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Honey Custard Cake Recipe. Cake "Honey fluff" with custard

In the summer, when fresh honey appears, I make sure to bake a honey cake. The honey cake recipe, like the borscht recipe, is different for each housewife. I have two favorite options: with buckwheat dark honey / sour cream (I shared last year, follow the link), and the Honey Fluff cake with custard, the recipe for which I will share today.

Ingredients for the dough:

  • Honey - 2 tbsp. l. (any, but with buckwheat it turns out richer in color and aroma)
  • Eggs - 2 pcs.
  • Sugar - 1 glass (250 g)
  • Butter - 60 g
  • Soda - 1.5 tsp.
  • Flour - 3 glasses (volume 250 gr)

Ingredients for the custard:

  • Egg - 1 piece
  • Granulated sugar - 1 glass
  • Flour - 2 tbsp. l.
  • Milk - 1 liter
  • Butter - 50 g
  • Vanilla extract - 1 tsp or 1 small packet of vanilla sugar (11 g)

How to make honey cake

Put granulated sugar (1 tbsp) and honey (2 tbsp. L. With a slide) in a metal bowl (or in a glass one, but with a refractory bottom). We mix.

We drive in two eggs, stir again.

Heat the butter (60 g) in the microwave until soft (not necessarily until completely dissolved). Pour into a bowl with the rest of the ingredients, stirring constantly.

We organize water bath: Pour water into a saucepan, a ladle, a small saucepan (a level for two fingers), put a bowl with ingredients for the dough on top and turn on the fire. The bottom of the bowl should not touch the water in the saucepan; only hot steam will act on it.

With continuous stirring, dissolve the mixture until the sugar grains disappear, then add baking soda (1.5 tsp). Continue stirring until the mixture begins to foam and doubles in volume.

Remove from the water bath and add flour (3 cups).

You should not add flour right away, add in small portions, stirring constantly and checking the thickness of the dough. The dough will be sticky and runny at first, but as the flour is added, it will thicken and turn into an elastic dough.

When we begin to feel that it is difficult to stir with a spoon, set aside and proceed to kneading with our hands (you can dust a cutting board or table with flour and knead on the table).

The finished dough must be divided into 8 parts. To do this, it is convenient to first divide the entire volume into two equal parts, then divide each into two more, and the subsequent parts in half again.

The result is eight equal pieces. We roll each of them into a bun and put it in the bowl in which the dough was kneaded.

Cover the bowl with cling film and send it to the refrigerator for one hour.

If it so happens that on this day you cannot deal with cake, leave the dough overnight, it will only get better.

Light honey cake custard

While the dough is in the refrigerator, prepare the custard. There is a recipe on the site (you can follow the link), but for this cake I decided to make a light version of this cream.

To prepare it, stir sugar (1 glass of 250 g), 1 egg and 2 tbsp. l. flour. Stir until smooth, then add 1 cup of warm milk to make it easier to combine all the ingredients.

The rest of the milk (3 cups) is put in a saucepan or saucepan over the fire. We heat until hot, then pour in the custard mixture, while stirring vigorously so that no lumps form.

Cook the cream over low heat until thickened. When the cream becomes thick, turn off the heat.

Add to cream vanilla sugar or vanilla extract (1 tsp) Stir.

It is better to add vanilla sugar at the very beginning, when preparing the custard, and vanilla extract at the end of cooking.

Add softened to the slightly cooled cream butter(50 g) and beat until smooth.
Cover the cream with cling film in a contact method and leave to cool until room temperature... The film must be in full contact with the cream, otherwise a thick film will form on it.

We bake cakes for honey cake

We take out the dough from the refrigerator. If it is very hard, let it warm for 10-15 minutes at room temperature. Then we dust the cutting surface with flour, then lay out the dough ball and begin to roll it out to a thin state (0.5 -0.3 cm). Apply a lid or some dish, according to the diameter of which you can cut the cake. Roll the cuttings into a lump and turn them into a cake again.


We cover the baking sheet with parchment, lay out the cakes (I fit two pieces at once, the diameter of the cakes is 18 cm).

In an oven preheated to 180 C (top-bottom mode), we send the cakes to bake until golden brown. It usually takes 5-7 minutes to complete the baking process (time depends on the power of your oven).

As a result, from this volume of dough, I got 10 cakes and trimming for sprinkling.

