Cooking honey cake with custard. Homemade honey cake with custard - step by step recipe with photo

Time for preparing: 2 hours.
Servings: 8-12.
Impregnation time: 8 ocloc'k.

Kitchen appliances and utensils:

• Stove with oven.
• Fridge.
• Blender (whisk).
• Saucepan, bowl.
• Kitchen Scales.

• Tablespoon.
• Tea spoon.
• parchment paper.

Required Products

• Chicken egg 4 pcs.
• Sugar 320 grams.
• Honey 70-80 grams.
• Butter 400 grams.
• Flour 400 gr. + 1.5 tablespoons.

• Milk 300 ml.
• Vanilla sugar 10 grams.
• Salt on the tip of a knife.
• Soda 25 grams.

Any honey will do for the honey cake test, but better to use dark- then the baking will turn out more fragrant. All products must be fresh and of high quality. Sift flour beforehand.

Cake history

It is believed that honey cake with custard was invented in Russia at the beginning of the 19th century. His served at the imperial table and in the homes of noble courtiers. As time went on, the cake spread almost throughout Europe. Many varieties of honey cake have appeared, but the recipe with custard can rightly be called a classic.

Step by step recipe broken down by ingredients and staged cooking. This honey cake recipe step by step photo will tell you the sequence of performing all the steps for preparing custard honey dough and custard.

A step-by-step recipe for honey cake with custard

Dough preparation

Honey cake recipe with choux pastry simple enough. Even a novice hostess can easily cope with it.

Step 1

• Eggs 2 pcs.
• Sugar 90-180 grams.
• Honey 70-80 grams.

Place honey, eggs, sugar in a saucepan. To mix everything. Put the saucepan with the mixture on a small fire and heat, stirring constantly.

Step 2

• Wheat flour 400 grams.
• Soda 25 grams.
• Salt on the tip of a knife.

When the mixture in the pan becomes homogeneous, pour all the flour, salt and soda into it. Remove the pan from the heat and knead the dough. Before the dough has cooled, divide it for 8 parts.

Cake baking

Step 1

Roll out one part of the dough on parchment paper. Optimal thickness 3-4 mm. Cut out a circle from the dough with a lid from a saucepan or a plate with a large diameter.

Step 2

To warm oven up to 190 degrees. Bake the crust until slightly golden brown. Baking time approximately 3-4 minutes. Put the finished cake on a flat surface to cool. Bake 7 more cakes in the same way.

Dough scraps also need to be baked - they will be needed to decorate the cake. Grind the dough scraps that were baked with the cakes in a blender.

Cooking custard

Let's figure out how to make custard for honey cake.

• Sugar 180 grams.
• Yolks of 2 eggs.
• Flour 1.5-2 tablespoons.

• Milk 300 ml.
• Butter 400 grams.
• Vanilla sugar 10 grams.

Step 1

In a small saucepan, combine sugar, egg yolks and flour, and vanilla sugar. Into this mixture add hot milk little by little, stirring continuously.

Put the pan on a small fire and bring the cream to a boil, stirring constantly. Remove from fire and cool.

Step 2

into cream mixture add softened butter. Using a blender, beat the cream until fluffy and smooth.

Cake assembly

Put a little cream on a large plate, distribute it on a plate. Place the first cake on a plate, spread with cream, put the next cake on top. Thus collect the entire cake. Coat the top and sides of the cake with cream and sprinkle with crumbs of cakes crushed into crumbs.

Cake recipe video

How to decorate a cake

There are many options for decorating a cake. The cake looks beautiful and appetizing fresh berries. Walnuts, almonds, dried fruits, prunes, dried apricots, chocolate glaze… You choose!

1. 1 cup (200 ml) contains approximately 140 grams of flour or 180 grams of sugar.
2. There are approximately 35 grams of honey in a tablespoon.
3. A teaspoon contains 24 grams of baking soda.
4. The lower the fat content of the butter, the more flour you may need.
5. The thinner your cakes, the less time it will take to soak.
6. If you don’t have time to make a cake just before the holiday, bake the cakes in advance. They can be stored in an ajar dry container for several days.

This cake is best served with tea, coffee or milk (for children). Cut the cake into small pieces if the company at the table is large, and into larger pieces if you are gathered in a narrow circle. This delicate cake eaten completely unnoticed.

Possible other cooking options and ingredients

If you have never had to cook cakes before, but really want to impress and please loved ones, it will be indispensable.

It can be different: cream of sour cream, cream with condensed milk, custard ... and even caramel cream.

Custard with condensed milk for the Medovik cake goes well with chocolate chips, nuts and prunes. Small pieces of these products, laid out on cakes on top of the cream when assembling the cake, will give it a special taste.

You can find the recipe on the Internet. A cake prepared according to this recipe will appeal to those who like the light sourness in the cream that sour cream gives it.

Chocolate honey cake with custard will be appreciated by lovers of chocolate pastries. It combines the honey aroma with the taste of chocolate and a delicate, moderately sweet cream.

A === Honey cake with condensed milk recipe with photo === just a godsend for those who love the sweet and rich taste of condensed milk.

Every family prepares a lot for the holidays. delicious sweets, and one of these most beloved desserts can become. It turns out so soft, tender, incomparably fragrant and appetizing that it just melts in your mouth. Of course, this miracle is being prepared for quite a long time, but believe me, the effort expended is worth it!

Ingredients for making honey cake with custard:

Dough:

1. Wheat flour (sifted) 2.5 cups per dough (about 400 grams) and 2-3 tablespoons for rolling
2. Sugar 1/2 cup (100 grams)
3. Chicken egg 2 pieces
4. Butter 50 grams
5. Honey 2 tablespoons
6. Baking soda 2 teaspoons (no slide)
7. Table vinegar 1 tablespoon
8. Salt on the tip of a knife

Cream:

1. Sugar 1 cup
2. Wheat flour (sifted) 4 tablespoons
3. Whole milk pasteurized 500 milliliters
4. Chicken egg 1 piece
5. Butter 150-200 grams

Products not suitable? Choose a similar recipe from others!

