Honey cake sponge cake
Источник фото: https://ru.123rf.com/profile_ryzhkov86
"Honey cake" is a universal cake that has won the hearts of many generations and is loved by adults and children.
I very rarely bake honey cakes, as it bothers me to roll out the cakes and level them. All this takes a long time. I propose to prepare a sponge cake “Honeydovik”, without cake layers, without soda and baking powder. For some reason it turned out very light, apparently I should have used brown sugar to make the baking effect brighter.
The main thing about this honey cake is a simple sponge cake that you need to beat for 10 minutes. If you have a good mixer there are no problems.
To prepare the biscuit, all ingredients must be at room temperature. Eggs - weighing 55-60 grams. If you use brown sugar, you can increase its amount, since brown has less sweetness than white.
Ингредиенты
Honey sponge cake:
Eggs - 5 pcs.
Flour - 160 g
Honey - 60 g
Sugar - 130 g
Rum essence or vanillin - optional
Cream:
Boiled condensed milk - 300 g
Cream 35% - 250 g
Vanillin
Рецепт
1. Mix eggs, liquid honey and sugar in a convenient container. Add any flavoring if desired.
2. Next, just beat everything together for 10 minutes. At first the mixture becomes lighter and has a rather liquid structure. Then it increases in size by 4-5 times and becomes thicker, denser, and the corolla begins to leave marks on the surface. The photo shows the mixture after beating for 5 minutes.
3. Below you can see that the mixture has become denser and increased even more. Sift the flour in two additions and mix with a spatula from bottom to top, using a scooping motion.
4. Stir in the flour carefully; under no circumstances rub it against the sides of the pan, just turn it over. The dough should turn out like a fluffy cream.
5. Pour the dough into a mold with a diameter of 22 cm (do not grease the mold with anything, just line the bottom with parchment) and bake in an oven preheated to 170-180 degrees. Bake for 30 minutes. If the top begins to brown too much, cover it with foil or wet parchment, placing the sheet on top of the pan. Check readiness with a splinter. The biscuit can rise well, brown, but remain unbaked inside, so you need to carefully monitor its readiness.
6. Cool the finished biscuit completely in an inverted form. Since the walls of the mold were not smeared with anything, the biscuit clung well to the mold and grew before our eyes. If the sponge cake has grown higher than the mold, then you can turn it over onto the edges of the glasses so as not to touch the sponge cake itself in the center. My biscuit stood upside down all night.
7. Then cut the biscuit out of the mold. I cut off the middle and made crumbs for the cake.
8. For the cream, take boiled condensed milk and cream with a fat content of 35%.
9. Mix the cream with condensed milk and beat everything with a mixer until you obtain a smooth and fluffy cream. The sweetness of the cream can be adjusted by adding or reducing the amount of condensed milk.
10. Cut the biscuit into three layers.
11. Coat each cake with cream. I did not soak the cake with anything, but you can soak it if you wish. The biscuit turns out quite tender.
12. Decorate the Honey cake to your liking. I used chocolate sprinkles, chocolate figurines and biscuit crumbs.
13. Enjoy your tea!
14. I'm treating you!