Honey cake "special" - the most delicious honey cake. Honey cake "Special"

12.04.2019 Bakery products

Wonder Cake! Bake and make sure no honey can match it!
We really, really liked it. Soft, delicate, melting in your mouth! Try it and you!
The most important advantage of this recipe is that you don’t need to roll cakes! For me personally, this is always very tiring, because it is very rare for honey to bake before, and after all, my family loves them most of all in the abundance of cakes. Until recently, she preferred to buy a honey cake, but now ...

Ingredients:
for the test:
100 gr. oils
100 g sugar
2 large or 3 small eggs
1 cup honey
1 tsp soda
2.5 cups flour / 350g. /

cream:
500 ml.sour cream 27%
300 ml cream 35%
1/2 cup sugar / I whipped with 5 tbsp.sah. Powder /
300 g prunes
200 g dried and chopped walnuts

bezel from removable form No. 26.
5-6 sheets of baking paper.
1 cup \u003d 200ml.

Cooking:

Mix honey, sugar, baking soda, eggs and butter and put in a steam bath. (stir constantly, make sure that the eggs do not cook) until the sugar and oil are completely dissolved and a homogeneous mass is formed. Add flour. Stir well with a spoon.

Allow to cool. Cover with cling film and place in refrigerator for 12 hours.

Taking out of the refrigerator. Let stand at room temperature for 3-4 hours.

I knead the dough at 9 p.m. I took it out of the refrigerator at 9 a.m. and at 1 p.m. I began to bake cakes. this is necessary in order for the dough to infuse and acquire its unique honey taste.

The dough is liquid.

On a baking sheet covered with baking paper. Place the bezel from the detachable form. Put in it 2 full tablespoons. test

and smear it on paper. you can lightly grease it with oil. I have good quality paper and I haven’t lubricated it.

Bake the cake in a preheated oven at 180 "for 7-10 minutes / it all depends on your oven / until golden brown.

Cut the finished cake with a knife in a circle. Remove along with the paper and put it to cool.

Repeat the same procedure with the remaining cakes.

In the original it turns out 5 shortcakes. I got 6 / was afraid. That was not enough and carefully smeared with a brush. By the way it’s very convenient /

Bake one cake much stronger. Than the rest to a dark brown color and make crumbs out of it / in a blender /

Cream:
Beat sour cream with sugar. Whip cream separately. Connect everything together.
chop prunes. chop chopped.

assembly:
the first cake / I took with the paper and turned it upside down on the dish. and then carefully removed the paper / spread with cream and sprinkle with prunes. 2nd cream. Nuts. 3rd cream. Prunes. 4-cream nuts. 5-cream. Crumbs mixed with nuts.

crumbs of cake crumbs with nuts. Ready!

The cake must be allowed to soak.

Ingredients:
for the test:
100 gr. oils
100 g sugar
2 large or 3 small eggs
1 cup honey
1 tsp soda
2.5 cups flour / 350g. /

cream:
500 ml.sour cream 27%
300 ml cream 35%
1/2 cup sugar / I whipped with 5 tbsp.sah. Powder /
300 g prunes
200 g dried and chopped walnuts

bezel from removable form No. 26.
5-6 sheets of baking paper.
1 cup \u003d 200ml.

Cooking:

Allow to cool. Cover with cling film and place in refrigerator for 12 hours.

Taking out of the refrigerator. Let stand at room temperature for 3-4 hours.

I knead the dough at 9 p.m. I took it out of the refrigerator at 9 a.m. and at 1 p.m. I began to bake cakes. this is necessary in order for the dough to infuse and acquire its unique honey taste.

The dough is liquid.

On a baking sheet covered with baking paper. Place the bezel from the detachable form. Put in it 2 full tablespoons. test

and smear it on paper. you can lightly grease it with oil. I have good quality paper and I haven’t lubricated it.

Bake the cake in a preheated oven at 180 "for 7-10 minutes / it all depends on your oven / until golden brown.

