Custard for honey cake without butter. Light custard for honey cake

Honey cake

There is nothing complicated in preparing custard for the Honey cake. I'll tell you how simple and easy it is to prepare delicious cream for Honey cake and several

15 minutes

270 kcal

5/5 (2)

Many people like the Honey cake thanks to its honey aroma and soft tender cakes. The tenderness of the Honey cake directly depends on the cream with which the cakes are soaked. There are a lot of cream options. These are protein, butter, sour cream, custard, cream, and condensed milk. I will share with you the recipes for two classic creams for Honey cake, which my mother taught me to make. We will learn to cook sour cream and custard. Perhaps they will be useful to you for cooking. I will also share with you some tips that I hope you will take into your culinary treasure chest.

Delicious sour cream for Honey cake

We will need:

Sour cream0.5 kg
Sugar1 tbsp.

Kitchen appliances and utensils: mixer and bowl in which we will prepare the cream.


Vanillin can be added to the cream. I often put grated lemon zest and squeeze a little juice from the lemon. It turns out very tasty and aromatic.

Sour cream contains many vitamins and microelements such as zinc, phosphorus, potassium and magnesium. As well as organic acids, including beta-carotene and biotin. And the high calcium content in it makes it very useful product for the skeletal system.

Sour cream also helps restore strength and is a good antidepressant!

Other options

If you need more liquid cream, then instead of sugar we put it in sour cream condensed milk(1 glass). It can be used by preparing —Honey cake with condensed milk with photo—. You can add 2 or 3 tablespoons (without a slide) cocoa powder or instant coffee.

This cream can be used in a recipe.

Custard for honey cake

Custard very widely used in confectionery. It is used to lubricate cake layers, pancakes, and fill eclairs and straws.
Here I will tell you how simple and easy it is to prepare custard and present several of its variations.

We will need:

  • milk – 0.5 l.;
  • sugar – 200 grams;
  • yolks – 4 pcs.;

Cooking time: 30 minutes.
Number of servings: 1.
Kitchen appliances and utensils: two pans (for milk and cream), a whisk and a mixer.


Other custard options

Butter custard

To prepare we will need:

  • milk – 0.5 l.;
  • sugar – 200 grams;
  • yolks – 4 pcs.;
  • flour – 50 grams;
  • butter – 200 grams;
  • vanilla sugar – 1 sachet.

To make butter custard, you need to have the custard ready and cooled according to classic recipe, add soft butter. Mix well with a whisk or mixer. All!

Those with a sweet tooth may enjoy chocolate custard.
For this we need:

  • milk – 0.5 l.;
  • sugar – 200 grams;
  • yolks – 4 pcs.;
  • flour – 50 grams;
  • vanilla sugar – 1 sachet.
  • cocoa powder – 2-3 tbsp. spoons;
  • chocolate (bitter) – half a bar;

Dahl's dictionary gives a very sparse definition of the word "cake", describing it as a round puff pastry with various fillings. I strongly disagree with this! Cake is always a holiday, a culinary miracle, a piece of which can improve even the worst mood. Therefore, today we will prepare a classic honey cake with custard, and then try it and enjoy it.

In addition, I have prepared for you several recipes for custard for honey cake. And if the cakes are prepared according to standard recipe, then you can experiment with impregnation and get a completely new taste each time.

Classic honey quiche: homemade recipe

I suggest you bake a classic honey cake with custard. It is impossible to spoil this pastry and dessert prepared according to this recipe always turns out.


Ingredients:

  • flour – 2.5 cups;
  • eggs – 2 pieces;
  • granulated sugar– 1 glass;
  • butter – 80 g;
  • liquid honey – 3 tbsp;
  • soda - tsp

For cream:

  • eggs – 3 pieces;
  • granulated sugar – 1 cup;
  • milk – 3 cup;
  • butter – 20 g;
  • vanillin - a pinch.

Preparation:

Place a saucepan over low heat and break the eggs into it.

