Honey cake made with condensed milk. How to make a honey cake with condensed milk, a recipe with a photo

Recipes for making cakes at home.

honey cake with condensed milk

1 hour 30 hours

370 kcal

5 /5 (2 )

Of course, the skin lover has his own favorite among cakes. Ale cake “Honey cake” with cream and condensed milk, melodiously, everyone loves: both adults and children. The wine is not boringly sweet, incredibly delicate and savory. Suitable for the Christmas table and for tea at a high school family table.

I would consider the recipe for the classic “Honey cake” cake with condensed milk to be very difficult to prepare. There are misunderstandings in the culinary arts. In order for the cake to be unforgettable, you will need to put your soul into preparing two things: the cake layer and the cream. And then just take the cake and get satisfied. Let's get ready.

Ingredients and preparation

Kitchen appliances and beginnings:

• stewpan;
• Bowl;
• mixer (wine);
• wooden spatula;
• rocking chair;

• cutting board;
• food pilaf;
• parchment paper;
• leaves;

• oven;
• blender;
• wooden spoon;
• serving plate.

Main products:

For cakes:

For the cream:

Select ingredients

In order for the cake to be truly moist, you need to choose the right condensed milk. Or make it yourself in your own kitchen. For this you need milk, zukor, soda and 4 hours. The storage area can include toothpaste and palm oil, and glue for trellises. It is important to read the label when purchasing condensed milk. Condensed milk is called “Whole condensed milk with zest” or anything else. The warehouse contains bottles of: unselected cow's milk and zukor and more barberries, stabilizers and more.

You also need sour cream for the cream. It’s really good, so it’s a natural product, until the tops and sourdough are included in the warehouse. You will need sour cream with at least 25% fat content. It mixes well with the zucchini, and the cream comes out thick and juicy.

Cake recipe for “Honey cake” with cream made from boiled condensed milk and sour cream

Korzhi

1. Set the oven to heat up to 200°C. Place olive oil, honey and zukor in a saucepan. Place on low heat.
   
   
2. Beat the eggs in a bowl. When the butter-honey-curd sumish is warmed up, add beaten eggs. Heat the mixture and stir with a spatula until the oil and the zur are dissolved. Rub the saucepan for another 5 minutes on the fire until white skin appears. This is due to heating. There is no need to boil the sumish every time. Add soda, bake it until it “pops” and remove the saucepan from the heat.
   
   
3. Pour the egg mixture into a mixer bowl and add thoroughly. At medium speed, knead the dough until smooth. Form a ball from the dough, cut it into place and fill it with 5 pieces.
   
   
4. Divide the resulting dough into 8 pieces with a knife, from which several layers of cakes will come out. Form 8 small balls from the dough and cover them with grub spit.
   
   
5. Slap the dough with beans and roll the skin with a rocker into a mold with a diameter of more than 24 cm. Pierce the skin with a fork over the entire surface.
   
   
6. Transfer the cake onto a lined parchment paper. Bake the leather cake 2 times at a time at 200 °C. While one cake is bubbling, cover the bottom with spittle to prevent the stench from swirling.
7. As soon as you have removed the first crust from the oven, let it cool for a couple of quills and cook with|iz| The cake is a circle with a diameter of 24 cm. For this purpose, manually form a baking dish with this diameter. Remove the bottom of the pan, place the sides of the pan on top of the crust and press into place.
   
   
8. In this manner, make 8 neat, round cakes and stack them one on top of the other.
   
   
9. Place the leftovers that have accumulated outside the mold on the deco and bake 5 more quills in the oven. The stench may fade to a burgundy-brown color.
10. With the help of a blender, the cute Burshtin trimmings are mixed into a crisp.
    
    

Cream

Cake folding

Read also about how to properly prepare the “Honey Cake” cake with sour cream.

Video recipe for “Honey cake” with condensed milk

Marvel at this video for a good, simple recipe for homemade “Honey Cake” cake with hair peas, condensed milk, decorated with almond pellets.

