irza
Hmm, it's a pity that such chagrin ... Maybe with cream too much. Or maybe it's just not your recipe. Is the family of the same opinion?
But I also wanted Honey fluff, I bake the cakes, since everything is done quickly.
AnastasiaK
I smeared about 2 tables on each layer. spoons of cream, it was in my opinion a little. But after soaking, everything looked like a dough that was not baked, the consistency of porridge, sweet, honey, but I just want to bake it. Outwardly, the cut is similar to those that the girls showed in the subject. She hid her shame from her family. Do you feel the cakes?
Lozja
Quote: AnastasiaK

I smeared about 2 tables on each layer. tablespoons of cream, it was in my opinion a little. But after soaking, everything looked like a dough that was not baked, the consistency of porridge, sweet, honey, but I just want to bake it. Outwardly, the cut is similar to those that the girls showed in the subject. She hid her shame from her family. Do you feel the cakes?

It's just not yours, this cake turns out like that. Hence the name. No cakes that still need to be chewed are not felt in it. It should be so. That's the beauty of it. But everyone has different tastes, it does not happen so that everyone likes something categorically.
For example, we have a Snickers cake on our website, everyone is just delighted with it, but for me it is very dry, I don't like dry cakes. I did it once and didn't even repeat it again.
AnastasiaK
Yes, it looks like that. I guess I need another cake, with tender cakes, but a little drier, not so wet. Maybe Ryzhik?
GruSha
about! I really love the mushroom from ain :) very tasty very !!!
Helen-01
irza, an interesting variation with cocoa, it's a pity that my are not chocolate addicts like me)))
ikom, please, I'm glad that my husband was pleased))
Inusechka, thanks for the tip!
Irina1607, cheerful sun)))
kotopanda
GruSha oooo, a wonderful piece)))
Nansy, * JOKINGLY * but I have already decided, I like this option
ZeZe
Girls, hello everyone ... even if the heat is working, or I'm tired .. I can't get honey cakes, I used to make my own recipe, almost the same, but a little different ... now I decided to try this recipe, very appetizing cuts and reviews about this cake ... I did it right away at 1.5 rates, did everything strictly according to the recipe ... in a water bath when I added soda - the mass rose sooo well (I was already delighted, I thought I would finally get a honey cake) ... but it was not there when I rolled out the dough and began to bake ... the dough did not rise at all, just rolled it out and baked ... I tried to roll it thicker, still the thickness does not change ... I baked with convection 180 degrees ... rolled out cakes about 2-3mm thick ... maybe I think it's honey ?! maybe what's wrong with him ?! what could be my mistake (I already have so many cakes, I don't even know what to do with them now ... already 4 servings) Help, girls !!!!
Slastёna
I baked your "Honey Fluff" and stayed in complete delight !!! : girl_love: Gorgeous cake !!!!!!!! Even my son, who is usually indifferent to cakes, grabbed 2 pieces and asked for more. Thank you very much: tasty, fast and most importantly - not expensive.
Svetta
ZeZe, Lyaila, you bake with convection, but it is not needed here. Your cakes are instantly dried, because the temperature, taking into account convection, you get 200 degrees. I bake a bulk honey cake generally at 160 degrees.
Try to remove convection and set the temperature to 170-175 degrees. It will turn out for sure !!!
ZeZe
Quote: svetta
ZeZe, Lyaila, you bake with convection, but it is not needed here. Your cakes are instantly dried, because the temperature, taking into account convection, you get 200 degrees. I bake a bulk honey cake generally at 160 degrees.
Try to remove convection and set the temperature to 170-175 degrees. It will turn out for sure !!! More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=249504.0
Svetta, hello ... I baked it 2 more times ... and again the same story ... the last time I baked it at 160 degrees, with convection (it doesn't turn off for me ... () I've already replaced the flour, the eggs are fresh I bought it again, they brought natural honey from my mother ... in general, something is not given to me a honey cake ((Well, I gave it to the customer with sour cream custard ... delicious kanesh, but sooo sweet, sugary ... boom still try ... maybe it just wasn't my day ... not even my month)))
Svetta
ZeZe, then it's about convection ... It must be turned off, this must be provided for by the instruction (or is it broken?)
Well, or one way out - forget about this honey cake, there are so many more cakes on the forum! Can't you choose?
ZeZe
Quote: svetta

