Honeycomb Cake

In a deep bowl, sift the flour and immediately combine it with baking powder. Stir with a spatula or fork so that it is evenly distributed. Add 200 grams of sugar, vanilla sugar, combine the ingredients well again.

We get cold butter, you can even frozen. Chop it into pieces and send it to the flour mixture. Rub with your hands until crumbs form.

Pour sour cream into a separate container, add soda and baking powder to it. This will help to avoid excess acid, and also make the cake tender and airy. Pour sour cream and a bowl with flour and butter, mix first with a spatula, and then with your hands. Knead the soft, non-sticky shortbread dough with your hands until it is homogeneous. We roll it into a ball and send it to the refrigerator for 30 minutes.

Cherry for making a cake is suitable fresh or frozen, most importantly, without seeds. Frozen pre-defrost, do not drain the juice. Load the cherries together with the juice into a saucepan, add the remaining 100 grams and heat to a boil. If the cherry is defrosted with a large amount of liquid, we warm it immediately over high heat. If fresh is used, all the juice that is still in the pulp is heated over low heat, the juice will move away gradually.

Stir the starch in cold water. As soon as the cherry boils and all the sugar melts, reduce the heat to a minimum and pour in the starch solution in a thin stream, not forgetting to stir constantly.

Boil to the required degree of thickening, and then another 2 minutes for brewing starch, stirring constantly. We leave it until it cools down completely, we can pour it into a cold container, this will speed up the process.

When the cherry filling has completely cooled down, we take out the dough and divide it into 3 parts. We return two to the refrigerator, we work with one. Roll out the dough into a thin layer on a table dusted with flour, cut it into strips 7-8 cm wide. Trim the strips from all sides so that the cake turns out neat.

Cherry filling is divided into 3 parts. We take one and spread it along each strip in the middle. We fold the edges of the strips to completely close the filling and put them into a mold, folding along its diameter. Do not connect them together, during the baking process the volume will increase and the cake will be uniform.

Bake at 200 degrees for 7-8 minutes, check the readiness with a skewer. Immediately take it out of the oven, lay out the following strips and send it to bake.

We lubricate the finished cake in hot form with sour cream for impregnation, it is better if it is as little greasy as possible. We form strips from the rest of the dough and cherries, bake until they run out. From such a number of products, cakes get 5-6, it all depends on the size of the shape and volume of the strips. We lubricate each cake with sour cream immediately after removing it from the oven. Soaked cakes are left to cool completely.

For the cream we use the fattest sour cream 30%. If it was not possible to buy such a fat one, we take any one, put it in several layers of gauze and hang it so that the serum glasses. This should be taken care of in advance, drain the sour cream for 3-4 hours.

Cool before whipping. Transfer the sour cream into a container, add powdered sugar and whisk until creamy. We put one cake on the dish, lubricate it with sour cream, then the second, lubricate and continue until we put all the cakes. Do not forget to leave a little cream to cover the sides.

Lubricate the top and sides. Finely chop the chocolate with a knife or grate on a coarse grater. Sprinkle the top and sides of the cake. Decorate with cherry marmalade and send it to the refrigerator for cooling and impregnation.

We serve it in a few hours, and preferably the next day, so that the cake has time to soak well.

Bon appetit!