Honey cake. (Very tasty))

For dough:
75 grams of vershkova oil.
1 teaspoon of soda.
1 bottle of cucru.
2 eggs.
3 bottles of Boroshna.
1.5 tbsp. spoons of honey.
Cream:
380 grams of boiled condensed milk.
380 grams of milk, which thickens|thickens|.
Option 2 cream:
500 grams of sour cream.
1 bottle of cucru.

💛 There are still a lot of delicious recipes on my channel!
💜 WATCH OTHER VIDEOS TOO!
For those who can support the development of the channel
qiwi +77471828129
Baking and dough, ready for tea
Easy to prepare and delicious cakes
https://www.youtube.com/playlist?list…
The buns are so delicious, you'll lick your fingers.
https://www.youtube.com/playlist?list…
Other flavors, simple and even more delicious
https://www.youtube.com/playlist?list…
Not licorice vipichka, pies and pies. Try Raja.
https://www.youtube.com/playlist?list…
Pershi stravy, soups for every day
https://www.youtube.com/playlist?list…
Salads for weekdays and for the Holy Day
https://www.youtube.com/playlist?list…

You can cover the cake with white or chocolate glaze and decorate it with berries and fruits. Another option: grate with chocolate and peas. Everything here depends on your mood and imagination.

Cake preparation options

There are a lot of recipes for “Medovik”: “Divo”, “Honey Winnie-the-Pooh”, “Nathnennya”, “Bdzhilka”. The stench appears in the main product of the cream and is evident in the cake of peas, cocoa, chocolate and dried fruits. Instead of condensed milk in honey cakes, you can also use sour cream (with sour cream), or custard, top-swept cream, or caramel. You can add peas, dried fruits, and soak the cakes with cognac. Also sizzle with chocolate or almond cake from the grated honey cake.

You can make not 8 thin cakes, but 4 thick ones, and then the cakes are ready to be cut in half. The ones you roll will need to be twice as long and as thin as possible. Now there is an option to buy ready-made honey cakes to save time. Well, as you noted, making cakes on your own is not at all difficult, and you can easily see them in your kitchen. Why don’t you miss the good aroma of honey vipka!

Write to us if you enjoyed the “Honey Cake” cake with condensed milk for my recipe. Perhaps you have your own signature recipe for this cake, please share with us. We will be glad to see your pages with comments, respect, updates and new recipes. Cook with love.

Okay, you got it. Pisatimu Honey cake. Tim really deserves special respect for the cake!

There are so many variations of the honey cake that it’s hard to say which recipe for this cake is classic. As a rule, honey cake, also known as Rizhik, is prepared with custard, sour cream or butter cream and condensed milk. In our family, we are especially fond of boiled condensed milk, so we chose, happily, a Honey Cake with boiled condensed milk.

Ingredients:

For cakes:

• tsukor - 220 gr.
• vershkova butter - 100 gr.
• honey - 100 gr.
• eggs - 2 pcs.
• soda - 1 tsp.
• Boroshno - 500 gr. (± 50 gr.)

For the cream:

• vershkova butter, rosem'yakshene - 250 gr.
• boiled condensed milk - 1 can

Preparation:

