Honey cake "Miracle"

[Dough:]

Honey cake "Miracle"

Category: Confectionery

Ingredients
Dough:
Flour	2.5 tbsp.
Sugar	1 glass
Butter or margarine	100 g
Eggs	2 pcs.
Honey	2 tbsp. l.
Vodka or cognac	1 tsp
Soda	1 tsp
Cream:
Butter	300 g
Sugar	1.5 tbsp.
Flour	1.5 tbsp. l.
Eggs	2 pcs.
Milk	1.5 tbsp.
Vanillin	optional
----------------------------------------------	----------------
Glass =	250 g

Cooking method

• Hello, dear forum users! For a long time without registration, I walked through the pages of the School of the Pastry Chef and scooped up invaluable information, a huge THANKS to everyone! Recently I decided to register, now I am in your ranks
• It is not customary to come to visit empty-handed, I brought you my recipe for honey cake. I bake cakes to order and this Miracle is a favorite, on its basis you can make a cake of any shape and decorate as you wish.
• In a deep dish, mix butter (margarine), sugar, eggs, honey. Place the dish in a boiling steam bath and stir constantly to prevent the eggs from boiling. When the mixture becomes homogeneous, add soda and vodka. Continue stirring continuously until the mass has approximately doubled.
• 
• Then pour the hot mass into another dish, where you first need to sift the flour. Knead an inelastic dough and let cool.
• 
• At this time, we prepare the cream.
• Cream:
• In the bowl where it will be brewed, thoroughly mix the eggs and sugar, add flour and vanillin, stir the mixture until smooth. Pour cold raw milk into the whitened mass and mix without leaving lumps. Put on fire and bring to a boil, stirring continuously with a spoon. No need to boil. I pour the hot custard through a sieve into another bowl to eliminate lumps in the finished cream. The custard base should cool and be about the same temperature as the butter.
• Roll the dough cooled to room temperature with a "sausage" and divide into 11-12 parts. Roll each part thinly, sprinkling flour on the table surface.
• 
• Bake cakes at t - 180^about C. We take out the next cake from the oven, and immediately, without letting it cool, we cut out a circle of the required diameter or another conceived shape. It is very convenient to use pot lids for cutting round cakes.
• 
• While the finished cakes are cooling down, prepare the crumb for sprinkling the cake. To do this, grind the cakes in a blender or meat grinder.
• Beat soft butter with a mixer, gradually adding the cooled custard to it.
• 
• Assembly:
• Smear the cakes with cream, sprinkle the cake with crumbs. To distribute the crumb evenly, I do it through a sieve.
• 
• 
• 
• The cake should be soaked for 7 hours, then it will literally melt in your mouth.
• 

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good evening! how much does a smeared honey cake cost

This question is off topic. It is worth asking it either in a personal, or by choosing a master in the topic "Cakes to order in your city"... Your post will be deleted over time.

.....

Or maybe there is another stress - is it?

This question is off topic. It is worth asking it either in a personal, or by choosing a master in the topic "Cakes to order in your city"... Your post will be deleted over time.

I didn't mean the price ... but how long the cake will be stored ready-made

Here he is, girls - "Great mighty!" Once again, you understand that you need to agree on words!

good evening! how much does a smeared honey cake cost

I do not know exactly how long such a cake has.
I usually leave it to soak at room temperature for 7 hours (or overnight), then in the refrigerator. For 2 days, its taste did not change, the more I did not stand it.In such cakes, honey is a kind of preservative, but the cream most likely has a shelf life of no more than 36 hours. But, again, we kept more.

if I put less sugar in the dough won't ruin the recipe? Yesterday I made your honey cake, everyone liked it, but personally for me it is sickly

if I put less sugar in the dough won't ruin the recipe? Yesterday I made your honey cake, everyone liked it, but personally for me it is sickly

Sugar can be less, it's a matter of taste, the cake will not get worse.

Sugar can be less, it's a matter of taste, the cake will not get worse.

