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 a soft butter, place 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 gentle only when room temperature, so you need to take it out of the refrigerator in advance.

Sour cream

This product is loved by housewives who monitor the healthy diet of 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.

The final taste of the baked goods will depend on the kind of custard you make for the honey cake. There are several custard recipes for everyone’s favorite cake - for every taste. All of them are prepared using a certain technology, which, if violated, can result in spoiling the honey cake. What types of creams are there and how to prepare them correctly so that the baked goods turn out amazingly tasty?

Classic milk custard recipe for honey cake

Custard for honey cake with milk is a traditional option that has been used for several decades at home and in famous restaurants.

The food is prepared for:

  • milk – 650 ml;
  • sugar – 220 g;
  • chicken eggs - 4 medium-sized;
  • flour – 50 g (you can add a little more if necessary);
  • butter 35 g.

First, you should boil and cool the milk, then reheat it by placing the container with the liquid on low heat. Cooking time is about 2-4 minutes, then add regular sugar and a pinch of vanilla (to give it a rich smell).

In a separate container, beat the eggs (fork, whisk, or blender), add flour and knead the mixture until smooth. You need to try to ensure that there are no lumps in the mass and that it is not too thick.

Then you need to mix the egg mixture with milk, pouring it in a thin stream. This must be done very carefully, continuously stirring the mixture while combining the products.

It is important to continuously stir the cream with a spoon or whisk throughout the cooking period, especially during boiling, so that it turns out homogeneous and does not burn.

Remove the thickened mass from the heat and wait until it cools down a little. Afterwards, the required amount of butter is introduced into it and used to spread the cakes. The milk cream turns out tender, aromatic, with the taste of childhood.

Making vanilla custard

Custard for honey cake with vanilla will require careful preparation and a little skill.

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:

  1. Place the butter, cut into several pieces, into a bowl.
  2. Add condensed milk, add vanilla sugar.
  3. Using a blender, beat until a thick, homogeneous consistency is obtained, making sure that the cream does not separate.
  4. 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:

  1. Place the cottage cheese in a metal bowl and knead with your hands.
  2. Add condensed milk, add powdered sugar.
  3. 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:

  1. A few hours before you start preparing the cream, place the butter and condensed milk (boiled and regular) on the table so that their temperatures become the same.
  2. Move boiled condensed milk into a large ceramic or metal bowl.
  3. Add butter cut into several pieces.
  4. Mix lightly with a fork or spoon.
  5. Add vanillin and cognac.
  6. Beat the resulting mixture using a mixer.
  7. Gradually adding regular condensed milk and continuing to beat, bring the mass to the required consistency.
  8. 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 healthy eating 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:

  1. Place the cooled sour cream in a metal or ceramic container.
  2. Add sugar (sand or powder - at your discretion).
  3. Add vanilla.
  4. Lightly mix the contents of the bowl with a spoon.
  5. 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

Dairy sour cream for a honey cake - it’s 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:

  1. Pour instant gelatin into a small metal bowl, pour chilled milk over it, stir and leave on the table until it swells.
  2. Mix the resulting mass and place the bowl on a burner with low heat. Stirring constantly, bring to a boil and then cool.
  3. 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.
  4. Stirring constantly, gradually pour the milk and gelatin into the container with the sugar and sour cream mixture.
  5. 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:

  1. We put the food out of the refrigerator in advance so that it warms up to room temperature.
  2. Using a spoon, mix the butter with sour cream.
  3. Add powdered sugar.
  4. Using a mixer, beat the cream until a thick and fluffy homogeneous mass is obtained.
  5. 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:

  1. Rub the cottage cheese through a sieve and place it in any convenient container.
  2. Add sour cream, mix with a spoon.
  3. Beat, gradually adding sugar.

