Honey cake

[For the cream:]

Honey cake

Category: Yeast bread

Ingredients
Honey	2 tbsp. l.
Soda	½ tsp
Eggs	2 pcs.
Butter	100 g
Wheat flour	370 BC
Sugar	100 g
For the cream: Whipping cream, sour cream	400-500 g.
Sugar	50-100 g.
Vanilla sugar	1 pack

Cooking method

• Put the honey in a saucepan, place on the stove, stirring occasionally, bring to a boil, but do not boil! Remove from heat and immediately add baking soda, stir. The mixture will foam, this is normal. Set aside, let it cool.
• Meanwhile, lightly beat 2 eggs, softened butter, sugar. Add cooled honey, then flour and knead the dough. Divide the finished dough into 5 pieces (about 150-155 g each), round, cover with foil so as not to dry out.
• Roll out one at a time and bake until light brown in an oven preheated to 180 C. The cakes are baked quickly (6-7 minutes each). The main thing is that they do not overcook: the lighter the cake, the softer the cake will be.
• Cut the edges of the cakes immediately, while they are warm (the cooled cakes are difficult to cut). Collect the "trimmings", chop and use to sprinkle the top of the finished cake.
• While the cakes are cooling, beat the sour cream or cream with sugar (+ vanillin).
• Smear the cooled cakes with cream. Sprinkle with crumbs on top. Let stand a little at room temperature (half an hour is enough) and put in the refrigerator. The cake is ready.

Time for preparing:

1.5-2 hours

Cooking program:

Oven, 180 С

Note

This is a simple, delicate and delicious honey cake. I have been baking it for many years. The recipe was published in the newspaper "Selskaya Zhizn" in ancient times, took root, became a lifesaver, especially when you need to quickly, without global expenditure of energy and to make a cake.
Recommendations:
1. The butter should be soft, at room temperature, it is better to get it out of the refrigerator in advance, let it get warm.
2. The dough is tender, not dense. It is better not to add flour over the recipe. The exception is large eggs, perhaps then you have to add a little flour.
3. I roll out the cakes on a silicone mat, then turn them over onto baking paper and bake on it. If the cakes stick strongly during rolling, you can lightly sprinkle the work surface with flour (but just a little!).
4. About cream: 400 g of cream is the minimum, it is enough for sandwiching cakes, and for lovers of well-soaked cakes it is better to take 500 g.
5. The amount of sugar in the cream depends on the taste, I only add 50 g, but if you like sweeter, then - 100 g.



Delicious baking!

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[Anise]

Anise please tell me, and the cakes are soft, what do you consider this recipe to be a "magic wand"? After all, usually honey lovers need to stand for impregnation, even a large amount of cream requires the cake to stand.

[Mamontenok]

Mamontenok, freshly baked cakes, while hot - soft, as they cool - harden. But it is worth soaking them with cream and letting them stand for quite a bit, maybe about an hour, maximum two, and they soften. Here is a piece in the photo cut from the cake 2 hours after cooking, it is evenly soft))). And this time I had only 2 packs of cream, 200 grams each, that is, 400 grams, although it is enough to make the cake tender. And more than 500 g of cream - the cake will be too wet, in my humble opinion. Although this is also a matter of taste, some people like it on the contrary.

[Anise]

girls, this is a very tasty honey cake, I confirm, I ate it !!!

my elder child ate such a honey cake somewhere at a party, and stubbornly demanded from me.I have already baked several recipes - everything was not right, the taster did not miss it, and this honey cake turned out to be exactly the ONE that I was looking for so much. Anise-Anechka, thank you very much for the recipe

it is done very quickly and turns out to be magically tasty, I am ready to eat it all the time!



p.s. Anya, just wait, I noticed - mine is paler than yours, I'm an obedient girl, it is said, do not bake too much - as soon as I turned yellow, I took it out sooooo-sooo delicious !!

Girls, tell me, won't another cream (custard, butter + condensed milk) work? And I would still like to clarify on soda - extinguish or not extinguish?

[Anise]

until Anise no, I'll answer a little here

quicklime soda into honey - honey will extinguish it. such foam will be, mamadaragaya!

I like the honey cake with sour cream or butter cream, because he loves to soak. but you can't get any moisture out of the butter cream, maybe a little dry, I think .. but still Anise wait, she's a pro in it, maybe I don't know what ..

[Lyudochka]

Lyudochka, what kind of cake you have is beyond praise, beautiful and appetizing, it is delicious to look at it !!!
As for the fact that mine is darker than yours, it is the camera that adds brown, especially in artificial lighting, and I'm also a photographer. In real life, my cake is a little lighter than in the photo.
Thank you for the wonderful report! It is very pleasant that this is exactly what I wanted to taste!

mamontenok
About soda Luda already answered (thanks again!), that's exactly what it is.
And she's right about the other cream: after all, sour cream or cream is best suited here. With butter cream, you will have to wait a long time until the cake is somehow soaked, but the desired softness will definitely not be there. And this is a slightly different cake, not the one we are talking about.

Well, what can I do, I want to bake this too! Already every day I embody two baking recipes every day, and everything is not enough, I would still bake, there would be an opportunity

[Anise]

Aniseand cakes of what diameter? Well, or tell me the thickness of the rolled dough.

