Honey cake shortbread

[Cakes:]

Honey cake shortbread

Category: Confectionery

Ingredients
Cakes:
honey	113 g
butter + margarine or lard	113 g
eggs are large	1.5 pcs (85 g)
sugar	20 g
soda	4 g
flour	360 g
Cream:
sour cream	700 g
boiled condensed milk	1 can
prune puree	4 tbsp. l.
chopped walnuts	30 g
Brandy syrup:	4-5 st. l.
sugar	1 glass
water	2 glasses
cognac	2 tbsp. spoons

Cooking method

• cakes:
• Put fat, sugar and honey in a large saucepan with a thick bottom. I melt it.
• When the sugar has melted (the mixture is usually almost boiling), add baking soda, stir with a strong wooden spoon. The capacity is needed large. Otherwise ... Well, everyone understands everything ...
• Mix the eggs into the slightly cooled mass. If the dough is made with lard, then dry perfume (see gingerbread dough) and flour are added.
• You can bake immediately, you can put it in the refrigerator (it was 3 weeks old).
• I cut the dough with a spatula into pieces, weighing it on a scale, roll it into lumps, 7 pieces of 100 g each come out.
• After cooling, the lumps are hard and greasy.
• I put a piece of dough on a hot, unlubricated baking sheet and stretch it with my fingers to 19 cm (trying on with a glass lid) 1.5-2 mm thick.
• You can preheat the lumps in a bowl on a steam bath.
• I bake until the desired browning. (at what temperature?)
• I shoot on a large board, cut it out with a lid, and stack it on a smaller board.
• The cooled cakes are stored ... Well, they somehow lay there for a year ...
• Cream:
• Instead of condensed milk for cream, you can make caramel from 100 g of sugar.
• I dilute with a couple of tablespoons of sour cream, cool it down.
• Beat with the rest of the sour cream, the total amount of sour cream in this case is 1 kg.
• Instead of caramel, you can take butterscotch or Cow. You can add more creams.
• Assembly:
• I put a large piece of film on the board, on it - cake, prunes, cream (a lot), cake, impregnation spoon, cream, nuts ... etc.
• I wrap it in film, press it down and - in the refrigerator for 8-12 hours. It is possible for a day. It was that they took away after 4 hours, without any complaints.
• After standing, unfold the cake, align and decorate.
• Prune puree:
• Pour the washed prunes with water from the filter, boil, puree with a submersible blender, adjust the density with boiling water. I cool it, stir it with alcohol and put it in jars. I store it in the refrigerator. Long.
• Add a little, because the taste is VERY rich and easily interrupts honey.
• Cognac syrup:
• 1 tbsp. I melt sugar in a wide saucepan with a thick bottom (stainless steel pan), caramelize, dissolve in 2 tbsp. water, bring to a boil and cool. I pour it into a jar, add 2 tbsp. l. cognac. I keep it sealed in the refrigerator. If you don't need a 700-gram can, reduce all the ingredients. Syrup should be enough from 30 g of sugar.
• How I bake in reality:
• I heat the oil-honey mixture in a container of more than 8 liters.
• Honey 900 g (0.7 l can, sold in Auchan and Atak)
• Butter / margarine or lard 900 g
• Selected eggs 11 pcs. (about 700 g)
• Sugar 160 g
• Soda 5.5 tsp (with a slide) = 33 g
• Flour 18 cups (2.9 kg)
• Dough output: 5.6 kg
• The cake is 19 cm in diameter with a thickness of 2-3 mm: dough 100 g; yield 85 g of finished cake.
• Weight loss on baking and trimming 15 g (15%)
• Ready-made 4.7 kg (approx) 55 cakes + trimmings.
• 
• 

The dish is designed for

2 kg cake with cream decoration

Note

The recipe came to me from the Internet a few years ago. In the notebook: Honey 0.5 kg, butter 0.3 kg, margarine 0.2 kg, eggs 6, sugar 0.5 tbsp, soda 3 tsp, flour 8-10 tbsp. Cream from 2 kg of sour cream.IN
The technology for making cakes is taken from the book "Jewish Cuisine", But there the honey-egg mixture is boiled in a steam bath for 20 minutes. At first I cooked, then I just tried to heat it in a bowl with a thick bottom, the taste turned out to be good. I assume that the steam was used for the enamel cookware so that it would not burn.
The dough is problem-free, it is always soaked perfectly, without soaking into porridge, and if it stands longer, the borders of the cream and dough completely disappear.
Mom thinks this is the most delicious cake.

