We all remember honey cake since childhood.
When our grandmothers or mothers baked this delicious cake, and then the whole family gathered at the same table to drink tea and enjoy this dessert.
This honey cake with condensed milk is fragrant, tender, tasty and absolutely not cloying.
This dessert will appeal to even those who do not like honey.
Honey cake with condensed milk - the basic principles of cooking
Preparing honey cake with condensed milk is not at all difficult, besides, you will need very few ingredients. The main secret of delicious honey cake is to bake cakes correctly.
The main product of the cake is honey. For dessert, liquid honey is better suited, but if you have it thick, you can melt it beforehand in a water bath.
In the classic honey cake recipe, sour cream is used, since the cream based on it perfectly permeates the cakes. But today we will teach you to cook honey cake with condensed milk.
Cream with condensed milk is prepared with butter, sour cream, cream, or add it to the custard.
From flour, margarine, honey, sugar and eggs knead pretty steep dough. Slaked soda is added to the dough to make the cakes rise. Then divide it into equal parts. Each piece of dough is rolled into a thin round cake, pierced with a fork in several places and baked for five minutes at 180 ° C.
The cream is prepared according to the recipe. The cooled cakes richly smeared with cream, spreading on each other. The sides of the cake are also smeared with cream. Top cake sprinkled with ground nuts or crumb from the cake.
Recipe 1. Honey cake with condensed milk
Ingredients
Dough
two incomplete glasses of flour;
three eggs;
des. spoon of vinegar;
sugar - a glass;
liquid honey - 50 g.
Cream
a pack of butter;
270 g of condensed milk.
Method of preparation
1. In advance we get the butter from the refrigerator so that it becomes soft. Turn on the oven. 2. Break eggs into a bowl, add sugar to them and rub with a wooden spatula until white. Add honey and mix so that it is evenly sold in the mixture.
3. Gradually fill the sifted flour and knead with a wooden spatula so that no lumps form.
4. Soda quench vinegar, put it in the dough and mix until smooth. The dough should be like thick sour cream.
5. Divide the dough into four parts. In turn, pour into a greased detachable form and level the surface with a wet spatula. We bake in the oven preheated to 200C for about ten minutes. So bake all the cakes.
6. Put the butter in a bowl and beat it into a white fluffy mass with a mixer. Not stopping to beat, pour in small portions of condensed milk.
7. Lubricate the cooled cakes with cream, putting them on each other. From above and on each side we generously cover the cake with cream. Sprinkle honey cake with crumb or crushed nuts. Leave the cake for six hours so that the cakes are well soaked.
Recipe 2. Honey cake with condensed milk “Honeycomb”
Ingredients
Cakes
a glass of flour;
60 g of honey;
5 g of soda;
egg;
half a cup of sugar;
butter - 40 g
Cream
sour cream - two glasses;
50 g of honey;
150 ml of 33% cream;
180 g of boiled condensed milk;
10 g of gelatin.
Method of preparation
1. In deep dishes connect eggs with sugar and beat until a white foam appears on the surface. We put honey, soft butter, vinegar, baking soda in the egg mixture and mix everything well. We warm up on the stove until the mass acquires a dark golden color. Then gradually pour the flour and knead the dough. We divide it into seven equal parts and leave it until it is completely cooled.
2. Roll out the cooled dough into a thin layer and give it shape. If the cake is round, cut out the cake according to the diameter of the dish on which you will collect it. Baking the pan with parchment, spread on it the finished cake and bake at 200C for about ten minutes. So bake all the cake layers and leave them to cool. 3. In a deep bowl we combine boiled condensed milk with cream, honey and sour cream. Beat everything together with a mixer until smooth. Put off a little cream. Add the previously dissolved gelatin and mix.
4. Put the cakes in a pile and level the boards, cutting off all unnecessary. Put cakes in turn on the dish and mix each cream. From above we grease cake with gelatin cream. We take a bubble wrap, cover it with the top of the cake and lightly press it. We send honey cake in the fridge for 20 minutes, then remove the film. Should get a “honeycomb”.
Recipe 3. Honey cake with condensed milk and sour cream
Ingredients
Dough
baking soda - 5 g;
three eggs;
150 g of liquid honey;
300 grams of sugar;
600 g of flour;
50 g butter.
Sour cream
one and a half glasses of sugar;
half a liter of 20% sour cream.
Cream on condensed milk
butter - 200 g;
360 g of condensed milk.
Method of preparation
1. Sakhar beat with eggs in a lush foam, so that it is completely dissolved. Put in the egg mass of honey, soda and soft butter. Boil water in a saucepan. It should be more in volume than dishes with egg mixture. Top set the container with the dough and cook in a water bath for a quarter of an hour, stirring with a spatula, until the mass changes color. Note that the weight will double. Ten minutes later add a glass of flour, mix well with a spatula and brew the dough.
2. Remove the dough from the heat and gradually pour the rest of the flour, stirring with a spatula. When it becomes thick enough, put it in flour, poured on the table and knead the dough. Divide it into eight equal parts, cover with foil and put in the refrigerator for half an hour.
