Lazy honey cake with cherries
Cakes (8 pcs, diameter ~ 20cm):
240 g of honey
120 g of butter
10 g of baking soda
4 eggs (200 g)
100 g of sugar
300 g of flour
Cream:
500 g of 20% sour cream
350 g of 35% cream
80 g of sugar
A little lemon juice
180g of cherries with pits
35 g of sugar
10 g cornstarch
Preparation:
Heat honey and butter in a saucepan. When it becomes hot and starts to foam, caramelize it a little, remove it from the heat, add baking soda, mix it quickly and immediately add it to the eggs.
- while the honey is heating, start whipping the eggs with sugar into a nice foam, and when the honey is ready, add it to the mixer bowl in a thin stream;
- once everything is mixed in several steps, add flour with a whisk;
- the dough is quite stretchy.
Put the dough on parchment with a diameter of about 18+ cm (2 pieces per sheet) and bake at 180 degrees for about 6 minutes.
The finished hot cakes are larger, so you can slightly trim them and make the trimmings into crumbs.
Cream:
Add sugar and lemon juice to sour cream, mix and add whipped cream in 5 minutes after the sugar dissolves. This way you get a thick, delicious cream.
Take out the cherries in advance, defrost them, whip them with a blender with sugar, add starch and bring to a boil - the mass becomes thick. Then cool it down!
Assemble the cake: put 1/8 of the cream on it, 1/7 of the cherry "jelly" and so on to the very top. Don't put the cream on the top cake - you can use the rest to coat the sides. Sprinkle with crumbs after the cake has cooled.
Enjoy!