Vladimir Dahl defines a cake as a puff round sweet cake. Such a mean formulation causes some protest, because the cake is, above all, a holiday. A real hymn to the art of the pastry chef in the New Year, birthday, and just like that, in honor of a good mood and a great day.
Honey Cake - a dream that easily comes true with the help of simple manipulations and a few simple ingredients. The main character here is honey - a healthy, tasty and healing product. It needs to be added to the dough quite a bit - just a couple of tablespoons, and the result is amazing.
The praises of honey can be sung for a very long time. It is used in the preservation of vegetables, stew and bake a bird with it, prepare fish sauces. And baking with a unique bee product has a stunning aroma, beautiful color and characteristic caramel flavor. There are a lot of recipes for cookies, gingerbreads and honey pies, but nothing compares to a real honey cake that just melts in your mouth. Honey dough is somewhere between sand and biscuit species, since it is the addition of honey that distinguishes the dough from those and others. Special decoration is not required, the main advantage - exquisite taste and ease of preparation.
Honey Cake - Food Preparation
Honey cake is simple, the whole secret lies in the proper baking of the cake layers, and there are not so many ingredients for it. The main character, which is unchanged for all recipes, of course, honey. It is better to take it in liquid form to make the dough easier to form. Thick sugared honey can be melted in advance in a water bath.
One of the most winning types of cream for our cake can be smetan. From it the product gets a pleasant, fresh acidity, the cakes are well soaked and become just airy. So as a result, we are not disappointed, it is better to take fat sour cream and sugar to replace with powdered sugar. Cool sour cream in the fridge, and quickly beat with fine sugar or powdered sugar. After that, you can add jam, mashed fruit or other ingredients according to recipes. The principle of cooking is always the same; the difference in recipes can be determined by adding only one ingredient to the cream, for example, prunes, coconut flakes or jam. Honey Cake - Best Recipes
Recipe 1: honey cake with cocoa fudge Miracle
Besides the fact that that cake is tasty and tender, it is also huge - quite enough to meet and feed a large company. The original dough is prepared in a water bath, it makes the cake soft and fluffy, a real miracle.
Ingredients: eggs (3 pieces), soda (2 tsp.) Honey (2 tablespoons), flour (3.5 cups), butter (60 g), sugar (glass).
Cream: egg, sugar (1 cup), milk, semolina (1 tbsp. L). Softened to room temperature butter (250 g), vanillin, half a cup of sour cream.
Sweet: sugar, cocoa, sour cream (all for 24 tablespoons), butter (60 g).
Method of preparation
First prepare the cream. Pound sugar and egg in a bowl, add flour and vanilla and mix. Gradually add milk to get a homogeneous mass. We put in a water bath until thick, but do not boil, bring almost to a boil. In cooled to room temperature, add the butter and whisk. At the end add sour cream and mix.
Dough preparation:
- Mix butter, sugar and honey in a bowl and put it in a water bath to dissolve the sugar. Beat in eggs and mix quickly.
- We put for 4 minutes in a water bath, add 2 teaspoons of soda. The mass should increase sharply in volume (about three times).
- We continue to keep it on fire and add flour (2 cups), stir. The dough should be thicker than the pancakes. The dough should not be viscous or hard. If liquid - add more flour, about half a cup.
- Put the dough on the table on a layer of flour. We divide it into 7 equal parts, roll each part into flour and form thin cakes. We bake until golden brown.
Sweet: mix cocoa with sugar, add butter and bring to a boil.
Cool cooled cakes with cream, pour glaze on top and send to the fridge to infuse. Pour icing on top.
Recipe 2: Tsarsky honey cake with prunes
Prunes give any product a distinctive taste, it just goes well with honey. The dough is fundamentally different in texture, therefore it is baked not with cake, as in most cases, but completely, and then cut into cakes.
Ingredients: Dough: butter (100 g), flour (1 cup), 2 tbsp. spoons of honey, 1/2 cup, sugar, soda (1. h. spoon), 2 eggs
For the cream: sour cream (3500 g), walnuts (100 g), prunes (handful), half a cup of sugar.
Method of preparation
In a suitable bowl, melt the honey over low heat, stirring constantly until foam and golden brown appear. Remove from heat and dissolve chopped butter with sugar in this container, stir with butter and flour. The dough should turn out like a very thick sour cream. Bake in the form on low heat, cut the cake in half and soak in cream. If a small volume is obtained, you can take a double portion and cut it into 4 pieces. Readiness of the cake is checked with a match.
Cream: mix sour cream and sugar, put in the fridge. We grind and push nuts, prunes. Divide sour cream in half. Add nuts to one part of the cream, prunes to another, let it soak in the cold. To make the cream “raisins”, you can add a little rum or brandy.
Recipe 3: Honey cake with condensed milk and apricot jam
Many people, not only children, adore the taste of boiled condensed milk. If you whip it with butter, you get a cream that may not so deeply soak the cakes, but in itself is very tasty. And with apricot jam and nuts so easy to grab.
Ingredients:
For the test: honey (3 tablespoons), butter or margarine (60 grams), vodka (1 spoon), flour (2, 5 cups), eggs (3 pieces), granulated sugar (1 cup).
For the cream: butter (300 grams), condensed milk (2 cans), a spoon of honey, nuts, apricot jam. Method of preparation
In a water bath, melt margarine or butter and mix with eggs, add a pinch of salt, pour in milk and heat until completely dissolved. Add soda and sifted flour in small portions. You can bake cakes thick and thin, until golden brown, with an average heat.
Cream. Mix the butter and condensed milk until smooth, add honey, some nuts. We collect the cake. We coat the cakes and put them one on top of the other. We spread cream on top, sprinkle with nuts and decorate with apricot jam.
Honey Cake - useful tips from experienced chefs
- It is better to roll out the cake layers while the dough is still warm, very quickly, without allowing it to cool.
- Cream is better to whip at the same temperature of the ingredients. Take care of this in advance. If it is badly whipped, you need to “equalize” the temperature - put it for a few minutes in the fridge or slightly heated oven.
- To make the cake beautiful, you need to hold the rolling pin at an angle of 45 degrees when rolling.
Choose your recipe!
