Honey cake with semolina cream. Honey cake with semolina cream

• butter- 50 g;
• sugar - 1 glass;
• honey - 1 tbsp. spoon;
• chicken egg - 1 pc.;
• soda -1 tsp. soda (quench with vinegar);
• milk - 2 tbsp. l.;
• flour - 0.5 liter jar.

for cream

• butter - 200 g;
• sugar - 0.5 cups;
• semolina - 2 tbsp. l.;
• milk - 2 glasses.

Cooking method

1. Make the dough. To do this, take 50 g of soft butter, 1 glass of sugar, 1 tbsp. a spoonful of honey, an egg, slaked soda, 2 tbsp. l. milk. Mix everything in a saucepan.
2. Place the pan on water bath, stir so that it does not boil.
3. Mix a half-liter jar of flour with this mass and knead soft dough. The dough should not stick to your hands.
4. Divide the dough into 7 parts and refrigerate for half an hour.
5. Turn on the oven and let it heat up to 180 degrees.
6. Let's make the cream. Grind 200 g of soft butter with half a glass of sugar.
7. Cook semolina porridge from 2 tbsp. l. cereals and 2 glasses of milk (cook for 5 minutes).
8. Cool the porridge and mix with a mixer with the butter mixture.
9. Roll out the cake and place on a baking sheet. Place the baking sheet on the middle shelf. Bake until golden brown. Cut out the crust while it's hot, I use a frying pan lid. Bake all the cakes like this.
10. When the cakes have cooled, brush them with cream. Crush the cake scraps with a rocker on a cutting board and sprinkle with crumbs upper layer. You can decorate with cranberries.
11. Place the cake in the refrigerator for several hours to soak.

Video

The cake turns out soft and fluffy. Very, very tasty! You won't regret checking out this recipe.

Dough:

Smash chicken eggs into a deep bowl.

Now you need to grind them with sugar until white with a mixer or a hand whisk.

Pour honey into the fluffy egg mixture and stir with a spatula. If your honey has hardened (thickened), simply melt it in a water bath. You can also add thick honey to the bowl, the result will remain unchanged.

Add baking soda; it must be quenched with vinegar.

Add a small pinch of salt and mix well. The mass will begin to foam slightly and increase in volume.

Sift wheat flour and add to the dough.

The result is a thick (but not tough) dough.

From this amount you will need to bake 2-4 cakes. Simply line a shallow cake pan with parchment or foil. Divide the dough into several approximately equal parts. You can bake two cakes and then cut them into two more, making four in total. Pour the dough into the mold and smooth it with a damp hand.

These cakes bake very quickly, about 7-10 minutes. But for accuracy, always check with a wooden skewer, piercing the finished cake.

I baked 2 cakes, after they cooled, I cut them in half. If you make 4 layers, you won't need to cut.

Preparing semolina cream for the cake

While the cakes are cooling, you can prepare the cream. Absolutely anyone will do, but be sure to try making cream from semolina and sour cream.

Pour milk into a ladle and add semolina.

Brew the semolina over low heat, stirring constantly.

Add sugar, maybe add a little vanilla sugar for aroma.

To ensure that there are no lumps left from the semolina in the cream, you can additionally beat it with a mixer. Next, add a piece of butter and mix the mixture well. Pour the half-finished cream into a clean bowl and place in the refrigerator.

After the cream has cooled, add sour cream to it.

Use a spatula to coat all the cakes with cream. Place the cake in the refrigerator for several hours to soak.

Decorate honey cake according to your taste, I suggest just sprinkling the cake with chocolate. The taste of the cake is not very cloying, soft and tender.

Dough:

Break the chicken eggs into a deep bowl.

Now you need to grind them with sugar until white with a mixer or a hand whisk.

Pour honey into the fluffy egg mixture and stir with a spatula. If your honey has hardened (thickened), simply melt it in a water bath. You can also add thick honey to the bowl, the result will remain unchanged.

Add baking soda; it must be quenched with vinegar.

Add a small pinch of salt and mix well. The mass will begin to foam slightly and increase in volume.

