One of the most delicious and favorite cakes that many people with a sweet tooth probably adore is Honey cake. Of course: this aromatic and satisfying dessert miraculously combines thin honey cakes, tender and juicy, with smooth and velvety sour cream and butter cream. A little imagination and even the simplest honey cake will turn into an unexpected and original surprise for the whole family!
In general, in the order table this recipe was declared as a Honey cake according to GOST. However, I do not know of a single recipe for this honey cake that could be classified as such. That is why I called it classic - similar ingredients and their proportions, in my opinion, are most often used in cooking by most housewives.
Products for honey cakes for Medovik are not expensive and are almost always available in any refrigerator. For cream, I advise you to take only high-quality butter(with a fat content of at least 72%), and choose thicker sour cream - from 20%. You should not reduce the amount of sugar, nor should you replace fragrant honey with molasses or invert syrup.
Now a few words about the decor of this homemade cake. If for some reason (lack of time, desire or necessary ingredients) you do not want to repeat the decoration that you see in the photo, you can easily stop at step 32. Just cover the cake with honey crumbs and you're done. Well, for those who love the original design of cakes and other desserts, please be patient, bubble wrap, white chocolate, natural honey and a few other little things. But we'll talk about this below...
Ingredients:
Dough for honey cakes:
(400 grams) (220 grams) (100 grams) (2 pieces ) (2 tablespoons ) (1 teaspoon) (1 pinch)
Sour cream and butter cream:
Chocolate and honey decoration:
Cooking the dish step by step with photos:
To prepare a fragrant honey cake we will need the following ingredients: wheat flour premium, granulated sugar and vanilla sugar, natural bee honey, sour cream, butter, chicken eggs, baking soda and salt. For decoration, if desired, buy high-quality white chocolate; I will tell you what the bees need below.
First of all, let’s prepare the dough for thin honey cakes using the custard method. To do this, break a couple of chicken eggs into a thick-walled saucepan or stewpan, add 220 grams of granulated sugar and a pinch of salt.
Beat everything with a mixer or whisk until a thick light foam forms. You don’t need to beat for a very long time - with a mixer at high speed for 2-3 minutes, and with a hand whisk for 5 minutes.
In the same bowl add 2 tablespoons of natural honey and 100 grams of butter. It is advisable that the butter be soft, that is, at room temperature - this way it will disperse faster and more evenly in the egg mass.
Place the saucepan over medium heat and, stirring constantly (stir especially carefully along the bottom so that nothing burns), bring the custard base almost to a boil. During the heat treatment process, the initially thick mass will turn into a rather liquid one - this can be seen in the photo. It is important not to boil the mixture, but simply bring it to almost a boil!
Mix everything vigorously and immediately remove the dishes from the heat. The custard base will immediately begin to foam, bubble and greatly increase in volume. This procedure will only take a few seconds.
Stir, stir, stir and at the same time gradually add sifted wheat flour. This way we brew the flour, that is, we will have choux pastry.
The amount of flour needed for brewing may vary depending on its moisture content. You need to add flour to the pan until it is possible to mix the dough. Perhaps at this stage you will need 250 grams, or maybe more or vice versa less.
We begin to knead the honey dough with our hands, only carefully so as not to get burned. Gradually it will cool and stirring will become more convenient.
As a result, according to this recipe, my dough takes exactly 400 grams of premium wheat flour (I always buy Lidskaya). The finished choux pastry turns out very, very soft, sticky while warm (then it won’t stick to your hands, don’t worry) and aromatic. Just don’t stuff this dough with excess flour, as in this case the finished cakes will turn out dry and dense.
Divide the dough into 10 parts, preferably of the same weight. I specifically weighed each piece - it turned out to be 85 grams. Roll each piece into a ball and place on a flat plate or dish lightly sprinkled with wheat flour (I did not indicate the additional amount for shaping in the ingredients).
We cover the dough with cling film or foil so that the surface does not dry out and become crusty, and send out the balls (they have already become flat cakes - so tender dough) in the refrigerator for 1 hour. During this time, the choux pastry will rest, cool completely and thicken - it will be very convenient and easy to work with.
