Choux pastry honey cake

[Cakes:]

Choux pastry honey cake

Category: Bakery products

Ingredients
Cakes:
Wheat flour	4 tbsp.
Vodka	2 tbsp. l.
Sugar	1 tbsp.
Butter	60 g
Eggs	2 pcs.
Thick honey (how much will I scoop out of the jar)	3 tbsp. l. with a slide
Soda	2 tsp
Cream -1:
Homemade sour cream it is possible with other sour cream or cream	1 L
Sugar	1.5 tbsp.
Cream-2:
Butter	400 g
Vanilla cheeses 100g /	6 pcs.
or replace with homemade fat cottage cheese	600 g
Sugar	14 Art. l.
Cream-3:
Cream	0,5 l
Sugar	0.5 tbsp.
Bananas	3-4 pcs.
-------------------------------------------	--------------
Glass =	250 ml

Cooking method

• Cakes:
• Put all the ingredients for the dough, except flour, in a large bowl and put in a water bath. Stirring all the time, cook the mixture until a strong foam rises. Now add flour and stir well with a spoon. Remove from the water bath.
• When the resulting choux pastry cools down a little, you can roll out and bake the cakes. From the specified portion of products, 4 cakes are obtained, measuring 26 cm by 36 cm. This dough is baked very quickly (less than 5 minutes), do not leave unattended.
• Cream-1:
• Whisk homemade sour cream with sugar.
• Cream-2:
• My favorite. Beat the butter and add sweet curds (can be replaced with homemade fatty cottage cheese) and sugar.
• Cream-3:
• Beat the Cream with sugar, then gradually add 3-4 pcs (or more) of raw mashed bananas. And once again, beat everything together well. If the cream is homemade, then it must be diluted with milk.
• I don’t eat bananas, but in my family it is a very respected cream.
• Assembling the cake:
• Lubricate the cooled cakes with one of three creams (optional), and pour chocolate icing on top.

Note

There are a lot of honey cake recipes, but this one is my favorite - soft, airy and delicious! I give the composition of the dough for a large cake (from the cakes, according to the patterns, a bear is cut out).
You can safely make half a portion, but this is not enough for us.

Sorry for the quality of the photo, I didn't plan to post this recipe.

Bon Appetit !

Similar recipes

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Honey cake "Tsar's delight" (Natalyushka)

Cake "Night Serenade" (Point of Light)

[Qween]

Qween Thank you so much for the recipe !!! Cakes, as I understand it, should not be impregnated with anything? And in the photo with which cream of the three ???

[Blackhairedgirl]

Blackhairedgirl, in the photo is a cake with curd-butter cream.

The cakes do not need to be impregnated with anything. They will be very soft anyway. And the less time elapses between kneading the dough, and rolling it out and baking, the softer the finished cakes will be. And most importantly, do not overdo it in the oven.

[Qween]

Qween I want to say thank you very much for the cake recipe ... So I wanted to make it ... But it didn't go without incident Yesterday morning I was going to bake - my son has DR today - and found that my oven somehow heats up strangely little. I measured it with a thermometer - the temperature is 160 degrees and no more. Waited for fifteen minutes - it does not rise higher. I had to rebuild on the go. I bought the cakes at the bazaar. And the cream was made according to your recipe # 2. I put only one pack of oil in the cream, everything else is unchanged. I want to say, the cake turned out to be delicious! (y) We've already eaten half of it ... I will definitely do more as soon as we fix the stove. And at the same time you have to think about how to get out for the New Year ... Problem! What would it be like to bake if the stove heats only 160 degrees? On New Year's Eve and without an oven - I have never had this

[Qween]

I am reporting for today ... The cakes are really purchased, but the homemade cream is super! Thank you Qween

[Blackhairedgirl]

Blackhairedgirl , a beautiful cake turned out.
I am glad that I liked the cream.
To your health.
Do you happen to have a multicooker?

[Qween]

Qween Unfortunately, I don't have a multicooker. Only a bread maker. I think, either make a cake without baking, like the Summer Resident suggested (called Eastern sweets), or again you will have to experiment with purchased cakes

[Qween]

I want to say a big thank you Qween for this recipe! But in vain I obeyed the recommendation that you can do half of the norm. While I cut the cakes to the required diameter, my three-year-old son, with a fascinated look, ate almost all the cut pieces, dipping them into sour cream. I had to sprinkle with the saved pieces. But the dough is very tasty, I completely agree with my main taster.

