Many of us still remain fans of old proven recipes for home-made desserts, which gained popularity during the Soviet era. One such is a honey cake, the dough for which is cooked in a water bath. We offer an authentic recipe for dessert, which will help you remember the very excellent taste and unique appetizing aroma of delicacies.
Cake "Honey" at home - a classic recipe for a water bath
Ingredients:
For the test:
- wheat flour - 635-660 g;
- eggs of chicken - 3 pieces;
- honey flower - 160 g;
- granulated sugar - 190 g;
- food soda - 10 g;
- common salt - 5 g;
- whole milk - 55 ml;
- butter or margarine - 155 g;
For cream:
- sour cream with a fat content of more than 25% - 1 kg;
- granulated sugar - 265 g;
- sugar vanilla - 25 g.
Preparation
Dough for honey cake according to the classic Soviet recipe is prepared in a water bath. For this, we select two pots of different diameters, pour large quantities of water into the large pan and place them on the stove for medium fire. In less, we first take eggs with sugar and then lay honey, baking soda and softened margarine or butter. We put the smaller saucepan in a large container with boiling water and heat the mass, continuously stirring until it increases in volume by about two times, and becomes saturated with a golden or light brown color. On average, this will take about fifteen minutes. Now we sift a glass of flour and pour it into a hot mass. We keep it on the water bath for a couple of minutes, continuing to stir constantly, and then remove it from the plate, sift the remaining flour, add it to the pan and make the knead.
The texture of the dough should not be sticky, but soft. We divide the flour into eight balls and place them in the refrigerator for at least half an hour, covered with a packet or a film. After that, we prepare the parchment sheets by the number of balls, roll out the portions of the dough alternately to obtain a round cake and puncture them around the perimeter with a fork. Now put the blanks in the oven and bake each an average of three minutes. As a result, the cakes should be lightly browned. Remove from the oven, cut the cakes to the same size, taking a cover or a plate of the appropriate size for the pattern. The resulting cuttings are turned into crumbs using a chopper or rolling pin.
Upon the availability of cakes, we proceed to prepare a cream for honey cake. To do this, chilled fatty sour cream is processed with a mixer, adding sugar sand, vanilla sugar or vanillin in the process and achieving the dissolution of all sweet crystals and airiness, puffiness and thickening of the cream.
Now we collect the cake. We lay the cakes alternately on each other on a dish and cover each with sour cream. We also smear the cake outside and tear off the crumb prepared from the scraps. Now the cake needs to be given time for impregnation. Much more delicious dessert after a day stay in the refrigerator. But if necessary, you can
Some confectioners say that in the classic recipe for making honey cake for cream, condensed milk and butter are also used. In this case, the product is more saturated and caloric. If you are among the fans of such desserts, you can try out this option. To do this, we replace half of the total portion of sour cream with the same amount of condensed milk and reduce the amount of granulated sugar by at least twice. We beat the sour cream with condensed milk and sugar until it is airy and thick and at the end of the process we add soft butter to the cream. All components in this case must be the same temperature.