Choux pastry honey cake

Girls, well, someone else please tell me, I want to bake the cake again and still do everything right so that there is foam.

And you knock in a personal to the owner of the recipe, maybe she just doesn't see it.

And how can you brew the dough if there is no stove (the hob has broken (((((((. There is a cartoon and a microwave

Made for a holiday. She made the cakes thin, about 40 cm in diameter. I received 5 pieces. When collected, the cake turned out to be about 6 cm high. Custard cream + oil. And what a delicious! Left in the morning, tasted a piece, came in the evening - a piece remained The rest disappeared in 3 eaters: lol: Thank you, Qween!

[Qween]

Qween, thank you so much for the recipe. It turned out 6 cakes with a diameter of 27 cm. The cake was tall.
After baking, the cakes were soft, airy, plump. The weight of the cakes is 970 gr. Sour cream - custard + cherry.
After standing for a couple of hours, the table was already soft.

Vodka 2 tbsp. l.

tell me, what does vodka do, how does the dough change. I have a similar recipe, but without vodka, tell me what could be the difference?

It seems to me that the cakes are softer, fuller and more airy

I have a huge thank you to the author for the recipe! Of all the honey makers that I have tried, I liked this dough the most! Now it seems that I will always bake him. Bake a full portion, rolled the cakes thinly, it turned out 8 cakes and another half of the cakes for sprinkling (well, trimming from 8, too, for sprinkling). I cut the finished cakes in half and layered each half with a different cream, in the end they tried both with sour cream (cream No. 1) and butter-curd (cream No. 2). Both are very tasty, but with cream # 2 everyone liked it a little more
And here is my photo report.
With cream No. 1:

With cream No. 2:

Girls, have you weighed the cake ready-made? I always bake this recipe, just grease it with custard. Hell always for myself and it never entered my head to weigh it. And then they ordered 2 kg. Is 1 serving enough? If the cakes are about 1 kg, then you need to calculate the weight of the cream, and I will probably know at least an approximate weight.

[ledi]

ledi, here I look at my notes) The weight of the cakes is 6 pcs with a diameter of 26-27 cm. - 970 gr.
Weight with sour cream-custard and cherry cream - 2.230 kg
Cut for leveling - 2.150 kg
I got such calculations. Yes, I cooked the cream for 2 servings. gram 150 is written left.

[ledi]

lediVera, I baked according to this recipe and used 2 creams: sour cream and butter-curd, that is, I cut the cakes in half and each half had its own cream. Half with sour cream weighed 770 g, with butter and curd - 960 g.

[Nansy]

Nansy, Natasha, and the cottage cheese is felt in the cream?

The cakes turned out to be 9 pieces with a diameter of 24 cm, weight 965 g. I phoned the customer, they eat cottage cheese, now it is important for me to know if it will be dry with such a cream?

Vera, the cake turns out to be absolutely not dry, very soft, soaked, just don't put it in the refrigerator right away, let it soak on the table first. The cottage cheese is felt in taste, but not in grains, I took curd curds as in the recipe, they are soft, without grains. I myself did not expect that I would like honey cake with this cream so much, all my life I was a fan of honey cake with sour cream

Girls, I have such a question. Can this cake be used for mastic? How does he keep his shape? There should be flowers on top. Thanks a lot in advance !!! Yes, and the whole evening the cake will stand without cold ...

And my question is - can I bake it in a multicooker? How do you do it?

[Antoksik]

Antoksik, sure you may! just align it with ganache and everything will stand

And my question is - can I bake it in a multicooker? How do you do it?

I think not, the cakes should be thin, they need to be rolled out. But I will not argue, maybe someone and bake

Girls, thank you very much, Vera and Lena. It's a holiday on Saturday, then I'll write how it went. The site is just a gift for such newbies. Thanks for the help!!!

[Qween]

Qween, yesterday once again treated a sweet tooth with a cake according to your recipe.
I like it with sour cream + sugar cream. I also did it with custard and cottage cheese.
Yesterday was with banana (first time) and cottage cheese.



