Honey cake is a favorite delicacy of many sweet tooths. This confection is easy to prepare for those who fail biscuits, because it consists of several layers of simple cakes and cream. The recipes for the cake vary slightly, but among the ingredients there is always natural bee honey, which gives the baked goods a characteristic taste and aroma.
Honey cake according to the classic recipe
To make the cake layers very tasty and tender, you need to cook choux pastry for them. You will need a cast iron stewpan, as an option, a thick-bottomed pan. If there are no suitable dishes, it is good to make the dough in a water bath.
While the cakes are being prepared, for the cream you need to dissolve 250 grams of butter: cut into pieces and leave to lie down at room temperature. Warm 1, 5 glasses of 30-40% sour cream in the room.
Beat 2 eggs into a suitable container, then mix with a pinch of table salt and 220 grams of sugar. Beat the resulting mixture with a mixer for 3 minutes into a thick foam. Dissolve 100 grams of fatty butter in advance. Sift 400 grams of premium wheat flour and divide into two equal portions on a large wooden board.
Add a couple of tablespoons of bee honey and butter to the egg mass, put the container on moderate heat. Stir the contents constantly by moving a wooden spatula along the bottom of the dish. When the mixture almost boils, add 5 grams of slaked soda, mix everything quickly and remove the container from the stove. In small portions, constantly stirring the hot bubbling mixture, introduce the first portion of the sifted flour.
Leave the second portion of flour on the board. Put the choux pastry on it and knead, form a sticky, soft lump, stretch it into a "sausage". Divide into ten equal portions, roll into balls.
Pour a layer of flour into a bowl, place the blanks on it so that they do not touch one another. Cover with plastic and keep in the refrigerator compartment for an hour. Then preheat the oven to 170 ° C. Put baking paper on the table, sprinkle with flour, roll the dough ball on it into a thin crust and pierce it in several places. Using a round shape of the required diameter, trim the cake, arrange the trims side by side on paper.
Transfer the crust on the sheet where it was rolled out onto a baking sheet and bake with the pieces of cut dough for 6 minutes. Place a new sheet of baking paper on the board and make a new crust. Take out the baked semi-finished product, transfer to a large dish, bake a new cake. So prepare all layers of cake and dough trimmings.
For the cream, combine softened butter with 180 grams of powdered sugar and beat with a mixer for 5-6 minutes until a homogeneous white mass. Add sour cream and stir well. Grease the cakes with cream, lay out the puff cake. Apply the cream also to the top and sides of the pastry. Crush the dough pieces with a rolling pin and cover the cake with crumbs. Before use, keep in the cold for several hours for impregnation.
Honey cake with nuts and boiled condensed milk
For the cream, melt 150 grams of butter in a water bath, cool to room temperature, then combine with a can of boiled condensed milk and a glass of 20-30% sour cream. Beat the cream with a mixer and keep in the refrigerator until thickened for 3 hours.
Then you need to prepare the dough with honey. To do this, melt 50 grams of butter in a water bath, remove from the stove and let cool slightly. Beat 3 eggs into it, add a glass of granulated sugar and 3 tablespoons of natural honey. If the product is sugared, then melt it first. Stir the resulting mixture with a broom until smooth and add a teaspoon of slaked baking soda.
With constant stirring, add 600 grams of sifted flour in portions, knead an elastic dough. Breaking off pieces of the same size from it, put them on a board sprinkled with flour. Make balls, roll each into a thin cake, give a neat look using a round shape.
Bake each layer of cake for 8 minutes on a baking sheet, lined with parchment, in an oven at 180 ° C. Bake the dough scraps separately and grind into crumbs. Grease each crust liberally with cream, spreading out the flaky cake, then cream the sides and top. Sprinkle with crumbs, chopped nuts (150 grams), garnish with grated chocolate if desired. Keep the cake in the refrigerator for 6-8 hours.
