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Медовик с вишней

"Sweet Evening" Honey Cake

Honey cake with cherries and sour cream frosting: fragrant layers, tart berries and a delicate cream. A contrast that won't leave anyone indifferent.
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Prep Time 40 minutes
Cook Time 30 minutes
Soaking 2 hours
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Cakes
Cuisine: Home cooking
Ingredients Method Notes

Ingredients
  

Layers (two layers)
  • 2 cup flour
  • 4 eggs
  • 1 cup sugar
  • 4 tbsp honey
  • 2 tsp baking soda
  • vanillin
Frosting and filling
  • 600 g sour cream 21%
  • 200 g sugar
  • lemon juice
  • cherries for the filling
Decoration
  • 50 g walnuts
  • sponge crumbs from the trimmed layer edges

Method
 

Layers
  1. Whip the eggs, sugar, honey and vanillin with a mixer into a fluffy foam.
  2. Add the flour and baking soda and whip once more. You should get a fairly thick batter.
  3. Pour the batter into a pan and bake the layers at 180-200 C for 20-30 minutes - it depends on the pan. Check doneness with a toothpick.
Frosting and assembly
  1. Once the layers have cooled, cut each one in half. If you trim the edges, save the trimmings for crumbs.
  2. Whip the sour cream with the sugar and lemon juice.
  3. Spread frosting on each layer, and place cherries on the first and third layers.
  4. Assemble the cake and decorate it - I used crumbs from the trimmed edges and walnuts.
  5. Place the cake in the fridge to soak for a couple of hours, and it's ready to eat. Bon appetit!

Notes

Let the cake soak in the fridge for at least a couple of hours - the layers will become tender and moist.