Whole grain honey cake (with sour cream)

Prepare the dough: in a deep saucepan, beat eggs with sugar and salt, add 100 g of butter and honey. We put the resulting mixture on a slow fire (or a water bath). While stirring, we bring the mixture to 60-70 ° С - at this stage, the sweet components completely dissolve and here it is important to remove the stewpan from the heat in time. Without stopping to interfere, sift a teaspoon of baking soda into the mixture (the mass will foam and increase slightly in volume - this is how the soda interacts with honey). Sift the flour into the warm mixture in portions, knead the soft dough. On a floured table, roll out the dough into a roll and divide it into 6-8 parts. We wrap the resulting koloboks with foil and send them to the refrigerator for 30-45 minutes. During this time, the dough will thicken and become more accommodating.

It's time to do the cream: 125 g of very soft butter (lying at room temperature for 3-4 hours) beat with powdered sugar. Add thick sour cream 21% + (also at room temperature) to the lush butter mass and beat again until smooth. The resulting cream, I recommend flavoring with cinnamon.

Putting the cake together: cover the edges of the serving dishes with strips of parchment so that, after decorating, you can gently and easily remove them from under the products. We generously coat the cakes with cream and fold them tightly on top of each other. Grind the last cake into crumbs and decorate the sides and surface of the cake smeared with cream to your liking. Chopped walnuts can also be used for decoration.

We send the honey cake to the refrigerator for at least an hour and a half (soak).