Very simple honey cake (Aurora multicooker)

[Beat eggs with sugar, as for a biscuit. Without stopping whisking, add gradually melted honey. Sift flour, mix with baking soda and baking powder and gently add to the egg mixture. The dough will turn out like a pancake. Pour into a greased saucepan. Bake. Cool, cut into cakes and grease with any cream.]

Very simple honey cake (Aurora multicooker)

Category: Bakery products

Ingredients
eggs	3 pcs.
sugar	1 stack.
honey	3 tbsp. l.
soda	0.5 tsp
baking powder	1 tsp
flour	2 stacks

Cooking method

• Beat eggs with sugar, as for a biscuit. Without stopping whisking, add gradually melted honey. Sift flour, mix with baking soda and baking powder and gently add to the egg mixture. The dough will turn out like a pancake. Pour into a greased saucepan. Bake. Cool, cut into cakes and grease with any cream.

Time for preparing:

1 hour 40 minutes

Cooking program:

Bakery products

Note

The cake should soak for a couple of hours. I always grease it with butter and boiled condensed milk cream. I baked in my slow cooker, setting the program 2 times. Cut into 4 cakes. The color of the baked goods on top is not pale. A very simple recipe that any person can handle.

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What a pretty one, thanks for the new recipe

Cool, cut into cakes and grease with any cream.

Well, especially for me ... any cream, what is it? I don't know a single cream !!! tell the easiest one!

my easiest thing is to buy thick sour cream and beat it with powdered sugar and throw in a little vanilla and that's it. Just beat with powdered sugar, not sugar, so that the sugar grains do not crunch on your teeth)), if you beat the bummer, you can just mix it with a spoon. I call this process "Lazy Sour Cream".

my easiest thing is to buy thick sour cream and beat it with powdered sugar and throw in a little vanilla and that's it. Just beat with powdered sugar, not sugar, so that the sugar grains do not crunch on your teeth)), if you beat the bummer, you can just mix it with a spoon. I call this process "Lazy Sour Cream".

whipping is not too lazy, but where to get powdered sugar?

if there is a coffee grinder at home, then throw simple sugar into it and grind it, if there is no coffee grinder - in any supermarket it is sold in departments where vanillin and all sorts of pastry stinks are sold.

I just wanted to finish writing (did not have time, you already answered)
the coffee grinder in the combine is broken.
I've been looking for powder in supers for a long time - for some reason nowhere. looking where vanillin, citric acid, yeast ...
I often find powder in recipes, so I started looking, there is no it anywhere. maybe you need to look in more simple stores.

and with sugar it will turn out really bad?

well, it will work out fine, just a "sugar creak" on my teeth ... well, mine don't like that ... I'm just telling you how it can be (either sugar or powder), and you choose ..
And about powder, you ask the manager in the store, maybe you just don't notice? She constantly catches my eye, both in large markets and very small ...
I'm watching Angela baked it twice at 1.40?
Wow, I would already have a honey ember on XP ..
So maybe I'm not bothering in Yummik just that my middle constantly does not reach the desired condition? Should I just hold on longer, and not drive the horses, as I'm used to in Perfez? More mysteries now ...

I'm watching Angela baked it twice at 1.40?

I realized that the program was launched 2 times for 50 minutes. The baking took 1 hour and 40 minutes in total.
Cool cake! And I am very good sour cream. love. We must invite someone to visit!

[ang-kay]

ang-kay, did you turn the cake over or bake it on one side?

[Time for preparing:]

Cooking method
Time for preparing:
1 hour 40 minutes
I baked in my slow cooker, setting the program 2 times.

Angela, check it again, plizzzz, cooking time!
Is this a total cooking time of 1.40?
Well yeah ... looks like the total cooking time, but I was thinking ...

Well yeah ... looks like the total cooking time, but I was thinking ...

who gets up early ... the sutra slows down!

who gets up early ... the sutra slows down!

: csip: oh well, maybe I just wanted to ask you a question again and check how you answer ...

