Medovik cake without eggs

INGREDIENTS

Wheat flour450 Grams

Honey3-4 Tablespoons

Fat sour cream700 grams

100g - for dough, 600g - for cream

Soda2,25 teaspoon

two and a quarter

Sugar330 grams

130 g - for dough, 200 g - for cream

Butter 150g

Step 1

In a small bowl, use a mixer to mix the sour cream, sugar, honey and soft butter.

Step 2.

Then add the sifted flour and baking soda.

Step 3

Knead the dough, make a ball of it and put in the fridge for about 20-30 minutes.

Step 4

Then divide the dough into 8-10 parts and roll out each part to a thin crust. Roll out gently, dusting with flour. You can shape even round cakes now; take a plate, 25-26 cm in diameter, cut the dough around the edge of the plate.

Step 5.

Prick the crust with a fork and place in a preheated 180 degree oven for 5-8 minutes. Bake all the shortcakes this way. Each cake after baking has to be slightly smoothed, take a plate with a diameter of 23 cm and trim the edges with a sharp knife. We will need these scraps for sprinkling the cake.

Step 6

Prepare the cream for the cake - beat with a mixer the sour cream and sugar until the grains dissolve.

Step 7.

Form the cake by spreading the cream over the layers. Do not forget to grease the sides of the cake.

Step 8

Then we turn the cake scraps into crumbs. Sprinkle this crumb on the top and sides of the "Medovik". Send the cake to the fridge for a couple of hours to soak.