Delicate thin cakes with an unusual aroma of honey and air impregnation with unobtrusive sourness - the Honey cake with sour cream is probably everyone’s tried at least once in their life. This dessert literally melts in your mouth, leaving behind a surprisingly delicate aftertaste. Such a cake is prepared with various creams, but the most popular and, probably, delicious is considered a delicacy with sour cream.
A little about the main component
To make this famous dessert truly delicate and fragrant, as expected, with an unobtrusive honey note, you should correctly select the ingredients for its preparation.
The main test, of course, is honey. It is very important that it really be natural and fresh. Checking the quality of a bee product on its own is difficult. But the freshness of honey can be determined by its smell. As for the varieties, it is best to give preference to a dark fragrant look.
If you do not have the opportunity to purchase honey in the market, after checking its quality, do not be discouraged. For the preparation of the cake, a store product is also quite suitable. But if you buy it there, be sure to pay attention to the tightness of the package.
Keep in mind that dark bee varieties will give the dessert a more expressive taste and aroma.
Component Selection
The flour used to make the Honey cake with sour cream should be of the highest grade. Before adding to the dough, it is necessary to sift it, and best of all several times in a row.
Try to pick butter with the maximum percentage of fat content. Refrain from using margarine or spread - these products contain a large amount of vegetable fats, due to which the dough turns out to be too hard.
You can take any eggs for the cake. Only one thing is important - they must be fresh. True, it is worth saying that homemade eggs beat more easily.
To prepare a lush and thick cream, sour cream must be selected oily: at least 20%. If you use a low-calorie product, then the mixture will have to be whipped much longer, and it can turn out to be more liquid.
Essential Ingredients
The classic honey cake recipe with sour cream, most likely, can be found in the cookbook of every housewife. After all, this dessert has been popular since the days of our great-grandmothers. Of course, for so many years, the traditional recipe has undergone many changes, but the basic composition and features of the cake have remained unchanged to this day.
Before you begin the process, check that you have all the necessary components in your kitchen. To prepare cakes for homemade honey cake with sour cream you will need:
- 200 g of sugar;
- half the amount of butter;
- 3 tablespoons of honey;
- 0.5 kg of flour;
- 2 eggs;
- a teaspoon of soda.
And for the cream, take:
- 0.6 kg of sour cream;
- a teaspoon of vanillin;
- 200 g of sugar.
If you wish, you can supplement your treat with walnuts or prunes. These fillers will give the dessert a special sophistication and piquancy.
The manufacturing process will take about an hour and a half. But to soak the cake will take much more time. To get a truly delicious and delicious dessert, you need to leave it in the refrigerator for 6-7 hours, and best of all - all night. Well, now for the deal!
A step-by-step recipe for the Honey cake with sour cream
Step 1. The cooking process should begin with the processing of sugar and eggs. A mixture of these components must be carefully beaten to obtain a voluminous snow-white foam. It is desirable to cook the egg mass in the dish in which you will later make the dough. It is most convenient to take a large metal bowl or pan. Send the melted butter, honey and soda here.
Step 2. Now it is time to arrange a water bath. Fill a large pot with water and place it on the stove. Bring the liquid to a boil and place a container of cooked dough on top. While heating, stir the mixture constantly until it darkens and increases in volume.
Step 3. Once you have reached the required consistency of the dough, add about a third of the prepared flour to it. Remember to sift it first. Stir the mass thoroughly, eliminating small lumps. As a result, you should get a viscous, but still liquid custard dough with a pleasant honey hue and aroma. Now remove the container from the stove.
Step 4. Pour the remaining flour onto the work surface, form a slide from it and make a small depression in the top. Here and pour the boiled mass. Now gently knead the dough by placing the flour from the edges of the slide in its center. As a result, you should have a pretty elastic, soft foundation for future crusts.
Try to knead the dough as quickly as possible so that it remains warm by the end of the process. Divide the prepared mass into 8 equal parts and roll each of them into a ball. Wrap the finished blanks in polyethylene and send to the refrigerator for half an hour.
Baking
Step 5. After the dough has cooled, cakes can be rolled out of it. You can give the necessary form to the cakes both at this stage and after baking them - this is not important. As you may have guessed, the number of lumps is equal to the number of cakes.
Step 6. Place a baking parchment on a baking sheet and brush a piece of butter on it. Place rolled seams on it and send to a red-hot oven. Bake cakes for 5 minutes at 180 degrees.
If you have not cut the workpieces at the rolling stage, then you will need to do this immediately after cooking. Cakes that are cooled will be much harder to trim. By the way, be sure to leave the extra dough - it will need to be crushed in a mortar or using a rolling pin.
Cooking Cream Sour Cream
Everything is extremely simple here. To prepare the cream, you just need to beat the sour cream with sugar, and then add vanillin to the mixture. The main secret of quality filling lies in the long-term processing of the mass.
First you only need to whip the sour cream, and then gradually, in small portions, pour the prepared sugar into it. To facilitate the task, you can grind it with a coffee grinder. Beat the cream until sugar is completely dissolved.
As a result, you should get a lush, light and voluminous mixture. A properly prepared cream does not fall and does not drip from the whisk, that is, it has good stability and excellent shape retention. In general, you can determine its readiness visually.
The formation of a delicious cake "Honey" with sour cream
After the baked shortcakes have cooled and the impregnation is ready, you can begin to assemble the dessert. Place the smallest layer on a serving platter and generously lubricate it with sour cream. If you want, for juiciness you can soak cakes with your favorite juice or wine. Just keep in mind that there should not be too much liquid, otherwise the dessert will just go bad.
Lay out all the shortcakes with filling one by one until the workpiece is finished. Coat the collected cake on all sides with the remaining cream. A kitchen spatula or a simple knife will help you level its surface. And at the end, dessert should be sprinkled with chopped crumbs left over from the cakes.
That's all, the Honey cake with sour cream is ready! In general, there is nothing too complicated in the process. This is perhaps the best honey cake recipe with sour cream. After all, even those who previously had no business with baking at all will be able to easily prepare a tender and lush dessert with it.
In the end, it is worth recalling that a baked treat should be left in the refrigerator for several hours.
Sponge cake "Honey"
The impressive cake made of soft cakes has truly magnificent forms and elegant appearance. This dessert turns out to be surprisingly delicate with bright flavor notes.
To prepare the honey cake sponge cake with sour cream, you will need:
- a glass of honey;
- one and a half glasses of sugar;
- half a teaspoon of salt;
- 1 kg of sour cream;
- 4 eggs;
- 2 teaspoons of soda;
- 0.8 kg of flour.
Course of action
There are no differences in the preparation of sour cream for Medovik: you just need to beat the fermented milk product with sugar to a thick consistency. But the cakes are made in a completely different way.
Rub the eggs with sugar intensively, then add honey, soda, salt and sifted flour to them in turn. Stir the mixture gently until a dough is similar in consistency to sour cream.
Lubricate the baking dish with oil or cover with special paper. Pour a third of the cooked dough into it and put in the oven, heated to 180 degrees. Each cake should be baked for 10-15 minutes.
Cooked biscuits can be further cut into several parts. Grease the cooled cakes with sour cream. Now it remains only to decorate the cooked dessert. And they will help you in this photo of the classic cake "Honey" with sour cream. Although you can show your own creativity and make dessert at your discretion.