Madonna Cake

Ingredients

For the cake layers:

1 cup sugar

1/3 cup heavy cream

1 tsp baking soda

80 g butter

3 cups flour

For the frosting:

700 ml sour cream

7 tbsp sugar

Vanilla sugar

Lemon juice

Cherry

Whip the cream and sugar with a whisk until lightly foamy. Add the honey, butter, and baking soda, and stir. Preheat the oven to 190-200°C.

Place the mixture in a double boiler, stirring constantly for 10-15 minutes. Once the mixture begins to foam and turns a light golden color, remove from the heat.

Gradually add flour to the mixture (until the dough begins to easily pull away from the sides of the bowl), stirring constantly. Finish kneading on the countertop. As the dough cools, it will stop sticking to your hands and become very elastic.

Roll the dough into a log and divide it into 6-8 equal pieces. Roll each piece into a thin flat cake (no more than 2-3 mm thick) and cut it to the desired diameter.

Line a baking sheet with foil, grease it with butter, and lay out the first layer. Bake for 3-5 minutes (you can quickly pierce it with a fork when it sets, then roll out the second layer of dough).

Turn the finished layers out onto a flat surface to cool. Bake each layer in this manner, one at a time. Do not stack them hot, or they will stick together. Cut the remaining dough into small pieces (cake crumbs) and bake for 3-5 minutes.

For the frosting, combine the sour cream, sugar, vanilla, and lemon juice. Spread the cake layers generously with cream and sprinkle with cherries to taste. Top the cake with cream and decorate with crumbs and cherries. Refrigerate the cake overnight to soak.

Enjoy!