Andy chef honey cake recipe. Calorie, chemical composition and nutritional value
One of the most delicious and favorite cakes, which many sweet tooth surely adore is Medovik. Still: in this fragrant and satisfying dessert, thin honey cakes, tender and juicy, with a smooth and velvety sour cream and butter cream miraculously combined. A little imagination and even the simplest honey cake will turn into an unexpected and original surprise for the whole family!
In general, in the order table, this recipe was declared as a Medovik cake according to GOST. However, I do not know of any recipe for this honey cake that could be classified as such. That is why I called it classic - similar ingredients and their proportions, in my opinion, are most often used in cooking by most hostesses.
Products for honey cakes for Medovik are not expensive and are almost always in any refrigerator. For a cream, I advise you to take exceptionally high-quality butter(fat content of at least 72%), and choose fatter sour cream - from 20%. You should not reduce the amount of sugar, as well as replace fragrant honey with molasses or invert syrup.
Now a few words about the decor of this homemade cake. If for some reason (lack of time, desire or the necessary ingredients) you do not want to repeat the decoration that you see in the photo, you can easily stop at step 32. Just cover the cake with honey chips and you're done. Well, fans of the original design of cakes and other desserts, be patient, bubble wrap, white chocolate, natural honey and some other little things. But we'll talk about that below...
Ingredients:
Dough for honey cakes:
(400 grams) (220 grams) (100 grams) (2 pieces ) (2 tablespoons ) (1 teaspoon) (1 pinch)
Sour Cream Butter Cream:
Chocolate honey decoration:
Cooking step by step:
To prepare a fragrant honey cake, we need the following ingredients: premium wheat flour, granulated sugar and vanilla sugar, natural bee honey, sour cream, butter, chicken eggs, baking soda and salt. For decoration, if desired, buy high-quality white chocolate, which is necessary for the bees, I will discuss below.
First of all, in a custard way, we will prepare the dough for thin honey cakes. To do this, in a thick-walled saucepan or stewpan, we break a couple chicken eggs, add 220 grams of granulated sugar and a pinch of salt.
Beat everything with a mixer or a whisk until a thick light foam is formed. It is not necessary to beat for a very long time - with a mixer at high speed for 2-3 minutes, and with a hand whisk - for 5 minutes.
In the same bowl, add 2 tablespoons of natural honey and 100 grams of butter. It is desirable that the oil be soft, that is, at room temperature - this way it will disperse faster and more evenly in the egg mass.
We put the saucepan over medium heat and, with constant stirring (stir especially carefully along the bottom so that nothing burns), bring the custard base almost to a boil. In the process of heat treatment, the initially thick mass will turn into a rather liquid one - this can be seen in the photo. It is important not to boil the mixture, but just bring it almost to a boil!
Stir vigorously and immediately remove the pan from the heat. The custard base will instantly begin to foam, bubble and increase greatly in volume. This procedure will take only a few seconds.
Stir, stir, stir and at the same time gradually add the sifted wheat flour. Thus, we brew flour, that is, our honey dough will be custard.
The amount of flour for brewing can take a different thing - it depends on its moisture content. Add flour to the pan until it is possible to mix the dough. Perhaps at this stage you will need 250 grams, or maybe more or vice versa less.
We begin to knead the honey dough with our hands, only carefully so as not to burn ourselves. Gradually, it will cool down and it will become more convenient to mix.
As a result, according to this recipe, the dough takes exactly 400 grams of premium wheat flour from me (I always buy Lida). The finished custard dough turns out to be very, very soft, sticky, while warm (then it will not stick to your hands, don't worry) and fragrant. Just do not hammer this dough with excess flour, as in this case the finished cakes will turn out dry and dense.
Divide the dough into 10 parts, preferably the same weight. I specially weighed each piece - it turned out 85 grams. We roll each piece into a ball and transfer to a flat plate or dish lightly sprinkled with wheat flour (I did not indicate the additional amount for molding in the ingredients).
