Custard cake "Honey"

[2 pcs]

Custard cake "Honey"

Category: Easter

Ingredients
Flour	1 kg
Butter	200 g
Cream 10% (I have taken from home milk)	200 ml
Honey	2 tbsp. l with a slide (I have no slide, how many was)
Eggs	10 pieces
Pressed yeast	40 g (if dry, 11 g notch is enough)
Sugar	1 st
Salt	0.5 tsp
Vanilla sugar	20 - 30 g
Ground cardamom, saffron or turmeric, nutmeg	by a pinch (optional)
Zest from one lemon (I had a small lemon, I also added 1 tbsp. L lemon juice to the whipped egg whites
Raisins, dried apricots, candied fruits, almonds (composition at your discretion)	300 g
Vegetable oil (refined)	8 Art. L (this is ~ 120 gr (for kneading)
Cognac	1 tbsp. L in the dough (this is if the dried fruits were not previously seen in the cognac)

Cooking method

• Let's prepare the ingredients first.
• 1. First of all, let's prepare all the fillers.

• I had in advance soaked in cognac - white and blue raisins, dried cherries, dried apricots, candied fruits, almond petals and chopped walnuts. But since I had already baked 2 types of cakes with this mixture in advance, I wanted variety. And I added 100 grams of pink liqueur to the rest of the soaked mixture.

• You can make your mixture of additives according to your taste and favorite composition. Here, as they say - the owner is a master!
• But in any case, raisins and dried fruits must first be washed, dried on a towel, and steamed or soaked in cognac (rum, amaretto, liqueur, etc.)
• Before kneading the cake dough, pour the prepared mixture into a bowl and crush it with flour through a sieve. Stir well so that the flour is evenly distributed over all dried fruits.
• Sift 1 kg of flour into a separate bowl, and from this 1 kg we select 200 gr. And pour all the dry fillers that you have chosen for your cake into the remaining flour (vanilla is required, cardamom is desirable, everything else is optional)
• 2. Cooking dough.

• In a saucepan, melt the sl. butter, let it boil a little, 3 minutes

• Pour in the cream, stirring occasionally, bring to a boil.
• Add 2 full tablespoons of honey, stirring, bring to a boil (my first mistake, deciding to make this pasque, I hoped that I had enough honey. And only here, taking the jar, I found that it was almost empty. I scraped off 2 spoons from the walls)
• Remove the stewpan from the heat, add 200 grams of flour, which were poured in advance, into the boiling mixture, and stir vigorously so that all the flour is brewed.
• Put the saucepan on the fire again, and stirring all the time, evaporate the excess moisture. At the same time, the dough lags behind the walls of the dishes, but is viscous and sticky

• Remove the stewpan from the heat. Set aside for 20 minutes so that the custard mass cools down a little.

• Add to the cooled mass, one at a time, 2 pcs eggs (10 pieces) and rub thoroughly with a spatula until smooth. This is very easy to do, since the mass is very plastic and pliable. The dough is sticky and fatty, but moderately dense

• Transfer this dough to a bowl in which you will knead the dough. I was not going to knead with my hands, and I offered it to the kneader bowl.

• Use your hands to spread the dough into a flat cake. If the cake is still hot, let it cool slightly.
• Crumble the measured yeast into the center of this cake, or sprinkle with dry

• Now, turning to the center of the edge, seal the yeast in an envelope

• Knead the dough for ~ 10 minutes. The dough is fatty and plastic, and kneading very easily, effortlessly, even by hand. Knead very thoroughly so that the yeast is evenly distributed throughout the dough. If you knead by hand, then at the end of kneading, you can throw the dough on the table once or in a bowl (3 times). This will allow the dough to draw in more air.I was kneading with a hook, I think that the dough got enough air, so at the end of the batch I just patted it with my hands. Cover the bowl or bowl with a towel or plastic wrap and send to a warm place 1 to 1.5 times to rise. After 1.5 hours, my dough became plump and loose in appearance. But it did not rise as it does with a regular yeast dough. This is how it should be!
• The tablet camera did not convey the puffiness that was in the dough.
• 3. While the dough was coming up, we will prepare the eggs
• Divide the remaining 8 eggs into yolks and whites. Pour salt into the yolks, loosen and set aside. Beat the whites until a standing foam, and gradually pour out the sugar, without stopping to beat "to the peaks" (I didn't take pictures here, there was no time. And the tablet was discharged)
• 4. Dough came up. We begin to knead the dough.

• Pour the yolks into the matched dough. Add a couple of tablespoons of flour and start kneading the dough. As you mix, gradually add all the flour.

