Very tasty cream for honey cake. Honey cake with custard. Custard for honey cake: recipes

Honey cakes are a whole family of very tasty, tender, juicy, melt-in-your-mouth cakes. Honey quiche is one of them. This cake is usually prepared in advance for the holiday table, but you can also make a faster version: in almost an hour and a half you can get a wonderful treat for your evening tea. The recipe for honey cake with custard can be complex, using various additions that give a special flavor to the product. And there is a very simple version of it, the so-called classic honey cake, with custard. And all these varieties of homemade honey cake with custard are united by the basic principle of its preparation: it is formed from several cake layers, baked with the addition of honey, and generously coated with custard. One more detail: when working with this dessert you have to handle the cakes very carefully; they are very fragile and brittle.

To avoid unexpected “accidents”, for the first time try to use the instructions and photographs of the process of preparing honey cake with custard. The photo will tell you the right path for your efforts and actions. And also, to save time and products, it would be correct to use recipes with photos when preparing custard, honey cake.

There are a few more tricks to consider when making this cake, but we'll cover them at the end of the article in our tips. We also recommend using a step-by-step recipe for preparing honey cake with custard, which describes in detail the entire process and all the culinary subtleties of this action. With this preparation, you are sure to have a wonderful honey cake. This homemade recipe with custard, after two or three attempts, will become your signature dessert dish for the holiday table.

The dough needs to be cooked in a “steam bath”. Pour water into a large saucepan and place a smaller saucepan in it. The boiling water will heat the small saucepan;

Honey cakes usually bake very quickly and if they are overcooked, they will be a little bitter, and the cake will not be well soaked and will turn out dry;

Do not leave the cream unattended for a minute when preparing it, do not stop stirring it, then the cream will not burn and will turn out homogeneous;

If the dough is brewed in a water bath, then there is no need to quench the soda, and if the dough does not warm up in this way, then the soda should be quenched with lemon juice;

The dough for the cakes should be placed in an oven well heated to 190 degrees;

Milk for custard can be replaced with water, then you will get a lighter cream;

Bulk ingredients for the cream are mixed directly with milk or in the sequence recommended by the recipe, and then heated over a fire until it reaches a thick consistency. After this, the cream is cooled and the cakes are greased with it;

You can use liquid or thick honey for cakes, just keep in mind that the mass of thick honey is less than liquid honey. A tablespoon of thick honey contains 30 grams, and liquid honey 35 grams;

Honey cake with custard can be coated not only with cold, but also with hot cream. This way it will soak faster, but it will taste better if you soak the cake with pre-chilled custard;

The dough will be sticky. Cover the bowl with the dough with cling film and let it cool. I forget about the dough for 30-40 minutes and start preparing the cream for the honey cake.

Pour milk into a saucepan, add sugar, vanilla sugar, eggs. Add flour and mix well. Place the saucepan over medium heat and bring to a boil while stirring. Then reduce the heat and continue cooking the custard until thickened, remembering to stir.

As soon as the cream thickens, remove it from the stove and cool slightly. Then add softened butter to it.
Beat the custard well with a mixer until it becomes smooth and shiny. While our honey cake cream is cooling, you can bake the cakes.

Roll each part into a thin crust. Grease a baking tray with vegetable oil and carefully place the cake on the baking sheet. Bake the cakes in a preheated oven at 180 degrees until golden brown.

The cakes bake quite quickly, about 5-7 minutes. Cool the finished cakes and give them the correct shape. Put the leftover cakes aside; we will need them for sprinkling.

Assemble the Honey cake: place the cakes on top of each other and grease them well with custard.

Decorate it as desired. “Honey cake” with custard prepared according to this recipe turns out delicious and tender.

Enjoy your tea!

Delicious honey cake is baked in many countries around the world. Its most popular version is a thick honey cake, which is traditionally prepared for the Jewish New Year. Foreign honey cakes are rarely made from a large number of cake layers, and they very rarely prepare cream for them. A huge number of variations of creams for honey cake is the merit exclusively of our inventive housewives.

Almost every family has its own recipe for soaking crispy shortcakes with honey. Each cream makes the honey cake special. Sour cream, thanks to the light sourness that is invariably present in store-bought sour cream, emphasizes and enhances the delicate honey taste of the cake.Its fattier versions allow you to maintain the crunchiness of the cakes, while liquid ones perfectly saturate the dough, making the cake soft and moist.

