Honey cake without eggs. Honey cake "Miracle" without eggs
Oh, this is my favorite - awesomely delicious, soft cake that melts in your mouth! Strange, but I always thought that it takes a long time to cook a honey cake and this is a very tedious task. It turned out - no, everything is simple to disgrace. A honey cake without eggs is even easier to prepare than a regular honey cake. Trust me, this cake is worth trying! I cooked it for my birthday and then many, many times - I could not eat! So, we have already got tired of the cake. By the way, instead of honey (in fact, it is not recommended to heat it above 40 ° C), you can use maple syrup, in the same amount as honey. So let's take a look at how to make this wonderful vegetarian honey cake without eggs.
Quantity- 1 cake ø 20 cm.
Cooking time- 60-80 minutes.
Ingredients for Egg-Free Honey Cake:
- 100 g butter;
- 2/3 stack Sahara;
- 2 tbsp honey (75 g) or maple syrup;
- 2 tbsp sour cream (60 g);
- 1.5 tsp soda (extinguish);
- 2.5-3.5 stack. flour.
- 0.6 l sour cream (put on a sieve covered with gauze for a couple of hours or overnight);
- 1/2 stack. Sahara;
- 1 tsp vanilla sugar;
- prunes, dried apricots (optional).
How does it all start? We do water bath- we take a saucepan, pour water into it and put it on the fire. When the water boils, we put a bowl on top (just watch out for the size so that it doesn't drown). Now put the butter in a bowl and wait for it to melt. Add sugar and honey. Mix well.
Pour sour cream here and pour 1 glass of flour. We mix everything thoroughly (most conveniently with a whisk). Add soda (not forgetting to extinguish it) and remove from the bath.
When this mixture cools down a little (5 minutes is enough for it), add a little flour and knead the dough. It will be soft, oily and warm. We divide it into five parts (approximately equal).
We wrap each piece in cling film (you can also put them in a bag, just so that they do not touch each other). And put the pieces of dough in the refrigerator for 15-20 minutes.
At this time, while we are doing next preparations: turn on the oven (we need to preheat it to 180-200 ° C), take a plate and a knife for cutting out graceful circles from our dough, and also take out a baking sheet and cut 6 pieces of parchment (according to the plate size).
When the dough has already rested a little from us, we take a piece and roll it out immediately on parchment. Cut to shape and transfer to a baking sheet. You can pierce the dough with a fork to avoid bubbles.
You need to bake each cake for about 3-6 minutes - look at your oven. The cakes on the Honey cake without eggs are very soft at first, so you should not immediately remove them from the parchment. It is enough to transfer the cake with parchment on the table, and put the next cake on a baking sheet. At the very end, you need to roll out the scraps and bake them (you do not need to cut them) - they will be used to sprinkle the cake.
As you understand, the cakes are baked very quickly, and soon we can coat them with cream (warm or cold - there is no difference). Before starting to assemble the cake, cut prunes and dried apricots into pieces (if they are too hard, soak them in boiling water for 10 minutes). Of course, you can do without dried fruits, but, as for me, they give the cake a special flavor, a kind of zest.
For each layer you will need 3-4 tablespoons. cream.
The last layer is well smeared with cream, and also do not forget about the sides.
I have never tasted more wonderful and aromatic honey cake in my life! Making a cake is incredibly simple and fast! But at the same time, "Medovik" without eggs has an amazing taste, is very fragrant and will not leave any of the inhabitants of your home and your friends indifferent.
Composition:
Dough:- 450-480 g (3 tablespoons) flour
- 100 g butter
- 100-130 g sugar
- 2 tbsp. l. honey
- 2 tbsp. l. sour cream
- 1.5 tsp soda
- 1.5 tsp citric acid
- a pinch of salt
Cream:
- 600 g sour cream (preferably homemade)
- 100 g sugar
- a pinch of salt
- on the tip of a vanillin knife (or a packet of vanilla sugar)
How to cook Honey cake without eggs - recipe:
- Honey dough is prepared very quickly, so it is better to prepare all the products for it right away.
