Name: Honey Honey Pie with Sour Cream
Prep time: 2 h
Cook time: 2 h
Yield: 8
Ingredients: Honey - 150 gram; Sugar - 200 gram; Chicken egg - 2 PC.; Cocoa - 40 gram; Milk - 100 Ml; Butter - 100 gram; Flour - 600 gram; Soda - 1 Tsp; Sour cream - 900 gram; Condensed milk - 1 B.

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - Honey Honey Pie with Sour Cream

Dough

1. Honey 150 gram

2. Sugar 200 gram

3. Chicken egg 2 PC.

4. Cocoa 40 gram

5. Milk 100 Ml

6. Butter 100 gram

7. Flour 600 gram

8. Soda 1 Tsp

Cream

1. Sour cream 900 gram

2. Condensed milk 1 B.

How to cook deliciously - Honey Honey Pie with Sour Cream

1. Stage

BATTERY: Heat the milk (almost to a boil) and pour it into the cocoa. Stir thoroughly. You will get a thick mass.

2. Stage

Melt the butter. Cool slightly.

3. Stage

Heat the honey (DO NOT boil!) and pour in the baking soda. Stir to form a froth. Let cool slightly.

4. Stage

Beat the eggs with the sugar. Add melted butter to the eggs. Add cocoa and milk. Stir. Add honey foam. Stir to mix.

5. Stage

Sift the flour and knead the dough. Do not knead for a long time! Divide the dough into 10-12 pieces. Cover the dough from getting stale and start rolling out the cakes. The dough can be placed in the refrigerator for 20-30 minutes.

1. Stage. Honey Honey Pie with Sour Cream: Sift the flour and knead the dough. Do not knead for a long time! Divide the dough into 10-12 pieces. Cover the dough from getting stale and start rolling out the cakes. The dough can be placed in the refrigerator for 20-30 minutes.

6. Stage

Roll out the dough on baking paper. Cut out a circle (I have 24 cm). Stab the cake with a fork and bake at 160-180C for about 5-7 minutes. You can check the readiness of the cake by pressing on the middle, a finger should not fall through.

1. Stage. Honey Honey Pie with Sour Cream: Roll out the dough on baking paper. Cut out a circle (I have 24 cm). Stab the cake with a fork and bake at 160-180C for about 5-7 minutes. You can check the readiness of the cake by pressing on the middle, a finger should not fall through.

7. Stage

Remove the paper from the crust and cool it on a flat surface, since hot crusts are soft and can deform.

8. Stage

Stack the cooled cakes in a pile. I ended up with 13 cakes. One cake was used for sprinkles.

9. Stage

Cream: For the cream it is better to weigh out the sour cream, fold gauze in 4 layers, put the sour cream on it and hang for 4 hours or longer, so that the excess whey would drain away. If you take 20% fat sour cream, you need to take more than 1-1.2 kg

1. Stage. Honey Honey Pie with Sour Cream: Cream: For the cream it is better to weigh out the sour cream, fold gauze in 4 layers, put the sour cream on it and hang for 4 hours or longer, so that the excess whey would drain away. If you take 20% fat sour cream, you need to take more than 1-1.2 kg

10. Stage

Beat the evaporated milk with a mixer and add gradually the sour cream. Whisk everything well. NEVER USE BOILED CONDENSED MILK!!! If you can't find good quality condensed milk, it's better to make it yourself from real condensed milk with sugar.

1. Stage. Honey Honey Pie with Sour Cream: Beat the evaporated milk with a mixer and add gradually the sour cream. Whisk everything well. NEVER USE BOILED CONDENSED MILK!!! If you can't find good quality condensed milk, it's better to make it yourself from real condensed milk with sugar.

11. Stage

Let's assemble the cake! Each cake is smeared with cream. If you want to cover the cake with frosting, then leave the top cake without cream. The sides of the cake are smeared with cream and sprinkled with crumbs (for this purpose, crush one cake with a rolling pin). I used a ready (purchased) frosting. Let the ready cake stay at room temperature for 1.5-2 hours and put it in the fridge for 3-4 hours. BON APPETIT!!!