Name: Honey and sand cake Herringbone
Yield: 0
Ingredients: Chicken egg - 1 PC.; Sugar - 80 gram; Honey - 40 gram; Butter - 50 gram; Soda - 50 gram; Flour - 200 gram; Chicken egg - 2 PC.; Sugar - 120 gram; Flour - 2 tbsp; Sour cream - 300 gram; Butter - 150 gram; Black currant - 100 gram; Sugar - 1 tbsp; Potato starch - 5 gram

Recipe information

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Ingredients for - Honey and sand cake Herringbone

Cake dough

1. Chicken egg 1 PC.

2. Sugar 80 gram

3. Honey 40 gram

4. Butter 50 gram

5. Soda 50 gram

6. Flour 200 gram

Cream

1. Chicken egg 2 PC.

2. Sugar 120 gram

3. Flour 2 tbsp

4. Sour cream 300 gram

5. Butter 150 gram

Currant confit

1. Black currant 100 gram

2. Sugar 1 tbsp

3. Potato starch 5 gram

How to cook deliciously - Honey and sand cake Herringbone

1. Stage

For the dough, combine the egg, sugar and honey. Lightly beat it. I did this in a food processor.

2. Stage

Pour the resulting mass into a saucepan and add the butter. Place on a low heat and, stirring, melt the butter. The mass in any case should not boil. Remove from the heat.

1. Stage. Honey and sand cake Herringbone: Pour the resulting mass into a saucepan and add the butter. Place on a low heat and, stirring, melt the butter. The mass in any case should not boil. Remove from the heat.

3. Stage

Add the baking soda to the hot mass and stir it. The soda will begin to work and the mass will increase in volume. Allow to cool completely.

1. Stage. Honey and sand cake Herringbone: Add the baking soda to the hot mass and stir it. The soda will begin to work and the mass will increase in volume. Allow to cool completely.

4. Stage

Gradually add all the flour and knead the dough. The dough should be smooth. Do not overfill the dough with flour, otherwise the finished cakes will be too stiff. Wrap the finished dough in clingfilm and leave in the refrigerator for at least 2 hours, or better overnight.

1. Stage. Honey and sand cake Herringbone: Gradually add all the flour and knead the dough. The dough should be smooth. Do not overfill the dough with flour, otherwise the finished cakes will be too stiff. Wrap the finished dough in clingfilm and leave in the refrigerator for at least 2 hours, or better overnight.

5. Stage

Divide the finished dough into three parts and roll out each part into a thin layer. Cut out a Christmas tree according to a template. Prick the cake with a fork, so that it does not puff up during baking.

1. Stage. Honey and sand cake Herringbone: Divide the finished dough into three parts and roll out each part into a thin layer. Cut out a Christmas tree according to a template. Prick the cake with a fork, so that it does not puff up during baking.

6. Stage

Bake at 180 degrees, about 5-7 minutes, until golden. Let the cakes cool. I do not recommend stacking the warm cakes on top of each other, as they may stick together.

1. Stage. Honey and sand cake Herringbone: Bake at 180 degrees, about 5-7 minutes, until golden. Let the cakes cool. I do not recommend stacking the warm cakes on top of each other, as they may stick together.

7. Stage

Let's prepare the cream. To do this, combine the eggs, sugar, flour and sour cream in a bowl. Mix until homogeneous. Put it on a water bath and boil the mass, constantly stirring, until it thickens. Cover the ready cream with clingfilm and put it in the fridge to cool completely.

1. Stage. Honey and sand cake Herringbone: Let's prepare the cream. To do this, combine the eggs, sugar, flour and sour cream in a bowl. Mix until homogeneous. Put it on a water bath and boil the mass, constantly stirring, until it thickens. Cover the ready cream with clingfilm and put it in the fridge to cool completely.

8. Stage

Whip the butter until fluffy. A food processor helped me with this. Gradually add the cooled cream. Put the ready cream in the refrigerator until you use it.

9. Stage

Prepare the currant confit. To do this, mix the puree with sugar and warm until the first bubbles. Add the starch diluted in a little water and boil until it thickens. Remove from the stove and allow to cool completely. Start assembling the cake. Spread the cream on the cake from a pastry bag. In the middle add currant confit. Cover with the second cake and repeat the procedure. On top cake put only cream, no need for confit. Take the ready cake to the fridge for 4 hours or overnight, so it becomes soft and tender.