Honey cake or saffron cake is a classic cake of the Soviet era. Honey cake is an incredibly tasty, juicy multi-layer dessert with a honey smell, which can be prepared from available products, which is why it has so many fans. But there are those who are afraid to cook a cake with honey because of the large number of cakes. In fact, there are many options for the cake, and for those culinary specialists who do not want to spend much time in the kitchen, there is a recipe for a quick cake "Honey". Literally in 3-4 steps you get a fragrant, moderately sweet cake with sour cream. Cake decoration can be seasonal berries, waffles.
Pick your recipe
You will need
- Products for cakes:
- • 2 tablespoons of honey
- • 2-3 tablespoons of water
- • ¾-1 cup sugar
- • 1 teaspoon of soda
- • 100 grams of margarine or butter
- • 2 chicken eggs
- • 3.5 cups flour
- Cream Products:
- • 400-450 grams of sour cream 20%
- • ¾-1 cups icing sugar
- • vanillin
- Cookware for cooking:
- • Baking sheet
- • Dough pan
- • Wooden spoon for stirring
- • Paper or baking mat - 2 pcs.
Instruction manual
1
In a pan, honey, sugar and water are mixed. Thoroughly knead the mixture until smooth and put on a slow fire. The mixture is heated until the sugar grains are dissolved. After the sugar has dissolved, add soda and continue stirring. The mass increases slightly in volume and acquires a creamy golden hue.
2
The mass is removed from the heat and slightly cooled, about 1-3 minutes. After that, margarine or room temperature oil is gently mixed into the mixture. In a separate bowl, beat the eggs with a fork a little and gently interfere with the honey mixture that has cooled down.
Sifted flour is poured into the resulting homogeneous mixture in parts, and also, thoroughly knead. As a result, the pan will have a liquidy dough that drains freely from a spoon. They send the dough to rest for 30-60 minutes in the refrigerator. During this time, the dough thickens and is saturated.
3
While the dough is cooling, prepare paper or baking mats, as well as a cream of sour cream and powdered sugar. Beat chilled sour cream with a mixer, gradually adding icing sugar. The finished cream is sent to the refrigerator to cool.
2-3 tablespoons of dough are applied to a rug or paper and they are evenly “drawn” in a circle. The resulting circle may be larger than the blank for the cake, but this is not scary, as the cuttings from the cake will go to the decoration. Each circle is baked for 5 to 7 minutes at an oven temperature of 160-180 degrees.
4
As a result, 4-6 cakes should come out of the resulting test. After the cakes are baked and cooled, proceed to the assembly of the cake. Each cake is smeared with sour cream, including the top one and sprinkled with crushed crumbs of cake slices. Honey cake should be soaked for 1-2 hours and can be served.
note
1. When adding fresh, slightly beaten chicken eggs to a warm mixture, it is important to stir it continuously. With this method, the protein will not curl.
2. You can also use chopped walnuts, hazelnuts, and cashews to sprinkle on the cake. In this case, more modern versions of the Honey cake are obtained!
Useful advice
1. In order for the cake cake blank to be made with even edges, a template is placed on freshly baked cake. A pan cover, a bottom or a detachable ring, a circle of white paper, and so on can serve as a template. The main thing is that the cakes are the same in size.
2. Do not throw away the cuttings of the cakes, chopping them in a bag, get a sprinkling crumb for traditional cake decorating.