• The author advises stirring in the whipped whites together with the yolks. But I added proteins only when I mixed in all the flour.
• If you knead the dough with your hands, add the vegetable oil gradually, alternating with flour. But I poured the butter at the very end of the kneading, in order to pick up all the flour from the walls of the bowl and collect the dough into a uniform lump.
• That's it, the dough for our cake is ready! Now you need to cover the dough with a towel or plastic wrap and send it to the second proofing. Arrange the dough for 1.5
• But here my head is not aware of what it is thinking, probably about the still uncut salads, and by inertia I pour a mixture of raisins, dried fruits and nuts prepared in advance into the dough. There is nothing to do, well, do not choose it now, you have to mix raisins into the dough
• For the 2nd proofing, my dough went completely filled. I thought the dough would not work. But an hour later, there was a lush hat over the bowl, the dough increased more than 2 times
• 5. After the second proofing, knead the dough and add dried fruits, carefully mixing them into the dough (I missed this point, by mistake!)
• 6. Spread the dough on the pre-prepared molds

• The author advises to lubricate the sl. butter or margarine, and sprinkle with semolina. I have run out of large paper forms, only a few small ones left. I have special, split molds for beads, but they do not fit in my 46L tabletop oven. I had to get my old Soviet-made molds. I greased them with vegetable oil and cut out parchment circles to the bottom.

• I got 10 forms - 3 small paper ones, and 7 more metal ones
• 6. Cover the forms with a towel and send them to the third proofing, about 1 -1.5 hours.
• 7. Heat the oven 175 '- 180'. We put a frying pan or a baking sheet with water on the bottom. Or just sprinkle in the oven so that our cakes are baked with steam for the first 10 minutes.
• We very carefully transfer the molds to the oven. Bake for about 35 - 40 minutes, until tender. Baking depends on the size of the mold and your oven, maybe up to an hour. I checked for temperature 95'-96 ', and then another wooden torch.
• If the top begins to brown, cover with damp parchment paper. My parchment is hard to expose, the shadows are close and the parchment is on fire. They torment, but there is no other way
• 8. We very carefully take the finished pies out of the oven, and also carefully remove them from the mold, trying not to shake them so as not to settle.
• We lay the beads sideways on a towel to rest and cool down, and every 5 -10 minutes we rotate them (turn them over) for uniform cooling,
• We decorate our Easter cakes according to our wishes and possibilities.
• 
• This is "Honey" Easter cake in the center, on a platter with handles. On the left is Alexandria, and in the background is Easter cake from Myasoedovskaya
• 
• And of course the cut
• 
• 
• Good luck and a wonderful holiday with delicious pastries!

Note

The recipe for this cake (my recipe goes under the name "Paska Zavarna Medova" in the Ukrainian way) I have written down a long time ago, or rather a clipping is pasted in. I don't even remember where he came from, most likely from some kind of culinary brochure. But I had never baked it before, and generally forgot about its existence.And the other day I had to urgently prepare for baking another new recipe from our forum, "Dream" cake, and then something happened, and I was knocked out of the forum. All attempts to get to the forum, using all the gadgets, were unsuccessful (later it turned out that there was an accident), but it scared me in earnest. And out of despair, I crawled through my old notebooks.
And that's how I discovered this forgotten recipe! And then I decided that in the morning I would bake it!
But for this day I had already planned, and already delivered dough, another Alexandrian cake (cakes from Myasoedovskaya have already baked), and a bunch of things to do to prepare a cheesy table, so it was not without jambs.
And although an unknown author writes that I have to mess with this recipe, I did not notice it. I did everything between times, quickly. True, I did not knead the dough with my hands, but with a dough mixer. Maybe that's why this recipe seemed to me quick and easy, hassle-free.
But the manual kneading and the little hassle are worth it!
The cakes turned out to be excellent! Moderately dense, buttery, creamy taste of ghee, and at the same time tender, light and fibrous dough structure. And the scent ... mmmmm ... she smelled more than all my baked sand, although the fillings were all the same in all 3 recipes.
Today is the holiday of Great Pasque! But after the guests left, I had only 2 pieces from 10 left for me of this particular pasque. On the table I cut Myasoedovskaya, Alexandria and this one. We ate all of Honey, and the rest just tried. And they only asked for Honey.
The husband also immediately noticed that Honey is sprinkled with blue-lilac sprinkling, he chooses only this one.
And he said, for the future, that it's enough to experiment with several recipes. Did this one and that's enough!

[nila]

nila, Nelya, I salivate !!! So I would have eaten a piece !!!

Cream 10% (I have taken from home milk) 200 ml

And who does not have homemade milk, what to replace? Nel, will sour cream go?

