Cake "Honey Fluff": recipe with photo

Cake “Honey Fluff” (also known as “Honey”) is a truly Russian dish, which originates from the reign of Alexander I. Since then, dessert has become a classic of Russian cuisine.

Today, there are many recipes for the cake "Honey Fluff". Making a honey dessert is a rather time-consuming process. In the article, we will consider various options for making dessert with custard.

History

A curious case is connected with the history of the appearance of the Honey Fluff cake. Beloved emperor Elizabeth Alexandrovna from childhood did not like honey. And as soon as the court chefs did not try to surprise her with dishes of honey, no one could please the capricious Elizabeth. Even in the kitchen in the courtyard, honey was taboo. Its use was strictly prohibited. But it so happened that the new cook who arrived did not know about this rule. He made a cake with honey according to his grandfather’s recipe. The empress not only did not refuse the dessert, but ate it to the end and asked for supplements. At the end of the meal, she asked what the dessert was made of. Upon learning that honey was present in his recipe, she not only did not get angry, but, on the contrary, ordered the cook to be awarded. Since that time, the dessert was called "Honey". And later, in different restaurants, they began to give him other names - “Honey Fluff”, “Ginger” and others.

How to cook cakes

1. After you divide the dough into equal parts and roll out the cakes, smooth them with a plate.
2. Before baking, each cake must be pierced with a fork. Bake for 5-7 minutes. In order to make them as even as possible, it is better to cut off the finished product at the edges. Do not throw out the waste, finely crush it and sprinkle it on top of the cream.
3. Be sure to smear the edges of the cake with cream, otherwise it will not look aesthetically pleasing.

Secrets from top chefs

1. Honey should be fresh and liquid. In no case should you use a melted product.
2. Many housewives like to add acacia honey or buckwheat to the dough. But, as eminent chefs claim, it’s better not to do this. Cakes may be bitter. Therefore, if possible, take lime.
3. Sieve flour must be saturated with oxygen. Thanks to this, the cakes will be light and tender.
4. Before you drive eggs into the dough, remove them from the refrigerator in advance.
5. While kneading the dough in a water bath, make sure that the water in the pan does not boil too much. She should gurgle a bit.
6. In case of using a baking powder, it is better to add it at the end.
7. Soda is added to the eggs. Thanks to it, after whipping, the mass increases in volume.
8. When you start assembling the Honey Fluff cake, before spreading the cake on the dish, pre-grease it with cream. So it is better impregnated from all sides and it will be softer and softer.
9. To make the cake tender, warm the cakes for a couple.
10. When cooking the Honey Down Cake with custard, strictly follow the recipe. This is especially true for adding sugar. Since honey also gives sweetness, it is easy to overdo it. In this case, the dessert will turn sugaryly sweet.
11. It is best to roll warm cakes.
12. To diversify the taste of the cake, add chopped nuts or prunes with dried apricots.

The nuances of cooking light custard for the cake "Honey Fluff"

1. For its preparation, it is best to use a double-bottom container.
2. Instead of a metal spoon for mixing, it is better to use a wooden spatula.
3. The best way to brew a cream is a water bath. Thanks to this method, the cream is less likely to curl up and evenly warms up.
4. During brewing, the cream must be constantly stirred. Make a figure eight with a wooden spatula. This will mix the mass evenly.
5. For brewing cream, use only the yolks. Proteins tend to fold.
6. In order for the cream to be thick, use no more than 200 milliliters of water.
7. In order for the film to not form on the surface of the cream, cover it with oiled paper.
8. To make the cream tender, pass it through a sieve.
9. If you see that the cream is only starting to curl up, immediately remove it from the heat and place the container in cold water for several minutes.

Stages of making a cake

1. First you need to prepare all the ingredients for cooking. This will greatly speed up the process.
2. Knead the dough.
3. Brew cream.
4. Make a cake.
5. Lubricate the cakes with impregnation.
6. Decorate.

Homemade "Honey Down"

Ingredients for the dough:

• Two two hundred gram glasses of wheat flour.
• 5 grams of soda.
• Half a teaspoon of fine salt.
• 8 grams of ground cinnamon.
• Half a teaspoon of cloves.
• As much ground pepper.
• 0.235 liters of sunflower oil.
• 0.340 liters of linden honey.
• 0.3 liters of granulated sugar.
• Half a glass of brown sugar.
• 3 chicken eggs.
• A teaspoon of vanilla extract.
• A glass of black tea or black coffee.
• Half a glass of orange juice. It is better to choose freshly squeezed.
• 40 grams of grated almonds.

