The classic honey cake recipe in a water bath requires some skill. Subject to the technology, baking melts in the mouth with a delicate aroma of honey.
Material Content:
Dough in a water bath for honey cake
When undertaking work, you need to stock up with measuring containers in order to accurately measure the amount of ingredients. The dough in a water bath for honey cake differs in that it does not burn, evenly heats the mixture.
To get the cakes, you need to combine:
- honey 2 tbsp. l .;
- flour;
- egg 2 pcs.;
- sugar 250 g;
- butter;
- soda 1.5 tsp
Beat eggs and sugar in a bowl until lush white foam is obtained. In the microwave, you need to melt the honey, if it is thickened, add it to the bulk. Melted butter is added to the dough.
The bowl is placed in a pot or ladle, where water is poured onto the bottom so that it does not come into contact with the bottom of the container.
As it is heated, the mixture is stirred with a spatula, separating it from the walls of the dishes. When sugar dissolves, you need to add soda, mix. This is a little secret of the airiness of the finished cake, thanks to the ingredient the mass begins to bubble, increases in size.
When the mass doubles in volume, it is removed from the fire, add flour, knead a dense dough. Leave it in the refrigerator for 30-40 minutes, wrapping it with plastic wrap.
Another version of the composition for the test in a water bath:
- 4 eggs;
- 4 tbsp. l honey;
- sugar 1 tbsp .;
- 100 g butter;
- 1 tbsp. l soda;
- flour 3 tbsp .;
- a pinch of salt;
- vanillin.
This option implies the following sequence of actions: butter, sugar and honey are placed in a container for a water bath. Beat eggs separately with a mixer or blender. When the mass becomes a homogeneous consistency, they are added to the dough, constantly stirring (so that the protein does not curl and the yolk does not cook).Stir in soda, wait until the active foaming process stops.
Sift flour into the mass, first stir with a spoon, then go to the batch with your hands. Further, the sequence does not differ from the previous cooking option.
Classic dessert recipe
After receiving the test, divide it into 8 equal parts, roll it out as thin as possible. If the consistency is not dense enough, then it will break, the cake will be difficult to transfer to a baking sheet. Better immediately after rolling to cut it in shape. Cropping can be combined together and form a few more cakes.
Pierce each layer several times with a fork so that it does not swell. Bake in heating mode, both top and bottom, at a temperature of 1800. It is enough 5-6 minutes to brown the cake. After that proceed to the interlayer of the product.
An alternative cooking option, if there is no oven, is a cake in a pan. Ready cakes are baked in a dry preheated pan without adding oil. The result is no different from using an oven.
Read also:classic honey cake
With custard
As a layer can be custard or sour cream. To get a custard cake, you need to start cooking the impregnation when the dough goes to cool.
For cream you will need:
- milk st .;
- sugar st .;
- flour 2 tbsp. l .;
- egg 1 pc.;
- premium grade oil 50 g;
- vanillin, vanilla sugar or extract.
Milk is poured into the pan, set on fire. In a separate container, egg, sugar and flour are mixed. The mixture is poured into hot milk, constantly stirred and boiled until thickened. Then remove from the stove, cool, and then add oil and vanillin.
Miracle honey cake in a water bath
Miracle honey cake differs from the classic version in the proportions of ingredients.
For him you will need:
- oil drain. - 200 g;
- egg - 4 pcs.;
- 3/5 Art. Sahara;
- honey 30 g;
- flour 4 cups;
- baking powder dough 1 tsp.
Honey and soft oil are placed in a container for a water bath, put on fire. Beat the eggs with sugar, add to the heated mixture, stir. Then soda is introduced, after increasing in volume and obtaining white foam, they are removed from the fire. Using flour, knead the dough. Further actions do not differ from the classical method.
For the layer offer custard. To get it, beat 2 eggs with a glass of sugar, add 2 cups of milk, whipped with flour (2 tbsp. L). The mass must be constantly stirred until a thick mass is obtained. After cooling, melt the melted butter (100 g).
With sour cream layer
Due to the fact that cakes contain both sugar and honey, they turn out to be quite sweet. Therefore, many prefer to make a cake with sour cream. To do this, take sour cream not less than 26% fat, 1 cup of sugar or powdered sugar. In this embodiment, the cream mixes easier, will have a more delicate taste. Sour cream should be cold. If after driving in the mixture remains liquid, you can use a special thickener or add starch.
There are many variations of the preparation of honey cake, as well as the composition of the cream. The main thing is that it does not spread, keep its shape and saturate cakes. Due to the variety of recipes, everyone can choose the option that suits their taste.
