Honey cake "Lemon"

Category: Confectionery

Ingredients
dough:
butter (margarine)	200 gr.
sugar	0.5 tbsp.
honey	1 st.
eggs	3 pcs.
salt	pinch
soda	1 tsp
flour	2.5 st
impregnation:
lemons	2 pcs.
sugar	3 tbsp. l.
cream
boiled condensed milk	1 jar
sour cream	500 gr.
cream 33%	300 g
lemon Kurd:
lemons	2-3 pcs.
lemon peel	1 tbsp. l.
sugar	2/3 st.
eggs	3 pcs.

Cooking method

Delicious, very delicate cake for lovers of sweet and sour, the most delicate cakes are soaked in lemon syrup, caramel cream and delicious lemon curd. Alia's recipe from say7 was taken as a basis and, as I like, was remade to suit my taste. Dear moderators, please click, if we already have such a recipe on our site, we just have a lot of them, and it's just a crime to pass by and not convey this recipe to everyone. The cakes are very delicate, Lemon cakes impregnation gives an incredible taste balance of sweet and sour against rich honey sweet cakes, sour cream with caramel condensed milk is very, very tasty in itself, especially in combination with everything else, but the lemon Kurd completes the whole extravaganza of taste.
Prepare the dough: mix eggs, sugar, honey, salt, soda, add oil and put in a water bath, stirring constantly.
Bring the mixture to a homogeneous state, then heat until the mixture approximately doubles, you get such a frothy creamy mass.
Remove the mixture from the water bath, add flour, mix. The dough should be pretty thin. The spoon is NOT in the dough, and the dough drips off the spoon in a thick layer.
As much as I would not like it, you DO NOT need to add more flour. Cover the dough and refrigerate overnight. One must stand for at least 8 hours. The next day.
Take out the dough, it will harden, but it will still be very sticky, you have to tinker, but believe me, it's worth it. The dough can be immediately divided into several small parts (6-8 cakes), or you can just take a little. Draw a circle or a square of the desired shape on parchment paper, turn the sheet over and distribute the dough with our hands over the shape of the cake, distribute it as thin as possible, 2-3 mm, it is not thicker, they rise very much. The dough is very sticky, hands need to be constantly rolled a little in flour. Then brush off the excess flour from the cakes. I always roll out the dough on paper or a silicone mat, it makes my work much easier, but I didn't draw a circle, I just rolled it out
laid down the plate and cut the edges turns out completely without
away)
but you can bake like that first
and then cut then there will be a crumb for sprinkling the cake
They rise really well
The first time when I baked it, I got 6 such not low biscuits , the second time I tried to roll out the dough to a minimum, it turned out 9 cakes, unfortunately there is no photo.
Cooking Lemon Kurd.
In Ingredients, I wrote approximately the number of lemons, 1/2 tbsp. lemon juice, and lemons are different (if it seems too sour to someone, then you can dilute lemon juice with water). Bring lemon juice, zest and sugar to a boil. Beat eggs lightly and pour hot lemon juice in a thin stream. We return all this to a small fire and, stirring, bring to a boil. Cook for another 5 minutes (stirring constantly) until thickened and then pour into a clean dish, cover with a film (the film should touch the surface of the cream so that a crust does not form) and cool.
Making a syrup for impregnation.
Squeeze juice from lemons, add 3 tbsp. l. sugar and put on fire. Bring to a boil and simmer over medium heat for 5-7 minutes.
Cream:
Separately, thoroughly beat the cream, sour cream, then add condensed milk to the sour cream, stir well, and gently stir in the whipped cream. The cream can be sent to the refrigerator so that it thickens a little.
In the photo Kurd, impregnation and cream
Assembling the cake, soak the cakes with syrup
And we collect the cake well, without sparing smearing the cakes with sour cream, apply lemon curd on the top cake.
And please loved ones)