For a good mood, sometimes you need very little - just a cup of aromatic tea with a simple but delicious homemade cake. Baking from honey cakes has long gained the respect of culinary specialists and sweet tooths. And this dessert will take a little time - about an hour. It's time to put on an apron and sweeten up your everyday life a little!

Main Ingredients

This recipe was used in the old days, and many people still bake similar cakes, because they amaze with taste, and the aroma of honey gives the cake originality and originality.

What you will need for the test:

For cream:

• 1 way to prepare the impregnation is to mix 550 g of sour cream (the fattier the better) with 1 glass of granulated sugar.
• Method 2 - beat 220 g of butter (and again, the fatter the better) with the contents of 1 can of condensed milk.
• Cooking method 3 (the more different creams you use in the recipe, the tastier the cake turns out) - 1 tbsp. l. mix flour with 1 tsp. starch and a glass of granulated sugar. Pour in 1 glass of milk, carefully remove any lumps. Cook until thickened, remember to stir constantly. After the impregnation for honey cakes has cooled, add 200 g of sour cream (fat), 100 g of soft butter, and a little boiled condensed milk. Mix everything thoroughly. The resulting cream is delicious!

It is worth remembering that the quality, naturalness and shelf life of the ingredients clearly affect the taste of the final product. From fresh and well-chosen ingredients, even at a higher price category, you are sure to get a masterpiece cake!

Cooking steps

To make the cakes tasty, you should do everything according to the recipe. It is advisable to use a measuring cup and spoon. If there is a problem with how to soak the honey cake, then you should take note of the best recipe.

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Baking cakes

To bake the cakes you need:

Cream making options

As for the cream, then you can make a version with sour cream. You need to beat it for about 9 minutes, gradually adding sugar. As soon as the mass becomes fluffy, your cream is ready!

With the second impregnation option, things are simpler. If the butter is at room temperature, it will take 10 seconds to beat. This is the most common recipe for honey cake cream. Which cream to choose depends on personal taste preferences.

You need to lubricate the layers with impregnation quickly so that the cakes do not become stale. You can alternate the cream and never skimp. The more impregnation, the juicier the honey cake will turn out.

Never use a cake press (do not cover it with a heavy lid or squeeze it). Finally, coat the entire finished culinary masterpiece with cream and sprinkle with crumbs from the scraps.

To ensure the cake is thoroughly soaked, you should let the honey cake sit in the refrigerator for a couple of hours before serving. In this case, the cream impregnation will harden, and the cake pieces will hold their shape better. In addition, in the refrigerator the cake will soak much better, the cakes will be much softer.

Have a nice sweet and delicious time!

Attention, TODAY only!

In American pastry traditions, it is customary to use thick sponge cake layers coated with butter cream for cakes. For our sweet tooth, this is absolutely unacceptable, so we often use cake impregnation, which gives the dessert juiciness and tenderness.

To be fair, it should be noted that not all types of biscuits require impregnation. “Red Velvet”, “Hummingbird”, “Chiffon sponge cakes”, “Dark Larry” are quite moist, but a classic sponge cake cannot be made into a delicious cake without moistening.

Thus, sugar type of impregnation is the most popular and most budget-friendly. It is easy to prepare, and the syrup contains only water, sugar and alcohol (cognac, rum, port or liqueur).

Since cakes of different diameters, and therefore weights, will require different amounts of liquid for soaking, it is convenient to use proportions per 100 g of finished sugar syrup, in which a tablespoon is used as a measure of weight and volume.

Thus, for the specified amount of sugar impregnation you will need:

• 3 tablespoons water;
• 2 tablespoons granulated sugar;
• ½ spoon of cognac.

Preparation steps:

1. Place sugar and water in a thick-bottomed bowl over medium heat and bring to a boil, stirring continuously. So that the resulting syrup does not have to be soaked while stirring, you need to make sure that sugar crystals do not get on the walls.
2. The boiled solution can be immediately removed from the stove, or you can let it bubble for a few minutes, cool a little and add alcohol.