1. To prepare the cake layers For the cob, we need to melt the zuccor, top butter and honey in a steam bath until the mixture becomes homogeneous.
2. In a bowl, lightly beat the eggs with a fork and add them to the bowl with melted butter and zucchini. Stir and continue heating in a steam bath until the pulp is broken down.
3. Then add soda and cook, stirring occasionally, until the masa stops foaming under the soda.
4. Remove the bowl from the heat and add the mixture in small portions, then sift and mix with a spoon.
5. Once the dough has thickened, transfer it to a work surface and continue to add flour, thoroughly kneading the dough with your hands. (Twist the dough until it’s done until it’s sticky)
6. Form the dough into a cowbass shape, wrap it in grub butter and place it in the refrigerator for at least 1 year (maybe overnight).
7. We heat up the oven to 160-170º. The dough is divided into 8 equal parts and the crust is formed from the skin. We put the cakes in the refrigerator and leave one cake on the work table.
8. On a sheet of parchment, the dough is heated into a very thin layer, covered with grub. Viriza, for the pre -new Tarlyki Krugliy Korzh diyameter, Blizko 26 cm, prokoli in Kilkokh Mixy Vilka I Vipіkami at once with the rifles to the svytnaya ore vidttyinka (important not to re -lace!) Lengers of 5 hwilin. While the cake is waiting, it’s hot to step on and so on with all the cakes.
9. To make the cream, beat the butter at room temperature until the butter becomes white in color. Continue beating, add 1 can of boiled condensed milk, adding 1 tbsp.
10. Divide the cream into equal pieces over the cooled cake layers (a little cream is reserved for the sides of the cake). We coat all the cakes and sides with cream.
11. Place the cake slices in a blender and drizzle the top and sides of the cake, lightly press with your hands and let the honey cake sit in the refrigerator for at least 6 years. Best for the night.

If necessary, you can mix the cakes with hairy peas and decorate them with them.

A delicious cake at the end of the Yuletide feast will not be deprived of both children and adults. Guests should always be asked to choose the right food. I have tried a lot of different types of cakes.

Many of them have a lot of respect, but after all, it’s a dessert that always delights with its aroma and honeyed taste. I bet you won’t go past this recipe - tender and aromatic, yet simple and delicious, the classic recipe for the “Honey Cake” cake with condensed milk and sour cream, which is prepared from available products.

Kitchen utensils and equipment: flat and deep plates, deep bowl, medium-sized bowl, mixer, rocking chair, round sheet, tablespoon and teaspoon, wooden spatula, lower, small saucepan with handle, cooking surface, oven, refrigerator.

Necessary ingredients

• Honey - 3 tablespoons;
• Chicken eggs – 3 pcs;
• Tsukor-pisok – 200 g;
• Boroshno wheat (wheat variety) – approximately 600 g;
• Oliya vershkove - 50 g;
• Soda – 1 teaspoon;
• Ocet table - 2 teaspoons.

• Fat sour cream – 200 g;
• Condensed milk – 250 g;
• Oliya Vershkova - 150 g.

Cooking sequence

1. We place the saucepan with the handle on the water lazne. We put butter, honey, eggs and zukor in it. and it heats up. It’s impossible to reach the other side when I take off the top of the mass.

• Sift on the surface of the bean until the dough is soft. Remove the bun from the refrigerator, once it has cooled, and divide it into 6-7 pieces.
• Now we begin to finely unravel the skin. Take a flat-shaped plate, place it on the dough until it is soft, and cut off the edge protruding beyond the plate.

• Round-shaped cakes are baked with beetroot so as not to stick. Then we heat up the oven to 180 degrees and begin to bake the crust. The skin contains 6-8 hvilins. As soon as the cake has browned, we place it on a flat surface. When removing and folding the cakes, be careful - the smell is delicate and they can be easily damaged.

In the meantime, our cakes are cooling, the time has come to prepare the cream.

1. Place the small saucepan again in a water bath and add oil to it. We melt it, and then let it cool to room temperature.
2. Pour sour cream into a deep bowl, then boil condensed milk and add topped butter, beat well with a mixer. Place the finished cream in the refrigerator for a couple of years until it thickens.

You can also make a quick recipe for the Cream for the Honey cake.

We have reached the final stage of preparing our “Honey Cake” - this is our collection.

1. We take a flat piece of cake with a small side on which to serve the prepared cake, coat the skin of the cake well with cream and fold it one on top of the other.

• The edges of the cakes are also carefully coated with cream, so that the cake will drain evenly. We take the cream that drips down from the sides with a spoon from the bottom of the herb and spread it a few more times onto the edge of our “Honey cake”.
• The cake needs about 6 years to bake, or better yet, put it in the refrigerator overnight.

