Is it possible to refuse a piece of luscious honeydew with boiled condensed milk? It seems simply unthinkable to us! There are several versions of this dessert, one of which is presented here. According to our recipe, the dough includes chopped walnuts, which make the taste of the cakes slightly buttery and the texture particularly tender. Well, the cream for honeydew with boiled condensed milk, we made on the basis of sour cream. As you understand, the tastier it is, the better the end result will be!
For the cream and decoration:
sour cream (at least 35% fat) – 200 g
boiled condensed milk – 400g
peeled walnuts – 50g
eggs – 3 pcs.
honey – 250 g
soda – 1/2 tsp.
sour cream (at least 35% fat) – 200 gr
flour – 240 g
chopped walnuts – 200 gr
Butter – 10 gr
Prepare the batter for the honeydew crusts. Whisk the eggs with a mixer, half the honey and the baking soda until fluffy. Add the sour cream and the remaining honey and mix thoroughly.
Sieve the flour through a fine sieve into a bowl and then gently, in small portions
Add to the egg and honey mixture. Add the chopped walnuts and mix well.
mix well. The finished dough should resemble a thick sour cream in texture. Divide the dough into
Prepare a mold for baking the honeydew crusts. You will need a cake tin
with a diameter of 26cm. Line it with baking paper and grease it with butter.
Preheat the oven to 180°C. Pour one piece of batter into the tin and bake for 8 to 10 minutes. The crust
It should be golden and starting to darken slightly around the edges. Place it on a wire rack. In the same way Bake 3 more layers of the Lollipop Cake.
Prepare the cream for the honeydew. For this purpose, beat the cold sour cream with a mixer until fluffy.
Then gradually, beating on low speed, add the boiled condensed milk.
Assemble the meringue. Cover the cakes with the cream and stack on top of each other. Place in the fridge set aside in the fridge for at least 4 hours. Decorate with walnut halves before serving.