Cake "Dessert honey cake"

[Dough:]

Cake "Dessert honey cake"

Category: Culinary recipes

Ingredients
Dough:
Margarine	100 g
Large eggs	2 pcs. (120 g)
Sugar	1 glass (180g)
Flour	3 cups (336 g)
Soda	2 tsp
Vinegar	1 tbsp. l.
Honey	2 tbsp. l.
Interlayer:
Cherries, fresh or frozen	300 g
Excellent quality marshmallow	4 things.
Chopped walnuts	100 g
Cognac	1 tsp
Sugar	taste
Cream:
Whipping cream, 33-35%	400 ml
Sour cream 25%	350 ml
Sugar	taste
________________________ __	__________
Faceted glass =	200 ml

Cooking method

• As I promised, I take out the cake in a separate recipe. This is not just a honey cake, this is not just a cake, you can say it is a dessert, unusually tasty and loved by many !!! Delicate honey layers, a layer resembling a soufflé really make it look like a dessert, justifying the name. Very tasty, thanks to the ideal composition it is not cloying at all. The marshmallow is not felt, it melts in the cream, creating a delicate streak.
• First you need to prepare the cherry for the layer.
• Interlayer:
• If the cherries are frozen, you need to put them in a saucepan and let them defrost a little, but not completely. Sprinkle sugar on top and put on fire. Adjust the sugar yourself to taste, the sourness should remain in the cherry. Let the cherry boil for a little 2-3 minutes. Then let it cool, add a spoonful of brandy and send to the refrigerator.
• If I have time, then I make not just cherries, but cherries in jelly. 1 tsp I soak gelatin in a small amount of water, when it swells, dissolve in a water bath and pour into the cherry. Mix well, pour into a flat plate and put in the cold. Cherries are made in jelly. Then, when assembling the cake, I put the cherries with pieces of jelly.
• Dough:
• Beat eggs with sugar, add melted margarine and honey. Mix. It happens that the mass from the temperature difference (well, you can't always guess) stratifies - DON'T be scared, everything will become homogeneous in a water bath. We put the resulting mass in a water bath and heat for 5-7 minutes, stirring constantly. When the mass heats up, add soda, quenched with vinegar, to it. Then turn off the heat and add flour. Mix thoroughly with a mixer. If there is no hand mixer, then we do it very quickly - add flour and put it in the bowl of the combine and knead with a dough attachment. That is, your combine with a dough attachment is already prepared.
• The dough is sticky, not cool, like this:
• 
• Then put the dough in a bowl, cover and put in the cold. It should cool well, because then it will be pleasant to work with. If there is no time, then I refrigerate it in the freezer.
• Once the dough is ready, roll it out to the desired size and shape immediately on parchment sprinkled with flour. From one batch of our dough, you should get 5 circles with a diameter of 23 cm.
• Bake for 5-7 minutes in the oven at a temperature of 200-220 ° C. The cakes rise well. Bake until golden brown, that is, do not bake too much. These are the light-colored cakes (at the time of the photo, I was rectangular):
• 
• They took the cake out of the oven, put it on the table, put a new one in the oven (you already have it rolled out). Turn the baked one over and carefully remove the parchment. While hot, if necessary, trim to size. DO IT VERY CAREFULLY, BECAUSE THE SKINS ARE VERY GENTLE !!!
• Cream:
• Beat the cream. When the cream is whipped, while whisking, add the sour cream. Then sugar to taste. The cream shouldn't be too sweet because the marshmallows are sweet.
• I usually grind sugar right away on a coffee grinder, because in the powder it will instantly dissolve in the cream.
• If you plan to cover the cake with mastic, then it is advisable to assemble in a detachable form. The cakes, being saturated with cream, are slightly distributed in volume.
• Assembly:
• Put the cake, grease with cream, put thin slices of marshmallows. It is most convenient to cut it with a hot knife.
• Then put the cherries between the marshmallow rings.
• Then again cream, and chopped walnuts. I sprinkle the mixture, small small pieces whatever.
• Top cake. And so on until the end.
• That is, it turns out a cake - cream - a layer of marshmallow, cherries - cream - nuts - cake.
• Smear the edges well. Let the cake stand for half an hour or an hour at room temperature, then sprinkle with crumbs. In the main photo there is a cutter. I did it for my own, sprinkled the sides with crumbs and poured the top with cherries in jelly. I only managed to take a picture.
• If I plan to decorate with mastic, then I cover it with cling film. And after tincture I level it.
• Ideally, the cake should be infused day and night before serving. But in principle, a night will be enough.
• Here is a 2.5 kg cake covered with mastic from 5 cakes with a diameter of 23 cm:
• 
• But if, for example, 7 cakes with a diameter of 23 cm (this is so much from 1.5 kneading dough), 5 pieces of marshmallow, 200 ml of cream, 400 g of sour cream, a cake drenched in 200 g of melted chocolate, you get a cake weighing 3.1 kg:
• 
• Correspondingly, covered with mastic, it will come out exactly 3.5 kg.
• If you have any problems with calculating the required weight, please contact me for help, because I baked it in different sizes.
• Author of the recipe baseAbigail from the site cook, for which many thanks to her In the internet, the recipe goes like "Honey cake with marshmallows." I made it into a recipe, as I myself do with my changes. And I think that the name of the dessert honey cake more accurately describes its taste.

