Honey cake from Shula in a multicooker Panasonic SR-TMH18

Honey cake from Shula in a multicooker Panasonic SR-TMH18

Category: Bakery products

Ingredients
black coffee (I took instant coffee)	2h l.
boiling water	3/4 cup
eggs	5 items
sugar	1.5 glasses (I took 1 multi-glass)
Honey	3st. l. thick (or 5 tbsp. l. liquid)
Vegetable oil	1/2 cup
Raisins	100g. (I didn't put it)
Wheat flour	2 glasses
Soda	1 tsp
Cinnamon	1h l.

Cooking method

• 1. Pour boiling water over the coffee. We cool it down.
• 2. Divide the eggs into whites and yolks. Beat the whites until a stable foam forms, gradually add half the amount of sugar to them.
• 3. In a separate bowl, mix the yolks, the rest of the sugar, coffee, honey, (if the honey is thick, then first stir in the honey, and then add coffee, it is better to intervene) vegetable oil, spices. Gradually add the sifted flour and soda.
• 4. Into the resulting mixture, carefully, manually stirring, add the whipped egg whites and at the very end - the raisins.
• 5. Put the mixture in a mold and bake for 65 minutes. Let it cool without opening (turn off the heating) for 20 minutes (I left it for 15 minutes) Then open the lid and cool to the end.
• 250ml glass. The eggs were 50-60g. each one. It turned out a honey cake 9.5 cm in height, almost under the multi lid. I did not soak it in anything, did not smear it with cream, we ate it with pleasure, washed down with tea. Such a honey cake can be easily cut into 4-5 cakes and made a cake out of it.

Cooking program:

Baking 65 minutes

Note

Photo Admin

A source:

🔗

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BIGOOOOOOUUCHING
now it's cooling down, I'll try it only in the morning - I don't eat after 18.00 if I can stand it until morning

BIGOOOOOOUUCHING
now it's cooling down, I'll try it only in the morning - I don't eat after 18.00 if I can stand it until morning

I could not resist

I could not resist

Do you regret it? Worth it?

- moderately sweet, smelling like a mixture of coffee, cinnamon and honey. Soft, delicious ...

Do you regret it? Worth it?

It was worth it. I cracked a little in the evening, although in the morning I got hold of coffee. Tomorrow I will probably bake it again, but I will cut it into cakes, there are 5 of them, and I will easily smear it with sour cream whipped with sugar and coffee to enhance the taste. But I don't know yet what kind of coffee will dissolve well in sour cream. I thought I could add some coffee liqueur, but for the time being I am niza for my granddaughter. Yes, one more thing, do not take honey with a strong smell, such as buckwheat, the girls wrote that they even clog cinnamon.

And this is my version of the Honey cake called "How to decorate a gingerbread cake at 3 am"



The honey cake is 9 cm high.



I cut the cakes 4 pieces, soaked in thick apricot jam, put them together. I wanted to leave it as it is, but it doesn't look, the view is not the same.
Crumbled 4 small chocolate cakes into small crumbs. I smeared the edges of the gingerbread with jam and sprinkled gingerbread crumbs on top and sides. Decorated the top with small meringue cookies.
Here! And we got a beautiful and delicious gingerbread cake (or pie) or gingerbread gingerbread

Andreevna thanks for the recipe brought

[Admin]

Admin, what a beauty!

[Admin]

Admin
Judging by the photo, could it be cut into more cakes ??

Yes, the honey cake is just super, and at 3 o'clock in the morning ...
I will definitely try baking this weekend. Goodbye figure.

[Admin]

Admin
Judging by the photo, could it be cut into more cakes ??

It was possible, but did it for the first time, there was nothing to sandwich (at 3 am).In the morning we tried it, it turned out not wet from jam, the biscuit behaved well, it was moderately moist. And of course, the top also had to be cut and greased with jam.
In general, apricot jam, in taste and its acidity, goes very well with a dark gingerbread. I added 1 tbsp to the dough. l. mixtures for filling sweet pies, taste and smell coincide with the taste of gingerbread.
For the future, I will make such gingerbreads only with fruit jams.

For the future, I will make such gingerbreads only with fruit jams.

And if: apricot jam on a layer, on top with chocolate fondant (or icing), you get practically "Sacher"

Next time I would layer the honey cake with this cream (I took the recipe from the website of Good Kitchen)

CREAM WITH SWEET-MARSHIRE

We take marshmallow or candy Udarnitsa with any taste (strawberry, vanilla, mint, crème brulee, etc.) and sour cream of any fat content or yogurt or cream. What to choose depends on your desire for fat content and cream thickness.
For 1 can of sour cream 30% 450 gr, I take 1 package of marshmallows, put it in a blender and chop and beat until fluffy. Break the marshmallow / marshmallow into pieces. Vanilla and mint marshmallows give sourness.