We tighten the dough with cling film or foil so that the surface does not wind up and become crusty, and send the balls (they have already become cakes - such a tender dough) in the refrigerator for 1 hour. During this time, the custard dough will rest, cool completely and compact - it will be very convenient and easy to work with it.
When the dough lies in the refrigerator, it's time to work with it further. Remember to turn on the oven in advance and preheat it to 170 degrees. It is best to roll out pieces of custard honey dough immediately on parchment paper, and then immediately on it and bake blanks for the future Medovik cake. Here we need a little more wheat flour, the amount of which I did not indicate in the ingredients - about 3 tablespoons will be enough to form the entire dough. Sprinkle a piece of baking paper with a little flour, put a piece of dough and powder it a little too.
Using a rolling pin, roll out the cake into a thin cake, preferably round. The thickness of the workpiece should be no more than a couple of millimeters.
Next, you need to give the dough layer a perfectly round shape - this can be done using a plate, a lid from a pan or a detachable culinary form. I get blanks with a diameter of 20 centimeters - just cut them in a circle with a sharp knife.
Slightly move the dough scraps away from the round blank so that they do not stick together during baking. We generously prick the cake itself with a fork - so it does not swell during baking.
We bake the first honey cake with trimmings in a preheated oven at an average level for about 4-6 minutes, no longer. Cakes are cooked very quickly, they are beautifully reddened and increase in volume by about 2 times.
Remove the finished honey cake from parchment paper and immediately transfer it to a flat surface while it is still hot. The cakes will be very soft immediately after baking, and as they cool they stop bending, so work quickly.
Thus, we bake all the cakes for the Medovik cake - in total we get 10 pieces with a diameter of 20 centimeters. I'll tell you a little about how to do it quickly and not waste time in vain. They rolled out 1 cake, put it in the oven to bake, and in the meantime, on the second piece of parchment, you are already rolling out the second one. You take out the finished cake and immediately bake the second, rolling out the third. In other words, it turns out a kind of pipeline - everything about everything will take about an hour.
When they have completely cooled and hardened, grind them into crumbs with any convenient way. If you like decorating the honey cake with fine, fine crumbs, you can chop everything in a food processor or pass through a meat grinder. I prefer the decor when such small pieces come across, so I just break everything with my hands, after which I grind the part with my fingers. It turns out a heterogeneous topping - it's more interesting.
The base for the honey cake is ready and cooled, so it's time to move on to making the cream. And the cream will be very interesting - butter-sour cream. It will have the smoothness and velvety of butter whipped with powdered sugar and a light, barely perceptible sourness of sour cream, which miraculously sets off the sweetness of the cake itself. Before you start whipping the butter, it must be softened. To do this, cut cold butter (250 grams) into small pieces and leave at room temperature for 2-3 hours.
Beat everything with a mixer at high speed for at least 5 minutes, until the oil becomes airy and turns white. You will have to whip cold butter for about 20 minutes, so do not forget to give it time to warm up.
It remains to add 300 grams of fat sour cream to the whipped butter, which should also be at room temperature. Just add it in portions and mix with a spatula or hand whisk. The result is a very delicate, smooth, uniform and delicious cream.
The next step in the preparation of the classic honey cake is assembly. We immediately take a flat plate or dish according to the diameter of the cakes, but with a margin. We put about a teaspoon of cream in the center so that the future cake is securely held on the plate and does not slip. We cut out 4 strips of parchment, which we lay on a dish, as shown in the photo. What is it for? So that later you do not rub the edges of the dishes from the cream and do not scrape out the honey crumbs.
We put the first honey cake in the center and apply part of the sour cream and butter cream. You must calculate the amount of cream in such a way that it is enough for all 10 cakes and still cover the sides of the cake.
Then we put the cake again, apply the cream ... and thus collect the entire honey cake.
We also coat the sides of the future cake with cream and, if possible, level it with a culinary spatula or spatula. Actually, at this stage, you can cover the entire workpiece with honey chips and the Medovik cake will be ready, but I suggest going further. For 10-15 minutes (this is the minimum), put the cake in the refrigerator or freezer so that the cream grabs.