The dish is designed for

10-12 people, weight 2-2.5 kg

Time for preparing:

3 hours.

Cooking program:

Oven, 200-220 degrees

Note

1) The cake is time consuming, expensive, BUT worth it !!! Very tasty, tender, juicy, not greasy, light !!!
I am sure if you try it, it will not leave you indifferent.
2) This is the recipe when you don't need to subtract anything. The combination of cream and sour cream in the cream is a must! Cream makes the taste of sour cream more tender and noble. The proportions may be different, that is, the 400 cream and 350 sour cream indicated in the recipe are not critical, and may vary depending on the weight and height of the intended cake. The very combination of cream + sour cream is important.
3)If you intend to cover the cake with mastic, transport it, then you need to strengthen it with skewers. And before covering with mastic, the flattened cake should be well cooled.
4)Marshmallow may take more, not 4, but for example 5-6, depending on the chosen brand.
5)The taller the cake, the more cream you need.

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[Alenka83]

Alenka83, an interesting idea in the cake! I'll try when they ask for a honeymooner! Thank you!

What a gorgeous honey! MMM yummy !!!! Lenochka thanks for the recipe !!! Bookmarked !!!

[Elena]

Elena, an interesting recipe, I'll try it on occasion. Until then, bookmark!

[Alenka83]

Alenka83, a very interesting recipe, a must-try.

Then turn off the heat and add fire and flour

Only I didn't understand this moment, do we turn off the fire or add it?

[Tanyushechka]

Tanyushechka, Tanya, thanks for noticing, right now I will fix it, turn off the fire
Kizya Glad, lettohka ttt Natasha, Rada-dms, I will only be glad if the recipe comes in handy !!! I also want to draw your attention - the marshmallow is not felt in the cake, it melts from the cream, creating a delicate layer.

Alenka could not sleep today and laid out so much useful information that she is getting ready - right now we will kiss on both cheeks :-)

[Olka I]

Olka I, Thank you, Olga, I will try to put out one favor for me, a mushroom.
if I hadn't slept. Stormozila thought that the missing lines in the ingredients section were added with an inter button, pressed and the "naked" recipe went to the main page. As a result, that Lyudochka asked to remove the bare recipe and continue to finish writing. I send, they write to me that I am duplicating the previous message, and everything typed is naturally lost. Let's recruit again

[Alenka83]

Alenka83, I like to add layers to the honey cake (chocolate, from fruit jelly), but I wanted something different.
Alena, thank you very much

[thrill]

thrill, Lyuba, try adding a marshmallow. For me, this cake at one time became a discovery. And I was surprised that there is no such recipe on the site.

and Girls cream, pay attention to it. I also use it in biscuit, and everywhere where sour cream is required. You see, for example, I don't like the taste of modern store sour cream at all, BUT cream makes sour cream softer. And sour cream, in turn, slightly condenses the cream, makes it not as weightless as it would add flavor to it

Alenka, what an interesting honey cake! And the composition is interesting and the decoration is just for me, whose handles are in different directions. I'm not friends with mastic at all, but it's easy to sprinkle and coat it.
Thank you very much for the recipe, I took it to the bookmarks and ran for the marshmallows.

[Alenka83]

Alenka83, Flax, and a honey cake in which 100500 cakes are needed well, or at least 15-16 is it according to what recipe !? My dear aunt gored me, she remembers that she tried it somewhere and cannot remember the recipe ...

[Olka I]

Olka I, Ol, most likely this is camelina-cakes are very, very thinly rolled out and, accordingly, they need a lot, 10-15.
There is also a kind of Napoleon, there are also 15 pieces of thin cakes.
even in a chocolate lady's whim, also a lot of cakes, 16 !!!
nila, yes please, thanks for your attention to the recipe. Better yet, pour over melted milk chocolate - in general, it will be delicious. It even tastes like ice cream, but under the chocolate it is chic and dumb !!!!!

