A very simple honey cake from ang-kay for the Philips HD 3060 multicooker

[not]

A very simple honey cake from ang-kay for the Philips HD 3060 multicooker

Category: Bakery products

Ingredients
eggs	2 pcs.
sugar	2/3 cup
liquid honey	2 tbsp. l.
flour	1.5 cups
baking powder	0.5 tsp
soda	0.5 tsp
Cream:
sour cream at least 25% fat	300 g
powdered sugar	70-80 g
thickener for cream	option

Cooking method

• Beat eggs with granulated sugar (like a biscuit) and, continuing to beat, add liquid honey to them. Add sifted flour, baking soda and baking powder. Without fanaticism, with a spoon, stir the dough until smooth and pour it into a multicooker greased with butter or margarine.
• Oven on the "Cupcake" mode for 45-50 minutes at a temperature of 120 degrees (or one hour at 110 *)
• While our honey biscuit is baking, let's get to the cream. Add 70-80 g of icing sugar to the sour cream and beat well with a mixer. You can even take less powder, because with an excessive amount of it, the cream can turn out to be liquid. In this case, you can add a cream thickener.
• After 10 minutes at the end of baking, open the multicooker, check if the top of the honey cake is baked. If it is not liquid, not sticky, then we get our fragrant bun
• 
• The sponge cake rose very well, you can cut it into several layers (but I was able to only three).
• 
• Smear the cooled cakes, sides and top of the honey cake with sour cream, decorate it to your liking - I just sprinkled it with biscuit crumbs, which I had from the last baking. Before applying the cream, I soaked the cakes with homemade plum jam (I like sour fruit notes in baked goods). The cake needs 1.5-2 hours to soak, and then you can enjoy its honey aroma over a cup of fresh strong tea.
• 
• Bon Appetit!
• (I measured flour and sugar as usual, notmulticooker glass.
• For those who like to "hang everything in grams":
• eggs - 2 pcs.
• flour - 200 g (plus or minus 20 g, depending on the consistency of the dough)
• sugar - 100 g (can be slightly reduced)
• honey - 50 g

Time for preparing:

Taking into account the preparation of the dough and cream, about an hour and a half

Cooking program:

Cupcake Mode

Note

Inspired by recipe Angela-ang-kay A very simple honey cake... Very easy, quick to prepare and very tasty cake - my favorite. I never tire of baking him every week and thanking him Angelou per recipe

Olya, what a handsome man! Well done

Olya! Bravo Such a fluffy!
I will definitely do it!
And how to catch up with you, girls

That's lovely! A very beautiful cake turned out!
Girls, I always have a problem with this. How to soak the cakes. In a topic where the pros, I'm even afraid to ask. Everyone writes somehow, well, soaked it all. But as??? Put them in syrup or what?

Olga, a luxurious cake, here's your little ones

And how to catch up with you, girls

we will try

[Natasha]

How to soak the cakes.

Natasha, in my particular case, "to impregnate" is probably said loudly. I just spread plum jam on the cakes (it was thin, not like a store jam). And on it I already smeared with cream

Gorgeous cake turned out! Lush, just luxurious cakes !! I take the recipe in the bookmarks!

[not]

Honey cake (multicooker Philips HD 3060)

Category:
Bakery products

Ingredients
eggs

2 pcs.
sugar

2/3 cup
liquid honey

2 tbsp. l.
flour

1.5 cups
baking powder

0.5 tsp
soda

0.5 tsp
Cream:
sour cream at least 25% fat

300 g
powdered sugar

70-80 g
thickener for cream

option
Cooking method
Beat eggs with granulated sugar (like a biscuit) and, continuing to beat, add liquid honey to them.Add sifted flour, baking soda and baking powder. Without fanaticism, with a spoon, stir the dough until smooth and pour it into a multicooker greased with butter or margarine.

Oven on the "Cupcake" mode for 45-50 minutes at a temperature of 120 degrees (or one hour at 110 *)

While our honey biscuit is baking, let's get to the cream. Add 70-80 g of icing sugar to the sour cream and beat well with a mixer. You can even take less powder, because with an excessive amount of it, the cream can turn out to be liquid. In this case, you can add a thickener for cream.