- So, we combine in a bowl butter with honey and sugar. We put the bowl in a water bath (in a saucepan of water) and heat until everything dissolves. Do not bring it to a boil.
Cooking honey dough
- Continuing to heat the mixture, add sour cream, 1 cup (150 g) flour and stir.
- Pouring in citric acid with soda and stir again.
- Now remove the resulting honey mixture from the heat and leave to cool for a while. Then add the remaining flour and knead a soft elastic dough.
Egg-free dough for honey cake
- We make five identical koloboks from the dough and wrap each in a bag. We send them to the refrigerator for half an hour.
Divide into 5 balls
- Cut off a piece of baking paper and roll one ball of dough on it into a thin layer. Then we take a lid with sharp edges and place it on top of the rolled layer. We press. Remove the dough that goes beyond the lid.
Cut out the cakes
- Remove the cover. Using a fork, we make pricks all over the cake at a short distance from each other.
Prick
- We transfer the paper with the dough to a baking sheet and put in an oven preheated to 180-190 ° C to bake for about 5 minutes. At this time, we roll out the next layer. When the cake, which is in the oven, is browned, we take it out, but do not remove it from the paper yet, let it cool down a little first. Thus, we bake all the remaining cakes.
Bake
- We collect the scraps of dough and roll out a full sixth cake, and from the remains - a small seventh, which we use to sprinkle the honey cake. We also bake them in the oven.
Ready-made cakes
- We leave the cakes to cool, and we ourselves will do sour cream for a honey cake without eggs. To prepare it, you just need to combine sour cream, sugar, salt, vanillin and stir with a spoon until smooth.
- We sandwich the cakes with cream and grease the sides of the cake, and sprinkle the honey cake with chopped small cake on top.
Layering with cream
We leave the finished honey cake without eggs in the refrigerator overnight for impregnation.
Bon Appetit!
Lanaspring2013 recipe author
I shoveled the Internet floor, wanted to find a honey cake without eggs. I never found it. But I found a way out - I slightly altered the recipe for the "Miracle" honey cake. Everyone who has tried it is delighted !: pooh_hone
For the dough: butter - 60g.
sugar - 1 tbsp.
liquid honey - 2 tablespoons
banana - 1.5 pcs.
soda - 2 tsp.
flour - 2.5 tbsp.
For cream: sugar - 1 tbsp.
half a banana
flour - 1 tbsp.
milk - 1 tbsp.
softened butter - 250g.
vanillin
sour cream room temperature- 0.5 st.
Glaze: sugar - 4 tablespoons
sour cream - 4 tbsp.
butter - 60g.
The actual preparation.
I first made the dough:
1. Put the butter, sugar and honey in a large enamel or glass bowl and put in a water bath. When the sugar is completely melted and a homogeneous mass is obtained, remove from heat.
2. Make banana puree in a blender and add it to the hot mass, mix until smooth.
3. Put the resulting mass back in a water bath and stir continuously for 4 minutes.
4. Without removing from heat, add 2 tsp. soda. The mass will sharply begin to increase in volume. Stir continuously until the mass has increased approximately 3 times.
5. Without removing from heat, add 2.5 tbsp. flour and stir quickly and thoroughly.
6. Remove the dough from the steam.
7. On the table, put 1 cup flour in an even layer.
8. Put the mass out of a bowl onto the flour and mix thoroughly immediately. It should not be very tough, and at the same time, it should not be very viscous either.
9. Dip it in flour, form a "sausage" from the dough and cut it into 7 equal parts.
10. Dip each part lightly in flour, cover with a towel so that the dough does not cool down. (warm dough rolls out better !!!)
11.Pour a little flour on the table, roll out thin cakes.
12.Preheat the oven to a temperature of 200 degrees.
13. Bake individually on a floured baking sheet until golden brown.
14. Let the cakes cool.
While the cakes are baking, you can make a cream:
1. Make mashed potatoes from banana, add sugar and mix well ..
2. Add 1 tablespoon to the resulting thick mass. with a heap of flour and vanillin. Mix well again.
3.Add a little milk, stirring thoroughly until homogeneous mass.
4. Put in a water bath and, stirring continuously, almost bring to a boil. At this point, the mass will begin to thicken.
