Cakes from dough for honey cake. Honey dough: subtleties, secrets, tips. Condensed Milk Cream

Preparing a real cake at home is not difficult. All you need are just benign foods, the right dough, and a gentle, light cream cake. Step-by-step recipe with photos will help you to surprise your loved ones with a cake similar to the store counterpart! Homemade honey cake can be interleaved butter cream with sour cream or condensed milk, custard or chocolate cream. Mandatory ingredient honey cake is a natural floral honey. It is part of the test. Another exceptional feature of the dough for honey cake is to warm it in a water bath. So it turns out half custard, which gives the test a very delicate structure, characteristic of such a familiar since childhood cake like honey cake.

If you want to stabilize egg whites and increase both its volume and tolerance to heat, you can add a teaspoon of tartar cream when it is beaten to snow. You only have one clear, and you want to decorate a small cake? If so, simply proportionally reduce the amount of sugar and water and prepare an Italian merengue in the usual way.

You can prepare an Italian meringue for diabetics or suitable for your low-calorie diet. To make light meringues, simply replace the total sugar with 2 tablespoons of stevia or a proportional amount of sweetener that you use regularly.

Honey cake (step by step recipe with photos) - the general principles of cooking

Honey should be fresh and preferably floral, but buckwheat can also be used. If you add dark honey to the dough, its taste will be most noticeable in the cake. If desired, honey can be replaced with maple syrup or molasses.

Eggs and butter are added to the dough for honey cake, but even without them, this cake can be made into problems. The finished dough should be allowed to infuse, and then, dividing it into several parts, you need to roll into layers. You can bake shortbreads in the oven or in a frying pan until rosy color.

You can add a couple of tablespoons of powdered sugar in the icing to fix its consistency. On the other hand, when using Italian meringue as a basis for making, for example, mousse, you can add a little gelatin to improve the texture of the preparation.

Have you tried making Italian meringue with honey? You only need to substitute half the sugar for the same amount of cane honey and make Italian meringue in the usual way. The trick to avoiding the fact that the syrup is sugar, and that Italian measureh is too hard, is to add a small ball of glucose.

AT classic recipe The cream must be custard, but if desired, the cakes for honey cake can be sandwiched with other creams to taste.

Ready cake should be removed in the refrigerator for at least two hours to soak and cure the cream.

Classic honey cake: step by step recipe with photos

Ingredients for the dough:

A pound of wheat flour of the highest quality;

Syrup is what characterizes the Italian merengue and distinguishes it from the French meringue, in which whites fall directly with sugar and Swiss, like the French, but cooked. Some recipes include this exquisite version of Italian meringue. To make Italian meringue with a port, add 2 tablespoons of servings to the sugar and water from which you prepare the syrup.

How to cook Italian meringue

When preparing Italian meringue, you can have more or less tools that facilitate the task. However, without them, you can make your Italian meringue without problems. You can prepare an Italian merengue, beaten by hand, without an electric mixer. It will take a bit more work and shaking time, but it is not impossible. If you don’t even have a hand blender, level a couple of forks and beat them with energy! until egg whites are ready.

Three chicken eggs;

100 g butter or margarine;

70 g of natural flower honey;

20 g baking soda or baking powder for the dough

For cream:

300 ml of boiled or plain milk;

200 g of granulated sugar or powder;

150 g butter;

One egg;

30 grams of wheat flour;

1 g of vanilla.

Cooking method:

On the other hand, if you have an electric blender, blender or minipimer, you will find how to make Italian meringue easily and quickly, as it will not require even the slightest effort. If you have something like this at home, do not stop using it.

How to cook Italian meringue

How to make an Italian merengue, and after its preparation, you can send it to various cooking methods. If you have a microwave, try this method to prepare quick Italian meringues. It's great! and it saves you time and work. Whip whites with sugar for one minute, one minute before the microwave. Take out and repeat these two steps three more times. In just 8 minutes your Italian meringue will be ready.

1. For dough in an enamel cup, mix sugar, honey and butter.

2. Put the mixture in a water bath. To do this, take a bigger pot and put a smaller pot in it. In a large pot you need to pour water, and in a small mixture of honey. Water should be a bit.

3. Heat the honey mixture, stirring with a spoon or a whisk.

Are you interested in how to make Italian merengue without syrup? It is perfect for decorating figures. Program from 6 to 8 minutes at a speed of 3 ½ and 37 º of temperature. Add the syrup gradually through the lid until it reaches the correct point. To cook baked Italian meringue, bake at 210º or 180º, if you make it as a cake decorating. You can also bake the shapes and flowers that you use to decorate.

