In the first lines of my letter I congratulate everyone and on all past and future holidays! Peace to the world and may there always be sun!
Well, I continue to look for the Same Honey cake. This time I made a caramel one according to the recipe http://www.belonika.ru/recipes/346/.
The cake is simple, it is pleasant to work with the dough, the cakes are rolled out twice. In 5 minutes you can roll out all 10 cakes, and while they are baked for 5 minutes, knit a scarf for yourself :) ... well, or make a cream, which is also not time consuming I just baked the cakes in the late evening of one day, and made a cream and collected everything in the evening of another.
I would say that it is better to take a 24 cm form - it will just work out. The cream seemed to me not enough for the prescription, so I increased it.

Caramel honey cake
Shape 22 cm

Wheat flour - 400 g
Sugar - 155 g
Butter - 110 g
Egg - 90 g (one and a half eggs)
Honey - 63 g (3 tbsp)
Soda (baking) - 9 g (~ 1 tsp)
Citric acid - 2.5 g (1/3 tsp)

Cream (36%) - 350 g
Condensed milk boiled-200 g
Sour cream (30%) - 350 g
2 tbsp caster sugar

Pour sugar into a saucepan, add a little water to make it completely moist, and put on medium heat. Simmer without stirring until golden caramel is formed.

While she is cooking, prepare the rest:
Melt butter and mix with honey.
Mix the eggs a little.
Sift the flour, measure out the soda and citric acid (I think you can freely replace it with a tablespoon of lemon juice).

Remove the caramel from the heat and pour in the butter and honey after a couple of minutes (everything should be still warm).
Stir vigorously.
My caramel cooled quickly enough. In the presence of a thermometer and already at the stage of mixing with butter, it was about 60 *. So you can safely mix the eggs without fear that they will cook.
Pour a third of flour, soda and acid with eggs. Mix everything well and quickly.

Add the rest of the flour. The dough will be still warm and sticky. Pour it on the table and let it cool completely (I have it slowly and spread slightly). Photographed late in the evening. I picked it up and you can see how it sticks to the table.

After cooling down, it practically stops sticking and works great.
See for yourself here, you may need a little more flour.

She rolled the cakes on the table, sprinkling them with flour quite generously. Do not be afraid of a little more flour, the cakes will still be good. No need to suffer and roll out between rugs or paper, or something else. Just sprinkle both the table and the rolling pin, and lightly the dough on top if it asks for it (sticks).

I rolled out 10 cakes (I could have 11) and a large one for the crumb.
Roll out the cakes rather thinly. Form either before or immediately after baking.
Bake in an oven preheated to 170 * for about 4-5 minutes, until beautifully brown. No need to prick. I put it on baking paper. I tore off two at once: one with a cake in the oven, and on the second lay the next one, waiting in line. I got it, pulled off the cake with paper, threw the second into the oven. Well, on the first sheet again the cake and in turn .. .and so 10 times)

I saw that the prescription cream would not be enough for me even close (chuika), therefore I immediately increased everything and for good reason.

Beat the cream until firm peaks. At the end add 2 tablespoons of powdered sugar (seemed not superfluous).
Beat the sour cream and boiled condensed milk separately until smooth.
Combine and mix everything with a mixer.
Such an interesting cream. A bit like some kind of caramel ice cream.

That's all, collect the sweet tower. I immediately put 3-4 tablespoons on the sides, and missed the cakes with the rest, about 2 tablespoons per cake. By the way, I collected it immediately into the mold, and the next day I chose and brought beauty.

Let it stand first for a couple of hours just in the kitchen, and then send it to the refrigerator for about ... 10 hours, at night in general, or from morning to evening.

Well, that’s all. After I smeared the sides, sprinkled everything and seemed to even decorate it (the cake was on a visit).

Sentence:

The cake is delicious, a little better than my previous one from Ilyin. Everyone liked it very much, but I, as always, remained slightly dissatisfied and will make another one. If that does not satisfy, then I will stop at this caramel one. I'll give him 5 points freely! ... but not 5 s + ... but that's me. All the others gave 5+

And further!
I am always fooled when I see honey cake with straight layers of cream. It was the same with this caramel one.
How?!? HOW they do it ?! All the cream soaked in All the cakes. They turned out to be really creamy. But visually, this is not visible in any way! In short, the cake is delicious, there is enough cream, not dry at all, but it looks like it looks - no visible white layers.