After 10 minutes at the end of baking, open the multicooker, check if the top of the honey cake is baked. If it is not liquid, not sticky, then we get our fragrant bun



The sponge cake rose very well, you can cut it into several layers (but I was able to only three).



Smear with sour cream cream on the cakes, sides and top of the honey cake, decorate it to your liking - I just sprinkled it with biscuit crumbs, which I had from the last baking. Before applying the cream, I soaked the cakes with homemade plum jam (I like sour fruit notes in baked goods). The cake needs 1.5-2 hours to soak, and then you can enjoy its honey aroma over a cup of fresh strong tea.



Bon Appetit!
(I measured flour and sugar as usual, notmulticooker glass.
For those who like to "hang everything in grams":

eggs - 2 pcs.

flour - 200 g (plus or minus 20 g, depending on the consistency of the dough)

sugar - 100 g (can be slightly reduced)

honey - 50 g


Time for preparing:

Taking into account the preparation of the dough and cream, about an hour and a half
Cooking program:

Mode
Note

Inspired by recipe Angela-ang-kay A very simple honey cake... Very easy, quick to prepare and sooo delicious cake is my favorite. I never tire of baking him every week and thanking him Angelou per recipe

Olyawhat a wonderful cake it turned out! Simply gorgeous!

[Natasha]

Natasha, in my particular case, "to impregnate" is probably said loudly. I just spread plum jam on the cakes (it was thin, not like a store jam). And on it I already smeared with cream

OK, got it. And if the jam is thinner, then even better.

Uhtyzh, what a ruffian little pot-bellied!
Fluffy like that.
Ol, what is he, because of honey has such a color? At first I thought the cocoa was added.

if the jam is thinner, even better.

and sour. I tried different versions of "impregnation" - and cranberries pureed with sugar, and cherry jam, but with plum jam I like most of all.
Angela advises adding prunes to sour cream, it should also be very tasty, but I have not tried it yet.

Ol, what is he, because of honey has such a color? At first I thought the cocoa was added.

Flax, no cocoa, no coffee is added, and this color is from honey, and precisely in combination with soda. If you replace it completely with baking powder (I tried it), then the color of the biscuit will be much paler. I cannot explain this phenomenon, but it is.

Angela advises adding prunes to sour cream, it should also be very tasty, but I have not tried it yet

I always add prunes to meadies with whipped sour cream, it is very tasty, it makes a simple cake more interesting in taste.

Flax, no cocoa, no coffee is added, and this color is from honey

I haven't tried coffee, but a spoonful of cocoa instead of a spoonful of flour emphasizes the taste of honey, but you can't hear the cocoa. I tried it once, now I always use it in honey cake

[Olenka,]

Olenka, thanks for bringing my recipe to life.

How to soak the cakes.

Natalia, cut the cake in half, or not cut. We take syrup or whatever you want to soak. You dip the culinary brush and, as it were, shake off the perimeter on the cake. You can just shed it in a thin stream over the entire surface. I'm not a pro, but I do it.

[Olenka,]

Olenka, thanks for bringing my recipe to life. Natalia, cut the cake in half, or not cut. We take syrup or whatever you want to soak. You dip the culinary brush and, as it were, shake off the perimeter on the cake.You can just shed it in a thin stream over the entire surface. I'm not a pro, but I do it.

Hallujah! They explained to me clearly !!! And whoever writes to dip - yeah, my biscuit just disintegrated then. Now it is clear. I’m better with a brush, because from an insufficiently stuffed hand, I’ll just pour so much that ........))))))) I would never have thought of it myself. Thank you!
Can you also add cognac or some liquor to the impregnation, for example, from orange peels?
Girls, went to sculpt it! I have already had Filya for two days - a hard worker))))

[Natalia]

Natalia, I was glad to help.

[I have a question]

Mixed, set to bake.
Only I have a question, already of course not so urgent))))))) because the dough is already in the cartoon. The recipe says "pour out the dough" ...., but I just don't fit the word pouring out. I have - to shift! This is normal?
Flour put 10-15 grams less than in the recipe, but there it is added that the adjustment. But all the same, I will never pour it out.

[Olga]

Olga, stunned, how beautiful! Lush, airy. Thank you!

