Choux pastry honey cake

Girls, what magical cakes you have !! Tell me, please, how much, approximately, to keep the dough in a water bath? : girl_in_dreams: I was waiting for a big oooy foam, I held it for at least 20 minutes, but I didn't get a huge foam (but there was foam). Tell me how and how long. Thanks a lot to the author for the recipe

I also waited for the first time, well, for a very long time and for a very large foam, in the end I threw it out later, now I do it often, I cook until the mass becomes homogeneous and almost increases in size on the surface if you stop interfering, it appears as if white, well, I would not say that the foam is large, but it turns white on top, really, like foam runs up, I throw in the flour, stir it, take it off the heat, put less flour than in the recipe, then the biscuits will roll easily, the whole process takes a little time, it seems to me 10-15 minutes no more. Friendship with this honey cake did not start right away, there were the first few attempts, but the recipe is very cool, the honey cakes are delicious, and are combined with many creams. hopefully explained clearly, good luck with your experiments

Kristinochka, thank you very much !! Now I understand everything, good luck to you !!

Girls, good afternoon everyone. I'm new to you here. I came for advice. I bake a honey cake according to this recipe, I really like the cakes. I soak it mainly with custard with condensed milk. So I ran into a problem. The cake is so soft that it is very difficult to cut it into portions. Do you think you should put less cream? Will it be saturated then?

Good day! Today I cooked cakes according to your recipe, but the kid would not let me roll them out, and therefore I put less flour and put 1 heaped spoonful of dough on paper and straightened it with my hand dipped in water. The cakes rise very well! I got 9 cakes about 20 cm in diameter. And I made a custard cream. I didn't have sour cream😩. Let's see what happens🙈

What donuts !!!
I can not!! I fight like a fish on the ice, I have no strength. Tell me what I'm doing wrong. It is needed on a baking sheet 26 * 35, like the author.

here is the first batch, for 4 tablespoons of flour, the dough seemed cool to me

here is the finished cake

made cookies from the same portion, they turned out to be crumpets

The second batch made flour put less than 2.5 cups


rolled out the dough (everything was in flour)




here are both for comparison

did the third time a double portion and now they are thin

Larissa, it is not clear WHAT exactly she is dissatisfied with? That does not work?

Added Thursday, 07 Jul 2016 12:43 pm

For a honey cake, I usually bake thin shortbread cakes, immediately cut them off hot, put in the cream twice the weight of the cakes.

How many servings of dough is your pile?
in my last photo there is a double portion, but as if it were single, it seems to me that they should rise more. Or is this normal for large sizes?
How long does it take to get a honey cake to become soft? But not soggy like porridge. I have it from the second portion where I put less flour on the 3rd day it was too soft. and in the first when cut off delicious. What dough do you have when kneading? how from my first try? I want to understand what kind of dough should be in consistency.

My shot of 62 cakes made from 900 grams of honey and 2.5 kg of flour. I don't divide dough into portions. It's more convenient for me, I bake to order.
A 2 kg cake takes about 600 g of cakes, this is 7 pieces. For baking, I divide the dough with a scale into 100 g balls. When baking, the weight is reduced to 85 grams. Diameter 19 cm.
For a mantle, you will need about 350 g of dough, rolled out in 2-3 mm, there will be a thickness of 4-5 mm, if you want 8-10 mm, then 600-700 g per sheet.A cake made from thin cakes will weigh 300g * 6pcs = 1kg800g + 3kg600g of cream = 5.5kg + decoration.
Is this what you need? We calculate how much dough is needed by adding the weight of all products for it, minus 10-15%, for baking, and multiply by the required number of servings.
The consistency is more convenient for a soft dough, I will stretch it over the hot one, as it were, with my fingers. To soften the cooled dough, put a bowl of balls in a saucepan with boiling water (steam bath)

And I HUGE thank you Qween: girl_love: in the dashing 90 this recipe (or similar) was a lifesaver, then I didn’t bake the recipe for a long time, I lost the recipe, tried a lot of things, but it’s not that ... and this is a MIRACLE from the first time fluffy, fragrant, gentle honestly almost rejoiced to tears !!! found !!! Thanks Qween for sharing

