Honey cake with custard - how to diversify your favorite dish

Posting in group: Cakes

Any cream for the Honey cake is suitable, although sour cream recipes are considered classic. In fact, the most important thing is that the layer is sweet. The main secret of a cake is its crust, not the filling. An interesting fact - although traditionally Honey cake is decorated with crushed cake crumbs or finely crushed nuts, this is only a custom.

In fact, any other decoration goes well with this type of baked goods, from confectionery sprinkles to sweet fruits and thick syrups. But, despite the scope for creativity, the cake, even when made at home, remains unchanged; even non-standard types of cream are rarely used.

Classic recipe

Sour cream for Honey cake (the simplest type of recipe) is suitable for any cake with thin sponge cake layers. But because of its sweetness, it goes best with this type of baked goods.

Composition of ingredients

This recipe uses only natural dairy products. You need to choose them by checking the composition.

A set of required products:

sour cream (at least 20% fat) – 500 g;
condensed milk – 400 g;
butter – 100 g;
honey - 1 tbsp. l.

Instead of honey, you can use sugar in the same amount; you can skip sugar and honey so that it is not too sweet.

Step-by-step cooking process

The mixture with honey must boil, but, contrary to popular belief, honey will not lose its beneficial properties and will not become harmful.

Required procedure:

Soften the butter by removing it from the refrigerator 30 minutes before the start of cooking.
In a metal bowl, mix condensed milk, honey and softened butter.
The mixture is heated and brought to a boil. During the process you need to constantly stir the substance.
Allow the boiled mass to cool to room temperature. Then add sour cream and beat the mixture with a mixer for about 1 minute.
Once ready, spread the cream over the cakes and allow them to soak.

The article discusses examples of sour cream recipes for Honey cake.
It is advisable to grease the outside of the cake after the cakes are soaked; this takes at least 1.5 hours.

What can I add?

You can add a little fruit or berry puree to this type of cream, along with sour cream, when the substance has cooled. Certain fruits and berries will give their flavor to the cream, so you can make, for example, strawberry or cherry cream for Honey cake.

The juice of dark berries will also color the product in different colors - blueberries will give a blue-violet tint, red currants, cherries, raspberries will give different shades of red, and so on.

How to serve a dish

The cream is served by soaking the cake layers with it and applying it to the outside of the cake. You can sprinkle the dish with crushed nuts on top. Alternative options are to decorate the surface with meringue or finely chopped fruit.

With boiled milk

You can change the classic taste if you replace the main component with boiled milk. Anyone can guess that the finished product will become sweeter. It is worth noting that such impregnation for desserts is almost impossible to spoil and can even be stored in the refrigerator for a couple of days.

Ingredients

Varenka - 1 jar
Butter - 1 pack.
Vanillin - 5-7 g
Cognac – 30 ml
Condensed milk - added to achieve desired consistency

Preparation

You can quickly prepare the cream for Honey cake with boiled condensed milk if you prepare the ingredients in advance. Place them on a table or other work surface until they come to room temperature.

The first thing you need to do is put the dumplings and butter in a special container (it’s better if it’s ceramic or metal). Mix the main products using cutlery.

Add the remaining ingredients and beat the resulting mixture with a whisk. To get a delicate cream for Honey cake, you will have to add condensed milk (don’t forget to continue whipping). The amount of product needed depends on the consistency of the resulting mass. If the cakes are not lubricated immediately, then you need to take into account that the impregnation will become tender only at room temperature, so you need to take it out of the refrigerator in advance.

Milk-sour cream

Sour cream for Honey cake (recipe with milk) is prepared to make patterns and other decorations on the cake. It turns out softer, slightly liquid, compared to other varieties.

Composition of ingredients

This recipe does not use butter; it is made with gelatin for thickness. Theoretically, you can replace it with other gelling substances (for example, agar-agar or pectin), if you can get them. However, the result is quite unpredictable, because the technology for using these products is completely different than gelatin.

Set of main products:

sour cream (preferably 30% fat) – 240 ml;
vanillin – 5 g;
milk – 130 ml;
sugar – 80 g;
gelatin – 6 g.

An important detail is that if you replace sugar with honey, the taste will completely change and the cream may be too sweet.