[Elena]

Elena, what beautiful honey cake cakes to bookmarks! Thank you!

[NataliARH]

NataliARH, Thank you!!!!

[Elena]

Elena, a great recipe Unfortunately, not all ingredients are available at home. Bye bookmark

[Albina]

Albina, well, yes, for him you have to go to the store to shop Thanks for your attention to the recipe

Elena thank you very much for the recipe for such a delicious cake. It was a birthday for my son and there was a reason to try this recipe. The kids ate with great pleasure, well done for 1.5 servings. You really don't feel the marshmallow, you get a delicate interlayer with cherries. The soft cakes rose so well, although they rolled out the dough very thinly. In short, the cake turned out to be very, very tasty and the cut is so beautiful. I didn't have time to take a picture. THANK YOU!!!!!!!!!!!!!!

[AkhataN]

AkhataN, Natasha, I'm very glad that I liked the cake !!!!!
Yes, the cake turns out to be very delicate, delicious, you can say it melts in your mouth. Thank you very much for the report, very nice !!!!!!!!

I will definitely try this recipe, I will specially subscribe to Temka, so as not to forget such a miracle!
thanks for the recipe! for me, all the cakes where you need to bake each cake separately is space)) so until now the honey lovers have not even tried to bake them, and I can not say that I love them very much. For me, a honey cake is a fairly well-worn homemade cake that is constantly sold in stores. In general, the option is not "dyuflape" never))) but my audience is baluvanaya))) they should be surprised, I think your honey cake is exactly what you need!

[Vei]

Vei, Liza, I will only be glad if the recipe is useful. He is really very unusual !!! Moreover, they even love it very much simply doused with chocolate with a minimal decor, such a plan:

with minimal decor, such a plan

wow with minimal decor! Alain, this is a masterpiece!

[Alenka83]

Alenka83, really liked the recipe. I will definitely do it. Is the cake itself very tender? Is it better for a bunk bed to do it as an upper tier? How many servings does the oven need for a diameter of 28cm and a height of 10cm? And for a diameter of 20cm and a height of 10cm? Really looking forward to the answer.

[yalexandrina]

yalexandrina, yes the cake is very tender. And before leveling with putty, I apply a thin layer of oil + condensed milk or ganache, which is at hand at the moment .. For 10 cm cake layers, 5 is necessary. I somehow did not measure the height. But when you collect it, it will be seen. For a diameter of 28, you need to bake cakes of 27-26 cm, because when the cake is saturated, it goes well so wide, this must be taken into account. At least for me. Well, here if for 5 cakes, then kneading 2 dough should be enough.And for a diameter of 20 cm cake 18-19 cm bake, and kneading dough will be enough, and still remain.
I also put it in the lower tier, BUT then it is good to just strengthen it, with skewers, a substrate. My skewers are white in tubes, such as they sell for cotton candy, 2 wooden skewers each, putty at the end with white glaze, you get such white tubes, neat.

[Alenka83]

Alenka83, many thanks for the answer! So everything is detailed. Then I still have a question about the storage and transportation of cakes. The girls said that honey cake cakes can definitely be stored for several months (in the kitchen, wrapped in foil / bag). These too? I just won't have time to bake a cake before NG + there will be a road of 2500 km (most likely by car). I can bake these cakes in advance (now, for example) and take them with me (put them in a pile in a bag or wrap them in foil. Perhaps fold them into a box for strength. I'll take Napoleon's cakes). And on the spot, just make and collect the cream?

If I look as I assemble, I risk not enough cakes. I'd better mix 2.5 servings. So calmer Is this cake then better not to collect in a ring (since it grows in breadth)?

[yalexandrina]

yalexandrina, I collect in the ring. Yes, and it is necessary to collect in a ring, it's soft. I didn't keep them. I usually put it in the freezer. It's very hot at home, so I don't store it in the room. I think you can bake it in advance, it's a honey cake. Well, yes, for the first time, you can knead a little more.

[Alenka83]

Alenka83, Thanks again! I will try.

I will write my "measurements". Perhaps it will be useful to someone. The dough was made in 3 servings (i.e. 6 eggs). It turned out 11 cakes with a diameter of 27 cm. The height of the stack is 12.5-13 cm. The total weight of the blanks is ~ 2.5 kg. My oven is "nuclear" and at 210 * the cake was dark brown outside, but frankly damp inside. Therefore, I baked at 170 * 6 minutes. It took 1.5 hours to bake.

