To take the best and combine in one - such a motto, apparently, set himself a culinary specialist, the first to cook a cake of honey cakes with sour cream. It is not necessary to list the advantages of both elements, they are not even known to very experienced housewives. And it’s worth trying to cook according to one of these recipes, at least “for show” and for another page in the home recipe book.
Sour cream honey cake - general principles of preparation
• Sour cream-honey cake is formed from honey cake layers, which are coated with sour cream. They are baked thin or in the form of high biscuit cakes. For baking, use a well-heated oven or a pan installed on the stove. When baking in the oven, the temperature is kept within 180 degrees, when cooking in a pan, the heating level is set slightly above the minimum.
• Knead dough for kneading with the addition of honey, eggs and sugar. As a baking powder use soda or factory baking powder batter. In order for honey to combine well with other components, it is pre-melted in a water bath and cooled to room temperature, it is not necessary to melt the liquid product. Butter or sour cream, which, like honey, should be at room temperature, can be added to honey dough.
• The simplest and most common sour cream for honey cake is made from fat sour cream and sugar. To improve the taste, cream, boiled condensed milk, curd or butter can be added to it. Any sour cream can be supplemented with nuts or prunes.
• Make sour cream honey cakes with the main cream mass. Garnish with small crumbs from cakes, chopped nuts or chocolate crushed on a grater.
The recipe for the most tender puff sour cream honey cake
Ingredients:
• two eggs;
• four tablespoons of natural good honey;
• 150 gr. beet sugar;
• white first-class flour - 450 gr.;
• a teaspoon of soda;
• a quarter of a spoon "lemons";
• 700 gr. high fat sour cream;
• icing sugar - 160 g .;
• butter - 150 gr.
Cooking method:
1. In a container of a suitable volume, combine granulated sugar with eggs, rub with a spoon.
2. Cut the butter into small blocks, transfer to a small saucepan, add honey. Melt over low heat and immediately add the egg-sugar mixture, pour soda with citric acid. Continuing to warm up, wait for foaming and leave it off the heat. Pour in the sifted flour and knead the dough without delay. It will turn out soft and elastic.
3. Cut the dough into 9 balanced pieces, transfer them to a bowl and place in the cold for two hours. Be sure to cover the bowl with a linen towel or tighten with a film.
4. Frozen pieces of honey dough, alternately roll on parchment in 2-mm layers, and cut circles of at least 20 cm in diameter from them.
5. Bake honey cakes at 180 degrees for five minutes each. It may take a little less time for baking, it all depends on the oven. Cakes can be removed as soon as they are lightly browned. The brighter the baked pieces are, the softer the cake will be.
6. Take for the cream the fattest sour cream and mix it with powdered sugar. Beating is optional, the powder dissolves well with thorough mixing.
7. Greasing the cooled cakes with sour cream, form a cake and apply the remaining cream mass on its sides and top. Do not lubricate one workpiece, rub it with your hands into crumbs and sprinkle the cake.
Sour cream honey cake with nuts - "Pleasant evening"
Ingredients:
• a pound of honey;
• six eggs;
• 250 gr. sugar
• one kilogram of flour;
• 150 gr. walnut kernels;
• a quarter of a spoon of crushed cinnamon in a mortar;
• 5 gr. a ripper for making dough;
• evaporated (shallow) salt - 1/2 tsp.
In cream:
• 100 grams of walnut kernels;
• a full glass of sugar;
• 700 ml of homemade sour cream.
Cooking method:
1. Rub the honey with sugar and eggs. Continuing the process, add flour with baking powder. As soon as the bubbles begin to appear, add finely chopped nuts and knead thoroughly.
2. Moisten the inner surfaces of the mold with a swab dipped in oil, sprinkle lightly with flour and put honey dough into it.
3. Bring the temperature in the oven to 180 degrees and place the mold in it. After half an hour, when the dough rises well, raise the heat to 200 degrees and continue baking for another 20 minutes.