The cake is ready for six years before serving. I hope that your vipka turned out to be as tender and fragrant as mine. Put on the kettle and invite your family and friends for tea with this delicious “Honey Cake.” Prepare with us and live with satisfaction!

There are many options for preparing the crust of this cake with condensed milk. One is with thin cakes, as described above, and the other is a version with sponge cakes.

This cake has three layers, which are cut completely, and the cream seeps through the shell of the porous structure. In this case, the smell does not stick out when cutting the edges, because the smell sticks out in a round shape.

• If you do not have allergies, you can add finely chopped pea hairs to the cream.
• If the edges of the cakes become stiff, it is best to trim them.
• To thicken the cream, boil the condensed milk for at least two years.
• You can decorate the top cake with melted white or dark chocolate, and sprinkle the sides of the cake with cake.

Krok 1: ready-to-eat butter.

For the cob, place top butter and margarine in a saucepan or small saucepan and place the container on medium heat. When stirring steadily with a tablespoon, heat the component until it becomes rare. Then, remove the burner and place the top product aside until it cools to room temperature.

Croc 2: the dough is ready.

Immediately after the oil has cooled, pour it from the container into a deep bowl. There we break eggs and add honey and tsukor. Mix everything well using a tablespoon or a mixer, or a hand whisk until a homogeneous mass is formed. After this we add a teaspoon of soda, slaked with ottotom. Uvaga: Add the remaining ingredient bit by bit so as not to overdo it. Now mix well again with the available equipment. Then pour the mixture into a bowl in small portions and at the same time beat everything with a whisk or mix with a spoon so that the dough does not form breasts. Uvaga: Our dough may not come out too thin, but will be ready to serve, and then it will be easy to work with it all year round. Then, as needed (the scraps will all be stored in the beard), add the beard ingredient to the dough, no longer reaching the amount indicated in the recipe. If you want me to eat it again, 600 grams of beard, without the doctor, will be left on the kitchen table. Afterwards, transfer the test ingredient to the kitchen counter, dust it with flour. The most important thing: the best way to do this is to work through, viscous pieces of dough from the main piece in the bowl. Usyogo is visible in us 5-7 balls honey cake. Well, the little skin is ready for the additional rocking chair near the test layer. Then, using a flat plate that suits your diameter, place the dishes on the layer and cut them with a knife, touching the sides of the plate. Place the finished cake on a dusted flour mixture and proceed to the next piece of dough. We bake the skin cake across the deck in the oven at temperature 180-200°С with a pull 5-8 hvilin. Uvaga: Sometimes we check the stage of readiness of the cake, which is indicated by the appearance of a golden-blush color on the surface of the cake. Using a wooden spatula, the finished cake is transferred to a flat flat plate, behind which the dough layer is cut out. Because the cakes themselves come out even more tender, the process of transferring the dough mixture of the cake from the sheet to the plate is carried out especially carefully.

Krok 3: ready-to-eat butter.

Now we need to melt the butter again, not for dough, but for cream. For this purpose we repeat the procedure from the cob until the end. Place the ingredients in a saucepan and place on medium heat. With steady stirring with a spoon, bring the oil to a thin mixture. Afterwards, the burner is dampened and the ingredients are removed from the boiler, so that it cools to room temperature.

Croc 4: ready-made cream.

Then, pour the cooled top butter into the middle bowl, and also add sour cream and condensed milk, which we previously boiled. Mix everything well with a tablespoon or beat with additional whisk until smooth. After this, put the container with thickened cream in the refrigerator for 2-3 years Let it sit and become thick.

Lesson 5: Prepare honey cake with condensed milk.