Ingredients for Cream:

• A two hundred gram glass of granulated sugar.
• One and a half tablespoons of wheat flour.
• Two glasses of milk.
• One chicken egg.

The method of preparation of the cake "Honey fluff" with custard:

Cooking the dough:

1. First of all, it is necessary to preheat the oven to 200 degrees. Lubricate the cake pan with butter. If the shape is thick enough, cover it with parchment paper.
2. In a deep bowl, mix sifted flour, salt, ground pepper, cloves and cinnamon.
3. In the middle of the flour, pit, beat in eggs, pour in coffee, orange juice, butter melted in a steam bath, honey. Pour granulated sugar, vanilla extract, and brown sugar here.

4. Beat all components with a mixer at shallow speed to get a thick batter of a homogeneous structure.

5. Using a spoon, spread the dough evenly in shape. Sprinkle almonds on top.

6. The baking time will depend on the size of the mold.

7. After getting the cake to cool and proceed to the baking of the next.

Cooking cream:

1. Pour sugar and flour into a thick-bottomed stewpan.
2. Separate the yolk from the protein. First add to the stewpan.
3. Stir all the ingredients with a wooden spatula.
4. Pour in milk.
5. Take a pan with a volume greater than the stewpan and pour water into it. Put on fire. After the water boils, reduce the heat.
6. Put the stewpan in the pan.
7. Cook the cream while stirring constantly.
8. As soon as bubbles begin to appear on the surface of the cream, it can be removed from the pan. By consistency, it should look like condensed milk.
9. Leave it to cool to room temperature.

Cake assembly

1. Collect cakes is best on a flat surface.
2. Cut all the cakes on the sides to get the perfect shape. Put baby aside.
3. Before spreading the first cake, grease the plate with cream.
4. Smear each cake with cream.
5. Grease the last crust abundantly and grease the edges well.
6. Sprinkle everything on top with crumbs.

The recipe for the cake "Honey Fluff" with photo

Ingredients for the dough:

• 0.6 kilograms of wheat flour.
• 0.3 kilograms of granulated sugar.
• 0.05 kilograms of butter.
• 0.15 kilograms of linden honey.
• 3 chicken eggs.
• A teaspoon of soda.

Ingredients for Cream:

• Half a liter of milk.
• 2 eggs.
• A glass of granulated sugar.
• A pack of butter.
• 3 tablespoons of wheat flour.
• A packet of vanilla sugar.

The method of preparation of the cake "Honey fluff" with a light custard:

Cooking the dough:

1. Melt the butter in a water bath.
2. Mix granulated sugar, eggs, honey, melted butter in a deep bowl. You can beat with a mixer at low speed, or you can whisk. Add soda during whipping.
3. Cook the container with the mixture in a water bath.
4. The mass volume in the cooking process should double. After turn off and cool to room temperature.
5. Pour the flour onto a dry surface, make a funnel inside and pour the cooled mass. Knead the dough with your hands.
6. The result should be elastic and a little sticky.
7. Send the dough for half an hour in the refrigerator.
8. After it cools down, divide it into 8 parts and roll out all of the same circle.
9. Preheat the oven to 180 degrees. Cover the baking sheet with parchment paper. Bake cakes alternately.
10. After the finished cakes have cooled, cut them around the edges. For convenience, use a plate or pan cover. Make crumbs out of the waste.

Cooking cream:

1. Separate the protein from the yolk.
2. Mix granulated sugar, flour and yolk.
3. Send boil in a water bath.

4. Do not forget to stir the cream continuously with a wooden spatula during cooking.

5. Make sure that the cream does not curl and lumps do not appear.

6. When bubbles begin to appear on its surface, remove from heat.

7. Cool the cream and add chopped butter to it in pieces. To kill everything with a mixer at a slow speed.

Product assembly

1. Lay cakes on top of each other, alternating with cream.
2. Do not forget about abundant smearing of the sides with impregnation.
3. Sprinkle crumbs on top of the cake.