Today we will offer you simple recipes of honey cake at home, for which you can cook this amazing dish if you have a multivark or just a frying pan.
How to cook a honey cake in a multivark?
Ingredients:
For the test:
- Wheat flour - 210 g;
- eggs - 3 pieces;
- honey - 100 g;
- granulated sugar - 100 g;
- baking powder - 12 g;
- crushed nuts - 50 g;
For cream:
- sour cream with a fat content of 20% - 500 g;
- powdered sugar - 75 g;
- cream thickener - 10 g;
- vanilla sugar - 15 g.
Preparation
Eggs of room temperature whisk together with a mixer with sugar until lightening and increasing in volume. Continuing to beat, gradually pour in liquid or melted honey. Then we pour the sifted wheat flour mixed with the baking powder and start a homogeneous dough. Immediately put it in the oiled capacity of the multivark and set the "Bake" mode for fifty minutes at one hundred and fifty degrees. During the preparation process, the multigrade cover is not opened to avoid settling of the biscuit.
Transfer the finished biscuit to the grate and cool it. We divide it into four cakes. The most toasty, which was from below when baking, is crushed into a crumb. The other three plentifully missed with cream. For its preparation, beat up sour cream with sugar powder, cream thickener and vanilla sugar. Do not forget, also, to cover the cream of the cake with the cake. Then sprinkle the dish on all sides cooked before the crumb, and on top also crushed nuts. Determine the finished cake for five hours in the refrigerator for soaking.
Honey cake on a frying pan
Ingredients:
For the test:
- wheat flour - 450-500 g;
- eggs - 4 pieces;
- honey - 5 tbsp. spoons;
- granulated sugar - 120 g;
- soda - 12 g;
- butter or margarine - 60 g;
- milk - 60 ml;
- liquid jam or sugar syrup;
For cream:
- egg yolk - 1 piece;
- granulated sugar - 150 g;
- milk - 600 ml;
- potato starch or flour - 50 g;
- vanilla sugar - 15 g;
- butter - 50 g.
Preparation
During the preparation of the dough for the honey cake, we need a water bath. To do this, in a saucepan of a larger diameter, pour water and put it on the fire. In a bowl or saucepan, which can easily fit in the first container, beat the eggs with sugar. Then add honey and butter and put in a pan with boiling water. Stir the mixture until the sugar and honey dissolve completely, pour in soda and stand, stirring, until the foam appears. Remove the dishes with the mass from the fire and cool.
Now pour a little sifted flour, knead the dough. It should be soft and elastic. Divide it into six or eight pieces and roll out each of them. Using a plate or lid as a template, we give the cakes a round shape. Their diameter should match the diameter of the frying pan or be slightly smaller.
We bake cakes on a heated dry frying pan on both sides, after preliminary making punctures in several places with a fork.
From scraps, too, roll out and bake an arbitrary cake, which after cooling, grate or
400 ml of milk put on the fire and heated to a boil. In the remaining milk, we dissolve potato starch or flour, and whisk eggs with sugar and vanilla sugar. Little by little we bring everything into boiling milk, stirring constantly, and cook until thick. At the end, throw the butter and mix until it completely disperse.
Ready cakes impregnate with liquid jam or sugar syrup and cover with cream. Sprinkle the top and sides of the cake with the previously cooked crumb.
We give the cake a little soak and serve it to the table.