Honey cake from Shula in a multicooker Panasonic SR-TMH18

[Thorn]

Thornm
Try after the signal to pull out the valve and hold it in this form for another 15 minutes. This moisture from the valve got onto the honey cake.

[Andreevna]

Andreevna, thanks for the recipe!

Today I baked in the multicooker Stadler Form Chef one 909 on the baking mode for 80 minutes. I didn't have vegetable oil (or rather, there was only olive oil), so I replaced it with butter. The rest is strictly according to the recipe. It turned out like this:


I got a height up to the "slide" of about 5.5 cm, and with the slide 10.5 cm. I looked at the photos of other honeymen, and in my opinion, they are smoother (without a slide). Hence the question - what influences how the biscuit rises in the multicooker: "slide" or exactly?
I also mixed the sifted flour with a mixer at the lowest speed, maybe it was necessary manually?

P.S. I have never baked biscuits in my life, this is my first experience

You yourself answered your own question - mix flour only by hand in a circle from bottom to top, then without a slide, the height will be 12 cm or more, add flour in parts and try to do it carefully, but quickly

[nut]

nut,

Next time I'll try to knead the flour by hand. But for the first time and this one is very good, I expected the result to be much worse, that it would fall off or not bake

Does replacing vegetable oil with butter do not affect the height of the biscuit?

I can't say for sure, but today I poured butter into the biscuit and my biscuit immediately deflated, as a result, when baking, I got a cake - I did not bake a honey cake. I get a honey cake from Shula under the very lid of a big panasonic, but I strictly follow his recipe

[nut]

nut,

And I'll try with vegetable oil then, strictly according to the recipe. It's just that I usually don't have refined vegetable oil at home. Thanks for the tip

Today I baked this biscuit again, and again propped up the lid, though it was glued only in the middle. Measured height - 11 cm.

Girls, but I have a question, can I put it in the freezer for a week, I needed a cake for tomorrow, but everything was postponed for a week.

I could not resist

I tried it all the same ... I couldn't stand it either)))

But I also had a question ... Speckla this honey, it turned out six centimeters high ... I made such deviations from the recipe: I added baking powder and a pinch of soda, mixed the flour at the lowest speed with a blender (the honey was heavily candied, so when flour was added there were lumps that just didn't break with a spoon), soaked raisins in rum. What else I want to note is that at first the squirrels did not want to beat, there was a white jelly consistency ... And only my persistence helped to finish them to a white strong mass (and at first they just bubbled, even the lemon juice did not stabilize). I baked for 65 minutes + 20 minutes, opened the mullet and saw a semi-liquid consistency. It took another 65 minutes + 20 minutes. I took it out of the mulch, only I had to pick it out with a spatula, the biscuit stuck, despite the fact that I greased the saucepan with oil and dust it with flour. Until it is cut, it cools down. But the question is, what did I do wrong, that he rose so badly ?!

But I also had a question ... Speckla this honey, it turned out six centimeters high ... I made such deviations from the recipe: I added baking powder and a pinch of soda, mixed the flour at the lowest speed with a blender (the honey was heavily candied, so when flour was added there were lumps that just didn't break with a spoon), soaked raisins in rum. What else I want to note is that at first the proteins did not want to whip, there was a white jelly consistency ...And only my perseverance helped to finish them to a white, strong mass (and at first they just bubbled, even the lemon did not stabilize). Baked for 65 min + 20 min, opened the mulch and saw a semi-liquid consistency. It took another 65 minutes + 20 minutes. I took it out of the mulch, only I had to pick it out with a spatula, the biscuit stuck, despite the fact that I greased the saucepan with oil and dust it with flour. Until it is cut, it cools down. But the question is, what did I do wrong, that he rose so badly ?!

No matter how low the speed you drive in the flour, you "precipitated" the biscuit, the honey had to be heated in a water bath so that there are no lumps. I think that replacing soda with baking powder did not affect, but this is my IMHO.

No matter how low the speed you drive in the flour, you "precipitated" the biscuit, the honey had to be heated in a water bath so that there are no lumps. I think that replacing soda with baking powder did not affect, but this is my IMHO.

Thank you very much, I also thought about this later, but I sinned on stale eggs, because the whites had to be beaten for a very long time. The mixer (still Soviet) turned out to be weak faster, I decided to ease my fate - I decided to beat it with a blender ... By the way, the cream also did not want to whip - it was just some kind of attack yesterday
With a photocounter a little later - while everything is soaked ... I hope that the "meanness" of the biscuit will not affect the taste ... I am very worried that I had to bake it for almost an hour and a half ... But I have such fun with the mulka for a long time - always for cooking it takes twice as long as recommended in the recipe

We tried it: it didn't get soaked in cream, but it didn't make it worse. The cream was taken from vanilla Dr. Etker, cold brew. Of course, sour cream is asked to go there.
But here's what happened:

We tried it: it didn't get soaked in cream, but it didn't make it worse. The cream was taken from vanilla Dr. Etker, cold brew. Of course, sour cream is asked to go there.
But here's what happened:

You got a very good honey cake

You got a very good honey cake

Thank you so much!!!

