Homemade honey cake with sour cream: recipe with photo

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

Delicate thin cakes with an unusual aroma of honey and air impregnation with unobtrusive sourness - everyone has probably tried the "Honey cake" with sour cream 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 the most delicious is the delicacy with sour cream.

A little about the main component

To make this famous dessert truly delicate and fragrant, as it should be, with an unobtrusive honey note, you should choose the right ingredients for its preparation.

The main thing in the test, of course, is honey. It is very important that it really be natural and fresh. It is difficult to check the quality of a bee product on your own. 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 can't buy honey on the market after checking its quality, don't be discouraged. Perfect for making a cakestore product. But if you buy it there, be sure to pay attention to the tightness of the packaging.

Keep in mind that dark varieties of bee product will give the dessert a more expressive taste and aroma.

Selection of components

The flour used to make the honey cake with sour cream must be of the highest grade. Before adding to the dough, it must be sifted, and best of all several times in a row.

Try to pick up 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.

Eggs for the cake you can take any. Only one thing is important - they must be fresh. True, it should be said that homemade eggs are beaten more easily.

To prepare a lush and thick cream, sour cream must be selected fat: at least 20%. If you use a low-calorie product, then the mixture will have to beat much longer, and it may turn out to be more liquid.

Required Ingredients

The classic honey cake recipe with sour cream is likely to be found in every housewife's cookbook. After all, this dessert has been popular since the time of our great-grandmothers. Of course, over the years, the traditional recipe has undergone many changes, but the main composition and features of the cake have remained unchanged to this day.

Before you start 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 sugar;
• half the amount of butter;
• 3 tbsp honey;
• 0.5 kg flour;
• 2 eggs;
• a teaspoon of soda.

And for the cream take:

• 0, 6 kg sour cream;
• a teaspoon of vanillin;
• 200 g sugar.

If you wish, you can supplement your delicacy 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 for the impregnation of the cake will take a lot 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. Now get down to business!

Step-by-step recipe for 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 thoroughly whipped until a voluminous snow-white foam is obtained. It is advisable to cook the egg mass in the bowl in which you will continue to brew the dough. It is most convenient to take a large metal bowl or pan. Send here melted butter, honey and soda.

Step 2 Now it's time to set up the water bath. Fill a large pot with water andput it on the stove. Bring the liquid to a boil and place the container with the prepared dough on top. While heating, stir constantly until the mixture darkens and expands.

Step 3. Once you reach the desired dough consistency, add about a third of the prepared flour to it. Don't forget to sift it first. Thoroughly stir the mass, relieving it of small lumps. As a result, you should get a viscous, but still liquid choux pastry with a pleasant honey tint and aroma. Now remove the container from the stove.

Step 4. Pour the remaining flour onto the work surface, form a hill out of it and make a small depression in the top. This is where you pour the boiled mass. Now gently knead the dough, placing the flour from the edges of the slide into its center. As a result, you should have a rather elastic, soft base for future shortcakes.

Try to knead the dough as quickly as possible so that by the end of the process it remains warm. Divide the prepared mass into 8 equal parts and roll each of them into a ball. Wrap the finished blanks in polyethylene and refrigerate for half an hour.

Baking

Step 5. After the dough has cooled, you can roll out cakes from it. You can give the necessary shape to the cakes both at this stage and after baking them - this is not important. As you may have guessed, the number of lumps equals the number of cakes.

Step 6. Lay a confectionery pan on a baking sheetparchment and grease it with a piece of butter. Place rolled layers on it and send it to a hot oven. Bake the shortbreads for 5 minutes at 180 degrees.

If you did not cut the blanks at the rolling stage, then you will need to do this immediately after cooking. Cooled cakes will be much more difficult to cut. By the way, be sure to leave the excess dough - it will need to be crushed in a mortar or with a rolling pin.

Cooking sour cream

Everything is extremely simple here. To prepare the cream, you simply need to beat sour cream with sugar, and then add vanillin to the mixture. The main secret of a quality filling lies in the long processing of the mass.

First, you need to beat only sour cream, and then gradually, in small portions, pour prepared sugar into it. To facilitate the task, you can grind it with a coffee grinder. Whip the cream until the sugar is completely dissolved.

You should end up with a fluffy, light and voluminous mixture. Properly prepared cream does not fall and does not flow from the whisk, that is, it has good stability and keeps its shape perfectly. In general, you can determine its readiness visually.

Shaping a delicious honey cake with sour cream

After the baked shortbreads have cooled down and the impregnation is ready, you can start assembling the dessert. Place on a serving platterthe smallest layer and generously grease it with sour cream. If you want, for juiciness, you can soak the shortcakes with your favorite juice or wine. Just keep in mind that there should not be too much liquid, otherwise the dessert will simply go bad.

Lay out all the stuffed shortcakes one by one until the blanks run out. Coat the assembled cake on all sides with the remaining cream. A kitchen spatula or a simple knife will help you smooth its surface. And at the end, the dessert should be sprinkled with crushed crumbs left over from the cakes.

That's all, 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 have never de alt with baking before will be able to easily prepare a delicate and magnificent dessert on it.

Finally, it is only worth recalling that the baked delicacy should be left in the refrigerator for several hours.

Biscuit Honey Cake

The impressive cake made of soft cakes has a truly magnificent shape and elegant appearance. This dessert turns out surprisingly tender with bright flavor notes.

To make honey cake with sour cream you will need:

• glass of honey;
• one and a half cups of sugar;
• half a teaspoon of s alt;
• 1 kg sour cream;
• 4 eggs;
• 2 teaspoons baking soda;
• 0, 8 kg of flour.

Proceedings

There are no differences in the preparation of sour cream for "Honey cake": you just need to beat the fermented milk product with sugar to a thick consistency. But cakes are made in a completely different way.

Intensively rub the eggs with sugar, then add honey, soda, s alt and sifted flour to them in turn. Gently stir the mixture until a dough similar in consistency to sour cream is obtained.

Grease a baking dish with butter or line with baking paper. Pour a third of the cooked dough into it and place in the oven, heated to 180 degrees. Bake each shortbread for 10-15 minutes.

Cooked biscuits can be additionally cut into several pieces. Lubricate the cooled shortcakes with sour cream. Now it remains only to decorate the prepared dessert. And they will help you in this photo of the classic honey cake with sour cream. Although you can get creative and decorate the dessert to your liking.