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Russian
00:00:02
it takes half an hour to prepare and it’s called a00:00:04
honey cake, it only takes half an hour for00:00:06
the cake to steep, you don’t need to00:00:08
beat00:00:09
anything, you don’t need to roll it out, everything is quick and it00:00:12
just turns out to be a big, delicious,00:00:13
tender cake00:00:16
[music]00:00:23
so today we are preparing a honey cake that00:00:25
really takes 30 minutes to brew,00:00:27
the only thing is to steep For such a cake,00:00:29
it takes at least a little time and the00:00:31
preparation is very easy and you do00:00:33
n’t need to roll out anything, everything is extremely simple, just00:00:35
take a saucepan with a thick bottom so that you00:00:38
can put the soft00:00:39
creamy mass on the fire until basically anything we00:00:41
will heat it, so actually, yes,00:00:44
we still send the sugar here and here00:00:47
we send the honey, leave everything on the stove and00:00:50
wait for it all to come together and00:00:52
separate, look, everything starts to00:00:55
melt like this, unite now,00:00:59
I’ll wait for the butter to completely melt so that00:01:01
everything is homogeneous, united,00:01:03
becomes homogeneous, now here and00:01:05
send it to the court, mix it, and now00:01:09
this whole body the00:01:10
virgin will react and begin to foam,00:01:13
so I will wait for the temperature, my temperature is00:01:15
average, here I have the number 11, cover and00:01:17
everything started to see it in the foam,00:01:20
the main thing is to stir and that the saucepan has a00:01:23
thick bottom so that nothing burns,00:01:25
you can take a whisk, so I do it, just00:01:27
wait with a spoon it’s all starting to foam a little00:01:31
because it’s already so cloudy and foamy and it’s still00:01:33
increasing in volume, keep in mind00:01:36
don’t take the vessel too small,00:01:38
look, everything is foaming well,00:01:42
light fluffy everything is00:01:44
beautifully honey-colored and aromatic, which means00:01:47
now this mass is still a little hot then00:01:49
I’ll wait a couple of minutes so that it00:01:51
cools down a little so that it doesn’t take so much flour, in00:01:54
general, I wait a little bit after five minutes,00:01:55
you can add the eggs, I beat in one at a time,00:01:58
so look, one is added like this,00:02:01
we mix everything in quickly like this,00:02:05
now 2 eggs are separated and so on four with00:02:08
everything mixed, a whisk is no longer needed,00:02:12
but a spoon will be needed again now we take00:02:15
flour and00:02:16
so where do we fill the booth in00:02:20
parts so that the dough turns out softer I send00:02:23
somewhere around two ladles like this00:02:25
full and knead it should turn00:02:28
out to be a dough a little thicker than sour cream and the00:02:31
second part of the flour like this, we knead00:02:34
the dough in general, what’s most interesting is the same00:02:37
products,00:02:38
even in the same quantity but00:02:40
combined differently, for example this00:02:43
honey cake, first everything is heated up, then00:02:45
eggs are added and it’s00:02:47
all spread on the flour on parchment or00:02:50
everything is poured into a baking tray and00:02:52
you get one flavor of cake00:02:54
if you combine all these products just00:02:56
cold, so all together00:02:58
you get the same honey cake with a different flavor of00:03:01
cake, it’s very interesting, try it00:03:03
this way and that, and on my channel there are a lot of00:03:05
options for the Mid of the Ages, there are even some with00:03:07
lard, just a great honey cake dough00:03:09
I got it like this, it’s somewhat00:03:11
similar to liquid caramel and the00:03:14
Komi bulbash immediately begins00:03:15
to cover the dough, it’s ready to be00:03:19
baked, I have two baking sheets00:03:21
40 by 30, what do I do, I distribute the dough00:03:25
onto these two baking sheets, I’ll bake two00:03:28
huge cake layers so that’s all cut it00:03:31
and I quickly got a huge00:03:34
tartette, you can bake it in much00:03:37
smaller tins, but then you00:03:41
’ll just have more cakes, you’ll have more of them,00:03:43
just like that, stretch it out, I take a00:03:47
regular baking sheet, these are the standard ones in the oven,00:03:50
so the fastest way is that you don’t need to00:03:52
do anything there for a long time with the cakes,00:03:56
everything was quickly then cut into several00:03:58
parts, it turned out to be a huge cake, wrapped with00:04:01
delicious sour cream and voila, a delicious00:04:04
honey cake is ready, don’t worry that the00:04:07
dough is so thin, it then rises00:04:08
in the oven and it turns out not00:04:11
so thin, but the cakes turn out00:04:14
so fluffy, you absorb us well it includes a00:04:17
very tasty cream, bake in a00:04:20
preheated oven at one hundred and eighty00:04:21
degrees for five to eight minutes, bake the00:04:24
cakes very quickly, make sure they don’t00:04:26
burn, watch 7 minutes and the cake is ready, the00:04:29
cooled cakes cool down and not literally 500:04:32
minutes while one is cooking, the second has already00:04:33
cooled down, I trim them so that they are the00:04:37
same, which means, as I do, I cut off00:04:40
the edge and here I cut off the edges so that the00:04:44
edges will just be but more even, you know, like00:04:46
this and so00:04:48
we cut the cakes in half like this and the skin itself00:04:56
ideally moves away from the parchment itself, you00:04:58
see, you get cakes like this00:05:01
we should get four pieces of00:05:05
trimming cakes, just a little00:05:07
wheelbarrow to just level them, and I00:05:10
just take any of these cookies in a blender00:05:13
