Ingredients for Honey Dancing
- Wheat flour 500 grams
- 4 eggs
- Sugar 170 grams
- Honey (artificial) 170 milliliters
- Baking margarine 78% fat 2 tablespoons (with a slide)
- Baking soda 1 teaspoon
- Table vinegar 9% 1 tablespoon
- Sour cream 48% fat (homemade) 500 milliliters
- Condensed milk 1/3 cans
- Thickener for cream 1 sachet (designed for 500 milliliters of dairy product)
- Main Ingredients: Eggs, Sour Cream, Flour, Sugar, Honey, Condensed Milk
- Serving 1 serving
- World CuisineUkrainian Cuisine
Kitchen scale, measuring cup, tablespoon, teaspoon, kitchen knife, fine mesh sieve, deep bowl - 3 pieces, mixer, plastic wrap, refrigerator, oven, non-stick baking tray - 3-4 pieces, metal kitchen spatula, baking paper - 3-4 sheets, kitchen potholders, tray, portioned plate.
Cooking a honey dance:
Step 1: prepare the flour.
First of all, we sift into a deep bowl through a fine mesh sieve the right amount of wheat flour. This step should not be avoided, due to it, this ingredient becomes more friable, dried, and also gets rid of any kind of litter, for example, small threads, nap or something else.
Step 2: prepare the margarine.
Then we put in a stewpan a couple of spoons with a slide of premium cream margarine, put it on medium heat and, stirring with a tablespoon, melt to a liquid state. When the fat assumes a uniform consistency without lumps, rearrange it to the ajar window and allow it to cool completely to room temperature.
Step 3: prepare the eggs and sugar.
Now, with the back of the knife, we beat the eggs in turn and separate the yolks from the proteins in separate bowls. Pour granulated sugar into the dishes with the latter and beat these ingredients in any convenient way. For this purpose, you can use a whisk, a blender with a special nozzle, but a mixer is better, it will be much faster. As soon as the sugar grains dissolve and the proteins increase slightly in size, we begin to add yolks to them. We introduce them gradually, one after another, at the same time shaking everything until uniform at medium speed.
Step 4: prepare the dough.
After that, we pour the melted margarine, honey, and quenched soda with 9-% vinegar into the resulting egg mass. Gently loosen everything and start pouring sifted wheat flour into a bowl. We act slowly, tossing it in small portions, while kneading a tablespoon of dough. When this inventory ceases to help, we continue the process on the countertop, as a result, you should get a soft, very delicate, slightly sticky flour cake mix. Wrap it in plastic wrap and send it to the refrigerator, Ideally at 12, but if you don’t really want to wait, you can for 2-4 hours.
Step 5: forming the cakes.
After the right time, turn on the oven to warm up to 180 degrees Celsius and cover 3-4 small baking sheets 23 x 25 centimeters in size with baking paper sheets. Then we spread the dough on the countertop and roll it with a sausage. Then, with a metal spatula, divide the semi-finished flour into the desired number of parts. By periodically crushing your fingers with flour, we level each piece on a separate baking sheet, so that we get the base about 1-1.5 centimeters thick, and move on.
Step 6: bake the cakes.
We check the oven and, if it has warmed up to the desired temperature, take turns baking cake cakes each for approximately 15 minutesAlthough it may take less time, it all depends on the quality of the oven. After that, using kitchen gloves or a towel, we move the baking sheets with flour honey bases onto the countertop and cool them to room temperature.
Step 7: prepare the cream.
We don’t lose a minute, pour thick homemade sour cream into a clean deep bowl, add condensed milk to it and pour in a thickener. Beat all the ingredients with a mixer for 15-20 minutes, for which their consistency will become thick, airy and lush. We tighten the dishes with the finished cream with plastic wrap and send them to the refrigerator 1.5-2 hours.
Step 8: collect the honey dance.
So we came to almost the last step, remove baking paper from each cake and lay them on the countertop along. Then we apply equal servings of cream in the refrigerator about 1 centimeter thick on the base, although a little more can be done if desired. Then we move one layer on a large tray or cutting board, on top we distribute the rest. Coat the sides of the resulting product with the rest of the cream, optionally decorate the dessert with your favorite sweets, tighten with plastic wrap and send to the refrigerator for 6-7 hoursso that the treat is saturated.
Step 9: serve the honey dance.
Honey dance is served chilled as a dessert. On the table it is put as a cake or cakes cut into portioned pieces. It is pleasant to savor this yummy with any cold or hot drink, for example, coffee, tea, compote, juice, jelly, cocoa or dairy products: kefir, fermented baked milk, drinking yogurt. Not one sweet tooth will refuse this miracle, so cook and enjoy!
Enjoy your meal!
- sometimes crushed walnuts and finely chopped prunes are spread on each layer of cream, although dried apricots are also suitable;
- if desired, the dessert can be decorated with chocolate or coconut, color dragees or after cooling, tighten with mastic;
- the choice of cream is not fundamental, you can take custard, sour cream, chocolate or any other favorite;
- very often during the kneading, a little vanilla sugar or a liquid extract of this spice is put in the dough.