The “classic” honeycock is an amazingly tasty dish familiar to everyone since childhood. Despite the fact that we will prepare at home, this recipe can be surprised even by visitors to prestigious restaurants - the texture of the dough will turn out to be such delicate.
Ingredients for a honey carrier
To prepare a delicious cake, we need the following products for the test and cream:
- honey (a tablespoon with top),
- eggs (medium, 2 pcs.),
- flour (2 glasses of 250 ml.),
- butter or margarine (so that there is enough to lubricate the container),
- soda + lemon juice (half a teaspoon + a few drops for extinguishing),
- sour cream (40 ml.)
- sugar or sugar powder (glass).
How to cook a honey cub
We will consider the classic recipe for this delicacy below, and then we will mention several tricks that will make it only tastier. First, we will prepare the basis for the cake, and then we will deal with cream and impregnation. To knead the dough:
- Combine a tablespoon of honey in one container, two medium chicken eggs, a glass of sugar (250 ml.) And stir well until a homogeneous mass is obtained (it is advisable to do this slowly, manually, without the use of a blender).
- Sut the flour well and gradually, enter it into the resulting mixture on the tablespoon (in total, 2 cups will be required for this number of products).
- Next, we extinguish soda with vinegar or lemon juice (half a teaspoon per ten drops) and add to a container with ingredients.
- We knead the dough, which should resemble fat sour cream by consistency, but do not spread.
- Now the time has come to prepare a baking sheet for baking: we coat the entire area with margarine or lieped up with parchment paper, lay out the dough, distributing it as evenly as possible.
- We bake the cake for about 20 minutes at a temperature of about 200 degrees.
- When half the time came out, cover the cake with foil or culinary paper on top.
- We repeat three times, receiving several “layers” for the future honey carrier.
A cream for a honey carrier
When the first cake is sent to the oven, we proceed to the creation of the cream. There is nothing complicated in this part. Mix a glass of sugar or sugar powder with 400 ml. sour cream. It is desirable that the latter would not be “just from the refrigerator”, but stood a little in a warm kitchen, with the oven turned on. This will allow the sugar to dissolve and distribute evenly throughout the impregnation. The cream is ready! When the dough ripens and bakes well, take it out, let it cool a little and cut in half along. Lubricate the halves with cream, if desired, add more cakes on top, repeating the previous procedure. As a final chord, it is customary to sprinkle with crumbs abundantly. To make it, you need to interpret (or break it) in the mortar of a separate layer of finished dough, or accurately and evenly cut the non -casual “sides” of cakes. Sprinkle with crumbs from above and on the sides, Voila - our honey is completed!
Delicious variations of a honey carrier
Many professional chefs and confectioners noticed one pleasant feature that allows you to diversify the standard honey officer and even improve it, giving the treat an unusual creamy taste, tenderness and airiness. The secret is to prepare two creams at the same time - sour cream and with condensed milk. In the latter case, 200 g of soft butter with one can of high -quality condensed milk is rubbed in one plate. Corges are coated together or alternately.
In addition to the described, there are a huge number of variations of the "Honey" cake. Risk, experiment, and perhaps your recipe will become the next culinary masterpiece.
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