Cake "Honey fluff" with a light custard

[Cakes:]

Cake "Honey fluff" with a light custard

Category: Bakery products

Ingredients
Cakes:
Flour	3 tbsp.
Honey	2 tbsp. l. with a slide
Eggs	2 pcs.
Sugar	1 tbsp.
Butter	60 g
Soda	2 tsp
Cream:
Egg	1 PC.
Sugar	1 tbsp.
Flour	2 tbsp. l.
Milk	3.5 cups
Butter	50 g
Vanilla sugar or vanillin
-------------------------------------------	---------------
Glass =	250 ml

Cooking method

• There are many honey cake recipes on the forum, but all have differences in recipe and preparation to varying degrees. This honey cake justifies its name: it turns out easy and just melts in the mouth)))
• Cakes:
• Stir in honey, eggs, sugar and butter. Then put in a water bath and stir until sugar dissolves. As soon as the sugar dissolves add 2 tsp. soda. The mass should double in a water bath. Remove the increased mass and add the sifted flour. Stir everything. As soon as we have kneaded the dough and it has cooled down a little, we shape it so that it is convenient to divide it into 8 equal parts (balls) and refrigerate.
• We take out one ball of dough and roll it out thinly on a floured surface (~ diameter 25), but slightly with an allowance, so that later, according to the shape of the same plate, we can evenly cut off the still hot cake. Scraps go to the sidewall, top.
• We bake the cakes on a baking sheet with lined baking paper, at 180 C until golden brown.
• A light custard to soak this cake:
• Stir the egg, sugar and flour with half a glass of milk.
• Bring the rest of the milk to a boil over low heat. And pour the resulting mass into the heated milk in a thin stream, stir naturally.
• Cook the mass on low heat, stirring constantly, until you get the desired cream consistency.
• Remove from heat, put butter and whisk.
• Let the cream cool slightly.
• Assembly:
• We grease the baked and cooled cakes with cream, grease the sides of the cake and the top and sprinkle with nuts or chopped residues from the cakes.

Lena, ATP for one more honey recipe! And in the photo there are different colors of the cream layer why? Is this a photo or did you re-layer something else?

I didn't layer it with anything, it's the color from the cakes, the top is darker, fried - it's lighter inside))))

: flowers: Thank you, we will try it as soon as possible).

Excellent recipe Bookmark with gratitude

Lena, after sending the message, I realized that I got it mixed up, but then my site didn't want to load. I'm sorry. I fixed.

My mom used to bake like that and I used to (y) This is the most delicious honey cake: girl_love: I'm just trying to bake this now. to be quick, but recently I remembered about him

Thank you girls for the comments, my family likes this honey cake the most. And I have a sweet tooth - everything is yum-yum

just baked the cakes, very tasty Cream I will make sour cream custard. I'll write about the taste with this cream later. But now this is my favorite recipe for honey cakes, I put mine in a drawer))))

Wow !!!!!!!! Very nice, Katya, that I liked the cakes
My daughter fell in love with scraps from cakes, as a result, there is nothing to sprinkle on the top and the sides))))))
I will wait for an answer about the taste with another cream, will the cake be tender?

[Lenochka,]

Lenochka, delicious and beautiful cake!

My mom was so hot and I used to (y) This is the most delicious honey cake

I subscribe to every word. This is my favorite cake. Sometimes I ask my mother to make my favorite cake for my birthday, it goes under the code name Moskovsky in our family, as my mother once copied from somewhere.
Dutya! With all my love for butter custards, and sour cream in particular, I would not change the original cream in this cake for a more butter one for any price. Trust me, you will lose half the buzz at least. Here, all the charm is in a liquid custard with a minimum of oil, it soaks thin cakes so much that there is nothing to chew at all, it turns out so tenderly. It's hard to describe, you have to try.

, I would not change the original cream in this cake for a more oily one. Trust me, you will lose half the buzz at least. Here, all the charm is in a liquid custard with a minimum of oil, it so impregnates thin cakes

That's for sure, nothing can be changed in this cake, it has such a delicate taste

[Natusik]

Natusik, thank you))))

Lozja, love-apple you are absolutely right!!!!! The peculiarity of taste is in the cream

An interesting recipe, and how beautiful the cake turned out

I will share my impressions.
Surprisingly, the scraps lay open all night and did not get stale, but remained soft and tender.
I, so and so, take and soak the cake, in the end it turned out to be too tender. Conclusion: these cakes cannot be impregnated.
And finally, sour cream turned out to be a sweet cream for these cakes. Conclusion: don't change the recipe.
However, scraps are also not enough, they are very tasty.