Custard with butter harmonizes perfectly with honey cake, adding oiliness and creamy aroma. Cream with condensed milk enhances the sweetness and makes the taste unusually bright and rich.

Depending on the amount of sugar, the fat content of the ingredients, the length of cooking or whipping, creams, and with them cakes, turn out to be surprisingly varied. Let's first talk about sour cream, the preparation of which is easy and the taste is tender.

Sour cream

It should be noted right away that to prepare sour cream, you only need high-quality and the freshest “today’s” sour cream. These creams are not subject to heat treatment, which means the result and safety will depend on the quality of the main component. The simplest version of sour cream is to mix sour cream with sugar or powdered sugar with a mixer, blender or whisk.

500 ml sour cream
1 cup of sugar

300 g sour cream
1 cup powdered sugar

2 cups sour cream
1 cup of sugar

It all depends on how sweet the honey cakes are according to your recipe, and what kind of sweetness you want to achieve in the end.

Another sour cream

Another recipe for sour cream, which results in creams that are a little richer, fattier and standier, is based on preliminary “weighing out” the sour cream.

The proportions may be as follows:

400 ml sour cream,
150 g powdered sugar,
vanillin on the tip of a teaspoon

A few hours before preparing the cake (3-4 hours, or even the whole night!), strain the sour cream through cheesecloth or a thin, clean towel. To do this, place gauze folded in several layers in a colander and spread sour cream on it. To prevent the product from spoiling, it is better to put this design in the refrigerator. If you hang gauze with sour cream over the sink, the process will go faster.
Whey is released from the sour cream and drains through the cheesecloth. The sour cream becomes thicker, denser, and creamier.
You can use sour cream of any fat content, but remember that 15% sour cream will produce more whey. Consequently, less product will be left for making cream.
Then add sugar to the sour cream and beat at high speed for about 15-20 minutes. The mass will increase in volume, become thick and airy.
This version of the cream is ideal for partially soaking honey cakes and for effectively decorating cakes.

A few drops of lemon juice will add piquancy to the sour cream; walnuts or almonds will add sophistication (and calorie content!).

Custard is a harmonious component of honey cake

Custards are great for honey cake. Depending on the amount of butter or cream, they are more or less fatty, which, of course, affects the taste and degree of impregnation of honey cakes.

There are a few things to consider when making custard.

When cooking the cream, to avoid it burning to the bottom of the pan, you need to use a thick-bottomed container and stir continuously.
You will have to stir while the cream is cooling, otherwise a thick film will form on its surface.
Cool the custards to 10 degrees (first in the air, then in the refrigerator)

1 custard recipe that goes perfectly with the delicate taste of honey cakes

Take

1 glass of milk (you can use cream)
1 egg
5 tbsp. spoons of sugar
2 tsp. flour or starch.

Sift the flour through a sieve, beat in the egg and stir until the lumps dissolve. Add ¼ milk, stir again.

Stir in sugar and boil the rest of the milk. Brew the egg-flour mixture with sweet boiling milk. Pour the milk in a thin stream and stir constantly. The resulting mixture must be put on low heat and kept until the mass thickens (do not boil!) To avoid burning, stir constantly.

After the cream has cooled, you can whip it with butter.

2 recipe. Custard without flour, characterized by special tenderness

The recipe is quite simple.

2 glasses of milk
2 cups sugar
2 eggs
300 g butter

Boil and cool the milk. Beat eggs with sugar, add milk. Stir carefully. Boil the resulting mixture for 2 minutes. Let cool. The butter must be removed from the refrigerator in advance. Beat the butter with a mixer or blender, gradually adding the egg and milk mixture. Before greasing the cakes, the sweet mass must be cooled.

Favorite condensed milk cream

Delicious, rich, delicate cream with condensed milk goes well with honey sponge cake or cakes. According to the method of preparation, it is similar to custard.

Ingredients:

Milk - 1 tbsp.
Flour – 2 tbsp. l.
Sugar – 2 tbsp. l.
Butter – 100 g
Condensed milk - 200g. It’s also very tasty with boiled condensed milk!)
Vanilla.

Sift flour into a thick-bottomed saucepan, add sugar, milk and stir. Cook the mixture over low heat until thickened, stirring continuously.

Cool the resulting mass. Prepare softened butter. Now we proceed to the most important stage - combining the ingredients and whipping the cream. Combine the cooked mass with condensed milk and beat with softened butter. (The sweet mixture should be added to the butter in small portions)

If desired, add vanilla to the flavor.

