Ingredients for cakes:
1/2 cup milk
3 tablespoons honey
1 cup of sugar
4 tablespoons butter with a slide
2 tsp soda
1 tsp white wine vinegar
5 tbsp cocoa powder
2.5 cups flour
Ingredients for the cream:
4 tablespoons flour with a slide
3 tablespoons starch with a slide
2 cups milk
1/3 cup sugar
3 large egg yolks
1 vanilla pod or 1 tbsp vanilla extract
2 tablespoons unsalted butter with a slide
1 cup cold heavy cream
Ingredients for the cream-icing:
1/2 cans of boiled condensed milk
55-60 grams of butter at room temperature
1/4 cup sour cream
3 tablespoons boiling water
3 tsp gelatin powder
First, prepare cakes. For this purpose, a small saucepan, mix oil, cocoa, sugar, honey and milk. Put on the fire and hold until the sugar and the butter has melted. Soda mixed with vinegar and pour into a saucepan and stir. Beat the egg and mix very quickly, so it does not wring. Remove the saucepan from the heat and cool for 5 minutes. Gradually sprinkle in some flour and stir. Once the mixture thickens, to shift it to the work surface, sprinkle in the remaining flour and knead the dough uniform thick. Divide the dough into 10 equal pieces and roll each into a circle with a diameter of 25 cm. Each flat shortcake make punctures with a fork across the entire diameter. Korzh bake at 180-190 degrees for 4-6 minutes each. Totally cool.
Now proceed to the preparation of the cream. In a saucepan, heat the milk (not boiling) from the vanilla pod. As soon as the foam on the surface, remove the saucepan from the heat. Mix egg yolks with the sugar, then add the vanilla seeds, flour and starch, pour a little hot milk and stir. Pod from the milk discard. Return the pan to medium heat and add the yolks slowly. Constantly stir and cook until thick. Then add the butter, stirring, melt it.
Put the cream into a bowl, cover it with cling film so that it touches the surface. Put in the fridge to cool. Whip the cream and enter them into the cooled cream. Promazhte each cream cake — 2.5 tablespoons per 1 layer. On the last cake, place a heavy book as weighting. If the kitchen is very warm, place the cake in the refrigerator for 30 minutes. At this time, prepare the cream icing.
Now we are preparing cream frosting. Soak gelatin in cold water for 5 minutes until it is soft. Whisk oil with condensed milk. Pour off excess water from the gelatine to it glue the 3 tablespoons of boiling water, then add 1 to the spoon of sour cream, mix well. Add remaining sour cream and mix again. Combine sour cream with condensed milk. Mix cream icing and apply it all over the cake surface. It will solidify very quickly. 2 Prepare a sheet of bubble packaging and place on top of the cake, gently pushing in the cream. Place the cake on a couple of hours in the refrigerator. Remove the foil and decorate with marzipan bees.