With berries and cognac

Syrup for soaking the cake can be made with the addition of berries. Depending on the chosen base, the finished dessert will have its own unique taste. So, the taste of cherry goes well with chocolate biscuit.

To prepare cherry impregnation with cognac, you must prepare:

• 75 g of fresh pitted cherries;
• 220 ml water;
• 55 g sugar;
• 30 ml cognac.

Progress:

1. Place the washed berries without stems and seeds in a saucepan, fill them with water and bring to a boil. Boil for two to three minutes and let cool at room temperature to 30 – 35 degrees.
2. Remove all the berries from the warm broth (if they are small, you can simply strain through a sieve), add sugar, pour in cognac and stir. As soon as the last sweet crystal dissolves, the impregnation is ready.

With caramel flavor from condensed milk

Boiled condensed milk has a pleasant caramel taste, but in its pure form it cannot be used to soak cakes, since this product is too thick.

Therefore, it will have to be diluted a little with milk in the following ratio:

• 150 g boiled condensed milk;
• 150 g milk;
• 15 ml cognac.

Cooking method:

1. Place a fireproof container with milk on the fire and warm it up a little, then add boiled condensed milk and stir thoroughly until it melts completely.
2. After this, cool the milk-caramel impregnation and mix with cognac. The result is a coffee-colored solution with a pleasant tart taste.

Coffee impregnation for cake with milk

Coffee lovers will love the juicy biscuits soaked in a sweet coffee solution with the addition of milk. The specific aroma will perfectly complement and highlight the taste of chocolate cakes.

To prepare this impregnation, you will need:

• 36 g natural ground coffee;
• 180 g granulated sugar;
• 125 ml water;
• 125 mo of milk;
• 15 – 20 ml cognac or coffee liqueur.

Sequence of actions:

1. Combine milk with sugar and heat over heat until the sweet grains of sand are completely dissolved.
2. Brew coffee in the specified amount of milliliters of water. After boiling, set the Turk with the aromatic drink aside for 15 - 20 minutes to let it brew.
3. Strain the finished coffee, mix with sweet milk and liqueur.

Made with lemon juice

Lemon soak is suitable for classic, vanilla or Queen Victoria sponge cakes. During the hot season, you should definitely add a little alcohol to it, which will act as a preservative and help keep the dessert fresh longer.

If you are concerned that the mixture for soaking the cakes will be too sour, you can use other citrus fruits (for example, orange or lime).

Proportions of products in the syrup:

• 250 ml water;
• 90 g sugar;
• ½ lemon (juice and zest);
• 30 ml cognac.

How to prepare sugar syrup for soaking a cake with lemon juice:

1. In a small saucepan or saucepan, combine water with sugar. Place the sweet solution on the fire and bring to a boil.
2. While the syrup is boiling, thinly zest the lemon and squeeze out the juice. The sugar and water should boil for 4 - 5 minutes, then you need to remove the saucepan from the stove, add juice and zest to its contents, cover the mixture with a lid and leave until it cools completely.
3. Strain the cooled impregnation, add cognac, mix and use for its intended purpose.

Not only should the soaked cakes cool down, but they themselves should not be hot. It’s good that they rest in the refrigerator, wrapped in cling film, for at least several hours.

Based on honey

You can replace the usual sugar in the impregnation with honey. Not only connoisseurs of this beekeeping product know that one or another of its varieties (floral, buckwheat, herbs, acacia) can differ significantly in taste and make the taste of baked goods unique.

To prevent this syrup from becoming too cloying, it is recommended to add a little orange or lemon juice to it, which will balance out the excess sweetness.

One portion of this solution contains:

• 150 ml water;
• 40 – 50 g honey;
• ½ orange;
• 30 ml cognac.