[ang-kay]

that well, it will work out fine, just a "sugar creak" on my teeth ... well, mine don't like that ... I'm just telling you how it can be (either sugar or powder), and it's up to you ..
And as for the powder, you ask the manager in the store, maybe you just don't notice? She constantly catches my eye, both in large markets and very small ...
I'm watching Angela baked it twice at 1.40?
Wow, I would have made a honey ember on XP already ..
So maybe I'm not bothering in Yummik just that my middle constantly does not reach the desired condition? Should I just hold on longer, and not drive the horses, as I'm used to in Perfez? More mysteries now ...

I baked not twice for 1 hour for 40 minutes, but twice for 50. It turns out 1 hour 4o minutes.
Sugar will crunch at first, and then dissolve anyway. until the cake is soaked.

ang-kay, did you turn the cake over or bake it on one side?

Baking on one side. But thanks to honey, it turned out to be brown everywhere, both below and above.

who gets up early ... the sutra slows down!

Well, I like this cake! I have boiled condensed milk with butter. The dough turns out to be like a gingerbread. With this cream, the cake is not "wet". And if you take sour cream (it can't be easier already), then it will be softer.
P.S / Che, then I did not receive notifications by mail, therefore I did not immediately answer. Sorry1

Thank you very much girls for your help !!!
Angela, thank you for such a wonderful and SIMPLE cake. I have dreamed of baking a honey cake for a very long time, but they are all too complicated for me.
and here ... well, just class! everything is simple and insanely delicious.

I didn't even expect, but I got the taste of my favorite honey cake (I love it with sour cream).



did everything according to recipes. baked in Perfezza PR-57 on the BAKING mode. I ran the program twice, it turned out 100 minutes.

decided to play it safe, and while the pie was cooling she threw sugar in the sour cream so that it would just stand and melt well. then beat it with a mixer, but did not understand - was it a little thickened or not? in short, it was a little watery, but it tasted very tasty.
I barely cut the pie into cakes (I have never done this before in my life), and missed it in the refrigerator.

I had no idea that food can be destroyed at such a speed ... I didn't even have time to blink an eye as half of the cake "left" ... while I was running after the camera - half of them were shot. for 15 minutes the cake was gone. so my eldest son is not at home yet, what will happen when he returns ...

so the question arises: can the portion be doubled? how do you think it will be baked?
As I understand it, the honey cake will turn out to be very tall, but this is also cool ... probably ... well, one serving is not enough for us, such yummy needs to be made in huge quantities!

and by the way, when I poured the dough into the saucepan, I was upset - the dough was somehow small, barely visible at the bottom. when I got it, the pie was up to 6.

Well, I like this cake! I have boiled condensed milk with butter. The dough turns out to be like a gingerbread. With this cream, the cake is not "wet".

I'll probably seem stupid again ... but where do you get the boiled condensed milk? do you yourself? I don't really like messing around with condensed milk (I have never done it, but I have heard stories about it for a long time). can you make such a cream with ordinary condensed milk? if so, how?

Polinochka! The cake is super, super and 3 more times super. The recipe is outrageously simple. I'm glad you liked it. It's really delicious.
Now everything is in order (if you teach me to highlight quotes, it will be more convenient to read).
I think that if you add dough, it won't bake.
Sour cream is now all very nasty, although they write that without additives. Previously, it was whipped so that the spoon stood. And now ... Now I’ll tell you something else, just don’t be afraid. I, if sour cream is liquid, add a thickener for cream or sour cream. Sold in any store in the department that has baking powder and all sorts of other stuff.
A question for you: "Has the sugar dissolved?"
About boiled condensed milk. It is sold in any store in the department where there is ordinary condensed milk. Can be called "Toffee" or boiled condensed milk. You can boil ordinary condensed milk yourself in metal cans. Put in cold water and cook after boiling for 2 hours. Be sure to make sure that the water does not boil away, otherwise it will explode. And in no case open the jar hot, but only completely cooled down.
Yes, I forgot to write that boiled condensed milk is sold both in iron and in glass.

can you make such a cream with ordinary condensed milk? if so, how?

Can be done with regular condensed milk. The butter should be soft well. Beat it with a mixer and gradually add condensed milk.

