home Confectionery Cakes Honeymen (cakes) Cake "Honey fluff" with a light custard

Cake "Honey fluff" with a light custard (page 3)

Sindi
Tatyana, I never put it in the refrigerator, I immediately roll it warm and everything turns out great! The dough does not tear and lies flat
win-tat
Gulya, Thank you ! Well, if everyone rolls warm, then I won't stick to the recipe either.
Bul
I cooked this cake today! I made a double portion! It turned out huge! I baked in the princess on a Teflon rug, how much it turned out to be rolled out only between the packages, and I was torn and stuck!
Oh, I forgot to write the most important thing! I made the dough and cream according to the recipe but cooked in the microwave! How fast and delicious it is! Only while I tried trimming and the cream seemed very sweet to me! But I don’t know how it will turn out after impregnation!
Many thanks to the author!
Tofslic
Oh, I'm confused ... It tastes great! By consistency - something is not quite right 😢. Well, I don’t know how to say even ... liquid or something ... Wrong for my taste ... As if you are not eating a cake, but a honey dessert. A very liquid cream. It didn’t thicken at all until I introduced starch into it.
Katerina2
Who is the fastest in the kitchen
All the more active and quicker?
Who moves so fast
Like the wind over the waves?

Do you think the answer is the hostess? NO!
This is Princesca while baking the cakes for this cake.
The cakes turned out to be so chubby, feast for the eyes. But here's the cream ...
On the street - 27. Minus 27! And wind. And 9 in the morning. On a weekend! I wanted to drive my son out to the store - asleep, daughter - asleep. And my husband ... firstly, I can't kick him out - he's the owner (let him think so ...), and secondly, he is sleeping. And there are no eggs for the cream !!!! Here are 2 eggs for the dough, and 3 - no. Therefore, the cream is from what was. And there was: boiled condensed milk, sour cream, hazelnuts and walnuts. Yes, it's a crime, I know ... But:
On the street - 27 .... minus 27! (And further in the text, see above)
Pchela maja
Yesterday I baked this cake, there were several questions. And in the cakes, and in the cream, I reduced the sugar by half.
The cream from the indicated amount of liquid did not thicken at all, it was very liquid. Poured on his cakes, not sparing. As a result, 100 grams of cream remained.
If you put all the cream, then you had to collect it somewhere in a saucepan, and not on a plate. The rest of the cream was eaten like this.
Today I tried a cake, it turned out delicious, but not wet, "you can't eat it with your lips")))
What did I do wrong? Can lowering sugar affect the thickness of the cream?
VikaAll
I baked yesterday for my beloved, and for my men this cake for the holiday. By the way, all the girls with a holiday!
After rereading all the comments and reviews, I made conclusions and everything turned out very tasty, very tasty!
I browned the cakes well, they were so rosy. Sugar put half the norm. She rolled the dough to a translucent state and they rose well and the output turned out to be about 3 mm. The cake itself is 17 cm in diameter and 7.5 cm high. 3 glasses of milk went into the cream (there was no more). I put 2.5 tablespoons of flour. Added 2 tablespoons of lemon juice for sourness. The cream turned out to be quite thick on cooling, like thick sour cream, it did not pour. In the cake, when assembling, I did not count the amount of cream a little and there is more of it at the bottom, less at the top, but the top turned out to be no less saturated. I also put some cherries for sourness, I don't like it when it's too sweet.
As a result, the cakes are tender but not very wet, that's what you need. The cream is just right. Not enough nuts of course. I'll stock up next time. And next time will be sure.
Cake Honey fluff with light custard
Tanyukha
Thank you very much for the recipe. I have been looking for it for a long time, but how many have not tried it, that something is not right and that's it, but this one is exactly what I wanted. I made a cake, everyone liked it sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooI read the comments and decided to also reduce the sugar, but only in the dough, in the cream I left everything as it is. It turned out what we need. All flew away. Thank you very much, very tasty!Cake Honey fluff with light custardCake Honey fluff with light custardCake Honey fluff with light custard
Marya-83
Thank you very much for the delicious cake! We ate it with great pleasure!) Very tender and soft.
I put half a glass of sugar into the dough. I added a little salt to the cream and dough.
My report.
Cake Honey fluff with light custard
knopik_77
Hello girls! I kneaded the dough, but it crumbles for me, so it should be, or did I do something wrong?


Added Thursday, 05 Jan 2017 12:50 PM

Helen-01, Hello! I just kneaded the dough into "honey fluff", but it crumbles, so it should be, or did I do something wrong?
mamusi
Elena, I made your cake. Thanks for the recipe. Our family has its own, proven and favorite recipe for Honey Cake. However, I decided to try this one and did not regret it. Very, very tasty and tender cakes. I made it very small, for 5 cakes.
The cream was used differently, though. Also new for me, according to the V-tina recipe "Sour cream sauce"
The result was very pleasing. I will definitely repeat.

Cake Honey fluff with light custard


Added Sunday 15 Jan 2017 08:10 PM

sparta
Lena, thanks for the recipe! Very tender!!! And delicious!
Cake Honey fluff with light custard
True, the dough was very soft, I put little flour, probably
Irina @
Katerina2, is the top of the cakes baked well in the pizza maker, is the color the same as the bottom? Do you need to warm up the stove?
z_alice
Hello!
Please tell me how many ml. in a glass, measure the flour? Well, or how many gr. flour goes to the cakes? Thank you in advance!!!
kavmins
z_alice, in a glass there is 250 ml, written at the bottom of the recipe
z_alice
Thank you!!! I'm so attentive. Happy New Year, everyone!!!

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