Preparation:

1. Squeeze juice from half a citrus fruit using any available method. Combine it with water, bring to a boil, and then let cool to a temperature below 60 degrees. Only at this temperature regime are all the beneficial substances that honey is rich in preserved.
2. Add honey and cognac to the slightly cooled base, mix everything until smooth and you can start soaking the biscuits.

Honey impregnation will be an ideal complement for light cakes layered with sour cream.

Milk impregnation for cake

The popular milk dip can be made in two different ways: from whole cow's milk and sugar, or from water and condensed milk. Which one to choose can only be determined by your own taste preferences, and below will be given the proportions and algorithm for preparing each type.

For the first version of syrup you will need:

• 200 ml milk of any fat content;
• 60 g granulated sugar.

Preparation:

1. Combine milk with sugar and boil for about two minutes.
2. Then cool the sweet milk mixture to room temperature and it is ready.

The composition of milk impregnation with condensed milk includes:

• 200 ml condensed milk;
• 225 ml water;
• vanilla to taste.

Cooking technology:

1. Bring water to a boil on the stove; the liquid should gurgle vigorously.
2. Place condensed milk into a container of suitable capacity, pour boiling water over it, add vanilla and mix.
3. The cooled syrup can be used to soak the cakes.

Chocolate syrup for soaking cake layers

This type of soaking of cakes is a true chocoholic’s dream. It will not only make the biscuit juicy, but will also greatly enhance its chocolate taste.

This syrup is prepared from:

• 120 ml water;
• 30 ml of cognac or other alcohol;
• 150 g sugar (it is better to take brown);
• 35 g cocoa powder;
• 1 – 2 g vanillin;
• 3 g salt.

How to make chocolate soak:

1. Pour cocoa powder into a saucepan. Then add water little by little and stir so that there are no lumps. Next, with constant stirring, heat the mixture until the components are completely melted.
2. After this, add sugar, stir it, add salt and vanillin.
3. Boil the syrup for about three minutes after boiling.
4. Like other syrups, chocolate impregnation is used after cooling.

The method of applying the impregnation is of great importance for the juiciness of the finished cake. In order for the cakes to be evenly saturated with syrup, it does not need to be applied with a spoon; the best result will be achieved if you use a pastry brush or a spray bottle.

Ingredients:

• Flour - 550-600 grams.
• Sugar - 300 grams.
• Egg - 3 pcs.
• Honey - 2 tbsp. l.
• Butter - 90 grams.
• Soda - 2-3 tsp.

Delicious, tender, aromatic

Baking honey cake layers is not at all as difficult as it seems, the products for them will require the simplest and most affordable, and by changing the amount of ingredients, it is easy to adapt the recipe to the situation: a large family or children's party, a home tea party or a meeting of guests.

Homemade honey cake turns out tasty, tender and aromatic; store-bought options cannot be compared with it. In addition, you can always decide for yourself exactly how to prepare honey cake layers: make them thin or thick, figure out which cream is best to combine them with: sour cream, butter, condensed milk or chocolate.

And if you are planning a children's party, then creating a dessert can turn into a real creative process; the base can easily be given a suitable shape: cars or animals, butterflies, books, etc. Kids will certainly appreciate the result.

In the classic way, the dough is prepared in a water bath, then cooled, rolled out thinly and baked at high temperature. In this case, you can independently choose what color they will be: from light golden to dark caramel.

A quick version of honey cake layers is baked in a frying pan (the dough recipe will be slightly different). You can also do without rolling out the dough; in this case, the base is baked like a sponge cake, it turns out fluffy, and the dessert itself soaks in faster.

Preparing honey cake layers will not cause any difficulties if you use one of the proven recipes with photos; such desserts are always a success, and your loved ones will certainly appreciate the result.

Preparing honey cakes

The ingredients indicated in the recipe are enough for a large homemade honey cake with 10 thin layers, but the quantity can be changed at your discretion.