I think that if you add dough, it won't bake.

oh, what a pity ... we really don't have enough of such a treat.
probably tomorrow I'll take a chance and make an increased portion - otherwise I won't be able to sleep peacefully. since there are doubts, then I will increase not two, but one and a half times ... let's see ...

Now I’ll tell you something else, just don’t be afraid. I, if sour cream is liquid, add a thickener for cream or sour cream. Sold in any store in the department that has baking powder and all sorts of other stuff.

sounds really scary.
Well, I was not upset that it was watery. it was all very organic in the cake.

A question for you: "Has the sugar dissolved?"

aha!
the sugar has dissolved even before beating.
so I put the cake to cool, and sour cream with sugar in the refrigerator. when I took out sour cream from the refrigerator, the sugar no longer creaked, but it tasted very tasty. I decided to beat it for about 10 minutes, but I didn't notice much difference.

About boiled condensed milk. It is sold in any store in the department where there is ordinary condensed milk. Can be called "Toffee" or boiled condensed milk.

about! fine, I will look.
I definitely won't bother myself, well, her in the swamp ...

Can be done with regular condensed milk. The butter should be soft well. Beat it with a mixer and gradually add condensed milk.

hmm ... then I'll try it anyway!
Thank you.

Oh, how I wanted, just a multicooker I have a Panasonic, I'll try it in it. I've already pledged everything, that is, filled it in, I'll unsubscribe later.

Oh, how I wanted, just a multicooker I have a Panasonic, I'll try it in it. I've already pledged everything, that is, filled it in, I'll unsubscribe later.

Everything will work out. I will wait for the result. Just run the program a couple of times to get about 1 hour 40 minutes.

[litichka80]

How lucky! litichka80, I will hold my fists for good luck! I'm also going to bake in Panas, I wonder how long the baking will take. I'll wait for the report.
Angela, very tempting recipe!

[litichka80]

How lucky! litichka80, I will hold my fists for good luck!

Alenka, and hold me for me - I just threw in an increased portion.
I dream that it will work out, I am dreaming about this honey cake, I really want a lot of him.

Soooo, I have two hands - I hold:
@@@@@@@@@@@@@@@@@@@@@@@@@@@@
@@@@@@@@@@@@@@@@@@@@@@@@@@@@
Polinka, I also love honey cake with sour cream - it's something from my childhood! ...

[litichka80]

How lucky! litichka80, I will hold my fists for good luck! I'm also going to bake in Panas, I wonder how long the baking will take. I'll wait for the report.
Angela, very tempting recipe!

With a report and thanks! Pekla on Saturday did not find the page right away, now due to discussions I came across
I baked in Panas - 65 + 20 on oiled paper, and immediately poured a pack of shavings on top of the dough (it was necessary to dispose of)) They did not allow to saturate - they ate the Cream was a bite - sour cream with another pack of shavings (i.e., sweets in the cream to a minimum) everything was baked perfectly, rose. I will bake some more. Convenient recipe ...
here is the photo

Baking in Panas - 65 + 20 on oiled paper

I'm glad I liked it, but the hassle is minimal. So in Panas for! hour 25 minutes baked. Girls, pay attention!
It is necessary to try to keep less at home, but I am reinsured. Opening I immediately cover and all the normals. I used to bake it in the oven, but it also bakes there for a long time.

[obgorka_gu]

obgorka_gu, thanks for the report!
Angela, I'm also going to bake longer to guarantee it, I planned 1 hour. 40min, as in the recipe. It won't be able to burn out anyway. Let's wait for more reports.

I'm also going to bake longer to guarantee it, I planned 1 hour. 40min,

Hold on longer. It's just that it will be browner, I think. Let's see.

girls, if someone eats this honey cake in 15 minutes, like me, I can suggest an increased dosage. I tried it yesterday - everything was baked, it turned out great and beautiful.

- eggs 5 pcs.
- sugar 1.5 cups
- honey 4.5 tbsp. spoons
- soda 0.75 tsp
- baking powder 1.5 tsp
- flour 3 cups

with such a quantity of products, the honey cake in my 5-liter bowl crawled to mark 8. in structure and taste it was exactly the same as the original dosage.
the cooking time did not change - 100 minutes.

again missed sour cream with sugar ... divine!
but a quarter of this honey cake at least stayed for the morning.