There are people who always strive to try something new. It's hard to surprise them with the good old classics. And there are those who would never trade one good piece of grandma's honey cake for four modern mousse-mirror-polished ones. We belong to both types of people. Sometimes experimenting with restaurant dishes gets boring and you want simple home cooking.

Whether you are a man of classics or mood, this recipe is definitely for you. Our honey cake recipe contains both classics and uniqueness, the golden mean of taste.

Introducing a simple homemade caramel honey recipe.

From the specified amount of dough, 12 layers of Ø 20 cm will be obtained.

For the test

• Flour - 350 g + for rolling
• Egg - 2 pcs.
• Sugar - 150 g
• Butter - 100 g
• Honey - 100 g
• Soda - 1.5 tsp

For cream

• Thick sour cream - 150 - 200 g
• Salted caramel - 200 g

Filling (optional)

• Prunes - 30-50 g

Prepare honey caramel cream

There is nothing complicated in preparing caramel-sour cream. You need to beat both components with a mixer.

And we have already published how to make homemade caramel earlier.

Prepare honey cake dough

The dough for the honey cake is prepared in a choux method in a water bath. To do this, you need 2 pans, one more, the second less.

Place the softened butter, eggs, sugar and honey in a water bath. Wait until the mixture is smooth and add baking soda.

Cook the mixture in a water bath for an average of 15 minutes, stirring occasionally. When the color of the mass acquires a delicious caramel color, the mixture can be removed from the heat. A light foam forms on top, which also darkens slightly.

Remove the mixture from the bath and immediately add the sifted flour.

Stir as you like. At first I stir with a whisk, then it gets hard and I switch to a wooden spatula.

The honey dough will gradually thicken. This is what the dough looks like when I added all 350 g of flour:

The consistency is sticky, but already grasps into a lump.

Place the resulting dough in a plastic bag or cling film and send it to the refrigerator for a couple of hours for final stabilization.

Shape the finished dough into a thick rope and divide into 10 parts. From the extra scraps after rolling out the dough, you will get 2-3 more parts.

Form balls from the resulting pieces, and roll each as thinly as possible. Cover the rest of the pieces with foil to avoid crusting.

Use as much flour as you need to roll out the dough. I take a ball of dough and sprinkle it with flour, every time I also grind the rolling pin with flour, otherwise the dough cannot be rolled out, it sticks to the rolling pin, and, accordingly, breaks. I roll out each layer on parchment.

Using a saucepan lid or a special pastry ring, cut out a circle.

Remove the remnants of the dough.

Some are baked with leftovers and then crumbled onto sprinkles. But a much better option is to immediately remove the remnants and form a new cake from them, and then make a sprinkling from the most ugly or burnt cake.

Pierce the honey future cake around the entire perimeter with a fork so that the moisture comes out through the holes during baking. This way the cake will not deform.

In an oven preheated to 200 degrees, send the rolled cake together with parchment, and bake each cake until a dark golden color. About 3-5 minutes. This time can be used to prepare the next cake.

Freshly baked crust is very soft and pliable, but it hardens as it cools. The parchment must be immediately turned over and separated from the cake, otherwise after a couple of minutes it will not work.

I use the same parchment to bake 1 more crust, as the other side is clean, without crumbs.

Form a thin crust from the last piece of dough, cut out a contour with the lid, but bake it together with the rest.

As soon as you remove the cake with the leftovers from the oven, immediately walk along the contour with a knife and remove excess trimmings. You need to cut the cake quickly, do not forget, the longer the honey cake is at room temperature, the faster it hardens.

The biscuits for the honey cake are ready. Choose the ugliest one, and, along with the leftovers from the latter, send everything to a blender for crumbs.

