Honey cake is one of the well-known, very delicious desserts. The honey cake with custard has a delicate texture. It can be prepared at home for any holiday.

Classic honey cake with custard

The classic honey cake recipe with custard will be mastered even by a beginner. Below is a phased description of the cake.

Korzhi:

  • flour - 350 gr;
  • drain. oil - 100 gr;
  • egg - 2 units;
  • sugar - 2 tsp;
  • honey - 2 tsp;
  • not slaked soda - 1 tsp. without a slide.

Cream:

  • milk - 1 glass .;
  • sugar - ½ cup .;
  • flour - 2 tables. l .;
  • drain. oil - 100 gr.

Cooking cakes:

  1. First, melt the butter with sugar and a little honey on low heat, stirring with a spatula.
  2. Beat eggs. Pour a thin stream into the butter-sugar mixture, continuously stirring with a spatula so that the mass is homogeneous and the eggs do not begin to curl due to the hot temperature of the oil. After a few minutes, the mass becomes light and slightly thick. Let it cool down a bit.
  3. Sift the flour to the prepared mass. Knead the dough first in the pan, then on the table. Do not put too much flour in the dough - it should turn out to be moderately tight, while soft, not sticky and not spreading over the working surface. Allow to cool in the refrigerator for half an hour, covering the dough ball with a film.
  4. Divide the dough into 8 parts. We form each part into a cake, then roll out with a rolling pin, pierce it over the entire surface with a fork and oven for 3-4 minutes.
  5. We add the finished cakes in a stack, put the dish / lid of the appropriate diameter on top and cut off the uneven edges with a knife to make them smooth, of the same size. Put the remaining parts on a baking sheet and dry for 2-3 minutes in the oven so that they darken slightly and dry.

Next, proceed to the cream:

  1. Pour half the milk into a saucepan with a thick bottom. Mix with sugar and stir until dissolved. Warm up over low heat.
  2. In the second part of the milk, stir the starch. Pour it into a sweet milk syrup with a thin stream, continuously mixing.
  3. As soon as the cream thickens enough, set aside to harden.
  4. Beat butter with a mixer.
  5. Beat well cooled mass for several minutes with a mixer. After a little bit we introduce the oil and beat.

Cakes and cream are ready. It remains only to collect the cake, laying cakes on top of each other and each, smearing with cream. Grind the dried scraps into crumbs and sprinkle the cake on top and on the sides.

On a note. It is better to take buckwheat honey - it is more fragrant, gives an unusually pleasant taste to the cakes.

Chocolate and coffee impregnation

Chocolate and coffee impregnation will give an interesting flavoring note to Medovik. The impregnation task is to make the cakes slightly moist, which makes the dessert even more tender and tasty.

Components for chocolate and coffee impregnation:

  • cocoa of good quality - 1 tbsp. l .;
  • water - 100 ml;
  • instant coffee - 2 tsp;
  • sugar - 2 tsp.

First, boil the kettle. We take half a glass of boiling water, dissolve coffee and sugar in it, then add cocoa. Mix everything well and leave to cool. We use the obtained impregnation for ready-made cakes before smearing with cream. It is most convenient to impregnate cakes with a silicone brush.

On a note. If desired, a tablespoon of vodka or almond liquor can be added to the impregnation. Coffee and liquor impregnation is good for chocolate cakes, while cocoa can not be added to the impregnation itself.

With curd custard

Custard based on cottage cheese is prepared according to the following recipe:

  • drain. oil - 120 gr;
  • sah. powder - 100 gr;
  • soft curd cheese - 300 gr;
  • vanillin - a bag.

Tasty recipe:honey cake with sour cream

First, mix the oil and powder with a mixer, turning it into a homogeneous mass. Then we transfer cheese, vanillin to the sweet butter mass, and once again work out for 3-4 minutes with a mixer at medium speed. Thus, we get a very delicate, tasty, well-setting cream. We send it to the refrigerator for half an hour or forty minutes to cool the cream. After it can be used to lubricate cakes.

On a note. In the cream layer in the middle of the cake, you can add crushed nuts, chocolate chips or pieces of fruit / berries - cherries, apricots, peaches, plums.

With boiled condensed milk

Custard in milk is very tasty, especially if you use condensed milk - the cream turns out to be sweet, it will be appreciated by the sweet tooth.

Ingredients of sweet cream on condensed milk:

  • 500 ml of milk;
  • 2 eggs;
  • 100 grams of sugar;
  • 1 table. l flour;
  • 1 table. l starch;
  • 250 ml of boiled condensed milk;
  • 125 gr drain oils.

We start cooking by beating eggs with sugar. While the process is in progress, the milk should be heated over a very low heat. The egg mass will brighten well, after which you can stop beating.

Pour sweet egg mass into a warm stream of milk without removing it from the stove. The contents of the pan need to be stirred quickly and constantly. After a minute or two, turn off the fire, add condensed milk to the contents and mix with a whisk until smooth. Leave to cool.

Meanwhile, beat the butter with a mixer, then in small portions enter into a cooled cream. Stir with a spatula.

On a note. The cream is perfect not only for Honey, but also for eclairs, tubes and other varieties of homemade desserts.

Honey cake with cream on sour cream

A very delicate cream is obtained on sour cream.

The recipe is unrealistically simple, but from this no less tasty:

  • powdered sugar - 2-4 tables. l .;
  • sour cream from 20% fat content - 400 ml;
  • vanillin - 2 gr.

The amount of powder used can be adjusted independently - according to taste and effect on its consistency. If you want a sweeter and thicker - add more.

Beat sour cream with powder and vanilla. The longer the cream is whipped, the denser it will turn out. Ideally, the consistency resembles whipped cream.

On a note. Vanillin can be replaced with a drop or two of vanilla extract.

With zest custard

We propose to use for honey cake custard with orange flavor. Cakes are recommended to be used from the first recipe.

To prepare an orange cream, prepare:

  • 4 eggs;
  • 180 ml of orange juice;
  • zest of 1 orange;
  • 100 grams of sugar;
  • 2 table. l starch;
  • 300 gr plums. oils.

The necessary amount of juice can be prepared independently. To do this, you need three oranges. You can do with the usual store juice.

We combine the juice and zest, mix and put on a slow fire.

Meanwhile, beat the eggs with sugar. When the sugar is partially dissolved, we introduce the starch and work it out again with a whisk so that the mass becomes homogeneous.

The juice should be almost hot. In a thin stream, constantly stirring the egg mass, pour half of the juice into it. From this amount of hot juice, the mass will heat up, and in the future the eggs will not curl from the hot temperature.

Put the remaining juice on the stove and pour the mixed orange-egg mass into it, constantly stirring the contents in a saucepan. We warm the cream so that it begins to thicken. As soon as this happens, remove from heat and transfer to a separate container. Tighten with foil and leave to cool.

Read also:honey cake in a slow cooker

When the cream base cools down, beat with a mixer. Separately, beat the oil, in parts, we introduce it into the cream in small portions. Beat until smooth.

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