Cake; Honey fluff, either; Honey cake
Cake “Honey fluff” or “Honey cake”
Cake “Bird's milk” on agar-agar
South American cherry pie
Cheesecake with cherries (no baking)
Cake “Frezier” with mousseline cream and honey marzipan
Cupcake “Stolichny” with raisins
- For babies
- Children's party
- New Year
- Christmas
- Valentine's Day
- February 23
- March 8
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The most delicious and beloved cake “Honey Fluff” or “Honey Cake”! Tender, melt-in-your-mouth honey shortcakes soaked in airy custard - an unforgettable taste of youth! The honey cake comes out very tasty, tender, airy and shaggy!
Ingredients
| For the cakes | |
|---|---|
| testicles | 2 pcs |
| honey | 2 tbsp. |
| sugar | 200-250 g |
| flour (depending on its moisture content) | 500-550 g |
| butter | 50 g |
| soda | 1 tsp |
| For the custard | |
| milk | 500 ml |
| testicles | 2 pcs |
| flour | 50 g |
| sugar | 150-200 g |
| butter | 100 g |
| vanilla sugar | 10 g |
general information
Active production time
2 hours minutes
Complexity
Average
Step-by-step recipe with photos
Video recipe
Preparing honey shortcakes. Place the eggs, sugar, butter, watery honey into the pan and mix everything.
Next, put the pan on low heat, stir the mixture until the sugar crystals are completely dissolved.
When the mixture becomes hot and the sugar dissolves, add soda - the mass will begin to foam and double in size. Mix vigorously and keep the mixture on the fire for another 0.5 minutes.
Remove the saucepan from the heat and begin to gradually stir in the previously sifted flour. At first the dough will be watery and hot, mix it with a spoon - it will begin to thicken evenly. Next, the dough will no longer be hot, it will become pleasantly warm, and you can safely knead it with your hands.
You should get a soft, not very tough dough .
Divide it into 8 equal parts, roll the dough into balls, sprinkle them with flour so that they do not dry out, and place them on a dish.
Cover with cling film and place in the refrigerator.
While the honey dough is resting in the cold, prepare the custard.
In a small saucepan, combine flour, sugar, vanilla sugar, eggs and whisk into a homogeneous mixture.
Add milk little by little and stir well until smooth.
Place on low heat.
Stir the milk mass continuously, especially on the bottom of the pan, to avoid the formation of flour lumps. Once the custard thickens and begins to boil, remove from the stove.
Add soft butter to the hot custard mixture, stir until the butter is completely dissolved.
Cover the cream with cling film so that the film lies directly on its surface (so that a film does not form when cooling). Cool the cream to room temperature. The custard is ready, we can start baking honey cakes.
Take one ball of dough out of the refrigerator.
On a floured surface or directly on parchment paper for baking, roll out the honey cakes thinly. Transfer the crust to a baking sheet with parchment paper and bake on it.
Bake the honey cakes in an oven preheated to 180°C for 3-4 minutes or until golden brown. Baking time and temperature must be adjusted to each oven individually!
Immediately after baking, while still hot, place a plate or mold of suitable diameter on top (mine is 22 cm) and cut the shortbread according to the shape, because as it cools, it becomes hard and will crumble and break.
We don’t throw away the scraps – they will be useful for sprinkling the sides and top of the cake.
We bake all other honey cakes in this way.
Grease the cooled honey cakes with custard.
Grease the sides and top of the honey cake with cream.
Next, generously sprinkle the cake with the leftover cakes crushed in a blender and decorate to your liking.
We put the honey cake with custard in the refrigerator overnight (that is, in the dark) or for several hours for soaking.
The “Honey cake” (or “Honey fluff”) comes out sweet, tender, with a wonderful smell of honey, very, very soft, and slices like butter. Surprisingly delicious!
Cut the cake into portions, brew delicious tea and enjoy the most delicious honey cake!
Bon appetit and successful baking for you!
You can watch the detailed recipe for making it in my video or follow the link.
https://www.youtube.com/watch?v=SyJ3cGnI7bQ My Channel with Video Recipes, you can just find it on YouTube. Just enter in the YouTube search - MaryanaTastyFood, Maryana Tasty Food or Maryana Recipes.
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Recipe for “Honey cake” with custard
Recipe for “Honey cake” with custard
“Honey cake” with custard is not an uncommon guest in our house, but if I cook it, it’s only according to this recipe. As a result, I end up with a large, tasty, tender honey cake. The recipe is simple, but quite labor-intensive, just like the process of baking any kind of honey cake. The main thing is to be patient and let it soak thoroughly. You can decorate the honey cake to your own taste, I just made honeycombs and chocolate decor.
Ingredients
Manufacturing stages
Beat the eggs into a saucepan, add sugar, honey and melted butter. Lightly whisk everything.
Add baking soda and mix well.
Place the saucepan with the mixture in a water bath.
When the mixture doubles in size, remove the pan from the water bath.
Sift the flour into a deep bowl. Pour the watery mixture into the flour and mix well with a spoon.
The dough will be sticky. Cover the bowl with the dough with cling film and let it cool. I forget about the dough for 30-40 minutes and start making the cream for the honey cake.
