Homemade but presentable honey cake with boiled condensed milk

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The most delicious and simple homemade dessert is a honey cake with boiled or plain condensed milk. You can prepare cake layers yourself with a minimum of effort, and make the cream even easier by mixing toffee with an additional ingredient. Its texture is dense, uniform and plastic, making it very easy to keep the shape of the cake.

Why condensed milk?

Honey cake with boiled condensed milk is a favorite delicacy of many sweet teeth, as the combination is characterized by the following features:

• Honey notes in the dough are in perfect harmony with the condensed base.
• Condensed milk has a bright taste and a pleasant texture.
• You can diversify the taste of the cream with the help of additional ingredients.
• The principle of preparation of both the base and the cream is very simple.
• Toffee seals and soaks cakes well.
• The cost of the finished confection is not too high.

The rich flavor palette of toffee makes simple honey cakes brighter in flavor and softer in texture.

Product list forcooking honey cake

Honey cake with boiled condensed milk initially involves the preparation of the cakes themselves. You need to use the following products:

• ½ kg flour.
• 250 g sugar.
• ½ cup honey.
• ½ sticks of butter.
• 2 eggs.
• 5-7 grams of soda.

You will need a little more flour, as powder is needed to form the cakes in the future. In addition to products, it is worth preparing a rolling pin, as well as baking paper.

Preparing honey-based cakes to form a cake

The recipe for a honey cake with boiled condensed milk suggests the following algorithm for baking cakes of a flour product:

1. Eggs mixed with sugar and honey. Using a fork, make a homogeneous mass, grind the ingredients.
2. Cut the butter into small pieces into the egg-sweet mixture. Put the container with the ingredients in a water bath.
3. When the butter is completely melted, you need to add soda and, stirring, hold in a water bath for another half a minute.
4. Remove the mass from the fire and pour flour into it through a sieve. Mix the dough well and put the bowl with the workpiece in the refrigerator for 1 hour. Previously, the container must be tightly closed with cling film.
5. After an hour, the dough must be pulled out of the refrigerator and divided into 5-6 equal parts.
6. Roll out each part with a rolling pin until a circle is 0.5 cm thick. You can give the blanks the correct shape ifattach a plate to the dough and cut off the excess parts of the dough along its edge.
7. It is worth making punctures around the entire perimeter of the workpiece with a regular fork.
8. Place the blanks on perforated paper, put the sheets in the oven, preheated to a temperature of 180 degrees, for 4 minutes.
9. The dough that is left of the cakes should be baked in the same way last.

Ready-made pastries should be completely cooled before brushing with cream.

Preparing the cream and assembling the honey cake

To prepare a standard cream of boiled condensed milk, you need to prepare the following products:

• 200 grams of butter.
• Jar of boiled condensed milk.
• A teaspoon of honey.

The principle of making cream is a few simple steps:

1. Butter needs to be softened to a certain state. You can prepare a steam bath for this purpose.
2. Gradually add condensed milk to the butter, stirring the mass with a whisk, without removing the future cream from the water bath.
3. Last add a spoonful of honey.
4. Remove the blank from the water bath and beat with a mixer until the cream becomes light.

If you prepare the cream in this way, then the honey cake with boiled condensed milk will turn out to be airy and soft. You need to leave the dessert for about three hours so that the cakes are soaked and become soft. You can additionally nourish the cakes withsugar syrup.

Cream based variant

Honey cake with boiled condensed milk and sour cream acquires special notes that decorate the product and make it more appetizing. For the preparation of condensed sour cream, the following products are needed:

• Half a liter of fat sour cream.
• Half a liter of boiled condensed milk.
• Vanilla sugar.
• 15g lemon juice.
• A tablespoon of cognac if the kids won't eat the dessert.

This cream will take approximately 10 minutes to prepare:

1. Sour cream must be beaten with a mixer for several minutes at medium speed to achieve a light foam.
2. Gradually add toffee to the sour cream, stacking it with a tablespoon. After each addition of condensed milk, the cream should be sprinkled with lemon juice.
3. When the toffee is mixed with sour cream, you need to add cognac.

Sometimes vanilla essence is used instead of cognac. After preparing the cream, you need to let the mass settle a little so that it settles. After that, you can start applying the cream to the cakes. The texture of the mass is dense, but homogeneous. A honey cake with boiled condensed milk, a milk component and a hint of citrus will become an original dessert for both a festive and everyday table.