Honey cake "Special" -2 (master class)

Category: Confectionery
Honey cake Special-2 (master class)

Ingredients

for the test:
butter 100 g
sugar 100 g
eggs at room temperature 160 g
natural honey 300 gr.
soda 1 tsp
flour 320 g
cream:
sour cream 20% or thick yogurt 300 gr.
condensed milk 250 gr.
lime and lemon juice (in equal quantities) 4 tbsp. l.
lime and lemon zest 1 tsp
cream 35% 400 ml.
powdered sugar 4 tbsp. l.
dried cherries (prunes, raisins) for a layer 50 gr.
walnuts (dry and chop) 200 gr.
baking paper 7 sheets
ring from a mold 26 cm in diameter

Cooking method

  • A lot of questions about the preparation of this cake, more accurate measurement of ingredients, as well as a new, sooo delicious cream + step by step photos, all this led to the fact that I decided to create this post!
  • We prepare the base for the cream and the dough for the cakes the day before, at least 12-14 hours before baking!
  • Honey cake Special-2 (master class)
  • cream:
  • In a spacious bowl, mix together with a spoon or whisk - sour cream (yogurt), zest, condensed milk and lemon-lime juice. Cover with cling film and refrigerate for 12 hours.
  • Dough:
  • Mix honey, sugar, baking soda, eggs and butter.
  • Honey cake Special-2 (master class)
  • Put on a steam bath (stir constantly, make sure that the eggs are not boiled) until the sugar and oil are completely dissolved and a homogeneous mass is formed.
  • Honey cake Special-2 (master class)
  • Add flour and stir well with a spoon.
  • Allow to cool, cover with cling film and place in the refrigerator for 12 hours.
  • Honey cake Special-2 (master class)
  • Take the dough out of the refrigerator, let stand at room temperature for 3-4 hours.
  • I kneaded the dough at 21.00, took it out of the refrigerator at 9.00 in the morning, and at 13.00 started baking the cakes. This is necessary in order for the dough to infuse and acquire its unique honey taste.
  • The dough turns out to be liquid before the refrigerator, and after it, like thickened honey.
  • On a baking sheet. covered with baking paper, place the rim from the split form, put 2 full st. l. test
  • Honey cake Special-2 (master class)
  • And smear it on paper, you can slightly grease the paper sl. oil, but I have good quality paper and I did not grease.
  • Honey cake Special-2 (master class)
  • Bake the cake in a preheated oven at 180 "for 7-8 minutes (it depends on your oven) until golden brown.
  • Honey cake Special-2 (master class)
  • Cut the finished cake in a circle with a knife and release it from the mold, leaving to cool on paper.
  • Honey cake Special-2 (master class)
  • Repeat the same procedure with the rest of the cakes, each time spreading the cake on a new sheet of paper.
  • In total, it turned out 7 thin and identical cakes, bake one cake much stronger than the others until dark brown and make crumb out of it.
  • cream:
  • Get the bowl of cream out of the refrigerator, it thickens well. Mix.
  • Honey cake Special-2 (master class)
  • Whip the cream with powder until soft and firm peaks.
  • Honey cake Special-2 (master class)
  • Combine both creams and stir with a spatula.
  • Honey cake Special-2 (master class)
  • Assembly:
  • the first cake, like all the others, take together with the paper and turn it upside down on the dish.
  • Honey cake Special-2 (master class)
  • Then carefully peel off the paper.
  • Honey cake Special-2 (master class)
  • Lubricate with cream and sprinkle with nuts, do the same with the 2nd cake, greasing it only with cream, 3rd cream + nuts.
  • Honey cake Special-2 (master class)
  • 4th cream and cranberries (prunes, cherries). 5th - cream and nuts
  • Honey cake Special-2 (master class)
  • Cover the cake with the 6th crust, grease the top and sides with the remaining cream.
  • Honey cake Special-2 (master class)
  • Decorate with crumbs.
  • Honey cake Special-2 (master class)
  • Let the torr soak for 1 hour at room temperature, then refrigerate for 2-3 hours.
  • Cut yourself a bite and enjoy!
  • Honey cake Special-2 (master class)

The dish is designed for

20

Time for preparing:

75

Note

Honey cake Special-2 (master class)

pygovka
I'm in awe of this cake! THIS IS OUR FAVORITE! and it always works! thanks natasha!
natapit
Thank you dear! Now try with a new cream
pygovka
of course! it's an incredible taste, magical.
Ilona
Oh, Natasha! My grandmother's sister and the wife of my grandmother's brother, as far as I can remember, have always made a honey cake using this technology! And the cream was simple sour cream sometimes with lemon juice. The taste is extraordinary, soft, tender mmm ... but as a child, I didn’t revaluate it, because I preferred homemade meringue 100%! I appreciated the honey cake when I was already an adult, so it will be necessary to definitely try your cream)
natapit
All the more pleasant, because you know how it tastes! I highly recommend the cream!
Ilona
Iii ... Tomorrow Natasha will celebrate the anniversary of being on our site !!! Hurrah!!! Well this means the people have been eating delicious cakes, marshmallows, all kinds of chocolate roses, etc. for a year now !!! HURRAH!!!
natapit
Thank you!!! : rose: YES !!! Tomorrow is my anniversary! But the ANNIVERSARY recipe won't be sweet! there will be two, and which ones you will see!
pygovka
Natasha, 35% cream can be replaced with something, they are expensive with us, there is 20% - at the price it is normal how then to mix?
natapit
so they will not whip .... then do it - plumb or use homemade sour cream instead of cream! just not sour and increase the amount of powdered sugar by 2 tbsp. l.! good luck!
pygovka
WE HAVE HOMEMADE SOUR CREAM AT THE PRICE OF CREAM 35%. NEED TO COME UP WITH SOMETHING. ALSO WANT TASTE ...
Ilona
Quote: pygovka

WE HAVE HOMEMADE SOUR CREAM AT THE PRICE OF CREAM 35%. NEED TO COME UP WITH SOMETHING. ALSO WANT TASTE ...
Pay for the pleasure of Nuno ...
pygovka
even for such a magical pleasure ... I'll stay hungry for a month ...
Ilona
Ogos !!! How much do you have there cream with sour cream, and what do people eat then?
pygovka
people eat normally, just the budget is limited by the payment for utilities, it is necessary to somehow sour cream or drain or thicken something. and 35% cream we have 200ml. cost-25 UAH. that's $ 8 for 200ml. but you need 400ml.
Ilona
And I think that we have a pricey 140 rubles. for 0.5 l, and here ...
pygovka
and I love honey cake. I'm waiting for Natasha. can still advise ...
nut
Girls, if there is no homemade sour cream, then buy sour cream by weight "Blagoda" 30% - it is whipped like cream and no cream is needed and gelatin is not needed, and I take cream 33% petmol in the magician. Pyaterochka costs 110r500gr, and in the Metro - 95 rubles.
pygovka
We have 30% sour cream, I can still buy it, but at home you have to be sure of the seller on the market. probably 30% is the best option and drain it.
Ilona
Nut, this is in Russia, and the person is from Ukraine ... there are some prices ... Although ... maybe it's for homemade cream, and not for petmol, but all the same
pygovka
yes, not everywhere we have such prices, it's just that in only one store there is 35% of this cream, so they set the price, I don’t know how much homemade, and they taste sour, but you can still buy homemade sour cream, the main thing is that it is good, but then once I bought it, they became byaka the next day .... so believe it ..
natapit
I agree, the prices in Ukraine are cosmic! and the salary