3. Roll each ball out and cut a circle according to the diameter of the dish on which the cake will be formed. Cover the baking sheet with baking paper and put the cake on it. Bake for three minutes at 180 ° C. So bake all the cakes and cool them. 4. Beat sour cream with a mixer, gradually adding sugar.
5. Put a soft butter in a separate bowl, add condensed milk to it and beat it into a fluffy mass.
6. Pour sour cream on the dish and put the cake on it. So it will be softer. Lay out the remaining cakes on each other, lubricating them alternately with two creams. The sides of the cake are also smeared with cream.
7. Trim the cakes to stretch with a rolling pin and sprinkle with crumb top and sides of honey cake. Leave the cake soak overnight.
Recipe 4. Honey cake with condensed milk and cream cheese
Ingredients
Dough
flour - half a kilo;
two eggs;
powdered sugar - 75 g;
baking soda - 5 g;
honey - 100 g;
half a pack of margarine.
Cream and filling
heavy cream - half a liter;
walnuts - 100 g;
cream cheese - 200 g;
boiled condensed milk;
gelatin - 15 g;
vanilla sugar.
Method of preparation
1. Put all the ingredients for the dough in a food processor and knead the dough in it. It will take just a couple of minutes. It should make a soft dough. Divide it in half and bake two cakes at 180C for a quarter of an hour. Cakes after baking should remain light.
2. Put boiled condensed milk in a bowl and grind. Whip cream in a separate container in a strong foam. Gelatin pour drinking water and set on low heat, so that it is completely dissolved. Cooling down. In a bowl with condensed milk put four spoons of whipped cream. Combine the rest of the cream with cream cheese and mix until smooth. In a container of gelatin put three tablespoons of creamy mixture and beat with a mixer. We shift the gelatin mixture to the cream cheese mass and mix well. We spread all the stuffing on the first cake, leveling and cover with the second cake.
3. Whip the boiled condensed milk with cream and grease the cake with the cream on top and around the edges. Sprinkle all the finely chopped nuts and send the cake to the fridge for a few hours.
Recipe 5. Honey cake with condensed milk and nuts
Ingredients
flour - 600 g;
two eggs;
walnuts - half a cup;
cream margarine - 100 g;
baking soda - 5 g;
sugar - a glass;
50 g of liquid honey;
butter - 150 g;
can of boiled condensed milk.
Method of preparation
1. Grind eggs with liquid honey and sugar. Add to this mixture soft margarine and soda, mix and send to the water bath. Cook, stirring constantly, until the mixture is doubled. Cool, gradually pour the flour and knead the soft dough. Leave it for an hour.
2. Preheat oven to 200C. Make four cakes from dough and bake until golden brown.
3. Beat the boiled condensed milk with butter, add chopped nuts and mix. Lubricate all cakes, putting them in a stack. Sprinkle nuts over the top and sides.
Recipe 6. Honey cake with condensed milk and apricot jam
Ingredients
Dough
80 g of honey;
a glass of sugar;
70 g margarine;
three eggs;
30 ml of vodka;
flour - 600 g
Cream
apricot jam;
boiled condensed milk - two banks;
butter - 300 g;
nuts;
30 g honey.
Method of preparation
1. Melt the margarine in a water bath and whisk it lightly with eggs, lightly salt it, add sugar, pour in vodka and heat and heat to dissolve the sugar. Add soda to the mixture, mix and gradually add flour. Knead the dough. Bake some cakes out of it.
2. Beat the condensed milk with cream butter until fluffy, put some nuts and honey. Putting cakes stacked, smear each cream. Smear the cake in the same way with cream. Sprinkle nuts over the honeycake and decorate with apricot jam.
Recipe 7. Honey cake with condensed milk in a slow cooker
Ingredients
Dough
a piece of butter to lubricate the container;
a pinch of salt;
half a cup of honey;
baking powder - bag;
flour - 350 g;
a little more than half a cup of sugar; a pinch of cinnamon;
5yats
Cream
jar of condensed cocoa;
butter - 250 g;
half a can of boiled condensed milk.
Method of preparation
1. Sift the flour into the bowl and add the remaining bulk ingredients.
2. Beat eggs with sugar until a white foam is formed on the surface. Add honey and mix. Pour in flour gradually, without stopping to beat.
3. Put the dough in a greased multicooker container. We include the program "Baking". We set the timer for an hour and a half.
4. Put soft boiled condensed milk in soft butter and beat well. Then enter the condensed cocoa and continue to beat in a lush mass.
5. Cool the cake and cut it into 5-6 parts. Each cake we coat with cream and spread on each other. Grease the top of the cake and side. We put in the fridge for half an hour. We decorate honey cake whipped with sugar cream.
Honey cake with condensed milk - tips and tricks from pastry chefs
- When choosing honey for a cake, remember that dark honey has a more pronounced taste and aroma.
- Instead of sugar, it is better to use powdered sugar.
- Grease cakes richly with cream so that the cake does not turn out dry.
- When you beat the eggs with sugar, add soda and a drop of vinegar, so they quickly increase in volume.
- Cook the cream from soft butter only. To do this, you need to get it in advance from the refrigerator.