ZeZe, then it's about convection ... It must be turned off, this must be provided for by the instruction (or is it broken?)
Well, or one way out - forget about this honey cake, there are so many more cakes on the forum! Can't you choose?
and that it can be turned off ??? We must read the instructions! so before, after all, honey cake turned out ... in this oven ... with convection .. and I really did make the temperature lower and everything went up perfectly! Well, okay ... as there will be positive results and find the reason for the failures - I will definitely unsubscribe !!! well, for now, of course, I'll bake other cakes from the forum ... there is still a drain I have not tested ... Thanks for the advice ...
Svetta
Quote: ZeZe

and that it can be turned off ???

NEED TO.
Nansy
And I also have an oven with convection and I don't turn it off, or rather, I don't know how to turn it off either, but this honey cake turned out great ...
elena cano
girls, sorry to interfere ... I can help. I also have an oven with a convention and it took a very long time to get cakes ... and I bake mostly biscuits and Spartak. So I started to bake in fish mode .... and everything worked out right away. maybe you will try ...
Slastёna
Another "THANKS" for the recipe !!!
"Honey fluff"Cake Honey fluff with light custard
smoothly turned into "Honey Basket"Cake Honey fluff with light custard
I know that honey is not stored in baskets, but I still did not have enough experience to make a cream barrel))))
lettohka ttt
Ooooh, what a beauty and deliciousness !!!! I carry my thanks and a plus for the recipe, I will definitely try, to the author
Kara
Helen, came with great gratitude! Indeed, fluff! Yes, how delicious, airy it is!
Here is the photo
Cake Honey fluff with light custard

I reduced sugar both in the dough and in the cream, mine do not like very sweet things. Simply amazing taste!
aksana
Our family's favorite cake is very, very soft and delicious. Only I make cream cream, curd cheese and condensed milk are also delicious.

[bCake Honey fluff with light custard[/ b]

Thanks for the recipe !!!
olifka
girls-craftswomen! tell me: at the wedding I ate a cake - honey cakes, and the layer was with crushed nuts, and the cream is white, not very sweet, what kind of cream is this ??? Thank you.
Nansy
Quote: olifka
cream is white, airy is not very sweet, what kind of cream is it ???
looks like whipped cream ...
olifka
thanks, I also thought about whipped cream)))) but I was not sure
lotoslotos
Cake Honey fluff with light custard

Elena, thank you very much for the cake !!! I read the topic about pizzepechki, and immediately piled! Such a gentle Pekla in the same place. And the cream is not sugary, airy. The crusts were gnawed with the remnants of the cream, now I would have to wait until it is soaked)) Once again thank you for sharing !!!
kukulyaka
Made a cake for princesses. It turned out to be crooked, oblique, but delicious! Curved - I do not know how to roll it out on paper, the corners are curves, but there was no time to cut. The cream turned out to be watery (maybe because of the cocoa? I added 2 teaspoons, because mine prefer something chocolate ...) In general, the result was amazing - the family sat down, and half of the cake disappeared. The husband said that it was not very sweet, but delicious. He did not even have time to fully soak! Thanks for the wonderful recipe!
kotopanda
I am definitely in love with this cake, sooo tender and delicious! I tried to add poppy seeds to the dough and layered it with sour cream with boiled condensed milk, it turned out great too! In general, the recipe is universal, you can do it with different creams, it still turns out very tasty and tender! Here are my honeymoons:

Cake Honey fluff with light custard

Cake Honey fluff with light custard

and this is under the mastic, despite all the fluffiness and tenderness of the cake, it keeps its shape very well

Cake Honey fluff with light custard

Cake Honey fluff with light custard
GenyaF
My honey cake. I baked the cakes in the Princess, the cream turned out to be liquid, I think I did not cook it. The cake is delicious, soft