Inventory:

Deep saucepan (capacity 5 liters), medium saucepan (capacity 3 liters), glass (capacity 200 grams), whisk, mixer, tablespoon - 2 pieces, teaspoon, kitchen knife, cutting board - 2 pieces, stove, plastic food wrap , deep bowl - 2 pieces, silicone spatula, freezer, refrigerator, metal kitchen spatula, rolling pin, baking paper, kitchen potholders, deep saucepan (cauldron or non-stick pan), large flat dish, dessert plate.

Cooking honey cake with custard:

Step 1: prepare honey dough.

First of all, put on a strong fire a deep saucepan half filled with ordinary running water, and bring the liquid to a boil. After that, put 2 chicken eggs in a small clean bowl and mix the yolks with proteins for several minutes until uniform consistency, as well as gentle splendor.

Then we send 1/2 cup of sugar, 50 grams of butter, 2 tablespoons of honey into a smaller saucepan and put everything on the previously prepared water bath.

We melt these products to a homogeneous liquid mixture without grains, constantly shaking with a whisk. This process will take approximately 5–7 minutes.

Then we add salt on the tip of a knife, soda slaked with vinegar, and pour beaten eggs in a thin stream. We stand everything in the bath 5 more minutes, while not forgetting to constantly mix the ingredients so that they do not curl.

After the required time has elapsed, pour the first glass of flour into the bowl and cook everything again 5 minutes, stirring vigorously.

Then, using a kitchen towel, remove it from the water bath, put it on the kitchen table and send the remaining flour there, while kneading a thick, slightly sticky dough with a silicone or wooden kitchen spatula. We tighten it with polyethylene cling film and send to freezer on the 20–30 minutes for which we heat the oven up to 200 degrees Celsius.

Step 2: form honey cakes.

After 20-30 minutes cover half of the kitchen table with a sheet of baking paper and sprinkle it with a thin layer of wheat flour. We also crush the second part of the countertop with it, send cold dough from the freezer to it, roll it up with a sausage and a metal kitchen spatula, divide by 8–9 equal parts.

We take one portion of the semi-finished flour product, put it in the middle of the baking sheet and roll it out with a rolling pin into a round layer with a thickness up to 2-3 millimeters.

Then we install on its surface an ordinary lid from a large pot or a flat dish, the diameter of which depends on your desire. With a sharp knife Separate excess pieces of dough, forming an even circle. Set the scraps aside, you'll need them later.

Step 3: bake honey cakes.

Now we drag the baking paper with the flour layer onto a non-stick baking sheet and send it to the oven preheated to the desired temperature for 3-5 minutes. The bases bake fairly quickly, but the cooking time may vary depending on the temperature and type of stove.

While the first cake is being prepared, we form the second in the same way, and keep the rest of the dough in a refrigerator, previously covered with polyethylene, not to dry out.

After 4-5 minutes We put kitchen gloves on our hands, we take out a baking sheet from oven and put it on a cutting board. We carefully drag the sheet with the finished cake onto the countertop, and in its place we send the second one, with the still raw flour layer, and bake it in the same way as the previous one.

By the end of the preparation of the cakes, there will be trimmings. We roll them into a ball, level it into a layer 5 mm thick and bake 5–6 minutes to dark beige. Transfer the slightly cooled cake bases to a clean cutting board and cover. kitchen towel leaving a small gap so that they do not dry out.

Grind the last cake from the baked “cuts” into crumbs in any convenient way, for example, crumble with your fingers, chop with a blender or chop on a medium grater and pour into a clean deep dish.

Step 4: prepare the custard.

Next, put the chicken egg in a deep dry bowl and pour 1 cup of sugar. Beat these ingredients with a whisk or a mixer until smooth, as well as complete dissolution of the grains. After that, pour whole pasteurized milk into it, send 4 tablespoons of sifted wheat flour and mix everything again so that a mass without lumps is obtained.

Then pour the liquid "gruel" into a deep saucepan, non-stick saucepan or cauldron and put this dish on medium heat. Stirring constantly, bring the mixture to a boil. As soon as it starts to gurgle, reduce the heat to a minimum level and cook the cream until it thickens. By consistency, it should resemble sour cream of medium fat content. When the mixture is compacted to the desired structure, remove it from the stove and let it cool slightly, so that it is warm, but not hot.

After that, put 150-200 grams of butter in the cream and beat everything until smooth and airy. This process will take approximately 4–8 minutes, depending on which kitchen appliance will be used.

Step 5: form the honey cake.

Now we shift one honey cake onto a large flat dish and grease it with a generous portion of cream, 3-4 tablespoons are enough. Then we distribute the second cake on it, lightly press it with the palm of our hand and apply the next portion of the egg-milk custard mixture onto the flour base. We continue to form the cake until all the honey cakes run out.

With the rest of the cream, grease the top, as well as the sides of the dessert and sprinkle cooking masterpiece crushed crumbs from baked dough scraps. After that, we cool the almost finished creation to room temperature, tighten it plastic wrap and send it to the fridge 12 hours for impregnation.

Step 6: serve honey cake with custard.

Custard honey cake is served chilled on a large flat dish as a dessert.

If desired, it is decorated with berries, fruits, cut into 6, 8 or 10 equal pieces, laid out in portions on plates and served with drinks such as tea, coffee, cappuccino, cocoa, juice, warm milk, kefir, yogurt. This miracle turns out to be moderately sweet and tender. Enjoy!
Enjoy your meal!

If the oven is large, you can bake 2-3 honey bases at the same time;

Very often, a sachet is placed in the dough or cream vanilla sugar, this spice gives finished product more refined aroma;

finished cake can be decorated not only with ground baked cake scraps, but also with chopped cookies, nuts, chocolate, fried oatmeal, sesame;

An alternative to baking soda is 1 sachet of baking powder for dough (weight 15 grams).

Medovik cake is liked by many thanks to it honey aroma and soft tender cakes. The tenderness of Medovik directly depends on the cream with which the cakes are impregnated. There are a lot of cream options. This is protein, butter, sour cream, custard, cream from cream, from condensed milk. I will share with you the recipes for two classic creams for Medovik, which my mother taught me to cook. We will learn how to cook sour cream and custard. Perhaps they will be useful to you for cooking. And also I will share with you some tips that I hope you will take into your culinary piggy bank.

