On weekends, the whole large family will gather at a large table and will be relished by the traditional grandmother's treats, which with their smell will remind you of childhood. And the son or daughter of the race will report: “We will cook the“ Old ”honey cake together, and then we will drink tea with it!” How nice to hear children's laughter mixed up with a story about the hustle and bustle in the kitchen! A familiar picture, isn't it? Indeed, in the same way, once many of today's housewives tried for the first time something to bake under their mother's or grandmother's guidance. But it turns out that it’s not so difficult to make the “Ancient” honey cake. The recipe suggested in this article is presented as a walkthrough with important tips and tricks.
Essential Ingredients
There are many different options for making your beloved homemade "Honey". Consider the classic recipe, on the basis of which you can come up with an infinite number of all kinds of sweet pastries.
Products for the test:
- 180-200 g of cream margarine or unsalted butter, in packs or by weight; soft products in trays (such as spreads) are better not to use;
- 2-3 full tbsp. l honey of any kind (preferably a little thickened);
- 1 faceted glass of sugar (refined sugar will not work);
- 3 eggs, it is best to get them in advance from the refrigerator, so that when they are added to the hot dough, they do not curl;
- 1 full dess. l baking soda;
- some salt (on the tip of the knife);
- sifted warm flour.
The composition of the cream:
- 1 full glass of granulated sugar;
- 500 g of fatty 30% non-acidic sour cream;
- a bag of vanilla sugar.
Brewing the basics
Perhaps the most important step in making a cake is the initial mixing of some of the ingredients. This will require an aluminum or stainless saucepan. Its size should be large enough. Consider what you need to make the base, and then the honey cake "Old". The recipe provides an increase in the foaming mass when boiling up to 2-2.5 times, so dishes with a capacity of about 3 liters are suitable. Put margarine in it and put on a slow fire. After melting begins, add honey and sugar. Stir the mixture periodically to distribute all products evenly when heated. When the first bubbles appear, pour baking soda and continue to monitor the process more closely. As soon as a thick brownish cap begins to rise, and there will be an increase in volume up to 2 times from the original, turn off the fire. Immediately after this, proceed to the next step.
Kneading the dough and standing
When brewing a base, special attention should be paid to the fact that it must not be allowed to boil over and wait a long time before kneading. Otherwise, the foam may settle, and the future dough will be dark and heavy. Therefore, you need to start adding flour immediately after removing the pan from the stove. Do it in small portions. After introducing 4-5 tablespoons of flour into the base, beat the eggs, adding them to the mass one at a time and kneading with a spoon. Then continue to pour in the flour until the dough becomes consistency like thick sour cream. It should be loose and separated from the walls of the pan. Pour a little flour on the table and distribute it evenly, put a thick mixture on top and easily knead soft dough without clogging it. Then the mass must allow the mass to stand a little before baking honey cake from it. The easiest and most common way is to cover the dough with a towel and then wrap it with something warm. After 40-50 minutes, you can start cooking cakes.
How to bake honey cake "Old"?
The technology of this stage directly depends on the desired result. Usually made from very thin skin honey cake "Ancient". A recipe for similar baking involves thicker rolling of the layers. In addition, if the dough has not acquired sufficient elasticity after aging, it will be problematic to bake very thin cakes. In this case, you will need some kind of instinct, in which you need to “feel” the maximum allowable thickness when rolling. Bake one cake for the sample, evaluating the quality of the finished semi-finished product. And then try to make them the same both in thickness and in size. Bake for 5-7 minutes until the pale brown color that appears due to the inclusion of honey in the dough. When the workpieces are removed from the baking sheet, it is necessary to trim the edges with a sharp knife immediately, while the seams are hot and supple. For these purposes, use an appropriately sized round object, such as a large pan cover or plate.
Cake spreading and decoration
Each mistress certainly has her own proprietary method of preparing cream: custard, creamy, vanilla, etc.
But traditionally, honey cake "Ancient" is interlaced with sour cream. The cream recipe is very simple. Take the right amount of the above products and beat them with a mixer. On a wide plate or dish, start laying cakes one on top of the other, smearing with cream and lightly pressing. For a cake with a thicker cream layer, you can take a detachable baking dish. It should be slightly larger in diameter than the cake. Cover the container with paper and start work. After that, put the Honey cake in a cool place to soak. Serve dessert on the table no earlier than 10-12 hours. And before that, open the detachable edge of the form and sprinkle the sides of the cake with the crumbs obtained during the alignment of the cakes. Make the top of the product with the same layer. Enjoy your health and delight your loved ones with delicious pastries!