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Honey Cake "Bee Paradise"

The honey cake made according to this recipe turns out very soft, simply airy, and the little bees look like the real deal. A very beautiful and delicious cake! Make it for the next celebration, your guests will be delighted. Children will also love this creation (especially the bees that can be eaten), guaranteeing smiles and good vibes! By the way, the cake layers for this honey cake can be baked in advance, wrapped in plastic wrap, and stored at room temperature. They can be kept fresh for 2-3 weeks without losing their taste

For the cake layers:

Flour

4 cups

Eggs

2 eggs

Sugar

1 cup

Butter

6 tbsp

Honey

1/2 cup

Baking soda

2 tsp (level)

For the cream:

Sour cream

1 3/4 cups (25-30% fat)

Heavy cream

3/4 cup (33% fat)

Sweetened condensed milk

1 can (13.4 oz)

Honey

2 tbsp (heaping)

Gelatin

1 packet (0.39 oz)

Milk

1/4 cup (or water, to dissolve gelatin)

To prepare the Honey Cake "Bee Paradise", combine eggs with sugar and beat lightly.

Then add honey, butter, and baking soda, mix everything thoroughly using a whisk.

Now place the resulting mixture on a water bath: pour water into a saucepan, place it on the stove, and when the water boils, place a smaller saucepan with the dough on top of the water saucepan. Heat the mixture, stirring constantly; it should become uniform and double in size (this will take about 10 minutes).

Then remove the mixture from the heat, add sifted flour and knead the dough. Cover it with plastic wrap and let it cool.

The dough will be quite sticky. But when it rests, it will stop sticking to your hands and will be easy to roll out.

Start rolling out the cake layers when the dough becomes slightly warm. Take a piece of dough, sprinkle the table with flour, and roll it out with a rolling pin to a thickness of 3-5 mm (the layers will rise more when baked). Cut out layers of the desired diameter (I used the bottom of a detachable baking pan with a diameter of 25 cm) and prick them all over with a fork.

Line a baking sheet with parchment paper greased with vegetable oil, and transfer the layers onto it using a rolling pin. Bake at a temperature of 200 degrees Fahrenheit. The layers bake quickly in 3-5 minutes.

Add more dough to the trimmings and bake the next layer; some trimmings can be baked and kept for sprinkling the sides of the cake. I didn't do this in order to bake more layers. I used ground Italian cookies (any other cookies or nuts will work) for the sprinkling.

Stack the finished layers on top of each other and let them cool at room temperature.

If you need perfectly even layers, cut them after they are baked.

While the layers cool, prepare the cream for the Honey Cake "Bee Paradise." Combine sour cream, heavy cream, sweetened condensed milk, honey, and beat with a mixer until smooth. Divide the cream into two parts.

Due to the quality or insufficient fat content of the sour cream, the cream may turn out runny, in which case you need to add a special thickener to the cream.

Spread the cooled layers with the majority of the cream and place them in the refrigerator.

Now prepare the gelatin cream for the top of the honey cake. Soak a pack of gelatin in milk and let it swell (5-7 minutes).

Then transfer the gelatin mixture to a saucepan, place it on the stove, and heat it, stirring constantly, without bringing it to a boil! Slightly cool the gelatin and gently mix it into the remaining smaller portion of the cream.

Pour the gelatin cream over the top of the cake, smooth it with a spatula or knife. Sprinkle the sides with cookie crumbs or nuts. Create honeycomb patterns using bubble wrap.

Applying slight pressure, press all over the surface to make the bubbles indented in the cream. Place the cake in the refrigerator for 30 minutes or overnight (for certainty).