Once the dough has been in the refrigerator, it’s time to work with it further. Don't forget to turn on the oven in advance and preheat it to 170 degrees. It is best to roll out pieces of choux honey dough immediately on parchment paper, and then immediately bake the preparations for the future Honey cake on it. Here we will need a little more wheat flour, the amount of which I did not indicate in the ingredients - about 3 tablespoons will be enough to form the entire dough. Sprinkle a piece of baking paper with a little flour, put a piece of dough and dust it a little too.
Using a rolling pin, roll out the cake into a thin cake, preferably round. The thickness of the workpiece should be no more than a couple of millimeters.
Next you need to shape the dough layer perfectly round shape- this can be done using a plate, pan lid or springform pan. I get blanks with a diameter of 20 centimeters - we just cut them in a circle with a sharp knife.
Slightly move the dough scraps away from the round piece so that they do not stick together during the baking process. Generously prick the flatbread itself with a fork - this way it will not swell during baking.
Bake the first honey cake along with the scraps in a preheated oven on a medium level for about 4-6 minutes, no longer. The cakes cook very quickly, they brown beautifully and increase in volume by about 2 times.
Remove the finished honey cake from the parchment paper and immediately transfer it to a flat surface while it is still hot. The cakes will be very soft immediately after baking, and as they cool they will no longer bend, so work quickly.
In this way we bake all the cake layers for the Honey cake - in total we get 10 pieces with a diameter of 20 centimeters. I’ll tell you a little about how to do this quickly and not waste time. Roll out 1 cake layer, put it in the oven, and meanwhile roll out the second one on the second piece of parchment. Take it out ready-made cake and immediately bake the second one, rolling out the third one. In other words, it turns out to be a kind of conveyor belt - everything will take about an hour.
When they have completely cooled and hardened, grind them into crumbs in any convenient way. If you like to decorate the Honey cake with fine, fine crumbs, you can grind everything in a food processor or mince it. I prefer decor when I come across such small pieces, so I just break everything with my hands, after which I rub some of it with my fingers. The result is a non-uniform coating - it’s more interesting.
The base for the honey cake is ready and cooled, so it’s time to move on to preparing the cream. And the cream will be very interesting - butter and sour cream. It will have the smoothness and velvety of butter whipped with powdered sugar and a light, subtle sourness of sour cream, which miraculously sets off the sweetness of the cake itself. Before you start whipping the butter, you must soften it. To do this, cut cold butter (250 grams) into small pieces and leave at room temperature for 2-3 hours.
Beat everything with a mixer at high speed for at least 5 minutes, until the butter becomes fluffy and turns white. You will have to beat the cold butter for about 20 minutes, so be sure to give it time to warm up.
All that remains is to add 300 grams of fatty sour cream to the whipped butter, which should also be at room temperature. Just add it in portions and mix with a spatula or hand whisk. The result is a very delicate, smooth, homogeneous and tasty cream.
The next stage of preparing the classic Honey cake is assembly. Immediately take a flat plate or dish according to the diameter of the cakes, but with a margin. Apply about a teaspoon of cream to the center so that the future cake holds securely on the plate and does not slide off. We cut out 4 strips from parchment and place them on a dish, as shown in the photo. What is it for? So that later you don’t have to rub off the cream from the edges of the dishes and scrape out the honey crumbs.
Place the first honey cake in the center and apply some of the sour cream and butter cream. You must calculate the amount of cream so that there is enough for all 10 cake layers and also cover the sides of the cake.
Then we put the cake back on, apply the cream... and thus assemble the entire Honey cake.
We also coat the sides of the future cake with cream and, if possible, level it with a culinary spatula or spatula. Actually, at this stage you can cover the entire cake with honey crumbs and the Honey cake will be ready, but I suggest going further. Place the cake in the refrigerator or freezer for 10-15 minutes (this is the minimum) so that the cream sets.