The photo does not show that the top and bottom of the cake are different in color. The banana cream has turned grayish.
How could this have been avoided?
More from my observations:
1) changed the amount of oil upwards - the cakes are too soft and with a fat cream the half is not very good (for my taste)
2) increased the amount of flour during brewing - solid, but for storage in the refrigerator, that's the thing, then sour cream will soak well
3) added brown sugar - it did not dissolve and crunched on the teeth, but the people did not notice
4) reduced the amount of flour when brewing - then I had to intervene when rolling out the cakes (I could not roll it otherwise)

I didn't do all this on purpose. I usually cook everything and then I start mixing. Sometimes in a hurry I put everything on my left eye (sometimes more, sometimes less). One thing I can say, it's better not to deviate from the recipe. Everything about him is perfect. It is also convenient because even a month after storage in the refrigerator (the experiment was) the cakes are great (I always store several cakes for mine).
The cake always works! This is the favorite cake of all my relatives and their friends now!

I want to say thank you for the recipe! The cakes are very tasty, just what I have been looking for for a long time!

Thanks for the recipe for a wonderful cake. The cake prepares and bakes quickly. The only thing needed was to roll the cakes with effort, they behave like a tight dough. And I was also very surprised how the cakes, after being impregnated with cream, swell right before our eyes and then it tastes like there are a lot of cakes in the cake, but in fact 4-5.

Girls, the author of this wonderful recipe wakes up after surgery. WE WISH HER HEALTH!

Sima, I join, strong, strong health for many, many years !!! And so that she will continue to delight us with her incomparable recipes!

Yes Yes! and look forward to returning to the forum healthy and with new recipes!

And I sincerely wish you a speedy recovery !!! Health and health again!

[Qween]

Qween, a speedy recovery to you, good luck and all the best!

[Qween]

Qween, get well soon and don't get sick anymore!

I'm going to bake your Honey cake - thanks for sharing with all your delicious recipes!

Many thanks to the author for the recipe, I baked your cake, very tasty. True, the cream was custard, at the request of the customer, but next time I will definitely try your version with curds for myself! A simple recipe, the cakes are baked pretty quickly. I did a double portion, put 6 glasses of flour. The dough turned out to be slightly sticky, distributed with hands moistened with vegetable oil, sprinkled with flour and rolled out. But even after cooling, the cakes remained soft. I did not make a very thin layer of cream, but it was almost completely absorbed, the cake is very soft, very tasty, thank you very much again! My piece

The cake, despite the fact that it is very soft and soaked, is suitable for mastic, after proper preparation, it is well cut and keeps its shape. I had such a cake from this honey cake

Thanks for the recipe to the author: a-kiss: and the girls for pointing it out.
This is something !!!! It is very tasty and cooks quickly, I could not cope with the honey cake for a long time, but here everything worked out in one breath :-)

[Olka I]

Olka I, well, we told you! :))) You have such a delicious photo, I think, I love honey most of all. What cream did you make? Recently, I like most of all with sour cream

[Natalia]

Natalia, this one with custard with boiled condensed milk was, yesterday I also baked it for the action, I never regretted that I stopped my choice on it :-) I managed to cut off a piece for myself and it was decided to bake a whole cake for myself in order to overeat and not dream anymore: -) 6 cakes d 24 cm turned out

this one with boiled condensed milk custard was

oh, and I have never tried honey cake with boiled condensed milk, next time I will try, thanks!

Wandered around the store, I don't understand what kind of curd? which are in chocolate glaze? or some other, curd mass ??? is there still an orbit, friendship?