Recipe link -
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171092.0

Today I made a cake, made it in half a portion, it turned out 7 round cakes. Soft, cooling down became a little denser, but not hard. Honey straight, gentle. My muzhchinki lost their trimmings)))
Lubricated with cream, set to soak.
She baked for about 3.5 minutes, until an even golden color.
Here are the biscuits:
I'll show you the cake tomorrow




In general, here is the cake itself))) I made a patisier with cream ... Mmmm ... this is the same cake that I have wanted for a long time, huge gratitude for the recipe. It just melts in your mouth
catch

I also made this honey cake (I have almost the same recipe in my notebook). I always baked on it just with methane cream. This time I decided to make cream No. 2 with curd mass with dried apricots and butter - gorgeous !!! It turned out very tasty): girl_dance: Thanks for the recipe)

Tell me, boil the eggs in a water bath too. According to the recipe, I understand that "yes", but the mind refuses to believe ...

and boil the eggs in a water bath immediately.

Yes, we mix everything together, except for flour, in one bowl and then everything according to the recipe.

Thank you

I did it again yesterday. I do not roll out the dough, but distribute it in shape with wet hands. I always do it with the classic custard. The cake is delicious. Thanks again for the recipe

Yesterday I made such a honey cake for half a portion. And I regretted it! It turned out to be too little for us)) Such delicious, delicate, beauty! I did it with 2 types of sour cream, soaked the first layer of liquid sour cream with sugar, the second thick cream of weighed sour cream, plus walnuts, chocolate icing on top. The children demanded supplements, despite the fact that they do not like nuts, this cake turned out to be delicious.

Thanks for the good recipe !!!

Girls, tell me. Beat curds with butter with a blender? Will they not let the water in? The cream will not split?

Beat curds with butter with a blender?

No need for a blender, I beat the butter until fluffy, then added the curds and beat until smooth - very tasty cream0)

and beat until smooth

How and for how long?
With a whisk or a hand mixer or a spoon?

With a whisk or a hand mixer or a spoon?

Allusya, whipped the butter for 5-7 minutes), you can use a hand mixer, or use a stationary whisk until it is splendidly whitened, then there are cheese curds and until smooth for 1-2 minutes. All))

until homogeneous 1-2 minutes. All))

Thank you! ❤❤

Practice girls gathered to stove. Is it possible to bake cakes in advance in 3 days?

[orange]

orange, easy.
Rolled cakes with honey are stored for up to six months, like gingerbread. Preservative honey.

Allochka thanks. The dough prepares very quickly. Baked cakes in the princess. 3 minutes baking time is very fast and convenient. Inflate and become bright pumpkin color. She rolled the dough on a silicone mat and baked it. How to assemble and decorate I will expose a photo. The most interesting thing is what happens. I bake for the first time using this recipe

[orange]

orange, you are welcome. should be cool!

[kirpochka]

kirpochkaWas the curd mass also whipped with butter?

[orange]

orange, Slightly at low speed until smooth)

Here is the result. The cake is wonderful. Lightweight and fast. Cream: curds with butter. I liked my family too. Special thanks to the author Anechka.

The girls froze a piece of totrtik. lay in the freezer for a week. I will say the taste has become even brighter, it has become such a soft measure as I like. We'll have to bake the cakes for future use. I really liked the taste of the cake

The other day I made this cake again, and this is what I want to share. The dough is elastic, while it is quite warm. Therefore, we either keep the saucepan with the dough not rolled out warm (towel, hot water) and under a film. The cooled dough is very springy, I was tired of rolling out my squares)). I tried to warm up the dough ball before rolling it out for a few seconds in the microwave - the dough becomes soft, rolled out perfectly, and everything baked wonderfully and rose up afterwards.

And the taste with sour cream and also with raspberry puree - to me!

I rolled it out on a silicone mat without problems and baked a cake for 3 minutes in the princess

Tell me if it is possible to replace vodka with whiskey in the recipe, it is also 40%. No vodka at home. And in the cream, it is better to grind sugar into powder, and then add it? I'm afraid of grains.