[Matilda_81]

Matilda_81, Gulnara, Thank you !
I had to get ready for the road!
All 10 of the Medovs were still in place. But by the evening there were only 2, the smallest remained! My daughter did not want to take others, and even took these only to the matchmaker. And she told me and my father - you still have many others! Now, only until the next Pack!
It could have been repeated on Postings, but the honey ended. And yet I want to try Masha's "Dream" too.



Tancha, Tatyana, it was me who replaced 10% of the cream for the cream that I removed from the house, milk. And so, what, what, but 10% of cream in all our stores like shoe polish full! Here with a heavier cream worse! But I don't know how sour cream will behave in this recipe, you will boil it. It is still better to use a heavier cream.

[nila]

nila, Nelya, interesting baking dough preparation! Thank you for the recipe!
I already wrote in the Gazebo how I bake cakes with honey. I figured out the number of ingredients, I take almost everything, only without vegetable oil, I only use ghee. Well, I don't brew. I'll try your recipe next year, we'll be alive!
Tell me, what does soaking raisins in cognac give? I read it many times, but never was so honored to do

[Marina]

Marina, about vegetable oil - many people in Ukraine add vegetable oil to their Pasok recipes. And I, for how many years the river of the Pasochka, never do without vegetable oil.
Firstly, it helps with the final kneading of the dough, and when laying out the dough into molds.
And, secondly, Sand with vegetable oil does not stale longer.
It's just that in this recipe, the author writes to gradually add these 120 grams when kneading by hand. But since I threw it into the mixing bowl, I immediately kneaded it without rust. oil, and added it at the very end. But she didn't pour everything out at once, but gradually, watching how the hook picks up the dough into a lump, and absorbs this oil.
At the end of the kneading, I took the dough, opened it with my fingers, and my fingers were clean. The dough absolutely didn't take to the fingers. And when rolling the balls for the molds, it did not stick to the hands, although it was sparse and viscous.But I still rolled balls with rast. oil. For this procedure, it was possible to leave, not interfere with the dough, 20-30 grams of butter, but I also blundered here, did not think and poured everything into the dough.
And soaked raisins, dried fruits in cognac gives a soft, rich raisin taste. I always before Christmas, and before Pasca, a week before, I make the mixture, which I described in the recipe, almost a full 2 ​​liter can, and pour cognac. Not a lot of cognac, 100 grams for the whole jar, but then all week I have to rope this jar, turning it over. Then I use it for stollen, rolls, and of course cakes. But this year I had a cognac made by my husband. I didn't get the full aroma. And that's why I decided to add rose liqueur for this paste. That was what we needed!
The author advises to boil raisins and dried fruits in amoretto, and add cognac simply to the dough. But I haven't had amoretto for a hundred years, and rum has forgotten its taste too. So I do this.
I just thought that dried fruits and nuts that I noticed in cognac are the norm, so I did not specify in the recipe about the cognac in the dough. But many do not make such a mixture, and then the cognac in the dough completely drops out.
Probably need to correct the recipe.

[nila]

nila, Nelya, the recipe is wonderful! For a long time I can "hear" the aroma and taste the composition. My grandchildren say: "Bah, well, if cakes are baked only for Easter, can you bake rum grandmas from Easter cakes?"
So, as soon as we finish eating the cakes, wait with a report on "honey cakes."

[Painting]

Painting, Volume, yes, I also fell for the composition of the ingredients when I dug up this long-forgotten recipe at home. And I immediately realized that I needed to bake this particular cake. Apparently, in my younger years, I was still not quite experienced, that I still have never tried it.
The cake is really very fragrant!
Tomochka, I will look forward to your report!

[nila]

nila, Nelechka! Interesting recipe, while bookmarking! The grandson loves honey, I hope he will like it!

The avatar is wonderful, light spring, with a breeze!

[Kras-Vlas]

Kras-Vlas, OlgaThank you for paying attention to the recipe for my cake. I understand that I brought him the forum at the wrong time, now only until next year.
It's good that the granddaughter loves honey. Only in this recipe the taste of honey is not felt at all, for example, as in a honey cake. Maybe I just put the minimum portion of honey.

And it’s our Irishka who gave me one. And the truth is spring, with a breeze. Only here it is almost summer, today I was sunbathing in the garden in a T-shirt. So it's time for me to change for summer, with a Panama

[Nelechka]

Nelechka, thanks for the recipe!
I admit that I was initially looking for recipes to make it easier, yes. I’m lazy, yeah.
But I was very interested in the process, the result, and the description itself.
Nelchik, thanks! I take notes!
Great, really! Gorgeous Easter cake!

