Classic honey cake cream

Honey cake cream is a layer that perfectly complements the cakes and makes the dessert soft and juicy. The selection contains popular options that are most often used to soak your favorite dessert and more. The cream can also be used for ordinary biscuits or products made from puff pastry or shortcrust pastry. It's hard to choose one of the options, but everyone will find a favorite.

Classic custard for honey cake

Classic honey cake custard has a delicate texture with a pleasant creamy aftertaste. To prepare the cream, you will need affordable products, and the process itself will not cause any trouble. In order for the cream to turn out, you need to carefully monitor the process.

1. 
   How to make classic honey cake cream at home? Prepare the ingredients.
2. 
   Pour milk into a ladle and add 30 grams of granulated sugar. Place it on the stove and wait for it to boil.
3. 
   Pour the yolks into the bowl and stir until smooth.
4. 
   Separately combine the remaining sugar and cornstarch. Stir well.
5. 
   Add the dry ingredients to the yolks and bring until smooth.
6. 
   Pour a little milk into the resulting mixture and combine until smooth. Then pour the mixture into hot milk and mix with a whisk. Place on the fire and cook with constant stirring.
7. 
   For taste and aroma, add vanilla extract and mix. Bring the cream to a thick consistency and boil for a couple of minutes with constant stirring.
8. 
   To cool the cream faster, first freeze the bowl. Then we transfer the cream into it. Cover the top with cling film and place in the refrigerator.
9. 
   After cooling, the cream is ready for use. Custard should not be frozen. Store it in the refrigerator for 2-3 days before use.
10. 
    The cream for the honey cake according to the classic recipe is ready! Bon appetit!

Sour cream for the Medovik cake

Sour cream for the Medovik cake perfectly soaks both sponge and shortbread cakes. A dessert with this cream turns out moist and juicy. Any inexperienced cook can prepare sour cream. Everything is as simple as possible. The cooking process will not create any difficulties.

Cooking time – 10 hours 10 minutes

Cooking time - 10 min.

Portions – 1

Ingredients:

• Sour cream 20% – 1 l.
• Powdered sugar – 4 tbsp.
• Vanillin – 1 gr.

Cooking process:

1. Take a deep bowl and place a colander on top.
2. You will need a fairly large piece of gauze, which needs to be folded into four layers. Line a colander with gauze.
3. Pour in a liter of sour cream.
4. Tie the ends of the gauze in a knot and put the structure in the refrigerator overnight.
5. The serum will drain overnight, making the cream thicker and denser.
6. Transfer the sour cream into a clean deep bowl and knead with a spoon.
7. Add powdered sugar in portions and add vanillin. Mix with a spoon.
8. Armed with a mixer, beat the cream until fluffy. At medium speed the process will take about 10 minutes.
9. We use the finished cream to assemble the cake.
10. Bon appetit!

Cream for honey cake with milk

The cream for honey cake made with milk is easy to prepare. If desired, flavorings with different flavors are added for taste and aroma. This cream is considered universal and is suitable not only for honey cakes, but also for layering other desserts. The cream turns out thick and holds its shape well.

Cooking time – 2 hours 00 minutes

Cooking time - 30 min.

Portions – 8

Ingredients:

• For the test:
• Honey – 3 tbsp. l.
• Granulated sugar – 4 tbsp.
• Soda – 1 tsp.
• Egg – 2 pcs.
• Wheat flour – 630 gr. + 4 tbsp.
• Cow's milk – 130 ml.
• Table vinegar 9% – 1 tbsp.
• Vegetable oil - for greasing the baking sheet.
• For cream:
• Cow's milk – 400 gr.
• Wheat flour – 2.5 tbsp.
• Butter 82.5% – 400 gr.
• Granulated sugar – 6 tbsp.
• Cognac – 1 tsp.

Cooking process:

1. We prepare the entire grocery set.
2. Break the washed eggs into a bowl and add granulated sugar. Combine in any convenient way until the sugar crystals dissolve.
3. Next, add milk and honey. Mix with a mixer. If necessary, soften thick honey in a water bath.
4. We extinguish the soda with vinegar and add it to the resulting mixture.
5. Next, add the flour passed through a sieve and mix with a spoon. I first add 500 grams of flour.
6. Sprinkle the table with three tablespoons of flour and place the dough on top.Pour a tablespoon of flour on top of the dough and knead the dough with your hands, adding the remaining sifted flour.
7. The dough will be soft and elastic.
8. Divide the dough into 5-8 equal pieces, depending on the size of the baking sheet and the desired thickness of the cakes.
9. Coat the baking sheet with vegetable oil using a silicone brush. We roll out each piece according to the shape of the baking sheet. Transfer to the prepared baking sheet. Place in an oven preheated to 180 degrees and bake for 5-10 minutes until done.
10. We bake all the cakes using this principle.
11. Preparing the cream. We dilute flour in 100 milligrams of milk. Breaking up the lumps. Heat the remaining milk with sugar. Add the milk-flour mixture and stir until it thickens, stirring constantly. Then cool completely. Add softened butter in portions and beat with a mixer. At the end, add cognac and beat until smooth.
12. We leave one cake for decoration. Assemble the cake, alternately layering the honey cakes with cream.
13. If desired, we make decor from mastic.
14. You can make mastic yourself or buy it ready-made in pastry shops.
15. You can decorate the cake in other ways. The honey cake was intended for a children's party. Therefore, the choice fell on decorations made from figurines, which are easier to make from mastic.
16. Grind the golden brown cake in a convenient way, but not too finely.
17. Decorating the cake.
18. Refrigerate for 10 hours, then serve dessert. Bon appetit!

Homemade cream for honey cake with condensed milk

Homemade honey cake cream with condensed milk is a recipe that requires a minimum of ingredients and time to implement. The most popular cream is used for shortbread, sponge or puff pastry cakes.We cook condensed milk ourselves or use ready-made milk to save time.

Cooking time – 2 hours 10 minutes

Cooking time - 10 min.

Portions – 1

Ingredients:

• Condensed milk – 1 can.
• Butter 82.5% – 300 gr.

Cooking process:

1. Take a can of high-quality condensed milk. We remove the label.
2. Place the jar in a saucepan with water. Place on the stove and cook for 2 hours, constantly checking that the water level is higher and covers the jar. If necessary, add water. Then cool the boiled condensed milk completely.
3. Place softened butter in a bowl. Add boiled condensed milk.
4. Using a mixer, beat the cream until fluffy.
5. By this time, the honey cakes are ready and completely cooled. Assemble the cake, alternating layers with cream.
6. We decorate the cake and put it in the refrigerator for soaking and stabilization. Bon appetit!

Cream cheese for honey cake at home

Cream cheese for honey cake at home turns out incredibly tasty, and desserts with it look like masterpieces of art. Cream cheese will ideally highlight the taste of not only honey cake, but also many other desserts. Preparing cream is a completely doable task, even if you are preparing it for the first time.

Cooking time – 6 hours 00 minutes

Cooking time – 1 hour 30 minutes

Portions – 8

Ingredients:

• For the cakes:
• Butter – 100 gr.
• Granulated sugar – 150 gr.
• Honey – 100 gr.
• Egg – 2 pcs.
• Salt – 1 pinch.
• Soda – 1 tsp.
• Flour – 400 gr.
• For cream:
• Cream 33% – 250 ml.
• Powdered sugar – 200 gr.
• Creamy curd cheese – 500 gr.
• Canned peach – 300 gr.
• For decoration:
• Strawberries - to taste.
• Blueberries - to taste.
• Grapes - to taste.
• Marshmallow - to taste.

Cooking process:

1. Wash and dry the eggs. Break into a deep bowl. Add a little salt and mix until smooth with a hand whisk.
2. Add 150 grams of granulated sugar and combine until the sugar crystals are completely dissolved.
3. Next, add honey and stir until smooth. Thick honey can first be melted in a water bath.
4. Then add soft butter, which must be removed from the refrigerator in advance.
5. Place the container in a water bath and heat the mixture, but do not bring it to a boil. The mass will become homogeneous, slightly increase and lighten.
6. Remove the mixture from the water bath and add baking soda. Mix vigorously.
7. Cover with a lid and cool completely.
8. After an hour we continue cooking. Add pre-sifted flour in portions.
9. Using a mixer with a hook, knead the dough.
10. Cover the finished dough with film and let it stand in the cold for 2 hours.
11. Sprinkle the work surface with flour and take out the dough.
12. Divide the dough into 2 parts of 350 grams each, and the third piece is all that remains. At the end, trimmings will be added to it and the cakes will turn out the same.
13. Cut a sheet of parchment to the size of the baking sheet and sprinkle with flour.
14. Place the dough in the center and dust with flour.
15. Roll out a round piece, the thickness of which is 3-4 millimeters.
16. Give an even shape to the workpiece. I use a lid.
17. Place the bowl in the center and cut out the middle.
18. Prick the cake with a fork.
19. Move the cake onto a baking sheet and bake for 6-10 minutes at 180 degrees until golden brown. Take it out and cool slightly. Carefully separate the cake from the parchment.
20. We repeat the steps 2 more times. You can use the leftover dough to make cookies or decorative items.
21. Prepare the ingredients for the cream. Cheese and cream should be cold.
22. Place chilled cream cheese in a mixing bowl.
23. After adding powdered sugar, pour in the cream.
24. Using a mixer, starting at minimum speed and gradually increasing speed, beat until smooth. Place the finished cream in the refrigerator, covering it with cling film.
25. Blot the canned peaches from moisture and cut into cubes.
26. Transfer the cream into a pastry bag.
27. Apply a little cream to the bottom cake and place it on a tray or plate.
28. We form drops of cream on top.
29. Distribute some peaches.
30. Place the cake and pour out the cream.
31. Put in the peaches.
32. Place the last layer of cake and cover with cream. Place in the cold to stabilize for about 2-3 hours.
33. After the specified time, decorate the cake at our own discretion.
34. We serve food. Bon appetit!