[Alenka83]

Alenka83, so I still have a question, is this cake very tall? Here I have a stack of 11 cakes 12.5-13 cm high. To get a cake with a height of 10 cm, I think to take 6-7 layers. Or a lot? 5 will be enough?

[yalexandrina]

yalexandrina, the cake is high, between the cakes there will be somewhere a layer in the end about 1 cm.I never measured the height, I just did not need 5-7 cakes, I think by 10 cm.

[Alenka83]

Alenka83, Yeah thanks!

[Alenka83]

Alenka83, and 4 marshmallows are 4 halves or 4 of 2 halves? That is, 8 halves?

[yalexandrina]

yalexandrina, 4 out of 2 halves, total 8. But marshmallows are different, there are brands such a voluminous marshmallow there you can cut into many strips. And there is a flatter one. I usually take a pack of 6 pieces if there is still some ice cream left.

[Alenka83]

Alenka83, I have Lanezh. Very curvy. Thank you!

[yalexandrina]

yalexandrina, llyanezh is the best, it is cut into thin plates, with a hot knife. But with us right now, for some reason, it has become of not very good quality, it's a direct problem, you have to start doing yourself

[Alenka83]

Alenka83, but you need to cut very thinly? We have export sales, which is probably why it is good. I also want to make marshmallows myself. In this case, how many grams to take?

[yalexandrina]

yalexandrina, but how it goes and cut it. The main thing is not very thick. On average, 1 marshmallow goes for 1 layer. Well, take it not end-to-end, then you will throw it in the freezer. I sometimes use marshmallow instead of rice mass in ememdem figures, for example

[Alenka83]

Alenka83, Flax, my marshmallow will not stale. I already bought marshmallows for cake 2 times, but I didn't win it from my husband. I bought it again, but I already ate it there. In general, he does not love him

[Elena]

Elena, Hello! I wanted to bake a cake, made a dough, put it in the refrigerator to cool ... and decided to leave it there overnight. But in the morning it was as hard as stone!
Is that how it should be? What to do with it now? And how long can it keep in the refrigerator?

Even now I reread the recipe, and I realized that the consistency of the dough is not the same. It still turned out to be cool, I had to knead it directly with an effort with my hands to knead 3 glasses of flour ... All proportions are observed. What did I do wrong?

[mayammy]

mayammy, Maya, during the night the dough is of course very frozen, And after a night in the refrigerator, he needs to warm up.

All proportions are observed. What did I do wrong?

1) Did you measure 120 grams of eggs accurately? Should not be less in weight !!!
2) Perhaps your flour is denser, and therefore you need a little less, say not 3 but 2.5 cups.
3) I mix the flour with a combiner, a dough attachment.

As for storage = I haven't kept it in the refrigerator for more than a day. As a rule, I keep it in the freezer as a reserve.

Thanks for such a detailed explanation!

I mix the flour with a combiner, a dough attachment.

I also tried, only with a hand mixer, but I was afraid that it would simply burn out, because he obviously did not have enough strength to knead such a thick dough ... so I mixed it with my hands.

One last question: is my dough not suitable for this cake? Is it better to knead new, softer? In order not to disappoint the guests ...

[mayammy]

mayammy, you can knead the dough thinner, for example, into 2 cups of flour and mix with the first. I recently had it, switched to another flour, and the dough turned out to be cool. I made a batch of less flour, mixed and baked, it turned out great !!!
The dough is viscous, sticky, so the hand mixer does not take it. then a good whisk and stir it intently. You can also do it manually, but apply all your strength Pour in half the flour, then gradually the rest.

Lena, I want to thank you for a very tasty recipe! I thought that I would not experiment with honey drinks any more, because there was a proven recipe, but still I decided to make yours for trial and did not regret it! My whole family loved it !!!

[Larchik79]

Larchik79, Larissa, how glad I am that I tried and liked it !!!!!! And brought the cutter, thanks !!!!!!!

I also want to report, otherwise I tormented everyone with questions, but there is no report)
I still baked this cake, on the second try.
The first dough turned out to be too thick, then I warmed it up, and tried to mix it with liquid ... lumps turned out. In the end, I decided not to suffer and knead all over again.
I was already with my mother, and she just had a dough mixer attachment, it is for her that such a dough is kneaded perfectly! Neither a mixer (a beater attachment), nor a whisk, nor with my hands did this (maybe I just didn't have enough patience).
I didn't have weights, so, given the first bad experience, I took 2 medium eggs + one protein (to equate to 2 large ones), the rest, according to the author's proportions, turned out great! Soft sticky dough as described.
Then everything went like clockwork!