Let's do more original decoration in the form of a honeycomb. To do this, we need bubble wrap, which comes in boxes when you buy bottled equipment. Cut a circle with a diameter of about 30 centimeters (a little more is possible), wash it thoroughly and dry it thoroughly - there should be no water! Place on a flat surface with the convex side up.
Home-made Honey cake turns out to be very fragrant and tender if you choose the right impregnation for it. Thanks to a variety of recipes, cakes can be soaked in cream made from various products.
Classic condensed milk impregnation
Honey cake cakes can be soaked in various creams, which will make them even more tender and soft. Condensed milk and butter are two products from which you can prepare the perfect impregnation in a matter of minutes. Let's prepare a classic cream for honey cake with condensed milk.
For this recipe you need to choose only high-quality condensed milk, in an iron can. A condensed product made from milk powder is not suitable for cake.
This cream is very high in calories, but at the same time very tasty. While assembling the cake, keep all layers cold to prevent the butter from melting.
Cream for honey cake with boiled condensed milk
To soak the honey cake, you can easily and quickly prepare cream with boiled condensed milk, which on its own will not be able to properly soak the cakes.
Ingredients:
- 1 can of boiled condensed milk;
- butter – 200 grams.
Cooking time: 5 minutes.
Calorie content per 100 grams: 320 kcal.
- Place the softened butter in a deep bowl, add condensed milk to it;
- Using a mixer, beat the mixture well until its consistency becomes homogeneous.
In order for the cakes to soak well, they must be soft and tender. Such cream will not be able to saturate a cake that is too dry, and it will turn out tasteless.
Cooking without oil
To impregnate the cakes, you can use various creams, which can be prepared even from the most simple products. We offer a recipe for butter-free cream for honey cake.
Ingredients:
- 200 milliliters of cream;
- sugar – 0.5 cups;
- egg - 1 piece;
- starch - 2 teaspoons.
- Beat the egg well, add starch to it and mix well;
- Add a third of the cream to the egg mixture, stir until a homogeneous consistency is formed;
- Pour the rest of the cream into a saucepan, add sugar and bring to a boil, pour it in a thin stream into the egg mixture, stirring quickly;
- Place the saucepan with the cream on low heat, stirring constantly until it becomes thick.
The cream should become thick, but it should not be brought to a boil so that it does not burn and its taste does not deteriorate.
Sour cream for honey cake
Another option for cream for “Medovik” is sour cream. It can be cooked different ways, but to make it thick, rich and fatty, it is best to use this recipe.
Ingredients:
- sour cream – 600 milliliters;
- vanilla sugar;
- powdered sugar – 225 grams.
Calorie content per 100 grams: 209 kcal.
- Place the sour cream in a deep bowl, add sugar, add vanillin, mix well;
- Using a mixer, beat the cream for 20 minutes at high speed until thick.
The cream turns out airy, tender and very tasty. If the sour cream is low-calorie, it is best to add a packet of thickener to it, thanks to which the mass will become thick.
Custard
Preparing custard is not as difficult as it might seem at first glance. Some housewives try to use other ingredients just to avoid this complex process.
Ingredients:
- milk – 1 liter;
- vanillin;
- flour - 70 grams;
- eggs – 3 pieces;
- sugar – 250 grams;
- butter – 250 grams.
Cooking time: 30 minutes.
Calorie content per 100 grams: 215 kcal.
- Combine eggs, sugar, vanillin and flour in a deep bowl and beat with a mixer;
- Without stopping whisking, pour in milk in a thin stream until the mixture becomes homogeneous;
- Everything is poured into a saucepan, placed on low heat and the mass is cooked until it becomes thick, stirring constantly;
- Remove the mixture from the heat, give it time to cool, add softened butter and beat with a mixer.
The cream perfectly saturates the cakes, makes them soft; during cooking, you can add vanilla sugar, which will make the baked goods even more flavorful.
Recipe for cream made from milk and condensed milk
To soak honey cakes, you can use various creams, which reveal the taste of baked goods in different ways. To prepare them, you can use the products you have in the house, experiment and use your imagination.