Step-by-step cooking process

If gelatin is used from a package, proceed as indicated in the recipe. If you use gelatin plates (ready-made thin sheets of gelatin diluted in water), you will initially need to use slightly warmed milk.

Gelatin is mixed with cooled milk. It should swell, this will take a few minutes.
The mixture is stirred and placed in a water bath or low heat. Bring to a boil and immediately remove. It is very important not to overheat the composition, otherwise the cream will not work.
Place sour cream, vanillin and sugar in a separate bowl. Beat with a mixer until smooth.
Both mixtures are combined, also stirred with a mixer, you can beat a little.

At each stage, it is very important to continuously stir the products so that there are no lumps, nothing burns and everything is evenly combined.

What can I add?

Cinnamon or ground cloves are usually added to sour cream according to this recipe to diversify the taste. You can put it instead of vanilla, you can put all three spices.

How to serve a dish

The cream according to this recipe is applied to the top of the cake and squeezed out through a pastry syringe. For beauty, the cream on the cake can be decorated with confectionery sprinkles.

Curd and sour cream

Sour cream for Honey cake (recipe with cottage cheese) does not soak the cakes much, it turns out dense and may seem a bit dry. But it does not have a cloying sweetness, which means it can be used when a softer taste is needed.

Composition of ingredients

For this recipe, it is better to take cottage cheese that is not very fatty, crumbly, since sour cream will be needed, on the contrary, with a high fat content. Some advise choosing these products where they are sold by weight or in general, in farm food stores. But, as practice shows, there is no difference for the cream.

Main set of products:

sugar – 240 g;
cottage cheese – 550 g;
sour cream (30% or 40% fat) – 550 g.

You can use either white or brown sugar; this will not affect the taste or consistency. Sometimes sugar will be replaced with honey, but you will not have to add it by weight. The best option in this case is to gradually add spoonfuls, taste and stop when the desired level of sweetness is reached.

Step-by-step cooking process

This recipe does not require heating anything; the whole process will take no more than 20 minutes.

The cottage cheese is rubbed through a sieve or crushed with a blender so that a soft mass without lumps is obtained.
Add sour cream and stir. If it seems too dry, you can add no more than 1 tbsp. l. cream or milk and mix again, but usually just sour cream is enough.
Beat the mixture, gradually adding sugar. You need to continue until it stops crunching when stirred.

In addition to the mixer, you can use a blender by changing the attachment. A whisk or, if you have one, a whisk attachment like a mixer will do.

What can I add?

Add 1 tsp to the cream according to this recipe. instant coffee to give a brownish tint and a specific taste, or crushed nuts. The latter does not significantly affect the taste, but the cake turns out to be more original - the classic Honey cake does not imply cream with nuts.

How to serve a dish

This cream can be served separately from the cake, as an independent dessert or as a filling for cookies. For the Honey cake, curd and sour cream is combined with more liquid varieties in order to apply patterns to the surface, decorate with inscriptions and so that the topping holds better.

Banana sour cream

The cream for Honey cake is made not only completely sour cream. There is a recipe using banana and lemon juice. The result is a fruit cream with a characteristic taste, non-standard for a classic cake of this type.

Composition of ingredients

In the recipe, you can replace lemon juice with the juice of any citrus. Only the flavor will change - lemony sour, grapefruit slightly bitter, orange sweetish.

Main required products:

banana – 2 pieces;
sugar – 120 g;
sour cream – 500 ml;
lemon juice – 10 ml.

It is recommended to choose bananas that have not begun to become covered with brown spots, but without green areas, with completely yellow skin. When you press on the fruit, you should feel a slight softness.

Step-by-step cooking process

There is no need to remove sour cream from the refrigerator before cooking. It is advisable to even put it on the coldest shelf.

The banana is peeled, cut into arbitrary pieces and crushed with a blender. You can grate the fruit or mash it with a fork and then rub it through a large sieve.
Take out cold sour cream and beat it with banana. Then add sugar and beat again.
Add juice to the cream and mix again.

You can take more juice than required and pre-soak the cakes with it.

What can I add?

Chocolate or coconut shavings are added to banana cream. You can put both. The additives will not significantly affect the taste, but will give soft shades and flavors, and will slightly shift the emphasis from sweetness to banana.

