Honey cakes are well-deservedly popular with housewives due to the unique taste and aroma of their cakes, which it is enough to supplement with the simplest cream or icing to make a real culinary masterpiece.
How to melt honey in a steam bath
- Many have heard that when heated, a substance that is considered harmful begins to be released from honey, but we all happily eat honey baked goods without any health consequences - the fact is that with a short heat treatment, the amount of a dangerous compound is negligible and cannot produce serious impact on the human body.
- In order to dissolve honey in a steam bath, use heat-resistant glass or stoneware dishes. Another option is to use an enamelled stewpan. Never melt honey in a metal bowl - when heated, honey can react with metal and acquire a specific taste.
- To prepare a steam bath, take a large enough saucepan, fill it with water, put it on low heat. Place the dishes with honey on top so that the bottom and sides of the pots do not touch - the handles of the dishes can help you with this. The water in a large saucepan should not reach the honey container. The rising steam will begin to warm up the honey.
- Stir the honey with a wooden spatula as it warms up. The procedure time may vary and depends on the type of honey. As a result, you should get a homogeneous liquid mass without grains.
Honey cake layers (classic recipe)
Ingredients:
- 4 cups flour
- 2 eggs
- 60 g butter
- 2 tbsp. spoons of honey
- 1 tbsp. spoonful of sugar
- 1 teaspoon of baking soda
Cooking step by step:
1. Take a container made of fireproof glass or heat-resistant ceramic, or an enamel saucepan. Beat eggs in there, stir in honey, granulated sugar and butter. Place in a steam bath and simmer over very low heat, stirring occasionally, until the sugar and honey are dispersed. Make sure that the mixture does not heat up too much, do not allow the eggs to curl - then everything will go down the drain.
2. Remove the honey and egg mass from the heat and add baking soda, then stir in the sifted flour. Roll out the honey dough on a prepared work surface in a thin layer, cut 6 cakes to the size of the mold and bake until cooked in a split form at medium oven temperature (about 180 degrees Celsius). Smear the cakes with cream and garnish with crumbled scraps of dough.
Tip: sour cream whipped with sugar or cream with condensed milk goes well with honey cakes. For the latter, mix 1 can of boiled or ordinary condensed milk and 200 g of high-quality butter (first take it out of the refrigerator, it should acquire a soft and plastic consistency), beat with a mixer or blender with a whisk attachment until a lush air mass
Honey cakes with vodka
Ingredients:
- 2 1/2 cups flour
- 2 eggs
- 2 tbsp. spoons of honey
- 2 tbsp. tablespoons of butter
- 2 tbsp. spoons of vodka
- 1 cup of sugar
- 2 teaspoons of baking soda
Cooking in stages:
1. Toss the honey, butter and vodka in a suitable steaming container and dissolve the mixture on the steam bath. Wipe the eggs with granulated sugar and stir in a slightly cooled honey-oil mixture. Add wheat flour and baking soda, stir until smooth. You should have a fairly plastic dough.
2. Roll out the honey dough on the prepared work surface of the table into a very thin layer (almost like paper), cut 15 cakes to the size of the shape. Bake them in a split form in the oven - note that the cakes are baked very quickly, almost as long as it takes to bake pancakes.
3. After baking each cake, while the dough is still hot, trim the edges with a knife, and collect all the crumbs in a separate container - this is useful for decorating the cake. As a result, you get thin crumbly cakes that can be greased with butter (butter + boiled condensed milk) or custard. Cover the top and sides with a thick layer of crumbled honey dough scraps.
Lush honey cakes
Ingredients:
- 3 cups flour
- 1 glass of liquid honey
- 1 cup of sugar
- 200 g butter
- 4 eggs
- 1 bag of vanilla sugar
- 1 teaspoon of baking soda
- 1 tbsp. a spoonful of vinegar
- salt
Cooking in stages:
1. Separate the whites from the yolks. Whisk the whites with a splinter of salt in a clean, fat-free bowl until foamy. In a separate bowl, mix the butter, which do not forget to take out of the refrigerator before that - it should be soft and plastic enough, vanilla sugar and granulated sugar, grind until smooth.
