Honey cake "Polish"

[Dough:]

Honey cake "Polish"

Category: Confectionery

Kitchen: polish

Ingredients
Dough:
Oil	100 g
Sugar	0.5 tbsp.
Honey	1 tbsp.
Eggs	3 pcs.
Soda	1 tsp
Flour	2.5 tbsp.
Cream:
Cream	500 g
Sour cream	600 g
Sugar	0.5 tbsp.
---------------------------------------------	--------------
Glass =	250 ml / original 240 ml

Cooking method

• I have been making this Ayn cake for several years now and it tastes good. Link to original recipe below. Many thanks to the author for it !!!
• Dough:
• We put the softened butter, sugar, eggs, honey, soda in a bowl, stir the ingredients and put in a water bath.
• Stir in the process, the mixture will brighten and increase in volume.
• When the butter has melted and the mixture is hot, remove the bowl from the water bath and add the flour.
• After kneading, the dough will not be thick. Cover the bowl with dough and set in the cold. As a rule, I make the dough in the evening and bake the cakes in the morning. In any case, the dough must be cooled, then it will thicken.
• Baking:
• Divide the dough into 8 pieces.
• I take two baking sheets, draw circles of the desired size on them and roll out the dough on these sheets, sprinkling with plenty of flour.
• The author's circle diameter is smaller, so the cakes are thicker. I have a diameter of almost 28 cm, so the cakes are not so plump.
• 
• All baking with dough rolling takes me very little time, about 30 minutes. I have a large pot lid with sharp edges, I draw a stencil on it, then roll it on sheets dusty with abundant flour, roll it, roll it well, then the first sheet in the oven, while baking for about 5 minutes, depends on the stove, roll the next one.
• I take out a sheet with a cake, put the next sheet in the oven, immediately cut off the cake exactly with a lid, cut off the cake in a dose, the cake is on the wire rack, I immediately roll the next cake onto the sheet.
• It's really not difficult, and fast.
• I knead the cuttings into crumbs, while they are warm, otherwise they dry out and must be put into the combine to break them.
• 
• The cakes can be prepared in advance, they stand quietly under the cover from carrying the cake for several days.
• You need to coat the cake a few hours before serving, so that it is soaked properly.
• Cream:
• The creams can be varied, this time I did it as the author did.
• Whipped cream with sugar, then added sour cream.
• 
• Assembly:
• Then I put a sheet of paper and start to grease the cakes.
• 
• Then I sprinkle the cake with crumbs and transfer it to the cake supply.
• 
• Bon Appetit!!!!

Note

Original recipe
🔗polish-honey-cake /

[Lerele]

It looks quite nice and according to the recipe is very similar to the one that my mother's friend baked for all the holidays.
Means delicious!
Thank you, Lerele,

It is very tasty!!
Thank you!!!!

The mixer is gorgeous! Cake too! baked it repeatedly, the recipe is superb, like another from Aina

I also made almost everything from her, very successful recipes.

I've been baking for 5 years only according to this recipe, super, the cake is very tasty, it just can't fail, for me it's a win-win, I bake the cakes right away, I don't put the dough in the refrigerator, I roll the cakes while the dough is still warm, I also change the number of cakes under mood, if hunting, then there are 10 pieces thinner roll out, usually 8 pieces.

Yes!!!!!
And I have already perked up so that it turns out quickly.

And for me, no matter how delicious the recipe is, as a moderator there is always one question for everyone, what is the volume of the glass?

I have a regular glass of 250 ml.
I was interested in it myself, I went to the author of the recipe, she has 240.
🔗cups-spoons-and-food /

Although I've always done with a 250ml glass. The last time the dough was even softer than usual, although it rolled fine.

[barbaris]

barbaris, And my dough without cooling turns out to be watery, you can't roll it out right away. But I don't add flour, it seems to me that it is so "juicy" from the dough.

I add a little flour when rolling, but for a nap I use homemade sour cream, so sometimes I don't beat it, but I mix it with sugar until it dissolves and spread, or sometimes I add half a glass of milk to sour cream when beating (the fat content of sour cream allows), and for I leave myself a piece to stand at room temperature - it is also very juicy and tasty, so I kneaded this dough, I will try to bake tubes with cherries from it for the "Monastic hut", otherwise something butter / sour cream / flour is not very good for me at work, yes and to taste, I will do, I will report what happens

[barbaris]

barbaris, well, I also pour flour on paper when rolling and add it as needed. But the dough is always according to the recipe.

[Lerele]

Lerele, thanks for the recipe! I baked this "adventure" cake. The dough had to be thrown into the freezer for a week. Yesterday I defrosted and quickly baked ... cream - sour cream + sugar. It turned out very tasty! It just melted in my mouth! Conclusion: if what an emergency you can safely send the dough to freeze!
The only thing when rolling was dusting with flour more than usual ..... But again, I repeat, this did not affect the taste in any way!

[MomMaxa]

MomMaxa... It was the same for me, too. I made the dough, and things piled up, I put it in the freezer, then baked it. And he always takes a lot of flour, it's not very thick.
And the cake is always very tasty, I also did it with cream with boiled condensed milk and sour cream, and once with butter. It was drier, but it tasted good !!

For me, the most delicious honey! And not thin cakes and not biscuit, just half-and-half! ..... but the cottage cheese cake from the site did not look to me for something .... I made cream as in the sour cream + cream recipe ... and the cake was what -that - not any ... I think I need to add sourness to the cream, zest, orange juice (lemon), bananas, in one word, revive the cake!

