Honey cake, or honey cake, is one of the favorite traditional delicacies for most Russians. It is cooked in almost every home, and every housewife has her own favorite "branded" recipes, secrets and little tricks.
Most often, custard, sour cream or boiled condensed milk cream is used for a honey cake. Some housewives prepare cream with semolina.
Sour cream
One of the traditional and very tasty options for honey cream is sour cream. It is not too greasy and perfectly sets off the honey taste of the cakes. Take low-fat sour cream, add sugar to taste and vanillin on the tip of a knife. Stir everything well until the sugar dissolves. The cream is ready!
Some housewives add milk or cream to sour cream. For example, take 500 grams of sour cream, a glass of sugar, a pinch of vanillin, and a quarter glass of milk. Mix everything and beat thoroughly with a mixer.
A very tasty cream is obtained from condensed cream. Add a small piece of butter and vanillin to them, beat until a dense foam forms.
Condensed milk cream
"Condensed" cream is as easy to prepare as sour cream. Take a can of boiled condensed milk and about a third of a packet of butter (this amount can be slightly reduced or increased, depending on how fatty you want the cream to be). Add slightly softened butter to condensed milk, add a little vanillin. Beat the cream into a homogeneous mass using a mixer.
Another option for such a cream is with the addition of honey. Take 400 grams of sour cream, 150 grams of cream, a jar of boiled condensed milk and two tablespoons full of honey on top. Mix everything and whisk.
You can take regular (not boiled) condensed milk and cook it yourself. To do this, remove the paper label from the can, place the closed can in a pot of water and cook for 1-2 hours.
You can add some cinnamon and lemon zest to the cream.
Custard
For a traditional custard, use a glass of milk, half a glass of sugar, one egg, a rounded tablespoon of flour, and a pinch of vanilla. Combine flour and egg into a homogeneous mass and gradually add milk. Then add sugar. Place the cream on low heat. Stir constantly, make sure that the mass remains homogeneous. Bring the cream to a boil, but do not boil it. Remove the thickened cream from heat and cool. Add vanillin and whisk. You can optionally add a piece of butter while whipping.
To make a curd custard, first prepare the custard custard and cool it down. Then, while whisking, add 250 grams of curd mass. The cream will turn out to be a little more "dietary". You can use curd mass with raisins or other dried fruits.