Other Italian meringue recipes

In addition to the traditional Italian meringue, you can cook Italian meringue in different colors and flavors to decorate sweet delicacies. Well, if so, you can’t stop trying this Italian chocolate meringue recipe. Prepare by replacing some of the cocoa sugar or chocolate powder.

4. When the consistency becomes homogeneous, add soda.

5. Stir and remove from the water bath.

6. Cool slightly. Pour back into the cup or bowl.

7. Break eggs into a cup.

8. Beat with a whisk to mix.

9. Wheat flour must be sifted.

10. Add portions of flour to the liquid components of the dough.

11. Stir the dough into medium uniformity.

What to do with Italian meringue

You can also make an Italian coffee without a recipe if you add the coffee powder to the traditional preparation. Make an Italian meringue red, black, or the color you want, just by adding a few drops of paint to the shaking. In any case, outside the Italian Merengue is ideal for filling and covering the cake, if you want to decorate it, you can put it in a sleeve and make it.

Do you have the remains of nougat at home? Do not throw them away! Give them a second chance and use them to make this recipe for a hard nougat sponge cake. It is cooked in an instant, and you can enjoy a delicious breakfast or snack. Solid nougat made from almonds, sugar and honey, three ideal ingredients for making sweet recipes that would be a crime for waste. As a result, we get a delicate spongy cake with a light honey and almond flavor that are perfect.

12. Put the dough on the table and knead with your hands.

13. Cut the resulting dough into 7-8 slices.

14. Put in different plastic bags or on a cutting board so that the pieces do not touch each other.

15. Remove all the dough in the refrigerator for "ripening".

16. In half an hour to get the dough.

17. In the meantime, you can turn on the oven for heating to 180-200 ° C.

Ingredients to make a hard nougat sponge cake

As a final touch, the cake is bathed with a light syrup, which adds extra juiciness. If you want to know how to make a simple and rich cake with nougat, so as not to miss the Christmas sweets, do not miss the recipe. Mixer of chopsticks Tongue confectionery Jug for cooking syrup Brush kitchen.

How to make nougat cookies with a tight step by step

You can use a chopper or a food processor that you have at home. You can also do this in a more traditional way, that is, with a solution for life. Prepare a nougat sponge cake. Beat the eggs along with the sugar until the mixture increases in volume and has a whitish appearance. Ideally, you should use a blender for the rod so that the eggs are well kept with the air. It is time to turn the dry ingredients into dough, that is, flour, yeast and cinnamon. Thus, we aerate them and put them at less risk of lumping. Remember also to add salt. Mix all the ingredients with tongue dough, making smooth and enveloping movements. The exact time will depend on your oven. To check that the cake is perfectly cooked inside, insert a stick or twirl inside. If he leaves no residues raw dough, he's ready. Remove the cake from the oven and let it cool on a rack. When it no longer burns, destroy it. If you grab the walls, put the knife over the edge to remove it.

Chopper or food processor to crush nougat.
In his absence, there is a mortar.
Start by preparing the mold in which you will bake the cake.
Mix it with a little oil and make flour.
Thus, the cake will not stick to the walls, and it will be easier to undo.
You can also use a spray agent to complete this task.
By hand you will get tired more and you will not get the same result.
Add butter, cream, lemon zest and mix all ingredients thoroughly.

Fill the mold with the nougat sponge cake dough.

18. Alternately roll out pieces of dough with a rolling pin to circles of the same size. Can be guided by the diameter of a round detachable baking dish.

19. If there is too much dough left, make an additional cake from it for chopped topping of the finished honey cake.

20. Prepare a baking dish. Spread it with baking paper or sprinkle with flour.

However, it adds extra moisture to the cake, through which we can make it very gentle and, moreover, keep it that way for a longer time. You will need to give a few passes, as the baby will absorb the liquid little by little. If you want, you can decorate it with a small amount of powdered sugar, some berries, etc.

Place the water, amaretto and sugar in a saucepan.
Heat all the ingredients for about 10 minutes until the sugar has dissolved.
As a result, you get a light syrup.
Brush the entire surface of the cake with this syrup or syrup.

Preheat the cake with nougat and pour it with syrup.

