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The traditional honey cake appeared in Russian cuisine quite unexpectedly. As the legend goes, Elizabeth Alexeyevna could not stand honey and everything connected with it. Naturally, the court cooks were aware of this. But then a new chef arrived. He was not warned about the dislike for this product. And he, deciding to distinguish himself, prepared a honey cake. Elizabeth Alexeyevna was delighted with the dessert and even awarded the chef.

Step 1

Make a sponge cake. Combine eggs and sugar in a mixer bowl. Beat until white. Add honey, flour, and soda. Continue beating at minimum speed until smooth. Spread the sponge cake dough on a parchment-lined baking sheet. Bake in the oven at 190 ˚C for 25 minutes. Roll the finished cake into a tube and cover with a towel.

Step 2

Prepare the cream. Separately, whip the cream with 50 g of sugar until soft peaks form. Also mix the sour cream with 100 g of regular sugar and vanilla sugar until thick. Combine the creamy part with the sour cream.

Step 3

Cook the caramel. Place a thick-bottomed saucepan on the stove. Once it is hot, add sugar. Stir until completely dissolved. Cook over medium heat. Bring the cream to a boil in another container. Combine the caramel with the cream, continuing to stir. Once the sauce boils, leave it for 1 minute and remove from the stove. Let it cool.

Step 4

Form a roll. Unroll the sponge cake, put the cream on it and spread it over the surface. Roll the roll tightly. Pour caramel over it. Put it in the refrigerator for 30 minutes.