Cake "Night Serenade"

[Cakes:]

Cake "Night Serenade"

Category: Confectionery

Ingredients
Cakes:
Butter	50 g
Honey	2 tbsp. l.
Sugar	1 tbsp.
Egg	1-2 pcs.
Milk	2-3 st. l.
Lim. acid	1/2 tsp
Flour	2-3 tbsp. + More
Cream:
Milk	2 tbsp.
Semolina	2 tbsp. l.
Sugar	1 tbsp.
Butter	250 g

Cooking method

• FROM ALL THE Cakes that I had to bake, and even try, IN MY FAMILY, THIS BECAME A FAVORITE! I've been baking it since my school years, and I don't even remember where the recipe came from. He never let me down, even in the old "killed" oven. I TAKE 2 SERVING FOOD.
• SO.
• Cakes:
• Melt the butter. extinguish soda with lemon juice. Eggs, sugar - mix with a mixer, + butter, honey, milk, soda. We enter everything in turn. Warm up, stirring in a water bath, so that the honey and sugar dissolve, the mass becomes homogeneous. Add flour and knead the dough. we spread it on the table, knead it with our hands, adding flour. The dough should look like very soft plasticine. We wrap it in cellophane and put it in the refrigerator for 30 minutes.
• Meanwhile, prepare semolina porridge from milk and semolina for cream.
• After 30 min. we take out the dough, give it the shape of a sausage and divide it into 8-10 parts with a knife. We put it in the refrigerator, because the cakes roll out better if they are cold. And taking out 1 from the refrigerator, knead a piece with your hands (giving the shape of a circle or square, depending on the desired shape of the cake), roll it out, adding flour thinly -2-3 mm when baking, it will rise slightly. Using a rolling pin, transfer to a baking sheet greased with vegetable oil.
• 
• and bake at 180-200˚С until golden brown, about 5 minutes. We remove and IMMEDIATELY cut according to the stencil (the cooled cake will break)
• 
• The scheme of work is as follows: the cake is baked, we roll out the next one, take out the cake, the next one into the oven, cut the finished cake, roll it out. As a result, we get:
• 
• While the cakes are cooling, prepare the cream.
• Cream:
• Beat butter and sugar for cream, mix with cold!!! semolina porridge (we have already cooked it while the dough was cooling). The cream is liquidish. We sandwich the cakes and put them in the refrigerator.
• We prepare crumbs from the scraps (they do not need to be dried - they are already dry), I roll it out with a rolling pin
• 
• We coat the cake with the remains of the cream, sprinkle it thickly with crumbs. And now the most important thing - the CAKE MUST MUST STAY IN THE REFRIGERATOR NIGHT! That's why he is a "night serenade"! The cake will be soft and soft and fluffy like a dandelion!

The dish is designed for

Weight per 2 servings - about 2.5kg. height -7cm., diameter -28cm.

Note

Semolina porridge is not felt at all in the cake.
I presented the cake in the simplest finish. Instead of sprinkling, it fits: pour over with chocolate; paint with butter cream or decorate with fresh fruit and pour jelly

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Sveta, for me this cake is also from childhood. My very first pastry in the 5th grade was honey with semolina cream (I only added lemon to the cream). Thank you very much, this recipe is simple and successful!

: girl_curtsey: no wonder they say: the most pleasant sensations come from childhood!

I have a NOSTALGI folder ... there are all the recipes from the past and what was popular, scarce and according to GOST. It's part of life ... yes ...

And I have a thick-walled common notebook in a cage, yes, yes, they used to write recipes like that and copied from each other. yummy is marked with a heart, and this cake has two of them!

a cake familiar from childhood! My grandmother (God bless her!) Used to cook it often. Thank you!

And I know this cake from childhood - a neighbor baked and always treated us to

Sveta, pliz, add soda to the ingredients - skipped 2 tsp. seems to be enough ...

And another question as a person who is not indifferent to philology: where does this name come from? in Soviet times, I remember, honey workers were either ... "Medoviks" or "Ryzhiks"

[Nagira]

Oh, how long have I not looked here. Nagira, you are right, missed soda - 1/2 tsp. extinguished lemon. I don't know how to fix it in the recipe. And the name, it was, was where I copied it from, but as mentioned above, I don’t remember it anymore. And the name is, I think this is because the cake must necessarily stand in the refrigerator for 12 hours - night.

Girls, what do you think, if you add poppy to the dough, it will not spoil the taste and texture of the cakes? Also, I plan to take the cream butter plus boiled condensed milk .... It should be delicious .. What do you think?

Girls, what do you think, if you add poppy to the dough, it will not spoil the taste and texture of the cakes? Also, I plan to take the cream butter plus boiled condensed milk .... It should be delicious .. What do you think?

Anna, I'll write my opinion, while the girls are not there)) Boiled condensed milk cream + butter will not saturate the cake as much as the cream in this recipe, the cake will look like a sand cake, of course, not completely dry, but also not wet, as in the recipe. And just poppy seeds or nuts, it seems to me, will suit your taste. I would take a chance)) But this is my opinion)) If you cook, then write to us how delicious it turned out))
In the original, the cake is, of course, delicious, soaked.

For moisture, I soaked the cakes with caramel syrup diluted with water. Hopefully this will help get rid of the dryness. Poppy did not add to the dough, but added it to the butter and condensed milk cream. I also added nuts to the cream. Later I'll post a photo of the cake. True, it is covered with mastic, so you can't even see what it is made of. As for the taste, unfortunately, I will not try. Then I'll ask the customers how it came out ..