Honey cake with walnuts, raisins and lemon

Category: Confectionery
Honey cake with walnuts, raisins and lemon

Ingredients

dough
honey 3st. spoons
oil 125g
eggs 3 pcs
sugar 1 stack
soda (extinguish with lemon juice) 2 tsp
flour 900 g
cream
sour cream 800 g
sugar 1 incomplete stack
lemon 1 PC
raisins 100g
walnuts 150 g
rum or brandy 3 tbsp. lodges

Cooking method

  • cream:
  • Knock down sour cream with sugar and lemon zest and place with juice.
  • Raisins, soak in rum or brandy.
  • dough
  • Melt honey in a water bath, adding quenched soda.
  • Grind eggs with sugar into a cool foam.
  • Combine everything with flour and knead the dough.
  • Place the dough in a water bath.
  • Roll out 8-9 cakes.
  • Round shape by trimming by attaching the pan lid like a template.
  • Each cake, twisted, transfer on a rolling pin to a baking sheet,
  • pre-dusted with flour.
  • Bake the cakes for 1 minute.
  • Spread the cakes generously with cream,
  • sprinkling each layer with raisins and grated walnuts.
  • Sprinkle the top of the cake and sides with crumbs of one cake + walnuts on top.
  • Let it soak for several hours.
  • The cake turns out to be large - three kilograms.

Note

Honey cake with walnuts, raisins and lemon

Tereza
Tell me, why, after we have kneaded the dough, put it in a water bath?
DonnaRosa
Quote: Tereza

Tell me, why, after we have kneaded the dough, put it in a water bath?
To make it soft and pliable, it is impossible to roll it out cold.
Vei
DonnaRosa,

1) how thick is the dough to roll out and how much does the cake rise during baking?

2) At what temperature to bake and in what mode (convection or just top-bottom)?

3) how many cakes and what diameter is obtained from the dough norm?

4) sour cream of what fat content should be?

DonnaRosa
Roll out 8-9 cakes.
Round shape by trimming by attaching the pan lid like a template.
I tap the cakes with a knife before baking.

I buy our best sour cream, but yours will not be the same as ours.

T +180 + 200 C

Vei
Quote: DonnaRosa
Roll out 8-9 cakes.
Round shape by trimming by attaching the pan lid like a template.
this is also written in the recipe, I ask about the diameter of the cakes / lid of the template pan.

Quote: DonnaRosa
I buy our best sour cream, but yours will not be the same as ours.
And your best sour cream has a fat content on the label, how many percent of fat is in it? 20-30%?
DonnaRosa
20% - there can be no good sour cream. 40 or whatever you sell there, I can't know. GOOD sour cream should be.
Well, I don’t know the size of your pots.
Vei
Quote: DonnaRosa
Well, I don’t know the size of your pots.
DonnaRosa, is this a joke? why should I find out the diameter of the lid of my pan. You baked a cake, cut out the cakes with your lid, and that's the size I'm asking.
I'm interested in 8-9 pieces of cake layers what size happened your test ratespecified in the recipe. AND how thick are you rolling, as well as how much the cakes rise during baking.
I bake to order and it is important for me to know all this. This is not classified information.
And about sour cream, I asked a very specific and simple question, and whether it is good or bad is a very subjective criterion. Usually, the fat content is indicated in the recipes, as well as on the packages. In many recipes, liquid sour cream is used so that the cream soaks the cakes, but the layers of cream like this do not work out in the end. And fatty sour cream 30-42%, like cream, is dense, keeps its shape, but does not soak the cakes very much. That's why I'm trying to find out the details.
DonnaRosa
A photo of the cake is attached.
I do not bake to order, only for myself and my guests. Which lid is closer and I like it, so I cut it off. I am an amateur, not a cook or a pastry chef. If there are 10 cakes, no one will shoot me and I will not be upset either.
But the taste of the cake is divine. It never bothers anyone.
Pricey is YES, but big and tasty.

Here is our sour cream.
Honey cake with walnuts, raisins and lemon
liyashik
Thanks for the recipe, the cake is amazing. .. and everything is clear according to the recipe, however, I haven't baked a honey cake for a long time, but I understood everything. and what an unusual combination: honey, my favorite lemon, and even raisins .. delicious !!!!
Iruta
DonnaRosa, I would also like to clarify: how much to keep the dough in a water bath. Before cooking, you need to have a clear idea of ​​what the dough should turn out to be. I am also an amateur, so little experience. I apologize if I annoy, but the recipe is really interesting: oops: When the heat subsides, I would like to bake, for which I ask for your help and clarification in advance
Twig
The holding time in a water bath depends on your pan, its diameter and the strength of the heating.
It's all on a whim :))
The recipe is interesting!
We must try. Sour cream, indeed, is not like that.
Innushka
DonnaRosa, thanks for the cool recipe, right now I will bake my husband for my birthday)
DonnaRosa
Quote: Innushka

DonnaRosa, thanks for the cool recipe, right now I will bake my husband for my birthday)
You will not regret the excellent taste and appetizing appearance.
win-tat
Quote: DonnaRosa
Place the dough in a water bath.
Quote: Iruta
DonnaRosa, I would also like to clarify: how much to keep the dough in a water bath.
Quote: Twig
The holding time in a water bath depends on your pan, its diameter and the strength of the heating.
It's all on a whim :))
I still did not understand how much to keep in a water bath and what to expect from the dough? What should happen to him in order to understand that the process is over and it is time to remove him from this bath. To understand intuitively, you need to know what to expect.
I have not yet understood about the butter in the dough, whether you need to melt it or not, and at what point to add it to the dough
Quote: DonnaRosa
You won't regret it, excellent taste
I would also like to appreciate the excellent taste.
DonnaRosa
Quote: DonnaRosa

To make it soft and pliable, it is impossible to roll it out cold.
win-tat,
Keep in the bath until the dough becomes pliable and soft, otherwise it cannot be rolled out.
Melt the butter.
win-tat
Vooot, now everything is clear! DonnaRosa, Thank you!
DonnaRosa
win-tat,
Rita
DonnaRosa, did I understand correctly that lemon juice needs to be squeezed out and poured into cream?
DonnaRosa
Quote: Rita

DonnaRosa, did I understand correctly that lemon juice needs to be squeezed out and poured into cream?
Grind the whole lemon with a grater. First, the zest on a cheese grater, then the weight; lemon on a larger one and combine everything with the cream.

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