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Ingredients for making classic honey cake
- Butter 100 grams
- Sugar 1/2 cup
- Chicken eggs 3 pieces
- Honey flower 3 tablespoons
- Wheat flour 2-2.5 cups
- Baking soda 1 teaspoon
- Sour cream 1 liter
- Powdered sugar 1 cup
- Walnuts peeled 1 cup
- Main Ingredients: Oil, Sour Cream, Nuts, Flour, Honey
- Serving 10 Servings
- World Cuisine
A glass, a teaspoon, a tablespoon, a large bowl - 2 pieces, a Turk, a stove, kitchen gloves, a wooden spatula, a hand whisk, a kitchen knife, a middle bowl, a sieve, a baking sheet, an oven, baking paper, a pan cover, a plate, oven grill, mixer, cutting board, deep plate, kitchen spatula, flat serving dish, blender, refrigerator, regular pencil, saucer, deep bowl
Cooking classic honey cake:
Step 1: prepare the flour.
To make the cakes soft and very airy, an important point is the sifting of the flour. To do this, pour it into a sieve and perform a decisive action directly over a large bowl. So the flour is saturated with oxygen and gets rid of excess lumps.
Step 2: prepare a creamy honey mixture.
We spread the butter on a cutting board and, using a knife, grind it into pieces.
Next, we move them to the Turk and put on a small fire. Constantly stirring the component with a wooden spatula, bring it to a liquid state. Immediately after that pour sugar here and spread honey. We continue to stir everything with improvised stock until the mass becomes homogeneous. Attention: so that the Turk does not move off the burner, I advise you to hold it with the help of kitchen oven mitts.
At the end, pour soda into the container and mix slowly. The last component should react with the mixture, which will immediately begin to hiss and increase in size. It should be so! After that, turn off the burner, and set the Turk aside. The creamy honey mixture must necessarily cool, otherwise eggs may curl because of it.
Step 3: prepare the eggs.
Using a knife, break the eggshell, and pour the yolks with proteins into a clean large bowl. Using the mixer, slightly beat the components until a soft foam appears on the surface of the mixture.
Step 4: prepare the dough for shortcakes.
In a bowl with beaten eggs, pour the cooled creamy honey mixture. Using a tablespoon, mix everything well until smooth and begin to prepare the dough.
Pour the sifted flour here in small portions and at the same time beat everything with a hand whisk so that no lumps form. Subsequently, we should get the dough as a charlotte: moderately liquid and at the same time thick.
Step 5: prepare the cake for the cake.
We cover the baking sheet with baking paper and immediately with the help of a tablespoon on top of it we spread the dough in a circular motion. Attention: such an action can be facilitated if you pretend on a parchment with a pencil some cover from a pan or pan (depending on what diameter you want the cakes). That is, you will get a border beyond which you should not go. Important: since we should succeed 5 cakes, by eye we determine the amount of test for the first.
Next, turn on the oven up to 180 degrees and immediately after that we put the pan on the middle level. Bake the first cake for 5-7 minutes until a golden crust appears on its surface. Then with the help of kitchen tackles we take out the container and set it aside. Until the cake has cooled down, cover it with a frying pan lid and draw a knife along the edge. This needs to be done in order to make our cake beautiful and smooth from all sides. In addition, sprinkles can be sprinkled. But for now, we shift them to a clean deep plate and leave them aside. Let it cool. We also carefully move the cake with a kitchen spatula onto a special grill and leave it alone so that it becomes room temperature.
Now we repeat the procedure with the test from beginning to end and so on until we get 5 cakes. Important: just do not lay them on top of each other while they are still hot, otherwise they may stick together.
Step 6: prepare the cream.
Pour sour cream into a medium bowl and pour powdered sugar. Using a mixer, beat the ingredients at medium speed until a homogeneous, lush mass is formed. We can get a liquid cream, but it’s not scary, because after it has stood in the refrigerator, it will soak the cakes, and also take and become dense in consistency.
Step 7: prepare the walnuts.
We lay the walnuts on a cutting board and finely chop the pieces with a knife. Pour the crushed component into a clean saucer and without hesitation proceed to the preparation of the cake.
Step 8: prepare a classic honey cake.
When the cakes become room temperature, we proceed to the preparation of the cake. We spread the dough base on a large flat plate and with the help of a kitchen spatula, grease it with plenty of cream. Now sprinkle the sour cream mass with a small amount of nuts so that they cover almost the entire area of the cake, and cover everything with a second cake. Repeat the procedure from start to finish. Attention: the surface and sides of the cake are simply lubricated with cream and after temporarily baking we leave aside.
Now we spread the cuts of dough into the blender bowl and grind them at high speed until small crumbs. At the end, pour everything into a deep bowl and add the remaining nuts here. Using a tablespoon, mix everything thoroughly until smooth and proceed to the final stage of cake preparation.
Gently sprinkle the top and sides of the baking with nut-dough crumbs and put in the refrigerator for a couple of hours. Let our honey cake soak in cream and become incredibly soft and tender.
Step 9: serve classic honey cake.
When the honey cake is soaked in cream, we take it out of the refrigerator and use the knife to cut it in portions.
But we serve such unforgettably tasty and fragrant pastries to the dessert table along with tea, coffee and other drinks.
Bon appetit to all!
- for the preparation of cakes, you can take any kind of honey, depending on your taste and wishes. For example, it can be buckwheat, mustard, acacia, clover, maple, as well as lime. In any case, the cake will turn out to be tasty and very fragrant;
- so that the cream is one hundred percent thick, use homemade fat sour cream for its preparation;
- the dough will be uniquely light and tender if you take premium wheat flour, fine grinding and a proven brand. I also advise sifting flour at least two timesthen it will be better saturated with oxygen and will become very airy.