Delicious cream for honey cake with cream

A delicious cream for honey cake with cream is quite simple to prepare and makes the dessert unusually tender and tasty. Everyone can make cream from cream. It is important to choose a high-quality, proven product with a good shelf life. By following all the recommendations, the result will be excellent.

Cooking time – 8 h. 00 min.

Cooking time – 1 hour 00 minutes

Portions – 16

Ingredients:

• Cream 33% – 1 l.
• Granulated sugar – 150 gr.
• Powdered sugar – 150 gr.
• Egg – 4 pcs.
• Wheat flour – 4 tbsp.
• Butter – 200 gr.
• Honey – 5 tbsp.
• Soda – 1 tsp.
• Tincture – 2 tbsp.

Cooking process:

1. Preparing ingredients for the cake.
2. Wash the eggs and break them into a bowl. Add granulated sugar and stir until foam forms.
3. Add softened butter and alcohol.
4. After adding 4 tablespoons of honey, place the container in a water bath.
5. Add baking soda and stir the mixture until smooth.The color will become darker and the mixture will foam.
6. Add the sifted flour in parts and knead the dough.
7. Divide the honey dough into 8-10 parts. Then roll it out on parchment paper and give it an even shape using a lid.
8. Bake the pieces for 4 minutes at 180-190 degrees.
9. Cool the bowl and cream. Pour the cold cream into a chilled bowl. Using a mixer, beat until fluffy, gradually adding powdered sugar. When the cream is ready, add a tablespoon of honey and gently mix with a spatula. If the honey is thick, first dissolve it in a water bath and cool.
10. Assemble the cake, generously layering the honey cake layers with cream. Coat the sides of the cake with the remaining cream.
11. Grind the cake scraps into crumbs and decorate the cake. Refrigerate for 5-6 hours.
12. Serve the finished dessert with tea. Bon appetit!

Curd cream for honey cake

Curd cream for honey cake is the simplest and most budget-friendly version of the cream. The curd layer is prepared as simply as possible from simple ingredients. Everyone determines the fat content of cottage cheese independently. The cake turns out tender and moderately moist.

Cooking time – 6 hours 00 minutes

Cooking time - 30 min.

Portions – 8

Ingredients:

• Honey – 6 tbsp.
• Granulated sugar – 1.5 tbsp.
• Cottage cheese – 800 gr.
• Egg – 3 pcs.
• Wheat flour – 3-4 tbsp.
• Butter – 100 gr.
• Soda – 1 tsp.
• Natural yogurt – 300 ml.
• Walnuts – 1 tbsp.

Cooking process:

1. We take out the ingredients for making the cakes. Wash the eggs thoroughly and wipe dry.
2. Break the eggs into a bowl and add half a glass of granulated sugar. Whisk until smooth.
3. Add softened butter.
4. Next, add 3 tablespoons of honey, which can be slightly melted if necessary.
5. Place the bowl in a water bath. Add a teaspoon of baking soda and stir vigorously.
6. As soon as the mass acquires a homogeneous consistency, foams and changes color, remove it from the water bath.
7. Add sifted flour in portions and mix well.
8. We collect the finished dough into a ball and divide it into the desired number of cakes.
9. We spread the parchment on the table and roll out each part, giving it an even round shape using a lid or a flat plate. We also leave the trimmings on the baking sheet. Place in an oven heated to 200 degrees.
10. Bake each cake for 5 minutes. Then cool completely.
11. We take out the ingredients for the cream.
12. In a deep bowl, combine cottage cheese, 3 tablespoons of honey, a glass of granulated sugar and yogurt. Mix until smooth with a spoon or use an immersion blender.
13. We sort out the nuts from the fallen debris. If desired, dry them in a dry frying pan and chop them, but not too finely. Add to the cream and mix.
14. Assemble the cake on a flat dish, generously soaking it in cream.
15. Cover the sides of the cake with the remaining cream. Place in the refrigerator for 4 hours so that the cake is well soaked.
16. Grind the scraps into crumbs and sprinkle the top and sides of the cake. We decorate at our discretion.
17. Serve the treat with tea. Bon appetit!

Cream ice cream for honey cake at home

Cream ice cream for honey cake at home turns any dessert into an excellent treat. The delicate layer perfectly complements the fragrant cakes. As you know, honey cake has many recipes, both from shortbread and biscuit dough. The ice cream will saturate any dough and make the cake tender and soft.

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 1

Ingredients:

• Granulated sugar – 100 gr.
• Vanilla sugar – 10 gr.
• Egg – 2 pcs.
• Wheat flour – 3 tbsp.
• Condensed milk – 150 gr.
• Butter – 120 gr.
• Sour cream 20% – 350 gr.

Cooking process:

1. We prepare the products.
2. Wash and wipe the eggs dry. Break into a deep bowl.
3. Add 100 grams of granulated sugar and vanilla sugar.
4. Combine thoroughly until smooth.
5. Next, add sour cream. Be sure to be fresh, fatty and of good quality.
6. Add 3 tablespoons of sifted flour.
7. Place a ladle of water on the fire and bring to a boil.
8. Place the bowl in a water bath. With constant stirring, brew the base to a thick, smooth texture.
9. Then remove the bowl from the water bath, cover with film and cool completely.
10. Separately, using a mixer, bring the softened butter to a fluffy state.
11. Continuing to beat, add the cold custard base to the whipped mass in portions.
12. Before use, place the filling cream in the refrigerator to stabilize. Bon appetit!

Custard for honey cake with starch

Custard for honey cake with starch can be prepared even by someone who is not a pastry chef and is generally familiar with desserts. This recipe is suitable not only for honey cake, but also for other cakes and pastries. Custard soaks well not only biscuits, but also shortbread dough.

Cooking time - 20 minutes.

Cooking time - 20 minutes.

Portions – 1

Ingredients:

• Cow's milk – 500 ml.
• Granulated sugar – 100 gr.
• Vanilla sugar – 1 tsp.
• Egg yolk – 2 pcs.
• Corn starch - 3 tbsp.

Cooking process:

1. We take out the ingredients for the cream. Eggs and milk must be fresh.
2. Pour milk into a thick-walled saucepan and place it on the fire. Heat well, without bringing to a boil.
3. We wash and wipe the eggs.Separate the yolks from the whites. You won't need the whites, pour them into a container and place them in the refrigerator until use.
4. Add sugar, vanilla sugar and starch here. For desserts, corn starch is most often used; it does not leave an aftertaste, and products with it are more tender, unlike potato starch.
5. Stir thoroughly.
6. Add the resulting mixture to the heated milk and vigorously mix with a whisk, breaking up any lumps.
7. Cook the cream until thick and immediately remove from the stove. Cover with film in contact to prevent the formation of a weathered crust.
8. The cooled cream can be brought to a smooth texture using an immersion blender. We use it for its intended purpose.
9. Bon appetit!

Caramel cream for honey cake

The caramel cream for the honey cake is dense and holds its shape well. To prepare caramel cream you only need two ingredients and half an hour of free time. The cream is suitable not only for layering honey cakes, but also for assembling various desserts and their decoration.

Cooking time - 10 min.

Cooking time - 10 min.

Portions – 1

Ingredients:

• Caramel – 250 gr.
• Cream 33% – 500 ml.

Cooking process:

1. Take 500 milliliters of fresh heavy cream and 250 grams of caramel.
2. Pour the cream into a deep bowl. Armed with a mixer, beat until fluffy.
3. Without ceasing to operate the electrical appliance, pour in the caramel.
4. When all the caramel is in the cream, beat the mixture until light and smooth.
5. After turning off the device, leave the cream alone for a few minutes. Then we use it as a layer and decoration for our favorite desserts. Bon appetit!