Delicate, tasty, rich cream goes perfectly with honey cakes and biscuits. In its preparation, it is a little similar to custard.
Ingredients:
- vanilla;
- 200 milliliters of condensed milk;
- 100 grams of butter;
- 1 glass of milk;
- 50 grams of sugar;
- 50 grams of flour.
Cooking time: 20 minutes.
Calorie content per 100 grams: 213 kcal.
- Sift the flour into a thick-bottomed saucepan, add milk, sugar, vanilla sugar and mix well so that there are no lumps;
- Place the saucepan on low heat and cook, stirring continuously, until the mixture becomes thick;
- Cool the milk mixture, combine with condensed milk, mix and add butter softened at room temperature, beat well with a mixer.
To prevent the mass from separating, oil must be added in small portions, then it will beat evenly and become fluffy.
Semolina cream
If there is Small child and you want to pamper him with something tasty, but at the same time not harmful, you should pay attention to this cream, which he will definitely like.
Ingredients:
- milk – 1 liter;
- salt - 3 grams;
- sugar – 400 grams;
- semolina – 80 grams;
- butter – 600 grams.
Cooking time:
Calorie content per 100 grams: 312 kcal.
- Pour the milk into a saucepan, add a little salt to it, boil, add semolina and cook for 15 minutes;
- Transfer the softened butter into a deep container, pour sugar into it and beat with a mixer until the mass becomes fluffy;
- Add one tablespoon of chilled semolina to the oil mixture, without stopping the beating process, until all is added.
You can add lemon zest to this cream, which will add notes of freshness, lightness and complement the taste of the cakes. It turns out airy, snow-white, beautiful and is ideal for soaking thin honey cake layers.
Caramel cream
To impregnate Medovik you can use not only creams prepared according to classic recipes, but also others, no less interesting and tasty.
Ingredients:
Cooking time: 5 hours.
Calorie content per 100 grams: 146 kcal.
- Pour sugar into a frying pan with a thick bottom, add water and cook the caramel over low heat until golden brown;
- Without removing the frying pan from the heat, pour 1.5 cups of cream into the mixture, stir and bring to a boil;
- Pour the mixture into a flat container and place in the refrigerator for 4 hours;
- Pour the caramel into a deep bowl, add the remaining cream and beat at high speed until fluffy.
The mass turns out to be light, tender, with caramel notes that go perfectly with honey cakes.
Cream of sour cream and bananas
Making cakes is a real culinary art. Not every housewife manages to cope with baking, but even this skill can be learned.
Ingredients:
- 120 grams of powdered sugar;
- 2 bananas;
- 10 milliliters of lemon juice;
- 0.5 liters of sour cream.
Cooking time: 15 minutes.
Calorie content per 100 grams: 188 kcal.
- Bananas are peeled, cut into pieces, placed in a bowl and crushed using an immersion blender;
- TO fruit puree add chilled sour cream, sugar and beat well, add lemon juice at the end.
You can also chop the bananas with a fork, but in this case you will feel pieces of fruit in the honey cake.
To prepare the cream, you must choose only high-quality and fresh products. For butter, buy good butter, which is softened in advance - you just need to take it out of the refrigerator and leave it for an hour in a warm room. It is best to beat it in a container that is placed on ice or in a bowl with cold water, so it will not lose its shape and remain thick.
The quality of the custard depends on how much starch or flour is added to it. The more of these products there are, the thicker the mass will be. To avoid lumps, flour should be added gradually and in small portions.
The texture of butter creams is delicate, light and airy, and very pleasant to the taste. They can be used not only for honey cake, but also for soaking shortbread and sponge cakes.
To sour cream turned out thick, you need to choose sour cream with 30% fat content, it must be cooled before whipping. If you add a little cream to it during cooking, it will become more stable.
“Honey cake” can be coated with different creams and each of them will add special notes to the baked goods. Regardless of what cream will be used to soak the honey cakes, they must be cold.
Honey cake, tell me, is there anyone who has never tried it in their life? There probably aren't any! It has been popular for a very long time in every family. And no matter what new baking recipes appear in Lately, a classic is a classic, honey cake with custard will always be appropriate - for a birthday, anniversary, new year holidays and any other festive event.
