Honey cake with caramel mousse: how to diversify the usual dessert

Honey cake is a cake that everyone knows well from childhood. But what happens if you make a new version of this cake, adding some modern touches to it?

You'll get an incredible treat, the recipe for which was shared by food blogger Alex Mil. On Instagram, he suggested making a honey cake with caramel mousse.

Ingredients:

• Honey - 180 gr
• Sugar - 100 gr
• Butter - 180 gr
• Soda - 1 tsp
• Flour - 300 g
• Eggs - 4 pcs
• Salt - a pinch

Ingredients for the cream:

• Sour cream 15-20% - 1400 gr
• Sugar - 200 gr
• Vanilla sugar

Ingredients for caramel:

• Sugar - 150 g + 50 g of water
• Cream 33% - 150 gr
• Butter - 50 gr
• Cream 100 ml
• Gelatin - 12 grams

Method of preparation

1. Put honey, butter, sugar, and a pinch of salt in a heavy-bottomed saucepan. Cook over medium heat. Stir until the mass becomes homogeneous.

2. Add the baking soda, reduce the heat – stir constantly until it turns a beautiful bronze color, and turn off the heat.

3. Let it cool for 10 minutes, then add the eggs, stir, add the flour, and stir again until smooth.

4. You need to bake two cakes – one small and thin, which will be the base. Make it to fit your mold. And the second cake from the remaining mass.

5. Pour the dough onto the parchment, and smooth it over the entire area with a spatula.

6. Bake at 170 degrees. Bake a thin crust for 8-10 minutes and a thick crust for 15-17 minutes.

7. Trim the edges of the finished cakes. Grind the trimmings into crumbs with a blender. Cut the large cake into small cubes.

8. Beat sour cream with sugar and vanilla sugar with a mixer for 1-2 minutes.

9. Grease the bottom of the base cake and put it in the mold. Next, spread several layers of sour cream crust. You should get about 4 layers. The sour cream should cover the top of the cubes. Leave to soak and harden in the refrigerator overnight.

10. For the caramel layer, pour sugar into a saucepan and add water. Put it on the fire and cook, but do not stir with a spatula, just move the pan. Cook until the mass turns a beautiful bronze color.

11. At the same time, heat the cream until hot, pour it over the sugar, and mix well. Add a pinch of salt and butter.

12. Mix well and strain through a sieve.

13. Mix gelatin with hot cream and pour it into the caramel. Mix and pour over the cake. Leave it to harden.

14. Take the cake out of the fridge, brush it with sour cream on the sides, and sprinkle with crumbs from the scraps.