Everything needs to be done quickly so that the eggs do not set and turn into scrambled eggs.

Pour a glass of sugar and pour in honey. Mix the ingredients thoroughly using a kitchen whisk. The result should be a homogeneous mass, and the sugar should be almost completely dissolved.

Then add the melted butter to the mixture and stir everything again. After the butter has melted, add soda - two level teaspoons. Literally immediately bubbles will appear on the surface of the dough - this is the soda working.


Wait until the dough foams completely and pour half a glass of flour into it. Mix with a whisk so that there are no lumps. And then gradually add the remaining flour, kneading the dough. At this stage it is more convenient to use a spoon. Then the dough will not burn.

Don't forget that the saucepan is constantly heating up!


While it cools, you can start preparing the cream. Pour milk into a saucepan and add granulated sugar. Stir until it dissolves and bring the milk to a boil. While it is boiling, using a mixer or a whisk - in the first case it will be faster - beat the eggs until well foamed.


Now add 3 tablespoons of flour to them and beat again. Then pour a scoop of milk into the mixture and use the mixer again. It turns out to be a thick mass.

Let's return to milk. We take a whisk and begin to actively stir the boiling milk, while simultaneously pouring the egg mixture into it.

Pour the mixture in a thin stream.

The cream should thicken. After this, the saucepan must be immediately removed from the heat. Then add butter (20 grams) and a little vanillin to the creamy mass.


Let it cool while we make the dough. It has already cooled well, has become dense enough and convenient for further work. Add a little flour.

Be careful not to overdo it: the dough should remain soft and airy.

Roll it into a log shape.


Now we cut it into 5 parts, from which we will roll out the cakes. On baking paper draw a large circle - in my case the diameter is 25 cm, I used glass lid from the frying pan - place the dough in the center. And now we will roll it out directly on paper, focusing on the boundaries of the circle. We will also bake the cake directly on this sheet.


Place the rolled out cake in the oven at +200 for 7 minutes. During this time, the dough will rise a little and be completely baked. Prepare the remaining 4 cakes in the same way.


After all the cakes are ready, stack them on top of each other. Place the shape you used to outline the circle on top and use a knife to trim off the overhanging edges. They should become relatively even, and the scraps of dough can be used to decorate the cake.


We coat each cake with the cooled cream, placing them in a stack - one on top of the other. Then coat the cake both on top and sides.

Crush the dough scraps using a rolling pin and sprinkle the resulting crumbs onto the honey cake. Then put the cake in the refrigerator for 6 hours to completely soak it. During this time, the dough will become saturated with flavor and become juicy and soft.


You can decorate the cake to your liking. In my case, I also used coconut flakes. That's it, our honey cake with custard prepared according to the classic recipe is ready!

Custard for honey cake: recipes

Now you know how to bake a honey cake with classic custard made with milk. I suggest trying to prepare other impregnation options. Each time you will receive a cake with a completely different taste.

Delicious custard for honey cake: step-by-step recipe with boiled condensed milk and butter

Another recipe for custard for honey cake with condensed milk. This custard can be used not only for soaking honey cake, but also other desserts.


Ingredients:

  • milk - 500 ml;
  • eggs - two pieces;
  • flour - a tablespoon;
  • starch - tablespoon;
  • granulated sugar - 100 grams;
  • boiled condensed milk - 250 grams;
  • butter - 150 grams.

Preparation:

Pour the milk into a saucepan and heat until the first bubbles appear. Then remove from the stove.

Beat the eggs into a deep bowl, add granulated sugar and beat thoroughly with a mixer or blender. The mixture should turn white and become denser. Then add flour and starch to it. Mix again.

If the mixture turns out to be thick, pour a little warmed milk into it. It will become more fluid and easier to brew.

Now turn on the heat again and bring the milk to a boil. Then we take the egg-sugar base and pour it into the milk in a thin stream - with constant stirring. And, without ceasing to stir the mixture, let the cream thicken to the consistency we need. Then turn off the heat and let the cream cool a little - literally a couple of minutes.