I don’t understand what kind of curd? which are in chocolate glaze?

the same as in chocolate glaze, only without glaze No need for friendship and orbit
In general, try this cake with sour cream-custard cream, it's easy to eat! Although it is also delicious with relatives from the recipe, but suddenly you won't find cheese

I found long-suffering cheeses, but got excited with an orbit)))))), but there are no such things in my diet, so I don't understand them, I will try to cook today

And today I baked it)) I really added cocoa to the dough and made a cream like in Prague and added peanuts and prunes (the coyents wished), but when I evened the edges I tried a piece and it seemed to me that I needed to soak something)) somehow it turns out very dry probably))) maybe it will stand and become softer))) straight to experience the beginning

probably a bit dry)))

I don't know how with Prague cream, but I made banana cream, it was soaked perfectly overnight, such a delicate cake!

[Qween]

Qween, Came to say thanks for the recipe! I have my own, but this one will make him a good competition !!! There is no cut, the cake was made to order, but I promise to take a photo at the first repetition for the family. Happy New Year!!!
Cake here

I want to once again express my gratitude to the author of this recipe for the delicious!
I bake only according to this recipe for my own people, because they demand and demand.
So on DR and NG we have a honey cake, well, everyone likes it, but I don’t resist (although I’m a fan of chocolate).
We prepare what they ask for for loved ones.
HAPPY NEW YEAR, hostess!
Please, take care of yourself!

I baked cakes today according to this recipe.
Made two servings.
In the first portion of the dough, I added 3 tbsp. I poured flour and flour, removing the dough from the water bath. The dough is soft, pliable, a little sticky, but when rolling it just sowed flour. The cakes are thin and crispy.
Poured 4 tbsp into the second portion. flour (as in the recipe), and mixed in flour when the dough was in the bath. The dough became rubbery. It was very difficult to roll it out, it was constantly shrinking, moving, changing shape. When baked, the cakes rose, became plump, but decreased in diameter.
From the first batch I made 11 cakes with a diameter of 25 cm, from the second - 7 cakes.
I can't say anything about taste yet.

And again she baked two portions, kneading each separately. Once again I was convinced that you need to add 3 !!!! glasses of flour.
She poured out two glasses while the dough was in the bath, and the third - by removing the bowl from the pot of water.
So, girls, try to reduce the amount of flour so that the dough does not spring.

So, girls, try to reduce the amount of flour so that the dough does not spring.

I also always put less honey cake, sometimes it is impossible to roll it out, I like to smear it on paper or a sheet with pens in a circle, then they learn air cakes, not clogged with flour.
About this recipe, however, I can say, until I baked it. But I'll get myself together somehow!
Thanks to the author for the recipe !!

Has anyone tried to exchange curd cheeses for cream cheese?

I bought homemade soft fat cottage cheese on the market, added sour cream to the desired consistency and beat it in a blender. And then I made a prescription cream. We try to buy natural, while you can still find

I also always put less honey cake, sometimes it is impossible to roll it out, I like to smear it on paper or a sheet with pens in a circle, then they learn air cakes, they are not clogged with flour.
About this recipe, however, I can say, until I baked it. But I'll get myself together somehow!
Thanks to the author for the recipe !!

How then to shoot? what are you baking on? how you roll it out, I could hardly, the dough just sticks to the table dead, if there is less flour
here is my cake in a cut

How then to shoot? what are you baking on? how you roll it out, I could hardly, the dough just sticks to the table dead, if there is less flour

I put less flour, about 3 glasses, roll out on baking paper, dusting with flour, after baking it is removed perfectly

and I barely took off

Let's try !!!

Many thanks to the author for the recipe !!! Finally, the cakes are right! Soft and fluffy. Only I adjusted the amount of flour to 3 glasses. Made with classic custard. Next time I'll try with sour cream.

I went to tell the author for the recipe a huge, enormous, thanks, from my family, friends and from myself! I was looking for the most delicious honey cake for a long time and I think I found it, I baked it strictly according to the recipe, the cakes turned out to be very tender, soft and fluffy, they swelled a little with bubbles, but when assembling the cake, everything was easily corrected. A separate discovery is curd-butter cream! Very tasty! And it goes well with various additives. By the way, here everyone writes that you need to take homemade fatty cottage cheese, I cost the usual store-bought 5%, however, it is from a local farm and is very tasty in itself. Many thanks to the author for the tasty treat!