And I managed with my "Medovich", this is what happened:



The biscuit turned out to be high, about 10 cm tall, and, most importantly, delicious. I liked it very much!

Girls, what handsome honey-girls you have turned out, great!

Thank you!

baked twice, the first time sour cream, and the second time custard (2 eggs, 1 tbsp of sugar, 0.5 liters of milk, 2 tablespoons of flour, 1 tablespoons of cocoa). gobbled up both options!
good recipe!

insulting - forgot to put the soda - rose weakly (((((its 7 cm high .....

tell me, can you bake this recipe in the oven ??? I ordered a slow cooker for my birthday, wait a month))) and I really want to try it !! can someone bake in the oven, share, pliz

tell me, can you bake this recipe in the oven ??? I ordered a slow cooker for my birthday, wait a month))) and I really want to try it !! can someone bake in the oven, share, pliz

Here 🔗 primary source. They baked in the oven

Thank you!!!

I also wanted to ask, girls, but still, where are biscuits better, in the oven or in the cartoon ??

If the multicooker is Panasonic, then no oven will bake such biscuits as it is.

(y) thanks !!!!!

Here is my honey cake:


Tall, yes, it would be enough for two cakes, if necessary for a small company.
According to this recipe, the biscuit was baked a second time. The first time I baked it in the oven, then it fell in the center, but I collected the cake anyway. This time I tried it in a slow cooker. I have a multicooker Polaris 0517. It turned out to be more airy and rose better.

Here's a cake made of it. It is covered with milk paste, and the decor is made of chocolate and honey. Icing butterfly. For a family circle will do.

By the way, I used olive oil as a vegetable oil, I did not add cinnamon, because there is none.

my first course in multi was cake! I bought it in the evening to cook something like potatoes or meat, I did not want to think why cook it for the night, but it is quite possible to bake a cake with cream so that it would soak overnight. The first time I decided to eat only a single gram of retreat according to the recipe. had a special. travel the floor of the district to buy cinnamon. In the end, I realized that everything turned out amazingly in vain. The dough is done quickly. The cartoon bakes excellently. The biscuit came up very well, everything was baked. When it cooled down, cut it into cakes, whipped sour cream with sugar, very generously missed the whole cake. It turned out delicious, the only thing with cinnamon is to be careful. Although I love her in buns, but in the cake it seemed to me that she was superfluous, but this is a matter of taste. Maybe someone will take note. In the next. once I do everything, too, only without cinnamon. At work, the cake was smashed with a bang! Thanks for the recipe

Tell me please, grease the multi saucepan before baking the honey cake and sprinkle with flour (semolina)?

I got my hands on this cake. I made half of the recipe, well, I don't need such a huge cake. And still the height of the biscuit turned out to be 7 cm, after cooling it was 6 cm !!!
I cut it into 3 layers, I made boiled condensed milk + sour cream, sprinkled each layer with walnuts. The total height of the finished cake turned out to be 8 cm, my husband almost broke his mouth!



It turned out to be a solid homemade cake. This is not quite a ceremonial guest recipe, but I will try to do it with other creams, I think it will be better.

Great recipe! And most importantly simple. And delicious!

If you don't add butter according to the recipe, it turns out even tastier! No oil smell, not so greasy, and light! Recommend!

Hello, I would like to know what I did wrong: at first my biscuit was high, and when all the opal cooled down?

Please tell me, is it possible to bake a cake for a honey cake according to this recipe in a bread maker? If so, what baking time should I set?

[Nut]

Hello everyone!
Take a newbie! I baked a honey cake according to your recipe, I liked everything very much. As for measuring with glasses - well, it's not mine. There are electronic scales - I like accuracy. In this regard, having measured the volume in the glass, I wrote down the weight values ​​for myself:
- flour 2 cups of 250 ml. wholemeal flour = 500 gr.
- boiling water for coffee 3/4 cup = 187 gr.
I measured the oil by volume, I forgot to weigh it
I also thank Nut for a very IMPORTANT ADDITION for those who make a biscuit for the first time: we mix the flour by hand! No blenders (I read about this after cooking), and also, so that the biscuit is fluffy and tall, we also manually stir in the whipped proteins! We do this carefully, but quickly, so that the biscuit does not sink. I mixed only proteins, flour with a blender, because I did not know this subtlety yet. If you do everything right, the biscuit will not have a high "dome" (like mine), but you will get a very even high (about 10-14 cm) cake, which is convenient to cut and turn into a cake.
Cream I made a liquid one to properly saturate the cake. 400 gr of chilled 15% sour cream (next time I will take more fat) + 300 gr. GOST condensed milk + 250 gr. vanilla pastilles. I will still practice with decoration
Impregnation as on the forum: fresh lemon juice / cognac = 1/1.

Thanks for the great recipe!