Caramel honey cake

Dough:
390 g flour
155 g sugar
110 g butter
90 g eggs (about 1.5 eggs)
63 g honey
9 g soda
2.5 g citric acid

Cream:
360 gr cream cheese
50 gr icing sugar
300 gr orange custard
150 gr thick sour cream (25-30% fat)

Custard Orange Cream:
180 g freshly squeezed orange juice
180 g sugar
zest of 1-2 oranges
240 gr eggs
150 gr butter

Preparation:

To prepare the cakes, you need to melt the sugar, and this process does not require rush, so put aside everything, relax and get started.

Place the sugar in a heavy-bottomed saucepan and place over medium heat, as soon as the sugar begins to melt, reduce heat and continue heating. When it becomes golden at the edges, tilt the saucepan in one direction or the other, so that the still unmelted sugar pours into the melted one. The main thing is not to rush and stir with a spoon!

When all the sugar is smooth and caramelized, remove the saucepan from the heat and add liquid honey to it. I use acacia, I love it very much for its soft taste and aroma, and most importantly, it does not freeze, which is very convenient. When honey has been added and mixed until smooth, gently pour in hot butter. It is necessary to heat it so that the caramel does not harden from contact with cold oil. Stir the caramel until smooth, pour into a bowl and let cool to 70 degrees, stirring occasionally. This will take about 10 minutes.

Pour about a third of the flour and all the eggs into the caramel, mix and add the soda and citric acid, actively kneading the dough. After that, you can pour out the remaining flour, mixing everything until smooth. Roll the dough into a ball and leave to cool to room temperature, which is not very easy, because it smells like that! You want to inhale this magical aroma of warm honey and caramel all the time! It is difficult to leave it even for a couple of minutes, this smell will make you come back to the kitchen again and again :)

When the dough has cooled, divide it into 9 pieces and form into balls, roll each ball very thinly into a circle on floured parchment. The dough must be rolled out to such a size that then a circle with a diameter of 18-20 cm can be cut out of it. Prick the dough with a fork and bake each cake at 160 for about 5 minutes. Hot cakes are very flexible, therefore it is necessary to cut out even circles of the required diameter. From the scraps, you can make crumb for decorating the cake.

So the cakes are ready, just a little more and you will have an amazing cake!

Recipe from Nina Golovko's bloghttp://ninagolovkoo.blogspot.com/


For the test:
600g flour
4 tablespoons honey
4 eggs
100g plum oil
150g sugar
4 tablespoons vodka
2 tsp soda
1/2 tsp salt

For caramel:
200g sugar
500g cream 33-35%

For sour cream:
700g sour cream from 25%
50g icing sugar
2 tbsp liquor (I took Baileys)
vanilla extract 1 / 2-1 tsp

Caramel: dissolve the sugar in a saucepan over medium-low heat and when it becomes homogeneous and dark amber, pour in hot (but not boiling) cream and stir vigorously until fully combined. Sugar can clump, but we continue to interfere and it will disperse. Strain the caramel through a sieve into a cool bowl, cool and put in the refrigerator.

For the dough: melt honey, butter and sugar in a water bath until smooth and sugar dissolving with constant stirring. Continuing to stir, pour in slightly beaten eggs with salt and simmer for a minute. Add vodka, boil again for a minute (do not forget to stir all the time). Add baking soda and cook for another minute, stirring gently. At the last stage, the mixture should brighten and approximately double in volume. Pour the hot mixture into the mixer bowl, add the sifted flour there and knead the thick sticky dough. You do not need to add more flour than indicated, since the dough will thicken after cooling and stop sticking. Divide the dough into equal parts. Roll out the cakes and bake for ~ 2-3 minutes at 200º. Warm, immediately cut to the desired size and shape.

On a note: it turns out about 12 cakes of 20 cm in diameter. Dividing the dough into equal parts, roll it out thinly to translucency ~ 1mm thick into a layer of somewhat arbitrary shape. After cutting a circle from the baked cake, the trimmings go to crumb for sprinkling. Everything that goes into crumb is additionally dried in the oven to a slightly darker golden color and chopped in a food processor.

Sour cream: sour cream with powdered sugar at low speed and beat briefly with a mixer. If you overdo it, then it liquefies too much. In fact, we mix it gently. Beat the cooled caramel with a mixer until thickened - it will be lighter and the consistency of not very fatty sour cream. Combine the caramel and sour cream with a spatula and stir in the liquor. The cream is ready.

