Honey sponge cake with walnuts

Step-by-step cooking

1. Step 1:

   

   Add soda to honey, mix. Leave for 10-15 minutes.

2. Step 2:

   

   Put eggs in a bowl, add a pinch of salt.

3. Step 3:

   

   Beat with a mixer for about a minute.

4. Step 4:

   

   Add half the sugar, beat for about 2 minutes. Then add the remaining half of the sugar and continue to beat until firm peaks for about 10 minutes.

5. Step 5:

   

   Add 1 tablespoon of egg mixture to the honey, mix, pour into a bowl with the eggs and mix gently.

6. Step 6:

   

   Mix flour with baking powder.

7. Step 7:

   

   Sift in 2 stages into the egg mixture and gently stir with a whisk.

8. Step 8:

   

   Grease the baking dish with vegetable oil, cover the bottom with baking paper. I use a mold with a diameter of 20 cm.

9. Step 9:

   

   Put the dough into the mold, smooth it out.

10. Step 10:

    

    Scroll through the dough form and tap so that the dough is evenly distributed.

11. Step 11:

    

    Put in a preheated 170 C oven for 40 minutes. Check the readiness with a toothpick (stick it in the middle of the biscuit, if the toothpick is dry, the biscuit is ready). Allow the finished biscuit to cool and remove it from the mold.

12. Step 12:

    

    Prepare sour cream for leveling the cake. To do this, weigh 250 grams of sour cream.

13. Step 13:

    

    Put sour cream on cheesecloth or cotton towel, tighten tightly, leave for 2-3 hours to make the serum glass

14. Step 14:

    

    While the sour cream is being prepared for leveling and the biscuit is cooling, we will prepare the cream for the interlayer. To do this, mix 450 grams of sour cream with powdered sugar and put it in the refrigerator for 30 minutes.

15. Step 15:

    

    Cut off the top of the cooled biscuit. Then cut it into 3 cakes.

17. Step 16:

    

    Finely chop walnuts with a knife.

18. Step 17:

    

    Chop the top of the biscuit into crumbs.

19. Step 18:

    

    Putting together a cake. On a plate, spread 1/2 tbsp. l. cream for the interlayer.

20. Step 19:

    

    Lay the cake on top. Fix it with a cooking ring (optional).

21. Step 20:

    

    Smear with cream.

22. Step 21:

    

    Lay out the walnuts.

23. Step 22:

    

    Spread the cream again.

24. Step 23:

    

    Cover with a second cake. Then again cream - walnuts - cream - the third cake.

25. Step 24:

    

    Put in the refrigerator for 30 minutes.

26. Step 25:

    

    At this time, we will finish the cream for leveling. Put the weighed sour cream in a bowl.

27. Step 26:

    

    Mix with condensed milk.

28. Step 27:

    

    Get the cake out of the refrigerator.

29. Step 28:

    

    Smear cream with condensed milk.

30. Step 29:

    

    Decorate the sides with biscuit crumbs, decorate the top with walnuts.

31. Step 30:

    

    Put in the refrigerator for at least 3 hours, preferably overnight.