Custard for honey cake

Not a single sweet tooth in the world will be able to 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:

  1. Remove all chilled food from the refrigerator to warm up.
  2. Place the yolks in a 3-3.5 liter saucepan, add sugar, vanillin and 50 ml of milk. Mix with a fork.
  3. Add sifted flour and another 50 ml of milk. Mix again. The consistency will resemble liquid sour cream.
  4. Add the remaining amount of milk, place the pan on a burner with medium-intensity heat.
  5. 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.
  6. 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.
  7. In a new large container, beat the butter at room temperature using a whisk or mixer. You should get a fluffy mass.
  8. Beat the cooled cream until it becomes smooth and thick.
  9. 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:

  1. Combine sugar, starch and egg in a small saucepan.
  2. Grind to obtain a dry, uniform mass.
  3. Add warm milk and place on a medium-high heat burner.
  4. Stirring constantly, bring to a boil. Remove from stove.
  5. In a separate container, beat the butter.
  6. Add slightly cooled cream and vanilla to it.
  7. 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:

  1. In a deep plate, combine vanillin, sugar and semolina.
  2. 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.
  3. When the semolina has cooled slightly, add chicken yolks and butter to it, then mix lightly with a fork.
  4. 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

The Honey cake is baked in many countries around the world. And, of course, every family has its own secret for preparing cream for flavored shortcakes.

The cake is prepared with different impregnations - butter, custard, sour cream or condensed milk. Chocolate, nuts or dried fruits are added to the cream. Usually, such a cake is eaten very quickly, without leaving even a crumb!

1. Sour cream
Thanks to its structure and light sourness, sour cream emphasizes amazing taste cake. It perfectly soaks the cakes, making them moist and tender.
Preparing sour cream impregnation is absolutely simple. To do this, you need to take fresh (the fattest) sour cream and sugar. Beat the products well with a mixer or whisk.

2. Custard
Custards are great for honey cakes.
The most common type of cream is classic recipe on milk. To prepare this cream, you will need: milk, eggs, starch or flour. All you need to do is mix the eggs with granulated sugar and flour. Then pour the mixture into the heated milk and cook until the cream thickens. Grease the cakes with the prepared cream.


3. Semolina cream
This cream is suitable for wives of true gourmets or mothers who prepare delicacies for babies. Airy, snow-white, tasty - these are not all the qualities of semolina cream. It is simply ideal, not only for honey cake, but also for many other cakes.
To prepare the cream, you will need: milk, semolina, butter, sugar and a pinch of salt. First you need to cook semolina porridge, add salt. Cool the finished porridge. Cream butter with sugar. Add the oil mixture to the porridge and beat everything well again. The end result will certainly please you!

4. Cream with condensed milk
This cream is one of the simplest and most delicious options. It turns out rich and very tender. To prepare such a cream, you need to: beat condensed milk with butter until a homogeneous mass is formed. If desired, you can add nuts or pieces of chocolate to the finished cream.

Note to housewives

Remember that a real “Honey Cake” will only turn out when it is well soaked in cream. Custard, with condensed milk, semolina - each of them has its fans.
A cake made with honey has one good quality- this can be combined with absolutely any cream, so prepare your favorite dessert with pleasure and delight your family with its impeccable taste!

23463

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.

  1. Place the softened butter in a deep bowl, add condensed milk to it;
  2. 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.
  1. Beat the egg well, add starch to it and mix well;
  2. Add a third of the cream to the egg mixture, stir until a homogeneous consistency is formed;
  3. 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;
  4. 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.

  1. Place the sour cream in a deep bowl, add sugar, add vanillin, mix well;
  2. 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.

  1. Combine eggs, sugar, vanillin and flour in a deep bowl and beat with a mixer;
  2. Without stopping whisking, pour in milk in a thin stream until the mixture becomes homogeneous;
  3. Everything is poured into a saucepan, placed on low heat and the mass is cooked until it becomes thick, stirring constantly;
  4. 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.

  1. Sift the flour into a thick-bottomed saucepan, add milk, sugar, vanilla sugar and mix well so that there are no lumps;
  2. Place the saucepan on low heat and cook, stirring continuously, until the mixture becomes thick;
  3. 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.

  1. Pour the milk into a saucepan, add a little salt to it, boil, add semolina and cook for 15 minutes;
  2. Transfer the softened butter into a deep container, pour sugar into it and beat with a mixer until the mass becomes fluffy;
  3. 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 that are no less interesting and tasty.

Ingredients:

Cooking time: 5 hours.

Calorie content per 100 grams: 146 kcal.

  1. Pour sugar into a frying pan with a thick bottom, add water and cook the caramel over low heat until golden brown;
  2. Without removing the frying pan from the heat, pour 1.5 cups of cream into the mixture, stir and bring to a boil;
  3. Pour the mixture into a flat container and place in the refrigerator for 4 hours;
  4. 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.

  1. Bananas are peeled, cut into pieces, placed in a bowl and crushed using an immersion blender;
  2. 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 make the sour cream 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.