Cut the finished cake with a knife in a circle. Remove along with the paper and put it to cool.

Repeat the same procedure with the remaining cakes.

In the original it turns out 5 shortcakes. I got 6 / was afraid. That was not enough and carefully smeared with a brush. By the way it’s very convenient /

Bake one cake much stronger. Than the rest to a dark brown color and make crumbs out of it / in a blender /

Cream:
Beat sour cream with sugar. Whip cream separately. Connect everything together.
chop prunes. chop chopped.

crumbs of cake crumbs with nuts. Ready!

The cake must be allowed to soak.

Today is a day off, and how can Saturday go without a delicious home-made pastry!

A honey cake is a cake that has been on the tables of our grandmothers, perhaps most often. There are many variations for its preparation.

We offer you the three most delicious recipes, according to the editors of the site.

Honey cake"

Ingredients:

eggs - 2 pcs.;
honey - 2 tbsp. l .;
baking soda - 1 tsp;
granulated sugar - 1 cup .;
margarine - 125 g;
wheat flour - 3-4 cups .;
butter (for cream) - 300 g;
boiled condensed milk (for cream) - 2 ban .;
walnut (for decoration) - 200 g.

Cooking

In a water bath you need to melt the margarine, then add sugar, honey and heat, stirring occasionally, until smooth. Next, add soda and continue stirring until the increase in volume and whitening of the mass.

Now remove our container from the "bath" and let cool. Add eggs, mix well. Add flour and knead soft, elastic dough.

Divide the dough into 8 equal parts . Roll each “ball” into a cake (it’s better immediately on baking paper), then simply transfer the cake and paper onto a baking sheet - this is much easier than shifting the cakes themselves.

Bake them in the oven at a temperature of 180 degrees 7-10 minutes each. Bake the rest of the dough (cuttings from shortcakes), cool and chop - to sprinkle.

Let's get to the cream : Beat softened butter with a mixer until fluffy. Without stopping to beat, add boiled condensed milk to the oil in small portions and continue to beat until a lush, homogeneous mass is obtained.

We put cakes on top of each other, layering with cream. On top of the cake, we also coat with cream. Sprinkle the sides of the cake with chopped scraps. Decorate as desired.

Angarsk Cake (honey)

Ingredients:

butter (or margarine) - 150 g;
egg - 2 pcs;
sugar - 2 cup .;
soda - 1 tsp;
flour - 2 cups .;
sour cream (in cream) - 400 g;
honey - 2 tbsp. l

Cooking

Put butter, sugar (1 cup) and honey in a saucepan. Heat over low heat, stirring slowly, to a boil. Once it begins to boil, add soda. Actively mix, literally 10 seconds. When everything turned into foam, remove from heat.

Wait until the contents of the pan have cooled, you can put them in a container of cold water to speed up the process. We get something that looks like caramel, smelling and appetizing. Stir the eggs one at a time, and then add the flour.

We get a viscous dough, but quite thick. Smear half of the dough on a greased baking sheet. Better to put baking paper or non-stick mat. It is more convenient to do this with wet hands.

Bake in an oven heated to 180 degrees . The cake is thin, so it bakes quickly, 10-12 minutes . We cut the finished cake in half (it turns out to be large, almost on the whole sheet). We do the same with the second half of the test.

While the cakes are cooling, we do sour cream (whip sour cream with sugar). We add the cakes one on top of another, cut them so that they are even and equal. Trim crush and use for sprinkling.

Gather the cake, smearing the cakes with cream; if you wish, decorate. It is better if the cake stands in the refrigerator for a couple of hours, it is well soaked in cream. By the way, if you add flour, you get a very tasty cookie :)

Honey cake "Favorite"

Ingredients:

margarine - 100 g;
egg - 3 pcs;
sugar - 1/2 cup .;
honey - 1 glass .;
salt - a pinch;
soda - 1 tsp;
flour - 2.5 glasses .;
lemon - 2 pcs;
condensed milk - 400 g;
sour cream (30% fat) - 500-600 g;
butter - 100 g.