To prevent a crust from forming on its surface, stir it constantly.

Then we add to it boiled condensed milk and stir it. Since the mass is still quite hot, the condensed milk will melt quickly. As a result, you will get this mass of beautiful color.


Let the cream cool completely. Take the melted butter and beat it with a mixer until white and in small portions put in custard base.

You will get fragrant and enough thick cream, which is ideal for coating honey cake cakes. It can also be used to decorate other baked goods, such as custard eclairs.

Custard for honey cake (medovik) with cream on egg yolks

Custard with cream is great for soaking honey cake. It can also be used in Napoleon and sponge cakes.


Ingredients:

  • egg yolks - 2 pieces;
  • cream - 500 ml;
  • granulated sugar - a glass;
  • vanillin - on the tip of a knife;
  • starch - a heaped tablespoon;
  • butter - a pack.

Preparation:

Place the yolks in a saucepan and pour the chilled cream into them. Add granulated sugar, starch and vanillin. Carefully - the cream may splatter - stir the mixture using a mixer.

Place the pan on the stove and, stirring constantly, bring the cream base to a boil. Then turn down the heat and continue cooking the cream. It will become more and more dense. We get the consistency of impregnation we need in about 5 - 7 minutes.

Don't forget to stir the cream constantly. Otherwise it will burn and the taste will be hopelessly spoiled!

Leave the saucepan with the cream to cool. Then we filter, or rather rub the mass through a sieve. Add melted butter to it and beat until smooth.

Do not add the butter in one piece: first cut it into cubes and add portions.

As soon as all the ingredients are thoroughly mixed, the cream is ready. The impregnation is cooled before use.

Bon appetit!

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    Creams are a fluffy mass prepared by whipping butter, eggs, cream with sugar and other products. It is characterized by high nutritional value and excellent taste qualities. The cream is plastic, which allows you to create jewelry of the most intricate shapes from it.

    However, along with its advantages, the cream also has a major drawback - it quickly deteriorates and is very sensitive to all kinds of bacterial contaminants. Store the cream in a cool place, taking into account that at a temperature of +2-5°C the growth of microbes slows down.

    Products with cream cannot be stored for more than 36 hours, and products with custard for more than 3 hours at a temperature of +5°C.

    For 3 cups of curdled milk - 350 g of honey, 1 tablespoon of gelatin.

    Beat the cold yogurt well with a metal whisk, add honey and gelatin, previously soaked in cold and then hot water. Mix everything well, pour into molds and cool.

    Milk custard honey cream

    For 2 eggs - 2 tablespoons of wheat flour, 0.5 liters of milk, 4 tablespoons of granulated sugar, 4 tablespoons of honey.

    Eggs and wheat flour grind so that there are no lumps and dilute in milk. Then, while stirring, pour in a thin stream of the mixture of boiling milk with granulated sugar and honey. Bring the mixture to thicken, stirring continuously, but do not boil. Cool the cooked cream to +10°. The prepared cream should be consumed quickly, no later than after 5 hours.

    Honey butter cream

    For 200 g butter- 4 tablespoons of milk, 4 tablespoons of granulated sugar, 2 eggs, 2 tablespoons of honey, 3 tablespoons of fruit juice.

    Before finishing whipping, add honey to the main butter cream, mix well, beat until fluffy. Ready cream Place in a metal mold and cool to +5°C. Before serving, remove the cream from the mold onto a plate. IN small saucepan pour milk and add granulated sugar. Stirring, bring the mixture to a boil. Beat the eggs with a whisk and, without stopping whisking, pour hot milk and sugar into them. Heat the mixture almost to a boil and cool until room temperature. Heat butter in a saucepan until consistency thick sour cream and beat until fluffy. Continuing to beat the butter, gradually pour in the cooled oil in small portions. milk syrup. The finished cream is placed in a metal mold and stored for no more than 36 hours at a temperature of +5°C.