5. Remove from steam and cool to room temperature.
6. Add soft butter to the custard mixture and beat well with a mixer for about 10 minutes.
7. Then add sour cream at room temperature and stir everything with a spoon.
We coat the cakes with cream, not sparing, we get a lot of cream and fill it with slightly cooled glaze:
1. Mix sugar with sour cream, add butter and put on fire.
2. Stirring continuously, bring to a boil.
When the cake is ready, you need to give it time to soak. Five hours is quite enough.
Almost every housewife can make cakes at home. Many even have their own time-tested recipes. But those who want to try something new, or those who want to make their first cake, do not need to despair. For baking, you can use the proven recipes of "Medovik".
However, not everyone can eat eggs, so below are presented best recipes this cake without them. Unfortunately, to cook "Medovik" without eggs from bulk dough will not work. But you can bake a delicious "Honey cake" according to other recipes.
Vegetarian "Medovik" without eggs
List of required ingredients:
- Honey - four tablespoons.
- Flour - six glasses.
- Sour cream - four tablespoons.
- Oil - one pack.
- Sugar - one and a half glasses.
- Soda - two teaspoons.
- Sour cream - one thousand two hundred grams.
- Prunes - one glass.
- Sugar - one glass.
- Vanilla sugar - two teaspoons.
Cooking "Medovik"
Cooking "Medovik" without eggs should be started by placing a pot of water on the fire. And after the water boils, put a bowl with a packet of butter on top and dissolve it. Add honey to the butter and add sugar. Stir, add sour cream, sifted one glass of flour, vinegar slaked soda. Use a whisk to stir and remove the bowl from the water bath.
It is necessary to wait a little until the mixture has cooled down, and gradually pour out the rest of the sifted flour. Knead the "Medovik" cake dough without eggs. It should turn out to be unsteady and greasy. The entire dough must be divided into five equal pieces. Roll them into balls, wrap each in plastic and place in the refrigerator for twenty to twenty-five minutes.
We bake cakes
While the dough is cooling, you need to preheat the oven to a temperature of one hundred and ninety degrees. It is also necessary to prepare in advance a plate on which the cakes and a knife will be cut. You will also need baking paper, from which you need to cut five pieces for each of the cakes. After the dough has cooled and rested, remove it from the refrigerator. Roll out the cake directly on baking paper, pierce in several places with a fork and transfer to a baking sheet. Then send to a preheated oven for five to seven minutes, no more.
The cakes for "Medovik" without eggs are very soft after baking, so you need to immediately put a plate on top and cut off the edges. Bake and cut the remaining four cakes in this way. Do not throw away the cuttings from the cakes, they are necessary for powdering. The cakes for the "Medovika" cake are ready without eggs, and you can start preparing the cream. Chop the prunes. Put sour cream, sugar, vanillin, prunes in a blender bowl and beat until thick.
Next, you need to take a large flat plate and put the first cake layer. Put four to five tablespoons of the cooked sour cream on top and distribute it evenly throughout the cake. Lay out and spread with cream all the cakes. Place more cream on the last crust, and grease the sides of the "Honey" prepared according to the recipe without eggs. Place the crumbs from the cakes in a blender bowl and chop. Sprinkle the resulting crumbs on the top and sides of the cake, and then send it to the refrigerator. In order for the cakes to be saturated with cream, an hour will be enough. Take a tender and fragrant vegetarian "Honey" without eggs from the refrigerator and serve. This delicious dessert all your loved ones will like it.
"Medovik" classic
What we need:
- Buckwheat honey - ten tablespoons.
- Flour - seven glasses.
- Oil - three hundred grams.
- Sugar - one and a half glasses.
- Soda - two teaspoons.
- Honey - four teaspoons.
- Sour cream (twenty percent fat) - one kilogram.
- Powder - two glasses.
- Vanillin - two sachets.
Cooking process
To start preparing the classic "Medovik" cake, you need to put soft butter and sugar in the blender bowl. Beat until smooth. Then put buckwheat honey in a bowl with a thick bottom and put everything on the fire. On low heat, honey must first be melted, and then brought to a boil. After boiling, remove the honey from the heat and add baking soda to it and mix well immediately. As a result of the interaction, an air mass will be obtained.