Well, our cakes have cooled down, and the cream has already brewed and become thick. So now we can move on to the most important and final stage of preparing the food. Now, put the cake on a serving dish. Uvaga: If the edges of the cakes are too tough and thick, they can be carefully cut with a knife. In this case, it is necessary to avoid any thickening of the cream, but we still roll it over the cakes directly into the dishes. Therefore, it is best to insure yourself with this authority! And now, using an extra tablespoon, lightly coat the base of the cake with thickened cream, not forgetting about the edges of the cake. We carry out the same procedure with the cakes that we have lost, placing them one by one. And finally, so that our licorice herb has soaked in cream and poured, put it in the refrigerator. and 6-8 years. This is the best time to prepare the cake close to the evening, so that you can then avoid soaking it in the refrigerator all night.

Croque 6: serve honey cake with condensed milk.

After the allotted time for the cake to soak has passed, we will have a delicious cake with the outer layers and aromatic cream. Believe me, this honey cake with condensed milk just melts in your mouth. Well, it’s just impossible to get fucked. This pastry can be immediately cut into small pieces with a knife and served to the table to enjoy with a cup of hot tea or cava. Bon appetit!

- – To prepare crusts from dough, you can use a number of options. I prefer the first one, which I described in the recipe itself. What about before the others? You can also roll out 2-3 cakes on the kitchen table, and after baking, carefully cut the skin thinly using a knife. This way, the cakes will absorb the cream better. Or you can divide the dough into even more sheets - 8-9 pieces and carefully roll them out on the table, using your hands to form a mold. With this option we don’t need a plate, but I would like to immediately note that the cakes will not be completely equal around the edges.

- Honey cake with condensed milk can be decorated with melted chocolate or pea cake, and you can also paint the cake pieces that have been lost, or you can trim the dough and paint them on the cake. You can add cocoa powder to the cream and, after mixing well with a spoon or a whisk, lightly coat the remaining top ball with such cream.

- - Respect: in order for you to get a thick cream, you need to boil the milk for a long time, which thickens|thickens|. Therefore, it is necessary to proceed carefully to this process and cook the product for at least 2 years with dill in a deep saucepan.

- – To prepare a cake, as well as any other cake, you need to use a lot of ingredients and only verified brands. Indeed, if the cakes are not baked, then the grass itself will not come out.

Chantly, everyone knows this cake, like a honey cake. This taste is familiar from childhood, when my mother and grandmother baked it, and then my family gathered around the table to try this dish. This cake is suitable for Saints Day - National Day, New Year's Day, 8th Birth. Dekhto Milkovo appreciates that preparing honey cake is easy, but it’s not so. There are many ways to prepare honey cake, including condensed milk. For the classic honey cake recipe with condensed milk, the consistency is also high.

Classic honey cake with condensed milk

The gentleman’s skin knows such a simple recipe. To prepare the required ingredients:

For the cream:

• vershkova butter – 100 g;
• condensed milk – 250 g.

For the test:

• Boroshno - 2 bottles;
• tsukor – 1 bottle;
• eggs – 3 pcs.;
• soda - 2 tsp;
• ocet - 1 tsp;
• honey - 1 tbsp. l.;
• vershkova butter – 50 g.

Cooking sequence:

1. Remove the butter from the refrigerator until it becomes soft, or melt it in a water bath.
2. Turn on the oven so that it is thoroughly heated.
3. To prepare the dough, break the eggs into a container and add the zukor to them. Remove the consistency and thoroughly stir until the mixture becomes white.
4. Next, add honey to the ingredients and distribute evenly among the mixture.
5. Begin to gradually add to the container thoroughly, then stir until the breasts are completely cooked.
6. Squeeze the baking soda, add to the dough and mix. The consistency may resemble thick sour cream.
7. Once cut, the dough is divided into pieces to form several layers.
8. The baking pan is lined with oil in front, pour out the first part of the dough and distribute it evenly over the surface. The dough is baked in the oven for 10 pieces at a temperature of 200 C. Other cakes are baked in the same way.
9. Let's start preparing the cream. The mechanism here is simple - add the oil into a container and beat with a mixer. Pour in the condensed milk step by step, without forcefully whipping the cream.
10. After the cakes have cooled, coat them with cream and add one to another. On the sides of the animal we also coat everything with cream. Cover one of the cake layers and sprinkle the cake with crumble.
11. To soak, place the honey cake in the refrigerator for 6 years.

