Recipe: Honey cake with berry compote

Beat eggs, add sugar, beat until smooth.

Melt butter with honey in a water bath.

Stir, add the sugar-egg mixture to the resulting mass and keep in a water bath for 10 minutes, stirring occasionally.

Remove the mixture from the water bath.

Add baking soda slaked in lemon juice.

Then gradually add the sifted flour and knead a smooth homogeneous dough.

Divide the dough into pieces, cover with cling film and refrigerate for 30 minutes.

Roll each piece of dough thinly, cut out round cakes with a diameter of 22 cm.

Collect the scraps of dough into a ball and also roll out cakes from them.

Bake each cake for 8 minutes at 180 degrees.

If necessary, trim the baked cakes, for this you can put a plate of a suitable diameter.

Crumble one cake and trimmings into crumbs.

For a berry compote, pour the berries into a saucepan, add powdered sugar, put on medium heat.

Wait until the berries melt and begin to boil, reduce the heat and boil until thickened.

Remove from heat, let cool completely.

For cream, add condensed milk, sour cream, vanillin to butter at room temperature, beat.

To assemble the cake, grease each layer with cream and spread the next cake on top of the cream layer.

Add 3 layers of berry compote (I got 3 cakes, a layer of berry compote, 3 cakes, a layer of berry compote, 2 cakes and a layer of berry compote).

Grease the top of the cake and the sides with cream, sprinkle with crumbs and put in the refrigerator for several hours, preferably at night.

Before serving, decorate the cake as you wish.

For decoration, I used tangerines, cranberries, strawberries.

Peel the tangerines and leave whole.

Cut strawberries into slices.

On the remaining cream, “plant” tangerines, between them slices of strawberries and cranberries.

Decorate with spruce branches.

Sprinkle with non-melting icing sugar.

You can decorate with snowflakes, stars.

I was so carried away by the process that I skipped the dough kneading steps.

Bon appetit!