Honey cake is a very appetizing treat, one of the most delicious cakes adored by all sweet tooths. The ingredients for a honey cake are very simple and can always be found in any housewife. Delicate honey aroma, thin soaked cakes, sour cream will not leave anyone indifferent! There are many options for making this dessert with your own hands. The article contains the best recipes for honey cake with different types of cream.
What is a water bath?
Classic honey cake in a water bath
Bain-marie honey cake with custard
Honey cake on a water bath "Two creams"
Useful tips and tricks for making honey cake
What is a water bath?
A water bath is used to evenly heat food. Ingredients in such a bath do not burn, do not stick to the walls of the dishes and retain their useful properties.
For a water bath you will need: two pots of different diameters. A smaller saucepan - we will cook the dough in it, and a larger saucepan will act as a steam bath. It is necessary to select the pots so that the handles of the inner container rest on the edges of the outer one. A large-diameter pot had a thick bottom. In a larger container, pour water up to about half the height of the inner pot. In a small container, place the ingredients that will be heated by the boiling water in the large saucepan.
Classic honey cake in a water bath
Ingredients for the dough:
2 eggs
a pinch of salt
180 g Sahara
100 g oils
2 tbsp. l. honey
1 tsp soda
400 gr. sifted flour
50 gr. walnuts
Ingredients for sour cream butter cream:
250 g soft butter
200 gr. icing sugar
300 gr. sour cream 20% fat
Step by step dough preparation:
- Place butter, sugar and honey in a water bath container
- Beat eggs separately with a whisk or mixer, add a pinch of salt to them
- When the egg mixture is smooth, add it to the dough, stirring constantly (to prevent the eggs from curling)
- Bring to almost a boil, remove from heat, add baking soda and flour. You should get an air mass
- Knead the dough first with a spoon, then with your hands
- Divide the resulting dough into 6-10 pieces
- Place in a floured plate, cover with cling film and refrigerate for an hour. In the refrigerator, it will gain the required density, and will not stick to your hands.
- Take the dough out of the refrigerator
- Sprinkle the surface of the table with flour or use a silicone mat
- Roll out the dough into a circle with a diameter of 20-23 cm. To trim the dough, use a plate or a saucepan lid of the desired size
- Preheat the oven to 170-180 degrees. Bake the cakes for no more than 5 minutes
- Before placing the dough in the oven, it is imperative to pierce the cake with a fork so that bubbles do not form on the dough during baking.
Step by step preparation of the cream:
- Combine softened butter with icing sugar and beat for 5 minutes on high mixer speed
- Gradually add sour cream, also at room temperature and beat until smooth
Now we start assembling our honey cake. Place the first crust on a flat dish. Lubricate it well with cream. Spread all the cakes in the same way. Remember to leave the cream on the top and side of the cake so that it soaks evenly. Cut off cakes and walnuts must be crushed into not too small crumbs and applied over the entire surface of the cake. Mix the crumbs and nuts and sprinkle the cake on all sides. This is a classic honey cake design, but if you show a little imagination, the dessert can be decorated with fruits, berries or other decor.
Bain-marie honey cake with custard
The custard honey cake turns out to be very tender, soaked and just melts in your mouth.
Ingredients for the dough:
2 eggs
200 gr. Sahara
80 gr. oils
3 tbsp. l. honey
1 tsp soda
500 gr. sifted flour
Ingredients for the custard:
Milk - 500 ml
150 g soft butter
250 g Sahara
Flour - 5 tbsp. l.
2 eggs
Vanilla - a pinch
Step by step dough preparation:
- Prepare a water bath
- Add natural honey to the melted butter. Stir honey and butter, add sugar
- Leave in a water bath until the sugar dissolves, remembering to stir
- In another container, beat the eggs with a whisk until light foam appears.
- Pour the beaten eggs into the butter-honey mixture in a thin stream, stirring constantly with a spoon.
- Add quick soda. Soda will be extinguished with honey, its taste in the finished dessert will not be felt
- Cook for 15-20 minutes, until the dough is golden brown
- Remove the dough from the water bath, let cool slightly
- Sift flour, add portions to the hot mixture
- Knead the finished dough and chill for 40-60 minutes in the refrigerator
- Divide the dough into 8-10 equal portions
- Roll each portion of the dough into a ball. Roll the balls into cakes.
- Trim the edges with a mold or plate. Use a fork to prick the crust while baking
- Bake the cake in an oven preheated to 180 degrees for 3 to 5 minutes
Step-by-step custard preparation:
The products for the preparation of the cream must be removed from the refrigerator in advance. They should be at room temperature.
- Beat eggs with sugar whisk or mixer. The mass should increase in volume, and the sugar should dissolve. Add flour and vanillin step by step, whisking until lumps form
- Add milk. Place the saucepan on the stove, bring to a boil over medium heat, stirring occasionally. Then reduce heat and simmer until thickened.
- Add vanillin at the end of cooking
- Remove from stove, add butter, whisk well
- Spread the cream on the cakes and leave the cake to soak for a few hours
Honey cake on a water bath "Two creams"
This is a recipe for a honey cake with two types of cream - sour cream and cream with condensed milk. Sour cream gives the dessert a delicate taste, and cream with condensed milk gives creamy notes.
Ingredients for the dough:
3 eggs
200 gr. Sahara
50 gr. oils
4 tbsp. l. honey
1 tsp soda
500 gr. sifted flour
Ingredients for sour cream:
250 g powdered sugar or sugar
500 gr. sour cream 20% fat
Condensed milk cream:
360 gr. (1 can) condensed milk
200 gr. butter
Vanillin
Step by step dough preparation:
- Prepare a water bath
- Place butter, sugar and honey in a saucepan. Mix everything well until smooth.
- Add soda, stir
- Remove the pot from the water bath and add the eggs one at a time. Stir, gradually adding flour
- Knead the finished dough and chill for 40-60 minutes in the refrigerator
- Divide the dough into 8-10 equal portions
- Roll each portion of the dough into a ball. Roll the balls into cakes
- Trim the edges with a mold or plate. Use a fork to prick the crust while baking
- Bake the cake in an oven preheated to 180 degrees for 3 to 5 minutes
- Spread the cakes, alternating between the two types of cream. Leave the cake to soak for a few hours
Step by step preparation of sour cream:
Sour cream is the most delicious, simple and quickest cake cream. Choose sour cream for the cream that is non-acidic, homogeneous and as fat as possible. Instead of sugar, it is better to use powdered sugar, with it the cream is more homogeneous, and it takes less time to prepare it.
- Chill sour cream before whipping.
- Beat the sour cream until smooth, gradually adding the icing sugar
Step-by-step preparation of condensed milk cream:
The most popular version of honey cream is condensed milk cream. It is suitable both for decorating the product and for greasing the cakes. Condensed milk can be used boiled or plain.
- Remove the butter in advance from the refrigerator, it should be at room temperature
- Beat the butter with a mixer until smooth.
- Add vanillin and condensed milk, beat until smooth
Useful tips and tricks for making honey cake
No need to replace natural honey with syrup or molasses. Only natural honey will make the cake tender, tasty and aromatic.
The cakes for this cake can be stored for 3 weeks in a cool dry place if wrapped in plastic wrap.
You do not need to collect the cake from the cake. First you need to spread the cream on a dish. This simple trick will make all the cakes evenly soaked.
For an interesting accent, you can add a little liqueur to the cream.