Of course, honey cake (aka Honey) has been known to everyone since childhood, even if they have not really tried it: known since Soviet times, it must be saturated with sour cream and smell like honey (at least this should be Honey cake according to GOST). I still don’t dare to attribute mine to GOSTovsky - firstly, I moved a little away from the classic recipe in order to make the cake less sweet, and at all “composed” the cream by combining several recipes I knew. The honey cake turned out to be very tender, soaked for 200% :), no lusciousness (lovers of moderately sweet / unsweetened cakes will appreciate it!), Only a light shade of honey and a fabulous cream, also absolutely nonfat and light, in a word, the most delicious honey cake. I’m attaching a simple recipe to prove the above :)

I must say that all the Honey cake that I ate, alas, did not claim to be the favorite cake. First of all, because of the sweetness or “chemical” flavor, which is especially true for cakes from shops / cafes. Or just taste seemed primitive: honey cakes and cream of sour cream, as for me, - nothing special. It happens that a cake is not very well saturated (or a tasteless cream), which also makes it not entirely successful.

My Honey, boldly and immodestly I can declare :), the most delicious and unusual of all that I ate! All the guests who tried it were delighted. There were no indifferent! Therefore, I simply must tell you about the most delicious Honey cake, a simple recipe for which, I hope, will always be in your bookmarks!

Before proceeding to the recipe, I will explain about the cream: ideally, it should be sour cream, some make it 50:50 with butter, some according to the ganache principle (fat cream + butter + chocolate), there are many options. But as for me, it is either very simple or bold. Although, of course, the taste and color ...)

My cream for Medovik from the simplest ingredients is a cross between custard and sour cream (let it not scare you!). It turns out to be very tender, luscious, the consistency is smooth, moderately thick, ideal for cake soaking; taste - caramel honey! As for me, this is the best cream possible.

In a word, the most delicious Honey cake: a simple recipe - an unsurpassed result! Cooking is a must!

The most delicious Honey cake: a simple recipe

Ingredients for cakes (d \u003d 24 cm):

flour - 500 g;
sugar - 170 g;
butter - 120 g;
eggs - 3 pcs. (large);
honey - 80 g;
soda - 1 ½ tsp

Ingredients for Cream:

milk - 350 ml;
corn starch - 30-35 g;
eggs - 2 pcs;
boiled condensed milk - 300 g;
butter - 100 g;
sour cream (from 25% and above) - 250-300 g;

Cooking:

The dough. In a small saucepan or stewpan, combine sugar, butter, honey. Put on fire, heat, stirring, until all ingredients are dissolved.

Beat eggs lightly. Gently add them to the already warm mixture of sugar-butter-honey. While stirring, simmer for 3-5 minutes until a foam forms. Then add the soda, without stopping to stir, cook for about a minute. The mixture will become lush, increase in volume.

Remove the mixture from the heat and add to the flour (in a large bowl), knead the cool dough. At first it may seem sticky, but as it cools, it will become elastic.

Knead it a little. Then make a “gingerbread man”, divide it into 8 equal parts (you can cover them directly on the table with cling film to prevent them from weathering).

Preheat the oven to 190 degrees. Roll out the dough (taking one of the eight parts) and transfer to a baking sheet with parchment - do not immediately try to make the cake cake even, of the desired diameter. I advise you to roll out the dough of a conditionally round shape, and then, taking out the cake from the oven, use a “stencil” (the bottom from the detachable shape of the desired diameter) and a knife to cut out a circle.

You need to bake the cake literally 3-5 minutes, it will brown very quickly (do not overdo it!). While it is hot and still soft (in just a minute it will cool and become harder like cookies), immediately cut a circle out of it. Put the scraps in the blender bowl - they will be needed for the crumbs that will decorate the cake.

Repeat the procedure with all 8 parts, getting 8 cakes.

Cream. Beat eggs with starch.