Very often I break the cake preparation into 2 stages, which I perform in different days, for example, one day I bake cakes, and the next day I bake cream, and on the same day I assemble the cake. So, let’s prepare everything for the cakes necessary products by the list.
Place butter, sugar and honey in a bowl.
And then the dough will be prepared in a water bath. To do this, pour some water into the saucepan so that when it boils, it does not reach the bottom of the bowl with the ingredients for the dough. Place a bowl on a saucepan and heat over low heat, stirring.
Break 2 eggs, scramble them with a fork and pour them into the heating mass.
Stir until the sugar dissolves. Continue cooking until white foam appears, then add soda slaked with vinegar.
Stir until the mass doubles, this will take no more than 2 minutes.
Now remove the entire structure from the heat and pour the sifted flour into the hot mixture. Knead the dough.
This is how it should look, cover it with film and let it cool a little, maybe in the refrigerator.
Divide the cooled dough into 10 equal parts.
Roll them out separately thin pancake, focusing on a size of at least 20 cm. I made myself something like a stencil out of parchment and cut out the cakes using it. More precisely, I first applied it to the rolled out dough so that its size was no smaller. Yes, don’t forget to prick the cake with a fork so that it doesn’t swell in different places.
The cakes are baked very quickly, no more than 5 minutes. Remove the baked crust from the oven and immediately cut out a circle using the stencil. Then grind the scraps into crumbs.
Bake all the cakes like this. If making ahead, let them cool and then wrap them in cling film and put it in the refrigerator. Now let's start with the cream, prepare all the products according to the list.
Bring the milk to a boil first. In a saucepan, mix flour, eggs, sugar and vanilla sugar. I took cornmeal, this is just my personal digression, but you don’t have to bother and cook custard, as usual - with wheat flour.
Pour in a little milk and mix so that there are no lumps.
Place the saucepan on the fire and, stirring constantly with a whisk, pour in the rest of the milk, and over medium heat bring the cream until it is ready, namely until it thickens.
Afterwards, remove it from the heat and cover it with film “in contact” so that when it cools, a film does not form. Let's cool in the refrigerator, after cooling it will thicken a little more, that's how it should be.
When the cream has cooled completely, you can assemble the cake. Here I have a completely custard, but if you want, you can add whipped butter or cream, even chocolate. This can change its taste and fat content. Coat all the cakes with cream.
This is what should happen. Use a scraper or spatula to level the sides.
And sprinkle the sides and top of the cake with crumbs from the cake layers.
You can leave the honey cake with custard as is, or you can decorate it to your liking. I have rosemary sprigs, chocolate balls and something like a honeycomb made of white and dark chocolate.
Let's let the cake sit in the refrigerator for a few hours, and then we'll help ourselves! Enjoy your tea!
Honey cake is an amazing delicacy that even people with a neutral attitude towards sweets have a hard time abstaining from. By preparing such a dessert for a special event, you will delight your family and guests. To make the cake truly delicious, you need to know a lot of tricks and, perhaps, the most important of them is honey cake cream. It should make the dish special, otherwise the dessert will turn out unfinished and you will not get the expected pleasure. If you want to learn this, listen to the advice of modern housewives!
Condensed milk cream
Condensed milk is a traditional base for cream for honey cake. Yes, this sweet product breaks all the rules of dietary nutrition, but if you try for those who have problems excess weight no threat, you can safely start experimenting. If you feel that you lack experience in this aspect of culinary skills, try to master the basic recipes first. Over time, when your own ideas and fantasies appear, you will be able to add new components and change the cooking scheme.
Traditional
The recipe for traditional cream for honey cake will be relevant at all times. Neither an adult nor a child will be able to refuse a dessert with this sweet dressing. As for the cooking process, there is absolutely nothing complicated about it. Products you will need:
- condensed milk – 400 ml (1 can);
- butter at room temperature (preferably natural) – 260-280 g;
- vanilla sugar – 3-4 g.
