Honey cream for cake without butter. Step-by-step recipe for honey cake cream

You can experiment endlessly with honey cake, changing its taste with the help of cream. I hope that with the help of my selection of recipes you will be able to choose the best cream for your honey cake. And remember, no matter how delicious the cream is, it is important that the base - honey cakes - is soft, richly honeyed and very tasty. You can look at the link below, and also take note, which is essentially a honey cake, but differs in the preparation technology and turns out to be even more delicate in structure.

Ice cream with sour cream

Light, moderately sweet, completely non-greasy cream that perfectly soaks honey cakes.

Sour cream (25% fat) - 600 g
Powdered sugar - 50 g
Flour -22 g
Sugar - 95 g
Milk - 186 g
Eggs - 38 g
Butter - 7 g (don’t be surprised that there is so little butter, it is only needed for plasticity, not for thickness or taste)

How to make cream

If there is a lot of whey in sour cream, it is better to place it on cheesecloth and let the excess liquid drain.
Prepare the custard. Beat the egg a little and combine with the flour, stir thoroughly with a hand whisk to break up the lumps. Combine milk with sugar, bring to a boil and the sugar is completely dissolved. Pour the milk into the egg-flour mixture in a thin stream.

Place in a water bath and simmer for about 10 minutes until thickened. After thickening, add butter and mix thoroughly and intensively. Cool. Meanwhile, combine sour cream with powdered sugar and beat with a mixer. Combine the chilled custard with sour cream and beat with a mixer. Use immediately for layering cake layers.

Custard for honey cake

With custard, the honey cake turns out especially tender.

Ingredients:

Milk (it’s better to take thicker milk) - 1 l
Eggs - 4 pcs (or 6 yolks)
Granulated sugar - 200 g (you can add 50 g for more sweetness or, conversely, reduce by 50 g)
Corn starch - 50 g
Butter - 100 g
Vanilla sugar - 10 g (can be replaced with 1 tsp vanilla extract)

Preparing custard for honey cake

It is better to prepare the cream in a saucepan with a thick bottom, this will prevent the cream from burning. Pour the milk into a saucepan and bring to a boil (but do not boil! As soon as you see signs of boiling, turn it off immediately).

In a separate bowl, mix the yolks (or eggs), starch, vanilla sugar and regular sugar. We achieve uniformity.

Pour a glass of hot milk from the saucepan, stirring constantly to break up the lumps.

Return the saucepan to the heat and heat again. Add the “custard mixture” to the main milk in a thin stream with constant stirring and cook until thickened for 8-10 minutes. It is important to stir while cooking the cream to prevent lumps from forming.

After turning off, the cream should cool completely (to room temperature). In a separate bowl, beat the butter until white, gradually adding the custard. As a result, we get a delicious, thick and homogeneous cream for honey cake.

A detailed recipe for honey cake with custard can be found at the link:

Sour cream

Incredibly delicate and tasty cream that is ideal for honey cake.

Ingredients:

Thick sour cream - 500 g
Heavy cream (from 30% and above) - 250 g
Powdered sugar - 150 g (amount to taste, can be slightly reduced or increased)

How to prepare sour cream for honey cake

If you come across liquid sour cream, you need to weigh it out. To do this, place the sour cream in a cotton towel and place it on a sieve to drain off excess liquid. To make the weighing go faster, you can place a pan of water on top as a weight.

Attention! If you weigh out sour cream, you need to take this fact into account and take it 20-30% more than the recipe calls for.

Place sour cream, powdered sugar and heavy cream in a whipping bowl and start working with the mixer, gradually increasing the speed. When the powder disperses, you can turn on high speed and beat for 4-5 minutes until smooth. Try the cream, if the sweetness is not enough, you can add a little more powdered sugar.

Cream of butter and condensed milk for honey cake

Any school-age child can prepare this simple cream. We'll need everything

Ingredients (for a cake with a diameter of 18 cm):

Condensed milk - 1 can (380 g)
Butter (fat content 82%) - 180 g

How to prepare the cream:

An important rule for preparing such a cream is that the ingredients are at room temperature. Remove the butter from the refrigerator in advance to warm it up. You should not heat butter in the microwave because it will result in a completely different texture (melted butter) than cooled butter.

