Honey cake "Special"

[metel_007.]

Girls, you can only use sour cream !!! I would not add yogurt! Later I will expose the recipe for yogurt cream, very tasty and simple !!!

metel_007. the cake can be of any shape. if you have a baking ring like that!

natapit! Thank you very much! I have been looking for a recipe for such a honey cake for a long time! I'm going to pile for my husband's anniversary and cover it with mastic for the first time. What do you think, if you mix the trimmings with oil and level them under the mastic, this will not spoil the taste?

I think no! good luck!

And what is the approximate size of this cake (diameter * - height) ??

I have a height of 5 cm and a diameter of 22 cm, I got 6 cakes (5 for the cake and the sixth for the crumb). If I have time to post the photo a little later.

: nyam: Yesterday I made the dough for this cake !!! stands in the fridge and waits for me to come home from work !!!! So what will I do tonight

natapit. Thank you!

: flowers: Report of the layman-cake baker :)

Today I baked cakes for this cake ... I baked on recently purchased Teflon sheets - just some kind of bliss after baking paper
I drew a circle on the Ikeev's plastic lid for heating food in the microwave - it’s just something ok. 26.6 cm dia. I painted on the back of a Teflon rug (it shines through), with a permanent marker ...

: girl_cleanglasses: For those who will bake this honey cake for the first time, I would like to present an idea .... Maybe not know-how, but life REALLY makes it easier :)

There was a difficulty in spreading the first crust, because after a night in the refrigerator the dough was too oak and did not want to spread .... I put the saucepan with the dough in the microwave for "defrosting" - it warmed up to room temperature, and it became pliable. Numb, an infection, not only strove to fidget with the sheet at the table with a spoon, but the cake looked so-so on the surface. Uneven and uneven ... Therefore, on the very first cake, I realized - I laid out the dough in two spoons in the middle of the outlined circle, as instructed in the recipe, and then covered it with a cut plastic bag (regular, packing), and rolled it out with my hands (you can use a rolling pin) - stretched-smoothed from the center to the edges to the desired diameter. The cake turns out to be smooth, of one uniform thickness, and very, very quickly ... hands slide well on the polyethylene .... The polyethylene is then quickly moved not upward (otherwise the dough is glued), but to the side, along the cake, it is removed very easily, without sticking and staying completely clean. The cake remains - anyway, expensive ...

I made cakes on the table on Teflon sheets (so that the sides of the baking sheet did not interfere), then dragged them into the baking sheet, and already removed the polyethylene there :)

Oh, and I got seven normal cakes and the eighth "discounted" (there was not enough dough), I’ll put it in a blender for sprinkling ... Today I’ll collect cake for the night ... Then I’ll come with a photo report, as we will :)

[Boyaka's cat]

Boyaka's cat Respect for the tip!

: nea: How does jam get into caramel? (from "Dunno")

I have never baked honey cakes before. I baked cakes, creams were different - I did it .... Why am I sobssno .. I smeared the sides of the cake with cream all the way and decorated it with either thin slices of fruit, or with the same cream through the nozzle I made beauty. I have never done sprinkling. People, how do you sprinkle the sides of the honey cake with crumbs, what do you look the same, what's the top, what's the sides? A? It is inconvenient for me to somehow do this, tilt it if the cake flies into the wall under its size and weight (I barely caught it, the bottom cake was dried during baking, and the tray under the cake made of Luminarc glass is smooth, slippery to the dry cake), in general, the top sprinkled beautifully, and the sides with bald spots white from cream In general, in my age the question is strange, I agree, but I need help ...

[Boyaka's cat]

Boyaka's cat, I'll tell you how I do it.
First, I cover the cake completely with cream. Then I take it in my right hand, that is, the cake is not on a platter, but in my palm. I hold the cake over a plate with crumbs, and tilting it (the cake) in different directions, sprinkle the sides with crumbs. Then I sprinkle the top of the cake, and it turns out neatly.