Collecting the honey cake

It remains to combine the completely cooled cakes with the cream - and the honey cake will be ready! To the bottom dessert dish We spread a small amount of cream to fix the bottom cake.

Then we put the first cake, grease it with cream (it is convenient to distribute the cream over the surface using a silicone spatula). Then we put the cake back, then the cream - and so on. It takes me 2-3 tbsp. l. cream to lubricate each layer.

Here is such a stack. Now it remains to grease the cakes on the sides. We use a pastry spatula to level the cake or a regular spatula.

It is very convenient to collect the cake on a special rotating table: you don't have to spin around the cake itself.


Of course, for homemade cakes, if you are not engaged in the manufacture of confectionery sweets for sale, such a table is not necessary.

You can decorate the cake to your liking: fruits, berries, cookies or other sweets. I love the classic design - with crumbs from the remains of the cakes. To do this, place the ruddy cuttings in the blender bowl and press the "Start" button several times.

You can decorate the cake right away, or wait until it is better saturated (so that the crumb does not get wet). Let the honey cake brew for 8 hours (it is better to put it in the refrigerator overnight). And then we serve!

When adding a photo to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the network and admire the cakes. Thanks!

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Dahl's dictionary gives a very scanty definition of the word "cake", describing it as a round puff pastry with various impregnations. I strongly disagree with this! A cake is always a holiday, a culinary miracle, a piece of which can improve even the worst mood. Therefore, today we will make a classic honey custard cake, and then taste it and have fun.

In addition, I have prepared some recipes for honey custard for you. And if the cakes are prepared according to a standard recipe, then you can experiment with impregnation and get a completely new taste every time.

Classic Honey Custard Cake: Homemade Recipe

I suggest you bake a classic honey custard cake. It is impossible to spoil this pastry and the dessert prepared according to this recipe is always obtained.


Ingredients:

  • flour - 2.5 cups;
  • eggs - 2 pieces;
  • granulated sugar - 1 glass;
  • butter - 80 gr;
  • liquid honey - 3 tbsp;
  • soda - tsp

For the cream:

  • eggs - 3 pieces;
  • granulated sugar - 1 glass;
  • milk - 3 glasses;
  • butter - 20 gr;
  • vanillin - a pinch.

Preparation:

We put a saucepan on a slow fire and break the eggs into it.

Everything must be done quickly so that the eggs do not grab and turn into scrambled eggs.

Pour in a glass of sugar and pour in honey. Mix the ingredients well using a kitchen whisk. It should turn out homogeneous mass, and the sugar is almost completely dissolved.

Then put the melted butter in the mixture and stir everything again. After the butter has melted, add baking soda - two level teaspoons. Bubbles will appear on the surface of the dough literally right away - it’s soda working.


Wait until the dough is completely frothed and add half a glass of flour to it. Stir with a whisk so that there are no lumps. And then gradually add the remaining flour, kneading the dough. It is more convenient to use a spoon at this stage. Then the dough will not burn.

Do not forget that the saucepan is constantly heating up!


While it cools down, you can start preparing the cream. Pour milk into a saucepan and add granulated sugar. Stir to dissolve, bring milk to a boil. While it boils with a mixer or a whisk - in the first case it will turn out faster - beat the eggs until a good foam.


Now add 3 tablespoons of flour to them and beat again. Then pour a scoop of milk into the mixture and use the mixer again. It turns out a thick mass.

We return to milk. We take a whisk and begin to actively stir the boiling milk, while pouring the egg mass into it.

Pour the mixture in a thin stream.

The cream should thicken. After that, the saucepan must be removed from the heat immediately. Then put butter (20 grams) and a little vanillin in the creamy mass.


Let it cool down, but for now let's do the dough. It has already cooled down well, it has become dense enough and convenient for further work. Add some flour.

Be careful and do not overdo it: the dough should remain soft and airy.

We roll it up in the form of a pole.


Now we cut into 5 parts, from which we will roll out the cakes. On baking paper draw a large circle - in my case, the diameter is 25 cm, I used a glass pan lid - put the dough in the center. And now we will roll it out directly on paper, focusing on the boundaries of the circle. We will also bake the cake directly on this sheet.


We put the rolled cake in the oven at a temperature of +200 for 7 minutes. During this time, the dough will rise slightly and be completely baked. Prepare the remaining 4 cakes in the same way.