Prepare the cream for the cake from condensed milk with butter:
- Place the butter, cut into several pieces, into a bowl.
- Add condensed milk, add vanilla sugar.
- Using a blender, beat until a thick, homogeneous consistency is obtained, making sure that the cream does not separate.
- Use to soak the cake for several hours.
No oil
This recipe for cream for honey cake will help to significantly reduce the calorie content of the dessert. Ingredients you will need:
- fresh skim cheese– 220-240 g;
- condensed milk – 220-240 g;
- powdered sugar – 120-140 g.
Prepare cream with condensed milk for honey cake without butter:
- Place the cottage cheese in a metal bowl and knead with your hands.
- Add condensed milk, add powdered sugar.
- Using a mixer or blender, beat until a fluffy, homogeneous mass is obtained. Let it brew for 30-40 minutes in a cool place.
With boiled condensed milk
The main advantage of boiled condensed milk is its unpretentiousness. What does it mean? And the fact that cream with boiled condensed milk is almost impossible to spoil. In addition, this product has a noticeably different taste. If you make cakes often, use this feature to add variety. To prepare this cream for honey cake, you will need:
- boiled condensed milk;
- butter – 220-240 g;
- regular condensed milk - 80-150 g (you will add this ingredient at your discretion to obtain the required consistency);
- vanillin – 5-7 g;
- cognac – 30 ml.
The process of preparing cream for honey cake with boiled condensed milk:
- A few hours before the actual start of preparing the cream, place the butter and condensed milk (boiled and regular) on the table so that their temperatures become the same.
- Move boiled condensed milk into a large ceramic or metal bowl.
- Add butter cut into several pieces.
- Mix lightly with a fork or spoon.
- Add vanillin and cognac.
- Beat the resulting mixture using a mixer.
- Gradually adding regular condensed milk and continuing to beat, bring the mass to the required consistency.
- Before applying to the cakes, let the cream stand in a warm place for about a quarter of an hour so that it becomes more tender.
Sour cream for honey cake
Housewives who have sufficiently mastered recipes involving condensed milk begin to use sour cream for cream. This product is more suitable for a healthy diet and, if used correctly, makes the taste of the dessert unforgettable. In addition, sour cream creams are affordable and easy to prepare; they do not require any outstanding culinary skills, special equipment, or expensive ingredients.
Classical
At first glance, this recipe is extremely simple. This conclusion suggests itself, if only because it requires a minimum set of ingredients. However, only a few succeed in getting the desired result on the first try. So, to prepare a classic cream for honey cake, you will need:
- fresh natural sour cream with a high percentage of fat content – 520-540 g;
- granulated sugar or powdered sugar – 260-280 g;
- vanilla sugar – 5-6 g.
Sour cream filling for honey cake – step-by-step instruction preparations:
- Place the cooled sour cream in a metal or ceramic container.
- Add sugar (sand or powder - at your discretion).
- Add vanilla.
- Lightly mix the contents of the bowl with a spoon.
- We start the mixer on maximum speed and beat the cream for 3-4 minutes. The consistency of the mass should be fluffy and thick.
With milk
Milk and sour cream for honey cake is not only tasty, but also healthy! If done correctly, it is quite suitable for applying patterns and attaching sweet decorations. For preparation you will need the following ingredients:
- milk – 100-130 ml;
- powdered sugar – 70-80 g;
- gelatin – 5-6 g;
- sour cream (30% fat) – 220-240 ml;
- vanillin – 5-6 g.
Cooking process:
- Pour instant gelatin into a small metal bowl, pour chilled milk over it, stir and leave on the table until it swells.
- Mix the resulting mass and place the bowl on a burner with low heat. Stirring constantly, bring to a boil and then cool.
- While the contents of the container removed from the stove are cooling, you need to take a separate pan and mix sour cream with vanilla and powdered sugar in it.
- Stirring constantly, gradually pour the milk and gelatin into the container with the sugar and sour cream mixture.
- Beat the almost finished mixture using a whisk or mixer.