    Butter cream with condensed milk and honey

    Heat the oil in a saucepan until it reaches the consistency of thick sour cream and beat it with a metal whisk or wooden spatula until fluffy. elastic mass white. Then, without stopping whipping, pour condensed milk into the butter in small portions and beat for 10-15 minutes until a fluffy, homogeneous mass is obtained. If condensed milk is candied, it must first be boiled and cooled to room temperature.

    If the cream “cuts off” (becomes pockmarked), you need to slightly heat it and beat it. If this does not help, the cream should be cooled, stirred, placed in a fine sieve and, after separating the liquid, slightly warmed up and whipped again or add a little softened butter.

    Decorations made from warm cream have a beautiful glossy surface, but the designs made from such cream are not in relief; decorations made from cold cream are matte, the designs are in relief.

    Butter cream with sugar syrup and honey

    Pour granulated sugar into the pan, add water, stir with a spoon, boil until the sugar is completely dissolved, skim off the foam. Ready sugar syrup cool to room temperature.

    Beat the butter as indicated in recipe 4, and while whipping, gradually pour in the cooled sugar syrup in small portions. Beat until fluffy.

    Butter cream on powdered sugar with honey

    Make the cream in the same way as butter cream on condensed milk (recipe 4), with the only difference being that while whipping, add in small portions fine, carefully sifted powdered sugar.

    Butter cream with milk, eggs and honey (Charlotte)

    Prepare sugar syrup from sugar, milk and eggs. To do this, pour milk into a saucepan, add sugar and, stirring, bring the mixture to a boil.

    In a separate saucepan, lightly beat the eggs with a whisk and, without interrupting, beat, pour in hot milk with sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature. While the syrup is cooling, beat the butter as indicated in recipe 5. Without stopping whipping the butter, gradually pour the cooled milk syrup into it in small portions and beat until a fluffy cream is obtained.

    Butter cream on eggs with honey (glazed)

    Place granulated sugar and eggs in a saucepan. Heating the mixture to 45°C, beat it with a whisk until the volume increases by 2.5-3 times. Then, continuing to beat, cool the mixture to room temperature. In a separate saucepan, heat the butter to the consistency of thick sour cream, beat it until white and, continuing to beat, gradually pour in the mixture of eggs and sugar. Beat the total mixture until a fluffy cream forms.

    Cream with gelatin and honey (basic)

    For 400 g of cream: 1.5 cups of cream 20-30% fat, 1/2 teaspoon of gelatin, 1.5 tablespoons of powdered sugar.

    Rinse the gelatin in water and place in a fine sieve, put in a glass, add 1/2 cup of cream and stir. After 2 hours, when the gelatin swells, place the glass in hot water and stir the contents until the gelatin is completely dissolved, then cool the solution slightly (to + 40-50°C).

    Whip the remaining chilled cream with a whisk at low temperature until thick. lush foam. Without stopping whipping, gradually add powdered sugar and pour in a thin stream of gelatin solution. Tint the cream food paints until it becomes gelatinous and be sure to flavor it to destroy the taste of gelatin. You can add chopped nuts or pieces of fruit to the cream used for filling. The cream should be used immediately after adding gelatin.

    You can experiment endlessly with honey cake, changing its taste with the help of cream. I hope that with the help of my selection of recipes you will be able to choose the most best cream for honey cake. And remember, no matter how delicious the cream is, it is important that the base - honey cakes - is soft, richly honeyed and very tasty. You can look at the link below, and also take note, which is essentially a honey cake, but differs in the preparation technology and turns out to be even more delicate in structure.

    Ice cream with sour cream

    Light, moderately sweet, completely non-greasy cream that perfectly soaks honey cakes.