[Qween]

Qween, I baked your honey cake today. I would like to clarify some points: the dough turned out to be slightly rubbery, when I rolled it, it tried to go back. Baked cakes for 5 minutes until golden brown. When I took it out, they were soft, but as they cooled down, they hardened. I smeared them with sour cream and put them in the refrigerator overnight. I think they will soak and become softer. Did I do everything right or did I get pierced somewhere?

[kava]

kava, I would not say that the dough is rubber. Can the tight knead?
In any case, after soaking with the cream, the cakes will become very soft.

[Qweenchik]

My favorite is 400 gr. beat butter and add 6 sweet curd cheeses (can be replaced with homemade fatty cottage cheese) and 14 tbsp. l. Sahara.

When the resulting choux pastry cools down a little, you can roll out and bake the cakes.

Qweenchik
Please tell me, I am thinking in the right direction, are these curds that are 100 grams each? They also come in vanilla, with raisins, etc., are they? That is, if you replace it with cottage cheese, then you also need 600 grams? And what about sugar? Do we keep the same 14 spoons or add?

When the resulting choux pastry cools down a little, you can roll out and bake the cakes.

Annushka, it is possible for the gifted, well, at least approximately ... how thick should the cakes be rolled?

[Tiny]

Tiny, if you replace the curds with cottage cheese, we replace it at the rate of the weight of one curd cheese 100 grams. I do not reduce sugar, but, in general, sugar to taste.

How thick should the cakes be rolled?

Usually I roll out ~ 0.5 cm. The thinner it is rolled, and the longer it is baked, the harder the cakes will be after cooling. But, I repeat, in any case, whatever the cakes are, they necessarily become very soft, weightless after soaking with the cream. And I do not regret the cream, if it is noticeable from the photo.

Once I gave this recipe to a neighbor. So she gets the best cakes (for her mucus), if you put not 4 cups of flour, but 2.5. So, this can also be taken into account.

[Qween]

Qween,
I baked your cake! The dough also turned out when it cooled slightly, some kind of rubber. I divided it into 4 parts with the calculation to roll out a large rectangular cake. But it was not there, having rolled it into a circle, I realized that there was nowhere to roll out further, I also remembered that you wrote about the height of the dough of 0.5 cm.Well, everything, I think, covered my cake with a copper basin, only 4 round cakes, yes so thin - a very low cake will turn out. You should have seen my expression when I looked into the oven for the first cake! These cakes grow soooo, I was shocked. And when they cool, they remain soft, they only harden a little, which is good, because it is convenient to transfer them here and there. In general, I got a big round and tall cake. I made a custard cream. My mom has a very similar recipe, but without vodka and the cakes are thin and a lot of them are baked. This is our family's favorite cake. I don’t know yet how it tastes, but the smell of the cakes smells right, like my mother’s cake. Tomorrow, I feel, there will be incredible deliciousness for breakfast, practically our favorite cake, but in a faster version. If I don’t forget, I’ll bring a bite.
Thank you!

Delicious! But next time I will try to give less flour, as it is a little dry. It can be seen from your photo that the dough is more airy than mine. Let's experiment! But the fact that I will cook it again is a fact!

The reason for editing a post is a photo that does not open. Moderator ilonnna.

I was tempted by your honeymooner and went to the oven, in the evening I will definitely unsubscribe

everything, speckled, smeared half with butter-banana cream + butter, half with curd-yogurt cream for testing. The creamy one has already been tasted - the cake is SUPER !!! now I will do it instead of saffron milk, the family liked it very much. Thanks for the recipe

Qween! Thank you so much for the recipe! I've been baking it for the fifth time already. Huge .. gorgeous honey cake! Tomorrow I'll post the pictures ... I get 10 cakes ... 11 for sprinkling ... Today I also baked it ... for two hours for the whole cake! The cakes are baked instantly, only I have time to change them ... Wonderful! Wonderful!

I added 3 cups flour. The cakes were soft after taking them out of the oven. She rolled out the cakes 3-4 mm thick, but then they rose a little in the oven. And I did not make it rectangular, but round, but I think it didn’t affect the taste. I made the cake in the evening, I thought it would stand until the morning, soak it. Fig you)), the smell was awesome !!!! The husband could not stand it and after 1.5 hours he cut himself a piece. Delicious !!!! Very gentle !!!! Thanks for the recipe!