Ritochka, thank you too, that did not pass by!
I remember that you, like me, love simple and quick recipes. But, Ritus, for the sake of such a holiday, once a year, you can sweattry!
But in fact, the whole process, with the help of our assistants, I did not even notice. Manual work is to brew the tea leaves, and it is brewed easily and quickly, then make a cake and fold it into an envelope. The rest will be done by our assistants. Then put it into molds again, and decorate the beads themselves. All!
I, along with these pastries, redid a bunch of work in the kitchen.

[nila]

nila, Nelya, take the report



The cake is very tasty, aromatic and tender. From 1/2 of the norm, three Easter cakes were obtained. I cooled the small ones on the side, and the large ones are more stable, so I simply cooled them on the wire rack, without laying them on their sides. I replaced the spices with a gingerbread mixture, the smell during baking was breathtaking throughout the apartment. Honey in the kulich is not felt at all, as if it is not there (this is for non-honey lovers). The family really liked the cakes, they asked me to convey to you great gratitude for such a yummy, so that I will bake more than once.

[Nelya]

Nelya, Thank you! I realized about soaking raisins that we also need to switch to this method of preparing raisins.
And I am aware of vegetable oil, usually before pastry chefs always added oil, I myself, when I bake baking, also add olive oil, and I never added to Easter cakes.
And this is my honey cake, but not brewed.

[Tatyana1103]

Tatyana1103, Tanechka, oh, how glad I am for your report! Thank you that in spite of the fact that the holiday seems to have passed, and I know that you have already wholeheartedly fed your family with various Easter cakes this year, you still trusted and decided to try this recipe too! Thank you very much, and a special thank you for such wonderful pictures! I am very pleased that not only our family liked the taste of this cake very much!
marika33, Marina Thank you too for the photo of your Kulich! Yes, you can see a slightly different structure of your cake, more airy, more like bread dough. But it is understandable, because you do it without tea leaves.
Marinka, I often add olive oil to bread, and I don't seem to feel its taste in bread at all. But when I don’t add to the pastry, I would even be afraid.
Why? I don't know ... well, I absolutely don't like my mayonnaise on olive oil ... the comparison is not correct, but maybe that's why I'm afraid to pour olive oil into the butter dough? Or is it just a force of habit?
Tell me, how does olive oil behave in cakes?
I will clarify that I never add unrefined oil to any dough, only odorless, refined oil.

[nila]

I never add unrefined oil to any dough, only odorless oil, I use refined.

nila, Nelechka, I added unrefined corn oil to your cake, though of good quality, I bought it at the fair and absolutely no taste in the finished kulich. I also add it to yeast pancakes and everything is fine, but only refined to muffins and other sweet pastries.
The grandmother in the village used to be a lot of baking yeast baked and always added unrefined vegetable oil to the dough, and even what, from the very bottom, where it is thicker, I have not seen this for a long time, everything is filtered to transparency.

Tanya, thanks for the experience! Maybe it’s really in vain that I’m so afraid to add some kind of fragrant butter to pastries? I have to try it somehow, otherwise I can only add bazaar oil to fried pies. And by the way, we often have such sediment in bazaar oil. I usually pour it out. Now I will know where to apply it

[nila]

nila, Nelyawithout trying, you still won't understand whether it suits you or not.

Tanya, so I want to try! Just for starters on ordinary yeast pies

I meant it, good luck

[Nelya]

Marinka, I often add olive oil to bread, and I don't seem to feel its taste in bread at all. But when I don’t add to the pastry, I would even be afraid.
Tell me, how does olive oil behave in cakes?
I will clarify that I never add unrefined oil to any dough, only odorless oil, I use refined.

Nelya, I never add vegetable oil to Easter cakes. Olive oil used to be added to baked goods. The rolls were excellent. I have never had such pastries and never will. Because the oil was some sort of confectionery olive. A friend of ours worked in a polyclinic, she had a nurse, and that sister worked at the Babaevskaya confectionery factory. The years were 90s. This oil was from the factory. It was very tasty, but not green, refined, baked goods were airy and fragrant. I have not seen such oil on sale.

It's a shame, but so no one dared to try this delicious and very fragrant Easter cake. But then I'll hang out on this thread myself
I have been baking it only for the second year, but I feel that this recipe will be in my permanent. This year, she abandoned Myasoedovsky, and her beloved Alexandria in favor of custard Honey, and now Dream Easter cakes are on the way.
I will decorate tomorrow, but for now I will show you the pictures of not decorated.

Not in the context yet. This year, not a single defective one, the husband is offended - he has no cake to try

Nelya, hello! Happy Easter to you!
I didn't bake your pastries! But my question arose, what yeast did you use this year? The Lviv people let me down this year. The dough went very badly. And that year, the Kryvyi Rih people raised the dough a lot, so that my pasks all got out. And I have to bake for the memorial week, I don't know what to do. I can put those and those