Since I made this cake for visiting relatives, now I still have time to redo it. However, my mother remained stubborn (the first experience did not teach her anything) and will make sour cream + sugar cream. Went to bake the cakes))))) Wait with the report.

It is after this cake that I do not perceive honey cakes with sour cream + sugar cream. I did it once, I didn't like it. Although many people do just that and love it, I got used to this honey cake, and now for me a honey cake can only be with custard.

And by the way, the cake turns out to be quite sweet and with an original cream. But it's so delicious.

persuaded mom to use a prescription cream

persuaded mom to use a prescription cream

However, I am very glad that you will try this cake in the original.

[Dutya]

And I, and I, and I have the same opinion)))
Dutya, share your impressions

The cake has not been tasted yet. But for the cakes, I want to note:
The first time I put honey almost 3 tbsp. l (what would be more honeyed), and everything according to the recipe in the end turned out to be biscuit cakes - very soft and not stale at all.
The second time I put 2 tablespoons according to the recipe. l, but the steam bath was too hot and somewhere 0.5 eggs (out of 2 pieces) curled up (but the third time there was no desire to bake and I continued). As a result, the cakes turned out to be soft, but then (like all classic honey cakes) they became hard. But I still didn't saturate them.
These are the experiments))))

Now I wonder what the cakes should be?

In my mother's cake, the cakes are very hard, no impregnation is needed, you just need to grease with cream in advance, so that there is time for the cake to soak. Then the cakes with cream practically merge together, they become so soft.

I apologize to the author of the topic for interfering all the time.

[Lozja]

Lozja, on the contrary, I'm pleased that you answer so meaningfully
And my cakes turn out to be medium, so to speak, not very soft and not very hard)))) It probably depends on both flour and honey. I put 2 tablespoons of honey, but sooooo with a slide, I put flour according to the recipe, and then I look at the consistency of the dough, add as much as I consider necessary.
I let the cake stand a little at the room. temperature, so that it is soaked faster (I think that faster)

I am writing a continuation of my cakes. The first cake with sour cream and custard went to a home friend and a visiting friend with her husband. The cake was eaten in a day))) The girlfriend's husband was delighted with him and the girlfriend too. The second cake, with my own cream, I have not tried. Mom said she didn't see much of a difference. He was impregnated just as strongly. One person said that he had heartburn (I am in shock, from which there may be heartburn, especially since she eats honey drinks).But I decided that the heartburn was on something else. after all, they ate all day, and only tried the cake late in the evening.

[Dutya, Katya,]

Dutya, Katya, , I'll tell you a real story ... I go to work one morning and meet my acquaintance, with whom I studied at the same school, and she is my therapist in the clinic ... - Hi, hi, how are you .. What are you making a face? Why do you have heartburn, what did you eat for breakfast? - I ate a sandwich with butter, cheese and coffee. - You are crazy??? With your stomach and liver such a breakfast ???
But that was 15 years ago. But even now I do not even drink coffee on an empty stomach, and then I drink it with medicines. Or I’ll bake a roll, and in the heat of the heat I’ll take a couple of pieces with a tea, instead of being content with a crouton, and then I toil.
And my husband has heartburn from granulated tea. We don't have such tea at home, but we can have a drink while visiting. Or maybe not drink, because he knows that he will suffer.
So never mind that heartburn has tortured someone there. Advise not to break the diet if health does not allow, or to have pills with you if you have health problems.

ordered me a honey cake for the weekend. I have never baked honey cake before, only biscuits. chose, chose and decided to bake yours! judging by the reviews "eat your mind". I just baked, I also cooked custard for the first time, it turned out the first time, and it's just gorgeous !!!!! I would never have thought that a cream could be so delicate! licked a saucepan after him
tomorrow my husband will come from the night shift, and he has such a surprise in the fridge !!!
tomorrow I will unsubscribe, what did I end up with and put the photo of the result. but I'm already sure that it is sooooo tasty

and another question. can you put mastic on such a cream? Or do you need to cover something additionally?

The cake is sooooo delicious !!!!! Only next time I will make more cream, I love it more!
Thanks again for such a delicious cake!