I want to say a special thank you for the cream! It's just a miracle and not a cream) I had in my dreams, to come up with or find a cream similar to a souffle from a kinder pengui))) And how surprised I was when I tried the cream from this recipe! In my opinion, this is practically it!
Very tender, airy, not as greasy as just cream, there is no "sourness" as in sour cream, and in general, eat it and wonder: what is it in it? Why is it so tasty?)))

There were a lot of cakes, about 12 pieces (I made circles of small diameter and rolled them thinly), enough for two cakes - a tall one for a visit and a small one home. So, my mother, who has already tried my 4th cake during the holidays, said that this one is the most delicious of all! (before that there were different biscuits), this despite the fact that she never liked honey cake because of their cloying; then they called back from the guests, thanked for the delicious cake, my son asked now to always cook this one)

This recipe is now my favorite.
I will attach the photo later. The laptop is broken and there is nowhere to dump. Therefore, I pulled with a report) But I decided that it was time to write, albeit from a worker)
Once again, thanks a lot for the recipe!

Maya, thank you very much for such a detailed report. I'm very glad that I liked the cake !!!!!!!!!!!
He's really unusual. I also did it recently to my nephew for a year, and so the children ate everything bit by bit and even asked for supplements. The most important thing is not to sprinkle flour, and the taste will delight and surprise !!!!!
Well, I'll sort it out the problem points, maybe someone will come in handy:

and she just had a dough mixer attachment, it is for her that such a dough is kneaded perfectly!

I have a Kenwood in my combine, such a nozzle, I always bother her. You can knead it with your hands, but it's harder of course ..

The first dough turned out to be too thick, then I warmed it up, and tried to mix it with liquid ... lumps turned out. In the end, I decided not to suffer and knead all over again.

There was no need to heat. I should have left it in the room, it would have warmed up. And knead a new batch, a little more than half a glass of flour.And then pinch off the thick dough and slowly knead to mix into the second. I got it, one thick, and so I mixed it. Although you can bake a cool crumb

took 2 medium eggs + one protein (to equate to 2 large ones),

You can use 3 small ones. After all, flour, if anything, can be mixed when rolling out the dough.

[Lenochka]

Lenochka I bring you a huge thank you for such a delicious cake !!!
This is the fourth honey cake recipe that I bake - and this one is definitely the most airy, delicate, just weightless !!!
I did everything strictly according to the recipe, and you are right - everything is calculated to the gram to achieve the best result. I just forgot vinegar, but I don't add it to honey at all - soda is perfectly extinguished with honey. And this is his function? Redeem the soda? And I added one more heaped tablespoon of flour to the dough. When I brewed it, it seemed like a very liquid dough, I added flour, it was still watery, but I decided to trust that it would cool down and thicken. And so it happened, after cooling it could be picked up, but be sure to roll it out with flour dusting. She rolled it out almost to transparency - the dough was enough for 6 cakes and a small one for sprinkling. During the baking process, the cakes rose remarkably !!!
Marshmallows and cherries are a godsend for us, my daughter does not like berries in baked goods - she ate here and not a word of indignation, asks for more. The husband approved, but I am just delighted !!! Who loves weightless, airy, delicate cakes in a honey cake - you are here !!!

in the middle, I did not add marshmallows and cherries - I just made a cream layer - the cream was almost completely absorbed into the cakes, you can see well on the cut

and for myself I will make a note of how I cooked the dough in the cache:

Begin beating eggs with sugar at the maximum K-attachment, turn on the temperature 110, when the speed drops - switch the speed to 3 and hold P to restore the speed. Add butter (I used it instead of margarine) and honey, when a homogeneous mass is achieved, add soda; cook for up to 8 minutes. Turn off induction. Then add flour and mix flour into the dough at 1-2 speeds. the whole process took 10.5 minutes. Cool well
baked in the princess for 3-3.5 minutes
Whisk the cream for 1.5 minutes, gradually increasing the speed to 5, add 2 tablespoons of powder, add 15% sour cream and stir in the cream at a minimum speed.

[NataST]

NataST, Natasha, how glad I am that I tried and liked it !!!!!!!! : girl_love: And what a wonderful photo-report, how delicious it is. Well, a special thank you for the note !!!!

Girls who will cook if you also love chocolate. You can pour chocolate melted with milk on the cake - generally a mega pleasure