1. In a saucepan, combine sugar with honey and diced butter (it can be softened in advance at room temperature). Place the mixture over low heat or in a water bath and heat until the sugar is completely dissolved, stirring constantly.
2. In a separate bowl, beat eggs with soda using a mixer.
3. Pour the beaten eggs into the pan with the sweet mixture, stirring thoroughly. The mass will begin to foam and increase in volume.
4. Remove the pan from the heat and begin adding sifted flour into it in portions, thoroughly stirring the dough with a spoon. When the dough becomes thick and cools slightly, knead it with your hands. The cake layers in a honey cake should be soft, so it is important not to overdo it with flour.
5. The dough should be divided into several equal parts and rolled into balls, each of which should be lightly rolled in flour and placed on a plate. Cover the dough with film or a towel and put it in the refrigerator.
6. Preheat the oven to 180-200° (depending on power).
7. Take one ball of dough out of the refrigerator and roll it out on a floured table (or on baking paper) to the required thickness - from 1 to 4 mm.
8. Carefully transfer the layer to a baking sheet, lightly greased with oil, pierce it in several places with a fork and bake for about 3-5 minutes.
9. After that, you need to take it out, carefully pry it off with a spatula on each side and let it roll off the baking sheet onto a flat dish.
10. Bake the remaining parts in the same way.

If you need a round-shaped honey cake, then while the baking is hot, you can trim it using a pan lid. The trimmings are also useful for sprinkling the finished dessert; they need to be crushed into crumbs when they have cooled.

From ready-made honey cakes, assemble a cake; they can be soaked with anything, but to get the best result, you should focus on the filling with a liquid consistency, for example, make it with sour cream. If during baking the dough acquires a dark shade, you can coat it with light cream to create a beautiful contrast.

The cake should stand in the refrigerator for several hours and soak well, after which it can be served as a tea treat.

Sour cream cake with honey cakes is considered a classic, but the cream can be changed at your discretion, for example, use condensed milk, chocolate, cream, add berries or fruits, nuts, pieces of cookies.

Honey cake, or “honey cake,” is known to almost every housewife. The honey cake recipe can vary in both the composition of the cake layers and the ingredients for the cream. However, such a cake always turns out very tender, with a light honey aroma and taste.
Depending on the components used for the cakes, as well as the preparation time, sometimes it is necessary to resort to additional measures to ensure that the cake turns out juicy. Impregnation is used for these purposes.
There are many impregnation options. The most popular of them are as follows.

Ingredients:

Granulated sugar – 180 grams;
Water – 200 ml;
Vanilla sugar – 10 grams;
Cognac or sweet wine – 1 tbsp;
Lemon juice – 5-6 grams.

Cooking method step by step:

• Pour water over sugar, add vanilla, mix well and put on fire.
• When it boils, set aside and cool.
• Add lemon juice, or a little citric acid diluted in water, and cognac.

A type of such syrup is coffee syrup. Instead of lemons, you will need 2 tablespoons of natural ground coffee.
You need to brew ground coffee and leave it to brew for about 20 minutes. Add a mixture of coffee and cognac to the cooled sugar syrup.

Another option is honey impregnation.

Ingredients:

Sugar – 75 grams;
Honey – 3 tablespoons;
Lemon – 2 pieces.

Cooking method:

There are other similar recipes. For impregnation, you can use juice from thawed or canned berries. Instead of cognac, rum, liqueurs or other alcohol are added. But in most cases the base is the same - sugar syrup.

You need to soak it in small portions, with a spoon or using a spray bottle, until wet spots appear under the cake. Usually 2-3 tablespoons of syrup are enough for one cake. It all depends on the size and thickness of the cake.

by the materials recipe-kulinar.ru

2015-10-25T11:54:42+00:00 admin desserts desserts

Honey cake, or “honey cake,” is known to almost every housewife. The honey cake recipe can vary in both the composition of the cake layers and the ingredients for the cream. However, such a cake always turns out very tender, with a light honey aroma and taste. Depending on the components used for the cakes, as well as the preparation time, sometimes...

