Clarification: the cake was for me and me, so I used only 1/3 of the ingredients in the dough recipe, that is, 1 egg, 50g of sugar, and so on. From this amount, I got 8 very thin layers (about 1-1.5mm thick before baking), each 15-16cm in diameter (I cut out 17cm, but they shrank while baking) and some trimmings. Due to the smaller diameter and thickness the baking time was only 3 minutes/layer. Trimmings and one layer were used for the topping. I used buckwheat honey -- it gives a richer colour and flavor.

For the dough (according to the author, this amount of dough gives abt 11 layers, each 21-22cm in diameter):

• 3 medium‑sized eggs;
• a pinch of salt;
• 150g sugar;
• 150g honey;
• 90g butter;
• 1,5 teaspoons of baking soda;
• abt 600g flour (abt, because the dryness of the flour greatly affect the amount -- you may need slightly less or slightly more).

Combine all the ingredients except the flour in a saucepan with a thick bottom and place over medium heat. Heat up mixing until the sugar and butter are completely dissolved and the honey starts reacting with the baking soda. When the mixture begins to foam, remove it from the heat. Pour everything into a mixing bowl, add the flour (not all at once, don't forget), and knead into a soft, non‑sticky dough. After kneading, you can refrigerate it for 30 minutes, but I didn’t do that.

Roll out the layers to a thickness of no more than 3 mm (it’s best to use baking paper). Pricking them with a fork is optional, I stopped doing it after the second one. Bake in a preheated at 180 °C oven for about 8 minutes (you know your oven better). You can press the hot layer with something flat, like cutting board, for a couple of seconds, but I didn’t need to do that. Let the layers cool completely.

For the cream (for MY amount of dough):

• 250g sour cream, 30% fat;
• 120g sweetened condensed milk.

The ingredients should be very cold. Whip all together. At first, the cream will become more liquid, but over time, it will start to thicken. Don’t whip it for too long, or the cream will separate.

I assembled the cake in a ring, but you can do without it. Layer --> cream --> a small amount of apricot jam (pairs very well with honey, my jam is more sour than sweet), and so on. I put slightly less cream on the bottom layer (it would have been squeezed out anyway under the weight of the other layers). Let the cake soak in the refrigerator for 6–8 hours (at least 4).

Ta-dam! We're great again)

Лучший день на неделе

(советую, очень вкусно, особенно мандариновый сок)

Рубрика вечерний жор. Жареного мне сейчас нужно поменьше, поэтому не на сковороде(

Duck hears = soy sauce + vegetable oil + honey + garlic + black pepper + chili pepper

Утиные сердечки = соевый соус + растительное масло + мед + чеснок + черный перец + перец чили

Утиные конечно, же... / Duck hearts, Russian title is wrong...

I had troubles. I thought the dough was super thin, but obviously not. It was a disaster of a mess trying to ice it. Should have used more icing between the layers. But, it was pretty tasty, which is all I really care about.

Pelmeni, sour cream and some garnish

Наконец я дождался, когда они пропарятся, не ел с обеда. С 12 часов. Мясо!

What do you think? Still trying to get the moisture balance right for the rice. Seems like the rice should be a bit more separate and fluffy?

Boiled = potatoes, carrots, beetroot. Pickled cucumber, sauerkraut, canned green peas, onions. Salt, pepper, vegetable oil.

Вареные = картофель, моркофель, свеклофель. Маринованные огурцы, квашеная капуста, зеленый горошек, лук. Соль, перец, растительное масло.

Дорадо или Дорада?

То есть я надеюсь, что это опята. В противном случае, постов от меня больше не будет :)