Delicious sour cream for Medovik cake

We will need:

• sour cream - 0.5 kg;

• sugar (or powdered sugar) - 1 cup.

Time for preparing: 15 minutes.
Servings: 1.
Kitchen appliances and utensils: a mixer and a bowl in which we will prepare the cream.

Vanillin can be added to the cream. I often put grated lemon zest and squeeze some juice from a lemon. It turns out very tasty and fragrant.

The composition of sour cream includes many vitamins, trace elements, such as zinc, phosphorus, potassium and magnesium. As well as organic acids, including beta-carotene and biotin. And the high content of calcium in it makes it very useful product for the skeletal system.

Sour cream also helps to restore strength and is a good antidepressant!

Other options

If you need a more liquid cream, then instead of sugar put in sour cream condensed milk(1 glass). It can be used by preparing - Honey cake with condensed milk with a photo -. You can add 2 or 3 tablespoons (without a slide) cocoa powder or instant coffee.

Such a cream can be used in a recipe.

Custard for honey cake

Custard is very widely used in confectionery. They lubricate cake layers, pancakes, fill eclairs and tubules.
Here I will tell you how simple and easy it is to make custard and present several variations of it.

We will need:

• milk - 0.5 l.;
• sugar - 200 grams;
• yolks - 4 pcs.;

• flour - 50 grams;
• vanilla sugar - 1 sachet.

Time for preparing: 30 minutes.
Servings: 1.
Kitchen appliances and utensils: two pans (for milk and cream), a whisk and a mixer.

Any delicacy becomes ten times tastier if you add it with delicious custard. The classic "Honey cake" will also not be an exception, because this cake is a true field for experimentation. Honey cakes are impregnated with protein and elementary simple sour cream, and if it seems to you that you have already tried all the variations of the delicacy, pay attention to the following recipes.

Classic custard for "Honey cake"

Simple is the usual filling for eclairs, but this does not mean that you should limit yourself to lush cakes. Try cooking with classic cream"Honey".

Ingredients:

• egg yolks - 60 g;
• granulated sugar - 65 g;
• flour - 15 g;
• potato starch - 15 g;
• milk - 300 ml;
• 1/2 vanilla pod.

Cooking

In a small bowl, beat the egg yolks with sugar until white, add starch and flour, mix again and set aside.

In a saucepan, heat the milk with the vanilla pod. Remove the milk from the heat, extract the vanilla and, intensively stirring the egg yolks with a whisk, begin to pour hot milk into them. it is necessary to act extremely quickly so that the yolks do not curl.

We return the finished cream to medium heat and cook, stirring, until thickened. Pour the cream into a chilled bowl and cover with cling film on top so that the film is in contact with the cream layer - this way, the latter does not wind up during cooling. Now it remains only to completely cool our delicious custard and use it to make Honey Cake.

Custard recipe for "Honey cake"

If the last recipe was exceptionally classic, then this one is its complete opposite. Have you tried Chocolate Medovik? Not? Then it's time to start cooking!

Ingredients:

• dark chocolate - 200 g;
• granulated sugar - 245 g;
• starch - 95 g;
• eggs - 2 pcs.;
• egg yolks - 4 pcs.;
• milk - 1 l;
• a pinch of salt;
• butter - 3 tbsp. spoons;
• a drop of vanilla extract.

Cooking

Melt the chocolate in a water bath and leave it over it so that it remains liquid.

In a medium bowl, combine the starch with half the sugar, add the whole eggs and egg yolks, beat for 2 minutes without stopping, ready mix should become white and airy.

Separately, combine half the sugar with milk and salt, mix, put on fire and bring almost to a boil. Pour hot milk into eggs, stirring constantly. The preparation of the custard for "Honey cake" is almost complete, it remains only to return the mixture back to the fire, stirring, wait until the cream thickens, add vanilla, butter and chocolate, and then completely cool the mass before using.

Custard for "Honey cake"

Ingredients:

Cooking

Pour milk into a saucepan, add a strip lemon peel, vanilla and cinnamon stick, bring the mixture to a boil and remove from heat. We filter the milk through a sieve. Separately, using a mixer, beat the yolks with sugar into a fluffy white mass, add starch, previously diluted in 50 ml of cold water. Pour the egg mixture with hot milk and put on fire. Add butter, wait until the cream thickens and remove it from heat. Due to the fact that the custard spoils quickly, it is advisable to cool it as quickly as possible, so, ideally, immediately pour the Honey Cake custard into a cold bowl, cover with cling film and refrigerate. Once the cream has cooled, all that remains is to mix it well, making sure there are no lumps, and use it to make a dessert.

Easy to prepare, very tasty and low fat! crazy delicious cream and air honey cakes!

Ingredients:

For test:
2 eggs
1 stack Sahara
50 g butter
2 tbsp honey
2 tsp soda
3 stack. flour
for cream:
2 eggs
2 stack Sahara
3 tbsp flour
350 g butter
0.5 l. milk

Cooking:

Dough:
1. In an enamel bowl, grind the eggs with sugar and honey. Add the butter and put the bowl in a water bath until the butter has melted. Then add soda and wait for it to start foaming. Add flour to the foamy mass and knead the dough. It should turn out plastic, slightly sticky to your hands.
2. Divide the dough into 8 equal parts and roll out the cakes of approximately the same diameter. We put each cake on a baking sheet and cut it into a circle shape. A pot lid works well for this. We bake the trimmings together with the cakes. Bake each cake until brown.
3. We get 8 identical cakes and some scraps, which will further serve to sprinkle the cake.
Cream:
1. In the bowl where the dough was, grind the eggs with sugar and flour. Add milk and butter, and put in a water bath.
2. We brew the cream to a thick consistency so that it “holds” on the cakes. Let cool to room temperature. Can be placed in a bowl cold water- so faster.
3. Beat the chilled cream with a mixer until a homogeneous, slightly white mass is formed.
4. Lubricate the cooled cakes.
5. Grind the previously baked scraps into crumbs and sprinkle them on all sides of the cake.

