Servings: 3

Time for preparing: 1 hour

Preparation time: 2 hours

INGREDIENTS:

sour cream 20% 500 ml

wheat flour 250 g

butter 170 g

condensed milk 3 tbsp

honey 2 tbsp

salt

PREPARATION: +

Cut the butter into squares, so it's easier to grind it in a blender.

Combine butter, flour, salt in a blender. Stir the mixture until smooth. I take the oil straight from the refrigerator.

Pour the crumbs into the pan, add honey. Put the mixture on the stove and fry over medium heat. If the crumb starts to burn, reduce the fire.

Stir occasionally and break large lumps into crumbs. Fry the mixture until golden brown. We remove from the fire.

In a separate bowl, mix sour cream and condensed milk. I took sour cream with a fat content of 20%, but with a lower fat content it is perfect. Do not be alarmed if the cream turns out to be liquid, the crumb absorbs moisture perfectly and the cream thickens when the cake is in the refrigerator. Condensed milk can be replaced with powdered sugar. You can also add orange peel to the cream. Also in season, fresh raspberries can be added to the cream, it will be very tasty.

We lay the form with cling film, so later it will be easier to remove the cake from the form. We put a layer of crumbs, I do not make a very thick layer of crumbs, so the cake will soak better. Then pour in the cream so that it completely covers the crumb. So, layer by layer, collect the cake. Do not press down on the crumb, otherwise the layers will be uneven.

Sprinkle with the remaining crumbs at the end. Cover with cling film and refrigerate. My cake lasted for about 2 hours. We take it out of the mold, remove the cling film and decorate as desired.

The crumb is very well soaked and you get a full-fledged cake with a characteristic honey note and sour cream sourness.

A delicious honey cake without baking is ready! Bon Appetit!