Honey cake with sour cream and condensed milk

Also light, but no less tasty, is a version of honey cake with sour cream and condensed milk.

The following ingredients are required:

• Boroshno - 600 g;
• eggs – 3 pcs.;
• tsukor – 300 g;
• honey - 3 tbsp. l.;
• Ssoda – 5 g;
• vershkova butter – 50 g.

Cream:

• condensed milk – 350 g;
• full-fat sour cream – 250 g;
• vershkova butter – 200 g.

Cooking method:

1. Turn on the oven until it reaches the desired temperature.
2. First, put the butter out of the refrigerator to make sure it's soft.
3. Place the oil in a container, add the zuccor and honey, and place it on a steamer. Stir this until the curd breaks down and the mixture becomes homogeneous. Then we add soda there. Continue to simmer this mixture in a water bath until it thickens. After that, take him out of the fire.
4. Now add eggs to the full capacity, one at a time, stirring thoroughly.
5. After this step, it is thoroughly boiled and stirred. First add flour, it is necessary to sift.
6. The finished cake is divided into parts - inserts, the size of the cake layers. The leather cake is spread on the surface of the drizzle and placed across the deco, coated with top butter. The skin cake is baked at a temperature of 200 degrees for 4-6 minutes.
7. Preparing sour cream is simple. The thickened milk and softened butter must be beaten together with a mixer. Please add|add| sour cream and beat again.
8. The cakes are completely washed off with cream, adding them every night. The sides and top of the honey cake are also coated with sour cream.
9. We sprinkle the cake with one of the coated crusts or scraps from it and let it soak in the refrigerator for 6 years.

Honey cake “Soti” with condensed milk

One of the original and even delicious cakes is the “Soti” honey cake. For this preparation you will need the following products:

For the test:

• Boroshno - 1 bottle;
• eggs – 1 piece;
• tsukor ½ bottle;
• honey – 50 g;
• vershkova butter – 50 g;
• ocet - 1 tsp;
• soda - 1 tsp.

For the cream:

• boiled condensed milk – 200 g;
• sour cream - 2 bottles;
• tops 33% fat – 150 g;
• honey – 50 g;
• gelatin - 10 g.

Cooking mechanism:

1. Beat the eggs thoroughly in a deep container. Then add top butter, honey and soda to the pulp, slaked with otto. Place the mixture in a water bath and stir until smooth.
2. After this we begin to sift thoroughly. After the dough has been kneaded, divide it into even pieces (approximately 6-7).
3. If the dough is cold, it is necessary to subtly roll it into a banana mold and place it on the deco, first covered with baking paper. The leather cake must be baked in an oven at a temperature of 200 C for 10 minutes.
4. The new container contains tops, sour cream, honey and condensed milk. Everything is well beaten with a mixer. Transfer one half of the cream to another bowl and add gelatin (which should be mixed first with a small amount of water) and stir until the mixture is removed.
5. After the cakes have cooled, coat them with cream and place them overnight. The sides are also coated with cream. We coat the top of the honey cake with cream and gelatin, and then put the butter with the bulbs and press them.
6. The cake is placed in the refrigerator for the first year, then the melt is removed and the honey cake is allowed to soak for another 6 years.

The result is a rich and simple honey cake.

Honey cake with condensed milk and jam

One of the original options for preparing honey cake is a recipe made from vikristan jam. Vono can buti obrene to your taste.

To prepare the required ingredients:

For the cream:

• boiled condensed milk – 2 cans;
• honey – 50 g;
• peas – 100 g;
• jam – 250 g;
• vershkova butter – 250 g;

For cakes:

• Boroshno - 650 g;
• eggs – 3 pcs.;
• honey – 50 g;
• tsukor – 1 bottle;
• soda - 1 tsp;
• burner – 30 g;
• margarine - 50 g.