Preheat milk without boiling. Gently pour it (in parts!) Into the egg mixture, without ceasing to beat.

Pour the mixture into the saucepan again and cook over low heat, stirring for 5 minutes until thickened. Do not be afraid of lumps - after they leave, and at the final stage the cream will be smooth and uniform. Cool slightly.

Add boiled condensed milk (in parts) to the warm mixture, whisking with a mixer.

Beat butter (it should be at room temperature) whisk for a couple of minutes in a separate bowl. Add it to the mixture, whisking with a mixer.

Sour cream should also be whipped in a separate bowl until splendid (minutes 3-4). Lastly, carefully inject it into the mixture. Mix thoroughly with a spatula or mixer at the lowest speed.

Assembly of the cake. Put the cake, grease it with a lot of cream (do not spare :). Sprinkle a little crumb, previously crushed in a blender.

Cover with a second cake, pressing a little. Lubricate with cream and sprinkle with crumbs again.

Repeat the procedure with all the cakes. On the sides also do not forget to apply the cream. Top, on the last cake, put the cream more than usual, even out. Sprinkle with crumbs, garnish with fruits / berries (optional).

Be sure to let the cake soak for at least a night in the refrigerator. And in the morning you will enjoy its divine taste.

The gentle Honey cake will delight you and no doubt surprise your guests.

Now you know how to cook the most delicious Honey cake :) You can meet the best recipes of other cakes.

Dough:

on 5 cakes with a diameter of 24 cm

100 g butter
1/2 tbsp. (100 g sugar)
2 large eggs
1 st.meda
1 teaspoon of soda
2.5 tbsp (350 g) flour

Cream:

1 option:
500 g fat sour cream (27%)
375 g of heavy cream (32-38%)
1 / 2-3 / 4 tbsp sugar **

Option 2:***

500 g sour cream (27% fat)
375 g cream (38%)
pack of instant vanilla pudding -80 g
1/2 tbsp.sahara

300 g pitted prunes (finely chopped) ****
200 g walnuts (dry)

Oven-180 gr (middle shelf with blowing)
24 cm form
Baking sheet
5 sheets of baking paper

The baking time of the cake is 7-8 minutes.

Korzhi:
It is better to cook the dough in the evening (at night), and bake cakes in the evening of the next day. The test should go through the process of "parting", then the product gets a richly-forgotten honey taste.

1.All the products for the dough, except the flour, are put in a bowl and put in a water bath. We hold in the bath, stirring the products in a bowl (see that the eggs do not curl), until the butter and sugar dissolve and the mass becomes homogeneous.

(I first put all the products in a bowl)

(eggs well mixed)

(and only then put it in a water bath, right in a pot of boiling water)

2.Remove a bowl of honey from a water bath

and add the flour.

Knead the dough (with a spoon). The dough turns out pretty liquid.

3. Put the dough for 10-12 hours in the refrigerator, and then take it out so that it can stand at room temperature for 3-4-5-6 hours. *
4.On a baking sheet we put baking paper, put a ring from a detachable form, put two tablespoons of dough in the middle (on paper :)), spread it over the entire diameter.

(I did without a ring)

We put in the oven preheated to 180 gr. We bake the cake (each oven has its own baking time ... It took me 7 minutes ... How to check that the cake is ready, it should turn brown, as in the photo .. But overexpose cake is also not recommended). We take the cake out of the oven, remove it from the baking sheet (along with paper), let cool. Repeat the same procedure 4 more times.

(At first I made a cake with a diameter of 24 cm, but the cakes were thin, so I reduced the diameter to 20 cm, and the cakes became taller. I want to note that the dough did not spread ...)

