Cake "Dessert honey cake"

if you also like chocolate. You can pour chocolate melted with milk on the cake - generally a mega pleasure

Oh thank you! I love that))
Have you tried baking a lemon honey cake? I've heard a lot about him) The combination of honey and lemon should be delicious

[mayammy]

mayammy, did not bake. My husband doesn't like lemon. but I heard that it was delicious. Honey cake, he also requires sourness, for the perfect taste And then who loves, someone a lemon, someone something from berries.

Here is a photo - a cake for home, without decoration

[mayammy]

mayammyMaya what a beautifully appetizing photo !!!!!! : girl_love: Thank you !!!!!

[Alenka83]

Alenka83, Lenuska !!!! Keep it from me too! Hold on tight! Hold it with both hands! Since my thanks are big and heavy !!!!

Your recipe is my first successful honey cake in all respects! I didn't even dream that someday I would dare to conquer it again!

[Yulianchik]

Yulianchik, Julia, I keep holding your thanks, though heavy
Thank you for such a delicious report !!!!!! I'm so glad I liked it !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I didn't even dream that someday I would dare to conquer it again!

I always say that honey cake is tasty and simple !!! You only need to know a few secrets. As well as in any other type of test.
And a big plus of cold honey dough is easy rolling.

[Alenka83]

Alenka83, My husband ordered your honey cake for February 23rd. Before that, I only asked for Prague. Uraaaa, we'll eat some tasty treats soon!

[Larchik79]

Larchik79, great

And for some reason my cakes did not rise at all. I rolled it very thinly, but they stand in such a small pile that I am ashamed to carry such a tiny cake (this is for guests)
I don't know, can I bake another one in the morning? But I need to understand why my cakes do not rise.

carried away ..

[Vei]

Vei, Liz, I think you have the same problem as my oven DOES them FRY, does not bake. There are 2 varainta, either a weak fire or too strong. Put out the soda? Now my oven bakes terribly, I need to buy a new one, And I'm rolling the cakes a little thick. But the girls write thinly and the dough rises well. So I think you have a problem in the oven. Although they will swell from the cream. As a varaint, lay 2 cakes-filling marshmallow, cream, and then 2 cakes. If it turned out very thin.
Helen3097 I will be glad if the recipe comes in handy !!!

Len, I rolled them too thin, probably - no more than 1 mm, maybe there is nothing to lift there?
I don't have marshmallows either, I just took the dough and cream from you according to the recipe. Now I'm going to visit, I'll try what happened)))

I licked the whole bowl of cream, it turned out very tasty! Not as simple as just sour cream and at the same time more interesting than just cream. Maybe I should have made it sweeter, I poured sugar on the eye, it seemed sweet, but not obvious. Okay, this is my first honey cake in my life, so mistakes are allowed, it should still be tasty))
PS extinguished soda, and what was not necessary ???

[Elena]

Elena, Thanks for the recipe! Such delicious cuts) The composition of the interlayer is very interesting !!! Took note)

[Vei]

Vei, for a cake without marshmallows, thin cakes are what you need These cakes are very delicate and can be combined with any additives and cream. The cream is not very sweet, it’s a honey cake. Yes, you need to extinguish everything correctly.

Not as simple as just sour cream and at the same time more interesting than just cream

This is what I like about him !!! I now combine sour cream with cream everywhere. I change the current ratio. For example, if sour cream is needed, then more sour cream than cream. With cream and sour cream 20%, it is quite stable and not liquid in the cream. And then right now you won't find 30% with fire in the daytime, or you will find it at an exorbitant price.Now I take our local 20%, thick
kirpochka, I will be glad if the recipe comes in handy !!!!!

[Elena]

Elena, Happy Birthday!!! Let all the dreams come true!!! All earthly blessings !!!

Here is my first honeymooner. I baked 1 norm of dough, diameter 20cm, total 11 cakes, the height of the finished cake is about 8.5cm. Weight 1.5kg. The cream was cream 30% 500 ml plus sour cream 30% 500 ml, powdered sugar about 100-120g. She put all the cakes into the cake, sprinkled with ground gingerbread. I sprinkled it in a big hurry, I don't know how to do it at all. How not to damage the sides? Who will tell?




I myself really liked the cake, maybe next time I'll take less fat sour cream and more sour cream itself, so that the sourness is more pronounced. I really want to make cream plus prunes with boiled condensed milk. And of course I also want an original dessert.
Apparently I'll make the quarters for March 8. Before, I was somehow very afraid of honeymen, I thought a lot of fiddling with them. And now it seems to me that it is even easier than ordinary biscuits.
Lenochka, thanks for the huge recipe and for the advice !!!

[Vei]

Vei, Liza, what a delicious cut! : girl_love: Thanks for the report !!!! I am very glad that the fear of honey workers has passed.

I sprinkled it in a big hurry, I don't know how to do it at all. How not to damage the sides? Who will tell?

There were no problems with the sides. Maybe it's in a hurry?

maybe next time I'll take less fat sour cream and more sour cream itself, so that the sourness is more pronounced.

I even did it with sour cream-custard, added cream for tenderness. Both the family and the customers liked it. Here the cakes themselves are very delicate in taste, I think they will be combined with any cream and additives (prunes, chocolate chips, dried apricots)

Well, here I was honored. For a long time already put it in the bookmarks, but all the lack of time. The dough stood in my refrigerator for almost a day, and it turned out that way. Dashed off 7 cakes, very thin, already translucent. It’s okay to get up. I rolled them out and baked them on rugs, so they were not even.
In a layer of cream and powder (there was no sour cream) and raspberries (there is no cherry) I love raspberries.