    • Sour cream (25% fat) - 600 g
    • Powdered sugar - 50 gr
    • Flour -22 g
    • Sugar - 95 g
    • Milk - 186 g
    • Eggs - 38 g
    • Butter - 7 g (don’t be surprised that there is so little butter, it is only needed for plasticity, not for thickness or taste)


    How to make cream

    If there is a lot of whey in sour cream, it is better to put it on cheesecloth and let the excess liquid drain.
    Prepare the custard. Beat the egg a little and combine with flour, stir thoroughly with a hand whisk to break up any lumps. Combine milk with sugar, bring to a boil and the sugar is completely dissolved. Pour the milk into the egg-flour mixture in a thin stream.

    We bet on water bath and simmer for about 10 minutes until thickened. After thickening, add butter and mix thoroughly and intensively. Cool. Meanwhile, combine sour cream with powdered sugar and beat with a mixer. Combine the chilled custard with sour cream and beat with a mixer. Use immediately for layering cake layers.

    Custard for honey cake

    With custard, the honey cake turns out especially tender.

    Ingredients:

    • Milk (it’s better to take thicker milk) - 1 l
    • Eggs - 4 pcs (or 6 yolks)
    • Granulated sugar - 200 g (you can add 50 g for more sweetness or, conversely, reduce by 50 g)
    • Corn starch - 50 g
    • Butter - 100 g
    • Vanilla sugar - 10 g (can be replaced with 1 tsp vanilla extract)


    Preparing custard for honey cake

    It is better to prepare the cream in a saucepan with a thick bottom, this will prevent the cream from burning. Pour the milk into a saucepan and bring to a boil (but do not boil! As soon as you see signs of boiling, turn it off immediately).

    In a separate bowl, mix the yolks (or eggs), starch, vanilla sugar and regular sugar. We achieve uniformity.

    Pour a glass of hot milk from the saucepan, stirring constantly to break up the lumps.

    Return the saucepan to the heat and heat again. In a thin stream with constant stirring, add the “custard mixture” to the main milk and cook until thickened for 8-10 minutes. It is important to stir while cooking the cream to prevent lumps from forming.

    After turning off, the cream should cool completely (to room temperature). In a separate bowl, beat the butter until white, gradually adding the custard. As a result, we get a delicious, thick and homogeneous cream for honey cake.

    A detailed recipe for honey cake with custard can be found at the link:

    Sour cream

    Incredibly delicate and tasty cream that is ideal for honey cake.

    Ingredients:

    • Thick sour cream - 500 g
    • Heavy cream (from 30% and above) - 250 g
    • Powdered sugar - 150 g (amount to taste, can be slightly reduced or increased)

    How to prepare sour cream for honey cake

    If you come across liquid sour cream, you need to weigh it out. To do this, place the sour cream in a cotton towel and place it on a sieve so that excess liquid glass To make the weighing go faster, you can place a pan of water on top as a weight.

    Attention! If you weigh out sour cream, you need to take this fact into account and take it 20-30% more than the recipe calls for.

    Place sour cream, powdered sugar and heavy cream in a whipping bowl and start working with the mixer, gradually increasing the speed. When the powder disperses, you can turn on high speed and beat for 4-5 minutes until smooth. Try the cream, if the sweetness is not enough, you can add a little more powdered sugar.

    Cream of butter and condensed milk for honey cake

    This simple cream Any school-age child can cook. We'll need everything

    Ingredients (for a cake with a diameter of 18 cm):

    • Condensed milk - 1 can (380 g)
    • Butter (fat content 82%) - 180 g

    How to prepare the cream:

    An important rule for preparing such a cream is that the ingredients are at room temperature. Remove the butter from the refrigerator in advance to warm it up. Do not heat oil in microwave oven, because you will get a completely different structure (melted butter) than cooled butter.

    Place warm butter in a mixing bowl and add condensed milk. Beat for a couple of minutes until the ingredients combine - and the cream is ready!

    Before layering the cake, it is better to put the cream in the refrigerator, in this case it will be much easier to work with. Boiled condensed milk cream is perfect for Snickers and Napoleon cakes. If desired, you can add nuts, pralines, prunes, salted caramel. The combination of this cream with berries is not very good.

