French rural layered cake - II type

Submitted by enr on 30 May 2013
3 eggs
70 g butter
90 g honey
1 cup sugar
200 ml milk
550 g white flour
2 equal tsp soda
600 ml cream
600 g sour cream
100 g sugar
1 vanilla
French rural layered cake - II type
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In a saucepan whisk the eggs and sugar with a mixer by hand, add honey and the butter. Put the mixture in a water bath, stirring constantly and should reach 2-3 times increase in volume. Add trickle milk, stirring constantly. Then add the flour and baking soda and retreat from the heat. Prepared stiff dough. Allow it to cool for about 40 minutes, but not in the refrigerator. 5 Roll the dough thin wafers with size 28-30 cm, riddle them tightly with a fork and roast them until golden - about 5-6 minutes For the cream: Beat the cream with sugar and vanilla. Apart shatter and sour cream. Then blend them for a short time finished mixture set in the refrigerator. Once the bases are cooled down, begin to assemble the cake. The first base put a large amount of cream. Should re-base, then cream and so to end, leave cream spreads sides. To obtain evenly on all sides and height, use ring cake. leave the cake for 3-4 hours in the refrigerator to harden slightly. Then paint on all sides with the remaining cream. Garnish with optional ground walnuts, crumbs base, chocolate sprinkles and more.
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30 May 2013