4. Cool the honey sponge cake right in the form, then remove and cut along, dividing into three cakes.
5. Crush the nuts in a coffee grinder or a blender into small crumbs. Beat sour cream with sugar until fluffy, the sugar crystals should completely dissolve. Put in the cream nut crumbs, but not all, leave a third for decoration, mix.
6. Fill the cakes in a pile on a dish, smearing with sour cream. Coat the top and side surfaces. Garnish the honey cake, sprinkled with shelved nut crumbs, and leave for two hours to soak.
Sour cream honey cake with butter cream - "Tenderness"
Ingredients:
• three eggs;
• a spoon of soda;
• 200 gr. low fat sour cream;
• half a glass of liquid light honey;
• two glasses of baking flour;
• half a glass of nut kernels;
• 200 gr. refined sugar.
For cream:
• half a liter of thick cream;
• boiled GOST condensed milk - 1/3 of a standard can.
Decor:
• 100 gr. bar of 70% chocolate.
Cooking method:
1. Soda mix with sugar, add eggs and rub well.
2. Enter honey with sour cream, mix. If you take thick or sugared honey, be sure to melt it by putting it in a water bath, then cool it well.
3. Pour in flour, add coarsely chopped nuts. While stirring with a spoon, bring the honey dough to homogeneity.
4. A round form, with a diameter close to 25 cm, grease with oil, powder the bottom and walls well with flour. Pour the dough into it and set to bake exactly 180 degrees when the oven is heated.
5. Readiness of honey cake check a puncture of a wooden skewer in half an hour. If the top of the cake is covered with a golden brown, and the stick after the puncture is wet, cover the mold with foil and leave the cake in the oven at the same temperature for another 10 minutes.
6. Whip the cold cream to a noticeable splendor, without stopping the process, gradually introduce the cold condensed milk.
7. Cut the cooled honey cake into two or three parts and spread them with cream, immediately laying in a cake.
8. On top, greased with a creamy mass, grate the chocolate on a fine grater.
The recipe for tender sour cream and honey cake with curd cream - "Log"
Ingredients:
• granulated sugar - 140 g .;
• 2.5 cups of first-class flour;
• a spoon of baking soda;
• three large eggs;
• 90 gr. any liquid honey.
For cream:
• a glass of fine sugar;
• 800 gr. sparse, but oily sour cream;
• 500 gr. "Vanilla" curd mass.
Cooking method:
1. Stir honey with sugar in beaten eggs. Pour soda and flour, knead plastic dough. Divide the resulting volume into three equilibrium parts.
2. Roll each in a rectangular layer of the same width, half a centimeter thick, and cut into strips up to a half centimeter wide. To prevent the dough from stretching when shifting to a baking sheet, roll it on parchment. Then, gently push the sliced strips so that they do not stick together, and, together with the paper, drag them onto the brazier.
3. Bake the workpieces, keeping the temperature in the oven at 180 degrees for 7 minutes. Still warm, cut the honey sticks to the desired size and leave until completely cooled.
4. In the sour cream whipped with sugar, put the curd mass grated on the sieve, mix.
5. On the table, spread a large sheet of foil or cling film in several layers. Pour a little cream, smooth and lay on it five or six pieces (sticks). To make the cake soak well, leave a distance of 0.8 cm between the workpieces.
6. Pour cream on the stacked honey sticks. Put another row of blanks on top, pour cream on them, etc. until all the blanks are over. Well, smear the top and all sides of the resulting “structure” and wrap it in a sealed film or foil, giving it the most rounded shape.
7. Place the packaging with the soaking cake for 8 hours in the refrigerator. Then take it out, carefully remove the packaging and decorate to your liking. You can buy cookies in the form of mushrooms and supplement them with a cake.
8. If there is little cream on the surface of the cake after soaking, coat it with an additional whipped cream mass.
Sour cream honey cake with nuts and prunes in a pan - "Special"
Ingredients:
• half a glass of sugar;
• two tablespoons of vegetable oil;
• 50 gr. any honey;
• a third of a spoon of soda;
• a full glass of high-grade flour;
• a spoon of the finished cultivator;
• eggs - 3 pcs.
