Confectionery departments of supermarkets andcafe-pastry offers a huge selection of cakes, muffins, rolls and other goodies. But for some reason homemade cakes are eaten with great pleasure. Tens of thousands of women bake home Napoleons, sour cream, muffins, etc. Because of the simplicity of production and taste, the most favorite of home-made pastries is a honeycomb with condensed milk. Thanks to a rich unique taste, this favorite food for both children and adults has long attracted the attention of pastry cooks around the world. When baking condensed milk is added to both dough and cream. In cakes it is used only in combination with other products: butter, sour cream, custard. Adding these products make the cream more plastic and reduce its sweetness.
Classic honey-maker with cream of condensed milk
Each hostess herself chooses a baking recipecake with honey. There are a lot of them, as well as recipes for cream made from condensed milk. But one of them is basic, classical, the rest - its modifications. Prepare a classic version of the cake is easy, and its taste is very delicate. Before him it is impossible to resist. From the inventory you will need:
- 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 get food warmed to room temperature, they need to get out of the refrigerator in advance. Under this condition, cakes will be more delicious.
Technology of baking cakes
In a large saucepan pour the water and put onFire. When the water is heated, a smaller saucepan with honey is placed on a water bath. To honey, according to the recipe, add sugar and thoroughly mix everything with a whisk. Then the butter is put there, which became soft at room temperature. Soda should be extinguished with vinegar and also add to the total mass, mix everything. The pan is removed from the water bath. In a warm mass, break the eggs and beat well. Now you can pour the sifted flour, but not all the quantity specified in the recipe, but in parts. All mixed, first whisk, and when the dough will be steeper, hand. Should get a com, but not too steep. The total lump of the dough is divided into 6-7 parts, balls are rolled from them and laid on a plate. Turn on and reheat the oven. The surface of the table, where the cakes will be rolled, is sprinkled with flour. Take one ball and a rolling pin on the table roll the dough into a layer a bit larger than the average plate. To prevent the honey layer from sticking to your hands, it is slightly torn with flour. The cake turns thin, transfer it to a baking tray, winding it on a rolling pin. You can immediately roll out the dough on a greased and sprinkled with flour baking sheet or on a table on oiled sheets of paper cut to size slightly larger than the middle plate. The dough is put together with paper on a baking tray. The oven is heated to 190 ° -200 ° C. The baking time of the honey cake is 5-6 minutes, the golden color of the cake will indicate its availability. While the first cake is baked, roll the second cake and shift it to another baking sheet. Ready to lay the cake on the table. The second plus of baking dough on paper - this ready-made cakes are easily removed from the baking tray. It is necessary to quickly turn the baked cake up with paper and remove it. You can not let the paper cool down, otherwise it will not keep up with the cake badly. Ready cakes are very fragile, take and carry them carefully. Cut the cuticles in the shape of the plates only hot, they can crumble. The scraps will go to the cake. So do with all the other cakes. Now you need to make a cream. Its preparation usually does not cause difficulties.
Cream for condensed milk
Cakes in a honey cake due to honey are obtainedsweet, condensed milk is also a product with a high sugar content. Therefore, in the classic recipe for cream, it is proposed to use, in addition to 150 g of butter and 1 can of boiled condensed milk, and 200 g of sour cream with a fat content of 20%. The oil should be soft, at room temperature, and the sour cream is chilled. In a deep bowl, whisk butter and milk first. Shiny homogeneous mass should be obtained. Sour cream is gradually added to it, continuing to whisk. Ready cream slightly cool and smear them with cakes. It remains the simplest thing - to smear the cakes. On the flat large dish put the first cake, well lubricated cream. On top of the second cake is laid, again a layer of cream - and so all the cakes. The remaining trimmings from the cake are kneaded into a crumb and sprinkled on top. The cake needs to be given time to impregnate. To do this, put it for several hours in a cold place. In a honey cake, you can use other than the above products. To, for example, speed up the time for impregnation of cakes, layers of fruits are added to the finished cake between them. In addition to the above ingredients, you will need a few pieces of kiwi and 2 bananas. The first cake is smeared with cream with condensed milk, the bananas cut by circles are placed on top. On the fruit again put the cake, on it cream, mugs of kiwi, again the cake, cream, mugs of bananas - and so on to the end. In a honey cake, nuts can also be used. Fried walnuts are ground in a blender and added to the honey-and-oil mass, which was kneaded in a water bath. Further on the main recipe. All these recipes will differ only in complementary products, which set off the taste of the basic mead.