Classic honey-maker with cream of condensed milk
Each housewife chooses her own baking recipecakes with honey. There are many of them, as well as recipes for condensed milk cream. But one of them is the main, classic one, the rest are its modifications. It is not difficult to prepare the classic version of the cake, and its taste is very delicate. It is impossible to resist it. From the inventory you will need:
- oven,
- a saucepan in which the dough will be kneaded,
- A bowl or saucepan of a larger size for a water bath,
- mixer and whisk for whipping,
- knife for cutting unevenness of the cake,
- sieve for sifting flour,
- rolling pin for dough rolling,
- a tablespoon to spread the cream on the cakes.
Products required for the test
To prepare the cakes, you need to prepare the following products:
- 3 eggs,
- 200 g of sugar,
- 2-3 tbsp. spoons of honey,
- 50 g of butter,
- 600 g of flour,
- 1 teaspoon of soda food.
To warm up the products to room temperature, they should be taken out of the refrigerator in advance. This will make the cakes tastier.
Technology of baking cakes
Pour water into a large saucepan and place it onfire. When the water heats up, place the smaller saucepan with honey in a water bath. Add sugar to the honey according to the recipe and mix everything well with a whisk. Then add butter, which has become soft at room temperature. Quench the soda with vinegar and also add it to the total mass, mix everything. Remove the saucepan from the water bath. Break the eggs into the warm mass and beat well. Now you can pour in the sifted flour, but not all at once, as indicated in the recipe, but in parts. Mix everything, first with a whisk, and when the dough becomes stiffer, with your hand. You should get a lump, but not too stiff. Divide the total lump of dough into 6-7 parts, roll them into balls and put them on a plate. Turn on and heat the oven. Sprinkle the surface of the table where the cakes will be rolled out with flour. Take one ball at a time and roll the dough out on the table with a rolling pin into a layer slightly larger than the average plate. To prevent the honey layer from sticking to your hands, lightly sprinkle it with flour. The cake is thin, transfer it to a baking sheet, winding it around the rolling pin. You can immediately roll out the dough on a greased and floured baking sheet or on the table on oiled sheets of paper cut to a size slightly larger than the average plate. Place the dough with the paper on the baking sheet. Preheat the oven to 190°-200°C. The honey cake will bake for 5-6 minutes; its golden color will indicate its readiness. While the first cake is baking, roll out the second and transfer it to another baking sheet. Place the finished cake on the table. The second advantage of baking the dough on paper is that the finished cakes are easy to remove from the baking sheet. You need to quickly turn the baked cake over with the paper up and remove it. The paper must not be allowed to cool down, otherwise it will not come off the cake well. The finished cakes are very fragile, so you need to handle and move them carefully. The cakes should be cut to the shape of the plate only when hot, otherwise they may crumble. The trimmings will be used to sprinkle the cake. Do the same with all the other cakes. Now you need to make the cream. Its preparation is usually not difficult.
Cream for condensed milk
The layers of the honey cake are made from honeysweet, condensed milk is also a product with a high sugar content. Therefore, in the classic recipe for cream, in addition to 150 g of butter and 1 can of boiled condensed milk, it is proposed to use 200 g of sour cream with a fat content of 20%. The butter should be soft, at room temperature, and the sour cream chilled. In a deep bowl, first beat the butter and milk. You should get a shiny, homogeneous mass. Gradually add sour cream to it, continuing to beat. The finished cream is cooled slightly and spread on the cakes. The simplest thing remains - to spread on the cakes. The first cake is placed on a flat large dish, well greased with cream. The second cake is placed on top, again a layer of cream - and so on all the cakes. The remaining scraps from the cakes are kneaded into crumbs and sprinkled on top. The cake needs time to soak. To do this, put it in a cold place for several hours. In addition to the above products, you can use other products in the honey cake. For example, to speed up the soaking time of the cake layers, add layers of fruit between them in the finished cake. In addition to the above ingredients, you will need several kiwis and 2 bananas. The first cake is greased with cream with condensed milk, sliced bananas are laid out on top. Another cake is placed on the fruit, then cream, kiwi slices, another cake, cream, banana slices - and so on until the end. Nuts can also be used in the honey cake. Roasted walnuts are ground in a blender and added to the honey-butter mass, which was mixed in a water bath. Then follow the main recipe. All these recipes will differ only in additional products that set off the taste of the main honey cake.