I read, I read, and I think that I may not have described enough ...It turns out that the cake in the palm of your hand does not stand exactly, but like a globe. That is, one side up a little (I sprinkle this side of the cake). Then I turn the cake in a circle so that the next part of the side is slightly higher, and I sprinkle it, and so on.
^{Reason for editing: highlighting informational text.}

And I don’t tilt anything. The cake is already coated with cream.
I take the crumb with both hands and apply it, it crumbles, and I take it again and press it and so on until it ends
all crumb.
All sides are wonderfully crumbled, all the excess is sprinkled as much as necessary remains.
True, there are a lot of extra crumbs around, but it is easy to remove it. All.
I dress almost all cakes in crumb, and Napoleon has no options.
^{Reason for editing: highlighting informational text.}

I read, read, and I think that I may not have described it enough ... It turns out that the cake in the palm of my hand does not stand exactly, but like a globe.

no, no, everything was immediately clear without the "globe" ...
I always baked cakes of a smaller diameter (I have a small shape, not 26cm), and this eprst is like an airfield (although looking at the dimensions in the end is nice - drooling babbles) ... it seems to me that I take this Mimino cap on my palm and tilt , then it would also be scary .... but I did not press the crumbs - I did not make the cream according to the recipe, but whipped Valio 38% cream with vanilla sugar to reduce the sweetness of the cake as a whole ... press my hand with the crumbs - and the cream I would have stayed on my hand ... in short, I still need to study, study and study

And I have a strange question of a confectioner-teapot. I ABAZHAYU this cake - from a store or in a cafe, but I never baked anything like that, I did not even approach it. Therefore, the question is: and this divine dough can be baked whole in a multicooker, and then cut into cakes (I have DEH-50 power for biscuits above the roof)

I don't think it's worth it this one whole honey cake bake. Thin cakes are made on it, it seems to me that this is important .... I had them hot, they were soft, cooled down - like a tile for a roof :) it will be saturated - it will melt in my mouth. And after multi it will turn out completely different. Both tastes and consistency ... a word ... On the forum there is a recipe for a honey cake for a multicooker, tested by people, I recently saw it somewhere ... look (I won't have time to give a link today, they demand me to sleep)

[rusja,]

rusja,
here, I found for you: "Honey cake from Shula" (slow cooker) https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3255.0

although to taste, of course, it will be different from the one "Special .."

Honestly, the cakes for "special" are baked very, very quickly, and, given that you will spend time making the dough a day earlier, you will not have time to get tired at all ... but the result will be exactly what is expected, and maybe even higher. .. More delicious than the store one, and it is not worth comparing ... after all, homemade honey cake is always tastier!

[Boyaka's cat]

Boyaka's cat , thank you, I know about these honey cake, it was interesting to know about THIS divine honey cake. But now I understand, maybe when I will master it !!! New Year is coming soon

[Boyaka's cat]

Boyaka's cat !! In the same place, the recipe says - after the refrigerator, leave the dough in the kitchen for several hours before baking)) !! It then smears better!
I also baked this cake, everyone really liked it, thanks for the recipe !!!
I only got 3 cakes !!! I don't know how I kneaded the dough like that ... But with a diameter of about 26-28.
So I cut each cake in half - I got 6 crescents. 5 crescents missed, one crumbled .... In short, I got a cake called "Honey Moon".

well, I'm not the only one who doesn't catch sight of something while reading the recipe :) that's why the microwave helped to quickly do what would have happened naturally for longer :) All is well that ends well :) the cake turned out to melt in your mouth unrealistic .. .. I will try it with different creams again, but with unsweetened whipped cream very good .... though high in calories and expensive (I took Valio 38%), the whole liter was gone .... but the taste ... the aroma ... ooooooo. ....as a child, dad baked another honey cake, and smeared it with just boiled condensed milk, it was somewhat ... uh .. rubber (the dough is cool, rolled with a rolling pin) .. and the priest glued together ... but it also seemed delicious then .. but in adulthood I I love wet melting cakes .. and this honey cake is the most it!

OGO! how many comments have been written here !!! wildly sorry for the absence, there were reasons for that! Thank you all, I see that we figured it out !!! sorry that there is no photo !!!

[natapit]

natapit,
and can I link to the resource where it is done step by step.
Pliz

OGO! how many comments have been written here !!! wildly sorry for the absence, there were reasons for that! Thank you all, I see that we figured it out !!! sorry that there is no photo !!!

I took a picture, but there is no time to mess around with the pictures, I will definitely post it ...

I really like to do in advance what can be done, that is, freeze stuffed cabbage rolls, cutlets, pies, biscuits. And then get it as needed. So, tomorrow I'll bake two biscuits and freeze for the holidays. I would also like to eat this cake. I have a question: is it possible to freeze ready-made cakes, or is it better to dry them, or is it impossible to scoff at them at all, but immediately bake and collect them in a cake?

rather the third option !!!

[natapit]

natapit, Thank you . And then I always come up with what to do, so that then nothing to do.