Honey cake dough tastes and smells a good combination of black coffee and spicy sweet spices - in fact, it is a honey gingerbread.

Next time I would layer the honey cake with this cream (I took the recipe from the website of Good Kitchen)

CREAM WITH SWEET-MARSHIRE

This is how it looks with this cream


Well, in full growth


It is better to cut it all the same into 5 parts

SUPER!!!!!!!
That's it, tomorrow we need to bake !!

[Admin, Lika]

Admin, Lika, super cakes, honey cakes, gingerbreads turned out.
Lika, and I thought that with such a cream the cake will increase by another 1.5 times, will it not fill up? Or did you miss him a little?

My honey cake is just baked! As tall as the girls in the photo. Thanks for the recipe.

I just wrote about marshmallow cream - and already on the cake
When they had time to run for marshmallows

My cake is baked well, only the top crust is sticky for some reason. I sprinkled it with powdered sugar and nothing became noticeable. Probably need to add baking time by 5 minutes.

My cake is baked well, only the top crust is sticky for some reason.

It will be sticky, because all the steam does not have time to leave the multi through the valve. I began to take out the valve when the baking ends, and the cartoon stands to cool down (15 minutes) before opening.

[Lika]

Lika, and I thought that with such a cream the cake will increase by another 1.5 times, will it not fill up? Or did you miss him a little?

Andreevna, yes, it seems to have impregnated normally, not subtly. I would have missed even more, but the sour cream ran out. Before the cream, I impregnated with sugar syrup with cognac ~ 150 ml I didn't try to get overwhelmed. The honey cake did an excellent job - the cakes are light. On the second day, it could be cut into very thin slices.

I just wrote about marshmallow cream - and already on the cake
When they had time to run for marshmallows

Admin, just in the Good kitchen - I put it on Good Cook

"Admin, just in the Good Kitchen - I posted it Good Cook"

So my hands reached the honey lover. For some reason, in the process of mixing, the number of rast was confused. oils. But all the same she did it strictly according to the recipe (as Andreevna described). Indeed, the cake is unusually tall and with an unusual taste. I didn't have time to layer it - they immediately began to cut it. And what else pleased me - this gingerbread does not dry at all. We have just been eating it with tea for the fourth day - it’s too big for our small family - and now one piece is left, so it’s just as soft as fresh from the multicooker! It's just that all this honey cake is called a gingerbread, but for me a gingerbread is something drier, with a crust. And the honey cake from Andreyevna is fluffy, thanks for the recipe!

I began to take out the valve when the baking ends, and the cartoon stands to cool down (15 minutes) before opening.

Will the cake not fall off if the valve is removed?
Maybe a stupid question, but it confuses me, so tell me, PLIZZ.

Will the cake not fall off if the valve is removed?
Maybe a stupid question, but it confuses me, so tell me, PLIZZ.

It does not fall off, because the baking has already ended, at least for me.
Afraid, just try leaving it on the table to cool in a saucepan.

She retreated from the original recipe (Honey cake from Shula) only by not putting the raisins. Andreevna correctly corrected that she put in less sugar, really very sweet. But I had to bake 65 min + 60 min. And I did not immediately see that he was not baked and close. I took off the valve and ran away (I was feeding the child), and when I came (I don’t know how long 10-15 minutes had passed), I thought: "Why not look into a slow cooker, but through a hole, and has the biscuit fallen off?" I go there, and there is raw dough. So I am for another 60 minutes. This time I did not remove the valve. It turned out to be high, but not very 10 cm, but delicious !!!!
Thanks for the recipe.

And for some reason I didn’t turn out very tall. Maybe add starch next time?
And tell me about the cream with marshmallows: what consistency should it get after mixing with sour cream? It seemed to me that I made a liquid one.

And tell me about the cream with marshmallows: what consistency should it get after mixing with sour cream? It seemed to me that I made a liquid one.

Adjust the thickness of the cream yourself with the ratio of marshmallow-sour cream. Add more marshmallow. In any case, after a night in the refrigerator, the cream will become thicker, and the excess liquid will go into the cake. On the contrary, I specially saturate the cakes with drinking yogurt before spreading them with cream.

Honey cake from Shula
This honey cake was adapted for a multicooker by Novokuznechanka from the forum of good cuisine ( 🔗) I baked it yesterday. I liked it very much, so I brought it to you, I hope the author will not mind.
And these proportions are all for a large multicooker for 4.5 liters or for a small one for 2.5. Is he so tall in a big way, or is he still in a small height of 9 cm?

The composition of the products for a large multicooker and the height is large.

And these proportions are all for a large multicooker for 4.5 liters or for a small one for 2.5. Is he so tall in a big way, or is he still in a small height of 9 cm?