After all the cakes are ready, stack them on top of each other. Place the shape you used to draw the circle on top and use a knife to cut off the protruding edges. They should be relatively flat and the dough trims can be used to decorate the cake.


We coat each cake with cooled cream, laying them out in a pile - one on top of the other. Then coat the cake both on top and on the sides.

Chop the dough scraps with a rolling pin and sprinkle the honey cake with the resulting crumb. Then put the cake in the refrigerator for 6 hours to fully soak. During this time, the dough will be saturated with taste, become juicy and soft.


You can decorate the cake to your liking. In my case, I also used coconut flakes... Everything, our honey cake with custard cooked by classic recipe, ready!

Honey cake custard: recipes

Now you know how to bake a honey cake with a classic custard in milk. I suggest trying other impregnation options. Each time you will receive a cake with a completely different flavor.

Delicious custard for a honey cake: a step-by-step recipe with boiled condensed milk and butter

Another recipe for a custard for a honey cake with condensed milk. This custard can be used not only to soak honey cake but other desserts as well.


Ingredients:

  • milk - 500 ml;
  • eggs - two pieces;
  • flour - a tablespoon;
  • starch - a tablespoon;
  • granulated sugar - 100 grams;
  • boiled condensed milk - 250 grams;
  • butter - 150 grams.

Preparation:

Pour the milk into a saucepan and heat until the first bubbles appear. Then we remove from the stove.

Beat the eggs into a deep bowl, pour out the granulated sugar and beat well with a mixer or blender. The mixture should turn white and thicker. Then add flour and starch to it. Mix again.

If the mixture is thick, pour some warmed milk into it. It will become more fluid and easier to brew.

Now turn on the heating again and bring the milk to a boil. Then we take the egg-sugar base and pour it into the milk in a thin stream - with constant stirring. And, without ceasing to interfere with the workpiece, let the cream thicken to the consistency we need. Then turn off the heating and let the cream cool down a little - just a couple of minutes.

To prevent a crust from forming on its surface, stir it constantly.

Then we add to it boiled condensed milk and stir it. Since the mass is still hot enough, the condensed milk will quickly melt. As a result, you will get such a mass of beautiful color.


Let the cream cool completely. We take the melted butter and beat it with a mixer until it is white and put in small portions in the custard base.

You will get a fragrant and thick enough cream, which is ideal for spreading honey cake layers. It can also be used to decorate other baked goods such as custard eclairs.

Custard for honey cake (honey cake) with cream on egg yolks

Creamy custard is great for soaking a honey cake. It can also be used in Napoleon and sponge cakes.


Ingredients:

  • egg yolks - 2 pieces;
  • cream - 500 ml;
  • granulated sugar - a glass;
  • vanillin - on the tip of a knife;
  • starch - a tablespoon with a slide;
  • butter - pack.

Preparation:

Put the yolks in a saucepan and pour the chilled cream into them. Add granulated sugar, starch and vanillin. Gently - the cream may sprinkle - mix the mixture with a mixer.

We put the saucepan on the stove and, with constant stirring, bring the cream base to a boil. Then we turn down the heat and continue to cook the cream. It will get thicker and thicker. We get the impregnation consistency we need in about 5 - 7 minutes.

Remember to constantly stir the cream. Otherwise, it will burn and the taste will be hopelessly spoiled!

Leave the saucepan with the cream to cool. Then we filter, or rather we wipe the mass through a sieve. Add melted butter to it and beat until smooth.

Put the butter not in one piece: first cut it into cubes and add in portions.

As soon as all the ingredients are thoroughly mixed, the cream is ready. The impregnation is cooled before use.

Bon Appetit!

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The right cream for honey cake will harmoniously complement the fragrant cakes and complete the taste of the dessert. Skillful choice of filling will diversify the taste of your favorite sweets, give it lightness or, on the contrary, richness and additional aroma.

Which cream is best for a honey cake?

When choosing a cream for a honey cake, you should focus primarily on the taste preferences of tasters, trying to please every eater as much as possible.

  1. One of the most popular and demanded fillings for such a dessert is sour cream, which is elementary in preparation, affordable materially and perfectly manifests itself in combination with honey cakes.
  2. A more nutritious version of the impregnation is a cream for honey cake based on condensed milk, regular or boiled.
  3. If you want to make the dessert lighter and more tender, custard with milk and yolks would be the ideal choice in this case.
  4. Any impregnation is allowed to be supplemented with chopped nuts, washed and steamed dried fruits, pieces of canned fruits and berries.

