There are recipes that are transmitted practically from mother to daughter, carefully copied from one cooking book to another. And it's not that they have any secrets. It's just that they are so successful that more than one generation of culinary experts embodies them. One of these is the famous honey cake. The classic recipe for this dessert was once invented specifically for the royal family, and today is known to every housewife. Fragrant, delicate and easy to prepare - it was simply doomed to success.
However, today, when you can buy a ready-made Honey cake in a store, the classic recipe has become forgotten by many. And this is despite the fact that manufacturers often instead of butter, condensed milk and honey put cheaper margarine,
vegetable fats and essences. But it is enough to make only once a homemade
honey cake to forever abandon the purchased. Its aroma and taste cannot be compared with anything.
Honey cake: classic recipe, photo
So, what does it take to cook a honey cake at home? The recipe used at the royal court requires the following products: 2 eggs, 3 tablespoons with a slide of honey, 1 glass with a slide of sugar, 100 g of butter, 2 teaspoons of drinking soda and about 3 and a half glasses of flour, and any cream can be used to taste: butter, sour cream or custard. For the royal family served a cake only with custard.
To
prepare the Honey cake, the classic
recipe offers the following sequence of actions. In a bowl, mix the butter, cut into pieces, sugar and honey. Put it all in a water bath. Boil the mass until it becomes homogeneous, and the sugar dissolves. This may take about 5-7 minutes. Put soda, mix quickly and heat the mass for another 1 minute. Remove from heat and add eggs. Beat the mass with a whisk. Pour in flour gradually until the dough is thick, but remains a little sticky. But this must be done carefully, since its excess can make the cakes tough. Cool completely for 1-2 hours. Put the dough on a table dusted with flour, roll into a long sausage and divide into 8-9 parts. Roll each piece into thin cake. Lay on a baking sheet covered with baking paper. Trim the edges on a plate and bake each cake in the oven for 5-6 minutes until it is browned. To prevent the workpieces from bubbling, prick them with a fork first.
After the cakes are ready cakes for the Honey cake, the classic recipe involves making a custard. To do this, mix one egg, a tablespoon of sugar and flour, add half a glass of milk. Separately, boil 2 cups of milk and, stirring, introduce the egg mass.
Cook the cream until it thickens. Cool a little, add a couple of tablespoons of butter and beat everything. But you can cook and
butter cream. To do this, beat 300 g of butter, gradually adding a jar of boiled condensed milk. For sour cream, beat 500 g of sour cream with one and a half cups of sugar until thickened.
Now it remains only to connect all the components of the Honey cake. The classic recipe suggests doing this as follows. Each cake, as well as the top and sides, should be coated with a prepared cream. Grind the remaining scraps from the cakes with nuts and sprinkle them on the sides of the cake. If desired, you can decorate the top with homemade bees or the same crumb.