With butter
Another amazing cream recipe for decorating a honey cake. The butter and sour cream filling will hold its shape well, while maintaining fluffiness and lightness. To prepare it, you will need:
- sour cream – 240-260 ml;
- butter – 240-260 ml;
- powdered sugar – 240-260 ml.
For this recipe, the ingredients are taken in equal proportions, so you can adjust their quantities as you wish. Let's move on to cooking. The procedure is as follows:
- We put the food out of the refrigerator in advance so that it warms up to room temperature.
- Using a spoon, mix the butter with sour cream.
- Add powdered sugar.
- Using a mixer, beat the cream until a thick and fluffy homogeneous mass is obtained.
- At the final stage, you can add cognac, vanillin, liqueur or other flavoring.
With cottage cheese
What could be healthier than a mixture of cottage cheese and sour cream? If we're talking about about cream for the cake, then probably nothing. To prepare this dressing you will need:
- sour cream (fat content – 30%) – 500-550 ml;
- sugar – 220-240 g;
- cottage cheese – 500-550 g.
Cooking process:
- Rub the cottage cheese through a sieve and place it in any convenient container.
- Add sour cream, mix with a spoon.
- Beat, gradually adding sugar.
Custard for honey cake
Not a single sweet tooth in the world can say “no” if you offer homemade honey cake with custard. Do you want to surprise your guests at a festive event? Take note! There is nothing complicated here, so cast aside your doubts and act! For your dessert to receive approval, you just need to maintain the proportions of the ingredients, whip the cream correctly and evenly saturate the cakes with it.
On the yolks
According to confectioners, this impregnation is ideal for thin puff pastries. The taste of this cream is reminiscent of creme brulee. To prepare it, you will need the following:
- chicken egg yolks – 9 pcs.;
- milk – 1800-2000 ml;
- sugar (sand or powder) – 420-440 g;
- vanillin – 30-35 g;
- butter (recommended fat percentage - 82.5) - 180-220 g;
- wheat flour – 110-130 g.
Cooking process:
- Remove all chilled food from the refrigerator to warm up.
- Place the yolks in a 3-3.5 liter saucepan, add sugar, vanillin and 50 ml of milk. Mix with a fork.
- Add sifted flour and another 50 ml of milk. Mix again. The consistency will resemble liquid sour cream.
- Add the remaining amount of milk, place the pan on a burner with medium-intensity heat.
- Stirring constantly and taking care not to burn, bring the mixture to a boil. Reduce heat to low and continue stirring. Over time, the cream will thicken and acquire the required consistency.
- Remove the cream from the stove, put 30-40 g of butter, cover the pan with a lid. Wait until the mixture cools to room temperature.
- In a new large container, beat the butter at room temperature using a whisk or mixer. You should get a fluffy mass.
- Beat the cooled cream until it becomes smooth and thick.
- Gradually transfer the custard to the butter and beat the mixture with a mixer.
With starch
The most simple recipe that even the most inexperienced cook will not have any difficulties with. Home cake A honey cake dressed with custard with starch will cause indescribable delight in everyone who has a chance to taste it. To prepare this impregnation, you will need:
- sugar – 340-360 g;
- chicken eggs – 2 pcs.;
- starch – 110-130 g;
- cow's milk – 800-850 ml;
- vanillin – 7-8 g;
Cooking process:
- Combine sugar, starch and egg in a small saucepan.
- Grind to obtain a dry, uniform mass.
- Add warm milk and place on a medium-high heat burner.
- Stirring constantly, bring to a boil. Remove from stove.
- In a separate container, beat the butter.
- Add slightly cooled cream and vanilla to it.
- Beat until a thick, homogeneous mass is obtained.
Semolina cream for honey cake
Not all housewives know about the existence of sweet creams for semolina cakes. It is quite possible that until this very minute you were one of them. Be that as it may, everyone who had the opportunity to try this delicacy was absolutely delighted! If you like to present culinary surprises to your loved ones, write down a couple of semolina cream recipes for yourself.