Custard for honey cake with milk


Classic cream for, prepared by brewing flour with eggs in milk, will allow you to get the lightest and most tender version of your favorite dessert. The specified amount of ingredients is enough to make a cream that will be able to coat the cakes of a large cake. For cakes with a diameter of 20 cm or less, the proportion can be halved.

Ingredients:

  • eggs - 4 pcs.;
  • flour - 120 g;
  • milk - 1 l;
  • granulated sugar - 300 g;
  • butter - 20 g;
  • vanilla sugar - 10 g.

Preparation

  1. Heat milk with sugar to a boil and dissolve the crystals, allow the mixture to cool slightly.
  2. Stir eggs with flour, stir in milk and sugar in portions.
  3. Place the container with the cream on the stove and cook with continuous stirring until thickened.
  4. Add butter to the cream, stir until it dissolves.
  5. At the final stage, vanilla sugar is mixed into the cream of the custard for honey cake.

Sour cream for honey cake


It will be possible to prepare sour cream for honey cake with the correct base component in just a few minutes. Sour cream should be 25% fat or more, then the filling will turn out to be thick and not flowing. If only a product with a lower fat content is available, it must be drained for several hours by placing it in a cheesecloth folded three or four times and hanging over a sink or pan.

Ingredients:

  • sour cream - 500 g;
  • granulated sugar - 200 g;
  • a packet of vanilla sugar or a pinch of vanillin.

Preparation

  1. Well-chilled fatty sour cream is placed in a whipping container along with granulated sugar and vanilla.
  2. Beat the cream for the honey cake for at least 5 minutes or until it acquires a lush, airy and moderately thick texture.

Cream for honey cake with condensed milk


Perfectly holds its shape, incredibly tasty, but at the same time very high-calorie cream for a honey cake with boiled condensed milk, which is complemented by good quality butter. Before the whipping procedure, the components must be at the same room temperature, which will ensure a quality completion of the process.

Ingredients:

  • boiled condensed milk - 1 can;
  • butter - 300 g;
  • nuts (optional) - to taste.

Preparation

  1. Put the soft butter in a bowl for beating and rub with a mixer or whisk until whitening and fluffy.
  2. Boiled condensed milk is added in portions, each time whipping the mass until it acquires a homogeneous texture.
  3. If desired and to taste, mix in chopped nuts for a honey cake.

Cream for honey cake with mascarpone


A truly delicious honey cake can be made with mascarpone. Having tried this version of the dessert design once, you will no longer want to use other impregnations, so the result will be delicious and appetizing. If desired, the mass can be flavored with vanilla while whipping.

Ingredients:

  • mascarpone - 300 g;
  • cream with a fat content of more than 30% - 500 g;
  • icing sugar - 250-300 g.

Preparation

  1. Mascarpone is ground with the addition of powdered sugar until smooth.
  2. The cream is cooled beforehand, after which it is whipped to a dense foam with a mixer.
  3. Stir in mascarpone, cream and whip in portions delicious cream for honey cake until a smooth and uniform texture is obtained.

Cream on semolina for honey cake


A delicious and tender honey cake is obtained with. Semolina porridge in the process of beating with butter acquires a pleasant texture and is completely incomprehensible in the finished dessert. It is important to boil the cereal with milk with continuous stirring for at least the time specified in the recipe and be sure to cool completely.

Ingredients:

  • semolina - 2 tbsp. spoons;
  • milk - 500 ml;
  • butter - 300 g;
  • granulated sugar - 100 g.

Preparation

  1. Rub soft butter with sugar or powdered sugar until whitened and fluffy.
  2. They cook from milk and semolina semolina for at least 5 minutes, allow it to cool completely.
  3. Add the porridge to the oil mixture and beat thoroughly with a mixer until a fluffy and homogeneous cream.

Cream-filling for honey cake


Cooked by following recipe cream for can be used safely not only for the layer of cakes, but also for leveling the surface of the cake. The filling has a dense and at the same time delicate texture, giving the dessert an amazing creamy taste with a pleasant sourness.

Ingredients:

  • sour cream 25% - 700 g;
  • eggs - 2 pcs.;
  • flour - 6 tbsp. spoons;
  • vanillin - to taste;
  • butter - 240 g;
  • granulated sugar - 220 g.

