Bakery products

Honey cake in a water bath


Ingredients for Making Honey Cake in a Water Bath

For the test:

  1. Wheat flour 300-500 grams
  2. Sugar 200 grams
  3. Butter 100 grams
  4. Honey flower 2 tablespoons
  5. 2 eggs
  6. Baking soda 1 teaspoon without slide

For cream:

  1. Butter 300 grams
  2. Boiled condensed milk 1 can

For powder:

  1. Walnuts peeled 100 grams
  • Main Ingredients Eggs, Butter, Nuts, Flour, Honey, Condensed Milk
  • Serving 12 Servings
  • World Cuisine

Inventory:

A tablespoon, a fireproof middle bowl, a cutting board, a kitchen knife, a stove, a middle pan with a lid, kitchen potholders, a hand whisk or mixer, a sieve, a middle bowl - 2 pieces, a refrigerator, cling film, a kitchen table, rolling pin, baking paper , baking tray, oven, fork, large flat plate, thin kitchen spatula, small bowl - 2 pieces, special grill for shortcakes, saucer, blender, flat plate, flat serving dish

Making a honey cake in a water bath:

Step 1: prepare the flour.


Pour the flour into a sieve and sift it over a medium bowl. If you want the cakes to be tender and almost melt in your mouth, I advise you to do this procedure. Indeed, thanks to it, the flour is saturated with oxygen, which makes the dough almost airy and without lumps.

Step 2: prepare the butter for the dough.


We spread the butter on a cutting board and use a knife to chop into small pieces. Then we shred the crushed component into a refractory medium bowl and immediately proceed to the preparation of the dough.

Step 3: prepare the dough for cakes in a water bath.


We fill the medium pan with ordinary cool water and put on a large fire. Attention: so that the liquid boils faster, you can cover the container with a lid. Immediately after that we fasten the burner and start cooking the dough.
In a refractory bowl with pieces of butter, add sugar and honey and put it on top of the pan, but be sure to hold the structure with kitchen pots so that nothing falls. Constantly stirring the components with a tablespoon, bring them to a liquid state. It usually takes about 4-5 minutes. By the way, sugar will not dissolve completely, but somewhere by 50-70%, it should be so.
Next, pour baking soda here and continue to interfere with another 1 minute.

Now turn off the burner, and remove the bowl from the water bath and set aside. Using a knife, we break the shell of the eggs, and pour the yolks with proteins into a hot mixture. Important: immediately after that, beat everything with a hand whisk or mixer at low speed so that the last ingredients do not curl. We should get a homogeneous, still liquid mass.

Next, pour in small portions into a bowl 300 grams (no longer needed) sifted flour and continue to whip everything in parallel with improvised inventory so that no lumps appear.
Now we wrap the container with cling film and put it in the refrigerator for 20-30 minutes. Let the dough rest a bit.

Step 4: prepare the cake for the cake.


When the dough is infused, we take it out of the refrigerator and put it on the kitchen table, crushed with a little flour. Sprinkle it on top with a loose mixture and start cooking cakes. With clean hands, we tear off a piece from the total mass, so that in general we get 8-9 equal parts, and immediately roll the balls out of them. We spread them on a flat surface crushed by flour and turn on the oven. When it warms up to temperature 200 degrees, we proceed to the formation of cakes.

We cover the kitchen table with a piece of baking paper, sprinkle with a small amount of flour and spread the first ball of dough on top. Using a rolling pin, we roll it as thin as possible into a flat cake. Then we cover the layer with a large flat plate (the container should correspond to the intended sizes of the cakes) and circle around the edge with a knife. We get a circle and trim the dough. That's all we leave. Now we prick the cake in several places with a fork so that the dough does not swell during baking. Carefully move a piece of paper onto a baking sheet and place the container on a medium level in the oven. Cooking the first cake for 3-5 minutesuntil he browned. Immediately after that, using kitchen tackles, we remove the baking sheet from the oven, and carefully bake the dough on a special lattice, and the trimmings on a clean plate. Important: if you let the cake cool directly on paper, then it will be difficult to tear it away from it. But so that the dough does not start to crumble, be sure to pry it with a thin kitchen spatula. Then one hundred percent everything will work out! Now we repeat the same procedure from beginning to end with the remaining balls of dough and only after that we proceed to the preparation of the cream.

Step 5: prepare the butter for the cream.


While we cook the cakes, you can simultaneously prepare the butter. Since for the preparation of the cream we need this component in a soft state, be sure to put it on a cutting board and use a knife to chop it into small pieces. Next, move them to a free saucer and leave them aside. Attention: In no case do we accelerate this process with the microwave! This can ruin the structure of the butter, and the cream just won't work.

Step 6: prepare the cream for the cake.


When the butter becomes room temperature, transfer it from the saucer to a free medium bowl and, using the mixer, beat at low speed until splendid.
Further, continuing to work with improvised inventory, in several approaches (4-5) add boiled condensed milk. Subsequently, we should get a uniform lush cream of dense consistency.

Step 7: prepare the walnuts.


Pour walnuts into a blender bowl and chop at medium speed until fine crumbs.
Then we move the finely chopped components into two small bowls, but so that the containers are equally filled.

Step 8: prepare the dough trimmers.


Cut the dough pieces into the deep bowl of the blender and grind everything at medium speed to a homogeneous fine crumb.
Then pour it into one of the bowls with chopped nuts and, using a tablespoon, mix everything thoroughly.

Step 9: prepare a honey cake in a water bath.


We put the first cooled cake on a flat dish for serving and, using a kitchen spatula, grease evenly 1 / 8-1 / 9 part cream. Now sprinkle everything with a small amount of chopped walnuts and cover with a second cake. We repeat the procedure from beginning to end until all the components of the cake are over.

Grease the top and sides of the baking cream, and then sprinkle with nut and sand crumbs.

Now, if desired, the cake can be decorated with almond petals, whole nuts or chocolate chips. I had frozen raspberries and cherries on hand, so I used them. At the end we put the dish in the refrigerator to infuse for 6-12 hours. Attention: the longer the cake stays in a cold place, the better the cakes are saturated, and the pastries will become soft and very tender.

Step 10: serve the honey cake in a water bath.


Ready honey cake is served at the dessert table along with fragrant tea or coffee.

The baking is very tasty, but also satisfying, so warn the guests in advance so that they leave more space in the stomach for sweets. Enjoy it!
Bon appetit to all!

Recipe Tips:

- in order to prepare the dough in a water bath, it is necessary to ensure that the bottom of the bowl does not come into contact with boiling water. To do this, you need to choose almost the same diameter of the rim of the pan and the bottom of the first container;

- When preparing the dough, be sure to adhere to the proportions of the ingredients and do not add more flour, otherwise the cakes will turn out to be oak and simply will not be soaked in cream. The thing is that the warm mass absorbs the bulk mixture very well, so it seems to you that the dough is not dense enough. After it is infused, it will become the desired consistency and thanks to this the cake will turn out to be glorious;

- so that the cake, while in the refrigerator, is not saturated with extraneous odors, try to find a container that can close the pastry without touching its edges and top.