Let's make an original decoration in the form of honeycombs. To do this, we need bubble wrap, which happens in boxes when you buy rubble equipment. We cut off a circle with a diameter of about 30 centimeters (a little more is possible), wash it thoroughly and dry it well - there should be no water! Lay on a flat surface with the convex side up.
It is very important not to overheat the chocolate, otherwise you will have to buy a new batch. Melted white chocolate should be smooth and uniform.
Probably everyone has favorite culinary blogs that are a source of inspiration and new information at the same time. For me, this is the blog of Andrey Rudkov, (better known under the pseudonym Andy Chef).
It was according to his recipes that I made this cake.
Andy Chef's Cream Cheese Cream Cheese Cake
Ingredients (per 18 cm diameter mold)
for the biscuit:
8 eggs
220 grams of sugar
240 grams of flour
80 grams of butter
for buttercream:
300 grams of cream cheese
90 grams of powdered sugar
105 grams butter
Banana, cranberries for a layer (if frozen, then defrost first)
for decoration:
orange, cranberry, kiwi
sugar
rosemary
I baked the biscuit the day before layering it with cream.
This is done so that the cakes become more saturated.
In order for the cakes to be the same, you must first weigh the bowl in which you will make the dough and write down its value somewhere.
Well, let's get started.
Crack 8 eggs into a bowl or mixer bowl and add the sugar.
Beat on medium speed until the mixture triples in size. At the same time, it will become almost white.
Sift the flour into a separate mixture and mix it with a whisk. Carefully fold the flour into the egg mixture. Thoroughly mix the mass until smooth.
Melt the butter, and then beat it a little with a fork so that it cools, and then add it to the dough. Stir.
Now weigh the bowl of dough, subtract the weight of the bowl itself and divide the resulting value by 3. These are our 3 future cakes.
Cover the form in which you will bake with baking paper, and grease the edges with oil and sprinkle with a little flour.
Put the form on the scales, reset the value and pour in as much dough as was calculated when dividing by 3.
In an oven preheated to 180 degrees, put our dough for 20-25 minutes.
Do this with each cake.
If you bake a biscuit the day before I did, then when the biscuit is ready, cool it on a wire rack, and then wrap it in cling film and send it to the refrigerator.
Let's get to the cream. There is an important rule: the butter should be warm (it is best to leave it overnight at room temperature), and the cheese should be cold.
Beat butter with powdered sugar top speed about 10-15 minutes.
Then add cheese and beat again.
Let's take our cakes. If a hill has formed somewhere, then carefully cut it off: all cakes should be even.
Layer the cakes with the resulting mass, adding a banana and cranberries between them and coat the sides of the cake.
Decorate the cake with rosemary, kiwi, orange. It's just a matter of your imagination.
You can, like me, gently mix the cranberries with sugar and decorate the cake in this way too.
*If the cream turned out to be more than necessary, and it’s a pity to throw away the crumbs, then you can make a dessert. Which? I can tell you about it in my next post. :)
Enjoy your meal!
I'll be glad to see you in my
honey cake- one of the most favorite cakes, which is adored by many sweet teeth. There are many recipes for this popular delicacy, and many of our compatriots, in their treasured notebook, have a favorite honey cake recipe inherited from their mother or grandmother. In addition, each hostess has her own secrets for preparing this fragrant and beloved honey pastry.
Cakes for a classic honey cake are made from flour, sugar, butter, honey and eggs, the dough is brewed in a water bath. And the cream can be prepared butter with condensed milk, sour cream or custard. Honey cake in butter with condensed milk can be additionally soaked in sugar syrup (bring an equal amount of water and sugar to a boil and cool to room temperature, you can add a little cognac, liquor or flavoring to the syrup). A very interesting, rich taste is obtained by adding finely chopped prunes and walnuts to the layer between the cakes.