Preparation

  1. Sour cream, eggs, flour, vanillin and granulated sugar are mixed in one container.
  2. Place the container with the contents in a water bath and heat with constant stirring until it thickens.
  3. Cool the custard base for the cream, covering it with cling film.
  4. Beat soft butter, adding the custard base on a spoon and achieving a uniform cream texture each time.

Butter cream for honey cake


For many best cream for a honey cake, the one made with whipped cream. A dessert performed with a similar filling actually succeeds beyond praise, delighting at the same time with tenderness and richness. It is important to choose milk product with a fat content of more than 30% and cool it well before whipping.

Ingredients:

  • cream - 400 ml;
  • boiled condensed milk.

Preparation

  1. Chilled cream is whipped with a mixer until dense and fluffy foam.
  2. Add condensed milk in portions and mix a simple cream for honey cake until smooth and smooth.

Sour cream with gelatin for honey cake


For a honey cake, the recipe of which will be presented below, the required density is always obtained, even without first weighing the base product and disposing of excess whey. In a similar manner, it will be possible to obtain a light and low-calorie filling for impregnating the cakes.

Ingredients:

  • sour cream - 400 g;
  • milk - 50 ml;
  • gelatin - 2 tbsp. spoons;
  • granulated sugar - 100 g;
  • vanillin.

Preparation

  1. Beat sour cream with sugar and a pinch of vanillin.
  2. Gelatin is soaked in cold milk in advance, and then heated in a water bath or in a microwave until the granules dissolve.
  3. Little by little, jelly milk is poured into the sour cream base, whipped with a mixer.
  4. Put the cream for a while in the refrigerator, and then use it to coat the cakes.

Honey cake with orange cream


An exquisite recipe for honey cake cream will allow you to appreciate the completely new taste of your favorite dessert, replete with citrus notes and delighting with amazing tenderness. Such filling cannot be called budgetary and quick to prepare, but an excellent result will make up for all material and labor costs.

The taste of honey cake with custard is familiar to many since childhood. It is most often ordered at a pastry shop. You can bake such a dessert at home, if you follow the technology for its preparation. Moreover, you will need very little honey, but the taste will turn out to be rich.

Honey cake classic recipe - cooking secrets

  • The dessert dough is simple and consists of few ingredients. The main difficulty that you may have is baking the cakes. Therefore, it is necessary to strictly adhere to the recipe for making the cake.
  • The honey for the dough should have a liquid consistency, it is best to use an unsugared product. If your honey is thick, then melt it in a water bath. But be careful not to burn it. Otherwise, you will not only spoil the taste of the dessert, but also lose all the usefulness of honey.
  • To avoid tart taste from a honey cake, do not add buckwheat and acacia honey to the dough. Also, dark varieties of the product can give the cakes too rich taste.
  • One of the best honey cake creams is custard. To make it airy, use powder instead of granulated sugar. It will dissolve faster in the mixture and will make the cream taste less sweet.
  • It is necessary to roll out the cakes immediately after kneading, since the dough should not cool down. Therefore, it is necessary to work quickly. Don't worry, you will have time to bake all the cakes, as they cook very quickly.
  • If you are adding baking powder instead of baking soda, then mix it with flour and add directly to the egg mixture.
  • To make the cakes soft and airy, the dough for the classic honey cake recipe must be kneaded in a water bath.
  • Usually the bottom of the cake is the driest. Avoiding this will allow little trick- first put the cream on a dish and only then start collecting the cake. This will prevent it from slipping off while slicing.

Honey cake - making cakes

The classic cake recipe is always a winning option for homemade baked goods... Even the smallest piece of it can cheer you up. To prepare the dessert, you first need to knead the dough and bake the cakes, and only then start preparing the cream.

For the dough, you need the following ingredients:

  • liquid honey - 4 tablespoons;
  • sugar - 150 g;
  • butter - 28 g;
  • chicken eggs - 3 pcs.;
  • baking soda - 1 tsp;
  • wheat flour - 3 tbsp.


Recipe

Step 1:

  1. In a large container, combine melted honey, sugar and butter.
  2. Pour water into a saucepan, boil it and place a bowl of dough on top. Moreover, its bottom should not touch boiling water.
  3. Stir the mixture constantly so that the sugar does not burn to the bottom of the dish.
  4. Heat the dough until the sugar grains have completely melted. In total, this process will take you about 5-7 minutes.


