Delicious dessert conquers with its delicious taste more than one generation of sweet lovers. Delicious honey cake with condensed milk is able to surprise the pickiest gourmet, just try the first piece of cake.
Cooking Features
For the honey cake with condensed milk, the simplest and most affordable ingredients are used, and it is prepared quickly and easily. Thanks to honey, the dessert gets a pleasant aroma and unique taste.
The main feature in the preparation of honey cake - the products for the dough are melted with the help of a water bath. To do this, in a large pot pour water. On top of it put a smaller container, which settle the components for the test. Water should touch the bottom of the top pan or bowl. Large tare put on a small fire. The liquid will boil, and will gradually melt the honey and other ingredients.
Soda is necessarily added to warm dough for honey cake with condensed milk, after which it almost doubles. Cakes rise well, and the finished dessert is obtained air.
Cakes for honey cake with condensed milk can be made in advance. They will wait 1-2 days until the cake is made of them. The cream is prepared immediately before use. To prepare it for condensed milk, cream oil is added. Margarine is not used, it degrades the taste of the finished dessert.
To decorate the honey cake with condensed milk take the baby. It is made from pieces of the finished dough, which remain in the cooking process. You can use chopped nuts, various dried fruits, fresh berries and fruits, candied fruits. All these products go well with honey.
Honey cake with two types of cream
Dough composition
· 4 eggs;
· 190 g of powdered sugar;
· 50 g butter from cream;
· 580 g of flour;
· 110 g of honey;
· Teaspoon of soda.
The composition of the two types of cream
· 500 g sour cream;
· 180 g of powdered sugar;
· 350 g of condensed milk;
· 190 g butter from cream.
Work stages
1. Beat the egg and powder into the fluffy mass.
2. Add honey, fat and soda to food.
3. Keep the mixture for about 20 minutes on the steam bath, stirring all the time. 4. The mass should increase almost twice. After that, gradually add sifted flour to it.
5. Remove the finished choux pastry from the steam bath and mix well with your hands.
6. Form from the resulting cake in 8 equal pieces.
7. Remove them to a cold place for about twenty minutes, covering them with food film.
8. Remove and roll pieces of dough.
9. Bake them on a greased baking tray for 3-4 minutes, setting the temperature to 180 degrees. If the cakes burn very quickly, you can make the temperature 160, bake for a couple of minutes longer.
10. For the first cream, beat the icing sugar with sour cream for 15 minutes.
11. Make the second cream from condensed milk and butter, also flooding the products until smooth.
12. Peel the cakes with two types of cream, alternating sour cream and oil layer.
Toffee Cake
Dough composition
· 3 eggs;
· 290 g of powdered sugar;
· 110 g butter from cream;
· One and a half tablespoons of honey;
· 3 teaspoons of soda;
· 700 g of flour.
The composition of the cream
· 0.5 liters of milk;
· 150 g butter from cream;
· 4 tbsp. spoons of condensed milk “Toffee”;
· 190 g of powdered sugar;
· 110 g of flour;
· Package of vanilla;
Cooking process
1. For dough, combine honey with powdered sugar and butter.
2. Place the saucepan on the steam bath. Stir constantly until oil dissolves.
3. Blend the eggs with soda.
4. Pour the egg mixture into the sugar. The mass will begin to foam and rise. Mix it well.
5. Remove the pan from the stove and add a thin stream of flour.
6. Knead well, divide the resulting dough into 5-9 pieces and cover.
7. Roll out the dough. You can gradually pour the flour so as not to stick to your hands. Cakes are allowed to do in height from one to four millimeters.
8. Place the dough on a greased baking sheet and bake at 215 degrees. Cakes quickly baked until golden brown, enough to keep them in the oven for about five minutes.
9. Now make a cream. Dilute the flour in the preheated milk, whisk well (better with a mixer).
10. Put the pot with milk on a small fire and stir until the mass thickens.
11. Remove the mixture from the stove. When the mass becomes warm, add the butter, vanillin and caster sugar. 12. Beat the cream with a blender, pour in the condensed milk and mix.
13. Peremazhte cakes cream, decorate if desired. Put in the fridge for a couple of hours.
Walnut honey cake
Products
· Cream butter - 390 g;
· Honey - 2 tbsp. spoons;
· Powder from sugar - 190 g;
· Soda - 1 teaspoon;
· Egg -2 pcs .;
· Walnuts - 100 g;
· Flour - 0.4 kg;
· Condensed milk - 300 g
Work stages
1. For the dough using a water bath, melt 0.1 kg of butter with honey and powdered sugar to a uniform consistency.
2. Pour the soda in, stirring, remove from heat.
3. Beat into the egg mass one by one, each time beating the mixture.
4. Gradually add flour and knead the dough.
5. Put it in the fridge for half an hour, let it cool.
6. Remove the dough from the refrigerator and roll out. Add some flour if it sticks to your hands.
7. Bake for 3 minutes in an oven heated to 200 degrees.
8. Cream: whisk together 280 g of butter, gradually add condensed milk.
9. Grind walnuts in a food processor, using a rolling pin or meat grinder.
10. Grind cakes with cream, gradually sprinkling them with nuts.
11. Before use, let insist honey cake in the refrigerator.
Medovichek with butter cream
Dough composition
· 5 eggs;
· 210 g of powdered sugar;
· 140 g of oil;
· 5 tbsp. spoons of honey;
· 290 g of flour.
