Honey cake "Margo"

[Honey cake "Margo"]

For a long time I was looking for a recipe for the ideal, in my opinion, honey cake. This one has taken root, I am no longer looking. Recipe from the Internet, from the wonderful cook Margot. The portion is very convenient - it is easy to recount both up and down. Also works well for cakes of the original shape.

Honey cake "Margo"

150 g butter (margarine) at room temperature
3 eggs
1 cup of sugar
3 tbsp. l. honey
1 part tsp soda
3 tbsp. flour
salt

500-550 g cream or sour cream for whipping
Sugar
vanilla sugar

Heat honey, put soda in hot honey, stir. Be careful, it will foam a lot. Beat butter with sugar and salt. Add eggs, beat. Add honey, stir. Sift flour, knead the dough. The dough turns out to be viscous and sticky, knead with a spoon or mixer hooks. Put the dough in the refrigerator for 30-60 minutes. Roll out (or knead with your hands) the cakes, adding a little flour - you can be very thin, you can 5-7 mm, as you like. The edge can be leveled after assembling the cake, you can immediately cut it straight to the desired shape. Chop with a fork, bake at 180-200 C until golden brown. Bake a crumb cake from the dough scraps.

Whisk sour cream or cream with sugar and vanilla sugar. Collect the cake. Grind the cuttings in a blender. sprinkle the top and sides of the cake with crumbs. Refrigerate for soaking for several hours.

I went to collect the cake, tomorrow I will try to attach a photo)))

How many cakes do you usually bake?

Usually 9, 26 cm in diameter. I don't like very thin cakes.
There are still no photos, although I often have this cake

[my honey cakeCream:]

I love this cake too! My recipe is quite a bit different.


my honey cake

Cream:
1 liter of sour cream and 2 tbsp. beat sugar.

Dough:
150gr. margarine
1 tbsp. Sahara
2 eggs
2 full Art. l honey
1h l. soda
3.5 tbsp. flour
Melt honey, sugar, margarine, over low heat, stirring constantly. Add soda, eggs and flour quenched with vinegar to the cooled mass. Knead the dough.
I don't put it in the refrigerator, this makes it possible to roll out the cakes thinner.
Roll out a thin round cake from a small part of the dough. When rolling, it is necessary to constantly pour flour under the cake and on top, since the dough is very sticky. Put a template or plate of the required size on top, circle with a knife. Wrap the finished layer on a rolling pin, transfer to a baking sheet. You can also do this - roll out the cake, wind it on a rolling pin, put it on a baking sheet and then cut out the shape. Leave the cuttings and bake together with the cake, they will go to the crumb for decoration. I have at least 12 cakes with a diameter of 30 cm.
The cakes are baked very quickly, you have to keep track of them! After the cake is baked, it must be quickly pry off from the bottom and put on a flat surface, on top it is imperative, immediately put a plate, otherwise the cake will deform when it cools.



Spread cream on the cakes. Hard, crunchy cakes, soaked in cream, in a couple of hours, will become soft like pancakes!
The cake is good because the cakes can be safely baked a couple of days before the holiday.

Second option.

The difference is in the cream. If you make a cream from 2 cans of condensed milk and 2 packs of butter, the cake will not turn out so soft, crispy. Condensed milk can be cooked, or raw. You can add cocoa or hot chocolate and a little more brandy or alcohol. (... well, I can't imagine a cream with condensed milk and without alcohol!)

Delicious! (i.e. bon appetit!)

Great recipe! Thank you very much! (she took it to her piggy bank) And the cream for it can still be made like this: boil semolina (put more sugar than usual), cool, but not much, so that it is lukewarm, but the butter so as not to melt in it, cut a pack of butter into pieces, and slowly adding to the porridge, beat until white.When the cream is whisked well, it should turn white and puff. This cream turns out to be like this. My mom has been baking a honey cake all her life (but a little according to a different recipe), so no one could ever guess what the cream was made of!

Less than three years later After a kick from the respected moderator of the Craftswoman, I remembered that there is a photo from which you can cut a piece of cake - so what it is, I photographed not a cake, but a person so many times to bake this cake and never take a picture - for this only I can, I guess
New Year's honey cake (all the figurines are purchased !!!!)

[lina]

lina , well, I didn't kick much, I hope But what a result! What a photo !!!!!

I also hit a couple of pictures:


This is rolled out dough on a baking sheet


it's ready


and so I cut the already slightly soaked cake.


Then I dipped each piece in a crumb and got neat portioned pieces.
The recipe is the most! I love him very much !!!!!

Ladies, instead of water, in some recipe here I read-pour vodka or cognac. And how delicious to lay a little cake with cherries (in my own juice).

[himichka]

himichka what water? what are you talking about?

Well, mustache, continuous glitches from an excess of Internet. Today I read about water in another honey cake recipe.

got it?
and I already decided that I have glitches

Thanks for the recipe - really delicious and easy-to-prepare honey cake With the amount of cream - I didn't understand, the artisan has twice as much as Lina's. Therefore, I made 700g sour cream and 1.5 tbsp of sugar. The weight of the finished cake, without decoration, is about 1.6 kg. In the decorated form, I succeeded SO.