    Yogurt cream

    The main advantage of this cream is its ease of preparation and lightness of taste. Honey cakes are quite rich in taste, so tinting it with a gentle, unobtrusive cream is a great idea! Yogurt cream is an option for those who are tired of heavy butter-based creams and dream of a light, weightless cream.

    Ingredients:

    • Cream (from 33% fat content) - 400 g
    • Yogurt - 200 g
    • Cream thickener - 2 packs of 10 g each
    • Powdered sugar - 100 g (the amount of powder directly depends on how sweet the yogurt is)

    The cream for the cream should be purchased at the fattest level (from 30%); it must be well cooled before cooking. Even if you just bought cream in the store, and there it was on the refrigerator shelf, you should still cool it in the refrigerator for at least 6-8 hours or half an hour in the freezer.

    Yogurt should be used as fat as possible and, of course, it should not be drinking yogurt, otherwise you won’t get a stable cream. I often use Activia or yogurt “From the village of Udoyevo”.

    For best combination It is better to use yogurt of the same taste as the berries in the layer.

    You can make the cream thicker in two ways: using gelatin or using a cream thickener. I prefer a thickener for cream, because gelatin is much more troublesome to introduce into the cream (lumps may form). A cream thickener gives a more stable and predictable result.

    How to make yoghurt cream:

    Pour the chilled cream, powdered sugar and cream thickener into a whipping bowl. If the powdered sugar is lumpy, you can additionally sift it through a sieve to break up the lumps.

    We begin to whip the cream at low speed, gradually increasing it, but not bringing it to maximum. In case of heavy cream It is important not to overdo it or beat the cream because it will easily turn into butter. As soon as you see that the creamy-sugar mass has become denser and traces of the mixer remain on the surface, stop whipping (it takes me 8-10 minutes, the power of the hand mixer is 350 W, if you have a more powerful mixer, it may take less time) .

    Now all that remains is to combine the chilled yogurt and whipped cream with a spatula or spoon. We no longer need the power of the mixer; an ordinary spoon of a spatula is enough. Stir in the yogurt very carefully, trying not to lose the airiness and lightness of the cream.

    It will be very tasty if the honey cakes are layered with some kind of filling, perfect for:

    • Lemon, orange and pumpkin curd
    • Any berries with sourness (or fresh, or in the form of jam, confiture)
    • Prunes, nuts
    • Salted caramel

    I wish you delicious honey cakes! Be sure to leave your options for fillings and creams for honey cakes in the comments!

    In contact with

    Delicious honey cakes are prepared in all countries of the world. The most popular option is considered to be a thick cake, which is traditional for the New Year among Jews. Abroad, honey cakes are very rarely prepared from a large number of layers, as is customary here. And cream is rarely used for dessert. Therefore, an incredible number of options for preparing creams is the property of our housewives. In this article we will talk about how to prepare cream for honey cake with condensed milk. Delicious dessert with this filling it will be the best decoration table.

    Benefits of condensed milk cream

    Having prepared the cake layers, every housewife thinks about what to coat the future dessert with. Many women prefer to prepare honey cream with condensed milk - the most delicious and most popular option. Why exactly is it so widespread? Everything is very simple. Cake cream is always made from boiled condensed milk, so there is no risk that the products will be spoiled. In addition, it is convenient because it is suitable both for greasing cakes and for decorating the product.

    Cream ingredients

    To prepare cream for a condensed milk cake, we need very few products:

    • 200 grams of butter.
    • A packet of vanilla sugar.
    • 200 grams of condensed milk.
    • 3 tablespoons liqueur.

    Cream recipe

    So, how to prepare cream for honey cake with condensed milk? This delicious recipe involves using only two main ingredients - butter and condensed milk. All other components are added as desired.

    Before starting cooking, the butter must be removed from the refrigerator, as it must warm up to room temperature. If you are short on time, you can cut it into pieces to speed up the process.