Pour milk into a saucepan, add sugar, vanilla sugar, eggs. Add flour and mix well. Place the saucepan over medium heat and bring to a boil while stirring. Then reduce the heat and continue cooking the custard until thickened, without forgetting to stir.
As soon as the cream thickens, remove it from the stove and cool slightly. Then add softened butter to it. Beat the custard cream well with a mixer until it becomes smooth and shiny. While our honey cake cream is cooling, you can bake the shortcakes.
Divide the finished dough into 8 parts.
Roll each part into a narrow crust. Grease a baking tray with vegetable oil and carefully place the crust on the baking sheet. Bake the shortcakes in a preheated oven at 180 degrees until golden brown.
The shortcakes bake quite quickly, approximately 5-7 minutes. Cool the finished shortcakes and give them the correct shape. Put the leftover cakes aside; we will need them for sprinkling.
Assemble the “Honey Cake” cake: place the cakes on top of each other and coat them well with custard.
Finely break the remains of the cakes or grind them in a blender and sprinkle them on the cake. Place the cake in the refrigerator overnight (that is, in the dark) .
Decorate it as desired. The “Honey Cake” cake with custard prepared according to this recipe comes out delicious and tender.
Enjoy your tea!
“Honey cake” with custard
The tender and airy “Medovik” cake with the cool smell of honey is a cake from youth. I have to say that this cake is one of my favorites))) The honey cake turns out very tasty, tender, airy and shaggy! So, I’m sharing the recipe for Honey Custard.
Ingredients for “Honey cake with custard”:
For the cakes
- Chicken egg - 2 pcs
- Honey - 2 tbsp. l.
- Sugar - 1 cup.
- Wheat flour / Flour - 500 g
- Butter - 50 g
- Soda - 1 tsp.
Custard
- Milk – 500 ml
- Corn starch - 2 tbsp. l.
- Vanilla sugar - 1 packet.
- Cognac – 25 ml
- Condensed milk (Boiled) - 1 jar.
- Sugar - 1 cup.
- Butter - 100 g
- Chicken egg - 2 pcs
Nutritional and energy value:
| Ready meals | |||
| kcal 7120 kcal |
proteins 118.5 g |
fat 190.8 g |
carbohydrates 1228.7 g |
| 100 g dish | |||
| kcal 293 kcal |
proteins 4.9 g |
fat 7.9 g |
carbohydrates 50.6 g |
Recipe for “Honey Cake” with custard:
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May 17 prigotovsam1 # (recipe creator)
May 17 prigotovsam1 # (recipe creator)
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Honey cake or honey cake with custard
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Ingredients
- eggs – 3 pcs.
- sugar – 200 gr.
- honey – 2 tbsp.
- butter – 70 gr.
- flour – 500+50 gr.
- slaked soda in 9% vinegar – 1 tsp.
- ingredients for cream:
- butter – 300 gr.
- egg – 1 pc.
- flour – 1 tbsp.
- sugar – 300 gr.
- milk – 1.5 tbsp.
- vanilla sugar – 1 packet (8 g)
Step-by-step manufacturing recipe
1 Stir the eggs in a saucepan with a whisk.
2 Add sugar, butter, honey, stir.
3 Place the pan in a water bath, stirring the mixture until the sugar is completely dissolved.
4 When the mixture becomes hot, do not bring it to a boil, add slaked soda and stir.
The mass will begin to foam and double in size.
Stir vigorously and remove from heat.
5 Remove the pan from the water bath, add 2.5 cups of flour, mix the honey cake dough with a spoon and let it stand for 5-10 minutes.
6 Sprinkle the table with flour, lay out the warm dough for the honey cake and knead with your hands.
The dough will be soft and slightly sticky to your hands.
7 Divide the dough for the honey cake into 8 parts, roll each part into a ball and place on a plate dusted with flour, cover with a napkin.
8 Roll out any ball thinly on parchment or on a silicone baking mat, prick the dough with a fork, and place on a baking sheet.
Bake honey cakes in a previously preheated oven at 190-200 degrees until golden brown for 5-7 minutes.
9 Immediately after baking, the honey cake is still hot, place a mold of a suitable diameter on top (mine is 24 cm) and trim the edges, because as the cake cools it becomes hard and will break.
We put the scraps in a plate; they are necessary for sprinkling the honey cake.
This is how we bake all the other shortcakes for the honey cake.
Let's prepare the custard for the honey cake.
1 Combine sugar with flour and vanilla sugar.
2 Add the egg and mix everything well into a homogeneous mass.
3 Then add milk and stir well so that there are no lumps.
4 Place on the fire and bring to a boil.
Once the milk mixture thickens, immediately remove from heat and let cool to room temperature.
5 Beat soft butter with a mixer, add milk mass.
6 Then beat well with a mixer.
The custard for the honey cake is ready!
10 Grease the top of any shortbread with custard, then coat the sides.
11 Grind the cake scraps in a blender.
12 Then generously sprinkle the honey cake with crushed crumbs, sides and top.
In order for the honey cake to be perfectly soaked, it must be left on the table overnight (that is, in the dark) , and then put in the refrigerator.
Honey cake with custard is ready!