Cake "Winter" honey

[Cakes:]

Cake "Winter" honey

Category: Confectionery

Ingredients
Cakes:
Honey	3 tbsp. l. / 130 g
Soda	2 tsp / 13 g
Eggs	2-3 pcs. / 109g
Margarine or butter	100 g
Sugar	130 g
Flour	≈2 cups / 333 g + 15 for rolling
Cream of your choice:
Sour cream is the simplest:
Smatana	800 g
Sugar	1/2 tbsp.

Cooking method

• I spread the recipe at the request of the working members of the forum.
• This cake has been baked in my family for a long time. Mom used to bake every New Year. Now the recipe has passed to me. The honey cake turns out to be very tender, aromatic and very tasty.
• so dough:
• Let's prepare all the ingredients. Margarine or butter mode in cubes. Pour a glass of sugar. I usually take half a glass, it turns out less sweet. We take eggs out of the refrigerator. For simplicity, they can be broken into a cup straight away.
• Put honey in a saucepan (it is better to take fragrant honey, I like buckwheat or chestnut), add soda and put on fire. The mass begins to foam, stir with a spoon. Wait until the mass starts to darken and emits a strong caramel flavor.
• Without removing the saucepan from the heat (set the fire to a minimum) and at the same time quickly whisking the mass with a whisk, add margarine, sugar and eggs. The main thing is that the eggs are not boiled.
• We continue to whisk and cook the mass for about 2 minutes. During this time, the sugar will dissipate and the margarine will melt. Remove from heat, let cool a little (I usually don't cool it) and add a little flour. The dough should be soft. The amount of flour depends on its quality.
• All the dough is ready. You can bake it right away, or you can let the dough stand in the refrigerator. But keep in mind, when the dough is standing, it becomes denser and more plastic, so when kneading the main thing is not to go over it with flour.
• The dough stands well in the cold. I had a week.
• Preheat the oven to 200 degrees. Roll out the cakes thin. I roll it straight out onto baking paper. Cut out the desired shape and bake for 5-6 minutes.
• The cakes also keep very well. You can bake with a margin, then grease with cream and the cake is ready.
• Cream any cake is suitable. From simple sour cream with sugar to custard. Very tasty sweetened-cream-boiled, as well as with sour cream custard and apple custard. You can experiment.
• You can also take any filler. Fresh berries in summer, nuts and dried fruits in winter, jam.

The dish is designed for

Weight of 7 cakes without cream 800 g

Cooking program:

Oven

National cuisine

Russian

Note

A very convenient recipe. It always works. Very suitable for 3D cakes.
Unfortunately, there is no cut. How will I post it

Unfortunately, there is no cut. How will I post it

I have !

Girls! I didn't eat TASTier than honey cake, it is soaked literally overnight, and - sooooaaaaat in my mouth. Our crumbs survived to the phototherm, but thanks to him for that too


Vika, thank you again!

[tsvika]

tsvika, thanks for the recipe!

[tsvika]

tsvika , you can't even imagine HOW Olesya intrigued us with this cut in Temko of cakes !!! Here the whole company of cake makers dreamed of your recipe! Thank you, we will definitely try! :)

How much flour after all? at least orientational!

I have !

Olesya, what kind of honey did you make cakes with? Awesome cut, and a very dark color of the dough (kind of darker than Vicki's?), As I like. In short, what makes such a dark color?

Of course, I understand that a real pastry chef feels how much flour needs to be put. But, nevertheless, for those who are from a steam locomotive: should you put flour in the scale?

Olesya, what kind of honey did you make cakes with? Awesome cut, and a very dark color of the dough (kind of darker than Vicki's?), As I like. In short, what makes such a dark color?

Qween, the cake is not just delicious, but VERY tasty, like that! I’m ashamed to say, I don’t know what honey, a girl from Ukraine handed it over, the jar was new, without labels, I suppose it was natural by weight. It turned out that I brewed the dough several times (as the cakes were baked, I fell in love with the dough and the smell more and more, and made more and more portions) So, I made the first portion in a milk jug, (this is a saucepan with a double bottom, water between the walls poured), and the second - in an ordinary saucepan, the second time I digested the dough, it seems that it was sooooo dark, bronze straight, and did not rise so well, but it was also soaked better.