Cake Honey fluff with light custard
panarino
Girls-specialists on this cake, answer, but the soda is not felt? Still, 2 teaspoons: umnik2: Don't think anything bad, I'm just looking for a good and simple recipe to please my loved ones after fasting
GenyaF
Oksana, I didn't feel the soda at all. The cake is very tasty
Sinica76
Thanks for the cake. Yesterday the whole family did and ate everything at the New Year's table. We've gotten half the cake. The cakes were baked very quickly, my husband rolled out, I laid and removed from the Princesses. The cakes turned out to be soft, rose. But what was my surprise when the cake stood in the refrigerator! The cakes are soaked and become even thicker and softer. The only thing, although I added vanillin to the cream, I lacked some other flavor nuances (citrus or mint) in my taste. No question, this will be a groundwork for the future.
kukulyaka
The second time I make a cake. Somehow it quickly disappears ... Thank you, very tasty!
Irina.
Helen-01- Elena, thanks for the recipe !!! I liked the cake very much. So delicate, delicious.
I baked it for the New Year. I had to make 2 cakes - for the house and take them to visit my son. I decided to make a cake of two types, half the cake each, so that there was variety. One half was biscuit. And I made the other half from this cake.
I baked the cakes in the Princess, so I was shocked and pleasant. I did not expect that from so many products just a huge cake will turn out. It turned out to be 24 cm in diameter and a little more than 5 cm in height. It was soaked overnight in the refrigerator, and then I cut it into 2 parts. Only my cream turned out to be watery, next time I will make it thicker.
I thought it would be low, but it turned out even higher than I made a biscuit cake. But then she got out of the situation, leveled the height difference with cream. Decorated with protein custard.
Here's what I got (in the photo on the right "Honey fluff").
Cake Honey fluff with light custard
Vasilica
Helen-01, Elena, thanks a lot for the recipe! Delicious and delicate cake!
True, I reduced the sugar, otherwise it would be too sweet for us.

Cake Honey fluff with light custard

Cake Honey fluff with light custard
Mila confectioner
Girls tell me how much cake weight is obtained according to this recipe? I tried many honey cake recipes, but now I ordered it to be light and the cream was almost not felt, I think this cake should be like this?
Button
Good evening everyone! First thanks to the owner of the recipe. The cake is delicious. I baked it twice. And it doesn't take much time.
As for the weight, I think he is 1.5 kilograms. It is really easy to eat and cook.
sweet0587
Girls, tell me please, in order to cover this cake with mastic, how is it better to coat it?
aksana
[Cake Honey fluff with light custardb]
This cake inside Honey fluff leveled butter + condensed milk + biscuit crumbs. The mastic was MM.
Vesta
For the first time I baked a honey cake, not everything turned out according to the recipe, but we liked it. Thank you. It took only 2 cents of flour, the cakes were baked in the Princess, they did not rise in the baking process, I thought that it was necessary, but now I read all the discussions and realized that no, well, nothing - it did not affect the taste for us. And my cream did not want to thicken for a very long time, maybe add a little flour?
Cake Honey fluff with light custard
Cake Honey fluff with light custard
GenyaF
Sveta, your cakes are normal! they do not rise strongly. The cut is beautiful
Vesta
Zhenya, Thank you!
The main thing is that it is tasty and easy to do with a princess
Twig
Thanks for the recipe!
I highly recommend using teflon sheets!
I rolled the dough right on top of them, then put the lid on the pan, cut out the circle, removed the excess and right with the sheet into the oven!
Moreover, it is possible both on a baking sheet and on a grate, so that the process is faster, it is convenient to take out the sheets, you can take the sheets straight from the oven with your bare hands, just have time to turn!
Perfectly even cakes are obtained
Sindi
Elena, thank you very much for the wonderful recipe! : rose: I baked a cake for my girls for March 8th. could not resist, drank seagulls with a cake. Very delicate, custard soaked the cakes in 15 minutes, with other creams I needed a night in the refrigerator. The recipe for the dough is just our homemade, I bake it using it, but I liked it very much with this cream! And the cake turned out to be very big!

