Delicious dessert conquers with its delicious taste more than one generation of sweet lovers. A delicious honey cake with condensed milk can surprise the most fastidious gourmet, you just have to try the first piece of cake.
Cooking features
The most simple and affordable ingredients are used for honey cake with condensed milk, and it is prepared quickly and easily. Thanks to honey, the dessert acquires a pleasant aroma and unique taste.
The main feature in the preparation of honey is that the dough products are melted with a water bath. To do this, pour water into a large pot. On top of it, a smaller container is placed, in which the components for the dough are settled. Water should touch the bottom of the top pot or bowl. Large containers are placed on a small fire. The liquid will boil, and will gradually melt the honey and other ingredients.
Soda is definitely added to warm dough for honey cake with condensed milk, after which it is almost doubled. Cakes rise well, and the finished dessert turns out to be airy.
Cakes for honey with condensed milk can be done in advance. They will wait 1-2 days until the moment they make a cake out of them. The cream is prepared immediately before use. To prepare it, cream butter is added to the condensed milk. Margarine is not used, it degrades the taste of the finished dessert.
To decorate a honey cake with condensed milk, they take crumbs. It is made from pieces of finished dough that remain in the cooking process. You can use chopped nuts, various dried fruits, fresh berries and fruits, candied fruits. All these products go well with honey.
Honey cake with two types of cream
The composition of the test
· 4 eggs;
190 g of powdered sugar;
50 g butter from cream;
580 g of flour;
110 g of honey;
· A teaspoon of soda.
The composition of two types of cream
500 g of sour cream;
180 g of powdered sugar;
350 g of condensed milk;
190 g butter from cream.
Work stages
1. Beat the egg and powder into a lush mass.
2. Add honey, fat and soda to the foods.
3. Keep the mixture for about 20 minutes in a steam bath, stirring all the time.
4. The mass should almost double. After that, add the sifted flour to it a little.
5. Remove the finished custard dough from the steam bath and mix well with your hands.
6. Form from the resulting cake 8 equal pieces.
7. Store them in a cool place for about twenty minutes, covering with a foil for food.
8. Remove and roll out the pieces of dough.
9. Bake them on a greased baking sheet for 3-4 minutes, setting the temperature to 180 degrees. If the cakes burn out very quickly, you can make a temperature of 160, bake for a couple of minutes longer.
10. For the first cream, beat the icing sugar with sour cream for 15 minutes.
11. Make a second cream of condensed milk and butter, also fluffing foods to a homogeneous mass.
12. Spread cakes with two types of cream, alternating sour cream and oil layer.
Toffee cake
The composition of the test
· 3 eggs;
· 290 g of powdered sugar;
· 110 g butter from cream;
· One and a half tablespoons of honey;
· 3 teaspoons of soda;
· 700 g of flour.
Cream composition
· 0.5 l of milk;
150 g butter from cream;
· 4 tbsp. tablespoons of toffee condensed milk;
190 g of powdered sugar;
110 g flour;
A package of vanillin;
Cooking process
1. For the test, combine honey with powdered sugar and butter.
2. Place the food pan in the steam bath. Stir constantly until the oil dissolves.
3. Beat the eggs with soda in a blender.
4. Pour the egg mixture into sugar. The mass will begin to foam and rise. Mix it well.
5. Remove the pan from the stove and add flour in a thin stream.
6. Knead well, divide the resulting dough into 5-9 parts and cover.
7. Roll out the dough. You can add flour a little, so as not to stick to your hands. Cakes can be made with a height of one to four millimeters.
8. Place the dough on a greased baking sheet and bake at 215 degrees. Cakes are quickly baked to a golden color, it is enough to keep them in the oven for about five minutes.
9. Now make the cream. Dilute the flour into warmed milk, beat well (preferably with a mixer).
10. Place a pan of milk on a small fire and stir until the mass thickens.
11. Remove the mixture from the stove. When the mass becomes warm, add butter, vanillin and powdered sugar to it.
12. Beat the cream with a blender, pour in condensed milk and mix.
13. Coat the cakes with cream, decorate if desired. Put in the refrigerator for a couple of hours.
Walnut honey
Products
Cream butter - 390 g;
· Honey - 2 tbsp. spoons;
Sugar powder - 190 g;
Soda - 1 teaspoon;
Egg -2 pcs.;
Walnuts - 100 g;
Flour - 0.4 kg;
Condensed milk - 300 g.
Work stages
1. For the test, using a water bath, melt 0.1 kg of butter with honey and powdered sugar until a homogeneous consistency is obtained.