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Cake is an important dessert for any celebration. The taste of the cake depends not only on the taste of the cake layers and delicate cream, but also on the impregnation. Thanks to it, biscuits become juicy and aromatic. It is done very quickly and simply, the main thing is to follow some rules. The classic recipe for impregnation is sugar syrup with doping and flavoring. Cognac, liqueur, vanillin, white or red wine, sherry or Madeira go well with sponge cakes. Fruit cakes are complemented by fruit and berry syrups. There are special impregnations for the Medovik cake. Let's look at the most popular ones.

Lemon

• 3 tbsp. spoons of sugar;
• 3 tbsp. spoons of honey;
• Juice of 2 lemons.

Mix the ingredients, bring to a boil, cook for 10 minutes. This impregnation with lemon enriches rich honey cakes with sweet and sour taste. Soak the cakes with hot syrup

Kefir

If for some reason the cakes turn out dry, and you did not think about impregnation in advance, then kefir will come to the rescue. Almost every housewife has this fermented milk drink in her refrigerator. The cake impregnation is very easy to prepare.

Ingredients:

• 1 glass of kefir of any fat content;
• 1/2 cup powdered sugar or vanilla sugar;
• 0.2 teaspoon of cinnamon or vanillin.

Beat kefir with granulated sugar or powdered sugar until completely dissolved. Add cinnamon or vanillin, which will undoubtedly serve as an important addition.

Plombirnaya

The original impregnation with ice cream and syrup or jam will not leave anyone indifferent. She can turn an ordinary dessert into a culinary masterpiece!

Ingredients:

• 2 cups of ice cream “Plombir”;
• 0.5 cups of your favorite jam.

We don't need a waffle cup of ice cream. Place the ice cream in a container and melt it in a water bath or put it in the microwave for 2 minutes.

Syrup for cakes:

For syrup we take sugar and water in a 1:1 ratio.

• Melt the sugar to a caramel state, pour in water in a thin stream;
• Cook after boiling for no more than five minutes;
• Pour the cooled syrup into the ice cream and beat using a mixer or blender.

Syrup can be replaced with jam. To do this, drain the syrup and add it to the melted ice cream.

It is important to know!

According to the Ministry of Health, diet, exercise, pills and liposuction are the main methods today fight excess weight, however, judging by the fact that the number of obese people continues to grow, not one of them is truly massive and effective. Everything changed when "Bee Slim" appeared, drops for burning fat.

Says a doctor of the highest medical category, nutritionist, Leonid Aleksandrovich Sauta..

Mint - orange

The tincture must be prepared in advance, two weeks before preparing the cake.

It goes well with a layer of fruit, especially if it includes kiwi.

Ingredients:

• 30 gr. fresh mint;
• 1 orange;
• 100 ml. cognac;
• 200 gr. powdered sugar;
• 0.5 glasses of water.

Cooking process:

• We wash the mint, finely chop it, pour it with a mixture of water and cognac or vodka;
• Let it brew for 4 hours.
• Strain through a sieve and add powdered sugar. The sugar should completely dissolve.
• Pour the sugar-mint mixture into a jar and leave it in a dark place to infuse for two weeks;
• Before soaking the cakes, add orange juice.

Citrus-sour cream

Citrus fruits go well with sweet sour cream. You can add orange, lemon, zest and a little juice. Citrus juice with sour cream is very tasty. If you love honey cake, then this is an ideal impregnation for honey cakes.

• 500 gr. fat sour cream;
• A glass of sugar;
• Orange or lemon.

Cooking process:

• Beat sour cream with granulated sugar until fluffy;
• You can add vanilla sugar, which is especially good for honey cake;
• Finely grate the lemon zest, only the dark yellow part;
• Add 0.5 lemon juice. Mix thoroughly.