This is all about the fact that the color depends on the duration of cooking, I'm sorry that I had to read for a long time, I'm not out of spite

Devulki, you don't need a lot of flour, otherwise it will be tough, it's better to add it later, about 2 glasses are obtained (+/-)

Olesya, on the contrary, is interesting.

That is, I can assume that if you cooked for a long time, then the eggs in the dough were boiled?
Is the honey in the jar light?

Your photo of the cake from the second, bronze dough?

Olesya, on the contrary, is interesting.

That is, I can assume that if you cooked for a long time, then the eggs in the dough were boiled?
Is the honey in the jar light?

Your photo of the cake from the second, bronze dough?

the eggs were not boiled, no, but for the second time caramel came out, in clots, in the photo the dough is made of bronze, by the way, it rolled out thinner (or did it rise not so much ?!)

bright

Thank you, now it is absolutely clear that the color is due to the fact that the mixture has been cooking for a long time.

I have almost the same recipe, we have been baking this recipe for 30 years. The longer you cook the mixture, the darker the dough becomes. But from an egg, I put it into a hot honey mixture, I don't boil it with eggs.
old photo

[olesya555]

olesya555 The cut is superb. This is the thickness that the cakes should be.
Freesia On health, try it. The cake is delicious

tsvika , you can't even imagine HOW Olesya intrigued us with this cut in Temko cakes !!! Here the whole company of cake makers dreamed of your recipe! Thank you, we will definitely try! :)

: flowers: It's time to do, not dream

How much flour after all? at least orientational!

about 2 glasses. Better not to add a little flour than to shift it. The dough will be tight, especially if left standing.

Olesya, what kind of honey did you make cakes with? Awesome cut, and a very dark color of the dough (kind of darker than Vicki's?), As I like. In short, what makes such a dark color?

Olesya wrote correctly from the cooking time depends on the honey itself, the darker the honey, the darker the dough. In the photo there is a cake on linden honey, it is light

That is, I can assume that if you cooked for a long time, then the eggs in the dough were boiled?
Is the honey in the jar light?

Your photo of the cake from the second, bronze dough?

Honey is brewed without eggs to a bronze state. The eggs are then added. They have never been cooked in my dough ...

the eggs were not boiled, no, but for the second time caramel came out, in clots, in the photo the dough is made of bronze, by the way, it rolled out thinner (or did it rise not so much ?!)

bright

I have almost the same recipe, we have been baking this recipe for 30 years. The longer you cook the mixture, the darker the dough becomes. But from an egg, I put it into a hot honey mixture, I don't boil it with eggs.
old photo

Yes, Tanyush, the recipe is very old. my grandmother also baked such a honey cake, but they always boiled it with eggs. And the cream from the original recipe is brewed with milk and flour without eggs.

Yes, Tanyush, the recipe is very old. my grandmother also baked such a honey cake, but they always boiled it with eggs. And the cream from the original recipe is brewed with milk and flour without eggs.

In my old notebook it is written like this: Put butter, honey, sugar, milk on a low heat and heat, stirring until the sugar dissolves, then add again stirring for 2 hours. l. soda (the mass will bubble and become so airy), continue to heat, stirring until brownish.Beat eggs in a separate bowl. Remove the honey mixture from the heat and add the eggs, whisking. Then, stirring in the flour. The dough should not be sticky and soft. Cover with a bag for twenty minutes.

Yes, and in my recipe notebook, since the 90s, honey cake was prepared like this, beaten eggs also had to be introduced into the dough set aside from the fire into a slightly cooled one so that the eggs would not curl, only the cake was called "Ryzhik"

In my old notebook it says so ...

And mine. And the notebook is 25 years old, no less.

Girls, we all have similar recipes for this honey cake. Here is my, eg.

The bottom line is that I really liked the color of Olesya's cake. Therefore, I'm trying to find out exactly how the color turned out like that.

In the photo there is a cake on linden honey

I have tasted lime honey only once. I would squeeze such honey in the dough.

Girls, how do I want to cook this cake in a new way and fill up. But, I don’t eat eggs now, and the family doesn’t ask for cakes out of solidarity.

I wonder if such a cake would be delicious without eggs? Has anyone tried this oven already?
Moreover, it will still need to be smeared with cream without eggs, sour cream, butter and other delicious cream products. Milk is possible, so you can cook cream from it.

