Cake Number 6 or number 9

Step-by-step cooking

1. Step 1:

   

   First prepare the dough. To do this, break the eggs into a saucepan or a saucepan with a thick bottom, add honey (choose natural and fragrant honey, it is from such cakes that they turn out incomparable), sugar, a pinch of salt, stir and put on medium heat. Bring to a boil, but do not boil!

2. Step 2:

   

   Add butter, stir. Then add the soda and mix thoroughly. The mixture will start to foam, it reacts soda. Remove from heat and let the mixture cool. To speed up the process, you can put the pan in a basin with cold water.

3. Step 3:

   

   Add half of the pre-sifted flour to the cooled mass (sifting will enrich the flour with oxygen and the baking will turn out more magnificent), mix.

4. Step 4:

   

   Pour the remaining flour on the countertop and put the dough on it. Adding flour from the edges, knead the dough. It may stick to your hands, but do not clog it with extra flour, otherwise the dough will turn out stiff. Wrap it in a bag or plastic wrap and send it to the refrigerator for at least two hours, or better, like me, at night, when the dough lies in the refrigerator, it is easier to work with it.

5. Step 5:

   

   Prepare the cream. To do this, cool the cream well with a fat content of at least 33%, the bowl in which you will beat and the whisk of the mixer, I usually put it all in the freezer for 15-20 minutes. Choose a deep bowl so as not to create splashes when whipping. Pour the cream into a bowl, add powdered sugar, start whipping at slow speeds. Beat for a minute.

6. Step 6:

   

   Then increase the speed of the mixer, and whisk for about three more minutes, until the mass thickens and circles begin to form on the cream from the whisk of the mixer. Add cream cheese, mix on low speed mixer until smooth.

8. Step 7:

   

   Print the stencil on an A4 sheet.

9. Step 8:

   

   Cut it out.

10. Step 9:

    

    Take the dough out of the refrigerator, roll it out on parchment or silicone mat into a 0.5 mm thick layer. If the dough sticks, sprinkle a little flour.

11. Step 10:

    

    Cut the dough along the contour of the stencil with a knife, prick the cake with a fork so that the dough does not bubble when baking, put the trimmings in the refrigerator, they will be useful for the third cake. Bake in a preheated oven to 170 degrees for 5-6 minutes, it may take a little more or less time to navigate through your oven, the cakes should be slightly browned. Ready-made cakes should be soft, not dry, do not overdo it. So prepare three cakes.

12. Step 11:

    

    Let the cakes cool completely. Place one cake on the substrate, place the cream in a pastry bag (I use a 1M nozzle) and place balls of cream around the perimeter of the cake. Place the second cake on top, also add the cream, on the second cake I added a little thick raspberry jam between the cream balls. Cover with a third cake, drain the cream, place the cake in the refrigerator for half an hour before decorating, so that the cream seizes.

13. Step 12:

    

    Take out the cake and decorate as desired. I decorated it with meringues and fresh flowers. The cake is ready, bon appetit!