All is ready! It remains to let the cake soak for 20-30 minutes and you can try!
Help yourself! Now you know how to cook.

HOME CAKES: TOP 7 MOM'S RECIPES

Delicious as hell, get ready!

1.Delicious cake on hastily

INGREDIENTS:

For test:
● milk - one glass;
● granulated sugar - 2 cups;
● wheat flour - 3 cups;
● vanilla sugar - one sachet;
● chicken eggs- 3 pcs.;
● dough baking powder - 1 teaspoon. a spoon;
● cocoa powder - 3 table. spoons.

For cream:
● cream (any fat content) - 250 ml;
● granulated sugar - one glass;
● sour cream (any fat content) - 250 ml;
● yogurt (any fat content) - 250 ml.

COOKING:
With a mixer, beat the chicken eggs with sugar. Mix the baking powder with flour.
then we mix all the components that we need to prepare the dough with each other. You should get a dough of medium density. Turn on the oven and heat it to 200 degrees. Place the dough in a baking dish and bake our cake in the oven until cooked. Let the finished cake cool and then cut it lengthwise into two parts. Prepare the cream.

For this:
● beat sour cream with sugar until fluffy;
● add yogurt to sour cream;
● Whip the cream separately with a mixer;
● further both masses are mixed with each other.
We generously coat both cakes with cream. You can decorate the cake in any order, with whatever you like best - it can be nuts, chocolate, berries, fruits, confiture, coconut flakes, frosting and so on.
The cake is ready in no time! You can decorate quickly. This will come in handy for you.

2. Cake Smetannik

INGREDIENTS:

Dough:
● 200g butter
● 4 tbsp honey
● 400g sugar
● 2 tsp soda
● 4 eggs
● 1200g flour (6 cups) may need a little more

Cream:
● 1 liter of sour cream
● 400g sugar

COOKING:
Melt the butter with honey over a fire, add sugar, remove from heat, let stand for a couple of minutes (so that it is not hot), and add eggs and flour with soda. If the dough is very sticky, add flour. Roll out six large cakes (or 12 small ones). Bake at 180C until done. Cream: Beat sour cream with sugar. Lubricate the cakes well. Sprinkle the top cake with crumbs (cake scraps) and chopped nuts. Place in refrigerator at least overnight.

3. Cake "Mink Mole"

INGREDIENTS:

dough:
● 0.5 cans of condensed milk
● 1 glass of sugar
● a bag of baking powder (or 1 teaspoon of soda)
● 2 eggs
● 4-5 tablespoons of cocoa
● 1 glass of sour cream
● 1.5 cups flour

cream:
● 0.5 l cream 33-35% fat,
● powdered sugar to taste
● a sachet of cream fixer
● bananas 3-5 pieces

COOKING:
Mix flour with baking powder, sugar, cocoa. Then add condensed milk, eggs, sour cream to the flour. Mix everything thoroughly. Bake in a greased form, in the oven at a temperature of 180 degrees
The crust must cool down. Then you need to choose the middle. Cut bananas in half lengthwise and lay tightly on the cake. Whip cream with powdered sugar. We spread the cream on bananas - so that we get a large hat of cream. Sprinkle on top with crumbs from the part of the cake that was cut out. In principle, the cake is ready, BUT it is better to let it stand for a couple of hours.

4. Cake "Volcano"

INGREDIENTS:

for the test:
● egg 1pc.
● sugar 100 gr.
● flour 300 gr. about
● drain oil 100 gr.
● slaked soda 1/2 tsp.

For filling:
● walnuts 100 gr.

for cream:
● sour cream 15% 400-500 gr.
● sugar 100-150 gr. taste
● chocolate 50 gr.

COOKING:
Dough. Grind the drain oil with sugar until white. Add eggs slaked soda, mix. Add flour in portions, the dough should be soft, elastic. Refrigerate the dough for half an hour.
Prepare nuts. Pinch off a small piece from the dough, put a small nut in the middle. And roll into a ball. Do this with all the dough and nuts. Bake at a temperature of 220, about 20-30 minutes. Let it cool. Cream. Whisk sour cream with sugar. Not for long. Dip each ball in cream, lay out in the form of a "volcano". Melt the chocolate, pour over the top of the cake. Let the cake soak.

5. Cake "Red Velvet"

INGREDIENTS:

Dough:
● Flour - 2.5 cups
● Baking powder - 1 teaspoon
● Salt - 1 teaspoon
● Cocoa powder (unsweetened) - 2 tablespoons
● Food coloring(red color) - 60 g
● Butter (room temperature) - 110 g
● Sugar - 1.5 cups
● Egg - 2 pcs
● Vanillin - 1 teaspoon
● Buttermilk - 1 cup
● Vinegar
● Soda

COOKING:
Heat the oven to 180 degrees. Grease the cake pan with oil. Sift flour, baking powder and salt. In a separate bowl, mix the coloring and cocoa powder. In a mixer, beat the butter and sugar until fluffy (about 3 minutes). Beat in 1 egg at a time. Stir, then add vanilla, cocoa and color mixture. Pour a third of the flour mixture into a mixer. Beat thoroughly. Add another 1/3 of flour and buttermilk. Pour in the remaining flour, beat until smooth. Add soda, quench with vinegar. Divide the dough into 2 parts and put the molds to bake in a preheated oven for 25-30 minutes each. Cool the cupcakes completely. At this time, prepare the icing. Make the icing. Spread between the cakes and all over the outside. Refrigerate the cake before serving.