Rum-cherry

Sponge cakes go well with rum-cherry soaking.

Ingredients:

• rum - 3 tbsp. spoons;
• granulated sugar - 3 tbsp. spoons;
• cherry syrup - 0.5 cups;
• water - 1 glass;

Mix syrup with rum and water. Bring the rum-cherry mixture to a boil, add granulated sugar. Boil for three minutes.

Chocolate

• butter - 120 gr.;
• chocolate (bitter, milk) - 80 g;
• condensed milk - 0.5 cans.

Chocolate impregnation is prepared in a water bath.

Cooking process:

• Melt dark chocolate in a double boiler;
• Add milk to the melted chocolate mass;
• Add softened butter, chopped into cubes, to the milk-chocolate mixture.

Mix everything well, do not let it boil. Warm cakes are soaked in hot chocolate.

Using jam

• jam to your taste - 0.4 cups;
• sugar to taste;
• water - 1 glass.

Having prepared the impregnation with currant jam, you can safely impregnate the cake layers of the “Negro in Foam” cake. This soaking recipe goes well with sour cream.

Bring the jam and water to a boil. If you added sugar, then cook the syrup until it is completely dissolved.

Dairy

This type of impregnation can be prepared using whole or condensed milk.

With whole milk:

• milk - 400 ml;
• powdered sugar - 1 cup;
• vanilla sugar - 1 teaspoon.

Bring to a boil and cool.

With condensed milk:

• condensed milk - 0.5 cans;
• hot water - 2.5 cups;

Pour boiling water over the milk, then add vanilla sugar. Soak the cakes with hot impregnation.

Orange-rum

The amount of ingredients is calculated for impregnation of 4 cakes:

• Orange juice with pulp - 1.5 cups;
• granulated sugar - 1 cup;
• rum - 3 tbsp. spoons

Stages:

• Bring the orange juice to a boil;
• Add granulated sugar to the boiling juice;
• Cook the syrup until the sugar is completely dissolved;
• Remove from heat;
• Add rum to the cooled syrup for taste and aroma.

Apricot impregnation is perfect for impregnating honey cake cakes.

To prepare it you will need:

• Water – 5 tbsp. spoon;
• Apricot liqueur or liqueur - 1.5 tbsp. spoon;
• Granulated sugar - to taste.

Cooking steps:

• Combine water with granulated sugar;
• Bring to a boil, stirring continuously;
• Remove from heat and let cool to 50 degrees;
• Add apricot liqueur to the chilled syrup for taste and aroma.

On peach syrup:

• Syrup - 500 ml. from canned peaches;
• Granulated sugar – 1 cup;
• Water – 100 ml.

Cooking:

• Mix the ingredients;
• bring to a boil;
• Remove from heat, cool to room temperature.

With coconut flakes

The layer goes well with whipped cream.

Components:

• Coconut flakes – 2 bags;
• Condensed milk – 1 can;
• Cream – 1 glass (fat content not less than 25%);
• Vanillin – 2 teaspoons.

Cooking steps:

• Dry the shavings in a frying pan until slightly brown. Grind in a blender or coffee grinder;
• Combine the shavings with other ingredients and mix well.

Subtleties of impregnation preparation:

• Water with sugar should be boiled until the sugar is completely dissolved;
• Alcohol flavorings for taste and aroma are added only to the cooled syrup;
• In order for the cakes to be well soaked in syrup, they need to sit for at least 5 hours;

• The cakes will soak faster if you brush them with warm syrup;
• The amount of impregnation depends on the number of cakes, as well as taste preferences. The classic version uses the golden rule - 1:0.7:1.2. For one baked cake, 0.7 parts of impregnation and 1.2 parts of cream are used.

Now you are fully armed with recipes for impregnating cake layers for sponge cakes and honey cakes. Bon appetit!