21. Put a circle of dough.

22. Put the dough into the oven, preheated.

23. After 4-5 minutes, remove the form.

24. Remove from it the baked cake.

25. Put the next rolled out sheet of dough.

26. Bake like the first.

27. Then cook in the oven all the remaining cakes, including an extra circle of dough trimmings.

Tips for Cooking Nougat Cake

As soon as you add the flour, make the dough carefully so that it is as low as possible and the cake will be more spongy. If you do not have an elongated shape, such as you see in the images, you can use a round one. However, you can replace another liquor that is at home or on the water, simply. To make a syrup, you must boil water so that the alcohol evaporates; kids can take it perfectly. Do you want to improve the taste of almond? In this case, instead of cream add almond milk. You can use the same recipe to make some nougat that will be impressive. 2, 5 kg of flour; 1 kg of sugar; 750 grams of fat; 500 g butter; 25 g sweet fennel; 50 g cinnamon; 12 g of cloves; 12 g of cloves; 1 tablespoon of spices; 2 kg of nuts; 250 g of kernels; 50 g citrus; 5 tablespoons of baking soda; 250 g of soil powder; 1, 8 liters of cane honey; 1 bottle of Madeira wine; 4 oranges.

The proportions of the cake are designed to add nougat from Alicante or solid.
He will also be rich, but he will be different.

On the eve of the day, a cake is prepared, a baking powder is bought in a baker, or 250 g of flour, 1 dl of water and 10 g of baker's yeast are baked.

28. In a separate bowl, mix a little soft butter with a mixer (a little less than a minute).

29. To make the cream, pour sugar and flour for the cream into an enamel bowl.

30. Smash the same egg.

31. Pour 3 tablespoons of milk.

32. Cover up vanillin.

33. Beat the weight with a mixer until the structure is homogeneous.

34. Add the remaining in the list of products for cream baked or regular milk.

Wrap the bread in a napkin after seasoning flour and let stand in a hot place for the night. The next day, the spices, pre-sifted, sifted; almond, walnuts and the cider is cut into pieces; bicarbonate dissolves in Madeira wine; fats are melting in hot honey; peel the peel of the oranges and squeeze the juice. Sift flour and pour it into a large bowl, make a hole in half and pour yeast dough; the yeast is then removed by flour, kneading. When the flour and yeast are well mixed, start collecting honey only warm and kneading.

After adding all the honey, combine the cooked fruit, Madeira wine with bicarbonate, juice and zest of oranges and spices. Knead until mass comes out of the bowl. It is applied with a rag and a blanket and leavened in a warm room, at the same temperature, always from 3 to 4 days. These dough pieces are placed in round, straight and low, well-oiled forms and then cooked in a very hot oven after cutting the surface with half nuts or almonds or citrus slices. If you wish, you can reduce the amount of nuts or other expensive ingredients; in this case, the spices increase, which leads to the emergence of another type of cake, rotten pie.

35. Put the bowl in the water bath.

36. Warm up, always stirring.

37. Then, when the mass begins to thicken, remove the preparation for the cream from the water bath.

38. Begin to beat with a mixer at low speed.

39. At the same time, with a spoon, introduce a little butter.

40. Beat until mixed and uniform. Cream on step-by-step recipe honey cake with a photo ready.

41. All spreads for honey cake lay out one at a time on a large flat plate and generously lubricate the custard.

42. Then, when all the cakes are laid out, grease the cake from above and laterally with the remaining cream.

43. Additional crust of dough scraps to break into pieces.

44. Grind the cake in a blender until crumbs.

45. Sprinkle this cake on all sides. Honey cake is ready!

Walnut honey cake: step by step recipe with photos

Ingredients for the dough:

150 grams of sugar (or powder);

Three chicken eggs;

100 g butter;

100 g of liquid honey;

15 g of baking soda (or 10 g of baking powder for the dough);

450 g of wheat flour of the highest quality.

For cream:

300 g of sweetened condensed milk;

150 g butter;

200 ml thick sour cream;

1 tsp. vanilla;

150 g pitted prunes;

150 g peeled walnuts (or pecans).

Cooking method:

1. Start with the dough. Sift wheat flour through a sieve. This procedure will help to saturate the flour with air and remove excess impurities from it.

2. Pour sugar into an enamel cup.

3. Break eggs there.

4. Stir the mass or beat with a mixer until the sugar is dissolved.

5. For now, set this cup aside.

6. In another cup, mix the liquid honey and butter. If honey is thick, it will also work.

7. Put the mixture on a slow fire.

8. Stir until complete mixing of honey and oil until a homogeneous liquid structure.

9. Remove the cup from the heat and cool slightly.

10. Trickle pour the sweet-creamy mixture into the cup with eggs and sugar.

11. Warm up a little for the dough in a water bath. This is done simply. On a stove, put in a pot of a slightly larger diameter than a pan with a blank for the dough. Pour water into it and wait for a slow boil. Put a cup of dough on a saucepan with water.