[Pogremushka]

Pogremushka, in finished form, the diameter of the cake is about 22 cm (+ - half a centimeter), but I roll it out 1-1.5 cm more, as it turns out, I cut off the excess after baking, they go to sprinkle the cake. The thickness of the cakes is 3-4-5 mm (no more). It seems to me that when you roll out a piece of dough, it will immediately become clear that you can’t roll it out anymore, it breaks if you make it too thin and too large.
If you have any more questions, I will answer with pleasure.

[Anise]

Anise, Thank you. I think next time I will come with a report

[Natasha]

Natasha, I wish everything to succeed! Delicious baking!

[Anise]

Anise, thanks for the delicious and uncomplicated recipe.
Baked for her daughter's birthday in a children's team. I didn't have time to photograph, well, and of course, there is no cut either. The kids ate everything. Baked one and a half portions. Whipped sour cream from about 600 g of sour cream and another 200 ml of cream on the top cake. On a medium cake I laid out canned pineapples and apricots from the freezer. There were five cakes, each also soaked in pineapple syrup. Still, more cream was needed. Not that a dryish cake, but the whole cream was simply absorbed. And such a question. The honey and soda gave a high lush foam. But it took a long time to cool down, and it was night and there was all the work of making the cake ahead, so I stopped it a couple of times to cool down faster. The foam settled a little and became denser. Did this affect the quality of the cakes? When baking, they didn't rise very much.
Next time I will prepare honey in advance so as not to rush. I think I'll bake it more than once, I liked it!

[March]

March, thanks for the tip! I am pleased that I liked the recipe!
Well done, you have a creative approach to the recipe - pineapples, apricots - should be very tasty! And the amount of cream can be increased according to your own taste.

... And such a question. The honey and soda gave a high lush foam. But it was too long to cool down ... The foam settled a little and became denser. Did this affect the quality of the cakes? When baking, they didn't rise very much.

When baking, the cakes should not rise, they can only slightly increase in volume, quite a bit. This is normal.Honey cools down and thickens, no longer as liquid as hot. So everything is fine in my opinion.
I wish you delicious pastries!

Tex, I got to him after all. Soaked, handsome.
There are no problems with the cakes, everything is quick and simple. One question. The cakes were slightly bubbled in the oven. This is normal? Or is there something you can do?

But with the cream it turned out to be a whole epic.
I had sour cream 15%. (Well, my hand does not rise to add fat to the cake, they then turn into a lifeline at the waist. And live without her sweet) I guessed that she nifiga will not beat. But we are used to learning from our mistakes.
Smatana, of course, did not whip up, and then I began to be wise. First I boiled 1 tsp. with a slide of agar, poured it into sour cream, and he, infection, curled up into grains. I, of course, read about this in the pastry shop, but, I say, until I see it, I won't believe it. Then I decided to brew the cream with yolk, but without figuring out where to attach the protein, I threw a whole egg into the sour cream (I must say, this did not affect the taste, although I do not like custards on eggs). I brewed the cream over medium heat, it turned out smooth, good. I sent him to the balcony to cool down. After cooling down, I took it out and, anticipating how I would boast of its consistency ... I broke off a piece from it. Agar is an infection ... I had to add 100 grams of sour cream (this time 20%) and beat well what happened. Of course, it did not work out uniform, although this is not visible, if you do not look closely, but I did not want to experiment anymore.
Considering that my mixer mercilessly sprinkled sour cream all over the kitchen, and therefore I had to change pots 4 times, I had a lot of fun.

[Pogremushka]

Pogremushka, well, the story with the cream! Yes, we are not looking for easy ways! I hope you enjoy the taste of the cake with this cream.

There are no problems with the cakes, everything is quick and simple. One question. The cakes were slightly bubbled in the oven. This is normal? Or is there something you can do?

If a little, then this is normal, sometimes it happens. All irregularities will then be smoothed out and settled under the impregnation (cream).

The cream bravely withstood all my bullying and turned out to be delicious and tender. And the cake is great. I will bake some more. So I brought you a piece

[Natasha]

... brought you a piece

Natasha, thank you very much for the treat! Very nice!
He turned out to be handsome, it looks sooo gentle and appetizing!

Thanks for the recipe! I needed a honey cake and urgently, this recipe helped me a lot.

[Klimentina]

Klimentina, I am very glad that the recipe came in handy. Good luck and delicious pastries!

I liked the recipe, thanks !!! True, I added a little more honey.
Photo report:
🔗

[Helen-01]

Helen-01, oh, how beautiful! A delightful flower meadow turned out!
Bees, what glorious bees! Sheer delight!
sorry to eat such beauty
May I ask what did you make bees from? Did you add something to the cream?
And thanks for the "treat" to the cake, I will now admire it.

I am very pleased to read your review.
I added prunes and walnuts to the cream.
Mastic bees are made very simply - but they add bright colors. My daughter played with them for a long time

Anya thanks for the recipe, I have a favorite honey cake, but it takes a long time to make it, I had to visit, I chose it, did it, didn’t regret it !!! custard cream, very soft)

[please]

please, Nadia, thank you very much for the feedback and the cake treat! I am very glad that I liked the recipe. Let him help out, I love him myself for the fact that it is both quick and tasty.