Amazing semolina cream

A delicious recipe for semolina cream will be useful for mothers of babies and wives of gourmets.

You will need:

1 l. milk
4 tbsp. l. semolina
600 g softened butter
2 cups sugar.
A pinch of salt

Lightly salt and boil the milk, add semolina and cook for 15 minutes. To prevent foam, sprinkle with a small amount of sugar. Cool. Thoroughly beat the butter and sugar, adding 1 tablespoon of cooled semolina to the butter mixture. Lemon zest in the cream will perfectly complement the taste of honey cake.

The final taste of the baked goods will depend on the kind of custard you make for the honey cake. There are several custard recipes for everyone’s favorite cake - for every taste. All of them are prepared using a certain technology, which, if violated, can result in spoiling the honey cake. What types of creams are there and how to prepare them correctly so that the baked goods turn out amazingly tasty?

Custard for honey cake with milk is a traditional option that has been used for several decades at home and in famous restaurants.

The food is prepared for:

milk – 650 ml;
sugar – 220 g;
chicken eggs - 4 medium-sized;
flour – 50 g (you can add a little more if necessary);
butter 35 g.

First, you should boil and cool the milk, then reheat it by placing the container with the liquid on low heat. Cooking time is about 2-4 minutes, then add regular sugar and a pinch of vanilla (to give it a rich smell).

In a separate container, beat the eggs (fork, whisk, or blender), add flour and knead the mixture until smooth. You need to try to ensure that there are no lumps in the mass and that it is not too thick.

Then you need to mix the egg mixture with milk, pouring it in a thin stream. This must be done very carefully, continuously stirring the mixture while combining the products.

It is important to continuously stir the cream with a spoon or whisk throughout the cooking period, especially during boiling, so that it turns out homogeneous and does not burn.

Remove the thickened mass from the heat and wait until it cools down a little. Afterwards, the required amount of butter is introduced into it and used to spread the cakes. The milk cream turns out tender, aromatic, with the taste of childhood.

Making vanilla custard

Custard for honey cake with vanilla will require careful preparation and a little skill.

For the fragrant mass for a large cake you will need:

4 egg yolks;
6 g sugar;
1 tbsp. sifted flour with a slide;
18 g starch;
350 ml milk;
0.5 vanilla pod.

To prepare such a cream of the required consistency, you must first grind the yolks with sugar until they form a fluffy white foam. Sugar is introduced into the yolks gradually, otherwise it will not be possible to beat them to the desired volume. Next, flour and starch are added to the mixture.

Place the required amount of milk on the stove, immerse the vanilla pod in it and heat slightly. Next, the white liquid is removed from the heat, the vanilla is extracted and the egg mixture is added to the milk. Stirring continuously, place the mixture on the fire and cook until thickened. The finished cream is removed from the stove and set aside to cool under the film. You can coat the cakes with vanilla cream when the mixture reaches room temperature.

Subtleties of making coffee-chocolate cream

A traditional honey cake can be changed for the better by a delicious cream based on coffee and chocolate.

It is prepared from the following ingredients:

chocolate – 175 g;
instant coffee – 1.5 g;
sugar – 200 g;
starch – 100 g;
eggs – 2 pcs.;
egg yolk – 3 pcs.;
milk – 4 tbsp.;
butter – 0.5 packs;
salt – 1/3 tsp;
vanilla essence – 1 drop.

The recipe for making the cream is quite simple and does not take much time. First, the desired part of the chocolate should be melted by steam until it reaches a liquid consistency.

The chocolate you choose should be of good quality (when broken, it should make a characteristic sound, like a click).

Separately, granulated sugar (half the stated amount) and starch, pre-beaten yolks with eggs are combined in a container. Using a mixer, beat the mixture for 2.5 minutes until it has a white, airy consistency.

Afterwards, in a saucepan, sugar is combined with heated milk, ground coffee and salt. The mixture is brought until bubbles appear and immediately removed from the stove. After cooling, the egg-starch liquid is poured in within 60 seconds, everything is whipped to a homogeneous consistency.

Then the mass is put back on the fire and cooked until it thickens. All the time you need to vigorously stir the product to avoid burning. At the end, liquid chocolate and vanilla with butter are added. Beat everything well with a fork or whisk and set aside until cool.