Mixed, set to bake.
Only I have a question, of course not so urgent))))))) because the dough is already in the cartoon. The recipe says "pour out the dough" ...., but I just don't fit the word pouring out. I have - to shift! This is normal?
Flour put 10-15 grams less than in the recipe, but there it is added that the adjustment. But all the same, I will never pour it out.

Check out my original. Link in the text. In the notes.

[ang-kay]

ang-kay, yes, now I will read that topic too, I have read it halfway, apparently not yet reached. I'm already baking, so you can take your time. the dough was like sour cream 20% or as thick for pancakes.
You can immediately ask a question, and how to apply the thickener. I bought it, little bags like yeast. How much do you need?

So everything is true. This is how it should be.

[Natasha,]

You can immediately ask a question, and how to apply the thickener. I bought it, little bags like yeast. How much do you need?

Natasha, the package should say. Usually add to sour cream and beat.

[Natasha,]

Natasha, the package should say. Usually add to sour cream and beat.

OK, I went to sculpt, my sour cream is thin.

Whipped, never became thicker. At all! D-k otter, like the company is normal. I have 25% sour cream + a little homemade yogurt, there was not enough sour cream up to 300 grams. + sah. powder -75 gr. Stirred, whipped a little, thickener in bulk, beat for 5 minutes, zero. I will smear with this. The cream is delicious.
Or is there anything else to thicken? Maybe gelatin?

She took out the cake - beautiful. 50 minutes + 10 on heating. Everything is as in the recipe.

Should thicken if it is sour cream, of course. Somewhere I came across information that different fat content of sour cream is whipped for a different number of minutes and sugar should not be overdone. I read that lemon juice thickens sour cream, but I haven't tried it myself. Can beat even longer?

[ang-kay]

ang-kay, I'll add a little lemon juice - it won't hurt)))) Now I'll experiment, if I miss something like that - it's not a problem. I think it will still be delicious.
Cut the cake and coat it cooled down?

Cut the cake and coat it cooled down?

It is imperative to cool down very well. Otherwise, it will crumple and the cream will flow completely.

[Natalia]

Natalia,

She took out the cake - beautiful. 50 minutes + 10 on heating. Everything is as in the recipe.

Super. And you were afraid.

Bast1nda, the collected cake will stand in the refrigerator and the sour cream will set.

[Natalia]

Natalia, Super. And you were afraid.

Yes, I was worried, so I'm thinking how to cut. I never cut it. Yesterday I looked at the string in the subway, but did not buy it. What are the options for cutting this cake. At 4 it should even work out.
How do you cut the cake?

Tanya-Fanyathis is great news. Then I will not somehow scoff at this cream. And for the future I will study about sour cream better.

What are the options for cutting this cake. At 4 it should even work out.

Cut with a knife and cut with regular thread. Or a long, serrated knife for bread

[Bast1nda]

Bast1nda, Natalia! Angela has already answered your questions (thanks, Angela!), I will share my humble experience too
I do not always put a thickener in a cream, but only when it is liquid. I add a whole packet of Dr. Etker, beat a little more, and the cream thickens after a while. If for some reason this does not happen, you do not need to get upset: the cake will be soaked better and will only be juicier, just the cream in the layers will hardly be visible.
You can cut it into as many layers as you can and for how long the cream will last, I cut it into five, it's just that now I'm not quite adept at doing it with one hand. I cut the cooled cakes with a long narrow knife.
By the thickness of the dough: I am now baking this honey cake again, and at my own peril and risk I decided to reduce the amount of sugar. Either this moment, or the eggs were smaller, but my dough came out thick (it did not pour). Risking again, I added a tablespoon of homemade kefir (from Filka) to the dough. Now it's worth baking, then I'll write what happens.
Yes! I forgot: I also replaced a tablespoon of flour with the same amount of cocoa ... It's very interesting how the taste of the honey cake will change.

[Biryusa]

Biryusa, ang-kay, Thank you! I will be either a thread or a knife, I want 4 cakes)))))

BiryusaAnd my dough also did not pour, but was shifted and nevertheless according to the photo, like your twin, then of course we can see something else on the cut, but so far it is the same, it is very fragrant.
I wait until it cools down to start cutting and smearing. While the cream was removed to the refrigerator, they write that it can still solidify there, as it should be with a thickener.

very fragrant.

And my whole kitchen smells of chocolate from a cartoon, I'm afraid that the aroma of honey would not be interrupted. Maybe cooled down in a different way "will sound" ...