Thanks to detailed description, step by step photo and a video recipe, you can easily prepare Honey cake at home
Ingredients
Dough for Medovik | |
---|---|
flour | 300-500 g |
sugar | 200 g |
butter | 100 g |
honey | 2 tbsp |
eggs | 2 pcs |
soda | 1 tsp (without slide) |
Cream for Medovik on butter with condensed milk | |
butter | 300 g |
condensed milk (boiled) | 1 bank |
walnuts | 100 g |
almond flakes or chocolate for garnish |
Although autumn has been kind to us this year, we can’t count on a warm October. We offer you to make it sweet with your own hands!
Photo: Legion-Media.ru
Chefs from top Moscow restaurants have shared recipes for preparing delicious desserts for their guests.
Kazbek. Napoleon
Guests are very fond of this dessert, some come to the restaurant in order to eat only a piece, or even two, of the most delicate cake prepared according to family recipe, which was brought straight from Georgia. Guests praise the delicate, crumbly structure of the cake, the quality of the impregnation and the distinctive taste of the custard.
Dough for Napoleon
Flour - 750 g. Egg - 2 pcs. Salt - 5 g. Vinegar 9% - 5 g. Water - 220 g. Butter - 600 g.
Egg, salt, vinegar and water mix and refrigerate for 15 minutes. Grate the butter and mix with flour - knead the dough. Then combine with the chilled mass. Mix well. Place in refrigerator for 2 hours. Roll out the dough into thin layers and bake in the oven at a temperature of 270 degrees for 2-3 minutes until light golden brown.
Cream for Napoleon
Milk - 1 liter. Sugar - 320 g. Egg (yolk) - 6 pcs. Flour - 130 g. Powdered sugar - 50 g. Condensed milk - 0.380 g. Butter - 350 g. Vanillin - 1 g.
How to cook
Combine milk with sugar and boil, then cool. Combine the yolks with flour and vanilla, boil over low heat until boiling, cool. Beat the butter until white, then gradually add the condensed milk without ceasing to beat. Combine all three resulting mixtures by gently stirring. Spread the baked dough with cream, collecting 8 layers. Put in the refrigerator for 1-2 hours (let soak). The cake is ready.
"Shinok". honey cake
Of course, Medovik is a hit among desserts. Guests of the restaurant love this cake for its not sugary taste and fragrant aroma. Paradox: Even those who do not eat honey at all like Elena Nikiforova's signature recipe for honey cake.
Dough for honey cake
Sugar - 200 g Butter - 100 g Honey - 100 g Egg - 2 pcs. Soda - 1 tsp / slaked with vinegar. Flour - 350 g.
Cream for honey cake
Milk - 250 g. Yolk - 2 pcs. Starch - 1 tbsp. l. Sugar - 100 g Butter - 150 g
How to cook
Mix sugar, butter and honey. Put in a water bath, when the sugar melts and turns into a homogeneous mass - add eggs, soda, flour. Stir, remove from heat, wrap in plastic wrap and refrigerate for 1-2 hours. Bake 6 cakes. Make cream: mix the ingredients for the cream, except for the butter. Place on stove, stir until thickened. Remove from heat, add butter. Stir and let cool. Lubricate the cakes with cream, the last cake must be covered with cream and sprinkled with crumbs from the cake. Put in the refrigerator for 2 hours.
"Turandot". chocolate roll
"Roll" of chocolate cigarette dough with chocolate and pistachio cream. Only chocolate can be better than chocolate - that's why this dessert is a favorite of the guests of the Turandot restaurant, and the combination of chocolate-cherry-pistachio delights the taste buds of those who have tried this chocolate roll.
Cherry jam for roll
Cherry - 160 g. Sugar - 25 g. Amaretto liqueur - 13 g.
Chocolate cigarette dough for roll
Butter - 60 g Powdered sugar - 60 g Proteins - 60 g Wheat flour - 50 g Cocoa powder - 12 g
Moale
Chocolate cream - 5 g. Pistachio cream - 2 g.
How to cook
Put the cherries and granulated sugar in a ladle, bring to a boil and add the Amaretto liqueur. Cool the resulting mixture and put it in the refrigerator. Beat softened butter in a blender with powdered sugar until smooth, but not white. Add proteins, sifted flour with cocoa, punch in a blender until smooth.
