Honey roll with boiled condensed milk cream. Sponge honey roll with boiled condensed milk

Fact:
Since ancient times, mint was added to the starter for kvass. And today it is added to salad dressings, sauces, and desserts.


Who doesn't love boiled condensed milk? This is just an incredibly tasty and very sweet roll. The dough is very aromatic thanks to honey. The biscuit is airy, elastic - it is very easy to roll and it does not crack. The best part is that making the roll is very simple and quick. The cream can be replaced if desired: I made it with sour cream and cream, where I added fresh strawberries

Ingredients

Dough:
Honey 100 gr
Egg 6 pcs
Flour 1 ½ cups
Sugar 3/4 cup
Soda 1 tsp

Cream:
Sour cream 300 gr
Condensed milk boiled 200 gr

Preparation

Measure conversion table

Honey should be liquid, so if necessary, melt it.


- Pour honey into a bowl



- The dough is thin and pourable


- The dough will brown


- We do the same with the second part of the dough - bake and roll into a roll.

Cream:

Bon appetit!

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Ingredients

Dough:
Honey 100 gr
Egg 6 pcs
Flour 1 ½ cups
Sugar 3/4 cup
Soda 1 tsp

Cream:
Sour cream 300 gr
Condensed milk boiled 200 gr


Preparation

Honey should be liquid, so if necessary, melt it.

Preheat oven to 200°C (400°F)
- Pour honey into a bowl
- Add eggs and sugar to honey
- Beat with a mixer until foam forms.
- Sift the flour and add soda to the flour
- Add flour and baking soda to the egg mixture and beat again
- The dough is thin and pourable
- Line a baking tray with baking paper
- Pour half the dough and smooth it with a spatula
- Place the dough in the preheated oven and cook for about 7-10 minutes
- The dough will brown
- Remove from the oven and wrap in a roll. If it doesn’t work because it’s too hot, then transfer it to a towel and wrap it with a towel.
- We do the same with the second part of the dough - bake and roll into a roll.
- When the roll has cooled to such a state that you can touch it without getting burned, then unroll it, spread the cream on the cakes and roll it again, carefully removing the paper

Cream:
With so many ingredients there is not much cream. You can see it in the photographs. There is enough of it and it does not pour out from all sides.

Beat sour cream and boiled condensed milk with a mixer
- Pour the cream equally onto the cakes.
- Roll the rolls, wrap them in film and put them in the refrigerator to cool and soak in the cream for at least two hours.

Roll "Honey" with condensed milk rich in vitamins and minerals such as: choline - 12%, phosphorus - 14%, cobalt - 22.2%, manganese - 13%, selenium - 13.3%

What are the benefits of Honey Roll with condensed milk?

  • Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
  • Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
  • Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
  • Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
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Delicious dessert sponge roll filled with boiled condensed milk. Treat your loved ones and guests to this delicacy.

The roll rolls easily both warm and cold. It doesn’t break, it’s not dry and very tasty.

Ingredients

For the crust

✓ 1 tbsp honey

✓ 1 tbsp flour

✓ 1 tsp baking powder

✓ 1 tbsp sugar

✓ 1 pack of vanillin

For cream

✓ 180 g butter

✓ 1 can of boiled condensed milk.

Recipe

To prepare honey roll, you first need to turn on the oven and heat it to 180 degrees.

Then grease a baking sheet with butter and line it with parchment paper.

Beat eggs with sugar or powdered sugar until fluffy foam forms.

Add honey to the resulting egg mass, then flour, baking powder and mix everything until smooth.

Distribute the dough evenly onto the baking sheet.

Try to ensure that the thickness is the same everywhere, so it will be easier to roll the cake into a tight roll with condensed milk

Place the baking sheet in the oven. Bake the dough for 10-15 minutes until ready.

While the honey sponge cake cake is baking, you need to beat the butter with boiled condensed milk.

Remove the finished cake from the oven.

Carefully remove the paper from the honey roll cake; it is better to do this quickly so that the roll does not have time to cool and it is easier to roll.

Grease the resulting cake with cream made from boiled condensed milk and butter.

Grease the top of the roll with cream and sprinkle with grated biscuit.

Place the roll in the refrigerator for 2 hours to harden.

The sponge roll with honey and boiled condensed milk is ready.

Enjoy your tea!

If you're looking for a honey baked recipe that's soft and fluffy, flavorful and truly delicious... this is it! A biscuit miracle, with a honey smell and caramel taste, the most delicate, weightless to the touch, and something that seems completely impossible to pick up - it flies away, leaving delicious golden crumbs on the palms and the smell of a flowering meadow. And the cream, what a cream! Not burdened with oil, with a pleasant, unobtrusive lactic sourness and the taste of your favorite boiled condensed milk - just perfect! It’s simply impossible to miss such confectionery magic, and you don’t need to miss anything, it’s better to try making a honey roll, the recipe for which is immediately attached!

Ingredients

For the honey sponge cake:
  • eggs – 3-4 pcs.;
  • sugar – 80 g;
  • honey – 3 tbsp;
  • flour – 100 g;
  • soda – 1 tsp.
For cream:
  • thick sour cream – 250 ml;
  • boiled condensed milk – 0.5 cans.