Assembly: wrap the split ring from the inside with baking parchment. For the specified amount of dough, the specified amount of cream is enough. Set aside a small part of it for coating the ends and put it in the refrigerator. We coat the cakes with the rest of the cream and lay them on top of each other, without pressing or pressing specifically, otherwise the layering will disappear. We put it in the refrigerator for several hours for the cream to harden. Remove the ring and coat the butt of the cake with a thin layer of cream ~ 2-3mm and flatten the top. Sprinkle with crumbs thoroughly and abundantly, pressing it very lightly. We decorate from above. Leave in the refrigerator to soak.

Perhaps the most interesting honey cake that requires constant presence in the kitchen is the caramel honey cake. Of course, the recipe for its preparation is somewhat complicated, but the taste is incomparable. When you want to meditate and be alone in the kitchen, moving away from other household problems, go for this particular type of honey cake.

As my men say - the kitchen is the female kingdom.

So go into this small space and feel like a queen for a few hours. And those who stick their nose into the kitchen at this moment can say in an imperious voice that they are not yet ready to dive into their own thoughts.

Honey cake with caramel

The most difficult thing in preparing this type of cakes is the recipe for the preparation of the caramel mass itself, which will not allow you to move away from the watered even for a minute. For a simple homemade tea party or a small family celebration, a honey cake with caramel and butter cream is suitable.

To prepare the cakes you will need:

• Wheat flour - 390 gr.;
• Sugar - 155 gr.;
• Butter - 110 gr.;
• Eggs - 1.5 pcs. (the recipe prescribes 90 g.)
• Soda - 9 gr.;
• Honey - 63 gr.;
• Citric acid - 2.5 gr. (half of a small bag)

For the cream:

• Boiled condensed milk - 200 gr.;
• Cream 33% fat - 200 gr.;
• Sour cream - 25-30% fat - 100 gr.

When I saw this recipe for the first time, I thought it was a honey cake, which is prepared according to the old Soviet state standards, so accurate grams have to be measured. But then, when I was mistaken a couple of times and tried to do everything by sight, I realized that it was better to get the culinary scales from the shelf and not be smart with the amount of ingredients, but do everything as the recipe prescribes.

So the production of this cake will begin with measuring out the required amount of all the ingredients, so it will be easier to prepare the dough in the future. And the scales will no longer interfere on the table, especially if you have a small kitchen.

We weighed it out, put the cups in their places and start making caramel, as this is the most leisurely and exciting process of all cooking.

Pour sugar into a saucepan and set over high heat.

After a short time, the sugar will begin to melt from the edges, reduce the heating level to about half and watch the process further. In order to make it easier to work with caramel, take a saucepan, the handle of which hardly heats up, since the caramel cannot be mixed with a spoon. As soon as the golden color appeared, remove it from the stove (but do not turn off the tile yet) and tilt the saucepan slightly in one direction or the other. Admiring the rolls of white sand over the golden mass.

If the white sand no longer melts from its own heat of caramel, then put the saucepan on the stove for a minute, remove it again, and continue tilting the saucepan further, rolling the white sand.

When the whole mass has turned golden brown, heat the oil in a separate cup. Now you need to add heated butter and honey to the caramel, and mix.

In order to continue working on the cake further, you need to cool the caramel to 70 degrees. But in a hot saucepan it will take quite a while, so pour the honey and butter caramel into a clean bowl and stir every minute. The temperature will drop in about 10 minutes.

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While it cools down, you can wash unnecessary dishes and make room for further work. Prepare a fork and add the eggs to the cooled caramel, stirring immediately so that the egg mixture does not become caramelized.

Add a third of the flour, sift the soda and add citric acid. Knead the dough with a fork very actively. You should get a homogeneous mass. Now add the remaining flour and mix thoroughly. We transform the dough into a beautiful caramel-colored mass. While the mass is hot, it strongly sticks to your hands, but if you put it on a table dusted with flour, it will begin to cool quickly.

When the dough has cooled, divide it into equal pieces and roll into balls. If you want to make a round cake, then these balls are easier to roll into a circle than pieces of an indefinite shape.