Honey cake with pink cream
Place the bowl in a water bath, combine in it 100 grams of loose butter, a couple of tablespoons of natural unsweetened honey and a glass of granulated sugar. Stir until the mixture becomes homogeneous, then add a teaspoon of slaked soda and after a minute remove the dishes from the stove.
Beat a couple of eggs into the dough, stir and add 400 grams of sifted flour. Stir everything, cover with cling film and put in the refrigerator compartment for 30 minutes. Transfer the dough to a floured board, divide into 9 equal portions, roll out the cakes.
Chop the blanks several times with a fork, then bake in turn in the oven for 5 minutes, preheating the oven to 200 ° C. Trim the cakes with a plate, set aside the trimmings.
Beat 500 grams of fatty sour cream, combining with 150 grams of granulated sugar. 0, 5 red beets, wash, wipe with a towel, peel and grate the fruit on a fine grater.
Squeeze the juice with gauze, tint the cream with it until pink, stir well. Grease the cakes and form a cake. Use your hands to break the crumbs from the scraps, decorate the confectionery. Send the cake to the cold to soak.
Simple honey cake in a skillet
This interesting, easy recipe greatly simplifies the preparation of a puff cake, eliminates the need for an oven. First you need to place a bowl on a water bath, place 100 grams of butter, cut into pieces, into it.
Add 60 grams of natural honey, 150 grams of granulated sugar and, while stirring, keep the mixture in a water bath until all the products are dissolved and melted.
Remove the hot mass from the stove, add 0.5 teaspoon of baking soda, stir and leave for 5-6 minutes. When the contents of the bowl are warm, beat in 3 eggs, add a couple of tablespoons of 20% sour cream and stir well. Add 400 grams of sifted premium wheat flour, knead a soft homogeneous dough.
Cover the dishes with polyethylene and put in the refrigerator compartment for 2 hours. In the meantime, make a cream. Combine 600 grams of fatty sour cream with 0.5 cups of powdered sugar, 10 grams of vanilla sugar and beat with a mixer. Put in the refrigerator, tightening the dishes with cling film or covering with a lid.
Put the thickened, cooled dough on a board dusted with flour, cut into 5-7 pieces, depending on the diameter of the pan. The dishes should be thick-bottomed. Roll out thin cakes, fry on both sides for a minute. Before turning the workpiece over to the other side with a spatula, you need to make sure that there are no areas of raw dough left, the surface has acquired a dullness, bubbles have appeared.
Trim the fried cakes around the perimeter, covering with a plate. Dry the cuttings well in a pan and grind into crumbs. Coat the cakes with cream, cover the cake with crumbs. You can use multi-colored pastry topping. Refrigerate for soaking.
How to decorate a honey cake
An ordinary honey cake does not need excessive decorations, sweet glaze, since its "highlight" is the color and aroma of honey. The perfect decoration for a pastry is to display the honeycomb on top with pimpled wrapping film.
The finished cake, covered with cream, must be kept in the cold for an hour, then remove and press the film to the top, gently pressing the "honeycomb" -bumps. Carefully remove the coating, then cover the sides and top of the product with baked dough crumbs and return to the refrigerator to soak.
A successful combination - honeycomb and bees. To create "insects" you need to melt some white chocolate without filler in a water bath. In a separate bowl, melt the dark chocolate bars. Using a syringe, form the brown chocolate bodies of the bees, white stripes, eyes and antennae.
Hold a few almond kernels in hot water for 20 minutes, then remove the skin, dry and cut into thin slices. Make bee wings out of them, then put the decorated cake to freeze in the cold.
For icing lovers, instead of using dough crumbs, they can coat the cake with a chocolate coating. To do this, melt 50 grams of butter in a water bath, combine with 3 tablespoons of cocoa, 6 tablespoons of granulated sugar and 3 tablespoons of milk. Stir constantly, bring the icing to a boil and immediately pour over the cake.