Preparing curd custard for honey cake

Curd cream will help to slightly diversify the taste of honey cakes. It is suitable for those who watch their figure and at the same time like to occasionally enjoy baked goods.

A mixture is prepared based on:

milk – 650 ml;
granulated sugar – 200 g;
eggs – 2-3 pcs.;
wheat flour – 0.5 tbsp.;
butter – 55 g;
curd mass – 240 g.

A classic custard is prepared from milk, sugar, eggs and flour, then the curd mass is added to it and thoroughly beaten. The main thing is to thoroughly knead the products so that there are no lumps. If there are lumps, the mass is ground through a sieve. The finished cream is used to spread the cakes.

How to make custard with zest

Orange zest will help diversify and add a touch of piquancy to traditional cream. With soft sourness, the sweetish impregnation will acquire an original taste and amazing citrus aroma.

The cream is prepared from:

milk – 500 ml;
butter – 20 g;
cinnamon – 1 stick;
lemon or orange zest – 2.5 g;
sugar – 75 g;
egg yolk – 4 pcs.;
flour - 1 tbsp;
vanilla powder (pinches for flavor).

Milk is heated in an enamel container along with cinnamon, zest and vanilla. Bring the mixture to a boil, then remove from heat, cool and strain. The yolks and sugar are beaten until foamy, after which starch, previously diluted in cooled boiled water, is added to the mixture.

The egg mass is combined with milk, mixed and sent to the stove. After 3 minutes of cooking, oil is added to the brew and it is cooked until it thickens. The finished cream is sent to a cool place until it cools completely (you can put the container in cool water).

Cream with boiled condensed milk for honey cake

Cream with condensed milk for honey cakes is prepared quickly and will appeal to all family members of different ages. It is perfect as a dessert for tea or coffee, and will decorate an everyday or holiday table.

To prepare the impregnation you will need:

pasteurized milk – 320 ml;
white wheat flour – 120 g;
sugar – 290 g;
factory-boiled condensed milk – 1 can;
natural butter – 250 g.

First, according to the traditional recipe, milk and flour are prepared over a fire, after which condensed milk is added to the thick mass and everything is stirred until smooth. The finished product will have a pleasant brown tint.

In a clean bowl, beat the required amount of butter with a mixer, adding condensed milk broth into it as you beat. The finished cream with condensed milk is smeared on all the cake layers and sides, after which the baked goods are sent to the refrigerator until completely soaked.

Making custard with sour cream

For lovers of a well-soaked cake, high in calories and extremely tasty, a recipe for cream with sour cream is suitable.

You need to stock up on the following ingredients in advance:

homemade fresh milk – 650 ml;
eggs – 2 pcs.;
granulated sugar - 1 tbsp.;
wheat flour – 90 g;
butter - 1 package;
vanilla – 1 pinch;
homemade sour cream.

Beat half the amount of sugar, eggs, flour and 20 ml of milk until smooth. Separately in a container you need to boil the milk with sugar and vanillin, then add the egg mixture. When the mass thickens, remove it from the heat and cool, then add soft butter. Sour cream is added at the end, to the cooled dish. The cake is coated with the finished cream and set aside to infuse.

Most of us associate the delicious Honey cake with a children's party. It was prepared from honey cakes with a layer of cream made from sour cream. However, recently a significant number of variations in cake preparation have begun to appear, in particular, sour cream began to be replaced by custard. Custard cream for honey cake has many variations: from the classic milk-based version, to chocolate, vanilla, with condensed milk, and so on.

In this article we will look at several options for preparing cream that will diversify your favorite cake and delight your family and friends.

Nuances of preparation

Before starting the process itself, it is necessary to consider the main subtleties of its preparation:
- if, when preparing the cream, after we have combined the eggs with flour, the mass turns out to be very thick, then you need to add a little milk;
- when mixing eggs with milk, you must remember that under no circumstances should you use hot milk, but only slightly warmed milk, since the egg mass curdles when it comes into contact with hot liquid;
- when cooking the cream, you must constantly stir the mass and not be distracted until it is ready, since a few seconds of inattention can lead to the cream burning;
- it is better to use a water bath for cooking, which will prevent burning, but will require more cooking time;
- after the cream is cooked, it needs to be cooled as quickly as possible. It is better to store it in the refrigerator, covered with cling film.

So, let's see how to properly prepare a delicious custard for the Medovik cake.