Step 2:

  1. Beat eggs separately.
  2. Remove the container with the dough from the stove and pour in the eggs in small portions.
  3. At the same time, stir the mixture constantly so that the eggs do not curl.


Step 3. When the eggs are completely dissolved, add a teaspoon of baking soda. Continue beating the dough until the powder grains are completely dissolved.


Step 4:

  1. Be sure to sift the flour, so it will be saturated with air, from which the dough will become airy.
  2. Then add it in small portions to the mixture.
  3. Stir the dough thoroughly each time.


Step 5. Put the mixture on the table, dust with flour and mix well with your hands.


Step 6. Divide the dough into 8 equal portions. Transfer them to a deep bowl to keep the dough from cooling down so quickly.


Step 7. The warm dough must be rolled out very thinly. The thickness of each layer should not exceed 5 mm.


Advice. If you can't do this with a rolling pin, then use parchment. Place it on the dough and roll it out.


Step 8. Take a round shape or big plate... Place it on the rolled dough and cut off the excess dough with a knife. Leave the trimmings.


Step 9. Cover the baking sheet with parchment or use a silicone baking mat. Place the dough on top. If space permits on the baking sheet, then cook several cakes at once.


Advice. So that the cakes are baked evenly, raw dough pierce with a fork in several places.


Step 10:

  1. Preheat the oven to 170 degrees.
  2. Bake the dough until golden brown.
  3. It will take you 4-5 minutes to fully prepare the dough.
  4. Spread the scraps on the sheet in the same way. V finished form they will be used to powder the cake.


Step 11. After all the cakes are baked, let them cool completely. Otherwise, the cream will melt and drain when applied.


Honey cake - making cream

If you like a thick layer of cream between the cakes in the cake, then use custard. It got its name from its cooking method - by brewing.

For the cream you will need the following products:

  • milk - 2.5 tbsp.;
  • chicken eggs - 4 pcs.;
  • granulated sugar - 0.5 tbsp.;
  • wheat flour - 0.5 tbsp.;
  • vanillin to taste.


Cooking method

Step 1. Separate the yolks from the whites. Do this carefully so that there is no protein in the yolks. For the recipe, you only need the yolks.


Step 2. Add all the sugar to the yolks at once. Do this in small portions, stirring constantly.


  • Beat eggs and sugar until smooth.


Step 3. Sift flour, add to the egg mixture.


  • Mix thoroughly. Do not use a mixer for this, a spoon will suffice.


Step 4. Pour the milk into a saucepan and heat. Do not bring the liquid to a boil or the milk will curdle.


Step 5. Transfer the egg-flour mixture to a saucepan and add milk to it. Pour it in a thin stream and stir the cream constantly.


Step 6. Stir the mixture thoroughly, add vanillin. Boil the cream for 10-15 minutes.


  • When the mixture begins to thicken and looks like softened butter, the cream is ready. Let it cool.


Honey cake - dessert collection procedure

  • To soak the bottom cake with the cream, place one spoonful of the cream on a platter, and place the first row of the cake on top. Then apply another layer of cream to the entire surface of the cake.


  • Place the second cake on top. At the same time, do not press on it so that the cream remains between the cakes.


  • Then again lubricate it with cream. Lay all the cakes in this way.


  • Traditionally, honey cake is decorated with crumbs from all sides. To do this, put the trimmings from the cakes that you baked with them in a bag.


  • Tie it up or close it. On top of it, crush the cakes with a rolling pin.
    • Serve the cake whole or in portions.


    It is very easy to bake a honey cake at home according to the classic recipe. To do this, strictly follow the technology of its preparation, and adhere to the recipe. Bon Appetit!

It seems to everyone that making custard is very difficult. But this is not true, since this is one of the simplest types of impregnation. Of course, you have to stand by the stove to stir it constantly, but the custard flavor is best complemented by many cakes. The main thing is that this cream is a universal impregnation for dry cakes, therefore honey cakes from many layers are impregnated with this sweet light mass.

Delicate taste of childhood

As a child, I remember that many did not make custard. And this was not due to a lack of food, but for the simple reason that they did not think to put a saucepan with impregnation on a water bath. So the mass hardly burns and it is not required to scrub the saucepan from the burnt milk for a long time. But the most wonderful cake, soaked in custard and garnished with fresh berries.

