flour — 2-2,5 tbsp. – 250 gr.
egg — 3 PCs.
oil — 75 gr.
sugar — 1 tbsp.
honey — 4 tbsp
soda — 1 tsp (under the knife without slides).
Heat in saucepan the honey with soda. You need to stir constantly! The longer you heat, the darker the honey mass. Remove from the heat. In a saucepan melt the butter and cool. Then add eggs and sugar. Good beat. Mix honey with egg mass and whip again. Add 1 Cup flour and stir with a mixer. Then add the remaining flour. The dough should be slightly thicker than for pancakes, and draining, and not bump with beaters of the mixer. The bottom of the pan should cover with parchment. Pour the batter into the pan and bake at 180 degrees for 20-30 minutes. The cake is ready (the readiness check with a toothpick) cut into 4 thinner. Trim the edges of the cake.
sour cream (fat content 25-30%) – 200 g
cream 33% – 100 g
boiled condensed milk – 1 Bank (380-400 g)
honey – 1 tbsp. spoon with a slide
For the cream that covers the top of the cake, gelatin – 1 packet 5 grams (or 1 tsp). + 50 grams of cream to soak gelatin (for cream inside the gelatin cake is not needed). To connect sour cream, cream, boiled condensed milk and honey. Beat with a mixer until smooth. Divide the cream into 2 parts. Lower part for top (cells). Most of the cream to lubricate all of the cooled cakes and put the cake billet in the fridge.
Meanwhile prepare the cream gelatin: gelatin pour cold cream. Let it swell (with a good microcrystalline gelatin this happens quickly – within 5-7 min.) to Shift the gelatinous mass into a saucepan and put heat on the stove. Stir constantly, without boiling. Cool slightly the gelatin (not from sticking, for 2-3 minutes, not more). And gently, with constant stirring, to enter it into the cream (in a smaller part). After adding the hot gelatin into the cream, the cream will be quite runny – don’t worry as it should be. And immediately, not allowing the cream to “set”, pour the top and use a spatula razravnjat.
Make “cell”: this is tape with bubbles to attach to the top of the cake, pressing down slightly, to press over the entire surface to make the bubbles was pushed into the cream. Potavit the cake for 15-20 minutes in the fridge to grabbed cell. You can just sprinkle sides of the cake by honey crumb layers, then applying the cling film and leave to harden overnight in the refrigerator.
For coating sides of cake grind honey crop formations (for example, with a rolling pin). And decorate with bees chocolate ganache. To make bees, to separately melt the 30 gr. 50 white and bitter (75%) chocolate in a water bath, pour into a pastry bag or just a bag, make a hole and draw on the parchment paper bitter chocolate torso. To give the chocolate to harden, from top through the package to draw the white stripes, the eyes and attach almond petals (wings). Put the cake in the cold until fully cured.