For cream
· 370 g of condensed milk;
· 210 g of oil.
Workflow
1. Powder the eggs and beat the eggs.
2. Add oil with honey, mix.
3. After pouring the flour, knead the dough.
4. Roll it to a height of 1 cm.
5. Cook about 180 degrees for 6 minutes, to a slightly yellowish color. Do not overdo it in the oven, otherwise the cakes will dry out.
6. Beat condensed milk with butter for the cream.
7. Grind cakes and hold the finished product in the cold for at least 2-3 hours before use.
Chocolate honey cake
Dough composition
· 5 full art. spoons of powdered sugar;
· 1 egg;
· 30 g of oil;
· Teaspoon of soda;
· 2 tbsp. spoons of honey;
· 410 g of flour;
· 3 tbsp. cocoa spoons.
The composition of the cream
· 0.2 l of condensed milk;
· 100 g butter from cream;
· 0.25 liters of milk;
· 50 g of powdered sugar;
· 1 package with vanillin;
· 50 g of flour.
Chocolate coating products · 2 tbsp. spoons of cocoa, milk and powdered sugar;
· 30 g butter from cream.
Work process
1. For the test, beat the icing sugar with the egg, add the honey with soda and butter.
2. While stirring, warm the mass and remove from the heat.
3. Add cocoa flour, knead the dough.
4. Baking at 180 degrees for about four minutes.
5. For the cream you need to combine the flour with milk, powder and vanilla sugar, mix, do not leave lumps. Mass boil over low heat and stir constantly. When zagusnet, remove from the stove. Allow to cool slightly, add condensed milk and beat well with a mixer. At the end, add the soft butter in parts, knead the cream well.
6. For the glaze, warm the cocoa with butter, milk and powdered sugar in a pan. When boils, remove from heat.
7. Smear the cakes with cream, top with glaze.
Honey Cake with Raspberries
Dough composition
· 5 tbsp. spoons of powdered sugar;
· 3 tbsp. spoons of honey;
· 2 eggs;
· 110 g butter from cream;
· Teaspoon quenched soda;
· 0.4 kg of flour.
The composition of the cream
· 390 g sour cream;
· 150 g of cream;
· 390 g of condensed milk;
· 2 tbsp. spoons of honey;
· 300 g raspberries (150 layers of cake, 150 to decorate the cake).
Preparation Steps
1. Honey and butter melt in a water bath.
2. Pour powdered sugar in a saucepan, pour in a tablespoon of water and put on a small fire. Remove from heat as soon as it starts to turn brown.
3. Add sugar candy to honey and butter, mix.
4. When the mixture has cooled down a bit, beat the eggs.
5. With a mixer, beat the mass, gradually filling the flour.
6. At the end of the dough, add soda, extinguishing it with vinegar.
7. Thinly rolled cakes bake for 5 minutes at 190 degrees.
8. For cream, combine condensed milk, sour cream, cream and honey. Beat with a mixer until smooth.
9. Smear the cakes, spreading half the raspberries evenly between them.
10. Decorate the cake with the remaining whole berries.
Secrets of making honey cake with condensed milk
· For honey cake with condensed milk, use eggs at room temperature, so they are taken out of the refrigerator beforehand.
· Flour is added to the liquid or melted honey in a water bath, then the dough will be homogeneous. It must be sieved before use to get rid of lumps and various contaminants. A more airy and light dough is obtained from sifted and oxygenated flour. · It is better not to use acacia and buckwheat honey for the cake, with them the finished product can be bitter. Sugar powder, if desired, is replaced by sugar.
· With the help of various natural additives, you can add an original taste to the honey cake with condensed milk. To do this, cinnamon, candied ginger, grated fresh coconut, cardamom or some fruit syrup are added to the finished cream before use.
· When buying condensed milk for honey cake, choose exactly condensed milk, and not dairy product (or a product with a different name). It should contain only milk, sugar and cream, without various flavors, stabilizers and flavor enhancers.
· Cakes for honey cake with condensed milk should be kept in the oven for no more than 5-6 minutes. No need to wait until they darken, just a soft golden color of the finished dough. They give the desired shape, cut and break off the edges immediately. Cakes remain soft until they are cold, then harden.
· Lubricate the surface of the dish with cream before putting the first cake cake in it. Then the finished product will be softer.
· The finished cake must be kept in the fridge so that the cakes are soaked with cream. You can cook honey cake with condensed milk in the evening, let it stand in the cold all night. Maintain a cake at least 2-3 hours, but better - 10-12 hours. If time for impregnation is short, use more cream.