Polinka, give it for 2 servings !!!

Polinka, give it for 2 servings !!!

Yes, I’m just sitting and thinking ... to tempt fate or relax already.

so far it seems that everyone has had enough.
when the son returns from the camp, then we'll see. if this is not enough, then I would venture to make a double portion.

hmm .. and I have a complete fiasco
Panas 18, pastries 60 + 40
Opened - and there is sticky dough at the bottom
and on the walls you can see what rose high in the baking process

The result is a sweet-sticky mass ... :-(

Strange ... As far as I know, everyone succeeded. In any case, I have no other information. Maybe something is wrong with the flour?

Angel, personally, I don't have any problems with the honey cake. or rather no, there is - I was already tired of cooking it every other day. family demands and even burst. everyone is delighted.

there has never been a puncture.

The result is a sweet-sticky mass ... :-(

I can’t even imagine what could have failed. you can only think about flour, everything else should be normal. well, maybe even baking powder ...

Jamb options are still as follows:
Too much honey - I put 3 generous spoons (well, almost with a slide) of thick honey
Girls, can you next time how you will do to weigh how much honey you put?
Too hot honey - I basically poured it in a thin stream, but maybe overheated.
Well, and flour .. By the way, also an option, the last time I bought Ashanovskaya, which is "general-purpose" (not bakery). Maybe she's not very ...

If she poured a lot of honey, then accordingly more flour had to be added.
You need to ask Polinka to weigh the honey. I am in the hospital for a long time and I cannot help.
Please try again. It should definitely work out.

You need to ask Polinka to weigh the honey. I am in the hospital for a long time and I cannot help.

but you do not need to ask, everything has long been weighed.

I really have 1.5 doses ...
- eggs 5 pcs.
- sugar 1.5 cups = 270 gr (1 cup = 180 gr)
- honey 4.5 tbsp. spoons = 135 gr (1 tbsp.spoon = 30 gr)
- soda 0.75 tsp
- baking powder 1.5 tsp
- flour 3 cups = 360 gr (1 cup = 120 gr)
I really hope my scales don't lie. it's just that they're cheap, so I'm always afraid.

now for the flour and the glass. Apparently I initially chose NOT a large glass for measuring. because in my glass 120 grams of flour turned out, and many say that usually 150 grams of flour fits in a glass.

Yesterday I made "chocolate on boiling water", where the recipe says a glass = 250 ml. So in such a glass I really got 150 grams of flour.
I come to the conclusion that I probably grabbed a 200 ml glass for a honey cake.
but in any case, for such dosages and weights, I always get an excellent result.

it will be possible for the sake of interest to try once to make at the rate of a 250 ml glass.

Too hot honey - I basically poured it in a thin stream, but maybe overheated.

why heat honey? Am I missing something? I never warm up. I have honey on the table always in a pot (that is, at room temperature), I just take it and pour it out of it. I will not say that my honey is too liquid, but not thick either.

Well, and flour .. By the way, also an option, the last time I bought Ashanovskaya, which is "general purpose" (not bakery). Maybe she's not very ...

and what does BAKERY mean?
I always bought the most ordinary flour of the highest grade. before it was Kievmlyn. now they have deteriorated and after going through a lot of different things, I stopped at the flour buffet (this is also the supermarket packs itself). dumb, of course, they might at some time buy non-ice flour ... but so far it suits me.
somehow it turns out that there are no normal alternatives.

now for the flour and the glass. Apparently I initially chose NOT a large glass for measuring. because in my glass 120 grams of flour turned out, and many say that usually 150 grams of flour fits in a glass.

I have a glass of 150 grams.

why heat honey? Am I missing something?

The honey was warmed up because it was candied and it was poured hot.

and what does BAKERY mean?

I also always buy regular premium flour.

I have a glass of 150 grams. The honey was warmed up because it was candied and it was poured hot. I also always buy regular premium flour.

I had a glass of 250 ml
Honey warmed up since mine was candied and in the recipe

Add melted honey without stopping whisk.