2. Whisk in the yolks one at a time, stir after each addition. Steam the honey, let it cool and stir in the yolk-oil mixture. Now add the flour and the protein foam very carefully. Quench the baking soda with vinegar and add to the dough.
3. Bake one or two cakes in a greased pan, oven baking temperature should be 180 degrees Celsius, baking time should be 40 minutes. Smear the cakes with any cream and decorate to your liking.
Honey lemon cake
Ingredients:
- 1 1/2 cups flour
- 150 g honey
- 2 tbsp. tablespoons of sugar
- 3 eggs
- zest of 1 lemon
- 1/2 teaspoon citric acid
- 1/2 teaspoon baking soda
Cooking step by step:
1. Place honey and granulated sugar in a small container with handles (enamel or heat-resistant glass). Place in a large pot of water over a steam bath and dissolve over low heat until smooth. The bottom of the honey container should not touch the bottom of the pot of water.
2. Cool the honey mass a little and add all the other components of the recipe in turn, at the very end of the kneading add flour sifted through a sieve, knead a homogeneous dough. Transfer it to a baking dish and place in an oven preheated to 150 degrees Celsius, cooking time 40 minutes.
Tip: Garnish the finished honey cake with cream and chopped roasted nuts. The cream can be made from white chocolate, for this break 50 g of quality white chocolate into slices, place in a saucepan and melt in a steam bath. Add a pack of soft butter (200 g), and then gradually, while whisking, 100 g of granulated sugar, beat until a cream is uniform in consistency using a mixer or blender with a whisk attachment
Butter honey cakes
Ingredients:
- 3 cups flour
- 2 tbsp. spoons of honey
- 100 g butter
- 2 eggs
- 1 cup of sugar
- 2 teaspoons of baking soda
Cooking in stages:
1. Melt butter in the microwave. Take an enamel dish, put a little cooled butter, chicken eggs, granulated sugar and honey there. Stir with a wooden spoon and place in a larger saucepan with slowly boiling water on the steam bath. Stir the honey mixture periodically with a wooden spoon and bring to a boil.
2. Measure out 2 teaspoons of baking soda (no top, no need to quench with vinegar), add to the honey mass, stir. When foam appears, remove from heat. Stir in flour, which it is advisable to sift through a sieve beforehand.
3. Knead the honey dough, wrap the saucepan in a blanket and leave in the kitchen for an hour. Divide the dough into 5-6 equal parts, roll out, attach a plate on top and cut off the edges. You should get 5-6 round honey cakes.
4. Grease baking parchment paper with vegetable oil, place on a baking sheet, and place the cakes on top. Bake them in a moderately preheated oven until browned. Carefully remove the finished cakes from the parchment, let them cool completely, layer them with cream, decorate with chopped nuts and the rest of the cream.
Tip: for making a cake, the easiest to prepare cream from a pack of butter and a can of boiled condensed milk (beat with a mixer), as well as a glass of walnuts as a decoration, is quite suitable
Honey cakes with sour cream
Ingredients:
- 160 g flour
- 55 g sugar
- 110 g honey
- 20 g butter
- 60 g sour cream
- 2 eggs
- 1 teaspoon of baking soda
- ground cinnamon and cloves
Cooking in stages:
1. Heat sugar, honey, butter and a little ground spices in an enamel saucepan over very low heat, it is best to do this on a steam bath. Stir in all the rest of the recipe and knead to a smooth, not too thick dough.
2. Prepare a baking dish (you can use either a split or the most ordinary one), grease it with sunflower oil, pour the honey dough from the baking dish. Preheat the oven to a temperature of 170-180 degrees Celsius and place the mold with the dough there for 40 minutes. Take out the cake, let cool, remove from the mold. Now it can be cut in half, layered with cream or other filling and garnished with fruits and nuts.