[mama]

mama Sooo glad I liked it))))))
It is not suitable for mastic, since there is little oil in the cream. But I haven't tried it. I advise you not to test yourself and products, it is better to use the standard: ganache or butter cream)

Please tell me, how many ml or grams of glass?
Already once I made this cake according to your recipe only with sour cream, sooo delicious, I want to repeat, but I don't remember what I measured the products last time
I saw everything

[Helen-01]

Helen-01, accept my report too.


I've never made a custard honey cake before. In general, I don't often use custards. But here he is just gorgeous! In its place, I would say. And the word "light" in the name can be interpreted in two ways - easy to prepare and eat
The cake is delicious. The dough is prepared quickly and rolling out goes with a bang
p. from. Lozja, Oksanka, your words were decisive in my thoughts

With all my love for butter custards, and sour cream in particular, I would not change the original cream in this cake for a more butter one for any price. Trust me, you will lose half the buzz at least. Here, all the charm is in a liquid custard with a minimum of oil, it soaks thin cakes so much that there is nothing to chew at all, it turns out so tenderly. It's hard to describe, you have to try.

I believed and tried.

Thank you! Delicious honey cake!

Girls !!! Your reports and reviews make me happy I am pleased that everyone liked who tried this recipe, a very simple, inexpensive and quick cake to make

This is my favorite cake that has been tested over the years ... Only the cream is slightly different and I don't put the dough in the cold, but roll it out warm ... But this does not affect the cake at all ... My cream differs in composition - for 05 liters of milk + 05 tbsp (faceted) sugar + a pinch of vanilla - everything boils and there + 2 tablespoons of potato starch diluted in a small amount of cold milk - pour it in a thin stream and stir until thickened (it will not be very thick) ...Let it cool and +200 g drain the butter ... mix and coat - pour the cakes ... Recently, I also began to add chocolate to warm milk - then custard chocolate cream turns out .. The cake goes with a bang! Everyone loves it very much ... So this is a very cool cake ... light, both in weight and taste ... Eh. It's a pity, I’m stupid and I can’t put up a photo ...

Good morning! Happy Nativity of the Blessed Virgin Mary !!!
And I did not come running empty-handed


This is a downy honey cake with cocoa (part of the flour was replaced with cocoa). I wanted to get such a Spartacus. Very tasty and beautiful. I like it

And here is my honey cake! Even my husband liked it, everything is "normal" to him, here he was DELICIOUS Thanks for the recipe

And today I made your cake, have not tried it yet, but the smell is abalde

I made it too
Taste is something mega delicious
The dough is just super, it's a pleasure to work with it
Here are my cakes

and this is what came of them

Unfortunately, there is no cut, but the taste is awesome THANKS

The girls who made the cake! Tell me, add butter to the hot cream and beat immediately?

The girls who made the cake! tell me, add butter to hot cream and whisk immediately?

I added it not quite to the boiling water, let it cool down a bit, then I added it, beat it, cooled it down and greased the cakes.

Hello! I'm new to you here and decided to start with your cake! It turned out not even bad ... gobbled away))) Thank you for an excellent recipe, simple and not very expensive !!!

Can you bake cakes in a slow cooker?

Elena, take my thanks for the down cake

And I want to say thank you to Elena for the recipe! Delicious and delicate cake turned out! Between the cakes I sprinkled caramelized nuts and added chopped prunes, and so if there were no nuts, then the cake could not have been chewed.

I baked this cake today. My opinion: it is done easily and quickly, while you are rolling out one cake, it is time to take the other out of the oven, the dough is very tender, there is not much oil in the composition (this is important for me). I slightly reduced the amount of sugar in the dough and cream, that's enough for me. Tired of honey cakes with sour cream, we only recognize these at home, but here is a light custard. I made half of the portion for a sample, so that only one bite. It turned out to be a nice red-colored cake 17 cm in diameter, next time I will make the size bigger, there were cuttings even after sprinkling. We will try in the evening, I think it will just be infused, but just put it in the refrigerator? Thank you!

[Anastasia]

Anastasia, this cake is soft even after the refrigerator. And for safety, cold is still necessary.

Yeah, I've already put it in the refrigerator. But I have it, soaking, settles! Become lower than at the beginning! Does everyone have it? I touched it with a knife - soft. It may completely melt

No, it won't melt, but its softness is the most delicious.
When I make to order, I initially bake higher, knowing about shrinkage.

Well, sir, I tried the cake, w-dya, what can I say .... For my taste, I got a high-quality honey putty, sorry. Somehow I imagined it differently, I probably had to put more flour in the cakes, and do less cream so that the cakes were fluffy, but still they did not become a complete porridge ... I will think.