Autor’s recipes / Cakes

honey cake of aunt Isolde
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It is uniquely the best honey dessert. I studied a lot of Medovikov — it was thick walnut or light classical ones with thin layers. Both versions are based on the biscuits on a vodka bath with honey taste. As a rule, the cream is a sour, or on the basis of condensed milk.

This cake I was interested in its simplicity, gentleness and light taste of honey. It is more than a home, it is the author’s recipe for an experienced pastry chef. Simple custard and gingerbread cake based on the classic, but with honey.

cream recipe:

  • 1 liter of milk
  • 50 grams of honey
  • 4 chicken yolk
  • 200 grams of sugar
  • 100 grams of corn starch
  • 500 ml whipping cream (33-35%)

to do:

Separate the white from the yolk. Add the sugar and mix with a whisk. There also add a starch and mix well. Put a liter of milk in a saucepan on the fire.

Once it is warm, add a little milk into the yolk mixture to mix better, not to get to the pellets. Add honey and stir into the milk. Mix well a mixture of egg yolks and add it into the hot milk with honey. Stir until thickened, but gently to the cream is not burnt. Once will thicken, shift it into a saucepan and cover with foil in the butt to the mixture.

Cool down the cream (you can put in the refrigerator). When the cream has cooled, whip the heavy cream until soft dough. Enter the heavy cream into the cream, stir with a shovel and set aside.

biscuit recipe:

  • 7 eggs
  • 280 grams of sugar
  • 250 grams of honey
  • 1 tablespoon of baking soda
  • 100 grams of sour cream
  • 400 grams of flour
  • packet of vanillin

to do:

As I always teach, prepare all the ingredients beforehand. This is a soft cake, it has a few secrets. For example, it is necessary to separate the yolks from the whites. Beat whites until state «cloud» and enter into sugar mixture.

Put the saucepan with honey on a slow fire. While it heats, add one yolk into meringue (a protein with sugar). Honey should have to boil, add the baking soda and stir with a spoon until honey will not rise as much as possible. Next, enter the hot mixture into a still stir biscuit.

A little shake up and turn off the mixer. Sift the flour through a sieve with vanilla. Enter the sour cream into the biscuit and then repeat it with the flour. Spread on baking sheet on parchment, but evenly. Bake for about 7 minutes at 170 degrees. But, as always, follow the biscuit — all stoves are different.

When the biscuit has sintered and cooled down, clean it (this is optional). And simple technology biscuit-cream, biscuit-cream … Put in the fridge, and in three hours you can decorate with berries and enjoy. Luxury smell throughout the house and the living dessert for tea is provided.

bon appetite…


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