Thank you

Please tell me, do you have a 250 gram glass? That is, you need 625 grams of flour? Or did I misunderstand and just measure the flour with a glass?

The volume of a glass or any other utensil around the world is measured by the volume of water that fits into this container, that is, take a container that holds 250 g of water and measure the same volume of products that are indicated in the number of glasses. Another volume of water in ml = weight in g, but this applies specifically to water. Other substances have a different density and these data do not match. Naturally, 1 glass of something lighter than water will not weigh 250 g, but less. For example, if you pour water into a glass with a volume of 230 ml, and weigh it, we get 230 g, and if you add flour there, we get 130 g. I hope I was able to clearly explain.

The volume of a glass or any other dish all over the world is measured by the volume of water in this container, that is, you take a container that holds 250 g of water and measure the same volume of products that are indicated in the number of glasses. Another volume of water in ml = weight in g, but this applies specifically to water. Other substances have a different density and these data do not match. Naturally, 1 glass of something lighter than water will not weigh 250 g, but less. For example, if you pour water into a glass with a volume of 230 ml, and weigh it, we get 230 g, and if we add flour there, we get 130 g. I hope I was able to clearly explain.

Yes, yes, that's what I mean, I just didn't understand, the author says, glass = 250 g, so I'm a little confused. Thank you!

Tell me what is the diameter of the cake and the weight of this amount of products?

Weight - 1.5 kg.
Diameter as you wish. Most often I make a cake with a diameter of 24 cm, and I roll out 10-12 layers. And you can make a wide cake lower, that is, divide the dough and roll it out - 7 or 8 pieces with a diameter of 26-27 cm.

thank you very much for the quick response

DV! I am very grateful to you for the recipe .. the cakes are very tasty and easy to prepare .. how many recipes I tried (read: how many products I spoiled) ... but I really liked yours .. the cakes are light, crispy .. I missed with custard with butter and condensed milk, so yummy turned out .... (by the way .. made 1.5 servings .. it turned out 16 or 17 cakes with a diameter of 29).

Great recipe! True, instead of half the butter and sugar, I added a can of boiled condensed milk to the cream, it turned out to be delicious))

[vita80.10]

vita80.10, NevushkaTHANKS for your attention to the recipe and feedback!

And I'm upset again (
I don't understand - what's wrong? ...
I did everything according to the recipe. The dough is cold, but ... What a sausage there! It sticks and reaches for everything - for hands, a knife, a rolling pin ...
Somehow I smeared it on the parchment, baked one cake ... Kapets - something like foam turned out, but I pulled the donkey out of the oven and how liquid it turned out ...
Until I kneaded it with flour additionally (and not a little), nothing worked ...
The result is delicious tender cakes! Thank you))))

And I'm upset again (
I don't understand - what's wrong? ...
I did everything according to the recipe. The dough is cold, but ... What a sausage there! It sticks and reaches for everything - for hands, a knife, a rolling pin ...
Somehow I smeared it on the parchment, baked one cake ... Kapets - something like foam turned out, but I pulled the donkey out of the oven and how liquid it turned out ...
Until I kneaded it with flour additionally (and not a little), nothing happened ...
The result is delicious tender cakes! Thank you))))

Well, I also got sticky (but not much) after it cooled down ... I constantly poured flour when rolling

Until I kneaded it with flour additionally (and not a little), nothing happened ...

a lot depends on the quality of flour. I baked this cake thousands of times, it happened that the dough was sticky like yours, I added flour.
This dough should not be steep, then the cakes will turn out softer and soak faster.

[Surname]

Surname, Yul, dough of this kind is not friends with me at all!
Neither honey cakes, nor chopped Napoleons, nor dairy girls, nor even dumplings ...
I can neither knead nor roll ... Why would? ...

Why would? ...

[Julia]

Julia, kneaded your dough into cakes, added 3.5 cups of flour. Still watery. It sticks to everything.
Now I had to urgently leave home. She put the dough in the refrigerator. With him there will be nothing like that? I'm worried.
I'll bake the cakes, now in the evening.