Creamy
This original semolina cream will certainly please those who have a sweet tooth. To prepare it, you will need the following ingredients:
- milk – 420-440 ml;
- semolina – 80-90 g;
- sugar – 50-60 g;
- butter – 110-130 g;
- vanillin – 5-6 g;
- gelatin – 4-5 g;
- chicken egg yolks – 2 pcs.
Cooking process:
- In a deep plate, combine vanillin, sugar and semolina.
- Pour milk into a 2-2.5 liter saucepan, bring to a boil, add the mixture of vanillin, sugar and semolina, stirring constantly. In a few minutes the cereal will be cooked.
- When the semolina has cooled slightly, add chicken yolks and butter to it, then mix lightly with a fork.
- Add gelatin and beat the cream thoroughly with a mixer. The mass should be fluffy and homogeneous.
Citric
The taste of lemon cream for honey cake will radically change your idea of the variety of homemade desserts. This dressing looks so tempting that you'll want to eat it long before you start assembling the cake. The recipe for its preparation exactly repeats the scheme described above (butter cream on semolina), only at the final stage, instead of gelatin, it uses the juice of one lemon.
Sour cream with condensed milk
Directly depends on the quality of the impregnation prepared for its creation. Experienced housewife A woman who knows a recipe can experiment with key ingredients, changing their ratios and adding single ingredients to create a unique dessert. But what about those who want to learn how to cook a delicacy known all over the world? So, we select high-quality ingredients and take the time to prepare the cream for the Honey cake with condensed milk.
To begin with, you should pay attention to the fact that the main impregnation product is condensed milk, which must be prepared from whole milk and do not contain flavoring additives. Therefore, you should approach his choice consciously.
Ingredients
- Condensed milk - 300 g
- Butter - 1 pack.
Preparation
Preparing the cream for honey cake with condensed milk is not difficult, and it only takes a few minutes.
First you need to take soft butter, put it in a mixer bowl and beat until fluffy. For those who do not have a mixer, you can do this procedure with a whisk, but it will take much more time.
Add condensed milk, which must be slowly added to the bowl with butter, continuing to beat the mass. If you want to create an exquisite dessert, then you can chop a handful of nuts or dried fruits and add them to the soak. This is what the process of preparing cream for Honey cake looks like - a delicious treat for many families.
With boiled milk
You can change the classic taste if you replace the main component with boiled milk. Anyone can guess that the finished product will become sweeter. It is worth noting that such impregnation for desserts is almost impossible to spoil and can even be stored in the refrigerator for a couple of days.
Ingredients
- Varenka - 1 jar
- Butter - 1 pack.
- Vanillin - 5-7 g
- Cognac - 30 ml
- Condensed milk - added to achieve desired consistency
Preparation
You can quickly prepare the cream for Honey cake with boiled condensed milk if you prepare the ingredients in advance. Place them on a table or other work surface until they come to room temperature.
The first thing you need to do is put the dumplings and butter in a special container (it is better if it is ceramic or metal). Mix the main products using cutlery.
Add the remaining ingredients and beat the resulting mixture with a whisk. To get a delicate cream for Honey cake, you will have to add condensed milk (don’t forget to continue whipping). Quantity the desired product depends on the consistency of the resulting mass. If the cakes are not lubricated immediately, then you need to take into account that the impregnation will become tender only at room temperature, so you need to take it out of the refrigerator in advance.
Sour cream
Housewives who take care of their healthy eating their families. Cream with condensed milk and sour cream makes the cakes soft, and the finished product is tender and amazingly tasty.
Ingredients
- Sour cream with fat content from 25% - 0.5 kg
- Condensed milk - 380 ml
- Honey - 30 g
- Butter - ½ pack.
Preparation
It takes a little time to prepare such a cream for cakes from sour cream and condensed milk (maximum 10 minutes).
First, mix butter, condensed milk, honey and heat to achieve a homogeneous consistency. It is enough to keep the mass in a boiling state for five minutes with constant stirring. After this, the mixture is cooled to room temperature.
Add sour cream to the container with the cooled mass and beat thoroughly until stable peaks are obtained.