Sift the wheat flour and add to the dough.

The result is a thick (but not tough) dough.

From this amount you will need to bake 2-4 cakes. Simply line a shallow cake pan with parchment or foil. Divide the dough into several approximately equal parts. You can bake two cakes and then cut them into two more, making four in total. Pour the dough into the mold and smooth it with a damp hand.

These cakes bake very quickly, about 7-10 minutes. But for accuracy, always check with a wooden skewer, piercing the finished cake.

I baked 2 cakes, after they cooled, I cut them in half. If you make 4 layers, you won't need to cut.

Preparing semolina cream for the cake

While the cakes are cooling, you can prepare the cream. Absolutely anyone will do, but be sure to try making cream from semolina and sour cream.

Pour milk into a ladle and add semolina.

Brew the semolina over low heat, stirring constantly.

Add sugar, you can add a little vanilla sugar for flavor.

To ensure that there are no lumps left from the semolina in the cream, you can additionally beat it with a mixer. Next, add a piece of butter and mix the mixture well. Pour the half-finished cream into a clean bowl and place in the refrigerator.

After the cream has cooled, add sour cream to it.

Use a spatula to coat all the cakes with cream. Place the cake in the refrigerator for several hours to soak.

Decorate the honey cake to your liking, I suggest just sprinkling the cake with chocolate. The taste of the cake is not very sugary, soft and tender.

Honey cake with semolina cream I didn’t decide to cook right away. A friend has long advised me to try it. A lush cream made from thick semolina porridge with butter and vanilla sugar turns out no worse than traditional sour cream for. At the same time, it's half the price. If the idea of ​​saving money on making honey cake sounds tempting to you, read on. Do not forget that to cook semolina cream you will need the freshest milk of regular or high fat content. Low fat will not work.

We will make the usual dough, based on honey, eggs, flour and slaked soda. Don't forget about the water bath - while mixing the products, they need to be heated.

Ingredients

For the test:

• 3 eggs;
• 550 grams of flour;
• 1 full glass of sugar;
• 60 grams of butter;
• 1 teaspoon of slaked soda;
• 2 heaped tablespoons of honey;
• 400 ml sour cream.

For cream:

• 4 glasses of milk;
• 6 tablespoons of semolina;
• 1 packet of vanilla sugar;
• 150 grams of butter;
• half a glass of powdered sugar;
• 2 tablespoons of condensed milk (not boiled).

Decoration:

• crumbs from cake scraps.

Preparation

Beat the eggs with granulated sugar with a mixer, place the bowl with them in a water bath, add honey (if candied, melt it in the microwave first), soft butter, vanilla sugar and sour cream, add slaked soda, mix the base thoroughly while heating. Then remove the bowl from the water bath and knead the dough, adding sifted wheat flour in small portions. Gather the dough into a ball, leave to proof for 15 minutes at room temperature, then divide into equal small parts, roll them into round cakes and bake in an oven preheated to 180 degrees. Ready-made cakes Cool, level the edges using a plate of the required size. Grind the trimmings into crumbs for sprinkling.

As soon as the cakes are ready, start cooking the cream. Semolina cream is very delicate and at the same time “holds its shape” well after hardening. The recipe is simple and not complicated. But there is one nuance: in order for the cream to be homogeneous and not feel like porridge, semolina you need to pour cold milk and only then cook. Do so.

Pour a small amount of cold milk over the semolina and stir well to remove all the lumps. When everything is stirred, add the remaining milk and cook the semolina porridge over low heat, stirring constantly. Cool it, stirring occasionally, at room temperature. While the porridge is cooling, beat the softened butter with vanilla sugar, powdered sugar and condensed milk. Add porridge to this fluffy mass and beat well again. Place in the refrigerator for 15 minutes and then you can assemble the cake. Coat the cakes one by one, stacking them on top of each other; sprinkle the top and sides of the cake with crumbs from the cake scraps.

Let the honey cake with semolina cream soak in the refrigerator for at least 12 hours.

This cake tastes like