Spread chocolate dough on Teflon sheets (stencil 6 cm by 18 cm) with a thin layer as thick as a stencil. Bake at 180 degrees for 3 minutes. Cover the iron molds with thin parchment, greased vegetable oil. Drop the chocolate cream, and pistachio into it. Bake at 180 degrees for 6 minutes. Then turn over and leave in the oven for another 6 minutes. Assemble the roll and garnish with a scoop of ice cream.
moregrill. Pancake cake with strawberries
Delicate combination of sweetness and fresh taste of berries perfectly balance in this dessert. Classic wheat pancakes soaked in a cream of farm sour cream and wild strawberries captivate with their simplicity and tenderness of taste.
pancake dough
Vegetable oil - 50 g. Flour of the highest grade - 500 g. Milk 3.2% - 1 l. Chicken egg - 5 pcs. Sugar - 90 g. Salt - 10 g. Butter - 70 g.
We combine all the ingredients, knead the dough, bake pancakes in a pan.
strawberry cream
Strawberry jam - 500 g. Cremette cheese - 500 g. Powdered sugar - 100 g. Vanilla extract - 15 g. Gelatin - 20 g. Cream 33% - 400 ml. Red dye - 5 g.
Beat cheese with powdered sugar and cream into a fluffy mass. We introduce vanilla, strawberry jam and dissolved gelatin. Mix carefully.
How to assemble a cake
We spread 75 g of cream on each pancake, carefully spreading it. There are 15 pancake layers in total. Place the finished cake in the refrigerator for 12 hours.
"Pub Lo Picasso". Meringue
Meringue Montserrat - airy, like a cloud of meringue, combined with melting custard and a layer of sweet prunes. Topped with peanut flakes. Served with strawberries. A win-win option for meringue lovers.
Meringue ingredients (serves 5)
Protein - 130 g. Sugar - 60 g. Powdered sugar - 60 g. Corn starch - 15 g. Peanut petals - 60 g.
Beat the protein with sugar with a mixer at medium speed for 8 minutes, pierce the powdered sugar and corn starch through a sieve, add to the mixture and continue beating for 1-2 minutes. Add roasted peanut flakes, stirring constantly. Carefully lay out on parchment in an even layer 1.5 cm high and place in the oven for 4.5 hours. Then cool and cut into equal-sized shapes.
For cream
Cream 33% - 400 g Butter - 130 g Sugar - 210 g Yolks - 10 pcs.
Beat the yolks with sugar, and brew with cream, then strain and evaporate over low heat until creamy.
For serving 1 serving
Meringue - 40 g. Cream - 80 g. Prunes - 15 g. Hazelnuts - 10 g. Peanuts - 20 g.
Spread one piece of meringue with cream, put prunes and chopped hazelnuts on top, cover with another piece of meringue smeared with cream. Cover the closed “pie” from the outside with cream and sprinkle with petals
Grand European Express. Kyiv in a glass
Kyiv in a glass is a light version of the famous Kyiv cake, the author's interpretation. It consists of hazelnut meringue and light butter cream (made from 34% cream), the dessert is laid out in layers in a glass, decorated with chocolate cream and caramelized hazelnuts.
For the base cream in Kyiv
Cream 35% - 500 g. Powdered sugar - 150 g. Whip all the ingredients until a picture appears.
For chocolate cream
Cream in Kyiv - 200 g. Cocoa powder - 20 gr. Take the basic butter cream in Kyiv and add cocoa powder to it.
for meringue
Fried hazelnuts - 170 g. Sugar - 235 g. Flour - 40 g. Protein - 200 g. Vanilla extract - 1 g. Hazelnuts - 800 g. Sugar - 350 gr.
First chop the nuts. Beat the protein, add sugar in parts, beat until the beak, then add the hazelnuts. Bake at 130 degrees for 40 minutes.
How to collect Kyiv
First, put the meringue in a glass, then the base cream on top - and so on 5 times. The final layer is chocolate cream and hazelnuts in caramel.