Yes, these are the proportions for a large multi and he turns out to be so tall in it!

thank you, Anastasia! I didn’t wait for an answer, I made a dough and realized that it was for a big multi. Already baked and baked and smeared with sour cream, it costs soaked and solidifies)
Thank you very much for the recipe!
Smells delicious !!!

thank you, Anastasia! I didn’t wait for an answer, I made a dough and realized that it was for a big multi. Already baked and baked and smeared with sour cream, it costs soaked and solidifies)
Thank you very much for the recipe!
Smells delicious !!!

Thank you should be addressed to Shula and Andreevna! I hope you enjoy the taste as well as the look!

And here is a photo of our cake. based on a honey recipe.
Thanks again to the authors!

Thank you should be addressed to Shula and Andreevna! I hope you enjoy the taste as well as the look!
[/ quote]
Unfortunately, I can't appreciate its taste at all. I have absolutely no such trouble for health reasons. But I will have a steam train with a bang!) And everything else - to my husband!)

[Cook]

Cook

The cake is great! My husband was lucky!

And here is a photo of our cake. based on a honey recipe.
Thanks again to the authors!

Thank you Shula for such a wonderful recipe, and I'm just a performer.
Cook, what a beautiful cake! Excuse me. for not answering your question for so long, but thanks to Anastasia, she helped me out. Did you do it in a small or large cartoon?

I did it in a big one, I only have one big one. Yes, and a lot of dough came out for me, I threw sugar as written in the original recipe. True, I had to bake for 1, 5 hours

Thank you very much for the recipe! I did everything as it was written - an excellent result turned out - ate in half an hour
By the way, my old honey cake recipe is very similar and may be useful to someone - for those who have small children - instead of coffee, tea brewing is used. It also gives color and flavor to the dough.

Andreevna, thank you tremendous, bring more interesting recipes! The cake turned out to be excellent (layers: whipped cream with boiled condensed milk). Very interesting taste with cinnamon and coffee - not a "pure" honey cake Thank you!

[Sofim]

Sofim, to health.

I made this honey cake again. But it was a bad day
At first, the proteins did not want to whip into a stable foam Although I made sure that the yolk did not get into, I added a splinter of salt and citric acid, beat until foamy, then added sugar a little bit, increased the speed .. increased in volume very well, but there were no stable peaks , but only whipped falling off for 10 minutes. Maybe you should have continued to beat more? My proteins are generally fantastic, sometimes they whip, sometimes they don't. After waiting 15 minutes after the signal, I opened the lid and saw a tall and beautiful cake. But then I was jerked to take out the small pot from the multicooker. Having started to cool down, the cake sank, the top squeezed, a large distance formed between it and the walls of the pan, it began to resemble a clay pot, only flattened. Here I sit and think it's because of "not such" proteins or still because of improper cooling ? All this did not affect the taste, it is tasty all the same. Help, otherwise you want aesthetics and perfect forms, as in your photos

PS While my mother was bothering about the forms, my daughter (there are no two more) took an accidentally forgotten knife, worked with it on a cake and made a decent piece. What is left to turn into a real cake will clearly not succeed and will be eaten with tea

["Honey cake from Shula"]

And here is mine "Honey cake from Shula", sour cream cream + condensed milk (not boiled) + lemon juice + cognac:



And the cutter:

["Honey cake from Shula"]

And here is mine "Honey cake from Shula", sour cream cream + condensed milk (not boiled) + lemon juice + cognac:

And for more details about the cream, you can? The cake is very beautiful!

[lemur]

lemur , thanks of course, but before beauty there is still work and work ...
And the cream is unpretentious, I often do this. Beat 250 g. 30% sour cream into a foam, then gradually add 1/4 lemon juice under the mixer blades (today I just poured 2 tbsp. L.), From 1 / 2-1 tbsp. l. cognac (optional, optional) and 100-125 gr. condensed milk (I do not pour more than 100 grams, so that it is not cloying, because before the cream, I smear the cakes with apricot-cognac jam). That's the whole cream.

I have a little cartoon. Will the dough come out when rising ???

[Lissa]

Lissa , just reduce the portion of the dough, for a small multi it will certainly be a bit too much, I have a large one, and then it went up to the very lid.

[Crochet]

Crochet
Thank you. And for some reason, sour cream never goes off into a foam, it remains liquid

[lemur]

lemur , a familiar picture (I'm talking about sour cream), but it is in this cream that it just doesn't matter, because as a result, the cream still turns out to be LIQUID, even with sour cream initially whipped into foam, so I like it ... It is very healthy to soak biscuit cakes with this cream, precisely because it is thin.

The main thing is not to beat the sour cream to butter))) Mom somehow managed to do it)))