12. Stir the test mass and heat for 3-4 minutes.

13. Beat the mixture with a mixer until a homogeneous in structure delicate mass. You can also use a blender for this procedure.

14. Pour soda or baking powder into sifted wheat flour, depending on what is used.

15. In the whipped mass in a few steps to fill the flour.

16. At the same time mix.

17. When the dough is cooler, knead with your hands.

18. Divide dough into 6-7 parts.

19. Baking paper cover with baking paper or silicone. Can be used detachable form.

20. Put there one part of the test.

21. Smooth out the dough with your hands to get a layer uniform in thickness.

22. Preheat oven to 180-200 ° C.

23. Form the dough to bake for 8-10 minutes.

24. Then pull the form out of the oven.

25. Pull out the cake along with the paper.

26. And in the form again lay baking paper.

27. Put the second part of the test into the form.

28. Bake like the first cake.

29. Thus, prepare the cake layers from all parts of the dough.

30. Put the cakes on the table one by one to let them cool.

31. Be engaged in cream and filling homemade honey cake. Step-by-step recipe with a photo follows the preparation of prunes.

32. Rinse it in warm water.

33. Pour in clean water in a bowl and leave for 5-10 minutes.

34. During this time, put the walnuts in a frying pan without oil.

35. Put it on a slow fire.

36. Fry the nuts until golden brown.

37. Put them on a plate and cool.

38. Hands to exfoliate dark skin from walnuts.

39. Grind pure light nuts into a crumb in a blender bowl, a coffee grinder or a regular knife on a cutting board.

41. Finely chop the prunes into cubes with a knife.

42. In a separate bowl for the cream, beat with a mixer a minute of soft butter.

43. Add sour cream, condensed milk and vanillin with sugar.

44. Beat it all together for 1-2 minutes until smooth.

45. Take a flat plate for the cake.

46. Put the first cake on it.

47. Then smear cream.

48. Put some prunes.

49. Cover with the next cake.

50. Lubricate it with cream.

51. Sprinkle with nut crumb.

52. So spread all the cakes and grease them with cream, alternating sprinkling with prunes and nuts.

53. Last crust generously smear cream, as well as the sides of the cake.

54. Sprinkle cake on all sides with nut crumb.

Honey cake (step-by-step recipe with photos) - tricks and tips

It is better to add baking powder, vanillin and soda at the very end of the dough kneading directly into the flour.

The dough, if desired, can be made in the form of a biscuit, which, after cooking, will need to be cut into cakes.

The rest of the dough after cutting can be immediately put on the baking sheet. It does not matter what form they will be, because they will still need to be crushed.

Dough for crumbs can be placed in a disposable bag and grind with a rolling pin.

AT sour cream If desired, you can add a thickener, so the cream will be better placed on cakes.

To better cake soaked sour cream is better to take low-fat. For lovers of fatty and juicy cakes, this dairy product should be taken with more fat.

Cake if desired, you can decorate on your own.

Who does not like Medovik? Probably such a little. Not everyone likes to cook it. It is necessary to roll out and bake cake after the cake. But someone came up with an excellent alternative to this — Honey cake from batter. Now bake your favorite cake with the taste and smell of honey easier than ever. It is only necessary to prepare the dough - then the matter is behind the slow cooker or oven.

The dough is convenient to do in a double boiler - often do not have to interfere, nothing burns. But if there is no such possibility, it can be prepared in a standard way - in a water bath.

Cake "Honey cake" from the batter can be served with confidence and festive table. I think the guests will be satisfied.

Prepare all the necessary ingredients.

Steam the dough (or in a water bath): put the butter in the bowl of the double boiler.

A minute later add honey. The mass should melt and become homogeneous.

In a separate bowl to drive eggs.

Using the whisk a little beat.

Pour the egg mass into the multicooker bowl.

Soda quench with vinegar and add to the bowl.

When the mass doubles, pour half the half of the sifted twice flour.

Stir until smooth. Remove the bowl from the double boiler and pour in the rest of the flour.

The dough turns thickish, but it easily escapes from a spoon.

Smear a bowl of multivarki (or heat-resistant form for the oven box) with oil and pour in the prepared dough. Set the function "Baking" for 1 hour and 20 minutes. In the oven to bake until "dry matches."