cream, cream and sugar; add vanilla or cognac.

Lubricate the cakes and edges of the cream cake. Decorate at will.

Put the cake in the fridge for impregnation for 8-12 hours .

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