and mix them up to make crumbs or small00:05:17
crumbs, whoever you like, this is how it00:05:21
turns out, cookie crumbs, you can have more00:05:24
or less I will sprinkle mainly on the sides of the cake00:05:27
now we prepare the cream I take with methane I00:05:29
make a mixture of 15 percent 25 percent00:05:32
but the fattier the sour cream the better you00:05:35
can take any sour cream that you00:05:37
want from my store and here I go00:05:40
powdered sugar is not00:05:42
good and I will also add vanilla I have00:05:46
this vanilla extract, top hotel,00:05:51
almost there it is, well, in general, a00:05:53
little bit of the last of the Mohicans, it’s all over,00:05:57
my little one,00:06:01
so we carry vanilla, add and00:06:03
mix, I add a thickener for00:06:06
sour cream, there is one for cream, and I add00:06:09
for sour cream,00:06:10
what do I do I make the cakes; they will00:06:13
absorb the cream so much that they00:06:16
will swell well; there will be practically no layers of cream00:06:18
left; you don’t have to do this;00:06:20
put the sour cream on the marlin overnight;00:06:29
stir until and it all00:06:30
thickens not because you beat it because it00:06:32
just reacts, all the00:06:35
cream is ready, we collect the cake and so00:06:38
on the bottom of the mold kidd, so to00:06:41
speak, a little bit of00:06:44
cream like this so that the whole table is00:06:47
not here later I fidgeted, I take the first cake layer, there is00:06:52
no need to soak the cake layers in anything, they are00:06:54
so soft and tasty, they will now00:06:57
boost absorb the cream, it will be a very tasty00:07:00
cake, so this is how we transfer00:07:03
the cream here, by the way, don’t skimp on the cream,00:07:06
we distribute it like this and don’t worry if00:07:08
everything comes out on the sides of what a00:07:10
terrible tank we are we will also decorate00:07:12
the main thing, like this, evenly00:07:14
distribute the cream, the more cream you00:07:16
put the better because some of the00:07:19
cream will be absorbed into the cakes, some will remain00:07:21
between the next cake so with the remains of the00:07:27
cream we tighten the top and sides of the cake and00:07:30
we will sprinkle it a little and decorate it,00:07:35
I make dumplings like this 10000:07:38
and for the halves of the cake, now00:07:41
I’ll tell you why and how I will decorate,00:07:43
but you can simply fill this wish00:07:45
with a net, so now we decorate the tank with00:07:49
powder like this, and00:07:52
don’t feel sorry for it, because it will also00:07:54
absorb the cream on the sides,00:07:58
I’ll definitely do it like this So when I come,00:08:00
I go over the powder a little from the top to the00:08:03
edge, it turns out so beautifully, now00:08:05
this is what it looks like, honeycomb, I00:08:08
fill the second half of the cake like this with crumbs,00:08:10
actually the whole00:08:13
cake is ready to soak in it for sometimes00:08:15
three or four hours, since it’s already evening for me00:08:17
I will cut it from morning to morning, I took out00:08:19
the cake and call where there was a thin layer of00:08:21
sour cream,00:08:22
it has absorbed a little more now, just like that,00:08:24
I’ll sprinkle it lightly so that out of 10000:08:28
they are visible and it is not visible that the00:08:31
sour cream in this place is heavily absorbed00:08:32
so but what do we cut off? it’s very tender,00:08:36
softly cut, in general, I really like00:08:39
this version of the honey cake, it’s so00:08:43
easy to prepare, this is how00:08:45
the piece turns out, I just00:08:47
cut myself a piece of cake, now we’ll00:08:50
try it, it’s so soft, tender, it just melts00:08:53
in your mouth guys, it’s so soft,00:08:55
fluffy honey cakes, I00:08:56
really want it already try it, it00:09:00
smells like honey and sour cream, it00:09:08
just melts in your mouth guys, I already want coffee00:09:13
from me, but now we had breakfast and00:09:15
decided to get my cake, I’ll also00:09:18
make coffee in a mug right now and go straight with the00:09:20
cake, it’s very, very tasty, the most00:09:25
important thing for you is not you need to cook for a long time for00:09:27
half an hour, a huge piece of tool, a00:09:30
huge cake, it’s very rich, there’s a lot of00:09:33
sour cream, these cakes have a honey00:09:36
taste, and as I said, they absorbed even00:09:40
more into the cream, even more00:09:41
resolved, it will become so tender and00:09:43
moist and due to the fact that I add a00:09:45
thickener for of sour cream00:09:47
in the layer there is still sour cream since00:09:50
everyone’s sour cream products are different, I00:09:53
indicated one and a half liters of sour cream but as00:09:54
usual it goes, plus or minus, someone00:09:57
might want more sour cream and00:09:58
put it between the cakes,00:10:00
well, it’s a matter of taste, see for yourself, do00:10:02
n’t take less than one and a half liters00:10:03
otherwise it will all be absorbed into the cakes and wo00:10:06
n’t form a layer in the layer Well, that’s how it is, I love it00:10:08
when it crushes me ah, a lot of sour cream00:10:10
Bon appetit everyone, like and00:10:11
share this video I love you all byeDescription:
Thanks for watching! MORE VIDEOS in ENGLISH: https://www.youtube.com/playlist?list=PLtl_gGHV94in4lQO-1t92oMFCB8qP-E8N *********************************** Recipe: Baking tray 40 x 30 cm Butter 300 g Sugar 180 g Honey 4 tbsp Soda 2 tsp 4 eggs Flour 400 g Cookies 200 g Sour cream 20% fat 1.5 - 2 liters Powdered sugar 200 g Vanilla *********************************** SUBSCRIBE TO MY ENGLISH CHANNEL: https://www.youtube.com/channel/UCHmNX_UYs6v7BqqVg6iH-NA?sub_confirmation=1
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