And it seems to me that the cakes on this cake can be safely baked ahead of time and kept in an ajar bag .... As I saw Stеrn's remark somewhere, "Where is the thread on the cabinet so that no one accidentally sat down" (not literally, but the meaning is ) ... And what will they do? after cooling, my cakes were at least thrown, light, dry, thin ... but they were soaked with whipped cream perfectly. What will they do if they bake it and put it on for a while ... Then quickly, at the right time, squeeze the cream - and happiness is ready ... In my case, I whipped cream with vanilla, and collected the cake ... At any moment and fast ... and how delicious it is ...

The dough is waiting for its time, and I have a couple of questions.

1. What is the thickness of the cake when the dough is spread in a mold? About? I want to make it in a shape of a different size. so at least roughly guess with the thickness of the dough.
2. What cakes are obtained? Soft, like biscuits or dry, crispy? That is, to what extent to bake?

Oh, how I want it !!!!!

I spread very thinly 0.4 - 0.5 mm., bake until dark golden brown, when the cakes are hot, soft, and cool down they become more fragile! good luck !!! the cake is delicious!

Natasha, how long can the dough stand in the fridge (already mixed)? I want to knead and bake and smear 2-3 days before the new year, nothing will happen to him?

I don't even know I've never held that much ...

in principle, I know the longer the honey dough is in the refrigerator, the richer it becomes. And the cakes themselves, already baked for a couple of days without coating, will live? what do you think?

in a cool dry place !!!

Thank you! : flowers: I mix everything. I really love honey cake

good luck!

[natapit]

Brought a report


There were six cakes 20 cm in diameter. I made two cakes, three cakes each. One with just pure cream, the other with prunes and nuts. Prunes went 110gr of nuts 50. No more. Pure that 850gr. with fillers 900gr

Cream seemed to me sooo much. But it turned out that no, I would add. I liked the clean version more. But there is one caveat. When I break off a piece with a spoon, the cakes seem to stick, stretch, I don't know how else to describe it. Is it the same for you? I was just expecting a structure more like a biscuit ... In general, very honey, very sweet, with unsweetened coffee, very tasty. But with a note, (I fed all my relatives with a cake and collected impressions) for those who sooo love honey baked goods.

natapit, thanks!

[artisan]

artisan/, and thank you! my cakes are thinner and 26 cm in diameter, they do not stretch, but are unusually tender and soft when soaked in cream, moreover, they very easily turn into crumbs when dry! I took honey of medium density and light amber color, I did not grind the nuts, but chopped coarsely! this cake is very popular among my friends and acquaintances! Of course, a lot depends on the quality of the products, and they are different all over the world!

!!!! here !!! my honey was dark and thick! And also, next time I will dilute my homemade cream with more milk, so that the cream turns out to be more liquid.And I will definitely give all the cream in a layer, and for decoration I will either make it or my favorite wet meringue. But I will do it, it's 100% !!! (only I'll try to repay the soda anyway)

what for? After all, soda so "starts working" on a steam bath?

but it seems to me that if you extinguish it, the smell will be different

[about it]

I read, more than once, that it is NOT necessary to extinguish soda in the dough where honey is present. Honey itself will cope with extinguishing.

Our Rina wrote about it
And I also found a couple of links:
🔗
🔗

Dovechki, I kneaded it yesterday and tried it! It is still raw SO tasty - you can eat it with spoons!

And I will bake for Christmas, which 25th.
I will come with my father. Pts. I really want to try this cake !!

[Girls]

Girls, tell me in some recipes on a glass of honey lay 2 tsp of soda. And in this recipe there is a lot of soda, tell me who bakes!

many baked. I did it strictly according to the recipe - I put all the products as in the recipe, only I cooked in a water bath longer, stirring all the time.

I kneaded the dough, it's already in the refrigerator.
I will have a "Special" tomorrow, by Christmas!

keep my fists and wait for the report !!!

[pygovka]

pygovka, thanks for the answer! I'll try to knead the dough in the evening, and approximately how much for water. to keep the bath on time.

[Lyudok]

Lyudok, I kept it until the sugar and butter dissolved, as Natasha says in the recipe.
I am somehow not very good with the baths. I'm friends, I don't understand when to take it out, so I did it as written.

the first time I did it strictly according to the recipe, it turned out not as dark as Natasha's (after all, everything also depends on the products), the second time I heated it in a water bath, constantly stirring for 8-10 minutes, it turned out darker. it all depends on the products.