6. Chocolate cake"Pele"

INGREDIENTS:

For cakes:
● 3 cups of sugar
● 1 pack of cocoa
● 5 pcs of eggs
● 3/4 of a pack of butter
● 1 sachet of vanilla sugar
● 1.5 teaspoons of soda
● about 3 cups of flour
● 700 ml of kefir
● any fruit liqueur or syrup

For cream:
● 2 cans of boiled condensed milk
● 1 pack of butter

COOKING:
Mix 3 cups of sugar with a pack of cocoa - mix thoroughly, add 5 eggs - mix until smooth. Melt butter and pour warm (not hot!) chocolate mixture- mix
Add vanilla sugar, mix, pour in all the kefir 1.5 teaspoons of soda, quench with vinegar in a small cup and immediately pour into the dough - mix quickly. And immediately pour in the flour - mix until smooth. The dough should be as thick as dough for pancakes or thick sour cream, so if there is not enough flour, add a little bit.

Line the form with baking paper and grease with oil - put the dough in 10 large tablespoons at a time. Bake at 180 degrees for about 30 minutes, check readiness with a toothpick (stick a toothpick into the center - remove the toothpick, if it comes out clean, then the cake is ready). Bake all the cakes in this way and cool them completely, then soak each cake with liquor or syrup. For cream, beat butter with condensed milk (add condensed milk one tablespoon at a time - beating after each addition) Do not add all the condensed milk at once, otherwise the cream will be liquid.

After all the cakes have cooled, grease each cake with cream, fold the cake. Leave one cake for sprinkling (or if you cut the cakes before lubricating the cream, then leave the trimmings) and grind to a crumb state. Sprinkle the top and sides with crumbs. Refrigerate the cake for at least 4 hours, preferably overnight, and serve.

7. Coffee cake "From what is in the refrigerator"

INGREDIENTS:
● half a glass of kefir - I dilute 3 teaspoons of instant coffee in it
● 2 eggs
● 1 glass of sugar

COOKING:
We mix everything, whisking. Add coffee kefir to the eggs, 100 g of softened butter, 1 glass of flour + 1 pack of baking powder, I added slaked soda with lemon with the same success. Everything! We mix. Pour out. We bake. For completeness of happiness, I made a cream from equal amount spoons of sugar, sour cream and coffee (tea spoons for coffee. You can pour it on top, or you can cut it and layer it.

TOP 5 RECIPES FOR CAKES FOR CAKES

1. Simple cakes

INGREDIENTS:
● Flour - 1.6 stack.
● Eggs — 1 pc.
● table vinegar(9%) - 1 tsp.
● Condensed milk - 125 g
● Baking soda - ⅓ tsp.

COOKING:
1. Pour condensed milk into a suitable container, break the egg and mix everything well.
2. We extinguish the soda and pour it into a bowl while it is still foaming.
3. After that, we introduce the sifted flour in portions and gradually, while kneading, we remove a dense dough, similar to dumplings. We roll it into a wide sausage and divide it into 8 identical parts.
4. Roll each into a thin cake. Since we will fry the cakes, the diameter of the cake should not exceed the diameter of the pan.
5. We send the pan to the stove and, when it heats up, lay out the first cake. After a couple of minutes, when the cake is browned, carefully turn it over to the other side and fry until a light blush. Thus, in a matter of minutes you will have 8 delicious cake bases.

2. Biscuit cakes — universal base for cake

INGREDIENTS:
● Sugar - 230 g
● Premium white flour - 150 g
● Fresh chicken eggs — 6 pcs.
● baking powder- 15 g
● Vanilla - to taste
● Salt - 1 pinch

COOKING:
1. Break the eggs into a bowl for whisking and beat together with sugar until the mixture turns white. To make the process go faster, it is better to take the eggs chilled and add a little salt before beating. This is one of those cases when the more thoroughly and longer you beat, the more magnificent the biscuit cake will turn out.
2. When the mass has become lush and stable, add vanilla, baking powder and sifted flour, while gently mixing the dough all the time so that it does not fall off. The biscuit mixture should be fluffy, interspersed with air bubbles.
3. We cover the form with removable high sides with parchment, carefully pour out the dough.
4. Transfer to the oven, heated to 180 ° C, for about 25 minutes. After a specified period of time, turn off the oven and keep the biscuit in the oven turned off for the same amount of time without opening the door (it is important not to open the door so that the biscuit does not settle). We completely cool it in the form and only then remove the sides and lay the cake on a clean towel. So the magnificent biscuit base for a delicious homemade cake is ready!

3. Chocolate cakes for homemade confectionery masterpieces

INGREDIENTS:
● Fresh chicken eggs - 9 pcs.
● Cocoa powder - 100 g
● Sugar - 100 g
● Wheat flour in / with - 130 g
● Baking powder - 1 tsp.

COOKING:
1. We take eggs and separate the yolks from the proteins. Beat the whites at medium speed of the mixer until stable sharp peaks, adding 50 g of granulated sugar in parts.
2. Mix the yolks with sugar and beat. Now we introduce half of the protein mass into the container with them and gently mix with movements from top to bottom.
3. In another cup, gradually combine all the dry ingredients. Pour the mixture into a sieve and sift into the egg mass, gradually mixing it. At the end, add the remaining proteins, mix well.
4. Put the resulting raw mass into a tall form with oiled sides and bottom, level the surface with a spatula and bake in a preheated oven (180 ° C) for about 1 hour.
We check the readiness with a toothpick - it should come out dry. We take the product out of the mold and cool it on a wire rack so that it does not dampen from below.

4. Famous honey cakes

INGREDIENTS:
● White flour - 180 g
● fresh egg- 2 pcs.
● Natural honey - 2 tbsp. l.
● Soda - 0.75 tsp.
● Sugar - 150 gr.
● Baking powder - 0.75 tsp.

COOKING:
1. In a convenient container, we combine the eggs, baking soda, baking powder, honey and granulated sugar. Whisk the mixture for several minutes until smooth. After we put the container for 5-7 minutes in a water bath and stir all the time. During this time, the mass should double in volume and warm up to 40 ° C.
2. Stir the sifted flour into the warm mixture. The result is a smooth batter.
3. On a sheet of baking paper, draw a circle 15 cm in diameter. We oil the outlined place and put a couple of spoons of the mixture in the center. dipped in cold water with the blade of a knife, we level the honey mass around the entire circumference.
4. We send the cake to bake in the oven for 5 minutes at 180 ° C. Remove the paper and let it cool down.
We bake four more shortcakes and in 30 minutes 5 honey bases for the cake will be ready.

