Honey - 4 tbsp.
Cocoa powder - 40 g
Butter - 100 gr
Flour - 460 gr
Sugar - 200 gr
Soda - 2 tsp.
Egg - 2 pcs.
Butter - 400 gr
Boiled condensed milk - 400 gr
Homemade sour cream - 200 gr
For the bees:
Black chocolate - 1 tile
White chocolate - 1 tile
440 kcal30 min.
The Honey Bee Cake is very fast: the dough is kneaded in 15-20 minutes, and about the same amount of time is needed to bake the cakes, but the cream takes no more than 5 minutes to prepare. The most difficult and hilariously time-consuming part is waiting for the soaking. In order for the cake to "ripen," you need to let it infuse for at least 8-10 hours.
My husband showed his guests the softness of the cake by cutting it with the back of a knife. Very soft, delicate and moist cake, flavored with chocolate.
Bees, made by our own hands, not only decorate the cake, but also have an important function - in a noisy company of children for 2 minutes to create complete silence as the children look at them, choose and eat them. And that's worth a lot of money.
Prepare the necessary ingredients.
Ingredients for Honey Bee Cake
Combine the eggs with half of the sugar.
Combine eggs and sugar.
Crack a little bit. This can be done by hand or with a mixer. Set aside - will need it a little later.
Beat the eggs and sugar.
In a saucepan, put the butter and pour in the second part of the sugar. Place over medium heat and, stirring, bring until the sugar has dissolved.
Melt the butter and sugar.
Then pour in honey and stir together and add the baking soda. The mass will begin to rise, making a noise and whitening. Remove from heat and leave to cool, literally 3 to 5 minutes.
Add honey and baking soda.
Then, while stirring the mass, pour in the eggs whisked earlier and return the pan to the fire.
Pour in egg mixture and stir.
Sift together the flour and cocoa powder.
Mix the flour with the cocoa powder.
Add half the flour mixture, stirring continuously. When all flour is dissolved and the mixture is homogeneous, remove from heat.
Add flour and stir.
Leave it for 3-5 minutes, to allow mass to cool a little. Then pour the second part of flour and knead the dough. The dough will become soft and pliable.
Knead the dough.
Divide dough into 10 equal parts.
Divide the dough into portions
Roll out each piece one by one into a thin cake. Place an even circle on top (any pot lid will do) and trim off the uneven edges. Bake the cut pieces of dough to sprinkle over the cake.
Roll out the dough into a circle.
The dough is so soft and docile that it needs no additional flour to roll out. It is very pleasant to work with.
Roll out the dough.
Bake each crust on a baking tray in the oven for 2-3 minutes. When I rolled out the next crust, the previous one was already done.
Bake the shortcakes.
When ready make the cream. In a bowl put soft butter and beat at high speed in a mixer to a fluffy mass.
Beat the butter.
Fill with condensed milk and beat with a mixer until smooth.
Add the condensed milk and whisk.
Add the homemade sour cream and mix by hand. The cream is ready.
Add the sour cream and whisk.
Spread liberally over all the layers of cake. On top lay out a mold in the form of a bee honeycomb (on a glossy cardboard print and cut out - this is if there is no mold). Crush the baked and cooled cake scraps with a rolling pin and sift through a sieve. Sprinkle liberally over the cake on all sides. Remove the honeycomb mold.
Assemble the cake
Prepare the bees: Melt white chocolate, place in a pastry bag and draw the wings of bees on parchment. Place in the refrigerator until completely hardened. Melt the dark chocolate and draw the body and head of the bee. With white chocolate, spread stripes over the body and then insert the wings. Place in refrigerator.
Make chocolate bees.
Plant the bees in a hive. Honey Bee Cake is almost done.
Honey Bee Cake Recipe
When the cake is soaked, you can safely serve.
Honey Bee Cake
Bon appetit. Cook with love.