How to serve a dish

This cream is good to combine with decorations that are non-standard for Medovik - colored confectionery topping or chopped fruit. Thick chocolate, caramel or coffee syrup will also work.

Yolk custard

This type of cream requires more time to prepare, since you will need to heat and cook some of the ingredients. But the custard layer is well suited for thin cake layers and soaks the cake well.

Composition of ingredients

For the custard, caster sugar is used rather than sugar for greater smoothness. But you can also use regular sugar, then you will need to stir longer.

Required Products:

flour -130 g;
milk – 2 l;
butter – 220 g;
powdered sugar – 440 g;
egg yolks – 9 pieces;
vanillin – 30 g.

When preparing this cream, butter cannot be replaced with margarine. It will give the finished product a specific taste that cannot be masked by any additives. In addition, there is a high probability that the cream simply will not work out due to the different properties of butter and margarine.

Step-by-step cooking process

Before you start cooking, remove all foods from the refrigerator and wait until they reach room temperature. Then you need to separate the yolks from the whites of 9 eggs and only then begin the main process.

Vanillin, 50 ml of milk, yolks and powdered sugar are mixed in a separate container. Whisk the ingredients a little to combine better.
The remaining milk is poured into the flour and the products are stirred so that no lumps form. Then add a mixture of yolks and sugar.
Place the mixture over medium heat and bring to a boil. In this case, you need to continuously stir the future cream.
After boiling, reduce the heat to low and continue stirring the mixture with a spoon until it becomes thick.
After this, remove the container from the stove and add 40 g of oil.
Beat the remaining butter with a mixer to obtain a fluffy, soft substance.
When the cream mixture removed from the heat has cooled, stir it again.
Then combine it with whipped butter and beat with a mixer until smooth.

Immediately after the final beating, you can coat the cake with cream.

What can I add?

Instead of vanilla, you can put cinnamon in the cream. Then, instead of a creme brulee-like taste, there will be a spicy aftertaste, with a hint of heat, but not bitterness.

An alternative is to add 1 tsp. turmeric to color the mass yellow.

How to serve a dish

This cream goes well with the classic honey cake topping or with a decoration made from coarsely chopped walnuts. An alternative option is to decorate with a mixture of chopped fruits and berries, but a traditional cake does not imply this.

Cooking without oil

To impregnate the cakes, you can use various creams, which can be prepared even from the simplest products. We offer a recipe for butter-free cream for honey cake.

Ingredients:

200 milliliters of cream;
sugar – 0.5 cups;
egg - 1 piece;
starch - 2 teaspoons.

Beat the egg well, add starch to it and mix well;
Add a third of the cream to the egg mixture, stir until a homogeneous consistency is formed;
Pour the rest of the cream into a saucepan, add sugar and bring to a boil, pour it in a thin stream into the egg mixture, stirring quickly;
Place the saucepan with the cream on low heat, stirring constantly until it becomes thick.

The cream should become thick, but it should not be brought to a boil so that it does not burn and its taste does not deteriorate.

Caramel layer

Although it is advisable to use a microwave oven in addition to a gas stove to prepare such a cream, you can replace it by simply heating it over low heat. The end result will be buttercream with a caramel flavor.

Composition of ingredients

Substituting ingredients in this recipe is not recommended. You can take brown sugar, then the taste will be more intense.

Required ingredients:

sugar – 190 g;
cream – 300 ml;
butter – 160 g;
vanilla – 1 pinch.

Cream is chosen with the maximum fat content. You can use milk, but then the cream will turn out very liquid.

Step-by-step cooking process

From the dishes you will need a saucepan with a thick bottom and a bowl. If you use a microwave oven, you can take a plastic one; if not, you will need ordinary enamel dishes.