5.Quick cakes

INGREDIENTS:
● 5 eggs,
● 5 tbsp. spoons of sugar
● a pinch of citric acid
● 1 tbsp. a spoonful of starch
● 4 tbsp. spoons of flour

COOKING:
Beat eggs into a bowl, add sugar and citric acid. Beat eggs with sugar with a mixer until tripled in volume. Mix the flour with starch and gradually add its beaten eggs, mixing gently, trying not to lose airiness. Lubricate the mold with oil beforehand. Pour the dough into the form, smooth the top. Preheat oven to 180C degrees. Bake the dough for 30 minutes. Check the readiness of the cake with a toothpick, the dough should not stick to it. It is desirable to keep the biscuit in the form until it cools completely.

TORTCOROVKA

With a velvety texture...

INGREDIENTS:

Dough:
● 600 g flour
● 30 g cocoa
● 150 g honey
● 150 g sugar
● 150 g butter
● 3 pcs. eggs
● 1 tsp. soda

Cream:
● 1 can of boiled condensed milk
● 600-700 g high fat sour cream
● powdered sugar (optional)

COOKING:
Sift flour with cocoa. Melt the butter. Beat eggs and sugar lightly. Heat the honey, without bringing it to a boil, pour soda into it and mix well. Combine eggs and butter, add a little honey foam, then flour with cocoa. Knead the dough without waiting for cooling, first in a bowl, then on the table.

The dough is soft, plastic, "movable". Divide into 12 parts. Roll each part into a bun. Leave on the table, covered with foil. Start baking. Roll out each bun on baking paper, sprinkling flour mixture. On the same paper, cut out according to a stencil (20 cm), removing the trimmings, bake at 160-180 degrees. While one cake is baking, roll out the second on another sheet of paper. Prick before baking. Let the crusts cool down. Dry the last cake from scraps for decoration.

For honey biscuit(shape 20 cm in diameter):
3 large eggs (room t)
100 g sugar
100 g honey
1 teaspoon soda
150 g flour

For syrup: dissolve 1 teaspoon of honey in 100 ml warm water, cool.

For cream: 300 ml of chilled cream with a fat content of 33-35% beat with 300 g of boiled condensed milk until thickened.

COOKING

Beat eggs with sugar (in a stationary mixer) into a fluffy white mass.
While the eggs are being beaten, we are working on honey: put honey and soda in a saucepan, and with constant stirring (2-3 minutes) over medium heat, bring the honey-soda mixture to a beautiful amber color.
We remove the saucepan from the stove (during this time the eggs with sugar have already beaten well) and stir in hot honey(one spoonful) into beaten eggs with sugar, stirring constantly so that the eggs do not curdle.
In several steps, through a sieve, add the flour to the egg-honey mixture.
Gently and quickly, folding movements (so as not to destroy the airiness of beaten eggs), mix the dough with a spatula / whisk after each addition of flour.
** It turns out easy, air dough, similar in texture to biscuits.
Immediately pour the dough into a greased mold and scroll the mold around its axis so that a small funnel forms in the dough (then on finished biscuit there will be no hat).

We send the form with the dough into the preheated oven.
We bake a biscuit for 40 minutes at t -160 "(orient yourself according to your oven).
Check - dry toothpick.

** I baked a biscuit in a slow cooker.
* In a bowl with a diameter of 21 cm, the biscuit turned out to be 6 cm high.

Cut the cooled biscuit into 3 cakes.
We soak each cake with syrup and grease with cream.
We apply cream on the top and sides of the cake and sprinkle the finished cake with biscuit crumbs (or decorate to your liking).
You can leave the cake to brew in the refrigerator, or you can eat it right away.

Happy tea!

HONEY CAKE WITH GENTLE CREAM

INGREDIENTS:
● Honey - 150 g
● Chicken eggs - 3 pcs.
● Butter - 100 g
● Sugar - 100 g
● Flour - 350 g
● Soda (slaked) - 1.5 tsp.
● Sour cream (fatty) - 500 g
● Boiled condensed milk - 1 can

COOKING:
1. Beat eggs.
2. Add honey, sugar, butter. Put in a water bath and stir until a homogeneous mass is obtained. Add slaked soda.
3. Pour flour. The dough turns out to be viscous, watery, but you don’t need to add more flour!
4. Draw a circle on baking paper, put a couple of tablespoons of dough and gently spread the dough in a circle. It is not easy to distribute the dough, it is better to do it with a wet knife or spoon.
5. Bake the cakes at 200 ° C for 5-7 minutes until a good golden color. Cut the warm cake immediately to the desired diameter and remove from the paper. Bake all the cakes in this way. I made the cake small in diameter, but tall. I love these!
6. For the cream, beat the boiled condensed milk a little, then add sour cream little by little.
If the sour cream is not thick enough, and the cream turns out to be liquid, it is better to cool it or add a thickener.
7. Lubricate the cakes generously with cream. I collect the cake in a detachable form - it is very convenient, nothing spreads.
8. Cool the cake, remove the mold, decorate. Can the classic way, simply smearing the cake with cream and sprinkling with crumbs (for this, the cake trimmings must be ground in a blender).
I garnished with chocolate ganache and chopped pistachios. Let the cake soak, it is better to leave it overnight!

TOP 9 HONEY RECIPES

1) CLASSIC HONEYBOOK

INGREDIENTS:
- 350 g flour.
- 200 g of sand sugar.
- 130 g margarine.
- 2 eggs.
- 2 tablespoons honey. We need liquid honey. The solid is pre-melted in a water bath.
- 400 g of sour cream. Get a thick one.
- 0.5 tsp soda.