Preparation

How to prepare honey roll recipe with photo:
  1. We divide the eggs in two carefully and scrupulously into whites and yolks, so that part of the yolk in no case gets into the mixture with the whites. If the eggs are small, take 4 pieces, if large, 3 will be enough.
  2. Add granulated sugar to the yolks and beat until a dense and airy, creamy mass is obtained, in which there will be practically no grains of sugar.
  3. Gradually pour honey into the yolk mass (be sure to melt the candied honey in a warm environment so that it “disperses” well in the yolk mass), now beat the yolks with honey for 2-3 minutes.
  4. First sift the flour and through a sieve add half of the portion indicated in the list of ingredients to the yolk mass.
  5. Add soda. There is no need to extinguish it with vinegar, or add additional citric acid or baking powder!
  6. Set the yolk mixture aside and return to the whites. We will beat them without adding sugar, but at high speeds with a blender or food processor until a stable foam structure is achieved. The whites from the whisk should not flow or drip, but should remain in a dense mass on the dishes.
  7. Add two tablespoons of whipped egg white mixture to the yolk-flour mixture. Gently mix both parts, keeping the white bubbles.
  8. Add the rest of the sifted flour.
  9. Finally mix the whites and yolk-flour mixture.
  10. Line a baking tray with baking parchment, pour the dough into the center and distribute it to form a rectangle.
  11. The oven is heated to 200 degrees, place the baking sheet for 8-12 minutes. After 5 minutes, you will already “hear” a special honey aroma, but do not rush to remove the biscuit - like all honey baked goods, it browns very quickly, although the inside may not be ready yet.
  12. While the roll is still warm, roll it up together with the paper and let it cool in this form.
  13. In the meantime, you can make cream for the roll. Sour cream with boiled condensed milk has proven itself very well. It will perfectly saturate the biscuit, so no additional soaking of the dough is required, and the taste of boiled condensed milk, loved by everyone since childhood, will give the honey roll a rich caramel taste. Mix thick (20-30%) cold sour cream with boiled condensed milk from the refrigerator. If your ingredients are at room temperature, then after mixing the products and before applying to the roll, the cream must be cooled.
  14. Unroll the roll and remove the baking parchment. Spread the biscuit over the entire surface. In the place where we begin to wrap our honey roll (the short edge of the rectangular layer), we will put a little more cream, reducing its amount towards the opposite edge.
  15. Wrap the roll with cream and distribute the remaining portion of cream on top. Using a special spatula or a regular fork, apply a pattern in the form of longitudinal stripes. Leave the honey roll to soak for 3-4 hours.
  16. Honey roll with condensed milk cream is ready! Bon appetit!

Incredibly tasty, tender, melt-in-your-mouth sponge roll with the aroma of honey and boiled condensed milk. Despite the fact that the cream contains sour cream, the roll does not seem greasy or “heavy” at all. The only problem with it is that it gets eaten at an incredibly fast speed! But as a plus I can add that this roll prepares very quickly! Literally after 3-3.5 hours it can already be served.

The honey roll with sour cream cream and boiled condensed milk contains:

For the test:

  • 2 tbsp. honey (about 50 gr.);
  • 0.5 tbsp. Sahara;
  • 3 eggs;
  • 3/4 tbsp. flour;
  • 0.5 tsp soda

For cream:

  • 250 gr. sour cream 20-25%;
  • 200 gr. boiled condensed milk;
  • 0.4-0.5 tbsp. sugar (adjust sugar to taste);
  • 1 tsp cognac - optional.

A comment:

Method for preparing honey roll with sour cream cream and boiled condensed milk:

Making the cakes:

Break the eggs into a bowl, add sugar and liquid honey (if it is thick, you can melt it in a water bath or in the microwave).


Beat everything with a mixer until thick white foam.


Mix baking soda with flour and sift into beaten eggs...


...mix everything well. The dough turns out to be quite liquid and spreads well.


Pour half of the dough onto a baking tray lined with baking paper and level it into a thin layer. They really turn out very thin - I apparently made less than half of the first one - before baking it was several millimeters thick. Place it in the oven, preheated to 200-220°C, and bake for 7-10 minutes. The cake should be well browned. In my antediluvian oven, I first kept it for 4 minutes on the working lower heating element, then 4 minutes on the working upper heating element. This way, at least my cake bakes evenly.


We take the finished cake out of the oven and quickly, together with the paper, wrap it in a roll. Meanwhile, put the second cake in the oven.


We also roll up the finished second cake and leave them to cool.

Preparing the cream:

Place sour cream, boiled condensed milk and sugar in a bowl...


...beat everything thoroughly with a mixer. If desired, you can add 1 tsp. cognac

Assembling the rolls:

When the cakes are slightly warm in temperature, carefully unroll the rolls. My paper came off while “unwinding” the rolls. If it does not want to separate, then when you unroll the roll, place it on the table with the paper facing up - and then carefully separate the paper. Then turn the cake over and spread it evenly with half the cream. We do the same with the second cake layer - unroll it, remove the paper and spread the other half of the cream. Leave in this state for 10-15 minutes so that the cream is absorbed a little.


Then we roll the cakes back into rolls, wrap them in film and put them in the refrigerator for 2-3 hours.


The finished roll can be decorated if desired. Or just cut into portioned slices and serve with tea!