(the paper stays almost clean, so you can use it for the rest of the cakes)

5. From the 5 shortcakes we select the most "unpretentious", cut it into pieces and put in the oven for "drying", then to make a sprinkle out of it.
We take out the cake (cracker :))) from the oven, let it cool and grind it into crumbs *****.
Here I draw your attention to the fact that the cake needs to be dried, not burned :)))

(I didn’t dry, I had a ready-made dry sprinkle left over from past honey cakes. I trimmed the cakes, by the way, the scraps can be dried and crushed)

Cream:

Option 1
1. In advance (3-5 hours) weigh the sour cream so that the glass is excess liquid.
2. Beat sour cream with sugar.
3. Beat the cream and mix them with whipped sour cream.

Option 2
1. Beat cream with sugar until the last is dissolved.
2. Put pudding and cream in another bowl, whisk (at high speed) for 2 minutes, add sour cream and whisk for 2-3 minutes.

(Cream according to the first option)

Prune cut into strips (or how it turns out, but preferably not large)
Grind the nuts *****

Assembly:
The cream is visually divided into 4 parts, while the fourth “visual part” should be larger than the rest. This part will go to the top of the cake and to “smear” the sides.
1. Put the cake on the cake plate, put 1/4 of the cream on top, level it. Top with half the amount of prune.
2. Spread the second on the first cake. On top add 1/4 cream, level it and sprinkle on top with half the amount of nuts.
3. Repeat the operation from item # 1.

(I sprinkled all the cakes with prunes and nuts)

4. Put the fourth cake,

spread the cream on the edge of the cake (we leave a couple of spoons for the top) and spread it on the sides. In the middle we put the remaining cream and align it with the diameter of the cake.

5. Mix the crumbs with the remaining crushed nuts and sprinkle the sides and top of the cake.
6. Put the cake in the refrigerator .. Desirable for a day.

My comments:* The dough for cakes can “melt away” more and less (for a couple of hours), so if you definitely didn’t get to the “appointed time”, it doesn’t matter ... The main thing is that the dough lasts at least 12 hours. If you don’t have the possibility of removing it from the refrigerator for 4-5 hours .., then at least an hour before cooking, let the dough stand at room temperature.
** Add the amount of sugar to your taste .. Maybe someone will need a glass of sugar .. So that’s for your taste
*** This version of the cream was not considered at the very beginning, but ... there is a problem with our 27% sour cream .. When you whip it, you need to observe the process .. If you gape and stop the whipping process at the wrong time, it (sour cream) per second becomes liquid ... I "caught the woof" and ... I had to get out of the situation with the help of vanilla pudding and ... as they say "happen in life and .. happy disappointments :)) .. it turned out a very, very tasty cream .. So the Israelis I recommend this version of the cream. Very tasty.
**** We sell prunes without seeds, too. If this is not sold in your country or it is too expensive, you can buy prunes with seeds, but in this case, choose one in which the bone is easily separated from the "body". Well and if there’s no one either, buy a regular one and steam it with boiling water (Personally, I don’t like such prunes in a cream, but if there is no other way out, then it’s better to steal the prunes than to completely abandon it .. Prunes in this cake are important, like an important flavoring additive)
***** If you don’t have a combine (or you are lazy, like me :))), then the crust for crumbs and nuts can be crushed using a rolling pin: Put nuts (or dried cake) in a writing bag, close it (tie) and roll out (on top) with a rolling pin.

That's all ...
Don’t be afraid of the description and the duration of the preparation (dough) - the cake is prepared very easily and simply. Much simpler than the “Seabed”, “Amore” or “Chocolate-almond” ...
Good luck in cooking .. And let it be delicious :))

Update: I forgot to clarify such a detail: All baking paper is different, so if you are not sure about the quality of your paper (that is, the cakes can be removed without problems), then it is better to lubricate it (paper) with a very thin layer. oils
One more clarification: the density of the test depends on what kind of honey you use .. If your honey is thick, then the dough will be thick and then you can not spread it with a spoon .. In this case, distribute the dough with a “wet hand”

update 02/10/2011:
Please pay attention to the fact that we do not remove the ring from the form from the paper .. otherwise the dough will spread and it will turn out .. not a crust a ... damn it ..