COOKING:
1. Stir until smooth eggs, sugar, honey. If the honey is hard, first melt it in a water bath and let it cool.
2. Pour in the sifted flour.
3. Soda extinguish lemon juice or vinegar. Add to the previous components. Knead the dough.
4. Grease a baking sheet with high sides with margarine or line parchment paper. Pour out the dough and spread it evenly.
5. Bake for 10 minutes. Set the heat to 220 degrees. Then cover the baking sheet with foil and continue baking for another 10 minutes at the same temperature.
6. Next, you need to prepare the cream. Mix sugar with sour cream until it is completely dissolved. You can pre-grind the sugar into powder, then it does not have to be stirred longer. The result is a liquidy cream for impregnation.
7. Cut the edges of the baked cake. Next, cut one thick cake into several thin ones.
8. Lubricate the first cake with sour cream, cover with the second cake. Cook like this with all layers. Put the honey cake in the refrigerator overnight to soak.
9. Cut edges crushed into crumbs. Grease the edges of the cake with a little sour cream and sprinkle with crumbs. You can also make a cake by sprinkling it with crushed nuts. Now wait another 1 hour and you can serve your honey a delicious cake to the table.

2) GERMAN MEDOVIK

INGREDIENTS:
- 120 ml of milk.
- 8 g dry yeast.
- 30 g of sand sugar.
- 30 g cow's butter.
- A pinch of salt
- 250 g flour.
- 1 egg.

For cream:
- 400 ml of milk.
- 100 g cow's butter.
- 2 tablespoons liquid honey. Solid pre-melt.
- 10 g vanilla. Sahara
- 2 tablespoons starch. You can take any.

For filling:
- 100 g of sugar.
- 80 ml of milk.
- 70 g cow's butter.
- 100 g of almond petals.

COOKING:
1. Cooking the dough. Add yeast and sugar to warm milk. Stir, leave for 10 minutes in heat.
2. Sift the flour and mix it with the baking powder. Pour milk with sugar and yeast into it. Knead the dough. Leave it warm for 1 hour, covered with a towel.
3. Cover the baking dish with parchment. Lay out the dough. Smooth it out carefully.
4. Now you need to fill. Melt the butter, add milk and sugar to it. Bring to a boil on moderate heat. Add almonds and mix everything.
5. When the filling has cooled down a bit, cover the dough with it.
6. Bake for 20-25 minutes. Heat up to 180 degrees.
7. The next step is the preparation of the cream. Dissolve starch and vanilla sugar in a small amount of milk. Mix the rest of the milk with honey and bring to a boil over moderate heat. Then add the dissolved starch and sugar to it. Stirring, keep on low heat until the cream thickens. Put it in the refrigerator to cool. Whip the butter and mix with the rest of the ingredients.
8. Cut the finished cake in half lengthwise. Spread the bottom part with cream and cover the top. Put ready pie in the refrigerator to soak overnight. tasty pie ready.

3) HONEY CAKE WITH NUTS

INGREDIENTS:
- fine sugar - 1 cup
- egg - 4 pcs.
- soda - 2 tsp
- sugar - 0.75 cups
- sour cream - 400 g
- flour - 3 cups
- vegetable oil
- cleaned walnuts- 40 g
- honey - 1 glass

COOKING:
Chop the nuts with a knife. Whisk honey, sugar and eggs into foam. Add soda, flour and nuts, mix well. Cover bowl with cling film and leave in a warm place for 3-4 hours.
Preheat the oven to 200ºС. Place sheets of parchment on 3 baking sheets and brush them with vegetable oil. Spread the dough on parchment in a very thin layer. Bake each cake for 7 minutes.
Beat sour cream with sugar. Lubricate all the cakes with cream, except for the top one. Sprinkle the top layer with powdered sugar. Collect the cake, sprinkle the sides with ground nuts.

4) HONEY PIE WITHOUT EGGS

INGREDIENTS:
- 350 g flour
- 300 g of sand sugar
- 350 g of sour cream. Choose medium-fat sour cream, not liquid
- 300 g cow's butter
- 200 g walnuts
- 150 g prunes
- 150 g dried apricots
- 2 tablespoons honey
- 1 tsp soda

COOKING:
1. Mix 100 g of sour cream, honey (solid must first be melted and cooled), half of the sugar, soda (pre-extinguish it with vinegar or lemon juice).
2. Add flour in portions. Knead the dough. It should not have lumps. Cover the dough with foil, let stand in the cold for a day. During this time, the dough will become porous.
3. Grease a baking dish with butter. Divide the dough into equal parts (depending on the size of the mold, you should get 3-4 servings). Roll each portion of the dough into a cake and flatten it with your fingers. Bake 10 minutes.
4. Heating to do 180 degrees. Finished cakes should be light brown.
5. Remove the cakes from the mold, let them cool. Fold up and cut off the edges.
6. Crushing cut into crumbs. You will sprinkle it ready.
7. Fry the nuts in a pan. Wrap them in a towel and dry them. Remove the peel. Crush the nuts with a masher or roll out with a rolling pin.
8. Cut dried apricots and prunes small pieces. Prunes pre-steam, bay hot water for 10 minutes.
9. To prepare the cream, beat softened butter with sugar. Add sour cream and beat again.
10. Smear the cakes with cream, sprinkle with nuts, dried apricots and prunes.
11. Grease the top and sides of the cake with cream too. Cover him with crumbs. Top with dried apricots and prunes.
12. Put the cake in the refrigerator for soaking. It should stand for at least a few hours, best of all - all night. delicious cake is ready.

5) HONEY PIE WITH condensed milk

INGREDIENTS:

For test:
- flour - 500 g
- sugar - 200 g (can be 100 g brown, 100 g white)
- 3 eggs - 3 pcs.
- butter - 100 g
- honey - 70 g
- soda - 1.5 tsp (without slide)

For cream:
- milk - 400 ml
- egg - 3 pcs.
- corn starch- 40 g
- boiled condensed milk, room temperature - 350 g
- honey - 30 g
- butter, room temperature - 200 g
- fat sour cream (25-40%) - 250 g

COOKING:
Combine sugar, honey and butter in a heavy bottomed saucepan. Put on medium fire. At this time, lightly beat the eggs with a whisk. Add the eggs, stirring, to the already warm mixture. Stir until sugar and butter dissolve. Keep the mixture on low heat for 5-7 minutes until a white foam forms (approximate temperature of the mixture is 70 C). Add soda. Keep the mixture on fire for another 1 minute. It should increase in volume by about 2 times. Remove from fire. Pour all the flour into the egg-cream. Knead the dough for about 2 minutes, until smooth. The dough may seem liquid and you want to add more flour - no need: after cooling, the dough will not be sticky and plastic.