Transfer the mass of honey and soda to whipped butter with sugar. Stir well with a spatula from bottom to top. Gradually pour one glass of sifted flour into the resulting mass and beat with a mixer. So add all the flour required for the recipe. In the end it should be pretty soft dough, and the presence of butter will prevent it from drying out. From the resulting dough, form six to seven balls of approximately the same size.
Next, place the dough on parchment and roll the cake out of the ball, put a plate on top and cut off the edges, giving the cake a round shape. Send the cake for baking in an oven preheated to two hundred degrees for three to four minutes. So, one by one, bake all the cakes for the classic "Medovik" cake. Last on a baking sheet, bake all the scraps of dough from the cakes, they will be needed for dusting.
The cakes are ready and cool, and now you need to prepare the sour cream. To do this, combine sour cream, three to four drops of vanillin, powdered sugar, honey in a mixer bowl and beat for two minutes. Both the cakes and the cream are already ready, it remains to form a cake from them. It is necessary to take a split form, line its bottom and walls with baking foil and put the first cake in it. Lubricate it with aromatic cream and lay out the next cake. Spread the last crust generously with cream and sprinkle with chopped crumbs from the baked dough remnants. Cover the cake pan with a sheet of foil and leave for three hours in the kitchen, and then put it in the refrigerator for seven hours.
After the time required for soaking the cakes with the cream, take the classic "Medovik" cake out of the refrigerator. Remove from the mold and transfer to a cake dish. Sprinkle with extra crumbs and cut into portioned pieces... Serve fragrant and very delicate dessert to the table with whipped cream. All your guests will love this treat.
"Medovik" without eggs in a slow cooker
- Honey - four tablespoons.
- Flour - four glasses.
- Butter - one glass.
- Raisins - half a glass.
- Sugar - one glass.
- Baking powder - two tablespoons.
- Walnuts - one glass.
- Water is four hundred milliliters.
- Fatty sour cream - one glass.
- Powdered sugar - one glass.
- Lemon juice - one teaspoon.
Cooking dough for "Medovik"
Heat the water, add sugar to it and stir until the sugar dissolves. After that add vegetable oil and honey, mix again. Then sift wheat flour into the liquid mass, and also pour baking powder. Beat with a mixer, add raisins and chopped walnuts... Knead the dough. Grease the multicooker bowl with oil and place the dough in it. Close the lid. Set the "Baking" mode and set the time to sixty minutes.
While the dough is baking, you can prepare the cream. Put a glass of sour cream with a high percentage of fat in a blender bowl. Cover with a glass of powdered sugar, add a spoon lemon juice and beat with a blender. After cooking, remove the cake from the multicooker bowl and cool. Cut the cake into two parts, spread with sour cream and place in the refrigerator for soaking. Then take out the honey cake without eggs, cooked in a slow cooker from the refrigerator, cut into pieces and serve.
Honey cake with milk
Ingredient List:
For the test:
- Buckwheat honey - one hundred grams.
- Flour - one and a half glasses.
- Vegetable oil - one tablespoon.
- Milk - two tablespoons.
- Sugar - two tablespoons.
- Butter - one hundred grams.
- Soda - half a teaspoon.
For the cream:
- Sour cream - seven hundred and fifty grams.
- Butter - one hundred and fifty grams.
- Sugar fifty grams.
To lubricate the mold:
- Vegetable oil.
- Semolina- three tablespoons.
Cake preparation
Place honey, milk and granulated sugar in a saucepan with a thick bottom. Stirring constantly, dissolve granulated sugar. Then put the butter in a saucepan and also stir until the butter melts. Add baking soda, wait until the mixture has foamed, stir a little more and remove the pan from heat. Leave to cool slightly.
Following ingredients is vegetable oil and sifted Wheat flour... It is necessary to add flour in parts, mixing everything thoroughly. Place the prepared dough in a bag and refrigerate for one hour. Cut the cooled dough for "Medovik" without eggs into pieces of the same size. Roll out the cakes from them, cut with a plate on even edges. Place on a greased baking sheet sprinkled with semolina.