Recipes for making custard for honey cake

Let's add a few recipes to the housewife's collection that will allow you to prepare a delicious custard layer for your favorite dessert. And first of all, we will present you with a recipe for a classic custard for your favorite honey-flavored cake.

Classic custard for honey cake

This classic recipe is a basic recipe, but if desired, the housewife can prepare it in different variations, experimenting with additional ingredients.

To do this, take 700 milliliters of milk, boil and cool.

Then we warm it up slightly, remember that it should not be hot, but only slightly warm. To do this, just keep it on low heat for three minutes. After this, add 230 grams of sugar and cook until completely dissolved, stirring constantly with a spoon.

In a separate bowl, beat 3 chicken eggs using a mixer.

If you don’t have a mixer, you can always distract the man from watching football and invite him to participate in the preparation by handing him a whisk. But the first option is faster and less troublesome. So, having beaten the eggs, gradually combine them with flour. It is necessary to do this little by little, stirring constantly to prevent the formation of lumps, add 70 grams of flour. You should also make sure that the mass is not too thick.

At the next stage, the egg mass is combined with the prepared cream.

When adding it, you must again stir the preparing cream with a spoon all the time. Next, the cream mixture is cooked until it thickens. As soon as there are signs that it is boiling, you need to stir more intensively to eliminate the possibility of burning.

After the mass thickens, it is removed from the stove, time is given to cool slightly and then forty grams of butter are added. Next, we wait until it cools to room temperature, and we can say that the classic custard is ready.

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Recipe for vanilla custard for honey cake

This original recipe will allow you to prepare a completely new cream, and thereby diversify your holiday table, giving your favorite dessert a new taste.

To prepare, take three egg yolks and 5 grams of sugar.

Grind all this thoroughly until foam forms. Subsequently, 15 grams of starch and 1 tablespoon of flour are added.

At the same time, take 320 milliliters of milk and drop half a vanilla pod into it. All this is heated and brought to a boil. Once heated, we remove the milk from the stove and let it cool to room temperature. The vanilla pod is removed and the egg yolks and sugar are gradually added. At the same time, do not forget that the preparing cream must be constantly stirred to avoid burning.

Then the mass is placed on the stove.

The custard should be cooked until it thickens. After which you need to allow it to cool, and it is ready for layering the cake.

Chocolate coffee custard recipe

Coffee and chocolate will give the dessert an unforgettable taste and surprise your guests.

To prepare it, we will need to build a water bath and melt 180 grams of dark chocolate in it.

In parallel, 100 grams of starch is combined with the same amount of sugar, two chicken eggs are added to it, as well as 4 yolks previously separated from the white. And all this is whipped for two minutes until an airy mass is obtained.

A total of one glass of sugar is required, so the rest is combined with 1 liter of heated milk (should be warm, not hot), 1 teaspoon of instant coffee and a pinch of salt are added. All this is brought to a boil, and the mass is cooled for a minute.

After this, the egg and milk masses are combined and beaten until smooth. Put the resulting mixture on the fire and let it thicken. Then add melted chocolate, a drop of vanilla essence and 120 grams of butter, beat and let cool. And please, the custard is ready and you can start assembling the honey cake.

Recipe for cottage cheese cream for Honey cake

So, the main trend of modern society is to maintain a healthy lifestyle. Cottage cheese plays a significant role in this. Therefore, consider the possibility of using it when preparing your favorite dessert.

This recipe is initially prepared in the same way as classic custard.

After removing from heat and the mixture has cooled slightly, add 230 grams of curd mass. All this is thoroughly whipped until smooth.

Recipe for custard for honey cake with condensed milk

How can you forget a delicious recipe for custard with condensed milk and butter. It can also be considered a classic.
Take 2 tablespoons of flour and sift it. Then 2 tablespoons of sugar and 1 glass of milk are added to it. All this is thoroughly mixed. The mixture is cooked over low heat until thickened. It is worth remembering that during cooking it is necessary to stir all the time. Let it cool down.

Then combine the resulting mixture with condensed milk in the amount of 200 grams. In this case, the mass with the already added condensed milk must be thoroughly mixed and 100 grams of butter added. You should also remember that the oil is added in small portions. You can add a little vanilla to the confectioner's taste. And now, the custard with condensed milk is ready.

Thus, there are a great many possibilities for preparing custard. It all depends on the imagination of the pastry chef. Experiment, and only after trying different options will you be able to choose the one delicious one that will become your favorite.