These are 19 cm in diameter.

55 cakes must be tried, an interesting option, especially with storage. Do you store it in the freezer?

On the loggia, in a tied bag

[Tyetyort]

Tyetyort, Elena, bookmark for now,: mail1: but I think I'll try to make a small cake soon. Everything is very interestingly described both about prunes and about cognac alcohol. Thanks for the recipe.

To your health, Tanya! Peki, you won't regret it.

Fresh photo, baked for mom

Lena! Wonderful cake! I have already bookmarked it !!!; !!; !!!! But 55 cakes I'm still a maximum of 30 per cake, the most hooked on me is mashed prunes ..
By the way, I also stopped bothering with the bath. I do it in a cauldron and everything is ok

Flax, in the same place the conversion to 2 kg! See the recipe!

I saw of course!
I just fall from the volume of production and immediately think about a sore back.

And the beauty is that the cakes are soaked in syrup! They do not get wet, the cake is less greasy and saves



Back, yes, it hurts. Pilates is our everything! The main thing is, DO NOT MISS the workouts!

[Tyetyort]

Tyetyort, Helen! this is my favorite topic - honey cake
I recently looked at Russian cakes on Instagram. and such and such, and fruits, and Malaysia, among them a honey cake sprinkled with crumbs. and the signature is my favorite cake

Mom also has a favorite!

Honey cake with caramel-sour cream, two layers of raspberry puree coolie. Decorating cream cheese in butter with processed homemade cheese （recipe with HP）, berries, gingerbread with photo printing.

I just adore the honey cake, the main thing in it is the top, then how you decorate it, you can do almost anything with it)

[DariaPanina]

DariaPanina, the main thing in the honey cake is the content (my opinion), but you are right in your own way.

Waiting for a miracle!





Weight 2 kg

Each cake weighs about one and a half kg.

The cooled cakes are stored ... Well, they somehow lay there for a year ...

Tetiatort, Elena, how do you store the cakes? In what? Where?

[Evgeniya]

Evgeniya, baked in a bag on the loggia, the dough in a bag in the refrigerator. There is no liquid in the recipe, it is, in fact, gingerbread dough.



And more ... Weight 2.2 kg. Included is a congratulatory plaque, but it did not appear in the photo, it was made later.

[Tyetyort]

Tyetyort, Lenochka, I did not pass by such a beautiful honey cake! Today I also have a honey cake, but with a honey biscuit in the microwave)). I laid out the recipe for this biscuit for a long time, even when I was 13. It turns out very successful, no need to fool around with the oven. Of course, you bake soooo volumes! But - what if it comes in handy? I did it today (yesterday I baked it) for 6 eggs - it turned out to be 28 cm in diameter and 8 cm in height. I, on the recommendation of our girls from the forum, bought polypropylene buckets of different diameters, you know, these are transparent and large white. They also sell all kinds of milk and pickles. Marked 11 cm up from the bottom and cut it off. Form for a biscuit in a micron - the bomb turned out! It takes me 12.5 minutes for 4 eggs. I am sending photos of today's cake to you - it is badly decorated (I did Wet meringue for decoration, for the first time in Kesh. I pulled my tails behind the nozzle ((. And I didn’t steamed much for the house). But the idea itself. And, of course, the cakes were thick ((. But They were soaked with custard, I didn't take any more impregnation. And the taste itself is absolutely the same as in a regular honey cake! Yes, I'm sorry for the uncleaned plate in the cut - I clicked it while slicing it for tea))).

[Prus - 2]

Prus - 2, Lyuba, handsome! I hope you will reach my recipe too?

[Lenochka]

Lenochka, I will definitely come! Bookmarked it!

Weight 1.1 kg