Yes, and in my recipe notebook, since the 90s, honey cake was prepared like this, beaten eggs also had to be introduced into the dough set aside from the fire into a slightly cooled one so that the eggs would not curl, only the cake was called "Ryzhik"

He is "Ladies' whim"

By the way. in those distant years, I made this cake even with artificial honey - it still turned out to be such a beautiful golden-red, unless there was an amazing honey aroma.

[Qween]

Here the very essence of the cake is that honey is brewed separately from other products with soda. you will get an incomparable aroma of honey and caramel, for one soda is extinguished.
QweenIt seems to me that I can do it without eggs. Then share your experience. You can make the simplest custard in milk. And sometimes I just smeared with apricot jam and jam "Prunes in chocolate" - also very tasty.
My cakes are bursting completely without cream

The girls' recipes are all alike. Slightly different cooking technology.

And how many cakes should be obtained from this number of dough

My cakes are bursting completely without cream

But mine do not want, that and I also love with cream.

Here the very essence of the cake is that honey is brewed separately from other products with soda. you will get an incomparable aroma of honey and caramel, for one soda is extinguished.

Yes, this is really different from all our recipes.

I get from 8 to 10.

But mine do not want, that and I also love with cream.

I also like cream more.

[Qween]

QweenIt seems to me that I can do it without eggs. Then share your experience

Already. I baked an egg-free honey cake.

What flavor and color !!! This is generally!

I have baked honey cake a lot according to many recipes. But the aroma and color of these cakes are beyond words.

Here's the secret! The idea is to color the honey with soda first. Previously, I always just boiled the mixture, without achieving such color changes.
Now I fried honey with soda until light bronze, and after adding margarine and sugar, boiled it until the sugar dissolved and the mixture itself became dark bronze. Flour put 2 glasses.

And the cakes rolled out how great! It is also not the same for a honey cake. The cake is baked for 1.5-2 minutes, no more. I baked on paper, barely had time to roll it.

And then the main thing was not to eat the cakes, before collecting the cake. On a baking sheet, they were soft, and then immediately, like crispy caramel.

In general, my caramel honey cake is in the refrigerator until morning, soaking. So I wonder what it will be.

Photos, what are there, already to give? Or will we wait until tomorrow, when I will describe the taste of the finished cake?

No, I think, what to expect until tomorrow. Brought photos.

This is the color of the finished cakes:



Well, this is a honey cake:



I am so surprised to him that it feels like I never baked honey cakes before.

Qween, cool color of the cake, I really like to watch how the color of the mass of honey + soda changes, it's just magic

[Qween]

What a handsome man turned out.I'm also going to bake a cake today - I forgot to ask Qween - what is the diameter of the mold you have and how many cakes it turned out

cool color for the cake

What a handsome man turned out

Yes girls! Inexpressible color!

Here, look how he got saturated overnight and became even more beautiful:



It smells very caramel-honey.

As soon as I woke up, I immediately ran to look at him. Now I got it out of the fridge, let it stand and try it a little later.

what is the diameter of the mold you have and how many cakes it turned out

nut, this is not a form, I baked the cakes on a baking sheet, and then cut the edges along the lid. Superfluous for sprinkling went. Diameter 26 cm.

I also want to clarify the point:
Peks are obligatory on paper. Otherwise, it turns out to be a very tender cake, it will be inconvenient to remove it from the baking sheet. I baked the first 2 without paper, then carefully remove. And then she rolled it out, put it on a sheet of paper, put it on a baking sheet and in the oven for a couple of minutes. Then she took out the baking sheet, removed the cake by the corners of the paper, put it on the board, straightened it on the lid, and so, together with the scraps, turned it upside down. She immediately took off the paper, put the next cake and further down the list.

You need to cut it as soon as you get it out of the oven, otherwise the cake instantly hardens, as if caramelized, and it is inconvenient to cut it.

The cakes turned out to be 6 large ones with cutting. Then I organized another cake from the scraps, so it turned out 7 layers + left for sprinkling. If you crumble the dressing finer, then it will be a denser layer, but we like the cooler one.

Write about the cream? I did it without eggs and butter.

Write about the cream? I did it without eggs and butter.

Of course write.

Okay, I'm writing.

3 rounded tablespoons of flour
200 grams of sugar
950 grams of milk (if someone can't get ordinary milk, then nut or soy milk can be used)

Mixed flour with sugar, added milk. Brewed until thick. Chilled and spread on the cake.