2. Pour soda, stirring, remove from heat.
3. Beat the eggs one at a time, each time whipping the mixture.
4. Add the flour a little and knead the dough with your hands.
5. Put it in the refrigerator for half an hour, let it cool.
6. Remove the dough from the refrigerator and roll. Add a little flour if it sticks to your hands.
7. Bake for 3 minutes in an oven preheated to 200 degrees.
8. Cream: whisk 280 g of butter, gradually add the condensed milk.
9. Grind walnuts in a food processor, using a rolling pin or a meat grinder.
10. Cream the cakes with a little, sprinkling them with nuts.
11. Allow the honey cake to brew in the refrigerator before use.
Honey cake with butter cream
The composition of the test
· 5 eggs;
· 210 g of powdered sugar;
140 g of oil;
· 5 tbsp. tablespoons of honey;
· 290 g of flour.
For cream
370 g of condensed milk;
210 g of oil.
Work process
1. Beat the icing sugar and eggs.
2. Add oil with honey, mix.
3. After pouring flour, knead the dough.
4. Roll it 1 cm high.
5. Bake about 180 degrees for 6 minutes, until a slightly yellowish color. Do not overdo it in the oven, otherwise the cakes will dry out.
6. Beat condensed milk with cream for cream.
7. Rinse the cakes and keep the finished product in the cold for at least 2-3 hours before use.
Chocolate honey
The composition of the test
· 5 full tbsp. a spoonful of icing sugar;
1 egg
30 g of oil;
· A teaspoon of soda;
· 2 tbsp. tablespoons of honey;
410 g of flour;
· 3 tbsp. spoons of cocoa.
Cream composition
· 0.2 l of condensed milk;
100 g butter from cream;
· 0.25 liters of milk;
50 g of powdered sugar;
· 1 packet with vanilla;
50 g flour.
Chocolate Glaze Products
· 2 tbsp. tablespoons of cocoa, milk and powdered sugar;
30 g butter from cream.
Work process
1. For the test, beat the powdered sugar with the egg, add honey with soda and butter.
2. Stirring, warm the mass and remove from heat.
3. Add cocoa with flour, knead the dough.
4. Bake at 180 degrees for approximately four minutes.
5. For cream, you need to combine flour with milk, powdered and vanilla sugar, mix, do not leave lumps. Boil the mass over low heat and stir constantly. When it fades, remove from the stove. Let cool slightly, add condensed milk and beat well with a mixer. At the end, add soft butter in portions, mix well.
6. For glaze, heat cocoa with butter, milk and powdered sugar in a pan. When it boils, remove from heat.
7. Crust the cakes with cream, top with icing.
Honey cake with raspberries
The composition of the test
· 5 tbsp. spoons of powdered sugar;
· 3 tbsp. tablespoons of honey;
· 2 eggs;
· 110 g butter from cream;
· A teaspoon of extinguished soda;
· 0.4 kg of flour.
Cream composition
390 g of sour cream;
150 g cream;
390 g of condensed milk;
· 2 tbsp. tablespoons of honey;
· 300 g raspberries (150 per layer of cake, 150 for decorating the finished cake).
Cooking steps
1. Melt honey and oil in a water bath.
2. Pour powdered sugar into a saucepan, pour a tablespoon of water and put on a small fire. Remove from the stove as soon as it begins to brown.
3. Add sugar caramel to honey and butter, mix.
4. When the mixture cools slightly, beat the eggs.
5. Beat the mass with a mixer, gradually pouring flour.
6. At the end of the dough, add soda, having extinguished it first with vinegar.
7. Thinly rolled cakes bake for 5 minutes at 190 degrees.
8. For cream, combine condensed milk, sour cream, cream and honey. Beat with a mixer until smooth.
9. Spread cakes with cream, evenly distributing half of raspberries between them.
10. Decorate the finished cake with the remaining whole berries.
The secrets of making honey cake with condensed milk
· For a honey cake with condensed milk, eggs of room temperature are used, so they are removed from the refrigerator in advance.
· Flour is added to liquid or honey melted in a water bath, then the dough will be homogeneous. It must be sieved before use to get rid of lumps and various contaminants. Sifted and oxygenated flour produces a more airy and lighter dough.
· It is better not to use acacia and buckwheat honey for the cake, the finished product may be bitter with them. Powdered sugar, if desired, is replaced with granulated sugar.
· With the help of various natural additives, you can give the honey cake with condensed milk an original taste. To do this, add cinnamon, candied ginger, grated fresh coconut, cardamom or a little fruit syrup to the finished cream before use.
· When buying condensed milk for a honey cake, choose condensed milk, not a dairy product (or a product with a different name). It should contain only milk, sugar and cream, without various flavorings, stabilizers and flavor enhancers.
· Cakes for honey cake with condensed milk should be kept in the oven for no more than 5-6 minutes. No need to wait until they darken, a delicate golden color of the finished dough. They are given the desired shape, cut and break off the edges immediately. Cakes remain soft until cool, then harden.
· Lubricate the surface of the dish with cream before putting the first cake layer in it. Then the finished product will be softer.
· Ready cake must be kept in the refrigerator so that the cakes are saturated with cream. You can cook a honey cake with condensed milk in the evening, let it stay in the cold all night. Withstand the cake for at least 2-3 hours, but better - 10-12 hours. If there is little time for impregnation, use more cream.
