This is how I make APPLE treats now! From just ONE cake layer — a WHOLE MOUNTAIN of delicate apple-honey pastries!

Hello everyone. You are on the Evelyn's Kitchen channel. I bake one sheet cake and it turns into a whole plate of delicate pastries for tea. Lots of juicy apples, fragrant honey dough, and a delicious accessible cream. No soaking, long waiting, or complex assembly. And if you skip the cream, you'll get a gorgeous apple honey pie. Bye. Save this simplest recipe with a magnificent result. In a saucepan, add 190 grams of honey, absolutely any kind, even crystallized, and 150 grams of butter. Place over low heat and bring to a complete melt, but do not boil. The butter has melted and the honey has become completely liquid with no sugar grains. Add 6 grams of baking soda. That's one full teaspoon of soda like this. Stir everything and boil for 20-30 seconds. Look at this beautiful foamy golden honey mixture. You can take it off the heat. Next, I pour the honey mixture into a wide bowl so that it's not too hot when mixing the dough. And while the honey mixture cools, mix 6 eggs, 150 grams of sugar, and a packet of vanilla sugar in a bowl, and whisk with a mixer until it turns into a light, voluminous mass. Look at this light, fluffy mass, almost like for sponge cake. Next, the honey butter mixture. It's a caramel color and has almost cooled down, but even if it's hot, it's not a problem. Add 110 grams of sour cream. The sour cream is slightly cool, so it will cool down the honey butter mixture. And then add this honey-sour cream mixture, either pour it in at once and mix briefly for 10-15 seconds, or pour it in a thin stream while mixing on the lowest speed. That's it, literally 10-15 seconds is enough. To 460 grams of flour, add half a teaspoon of salt and 10 grams, which is one packet of baking powder. To make the sponge cake rise well, even though it has soda, the apples and honey dough need to be well aerated and lifted and lifted. Mix everything together and then add the flour mixture. Mix with a spatula just until the dry spots disappear. You don't need to mix for long. I mix it like this top to bottom like for a sponge cake. You could of course use a mixer on the lowest speed but I don't have one. Therefore it is most reliable to use a spatula to maintain this fluffiness. Once the first part is mixed in, add the second. Add all the flour in two stages. The dough is quite fluffy, but at the same time, thick. It somewhat reminds me of pancake batter. It flows down in a lazy wide ribbon. And only after the dough is mixed can you cut the apples. We need three small apples or two large ones. Peel them. The pastry should be delicate. And dice them into small cubes, about half a centimeter, eight millimeters at most. So the apple pieces shouldn't be large. a cube, like this. And to keep the apples from turning brown, I drizzled them with two teaspoons of lemon juice while cutting. Here's how much I ended up with. These are exactly those three large apples. Next we add the apples into the batter. It turned out to be a lot of apples. And we carefully fold the apples into the batter. Just like this, from top to bottom. The way we fold it in the flour. A few movements are enough. We will make the cake or pie on a 30 by 40 centimeter baking sheet and then we carefully pour in the honey apple sponge batter spread it evenly across the baking sheet next preheat the oven to 180 degrees celsius by this moment of course it should already be preheated with top bottom convection send it into the oven and while the cake is baking let's make a very quick almost instant frosting we will need 70 grams of powdered sugar you can simply mix powdered sugar with sour cream of course it is preferable to use a fatty one but when i didn't even have fatty sour cream i mixed powdered sugar with 15% sour cream and frosted this honey apple cake with that cold cream and it was also very delicious but of course i prepared for the video and will show you a tastier and more stable one so that it doesn't sink into the cake too much but stays as a thin creamy layer into the powdered sugar add 250 grams of cream cheese absolutely any kind and it is exactly what will provide that thick creamy layer and sour cream I have 300 grams here 20% well generally you can just strain the sour cream that is the most ideal way and lemon zest if desired since we used a lemon I zested it it refreshes this kind of cream very well and whisk everything very quickly hmm combine it so there are no lumps and it's ready that's it the cream is ready a couple of movements and it's already perfectly smooth then the cream needs to be put in the refrigerator so it doesn't melt but remains stable after 25 minutes the cake is completely ready check it preferably in a spot where there are no apples and the skewer should come out completely dry but if you have a thermometer 95-98 degrees Celsius the center of the cake should be at that temperature when finished. Next the cake needs to cool down. After 10 minutes you can already transfer it to a rack to cool completely. But actually in this form the pie is a full-fledged honey apple cake ready to be served with tea even without cream or any other garnish. And carefully remove the parchment. And here is this apple honey sponge which absolutely does not need soaking due to the juicy apples. It's ideal of course for the cake to cool completely but I didn't wait for it to cool down fully. It's slightly warm since we are just making a dessert for tea. Tea. Quickly divide the cake in half. This is such a beautiful cross-section. We got honey batter, apples. Place one layer onto the board or plate on which you will assemble the cake and then spread two thirds of the cream as a layer. Spread it well simply using a spatula or a spoon and we place the second side specifically the one that was on top onto the cream onto cream this way the cream won't squeeze out but we'll go into these swirls press down slightly spread a small amount of cream as a decoration though you don't have to decorate it I'll just top it with walnut halves everything is almost ready all that's left is to cut it into pieces I I really wanted to combine the honey flavor with apples with a large amount of apples There is a little over half a kilogram of apples here This should have a huge impact on the juiciness. The coolest thing is that it requires absolutely no soaking Just frost it slice it and serve. Of course if you have time let it sit and soak It will only be tastier, but I like it best when it's freshly baked still slightly warm Mmm, it's the most fragrant especially with the cream. Well, it's magnificent Let's try it. By the way, despite not being soaked, I just frosted and sliced it right away. The fork goes through it very easily, meaning it's juicy thanks to the apples. Let's try it. Well, the combination of honey cake with apples is just right. Mmm, awesome. This was my own little experiment, and it turned out simply magnificent. I'm as happy as can be. It's exactly what I wanted. I was very worried about how it would all taste together. Ha, it's very delicious. So juicy. Absolutely no soaking needed. Right away as a single layer. So quick, so tasty. The apples provide incredible juiciness. The cake layer doesn't need soaking because of the apples. A sour cream frosting, even if you just have 15% sour cream with powdered sugar, will be perfect. Here the cream isn't like in a full-blown cake. It just slightly complements this base. The honey apple cake on its own is, well, very tasty and complete. It has everything it needs. You could even do nothing at all and serve it just like that. But with the cream, it's really a fancy pastry. I like it a lot. This is very delicious. And most importantly, that honey aroma with the apples, everything together, plus the cream, well, it's cheap. The combination is magnificent. If you don't know what to do with apples, this option is just super. No need to bake cakes or fuss for a long time. Everything is as quick and simple as possible, and the result is excellent. And if you make it, I look forward to your photo reviews in my Telegram channel. Thank you everyone and see you next time. Bye.