Remove the butter from the refrigerator to soften it.
Place sugar in a saucepan and turn on medium heat. It is necessary to completely dissolve the sugar; it is important to stir during the process so that nothing burns.
Heat the cream. If you heat it in a microwave oven, you can heat it after the sugar has melted; if you heat it on gas, it’s better to heat it at the same time as the sugar and heat it over low heat.
Pour hot cream into sugar and continue heating until a homogeneous mass is obtained.
Place the sugar-cream mixture in the refrigerator. It is advisable to pour it into a cold bowl or into a bowl where the cream was heated.
Place the butter in a blender bowl and beat for 5 minutes. You can do this with a mixer using a standard attachment.
Take out the caramel mixture and add it gradually by spoonfuls to the butter, continuing to beat.
When the caramel is all gone, put the cream in the refrigerator for 1 hour, covering it with a lid.

The caramel layer should only be applied cold, so that when it starts to become warm, the cakes are soaked faster.

What can I add?

You can add crushed banana or chocolate chips to the finished cream. An alternative option is to add 1-2 tsp when the sugar melts. cinnamon.

How to serve a dish

Standard topping for Honey cake is suitable for caramel cream. An alternative is chopped nuts or chocolate chips.

Recipe for cream made from milk and condensed milk

To soak honey cakes, you can use various creams, which reveal the taste of baked goods in different ways. To prepare them, you can use the products you have in the house, experiment and use your imagination.

Delicate, tasty, rich cream goes perfectly with honey cakes and biscuits. In its preparation, it is a little similar to custard.

Ingredients:

vanilla;
200 milliliters of condensed milk;
100 grams of butter;
1 glass of milk;
50 grams of sugar;
50 grams of flour.

Cooking time: 20 minutes.

Calorie content per 100 grams: 213 kcal.

Sift the flour into a thick-bottomed saucepan, add milk, sugar, vanilla sugar and mix well so that there are no lumps;
Place the saucepan on low heat and cook, stirring continuously, until the mixture becomes thick;
Cool the milk mixture, combine with condensed milk, mix and add butter softened at room temperature, beat well with a mixer.

To prevent the mass from separating, oil must be added in small portions, then it will beat evenly and become fluffy.

Orange sour cream

Sour cream for Honey cake (recipe with orange juice) tastes very different from the classic, simply sweet options. A cake with such filling is rightly called orange honey cake.

Composition of ingredients

Freshly squeezed juice is best suited for preparation, even with pulp. If desired, the orange can be replaced with lemon or grapefruit.

To prepare you need:

sour cream - 150 g;
banana - 1 piece;
eggs – 4 pieces;
sugar – 180 g;
powdered sugar – 50 g;
cream cheese – 350 g;
orange zest - 2 tbsp. l.;
butter – 150 g;
orange juice – 180 g.

Cream cheese is sometimes replaced with soft cottage cheese, but then the cream turns out denser and has a cottage cheese flavor.

Step-by-step cooking process

For this recipe, eggs do not need to be divided into yolks and whites; they are used whole. You will need to take out the butter in advance so that it has time to become soft.

Place orange juice and zest in one container, break eggs, and add sugar. Beat the products with a mixer.
Heat the mixture over low heat until it thickens, stirring constantly so that the ingredients turn into a homogeneous mass and nothing burns.
Allow the food to cool. Then add butter and beat. After this, the mixture is placed in the refrigerator for 5 minutes.
Take out and add powdered sugar, cream cheese and sour cream and beat until fluffy.
Set aside 1/3 of the cream, grind the banana in a blender and mix this part with the fruit. They coat 1-2 cakes in the middle or the very top part with it. The rest of the cream is applied as usual.

After applying the layer, the cake needs to stand for a while before serving so that some of the cream can be absorbed.

What can I add?

Either ingredients for aroma or ingredients for taste are added to the cream.

For taste.	For the aroma.
Chocolate chips.	Vanillin, vanilla.
3 tbsp. l. cocoa powder	Cinnamon, ground cloves.

You can add crushed nuts of any kind to the finished cream.

How to serve a dish

It is recommended to decorate this cream with multi-colored confectionery sprinkles, coconut flakes or classic toppings for cakes of this variety. An alternative option is to decorate with finely chopped candied fruits or thick sweet syrups.

It is convenient to spread sour cream on Honey cake cakes with a spatula. For product recipes that produce a soft layer, a silicone pastry spatula is well suited, but for dense varieties it is better to use metal utensils. For example, a knife.

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 obtaining a good dessert is to use 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 because they have a richer 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 ingredients (bananas, coconut flakes, nuts, berries, grated chocolate).