Honey cake "Ancient": a recipe with grandmother's secrets

On weekends, the whole large family will gather at a large table and will feast on traditional grandmother's treat, which will remind of its childhood with its smell. And the son or daughter will say, "We are preparing the honey cake" Vintage "together, and then we will drink tea with it!" How nice to hear children's laughter mixed with the story of the bustle in the kitchen! It's a familiar picture, is not it? Indeed, in the same way, many of today's masters once tried to bake something for the first time under the mother's or grandmother's guidance. And it turns out, it's not so difficult to make a honey cake "Ancient". The recipe proposed in this article is presented in the form of a step-by-step guide with important tips and recommendations.

Necessary ingredients

There are many different options for cooking your beloved homemade "Medovika". Consider a classic recipe, on the basis of which you can come up with an infinite number of all kinds of sweet pastries.

Dough products:

- 180-200 g of creamy margarine or unsalted butter, in packages or in weight; Soft products in trays (such as spread) it is better not to use;

- 2-3 full st. L. Honey of any kind (preferably a little thickened);

- 1 faceted glass of sugar (the refiner will not work);

- 3 eggs, it is best to get them in advance from the refrigerator, so that when introduced into a hot dough they do not curl;

- 1 full des. L. Food quick-frozen soda;

- some salt (at the tip of the knife);

- sifted warm flour.

Cream composition:

- 1 full glass of sugar-sand;

- 500 g fatty 30% non-acid sour cream;

- a bag of vanilla sugar.

Brewing the stem

Perhaps the most important stage in the preparation of cake is the initial mixing of some ingredients. This requires an aluminum or stainless saucepan. Its size should be large enough. Consider what is needed to prepare the base, and then the honey cake "Vintage". The recipe provides for an increase in the foaming mass when boiling up to 2-2.5 times, so dishes with a capacity of about 3 liters are suitable. Put the margarine in it and put it on a slow fire. After the beginning of melting, add honey and sugar. Periodically stir the mixture to more evenly distribute all foods when heated. When the first bubbles appear, pour baking soda and continue to follow the process more carefully. As soon as a dense brownish cap begins to rise, and an increase in volume reaches 2 times from the original, turn off the fire. Immediately after this, proceed to the next step.

Mixing the dough and standing

When brewing the substrate, you should pay special attention to the fact that it should not be allowed to boil over and last a long time before mixing. Otherwise, the foam may settle, and the future dough will be dark and heavy. Therefore, add flour should be started immediately after removing the pot from the plate. Do this in small portions. After introducing the basis of 4-5 spoons of flour, beat the eggs, adding them to the mass one at a time and kneading with a spoon. Then continue to pour the flour until the dough becomes thick as sour cream. It should be loose and separate from the walls of the pan. Pour a little flour on the table and spread it evenly, put a thick mixture on top and easily knead the soft dough without clogging it. Then the mass should be given to the mass to stand a little before baking the honey cake out of it. A simple and most common way is to cover the dough with a towel, and then wrap it with something warm. After 40-50 minutes you can start to prepare the cakes.

How to properly bake a honey cake "Vintage"?

The technology of this stage directly depends on the desired result. Usually they cook from a very thin skin with a honey cake "Ancient". The recipe for similar baking provides for thicker rolling of the seams. In addition, if the dough does not become sufficiently elastic after standing, it will be problematic to bake very thin cakes. In this case, you need a kind of flair, in which you need to "feel" the maximum permissible thickness when rolling. Bake for the sample one cake, evaluating the quality of the finished semi-finished product. And then try to make them the same both in thickness and in size. Bake for 5-7 minutes until pale brown, which appears due to the inclusion of honey in the test. When the blanks are removed from the baking sheet, it is necessary immediately, while the layers are hot and pliable, cut the edges with a sharp knife. For these purposes, use a suitably sized round object, for example, a large lid from the pan or a plate.

Skinning and decoration

Each housewife probably has her own way of preparing the cream: custard, creamy, vanilla, etc.

But traditionally sliced honey sour cream "Ancient". The cream recipe is very simple. Take the right amount of the above products and whip them with a mixer. On a wide plate or dish, start laying the cakes one on top of another, applying cream and lightly pressing. For a cake with a thicker cream layer, you can take a split form for baking. It should be slightly larger in diameter than the cake. Cover the container with food paper and start work. Then put the "Medovik" cake in a cool place for impregnation. You can serve dessert on the table not earlier than in 10-12 hours. And before that, open the detachable edge of the mold and sprinkle the sides of the cake with the crumb, which turned out when leveling the cakes. The same layer and decorate the top of the product. Lakomtes' on health and please your relatives with appetizing pastries!