Form a ball from the dough. Allow to cool slightly (2-3 minutes). Divide it into 8 equal parts. Form a "bun" from each part. Cover with clingfilm or a towel so that the surface of the dough does not become weathered. Preheat the oven to 200 C. Roll out 8 cakes. Prick with a roller or fork. Bake until golden on a baking sheet for 3 minutes each. Using a stencil, cut out a circle with a diameter of 24 cm from the dough (immediately, as soon as it was taken out of the oven, preventing the cakes from cooling). bright amber color. Cool down. Grind in a blender to crumbs.

Cream: beat eggs with starch. Warm milk (do not boil). In a thin stream, carefully pour the milk into the egg-starch mixture, whisking with a whisk. Pour the mixture into a saucepan with a thick bottom and put on a small fire. Cook the mixture, stirring constantly, until thickened (approximate cooking temperature 80 C), about 5-6 minutes. Beat the butter a little, until plastic. Add condensed milk, honey to the mixture, stir. Then add oil and stir. AT last turn add sour cream. Stir without whisking. The cream can be used immediately.Assembly. Lay out the first cake, generously grease it with cream, sprinkle with a small amount of crumbs from the cakes. Cover with the second cake and repeat the same steps with all the cakes. Spread the top and sides of the cake generously with cream. Sprinkle with crumbs. Refrigerate for at least 8-12 hours. Better for 24 hours, so that the cakes are well saturated with cream.

6) QUICK HONEY PAN IN A FRYING PAN

INGREDIENTS:
- 1 egg
- 250 g flour
- 50 ml milk
- 70 g cow's butter
- 50 g of sand sugar
- 1.5 tablespoons liquid honey
- 200 g of sour cream. Take a thick
- 150 g powdered sugar
- 80 g walnuts

COOKING:
1. Mix baking soda, honey and melted butter. Keep on low heat, stirring until the mixture is frothy.
2. Separately rub the eggs with sugar. Pour in the milk.
3. Combine all the above ingredients. Add flour and knead the dough.
4. Divide the dough into 5 pieces. Roll each into a cake the size of the pan. Fry in a dry clean pan (or with the addition of a small amount vegetable oil) how regular pancakes. Fry 2-3 minutes on each side, until browned.
5. For cream, beat sour cream with powdered sugar.
6. Remake the cakes with the resulting cream. Grease the top of the cake as well.
7. Sprinkle with chopped nuts. You can sprinkle with pieces of dried fruits or ordinary fruits, grated chocolate and other ingredients to your taste. Put the finished cake in the refrigerator for several hours. When it is well saturated, you can enjoy it - a delicious cake is completely ready.

7) CAKE "HONEY"

INGREDIENTS:

For test:
- Kefir 1% fat - 0.5 l
- Sugar - 1.5-2 cups
- flour - 2 cups
- Soda - 0.5 tsp
- honey - 3 tbsp. l.
- egg - 2 pcs.

For cream:
- Sour cream -250 g
- sugar to taste
- vanillin optional

COOKING:
Mix flour, sugar and eggs, pour everything with kefir. Add honey, mix, add soda, mix again. The dough is ready. Pour a little dough into a greased form. For the same size cakes, you can use a ladle. Send to the oven 190 C. The cake should be browned, and the top should no longer be sticky. From this amount of ingredients, 6 cakes are obtained. Don't fold ready-made cakes on top of each other, they can stick together. Prepare the cream by whipping sour cream with sugar. Coat the cakes and sides of the cake with cream. Send to the refrigerator to soak. The longer it sits, the better it absorbs.

8) LUFFY HONEYBOOK

INGREDIENTS:

For test:
- egg - 3 pcs.
- sugar - 2/3 cup
- honey - 1/2 cup
- starch - 2 tbsp. l. with a slide
- salt - 1/2 tsp.
- soda - 1 tsp topless
- flour - 1 cup

For cream:
- Sour cream -250 g
- sugar to taste
- vanillin optional

COOKING:
Beat eggs with sugar until foamy, add honey and salt, beat well again. Mix flour with starch and soda, mix into the dough. Grease the form with butter, sprinkle with flour, pour the dough and bake at 180 degrees for 30-40 minutes. Cut the cooled cake crosswise into two parts and coat with cream.
For cream, mix sour cream with sugar, just as much sugar as you think is necessary. The cream should be liquid, so the cakes are better saturated. The cake can be sprinkled with crumbs from the cake, pre-cutting them and chopping the side parts or chopped nuts. Let the cake soak for a few hours.

9) HONEYBOOK WITH PRUNES

INGREDIENTS:
- eggs - 5 pcs.
- honey - 5 tbsp. l.
- sugar - 270 g
- flour - 320 g
- cocoa - 30 g
- baking powder - 1 tsp + a pinch of salt

For cream:
- sour cream - 600 g
- sugar - 300 g (added less)
- prunes - 150 g

COOKING:
Sift flour into a bowl with cocoa, baking powder and a pinch of salt. Beat eggs with sugar until light and fluffy. Add honey. Continuing to beat, add flour and mix until smooth. The dough should turn out like pancakes. Grease the form butter, lay out the dough. Bake in an oven preheated to 180 degrees for 40-50 minutes. Cut the cooled biscuit into 3-4 cakes (or more).
For cream, beat sour cream with sugar. Lubricate the cakes with cream, laying out chopped prunes in each layer. Stack everything up. Cover with cream and decorate as desired.

Cut the cooled cake crosswise into two parts and coat with cream.
Cream: mix sour cream with sugar, exactly as much sugar as you think is necessary. The cream should be liquid, so the cakes are better saturated. The cake can be sprinkled with crumbs from the cake, pre-cutting and chopping the side parts or chopped nuts.
Let the cake soak for several hours and treat yourself to health!
The cake is not very big, I used detachable form 20 cm in diameter.