how to make salty honey cake - easy summer cake recipe
how to make salty honey cake; moist fluffy cake scented and glazed with floral honey and seasoned with flaky sea salt.
Original recipe posted on my site:
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* ~ SALTY HONEY CAKE RECIPE ~ *
INGREDIENTS
For the salty honey cake:
- 180g (12 tbsp) soft salted butter
- 150g (½ cup) floral honey (I used Italian millefiori honey)
- 2 large eggs
- 180g (1 ½ cups) plain or ’00’ flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of coarse or flaky sea salt
For the salty honey glaze:
- 1 rounded tbsp floral honey
- 4 tbsp hot water from a recently boiled kettle
- Pinch of coarse or flaky sea salt
INSTRUCTIONS
For the salty honey cake:
1) Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4 – and grease and line a 18cm (7 in) round cake tin.
2) In a large bowl, beat together your soft butter and honey for 2-3 minutes.
3) Beat your eggs in one at a time until the mixture is smooth.
4) Sift over the flour, raising agents, and salt and gently stir in until JUST combined into a cake batter. (Over-mixing can make your cake come out tough or chewy, and no one wants that!)
5) Pour into your prepared tin and bake in the preheated oven for 30-40 minutes or until risen and deeply golden on top. When ready, a skewer inserted into the centre of the cake should be cleanly removed.
6) Remove the baked cake from the oven.
For the salty honey glaze:
1) While your cake is still warm, stir together your glaze ingredients in a small bowl or cup until smooth.
2) Pour or brush over your glaze to evenly coat the top of the cake while it is still in its tin.
3) Allow the cake to cool completely before slicing.
4) Enjoy!
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Medovik - Russian Honey Cake Recipe
Medovik (Медовик) – Russian layer honey cake. 8 soft honey cake layers with delicious sour cream frosting.
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Ingredients:
For the cake layers:
7 tablespoons (100g) butter
4 tablespoons (80g) Honey
1 teaspoon (5g) baking soda
3½ cups (450g) flour
3 eggs
3/4 cup (150g) Sugar
For the cream:
2¼ cups (515g) sour cream
1 cup (240ml) Heavy cream
1½ cups (190g) Powdered sugar
1 teaspoon vanilla extract
directions:
1. Preheat oven to 350F (175C).
2. In a heat proof bowl beat eggs with sugar until light and fluffy add butter and honey. Set the bowl over a bain-marie (double boiler). Stir until butter is completely melted and sugar is dissolved.
3. Add baking soda to the honey and butter mixture and whisk. Gradually add flour and mix with a wooden spoon until dough forms.
4. Knead the dough on a lightly floured surface. Divide into 8 equal pieces. Shape each piece into balls. Roll each piece into very thin layer, trim the rolled dough using a 7-Inch (18 cm) cake ring/cake pan.
5. Pierce each layer with a fork. Bake for 7-8 minutes or until golden. To save time, while baking one tray, roll out other dough pieces. Bake the leftover dough as well (it may take less time), let cool, then process baked leftovers into fine crumbs.
6. Make the cream: in a large place bowl heavy cream, vanilla extract and powdered sugar. Beat to medium-stiff peaks. Fold whipped cream into the sour cream until smooth.
7. Once the cake layers are cooled you can assemble the cake. Spread about 3 tablespoons of cream on one layer, Stack the second layer on top and repeat until you have 8 layers. Spread extra cream on top and sides. Spread reserved cake crumbs on top and sides of the cake.
8. Refrigerate the cake overnight.
Notes:
* To reduce time, you can bake few layers at the time. But only on one baking tray.
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The Best Cake I Ever Tasted - Medovik | Russian Honey Cake
This is how to make the best honey cake if not the best cake of your life. Medovik is a layered cake made with thin sheets of honey wafers and a delicious sweetened sour cream filling. It's a traditional Russian cake people go crazy for and so will you.
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Chapters
00:00 - intro
00:40 - ingredients
01:36 - making the honey biscuit batter
02:45 - spreading and baking the batter
03:38 - making the crumb
04:00 - making the cream filling
04:30 - layering the cake
05:08 - outro
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INGREDIENTS
----------------------
Egg - 2 Nos.
Vanilla essence - 1/2 Tsp.
Unsalted butter - 50 gm
Honey - 100 gm
Sugar - 6 Tbsp.
Baking soda - 1 Tsp.
Salt - 1/8 Tsp.
All-purpose flour - 2 Cup
(1 Cup = 250 ml)
Milk - 500 ml
Lemon juice - 2 Tbsp
Sugar - 1 1/2 Tbsp.
Vanilla essence - 1/4 Tsp.
Water
Sugar - 3 Tbsp
Salt - 1 pinch
Whipping cream - 1 1/4 Cup
బేకరీ కంటే బెస్ట్ హానీ బెల్ కేక్ |Christmas & New Year Special Cake | Eggless Honey Bell Cake Recipe
Hello Foodies!! Welcome to Vismai Food!!
Today, we're sharing one of the most popular iyengar's bakery / Ayyangar Bakery recipes Honey Bell Cake with you in celebration of Christmas and the New Year: This cake recipe is so wonderful that your taste buds will want more. Follow along as we take you step by step through the process.This recipe requires honey, condensed milk, sugar powder, oil, milk, vanilla essence, yellow food colouring, maida, maize flour, baking powder, baking soda, butter, salt, desiccated coconut, water and mixed fruit jam.We'll share a few hints and ideas along the way to assist you prepare the really outstanding and delicious home made Iyengar Bakery style / Ayyangar Bakery special eggless Honey Bell Cake.
Continue watching the video till the end to learn how to make this dish. Try this special eggless cake recipe at home and let us know how it turns out.
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Ingredients:
•160 gms Condensed Milk
•75 gms Sugar Powder
•90gms Oil
•115gms Milk
•3/4 tsp Vanilla essence
•3-4 Drops Yellow Food Colour
•150gms Maida
•1 tbsp Corn flour
•1 tsp Baking Powder
•1/4 tsp Baking Soda
•1/2 tsp Salt
•2 tbsp Desiccated Coconut
•110 ml Water
•110 gms Sugar Powder
•30 gms Honey
•110 gms Mixed Fruit jam
•1 tbsp Water
•50 gms Room temperature Butter
•75 gms icing sugar
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Easy Thin Layered Honey Cake Recipe by SwissBake® | Master the Art in Simple Steps!
SwissBake® BeeHoney Cake Mix is an ode to the time-honored art of baking thin layered honey cakes. Our honey cake mix features a blend of the finest spices & molasses that preserves the genuine sweet, caramelized flavours of traditional thin-layered honey cakes.
Creating a wide range of honey cakes, from classic recipes to innovative variations is now made easy. It is a simplified process for professional bakers and pastry chefs. No more labour-intensive recipes – enjoy hassle-free honey cake creation. Our BeeHoney Cake Mix is ideal for pâtissiers and confectioners seeking to add diversity to their offerings. The sky is the limit!
We know how important it is to serve exceptional quality and taste in professional kitchens and premium bakeries. With our mix and a simple to follow recipe you can now deliver traditional thin-layered honey cakes that make your customers come back for more.
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