Everyone is bursting, we are afraid for the figure Even a one and a half year old son laid eyes on him, I had to hide my mother's piece
in the refrigerator

Here is a photo:

We have electronic scales - I love accuracy. In this regard, having measured the volume in the glass, I wrote down the weight values ​​for myself:
- flour 2 cups of 250 ml. wholemeal flour = 500 gr

Welcome! But most likely, either the scales are not accurate, or you have weighed the flour together with the glass. One 250ml glass cannot contain 250g of flour. It should be 150-160g, that is, 2 glasses is 320g, not 500g

Welcome! But most likely, either the scales are not accurate, or you have weighed the flour together with the glass. One 250 ml glass cannot contain 250 g of flour. It should be 150-160g, i.e. 2 glasses is 320g, not 500g

I have a Redmond multicooker, there is a 160 ml glass. Therefore, I used an ordinary measuring cup, where different measurements are for flour, sugar and water. Here it turned out that 500 ml. = 500 gr. Maybe it was invented? Such an ordinary "Soviet" transparent measuring cup.Apparently milliliters in it are converted to the volume of flour in weight. That is, in this case, I need to measure not by the "flour" measure, but by the "water"? Just to reduce volume to weight? In general, it is very convenient when they write the weight in grams, at least as an option I will then try 160 grams each. put. Hopefully, the "dome" can be avoided.

[never equal]

Here it turned out that 500 ml. = 500 gr. Maybe it was invented?

No. The water in this glass is 500 ml. And much less flour. Standard faceted glass 250 ml of water = about (!) 180 grams of flour. Already on the forum so many times wrote about this. Well, flour cannot weigh as much as the same amount of water. And butter doesn't weigh 250 grams .. and honey is heavier and sugar is lighter. Its in a 250 ml glass a maximum of 210-220 grams.

How milliliters can be translated into volume and weight? Once again 250 ml of water never equal 250 grams of flour. Whatever Redmond promises .... Take the simplest kitchen scale and weigh two glasses of flour. See the difference between volume and weight right away.

It is a dangerous misconception that a glass of flour and water are the same weight. Harmful.

[Mams]

Mams, thank you, I just realized that this measuring glass with a ruler for flour is not designed for its volume, but for its weight. For those who do not have scales So in my case, in the absence of a faceted glass of 250 ml. we will measure by the "water" ruler in the same glass, it will certainly be much lower than the level "500" in the "flour line". And yet, oddly enough, at 500 gr. flour against 320 gr., the cake came out high, which is very pleasing

Insidious glasses

The main thing is that the cake is eaten and praised

[Koloskov]

Koloskov,
Olya, right here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0 look and everything will become clear to you. The recipe on the 1st page states that the glass is 250 ml. Look at post 241 on 13 pages from Basja-Ninochka. This is how the dough should be before baking. 500ml of flour cannot be equal to 500g. Good luck to you!

Andreevna, thanks for your help! Everyone is so responsive, it's very nice for a newcomer

It's good that Basja has removed the consistency, it's clear what to strive for. As for the fact that her Medovik propped up the lid of the multicooker, it's probably a question of the multicooker itself, they still bake differently, sometimes you don't even know at what temperature the program works.
As for the glass, I understood everything, in recipes without weight I will be guided by the volume of flour in a measuring glass according to the "water" ruler, since the "flour" ruler is no longer volume, but weight. The glass is convenient, there is a line of "sugar" and "flour" and "water".

It is gratifying that all the same it turned out very tasty.

But about the cream, please advise! Read in recipes: sour cream 400 gr. + Can of condensed milk (300 gr). And so she did. But it came out very liquid (sour cream 15%). I had to add marshmallow, which I planned to put on top of the decoration. Where is the mistake? In other photos of the cream there is a whole layer, but with what came out for me, this is more of a cool impregnation than the actual cream.

And another question! Impregnation lemon juice + cognac - is it necessary to "wet" the cake, or grease it? (I gently smeared it with a brush).

Sorry for so many questions! I really want to do it right

The honey cake did not work out. I suspect that the dough was very liquid, it was pouring ... What should it be?

[Sasha,]

Honey cake from Andreevna (multicooker Brand 701) (MariV)



Sasha, I bake according to your recipe, with minor changes - always successful!

I suspect that the dough was very liquid, it was pouring ...

The answer to your question has already been given a little higher:

Look at post 241 on 13 pages from Basja-Ninochka. This is how the dough should be before baking.

Girls, and if the oven is in another slow cooker, I have a Dax 60? Do you need to choose another time or what?

Thank you! I looked. I did everything according to the recipe, but apparently my two glasses of flour were not enough. Perhaps it is better to weigh flour with food scales? But the recipes are in glasses, not grams. In general, I got confused.

[MariV]

MariV,
Olenka, what a gorgeous honey you have turned out !!!!!! Also the cashier on top, super easy!
Marina111
Maybe it's the eggs? Category 1 eggs in the recipe. If you took zeroes, then the dough will turn out thinner.I often do it and have never bothered with weights, everything is always OK. When I still do it, I will weigh it in grams and post it here.

[Sasha]

Yes, Sasha, I really like this recipe! Yesterday I baked again.

[MariV]

MariV,
Olya, and you didn’t accidentally weigh on the scales, otherwise the girls here ask in grams, but I’m not so far.
PS I can already see what you have in grams.
Girls, follow Olya's link and you will be happy!

Andreevna, eggs C1 ...