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Honey cake

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2975
Kitchen Russian
Calorie content 192.8 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 5.9 gr.
Fats * 3.7 gr.
Carbohydrates* 38.2 g
* per 100 gr. product
Honey cake
Content

The cakes for such a honey cake are baked very quickly and turn out to be incredibly soft and light. It's all about the technology of preparation and recipe of the dough: we knead it in a water bath with the addition of honey and soda. The texture of the cakes is loose, porous, absorbs the cream well and becomes even softer and juicier. We suggest using custard cream - its delicate creamy taste perfectly complements the "downy" honey cakes.

Ingredients

Cooking process

step 1 out of 13
To prepare the dough, break the eggs into a heat-resistant bowl, add granulated sugar, add butter and add honey. Place the bowl with the ingredients over a pot of boiling water - a water bath - and stir with a whisk until the mixture is completely homogeneous and the sugar crystals dissolve.
step 2 out of 13
After the sugar is completely dissolved, add baking soda to the warm mass and mix. The mixture will begin to foam and grow in size. We do not stop stirring the mass and keep it in a water bath for another half a minute.
step 3 out of 13
Remove the bowl from the water bath and add flour in portions. Stir the dough well with a spoon after each addition of flour. First, you will get a hot liquid dough, with the addition of more flour it will thicken and begin to cool. At the end, knead the warm dough with your hands.
step 4 out of 13
Divide the prepared soft dough into eight equal parts. Put the pieces of dough in a plate, tighten with cling film and put in the refrigerator for a while, while we cook the brew time.
step 5 out of 13
To prepare the cream, break the eggs into a saucepan and add regular sugar, vanilla sugar and flour to them. Rub the mixture with a spoon until smooth. Pour milk in a thin stream, stirring the mass with a whisk to get a liquid consistency without lumps.
step 6 out of 13
We put the saucepan on the stove and heat the cream at a low temperature, without stopping to stir with a whisk. Prepare the cream until it warms up and thickens. You cannot bring to a boil. We immediately remove the finished thick cream from the stove. While the cream is hot, add butter to it and let it melt, mix well.
step 7 out of 13
We put cling film on the surface of the cream so that when it cools, the cream does not dry out, but remains completely soft and homogeneous. In this position, let the cream cool to room temperature.
step 8 out of 13
We take the dough out of the refrigerator and roll out the cakes on a surface, which we lightly sprinkle with flour. You can roll out the cakes on baking paper and transfer them to a baking sheet on it and then bake.
step 9 out of 13
Preheat the oven to 180 degrees and set the baking sheet with the cake to the middle level. We bake the cakes one by one. The baking time of the cake is 3-4 minutes. It is important to monitor and remove the cakes from the oven in time so that they do not dry out and burn.As soon as we got the cake out of the oven, immediately cover it with a plate of the required diameter and cut it around the perimeter to give it an even shape. It is important to do this while the cake is hot, as it will break and crumble after cooling.
step 10 out of 13
Let the baked cakes cool after baking. Save the cakes and grind them in a blender bowl until fine crumbs are obtained.
step 11 out of 13
We coat each cake with custard. We also generously coat the surface and sides of the cake with cream.
step 12 out of 13
Sprinkle the cake with a crumb of scraps of cakes, trying to evenly cover all sides of the product.
step 13 out of 13
Let the cooked cake cool and soak in the refrigerator for three to four hours. After that, the cake can be served.

Bon Appetit!

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