Bake in the oven at a temperature of one hundred and ninety degrees for about five to six minutes. The cakes are ready, and now you need to prepare the cream. Cook in a water bath for an hour and a half, not forgetting to stir, sour cream and sugar. Then add butter to the sour cream, stir until it melts and cool.
Now from baked cakes and custard it is necessary to form a honey cake. Place the first cake on a flat dish and grease it with cream. Repeat the process with the rest of the cakes and cream. Grease the top cake and sides with cream more abundantly. Sprinkle with crushed crumbs from the remnants of cut cakes and refrigerate for five to seven hours. Serve already chilled Honey cake without eggs.
We would like to tell you how to make a delicious, tender, and easy-to-prepare Honey cake without eggs.
This cake is very popular in the post-Soviet space. Lots of recipes can be found online and in cookbooks. Each is delicious in its own way, each has its own secrets. In some recipes, you can find all sorts of fillings, such as prunes or dates.
Our recipe is no frills, but we can assure you that it is very tasty. Also, this recipe is suitable for those who, for whatever reason, do not eat eggs.
What's more, if you can find vegetable-based cream, sour cream, and margarine in stores in your city, you can make an all-lean cake that vegans and fasting people will be happy with. If you don't like or eat nuts, you can also skip using them. Or, choose the variety and type that you like, walnuts, pecans, or hazelnuts are very suitable.
Cooking - it will be delicious, do not hesitate!
Cake ingredients
For the test:
- Flour 600 gr.
- Sugar 200 gr.
- Sour cream 200 gr.
- Honey 150 gr.
- Draining. oil 200 gr.
- Salt 0.5 tsp
- Soda 2 tsp
- Vanilla or vanilla sugar 20 gr.
For the cream:
- Cream at least 33% fat 600 ml.
- Sugar powder 300 gr.
- Vanilla
- Sprinkle nuts - to taste
How to make a honey cake without eggs
First, let's prepare choux pastry.
- Measure out the exact amount of dough ingredients. Keep the cream and whipping utensils in the refrigerator for at least 4 hours. It is important that they are cold.
- In a large saucepan, add sugar, honey, butter, salt, vanilla and melt, stirring constantly. It is important not to let it boil.
- Once the butter and sugar have dissolved, add the sour cream.
- Stir well, once everything is a homogeneous mixture, add the baking soda.
- Seeing that the mass begins to foam, add flour, stirring constantly and turn off the heat, mix well, you will brew the dough.
- Take cling film or a simple plastic bag, put the dough on the plastic wrap. Knead the dough lightly and effortlessly. Wrap the dough and let it cool for about 30 minutes.
Then we bake the cakes
- Sprinkle flour on the surface of the table and divide the dough into the desired number of pieces.
- Roll out the dough not too thin, and so that when forming the cake it is convenient for you to give it the desired shape. If you need a rectangle or an oval, roll it out with a rectangle, if a circle, then a circle. Do not try to shape it correctly, as the dough is very soft and it will be very difficult to do this. This can be done later by cutting with a knife.
- Bake 3-5 minutes until golden brown.
While the cakes are baked and cooled. Let's make a cream. Remember that the cream and dishes, even the mixer whisk, must be cold. This is a pledge good cream.
- Whisk the cream at high speed until thickened.
- Add powdered sugar and vanilla. And beat the cream until thick.
- Be careful not to turn the cream into butter. As soon as you see that the cream is holding its shape, put the cream in the refrigerator while the cakes are cooling.
We collect the cake.
- Take a mold to trim the edges of the cakes.
- Make crumbs from the scraps, this can be done by hand, or using a food processor.
- Assemble the cake, do not press the cakes too much, as the cream is delicate and airy, we need to keep it light. Trim the cream evenly on all sides.
- Combine ground nuts and crumbs and sprinkle over cake. Remove excess, wrap or cover the cake so that it does not absorb odors in the refrigerator.
- Let the cake soak for at least 12 hours, and preferably a day. In this case, the more the better.