I cut it into 4 cakes, missed it, put it in the refrigerator. I'm waiting.
I don't know what to cover on top))))))))? Probably I'll do it with icing. I just can't do anything else))))))

I don't know what to cover on top))))))))?

For me, this is the most difficult moment in making a honey cake - I also water it sometimes with icing, but today I have biscuit crumbs again.
Mine is also in the fridge. A spoonful of cocoa completely interrupted the honey aroma and transferred the reddish cakes with its color, it turned out to be just a chocolate cake. But I made sour cream with prunes, as Angela advised. Here.

A spoonful of cocoa completely killed the honey aroma

Class! I don't like honey cake precisely because of the honey taste)

Here it turned out for me.

For me, this is the most difficult moment in making a honey cake - I also water it sometimes with icing, but today I have biscuit crumbs again.

And I have no crumbs, and the cream is very liquid, all the same it would not be covered with it on top. I've already cut a piece to try. Delicious, soaked well. Five cakes turned out. I diluted the blueberry syrup with cognac and soaked it. Plus, I missed the blueberry jam before the cream, the berries peep out on the cut.
For two of us a cake for a few days)))) Decent, by the way, size.

[Bast1nda]

Bast1nda, Natasha! Have you tasted it yet?
I read it in the next message - I tried it I'm glad I liked it

[Biryusa]

Biryusa, you wrote that the dough was thicker this time. Did it affect the texture of the crust, or is it similar to the batter?
The cream is so beautiful in your title photo, it is clear that it is thick, there is a lot of it, I certainly turned out thinner, but I blame the sour cream.
I'll take it next. Since Horeg's whipping cream on the subway, I guess it'll whip well. I take them, but for the sauce, they are great in quality.

[Natalia]

Natalia, with cream the taste will differ from sour cream.

Biryusa, you wrote that the dough was thicker this time. Did it affect the texture of the crust, or is it similar to the batter?

It said: the biscuit turned out to be denser and not as tender as before (it should literally be fluffy). On top of that, when baking, the cake had a bubble, which had never happened before. But I was not particularly upset about the dome - I cut it off and put it on a crumb for sprinkling.With all today's shortcomings, I was completely reconciled with prunes in cream - it turned out sooo delicious!
For the cream, I mostly take 20% of Rosagroexport, it is quite thick, but I already wrote that the liquid cream does not upset me, it soaks the best.

[Biryusa]

Biryusa, Olga, thanks for the recipe!

Melted honey? There is no liquid in winter ...

the biscuit turned out to be denser and not as tender as before (

this is from cocoa

[Biryusa]

Biryusa, Olga, thanks for the recipe!

Ol,
Is yours Honey cake from Andreevna I also have it in my bookmarks, waiting in the wings

Melted honey? There is no liquid in winter ...

I melted it ... I know that there is an opinion that heating is not good for honey, but I thought - since it will bake anyway, what's the difference

It said: the biscuit turned out to be denser and not as tender as before (it should literally be fluffy). On top of that, when baking, the cake had a bubble, which had never happened before. But I was not particularly upset about the dome - I cut it off and put it on a crumb for sprinkling. With all today's shortcomings, I was completely reconciled with prunes in cream - it turned out sooo delicious!
For the cream, I take mainly 20% of Rosagroexport, it is quite thick, but I already wrote that the liquid cream does not upset me, it soaks the best.

Understandably, then I need to reduce the flour next time! It will be more airy.
Of course, I didn't have a dome, but I had to cut the top off and put it on sprinkling, and I puzzle over where to get it))))) Thank you, now I will know where to get it.

About the cream, maybe better, but I liked the white stripes in your photo so much! And will you do it, take a picture, please, separately the whipped cream, well, so that at least somehow I was able to orientate where to go.

[Natalia]

Natalia, with cream the taste will differ from sour cream.

Well, yes, probably, there will be no sourness, but my sour cream husband does not really like it, although he does not recognize her, if not)))) But I think he will like cream more. He also has a cake, I'm not a strong eater))))

And a cream based on mascarpone and the like is possible, what do you think?

[Natalia]

Natalia, the cream is very greasy here. But this is a matter of taste. Here you can whip cottage cheese with cream, it will be good. Even semolina is delicious.