Girls, tell me, please. I found curds in the store only with raisins. Instead of curds I bought a vanilla curd mass. What do you think will work for the second cream?

[Original person]

Original person, for the cream, you can both curd cakes with raisins, and vanilla mass. It will be delicious!

[Original person]

Original person, for the cream, you can both curd cakes with raisins, and vanilla mass. It will be delicious!

I just didn't want to see raisins in the cake. Thanks for the answer))) Reassured. And then I plan to bake a cake in the DR for the first time.

And here's my cake! It turned out very tasty! The guests were praising. The photo really turned out to be a little blurry, but there was no time to redo it (she could have been left without her portion)

I love this cake until my knees tremble, only I make it on custard milk cream ... It is so tasty that I have no strength ... It melts in my mouth ... And from customers, and all those who have tried this cake, only laudatory reviews .. The photo is only true:

Oh, this is exactly the honey cake that I love! I made cakes according to the recipe, I made a regular custard cream, super yummy! Thanks for the recipe!

Girls, I'm glad you liked the cake. To your health!

Help me please! at the moment I live in the country and I want to bake a honey cake, but there is no oven! how to be can I try it in a frying pan? or won't it work?

[mamasavva]

mamasavva belatedly I answer, probably no longer relevant ... you can, of course, in a frying pan! I baked with cakes, on a quiet fire, like pancakes, on the one hand, turn over, and on the other side.

[Blackhairedgirl]

Hi everyone! I'm new here))

Blackhairedgirl, in the photo is a cake with curd-butter cream.

The cakes do not need to be impregnated with anything. They will be very soft anyway. And the less time elapses between kneading the dough, and rolling it out and baking, the softer the finished cakes will be. And most importantly, do not overdo it in the oven.

Qween, and the top cake, before pouring the glaze, needs to be greased with cream? or pour the glaze straight onto the cake?

[Yulkuz]

Yulkuz, Welcome !

I always grease the sides and top of the cake. Then I pour the glaze on top. And my mother immediately pours chocolate on the sides and top. In general, a matter of taste.

[Qween]

Qween, thanks) I'm just worried if the cream will somehow mix with the glaze, so as not to spoil

I really want to make a cake, but I'm not friends with glasses. Can you find out exactly how much flour is in grams?

I really want to make a cake, but I'm not friends with glasses. Can you find out exactly how much flour is in grams?

In a 250 ml glass, about 160 g of flour.

Thank you means 640 g, but not a lot?

Thank you means 640 g, but not a lot?

From the specified portion of products, 4 cakes are obtained with a size of 26 cm by 36 cm.

I tried to bake your next cake. I have a bunch of questions, I baked the first cake - it stuck to the mold, then I began to bake it on baking paper.Baked in AG, first 5 minutes on one side, then turned over to the other side. rolled out the cakes thinly. they turned out to be clumsy. It's always like that? I baked the first time I did not cut it off. it turned out 9.5 cakes. I cooked the custard and beat it with a pack of butter. the cream also turned out to be a little watery. I collected the cake, stood for an hour or an hour and a half on the table, then put it in the refrigerator.
There is no way to try. The daughter is lucky for her friend. She decorated the cake with scraps from the cakes and, oh, 5 cakes, kneaded and sprinkled. Tell me, when you collect, cut the cake? and when ? after it's soaked? Yes, baked on a mold with a diameter of 26 cm

[mowgli]

mowgli, the cakes are not clumsy, but quite even. I did not bake in an airfryer, but I bake in the oven. I don’t turn the cakes over, they will blush beautifully anyway. If the cakes need to be trimmed or cut according to the pattern, then I do this while the cake is hot. And so, in general, I do not always cut the cakes, because I smear all the cakes with cream on the sides and on top, and then I fill it with chocolate.

Sorry, Kvinochka, I meant that the edges turned out to be not very even, and so, yes, they blush well and quickly. I really like all your cakes, but here I baked for the first time and not in the oven. and did not know when it is better to level. And you grease the form? or on baking paper? Why am I asking, I want to repeat, but avoid mistakes. I realized that it is better not to bake in AG, it is better to endure the heat from the oven. Thank you for your wonderful cakes!