"Bread Shop". curd ring
Curd ring is a cake made from choux pastry stuffed with curd cream. This cake is familiar and loved by many since childhood, therefore it is one of the most popular and ordered desserts here.
For the test
Water - 125 g. Milk - 125 g. Butter - 125 g. Wheat flour - 150 gr. Egg - 5 pcs. Sugar - 10 g. Salt - 5 g.
For cream
Sugar - 150 g Powdered sugar - 2 g Butter - 100 g Cottage cheese - 400 g
How to cook
To prepare the dough, heat water in a saucepan, pour in milk, butter, salt and sugar. As soon as the mixture boils, remove the pan from the heat and add the sifted flour. Stir the dough with a silicone spatula until smooth. Return the pan to the stove and heat over medium heat and rub with a spatula until the dough begins to come together. Stir the eggs into the warm dough one at a time. Transfer the dough to a pastry bag fitted with a notched tip and drop the dough onto a baking sheet lined with parchment paper. Bake the rings at 200-220 degrees for about 10 minutes, then at 180 degrees and cook for another 20-30 minutes. Transfer the finished rings to a wire rack and cut in half.
For cream, beat room temperature butter with sugar and cottage cheese. Put the cream in a pastry bag with a long nozzle and fill the cooled rings with it. Sprinkle them with powdered sugar before serving.
"Erwin". Tiramisu
Classic tiramisu - soaked biscuit with melting tender mousse and thick layer of cocoa. The dessert is served with shortbread chocolate cookies, topped with orange zest and coffee macaroons.
For biscuit
Proteins - 10 pcs. Sugar - 250 g. Yolks - 10 pcs. Flour - 250 g.
In a mixer, beat the protein and sugar, add the yolk, flour, deposit the biscuit from the pastry bag on a baking sheet in the form of "ladies' fingers", bake at a temperature of 200 for 5 minutes. Cool down.
For syrup
Strong coffee - 100 ml. Sugar syrup - 100 ml. Amaretto liqueur - 100 ml.
For cream
Mascarpone - 250 g. Cream - 250 g. Yolk - 8 pcs. Sugar - 120 g. Protein - 3 pcs. Sugar - 60 g. Gelatin - 10 g.
Soak gelatin in cold water. Mix mascarpone and cream, boil sugar with water until a ball, mix with beaten yolk, add squeezed and melted gelatin; do the same with the second sugar-protein pair. Mix the yolk with cream, add the meringue at the end.
How to assemble
Put a biscuit well soaked in syrup in a tray, put a part of the mousse, sprinkle with a thick layer of cocoa, put another layer of biscuit in syrup and the remaining mousse on top.
Let it brew for 2 hours in the freezer. When serving, put shortbread chocolate cookies on a plate, tiramisu balls with an ice cream spoon, decorate with orange zest and coffee macarons on top.
Enjoy your meal!
This is the third honey cake I have ever made in my life. “Russian Classics” does not attract me very much, because I know what I can get in the end - not only is it a calorie bomb, but also a wildly sweet dessert. Already accustomed to my cakes and pastries balanced in sweetness, every time I come across our historical desserts again, such a collision confuses me.
The first time I started making my own, which is a classic version of this cake, was in Paris (oddly enough). My good friend asked me to teach him how to cook this "national Russian honey cake". Digging through my grandmother's archives, I, of course, found it. We boiled the dough, boiled condensed milk for four hours, replaced sour cream with overseas cream fresh, rolled the cakes with a bottle of Absolut vodka (where she is in a rented French apartment is a separate story covered in darkness), baked on the only small silicone cake mat we have and mounted everything in a pan. The cake turned out to be tender, soft (the knife went in like butter), so fragrant that opening the refrigerator, the apartment was instantly filled with the smell of "honey cake", which can no longer be confused with anything.
But when we tasted it… God, how sweet! Honey, condensed milk and sugar. That's pretty much the only thing we felt. It was then that on napkins we came up with our new version, Russian-French, which we then brought to life on. "Honey cake" turned out to be the best, honestly! Nicolas and I managed to feel the balance of sweet-honey with tender and vanilla so subtly that it seems that we can’t do it better. Laconic, with a light honey plume, classic honey Russian custard cakes and high French assembly and decoration technology. The composition turned out as follows: honey cake, crispy crocant with almonds and honey, honey cream, light vanilla cream.