Honey cakes were also decorated with berries, since there were no mastic decorations yet, and the mastic itself was also not available. And the hostesses did not know that it is possible to make wonderful mastic from all available marshmallows at home.

A cake with honey and custard is not only the taste of childhood, but also the touch of mother's tender hands, the first home economics lessons in a small kitchen and the first praise for a novice hostess.

Honey cake with custard is a recipe that many remember from an early age, every bite is so saturated the most delicate cream that melts in your mouth and even the most big cake light as fluff.

You don't even notice how piece by piece disappears, especially if the cake is immediately sliced.

How to properly prepare this fabulous gustatory delight so that no family member remains indifferent to the cake.

Honey cake recipe with cream as light as down

To prepare correct dough and the cream will have to boil this and that on a steam bath, then it will turn out classic cake with honey and custard.

What is required for the taste of the Honey cake with custard, familiar from an early age:
  • Sugar sand - 1 glass;
  • Chicken eggs (best selected) - 2 pcs.;
  • Natural flower honey - 2 tbsp. spoons;
  • Sifted flour - 2 glasses;
  • Soda - 1.5 tsp;
  • Butter - 2 tbsp. spoons;
And for the cream:
  • Granulated sugar - 2 cups;
  • Chicken eggs - 2 pcs.;
  • Sifted flour - 4 tbsp. spoons;
  • Milk - 3 glasses;
  • Butter - 200 gr.
The dough will not have to be cooked too long, the main thing is to do it right.

Recipe Cake "Honey cake with custard":

The recipe immediately says that you need to make a steam bath, and only when the water boils, put the oil in the bowl that is on top. It will immediately begin to melt, since the top saucepan also heated up when the water boiled.

After the butter has melted, add all the remaining ingredients except the flour. This mixture should be boiled for about 5 minutes, stirring constantly. Then add the sifted flour and mix well. Constantly stirring with a spatula or spoon, hold the dough for another 5 minutes on a steam bath and remove from heat.

We spread the dough on a table dusted with flour, and knead with your hands until it stops sticking to your palms. Next, we divide into 7 equal parts and set the oven to heat up to 200 degrees. While the oven is warming up, it is necessary to roll out all seven cakes. Each layer should be larger than the template you will use to cut the cakes.

Previously, the recipe contained the phrase that you need to bake on a baking sheet sprinkled with flour. But now you can use baking paper. The easiest way is to roll out all the cakes at once on this parchment.

When all the pieces are rolled out into layers, start baking light, like fluff cakes. Each piece will take no more than five minutes in the oven. Each layer must, immediately after removing from the oven, cut according to the template and fold into a cup.

When the last layer is ready, collect all the scraps, put them on a baking sheet and put them in the oven for another 7 minutes so that they dry better.

Let's leave the cakes to cool, and at this time we will deal with the cream.

The recipe and cooking method are also familiar to everyone from school, but it is worth repeating and telling how to make a delicious custard correctly.

This type of impregnation can be prepared both in a steam bath and simply on a burner. If you decide that a bath is better, then you will need two deep pots, one of which is 10 centimeters higher than the other.

But let's try the recipe without a bath, as it is much faster.

Break eggs into a saucepan, add sugar and beat well. Then add flour and beat again. Pour out a third of the milk and put on fire. It is necessary to stir constantly, since tearing off the burnt milk from the bottom of the saucepan is not a very pleasant task. As soon as the mixture begins to boil, immediately pour out the remaining milk and cook until the next boil.

Stir the cream constantly, but as soon as you see bubbles, then remove the pan from the heat and put the oil in it. Stir thoroughly until the butter has dispersed, after which the cream is ready for further cake preparation.

If you make a cream in a bath, then it will definitely not burn, only this action will take much longer.

Now we coat each cake with cream, put the next one on top and repeat the operation until the honey cake runs out. When the cake is completely assembled, it is necessary to coat it with cream on all sides. Grind the cooked scraps into crumbs and sprinkle them on the cake.

So much for your cake, each piece of which is as weightless as fluff. We put this culinary splendor in the refrigerator for 3 hours and after this time we invite the whole family to the table.

You will not have time to notice how the children will sweep everything off the plates and, with innocent eyes, ask you to cut off another piece, only a little more.

Enjoy delicious cake with honey and custard.