In cream:
• a tablespoon of brandy;
• half a glass of sugar;
• sour cream, 30% fat - 400 gr.;
• half a glass of chopped nuts;
• seven large prunes.
Cooking method:
1. Add broken eggs and honey to the broken eggs. At a low speed with a mixer, beat everything until a mass is uniform in density and color. Then, carefully, pouring directly under the rotating whisk of the mixer, enter the vegetable oil. When it is completely dispersed, add all the flour and soda, mix.
2. On a small fire, place a non-stick pan and grease it with corn oil. Preferably, the diameter of the pan is 24 cm or more.
3. When the pan warms up well, pour a third of the cooked honey dough into it, flatten and cover. Bake the cake in the pan for four minutes, until the bottom is browned and the top stops sticking.
4. Turn the cake over using the two wide spatulas onto the back and cover again. Bake for two minutes, lay on a table covered with a towel. Using the same method, prepare two more cakes.
5. Soak prunes for a quarter of an hour in cold water. Dry the berries well, throwing them in a colander, and then cut into thin strips.
6. Beat sour cream until slightly thickened. Add granulated sugar and continue to beat until its crystals are completely dissolved. Then pour in cognac, add prunes with chopped nuts and mix.
7. Put the cake together, smearing the finished cakes with a layer of sour cream and leave it to soak for two hours in the warmth.
Puff sour cream honey cake with butter cream - "Festive"
Ingredients:
• 20% sour cream - 350 gr.;
• five eggs;
• 50 gr. sweet cream butter;
• a spoon of soda;
• 300 gr. honey;
• two glasses of white high-grade flour;
• a third of a glass of sugar.
Cream:
• homemade butter - 400 gr.;
• brandy spoon;
• sour cream, fat content not lower than 25% - 300 gr .;
• 400 gr. boiled condensed milk;
• icing sugar (optional component).
Additionally:
• half a glass of finely chopped almonds.
Cooking method:
1. Slightly frost-bitten butter in a chip through a coarse grater and add to the flour sifted with soda. Quickly grind everything with your hands until a small crumb is formed.
2. Beat the eggs, and melt the honey, if necessary, in a microwave oven or in a water bath and let cool to room temperature.
3. In the egg mass, add sour cream, pour the entire measure of sugar and, stirring vigorously, introduce honey.
4. Combine the flour with the honey mixture, stir lightly with a whisk and place in the refrigerator for half an hour.
5. Lubricate the bottom of a thick-walled pan with vegetable oil and pour a little dough into it with a small ladle, you should get a thin "pancake". Place the pan in the oven at 200 degrees. Bake the cake until the dough is golden. It should turn out at least nine cakes. Lay out finished blanks on a table covered with parchment. If you put warm blanks in a stack, they will stick together.
6. Cut the butter and put the slices in a deep bowl. Add boiled condensed milk and begin to beat. When the cream base becomes homogeneous, introduce sour cream and cognac, pouring them in a thin stream under the rotating whisk.
7. Take the sample. If the cream does not seem sweet enough, add some powdered sugar.
8. Fold the cake, well smearing the honey cakes and the sides of the cake with butter cream. Sprinkle every second oiled cake with finely chopped almonds.
9. Oil the top of the cake with butter cream and sprinkle with almonds. Let the cake stand for eight hours in the cold before serving.
Sour cream honey cake - cooking tips and tricks
• So that the honey dough does not exfoliate, all its components must be of the same room temperature.
• For cooking, even slightly sugared honey will do, if the product is melted, then cool well.
• Thinly rolled dough is difficult to transfer to a baking sheet without tearing it. To facilitate the task, it is recommended to roll the cakes immediately on the parchment, with which then move them to the roasting pan.
• Do not lightly brown thin thin crusts of honey dough. They do not absorb sour cream well, and the dessert is dry.
• For decoration from crumbs, it is not necessary to use baked cakes. Take any crumbly cookies and chop them with a blender or crush with a rolling pin.