Ahhh, I misunderstood. I, of course, thought that the very surface of the cakes is not even. My cakes also have edges that are not perfectly rounded, but, as I already wrote, I smear the sides with cream, so the irregularities are not visible at all. I bake cakes on a baking sheet, without paper. I grease a baking sheet with margarine, and when it is still cold, and when I put the next cakes. My baking sheet is ordinary enamel, the enamel is dark.

Thank you! : flowers: I thought it’s better in the oven. My daughter should call and say how they appreciated the cake

Daughter CALLED, GIRL FRIEND LIKED THE CAKE. I immediately got the second one, my son asked. The second one turned out better, for some reason higher, I cut it hot, as you advised. She put it to insist. I took into account all the mistakes, we will cut it, I will insert the report. I also wanted to ask, but should I put it in the refrigerator right away or let it stand on the table?

And I measure the cakes for the honey cake with the largest lid (32 cm) when I roll it out, and cut it off immediately after baking on the lid too.

[mowgli]

mowgli, I'm glad I liked the cake. To your health!

Put it in the refrigerator right away or let it stand on the table?

I try to keep any cake on the table until the evening so that it is well saturated. And I put it in the refrigerator for the night.

The second one turned out better, for some reason higher

Yeah, he must be plump.

my report:

[mowgli]

mowgli, it turned out to be a pretty cake. It can be seen that the cream is not enough.
Soft, soaked?

[mowgli]

mowgli, it turned out to be a pretty cake. It can be seen that the cream is not enough.
Soft, soaked?

thanks for the compliment and again for the recipe, but I'm dealing with the custard, and I want with the cheese mass, I think it will be tastier

And I want to popishchaaaaaaaat with delight! I was in the bookmarks for a long time, but the pens did not reach. Yesterday I baked the cakes -mmmmmmmmmmm. So delicate, aromatic, and taste! The neighbors did not sleep well because of the smell.
By cooling, the cakes become harder. The cakes were sent to the refrigerator until morning (they were hardened).
At night, only 10% of the cream was not found. For some reason I put them in the freezer.
Today I took out two stones. I put them (remembering Husky's advice) in warm water. Then there was something with the in-volume and I no longer watched the recipe. Remembering the approximate composition of the cream (s) I went to another store. Again there is no required fat content of the cream! All wrong. I bought what I liked for its freshness. The sour cream was sour.
From a pack of thawed cream (10%) I brewed liquid jelly. Just wanted. Enough for two bottom cakes.Then I whipped a pack of butter (180g) and added 1/2 of another pack of cream (10%) and cheese mass (2 * 180g). The result is a liquid curd cream. Butter with cottage cheese was thick for me. The cakes become soft when the cream is applied. I like. I put it in the refrigerator. Whether he will live to see the evening is a question. The cake taste report will be coming later.
Eh, goodbye waist!

The cake on the second and third day (what was left) was very tasty! Qween, a tremendous thank you from the eaters!
Photos on the run - not very good. I will bake for one lover of honey cakes. Maybe then I'll brag.

[Sima]

Sima, to your health!

Yes, the longer the honey cake stands, the more it will be saturated with cream, the tastier it will be.

[Qween]

Qween, how do you think that cake should be soaked, ideally? Warm? in x-ke? my friend puts on impregnation in general, first in the freezer, and then warms up on the table .. She says it gets soaked faster this way ...

Different cakes take different time to soak the cakes. It also depends on what degree of saturation you like the cake.
After cooking, I keep all the cakes on the table until the evening (at least 3-4 hours), and put them in the refrigerator overnight. We already eat in the morning or at lunch.

But, for example, I love Napoleon and soaked and practically 2-3 hours after smearing with cream, so that there are still crispy cakes.
There is a "Royal" cake in my recipes, so it is much tastier on day 4 than on the second.
Sour cream cakes as for the "Dream" cake take longer to soak than honey cakes.

my friend puts on impregnation in general, first in the freezer, and then warms up on the table .. She says it gets soaked faster this way ...

I never keep fresh cake in the freezer. Doubtful way for accelerated impregnation.

I baked a honey cake according to this recipe, it turned out very tasty. The only question I had in the course of cooking was that I mixed all the ingredients, put them in a water bath, interfered for about 20 minutes, probably, but I never got any foam. The mass increased a little and that's it, the foam did not appear. I didn't extinguish the soda, right? Tell me what is the reason?