Cream-creamy cream

Cream of creamy creamy Who among us does not like sweets? And especially home cakes. And even more - a fragrant, multilayered, gentle honeycomb. But, so that such a cake really turned out soft and gentle, it is necessary to soak it with the "right" cream. The fact is that the cakes for honey cake are baked very thin. They quickly cool and harden, turning into delicious croutons. Sometimes moms can not keep scraps of cakes for making crumbs for sprinkling them - they are instantly destroyed by children, who are actively helped by the father. But the biscuit oven only to use them as a cookie is offensive, because a real birthday cake was planned. Therefore, we will quickly cook a cream that can soak up our crispy sand cakes, turning them into a real masterpiece of confectionery art. The cream for the honey must be sufficiently fluid, not very sweet and not interrupting the aroma of honey. The best basis for it will be sour cream. And do not worry that your dessert will be spoiled by the taste of this fermented milk product. It is checked up in practice: the best cream for a honey-comb, than sour cream, has not been invented yet. And the simplicity of its preparation will refund you all the troubles associated with the somewhat tedious baking of a large number of cakes.

Cream of creamy creamy Who among us does not like sweets? And especially home cakes. And even more - a fragrant, multilayered, gentle honeycomb. But, so that such a cake really turned out soft and gentle, it is necessary to soak it with the "right" cream. The fact is that the cakes for honey cake are baked very thin. They quickly cool and harden, turning into delicious croutons. Sometimes moms can not keep scraps of cakes for making crumbs for sprinkling them - they are instantly destroyed by children, who are actively helped by the father. But the biscuit oven only to use them as a cookie is offensive, because a real birthday cake was planned. Therefore, we will quickly cook a cream that can soak up our crispy sand cakes, turning them into a real masterpiece of confectionery art. The cream for the honey must be sufficiently fluid, not very sweet and not interrupting the aroma of honey. The best basis for it will be sour cream. And do not worry that your dessert will be spoiled by the taste of this fermented milk product. It is checked up in practice: the best cream for a honey-comb, than sour cream, has not been invented yet. And the simplicity of its preparation will refund you all the troubles associated with the somewhat tedious baking of a large number of cakes.

Ingredients: Instructions