Of course, after I try the cake, I will write more precisely. But, when I smeared the cakes, I would like to add more cream. Somewhere, I think, 0.5 liters.

Girls, if you don't add cow's milk to the cream, then the cake is lean.

Yesterday I did this for Napoleon only with eggs, where were you before that wasaaa

Tanya, I'm sorry, please!
I didn't even think to write yesterday. I didn't immediately think that it might come in handy.

Tanya, I'm sorry, please!
I didn't even think to write yesterday. I didn't immediately think that it might come in handy.

I don't really like custard without it because of the egg taste ... but without the yolks I was afraid that it would not be, but the mulberries won’t, next time I will try without eggs. Anya, thank you

Tanya, to your health!

What a delicious, softest cake turned out!



Weightless fluff! The taste is caramel!

I never thought that a cake without eggs, sour cream and butter would be so delicious!

No more cream, just what I wrote.

I wonder what the cake will be if you make it like Vicusi's recipe? Probably so very, very tasty, if my light is so successful.

What a delicious, softest cake turned out!
Weightless fluff! The taste is caramel!

I never thought that a cake without eggs, sour cream and butter would be so delicious!

No more cream, just what I wrote.

I wonder what the cake will be if you make it like Vicusi's recipe? Probably so very, very tasty, if my light is so successful.

Well, just awful ... Beauty. we must also do without eggs.
Thank you for such a wonderful report! I love custard cream without eggs and without oil.
Yeah, the cream is very similar to the original recipe, only my mother intervened 50-70 grams of butter in the hot one
The oven is definitely better on paper, it's easier to remove.I take two sheets, rolled it out on one, cut it out and into the oven, while the other is baking, I roll it out and so on in turn. Previously, I cut out rough out of simple A4 sheets, oiled and baked them on them

The oven is definitely better on paper, it's easier to remove. I take two sheets, rolled it out on one, cut it out and into the oven, while the other is baking, I roll it out and so on in turn.

My cakes were baked so quickly that it was more convenient for me with one sheet.

The cake is so saturated that when you eat, it is completely unclear where the cakes are and where the cream is.

Virgins, well, I also created a cake, True, I don't know how to roll it out, in the sense that my dough was like not liquid sour cream, it dripped off the spoon like a toffee (2 tablespoons of flour 250ml glass) and I smeared it with a paint brush on paper - it turned out 8 pancakes, I missed with sour cream with nuts and on the loggia I baked 3 circles at once, but here you have to watch both - they are baked instantly

Irusik, where's the cake? That we do not see him 🔗 ?

I'm interested too
The flour is different for everyone ... and the eggs probably ...

I show - just don’t throw your slippers, I’m already so muddled with cooking (they give me so many days off) that I didn’t want to decorate anything, I threw in beads and kharosh

but we will try tomorrow, if we endure of course
(about eggs .... I agree)

Ira, your honey cake is good! The main thing is what? That the cream is not enough.

[Ira,]

Ira, an excellent cake and decorated as it should, to throw the beads on the same skill is needed

Very artistic. Previously, they did not bother with decorations at all, crumbs from cakes, grated chocolate, nuts ... But everything was so tricky
Lush, a lot of cream

I baked this honey cake yesterday. He's just a miracle !!! So tasty, tender, just really, really liked it !!! And he was needed urgently, in the evening, in the morning she kneaded the dough, it was thin, put it in the refrigerator, there it got stronger, well, as always the dough for the honey cake. I baked it for lunch, at two o'clock in the afternoon, smeared it with sour cream with sugar and nuts, and left it at room temperature, otherwise I would not have time to soak. Decorated with cream, and in the evening there was nothing left of him on a visit)))) Everyone liked him. then I'll bring a cut, only there is a terrible quality - from an almost discharged phone, the light is dim and I barely had time to remember to take a picture until I ate the last piece. But these are all little things, the main thing is that the recipe is wonderful, it is now registered in my kitchen! :) Vika, thank you very much for sharing this miracle!

[Parallel]

Parallel : flowers: It's good that I liked it. I'm waiting for the cutter.
The cake is not only tasty, but also not expensive.
I used to smear and leave it in the room too - it is very well impregnated. And you can also lubricate the hot cakes with sour cream, then you can eat the cake right away, after assembly

I'm bringing it :) the cake itself
🔗
and cut
🔗