desserts
33% whipping cream
Honey cake with beer
For the dough
Sugar
70 g
Honey
100 g
Butter
100 g
Baking soda
9 g
Baking powder
9 g
Wheat flour
335 g
“Barbar Bok” beer (dark lager)
60 g
For the cream
Method of preparation
- Melt the honey and sugar over low heat until a smooth mixture forms.
- Add the baking soda and baking powder, and cook over low heat until the mixture turns the color of cane sugar, stirring with a spatula.
- Pour in the “Barbar Bok” (dark lager) and let the alcohol evaporate.
- Add the flour and knead until smooth, then add the butter at room temperature and mix the dough by hand. The dough should be elastic and slightly firm.
- Prepare the cake layers for baking: divide the dough into 83-gram portions. Next, roll them out with a rolling pin to fit the pan in which you will assemble the honey cake. The key is to ensure the dough doesn’t have time to cool. To do this, cover it with plastic wrap and set it aside in a warm place. Bake the cake layers at 160 °C for 7 minutes.
- Now for the cream: place the sour cream on a paper towel to remove excess moisture (let it sit for 20 minutes in the refrigerator). Whip the cream, sugar, and drained sour cream with a mixer until it reaches a creamy consistency (it should be thick and dense).
- Place the prepared cake layers in the pan for assembling the honey cake, spreading the resulting cream and malt over each layer. Bake the leftover dough scraps and crumble them into crumbs to sprinkle over the finished honey cake. Let the honey cake set for a while. Decorate with berries of your choice.