    Then beat the butter with a mixer or by hand until it becomes homogeneous. Add vanilla sugar and To prepare the cream, you can buy the most plain condensed milk, or you can use boiled. It is also sold in any store. To give an interesting accent to the cream, you can add a little liqueur to it. Next, we begin to beat the mass, achieving homogeneity.

    Ready cream for honey cake with condensed milk ( delicious recipe given by us in the article) turns out to be very thick. It holds its shape perfectly, so it is not only convenient for holding parts of the cake together, but you can also make all kinds of decorations using a pastry bag.

    Chocolate cream with condensed milk

    Very often they cook from condensed milk chocolate cream, with which it turns out original cake honey cake Homemade dessert With such cream it is very tasty and will certainly appeal to chocolate lovers.

    Ingredients:

    • 200 grams of butter.
    • Cocoa - 4 tbsp. l.
    • Cognac - 2 tbsp. l.
    • Condensed milk - 4 tbsp. l.
    • Powdered sugar - 4 tbsp. l.

    From specified quantity The ingredients yield quite a lot of cream, it will be enough not only to layer the cake layers, but also to grease the dessert on top and on the sides. If you need a smaller amount, then you need to proportionally reduce the components.

    Place the soft butter in a bowl and beat it with a mixer, then add condensed milk, powdered sugar and cognac (you can also use liqueur or brandy). We continue to beat the mixture. Now you can add cocoa and bring the cream to a thick, buttery consistency. A properly whipped mixture should be homogeneous and shiny. Whisking for too long can cause the cream to separate. IN this recipe You can also use ready-made boiled condensed milk. The result is also a wonderful cream.

    The resulting chocolate mass fits perfectly onto the cake, allowing you to easily align the edges of the dessert. The cream is also good for decorating cakes, as it holds its shape well.

    Custard with condensed milk

    You can also prepare cream for the cake from boiled condensed milk. Its taste is more intense. This cream goes well with honey cakes. The recipe we offer is somewhat similar to a custard recipe. To prepare it we will need:

    • 1 liter of milk.
    • 2 tablespoons flour.
    • 2 tablespoons sugar.
    • Boiled condensed milk - 230 g.
    • Butter - 120 g.
    • Vanilla.

    For cooking we need a pan with a thick bottom. You need to sift the flour into it, add milk, sugar and mix thoroughly. Cook the mixture over very low heat until thickened, stirring constantly. The resulting mass must be cooled.

    It is worth preparing the oil in advance; it should have a soft consistency. The most crucial moment in this recipe is combining the ingredients. We need to combine the condensed milk with the brewed mass and butter, and then beat the cream as thoroughly as possible.

    Cream of sour cream and condensed milk

    What other cream can be used to coat a honey cake? The recipe for the cream below involves the simultaneous use of sour cream and condensed milk. For cooking we will need the following products:

    • 200 grams of sour cream (you should use full-fat sour cream).
    • 200 grams of butter.
    • ½ can of condensed milk.

    Beat softened butter with condensed milk. Then you need to add sour cream and continue the process. This cream is perfect for honey cake, as it is well absorbed into the cakes.

    Nuances of using the cream

    The good thing about honey cake is that you can use almost any cream to prepare it. The main condition for receiving good dessert- this is the use of a cake mass that is perfectly absorbed into the cake layers, which means it makes the cake tender and tasty. Honey cake combines amazingly with any ingredients, so any cream will be good for it. What mass you want to use is up to you. Many housewives prefer to use creams based on condensed milk, since they have more rich taste. In addition, this mass has an oily and uniform thick consistency, thanks to which it can also be used to decorate the finished product.

    But still, the delicious cream also has a small drawback. It is very high in calories. Therefore, not every woman will risk using it. If you adhere to a strict diet, then cake is already an excess for your body, and such a high-calorie cream is even more so.

    Otherwise the cream is very good. It can also be used as a dessert, diversifying the taste by adding alcoholic beverages and additional components(bananas, coconut flakes, nuts, berries, grated chocolate).