Exactly !!! I now make curd with strawberries, puree it in sour cream, in winter I defrost it from the freezer. Then it's delicious !!

[Lerele]

Lerele, and you have good sour cream in Germany? And how popular is it among the locals? And can you buy it in any supermarket, or only in a specialized store?

We don't have sour cream like in Russia. There is cream fresh, there is sour cream 10%, and there is sort of like Schmand sour cream, but it’s somehow different., Fat content 20%, and apparently with a thickener, or so it seems to me. I always take cream fresh, I like it the most.
You can buy all this everywhere, in any store. Even at a gas station))) well, where there are shelves with cooling.
Oh, sour cream can be bought in a Russian store, as well as real cottage cheese, not pasta.
But I don't have one nearby.
I can't judge the popularity, but in large stores there are even several types of Schmand, and cream fresh everywhere and sour cream. So it is bought, otherwise it would not be on the shelves.

Maksa's mom, that the most delicious honey is for sure, but the cakes can be made thinner and thicker, I do this, depending on what mood, but the result is always pleasing

Delicious, I can't `` tame '' the honey cake, maybe this recipe will work, I will try

I have never had punctures with him, it always works. The only thing, at first it was difficult to bake a lot of cakes, but now it comes out very quickly.
By the way, you can freeze the cakes, I read about it. That is, you can bake in advance.

Do you roll it out when the dough doesn't stick?

[Olka I]

Olka I, I had it from the freezer, maybe that's why it stuck, that's why I dust it with flour .... The cakes rise, so if you want a lot and thinner rolls thinner ... I was glad that it was perfectly stored in the freezer.
Just in the morning I dreamed of a honey cake! We will go with the child to the village for a week after an illness; Thank you for reminding me about him!

Understood :-) I will try, otherwise I won't go far on biscuits alone :-)

Apart from biscuits, I have the most popular ones: "Air Snickers" (men especially like them)))):https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102475.0, "Milk girl" (almost all children order): https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=112610.0... And from honey, I also like "Spartak" ....:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140646.0
Good luck!

Thank you, you need to try everything, I baked the dairy girl like that, Snickers too, but Spartak did not dare

Do you roll it out when the dough doesn't stick?

I take two sheets of paper, draw circles, add flour and roll, always with flour. I sweep the flour from above with a brush. I have already gotten used to it that it does not stick to me, but that dough itself is sticky.
I roll it out with a roller and pull it up with my hands, the size is slightly larger than the circle, then I cut it off.
I already wrote that I have one lid with sharp edges, I cut it straight out.

Sorry for the stupid question, but what kind of sour cream do you take and what kind of cream. It's just that I always take sour cream in a package of 21%, and can you buy homemade cream or the ones that are better in liquid bags?

I take homemade sour cream (from trusted people), and homemade or store cream is about 33% fat

thanks) it's just essentially the same thing (if you buy a homemade one)

Thanks to the author for the cake, I did it on the weekend, everyone really liked There is no cut, I didn't have time to do it, everyone was dared for half an hour

[Lerele]

Lerele, is this Napaleon cake baked?

[Dora_1]

Dora_1, I'm not really an author, I'm a repeat, but the cake is really delicious !!!

Albina, I do not quite understand what you are asking. There are many cakes in it. If you mean it.

[Inna 0203]

Inna 0203, well, we have several other products here, I take cream fresh and cream 30%

[Lerele]

Lerele, I beg your pardon if the question is stupid ... but 1 glass of honey? Or 1 tbsp. L.
1 tbsp. I was confused ...

[mamusi]

mamusi,
Margarita, you need 1 glass of honey. Everything is correct.

Lerele,
Great recipe! I used to bake it too.

[mamusi]

mamusi, glass, right Katya1234, wrote.
And the cake is really great, I bake all the DR and always ask for it.

It seems that it came out completely liquid for me, we'll see tomorrow. Sorry, but I can't turn it over from the phone

[Antonovka]

Antonovka, it will harden in the refrigerator, become sticky, but like soft plasticine, then flour on a sheet and roll it out with it. I take three sheets of baking paper, roll them out, then bake them on them, remove them, roll them out again and to the end. Sometimes it sticks to the sheet, I pry it with a blunt knife, then I scrape off the remains and the sheet is back to work.
And you know, when the dough is thinner, rolling is easier.

[Lerele]

Lerele,
Thank you)) I hope it will work out tomorrow. I really didn't expect it to be like that))

[Antonovka]

Antonovka, should freeze, there is oil in the same place. Maybe not to a strong density, feel free to dust more flour.

[Lerele]

Lerele,
So I will))

What fat content of cream to take? 20% will not beat up, and 35% are not sold anywhere.

20% will not beat up, and 35% are not sold anywhere.

Maybe try with a thickener?

Ira, Happy Victory Day! I baked your cake! Soooo gentle !!! Thank you very much, the most delicious honey cake in my memory! Everything - according to the recipe, but added mashed feijoa to the layer. Divine!

[Cvetaal]

Cvetaal, I saw it late, but you did it very well !!
I never had a puncture with this cake, it always comes out delicious !!

[Lerele]

Lerele, thanks 😁! I liked the cake very much both in taste and in size. I will definitely repeat!

[Cvetaal]

Cvetaal, Thank you!!!
Ayn has all the cake recipes, I redid everything, but this is a favorite.

🔗