I did it for myself, for trial, that's why I didn't equal. And so delicious.

[kolobashka]

kolobashka, Varya, what a delicious cutter I'm glad that I liked it !!!!!!

Hello everyone :) girls, apparently I have one hand: oop :) everyone's cakes rise wonderfully, but I have figurines: (I kneaded, I did everything to a gram, for a double portion, because I need a cake for 4 kg. Well, I cooled it down it didn’t roll out very much, I had to sprinkle it with plenty of flour, but as a result, the thin cakes, which I rolled out, were baked like this: (and there were not enough two portions in height: (diameter 24cm. What am I doing wrong?

did not roll out very much, I had to pour abundant flour

the dough was sticky, therefore, or tight. If it is tight, then your flour is denser and you had to pour it a little less. If the dough is sticky, then it was necessary to knead slightly after cooling with flour.
Did you forget to add soda? Eggs by weight, at the rate of 1 egg = 60 grams were weighed?
Other honeymen rise well ??? I didn’t go up well in the old oven - it didn’t bake them, but rather “fried” it, it was very hot. To watch and try the temperature regime is not 200, but 180 degrees.

[Alenka83]

Alenka83, hello :) thanks for helping me figure it out :) the eggs were smaller, so for an even amount of grams I had to add one more and remove a drop :) I had 1 egg 48g. She extinguished the soda and vinegar and added it, warmed it up a little and began to add flour. After cooling, the dough remained very sticky, I pinching off (I never want to cut into pieces, always in fact pinch off and roll out) slightly kneaded each piece, but to roll it out with a little flour, it was not enough, I still had to sprinkle it and sprinkle it: (about the degree in the oven, I first I forgot, and I baked the first two baking sheets for 180, then I remembered put 200, and when I came here with a question, I immediately cut 220 to soothe my soul that I tried everything. I always make a honey cake according to this recipe, the first times it rose perfectly, it was so fluffy, and soft.And these are the last two cakes of some kind, although everything seems to be the same, as always, I have not changed anything from the products (except eggs), I do not know how to explain this failure. Maybe the soda stopped working, I made the dough, cooled it down and immediately rolled it into the entire amount of dough, that is, rolled it out onto different sheets of parchment, put it in a pile on the table, and then put it in the oven one by one.

I want to try it without marshmallows, it's too sweet with it

Good evening! I made a cake according to this recipe. It tasted great, but dry and I wanted wet. Sour cream cream 500 gr + powdered sugar a few spoons + a little cream. Whipped cream, added powder and sour cream. Collected in a ring. What am I doing wrong, why is the cake dry?
Sorry, we couldn't turn the photo

[Olga]

Olga, there is a cherry for the ballance.
vikto_riya, He's very wet. Most likely the flour was poured and the croaches were definitely overdried, they are very fried with you.

[Elena,]

Elena, I am very grateful to you for the sooo delicious cake recipe! My son had a birthday on 22, and yesterday was a men's holiday ... so I baked 1.5 servings of the cake recipe at once. True, it took a lot of time to prepare the festive table and I decided to save it a little. I did not use the thawed cherries, since I also had to get the seeds out of it. Thawed the halves of a large, delicious apricot and kept it in brandy.
I liked the result very much. The sweetness of honey cakes and marshmallows with a slight sourness of apricot gave just an excellent result. I have been baking honeymen for a long time, but for the first time in the same performance as yours. My son loves marshmallows very much, although he is no longer small, so this is what prompted you to make your cake. Therefore, accept great gratitude from him, her husband and, naturally, me for your cake!

[Borkovna]

BorkovnaElena, how glad I am that you liked the recipe !!!! I'm glad that the unusualness of this honey cake scared you off. Thank you for writing
Now I am still adding a layer of thin biscuit on top and bottom, or below, in order to somehow condense it. The composer is still tender. And if the cake needs decoration, then I already start to remove it until the cakes are completely nourished, about 3 hours after assembly.

Oooooo! What a cake it is! Ooooooo! He's gorgeous!
Delicate, honey, cherry and nuts. Tall with one portion turned out.
I built up the walls of the silicone mold up to ten cm, it was not enough ... I had to pull it up a little. Diameter 22-23 cm. The photo is of terrible quality (in the country, from the phone).

[Alenka83]

Alenka83, I wonder how long this cake can hold outside the refrigerator? If you freeze it immediately after assembly (without giving it enough nourishment), and then transport it. This cake is very love. I would like to do on NG. But we will go to my brother. We rent a hotel there. So that's it. If I make it at home and freeze it already in foil and foil, and put it in a suitcase before leaving home. In total, it will take 7-8 hours without a refrigerator. Upon arrival, immediately in the refrigerator and there he will have to stand for a day, wait for NG. In theory, nothing should happen to him. It will defrost for the first hours. Then the airport, flight by plane. It seems to me that it will not deteriorate. Still, I would like to hear your opinion.

Girls, are these cakes soft after baking? Will they go to this cake?

Soft, tell us how you bake this cake? My instagram is replete with these cakes, very curious !!!!

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Here on YouTube

Good day! I have problems making cream. Tell me what I'm doing wrong?
I whip the cream, it whips well and thickens, then, without stopping whipping, I add the sour cream to the bowl of the kitchen machine, one tablespoon at a time. At some point, the cream becomes liquid. Help, please point out the error.