The dough rolls out easily. You can bake on baking paper in an oven preheated to 160 degrees for no more than 5 minutes each layer. Before placing the cake in the oven, prick it with a fork around the entire perimeter. This will prevent you from getting different bulges that can spoil the appearance of the cake during assembly.

While the first cake is being baked, we are preparing the second, and so on.

Since I have a rather large dish, I get 9 cakes with a diameter of 24 cm. If your shape is smaller, then there may be more layers. Cut off the finished layer, it is necessary immediately after removing it from the oven, since it hardens very quickly and begins to break.

Put the trimmings in a separate bowl, you still need them. This is how we prepare all the parts of the cake. When you put the last layer in the oven, tidy up the kitchen and prepare it to make a cream.

The recipe for the cream is as simple as the regular sour cream.

Mix sour cream with boiled condensed milk and beat a little. Next, beat the cooled cream with a mixer until a good consistency and mix both substances. The cream is ready, we coat the cakes and sides of the cake with it, sprinkle with chopped scraps from the cakes and put in the refrigerator until the next morning.

The cake turns out to be very tasty and melts in your mouth, it has a delicate aroma of honey and caramel.

Recipe with New Year's taste

As the saying goes, if in the New Year it came to cake, then the holiday was not a success. But this is the opinion of adult men and a small number of women. At the same time, do not forget about the children who are not only waiting for 12 hours and the chimes, but also delicious cake, tangerines, New Year's gifts and fireworks.

They do not need to prepare a variety of salads and hot snacks, since most children eat up with their mother in the kitchen, as they say with a knife. It is for them that we must make a delicious cake, decorate it festively and be glad that they feel good and warm in the house with such wonderful parents. For a festive New Year's table, I suggest baking a caramel honey cake with orange cream.

Why exactly orange, everyone remembers the taste and smell of tangerines. It's just that oranges have more juice, but if you find tangerines so juicy that you can squeeze almost a glass of juice out of them, then no one bothers to replace them with an orange one.

It is not worth describing the preparation of the honey caramel cake again, as its recipe will remain unchanged. Let's deal with the orange custard and the very layer between the cakes.

What you need to make an orange juice custard:

• Orange juice - 180 ml.;
• Sugar - 180 gr.;
• Orange zest with 1-2 oranges;
• Eggs - 4 pcs. (The original recipe suggests taking 240 gr.);
• Butter 150 gr.;
• Cream cheese - 360 gr.;
• Powdered sugar - 50 gr.;
• Sour cream 25-30% fat - 150 gr.

We start the preparation of the cream by placing a large pot of water on the hotplate for the water bath.

Like most custards, orange is also best done in a sauna, so as not to worry about burning ingredients.

Mix the zest, eggs, juice and sugar in a saucepan and, after mixing, put it in a water bath. Stirring constantly, wait until the cream thickens.

This is a long process, so you can calmly think about your own, write a list of necessary things to do before the new year, send home for food for the New Year's table and much more. You can bring a tape recorder or a player into the kitchen and listen to music. In general, do everything that does not take your hands for a long time, but during normal times you do not have the opportunity to do this.

When the cream thickens, remove from heat and add oil. Mix well, and it is better to beat with a mixer until a homogeneous smooth mass is obtained. Next, you need to remove the bowl of cream for a couple of hours in the refrigerator.

When the cream has cooled, add cream cheese and powdered sugar to it and beat thoroughly with a mixer. Then sour cream will go into the cream, after adding which, you must also mix everything thoroughly.

After that, you can collect the cake.

Each cake should be generously smeared with cream and sprinkled with crumbs. Then, when the last layer lay on the top, we coat the whole cake with cream and sprinkle with the remaining crumb only the sides and 1 centimeter of the perimeter of the cake. We leave the middle untouched, but the cream should be perfectly even there.

Decorate the middle of the torus with tangerine wedges, raspberries or strawberries and sprinkle with 1 bar of chocolate shavings.

Any cake with this cream will remind you of New Year's holidays and children's joy.

When you decorate the cake, put it in the refrigerator for at least 10 hours, but no matter how much I use this honey cake recipe, I know that it is better to hold it for a day for thorough soaking.