You can just take a double portion of the first half of the cream, mix everything and put it overnight, then spread it without beating, it's also delicious, I cooked like that !!!
pygovka
the first half is only sour cream + thickened + zest + juice? and sour cream is probably better to take 30%? otherwise I was already upset. Well, if it is possible, then tomorrow we will go on a hike for sour cream.
natapit
exactly! you can sour cream and 20%, also delicious! I cooked with 10% yogurt - also delicious !!! condition - sour cream or yogurt must be thick! good luck!
nut
Natasha, if there is an opportunity to take 30% sour cream, then boldly beat it with condensed milk or just with sugar - I take it for 500g. sour cream 5 tbsp. l. sugar and such a delicious cream turns out, I made this particular cake and plan again for the weekend
natapit
Thank you! in Greece there is no concept - sour cream! it can only be bought in Russian-Polish stores. which are rapidly closing due to the crisis, therefore, I mainly use 10% yogurt and cream !!!!
pygovka
Well, we also have Greek yogurt here, thick, it tastes like homemade sour cream (but not very fatty), I liked this yogurt more than sour cream, and at the same price that sour cream is 20%. maybe it will do?
natapit
class! how will it fit!
pygovka
well that's it! tomorrow I'm going for Greek. it will even come out cheaper.How much do I need it, 400g? or how and what and instead of what?
natapit
cream:
sour cream 20% or thick yogurt 300 gr. + 400 gr
condensed milk 250 gr. + 250 gr
lime and lemon juice (in equal quantities) 4 tbsp. l. + 2 tbsp. l.
lime and lemon zest 1 tsp + 1/2 tsp
Antonovka
pygovka,
Natasha, maybe this recipe will help you?
🔗
And this is the same thing, only the first link does not show the pictures, but here everything is in place
🔗*** tiv ***
Just take away the stars
pygovka
Antonovka Thank you. about cream, how to do it, I already found it on our forum too, but I don't have a blender with knives, but I tried it immersed, there is no such splendor, and the mixer does not beat well, I lost the knife from the blender ...
natapit, Natasha, sour cream or yogurt to take separately? that is, or sour cream or yogurt? or 300gr. sour cream and 400gr. yoghurt and mix them together?
nut
Virgo, what kind of yogurt is this standing, maybe you can show a photo of the box, otherwise no one eats it from me and I don't know which one to take
pygovka
how to buy, put it out if no one is ahead. right now I'm going to the market ...
natapit
Natasha, exactly according to the recipe, but instead of sour cream - yogurt. and instead of cream, sour cream (only the one that can be whipped!)
or just yogurt

or just sour cream
pygovka
well. already kneading. I didn't find yogurt. took sour cream 30%. the whole market tried homemade sour cream ..... thank God it didn't reach the toilet .... I don’t know how they make it, but it tasted like acid, so I bought sour cream in the store.
natapit
Merri
Natasha, thank you!
natapit
pygovka
natasha ??? the dough is already standing. now the cream. I mix sour cream with condensed + lim. juice + zest and also put in the refrigerator overnight? test I made 1.5 norms. how dare you mix? and tomorrow smear with sour cream from the refrigerator, do not whip anything? with nothing?
natapit
If 1.5 norms of dough, then you need to take 1.5 norms of cream! if the sour cream is whipped, then leave the same amount as the cream (see the recipe), mix the rest with lim. put the juice and condensed milk in the refrigerator, before collecting the cake, combine with whipped sour cream, mix with a spatula. If the sour cream does not whip, then it is better to just mix, like the first part, I already wrote to you about this.


I'll write again to make it clearer and you don't get confused.
sour cream 700
condensed milk 500 gr
lime and lemon juice (in equal quantities) 6 tbsp. l.
lime and lemon zest 1 tsp + 1/2 tsp

Mix everything and put in the refrigerator overnight, remove from the refrigerator before assembling, do not beat, but simply mix and apply on the cakes.
or, as in the recipe, only whip sour cream instead of cream.
pygovka
I want it to work. sour cream remains, and the cream is replaced with sour cream. everything went to mix ...
natapit
I finished writing for you, look!
pygovka
yes, I did. Thank you!
pygovka
and here I am ... again ... atasha, how much will your glasses of flour be in grams? obviously a bit too much flour, the dough can be rolled out straight, and even after a night in the refrigerator it has become stiff, it is not realistic to smear it on paper, even soaked a spoon in water, it is smeared with difficulty.
Honey cake Special-2 (master class)Honey cake Special-2 (master class)Honey cake Special-2 (master class)Honey cake Special-2 (master class)Honey cake Special-2 (master class)Honey cake Special-2 (master class)
pygovka
oh, Natasha re-read the recipe again, it is indicated in grams, and I did it according to the first recipe "special" and there I have 2 tbsp. flour. Well, next time I will measure it in grams
pygovka
I want to say thank you to Natasha for the magic recipe and MK!
GIRLS WHO WILL BE THE FURNACE - CAREFULLY READ HOW MUCH FLOUR IN THE RECIPE!

I read it, wrote it down and that's it, and it says there:320gr. flour! in the first "special" is written: glass 200ml.BE CAREFUL!
Novelist
Orientate, eggs 160 gr, how many pieces?
pygovka
one egg is approximately, medium, weighs 60-65g. look here # or here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65312.0
natapit
The weight of a chicken egg can range from 40 to 70 grams, it all depends on their category. Weigh it best!

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