[OksanaN]

OksanaN, I added cognac. sugar is best ground in a coffee grinder

And in the cream, it is better to grind sugar into powder, and then add it? I'm afraid of grains.

It is definitely better to add powder, but it is imperative to sift it first.

Thanks, I will try. A cream by weight should be 2 times more than cakes? Then the norm in the recipe should be doubled (for 1 portion of dough)?

[OksanaN]

OksanaN, Oksana cream is not tied to the weight of the cakes. Do it according to the recipe and if you reduce the flour by 2 times, then you make the cream 2 times less

I realized thanks.

[Qween]

Qween, thanks for the recipe, it turned out very tasty, you need to bake the cakes no more than five minutes or dry out, I got six cakes, cream from store sour cream, it was all absorbed into the cakes

Anya, I am reporting:
I made a complete recipe, baked 6 cakes, 31 cm in diameter, about 200 g of dough per cake.

To myself for memory
flour 640g
sugar 160 g
eggs C0
Floral honey of medium density
The rest of the text
Cream:
sour cream 400g
cottage cheese 250g
boiled condensed milk 400g
crushed walnuts 150g, added directly to the cream

The cakes, if they are deformed after baking, can be pressed down with something to make it easier to collect the cake

After tasting.
For this amount of dough, the cream needs about 20% more, and it is better to make it denser so that it is not completely absorbed, i.e. if sour cream, then weigh it before or just take cottage cheese, or butter or custard dense.
You can also try soufflé like bird milk

At first, out of fright, after reading the reviews, sticking out my tongue for greater diligence, smeared the dough in shape with wet hands - it turned out for a long time, unevenly, well, it got pretty dirty.
Then I decided not to show off and started just rolling the dough with a small rolling pin in shape without any water, flour, oil.
And it turned out that I was in vain before that: the dough rolls out perfectly - quickly, cleanly, conveniently, thinly.
Baked in princesses for 5 minutes (the first almost 8 minutes).
The cakes turned out to be even, - no scraps, even nothing to sprinkle on top.
Now the cake is soaked, and I lick my lips and think about how to decorate it and whether it is necessary

In general, while a big thank you, but let's try - I will additionally report on my impressions and about my husbands.

Put all the ingredients for the dough, except flour, in a large bowl and put in a water bath.

Help me please. I thought about vodka. Pour it into a water bath immediately, too? or before the introduction of flour?

At first, out of fright, after reading the reviews, sticking out my tongue for greater zeal, smeared the dough in shape with wet hands,

It's hard to try to spread such a dough. You are my hardworking.

the dough rolls out perfectly - quickly, cleanly, conveniently, thinly.

Olga, yes, the dough rolls out perfectly, I see no reason to complicate it. It's great that you decided not to level your hands, but simplified your work.

Now the cake is soaked, and I lick my lips and think about how to decorate it and whether it is necessary

Can be garnished with nuts, prunes, bananas. Or sour jam!

In general, while a big thank you, but let's try - I will report additionally about my impressions and about my husbands.

You are welcome! I hope you will enjoy it.

Pour it into a water bath immediately, too?

Svetochka, right away. And all together for a water bath.

[Qween]

Qween, Anya, thank you! I'll know next time.



The cake is sooooo delicious! I got great pleasure from its preparation. The color is so deep, the British call it honeycomb (honeycomb). Children fought for trimming. I barely snatched a crumb

I did it in half portions, diameter 19 cm, the cream left 400 grams of cream cheese and 200 grams of butter. The height of the cake when just assembled is 10 cm. But it will sit down, I think.

Qween, Anya, thank you so much for the recipe and Olga VB, Ol, that raised the topic.

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

I hope you enjoy it

Anya, thank you! Indeed, delicious!
The cake turned out to be huge, but we such we are not afraid of difficulties

Olga peeped out, peeped out your message, but missed it. I'm glad you liked the cake! And what is big, then, yes, I think that you will not give up before such difficulties. To your health!

And I made another one a week later - I liked the cake so much that they ordered another one of the same

Svetochka, this is handsome! I can imagine how delicious! Is it caramel topping on top of the cake? Looks very appetizing.