There is a lot of flour! The dough will be cool.
If the rest of the ingredients are according to the recipe, 2.5 - 3 tbsp of flour is enough. I have st. - 250g, I fill it not to the very top and always put no more than 2.5 tbsp.

The dough becomes denser after cooling. I work with cooled dough, it sticks a little to the hands and the surface of the table, I constantly dust it with flour when rolling. The cakes from this dough are light, crumbly and very well soaked in cream.

[Wild cat]

Wild cat, you can store honey dough in the refrigerator for a long time, this does not affect the taste of the cake.

[Julia]

Julia, finally I came to you with a report. The taste is breathtaking! Perfect for me! Truly a Miracle!
Thanks for sharing this recipe with us!
I wrote it down in my notebook.
I have already cooked 3 times. The husband asks for more and more. it will probably burst soon

And this is a piece for you!

[Maria]

MariaThank you very much for your review and photo! I am very glad that I liked the cake.
Sour cream goes well with the same cakes, you can add nuts and prunes.

A pack of sour cream 20%, or better 25% - 500g + 33% cream - 200-250g, add sugar about 100-150g, to taste.

I first mix sour cream with sugar, leave it to stand at room t. While the sugar dissolves in the sour cream, whip the cream. Then gently combine the sour cream and cream with a spoon or at the minimum speed of the mixer.

Since Soviet times I have not baked honey cakes. And then I wanted to have no direct strength.
When I cut the cakes, I tasted it, very sweet. Made the cream is not very sweet (creamy cheese) and it turned out very tasty!

Made the cream is not very sweet (creamy cheese) and it turned out very tasty!

It is also an option!
The cakes are a bit thick in my opinion. The thinner the cakes, the softer the cake will be.

This is yes. I could not even roll them out, I distributed the dough right on paper, there was no time for subtlety. It's okay for the house, I am.
even such an esTsTSa practically lips.

I really liked the recipe, I will write how I will bake

Now I would eat a piece!

[Julia]

Julia, finally I came to you with a report. ...

Wow What a cool decor turned out - striped

Weight - 1.5 kg.
Diameter as you wish. Most often I make a cake with a diameter of 24 cm, and I roll out 10-12 layers. And you can make a wide cake lower, that is, divide the dough and roll it out - 7 or 8 pieces with a diameter of 26-27 cm.
[/ quot
Is this the weight of the finished cream cake?
I have an order for 2 kg, a mastic cake, probably it is worth sticking to this proportion.

Added Thursday, April 14, 2016 12:49 PM

already added 3.5 cups of flour.

I am not in a hurry with the addition of flour, I let it settle in the refrigerator, it then turns out to be of a completely different format, and if it's still not enough, then in the process I add flour so that it doesn't stick, I really like working with honey dough, I didn't work out well before, I poured a lot flour, and when rolling it was horror, I roll it, and it squeezed back into a small cake.

[Merida]

Merida, do not understand, is this a question?

Roll each part thinly, sprinkling flour on the table surface.
https://Mcooker-enn.tomathouse.com/ga...rpics/102684/PB032336.JPG

it just killed it outright! .. roll out so thin and the dough is so pliable ?. dear mom, I must try to create such a miracle ... I put it in line ...

the question is - about 400 grams of flour is obtained ?. or what to focus on when mixing?

the question is - about 400 grams of flour is obtained ?. or what to focus on when mixing?

I always measure the flour with a glass - 2.5 tbsp. (I have such a transparent glass with a handle).
Now I have weighed how much it is in grams, it turned out - 350g, you can of course pour 400g, look at the test. BUT hot dough shouldn't be cool !!!
When it cools down, the dough becomes denser, but remains elastic, easily rolled out.

Now I weighed how much it is in grams, it turned out - 350g,

Thanks for the clarification! .50 grams is a lot)))) as it turns out!