But, this is no longer just “Honey cake”, it is rather entremets - a complex, multi-component French dessert, where the basis, so to speak, the very “heart” is our Russian version.
Today we will talk about a slightly different cake, which is currently one of my favorites. Perfectly balanced - delicate, soft, fragrant, with a subtle honey note and moderately sweet. But, I immediately warn you - you will have to tinker with it no less than with a different recipe. For seeming simplicity appearance(which is, in fact, honey cakes and cream, that's all), you will need several hours of continuous work.
You can decorate as you wish, at least make it simple - sprinkled with honey cakes, at least use my idea - drops of soft caramel, chocolate squares with fleur de sel and macarons.
Important, before starting cooking, read a few nuances:
1. Sour cream. Just an amazing chef's cream Nikolai Sarychev . Sour cream is cooked together with sugar for an hour and a half. Doesn't flake off! It is very important to pre-weigh it in gauze overnight. Plus cook in a water bath, stirring often enough. After an hour and a half, your cream becomes silky, tender, of medium thickness and traces remain on the surface from the whisk.
2. Honey cakes. The dough is also boiled for an hour in a water bath. It is more difficult with it - sticky, stubborn, stubborn dough. As a "quencher" of soda, I added lemon juice, instead of the usual vinegar, which gave another very interesting shade to the cake.
From this amount of dough and cream, I got two small cakes 10x18 cm, 5 cakes in height.
Ingredients:
Cream:
680 g sour cream 20%
150 g sugar
125 g butter
Cakes:
3 eggs
50 g flower honey
300 g sugar
400 g flour
2 tsp soda
4 tsp vinegar or lemon juice (for extinguishing soda)
50 g melted butter
P r i p o r a t i o n e :
Cream:
Put the sour cream on gauze, which you either hang over the sink (bowl) overnight, or place in gauze in a colander, and put a press on top (for 2-3 hours). Periodically, through gauze, you need to squeeze the sour cream a little so that as much liquid as possible comes out.
Then transfer the expressed sour cream and sugar to a saucepan and put everything in a water bath.
I had a large saucepan, I installed a colander on it so that the water half covered it and already installed a saucepan with sour cream on top. While stirring occasionally, simmer your cream at a low boil for about 60-90 minutes. The cream should be soft, homogeneous, slightly change color towards a light caramel shade.
At the end, add soft butter and mix well until it dissolves. Refrigerate the mass for several hours, overnight in the refrigerator at most.
Lightly beat the eggs with the sugar until they lose their texture. Transfer to a deep saucepan, add honey, slaked soda, melted butter and all the flour at once. Stir with a wooden spatula.
Set the pan in a water bath and, stirring occasionally, cook for about 40-60 minutes. Be careful and do not leave the dough for a long time, because. it begins to "brew" and lumps will form at the bottom.
Preheat oven to 220C.
At the end of the time, reduce the heat under your water bath to the minimum and start working with the dough.
It is most convenient to do this with gloves, because. the dough is very hot. Take a small amount of your honey custard dough and, moistening your hands very often, spread it as thinly as possible on a baking sheet lined with parchment paper. The layer should be as thin as possible and practically translucent. It will rise 3-4 times in the oven! This is hard to do, I must say. At the beginning, with your hands as much as possible, then with a tablespoon or a small spatula soaked in water.
Bake each cake individually in a preheated oven for 4-5 minutes. Then, immediately, while still hot, trim to the size you need.
Let the crusts cool. From the scraps make a "crumb". Layer the honey bases with sour cream all the way to the top, forming one or more cakes. Cover the sides or the entire surface with crumbs. And make sure to put it in the fridge overnight. The cake should be properly soaked.
Decorate as you wish!
And in the morning you can already enjoy. The cake is amazingly delicious.
Happy tea!