My bag of flour says "general purpose flour M 55-23"
And it worries me ... :-(

Here's what I found on the site

WHEAT FLOUR

In Russia, wheat flour is subdivided into three classes - bakery flour, general-purpose flour and durum flour.

From here taken
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5064.0.html

Well, you can try to do it according to my grams - let's see what happens.
and I will still try to count on a larger glass and cook.

with honey I understood.
I apparently decided to myself at the very beginning that if my honey can pretend that it flows, then I will not be steaming with it. as a result, everything worked out. because the words "melted honey" flew out of my head completely.

I think we shouldn't bother with flour, you can just change it to some other brand and that's it. I don’t think we have some kind of elite flour.
and maybe the honey was really hot, although I have no idea how the temperature of the honey can affect the final result.

just examined my bag of flour - there are no such parameters as "bread flour, general purpose flour and durum wheat flour" at all.
just written, HIGHEST GRADE and that's it.

Thanks a lot for your help
In the next few days I will try again - I will change the flour and weigh the honey. Well, I'll take the proven proportions.

Then I'll sign off on the result.

Angela, this is a honey cake To all honey cake people. I have not eaten tastier yet. I baked it in a silicone cake pan in the oven (at a temperature of 180 - about 50 minutes), the cake rose several times: it turned out five cakes! Ordinary sour cream cream, plus, through a layer I put chopped peach on the cake and poured sour cream with cream (it turned out two peach layers). Thank you, the cake is delicious, not sugary, moderately sweet - a miracle!

Angela, I just finished collecting the honey cake and put it in the refrigerator. : yahoo: I do not know what taste it will be, I will write about it tomorrow, but it turned out to be extraordinary beauty. : girl_claping: Pekla in "Supra", rose amazingly, it turned out four full cakes, you could have made five. The porosity is just super, and it was cut easily, even with a knife. The cream was made classic for a honey cake: sour cream. Pets go around, lick their lips, but we will try tomorrow, we want to be soaked well.

Girls, thanks for such great reviews: girl_red: I'm very glad. that you really liked my recipe. Eat to your health! Have fun and please your loved ones!

Cut! Delicious! Thanks again, Angela!

Angela, thanks for the wonderful recipe! I scolded myself yesterday for taking so long to bake it. Simple to perform and amazingly tasty to use! It went up to mark 8, but strangely enough, there was some kind of void in the middle, a hole with a diameter like the bottom of a glass ... that's just a hole ... but nicho with a hole is being devoured by both cheeks. Once again, accept gratitude from our entire family!))))
🔗]

Marinochka, thank you very much for your kind words and bon appetit!

Thanks a lot for the recipe. Everything is very simple and inexpensive. I didn't have time to take a picture, and I couldn't try it myself - they dared for a minute. They said to bring such yummy every day (this is at work with my husband, men mostly, but they love sweets). Everyone liked it very much. I will do more - maybe I will have time to eat myself

p.s. made in a multicooker Panasonic SR-TMB18, 100 min. (it could have been less when cutting the "bottom" it seemed more dense), rose to 5 risks

Thanks for the recipe! Delicious. Real honey taste

Report. Take two. Everything is according to the recipe, but more thoughtful. I beat the eggs as "for a biscuit" (for the first time I did not understand the meaning) - that is, first the eggs, and then (when the egg mass was bulky and fluffy) added sugar. As a result, the dough is thicker, the honey cake is more fluffy. Risks rose to 6 in the Panasonic SR-TMB18LTQ multicolor, baked goods 40 + 40, everything was baked wonderfully. My gnarled hands forgot to lubricate the mold, so the top sagged a little while I was shaking out the honey. Well, you can bake even a little less because the bottom is again denser. I made 4 cakes (the previous time was 3). There are no cut-away photos, she took the honey cake to her family to have some tea. Tomorrow I will do it again - my mother will come
honey cake tall and tanned

this is how it is smeared (ugly, but tasty) cream butter + condensed milk with cocoa and sprinkled with balls
And again, many thanks to Angela ang-kay for a wonderful recipe!

[ang-kay]

ang-kay, thank you very much for the really easy honey cake. Very tasty ... Made with sour cream. Dark blotches - when assembling, I poured walnuts on the cream.