Cake Honey fluff with light custard
chavulya
Hello, I'm a newbie among you) More precisely, I have been reading for a very long time, but I have just registered. Straight to the point. Recently I baked this cake and decided to make a double rate at once. I barely rolled the cakes, I even had to rub them on a grater, then roll them. And in the end, the size of one portion came out instead of two. Everyone shouted deliciously, he came out different, not fluffy, but waxy, but not too dry. I just wanted exactly as in the recipe. What did you do wrong? I put in even less flour than in the recipe. Maybe the mixture is too hot or what?
Ilona
While the author of the recipe is not present, I will try to assume that yes! Apparently you made some flour.
Kara
Girls, my cream doesn't thicken in any way, I've been cooking it for 40 minutes, at least a hint of thickening Do you think you can add a little starch? And if so, which one is better, corn or potato, well, so that you don't feel very much later.

Or maybe pour some semolina?

Sindi
Irina, did you really put in the flour? In about five minutes I had already thickened ...
Kara
Gulya, of course, I, the hat, forgot about the flour. But thanks to this I invented a new cream, how delicious it turned out! At about 45 minutes, I poured in a thin stream of semolina about 2 tbsp. l., thickened not immediately, but after 10 minutes. Then I replaced the butter with mascarpone (in short, everything is strictly according to the recipe), whipped everything up, it turned out to be an incredibly tasty cream, white and tender. I've already smeared it, it's in the refrigerator, I'll report it tomorrow.
Sindi
Irina, this is how masterpieces are born
win-tat
I made this cake, it's just a miracle, you can eat it with your lips alone! Indeed, the cake, after standing, is like a feather bed! Lenochka Helen-01 , thank you very much !
In terms of eating, it is very light, no heaviness is felt. She baked the cakes in the "Princess", the first 1.5 minutes, the rest for 1 minute, it bakes very cool! In order to obtain D = 25 cm, it was necessary to roll out to a thickness of ~ 1 mm, in general, the paper on which I rolled it showed through the dough. How to roll it out on the table, and then transfer the cake to a baking sheet, I just can't imagine ... about how such thin cakes swell after baking ..
Cake Honey fluff with light custardCake Honey fluff with light custard
On the reverse side, there are such holes
Cake Honey fluff with light custard
Well, the cake itself, for homemade tea
Cake Honey fluff with light custardCake Honey fluff with light custard Cake Honey fluff with light custard

And now about the sad ... I liked the cake very much, but my cakes were sooooo hard to skate, I'm afraid I won't dare to do such a feat a second time. I don't consider myself weak in this regard, but the palms were just crimson! Someone has already raised the issue of heavy rolling, and the reason for this was the brewing of flour ... But as I understood from the recipe, flour is put into the hot mass, after the sugar is dissolved, and Elena's phrase Helen-01 : "As soon as we kneaded the dough and it cooled down a little ...", indicates that the dough is hot ... I would like to clarify from those for whom rolling out the cake layers was no problem, at what tC is flour laid? What should the dough itself look like? For me, immediately after mixing, it was sticky, reminiscent of thickened honey. After the refrigerator it thickened a lot, but during rolling it always strove to stick to the rolling pin, so I poured a lot of flour on top.
Help me understand what is wrong, why it’s easy and simple (judging by the reviews) for everyone to do, but my hands give up, when I remember about rolling ..
olesya555
Tatyana, and you have not tried the pieces intended for rolling, to heat in a micron for 15 seconds? I try to roll out the dough while it is still warm, the cake is ready in a second. If I don't have time - mikra to help. True, I did not make this honey cake, but I do not expect a significant difference))
win-tat
Olesya555, I also rolled honey cake warm according to other recipes and there were no problems, but here I decided to follow the recipe, that is, after cooling, the dough is put in the refrigerator and, taking out one ball at a time, rolls out ... If the dough could be heated, then why get one by one? So it should stay cold? In general, questions, questions ... but thanks for the response.

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