Place warm butter in a mixing bowl and add condensed milk. Beat for a couple of minutes until the ingredients combine - and the cream is ready!

Before layering the cake, it is better to put the cream in the refrigerator, in this case it will be much easier to work with. Boiled condensed milk cream is perfect for Snickers and Napoleon cakes. If desired, you can add nuts, pralines, prunes, and salted caramel to the cake filling. The combination of this cream with berries is not very good.

Yogurt cream

The main advantage of this cream is its ease of preparation and lightness of taste. Honey cakes are quite rich in taste, so tinting it with a gentle, unobtrusive cream is a great idea! Yogurt cream is an option for those who are tired of heavy butter-based creams and dream of a light, weightless cream.

Ingredients:

Cream (from 33% fat content) – 400 g
Yogurt – 200 g
Cream thickener - 2 packs of 10 g each
Powdered sugar - 100 g (the amount of powder directly depends on how sweet the yogurt is)

You need to buy the cream for the cream at the fattest level (from 30%); before preparing it, you need to cool it well. Even if you just bought cream in the store, and there it was on the refrigerator shelf, you should still cool it in the refrigerator for at least 6-8 hours or half an hour in the freezer.

Yogurt should be as fat as possible and, of course, it should not be drinking yogurt, otherwise you won’t get a stable cream. I often use Activia or yogurt “From the village of Udoyevo”.

For a better combination, it is better to use yogurt of the same taste as the berries in the layer.

You can make the cream thicker in two ways: using gelatin or using a cream thickener. I prefer a thickener for cream, because gelatin is much more troublesome to introduce into the cream (lumps may form). A cream thickener gives a more stable and predictable result.

How to make yoghurt cream:

Pour the chilled cream, powdered sugar and cream thickener into a whipping bowl. If the powdered sugar is lumpy, you can additionally sift it through a sieve to break up the lumps.

We begin to whip the cream at low speed, gradually increasing it, but not bringing it to maximum. With heavy cream, it's important not to overdo it or beat the cream because it will easily turn into butter. As soon as you see that the creamy-sugar mass has become denser and traces of the mixer remain on the surface, stop whipping (it takes me 8-10 minutes, the power of a hand mixer is 350 W, if you have a more powerful mixer, it may take less time) .

Now all that remains is to combine the chilled yogurt and whipped cream with a spatula or spoon. We no longer need the power of the mixer; an ordinary spoon of a spatula is enough. Stir in the yogurt very carefully, trying not to lose the airiness and lightness of the cream.

It will be very tasty if the honey cakes are layered with some kind of filling, perfect for:

Lemon, orange and pumpkin curd
Any berries with sourness (either fresh, or in the form of jam, confiture)
Prunes, nuts

I recorded a video recipe for a honey cake made from liquid filling dough and posted it on our Yuo Tube channel, I wish you pleasant viewing!

I wish you delicious honey cakes! Be sure to leave your options for fillings and creams for honey cakes in the comments!

The cake called Honey cake is distinguished by its aromatic and delicate taste. But it can be prepared this way only if the creamy composition can be chosen correctly.

The classic recipe is presented in a wide variety, and therefore the creamy mass can have a different composition.

Honey cake just melts in your mouth. It is juicy and incredibly tasty. It is prepared on the eve of a festive tea party, although some pastry chefs advise letting the cake with cream brew for at least 1.5 hours.

General principles of cooking

Honey cake with custard is quite easy to prepare at home. You need to bake cakes with honey added to the base.

You need to grease the cakes with custard, don’t skimp on it, the cake will turn out juicy and tender.

There are several types of dough for cakes, homemade, and also custard. Which recipe to choose is entirely up to you.

You can use the simplest honey - thick or liquid honey, but it is important to take into account that in the first case it will be smaller in mass. 1 tbsp. thick honey is 30 grams, but liquid honey is 35 grams.

The dough or part of it should be brewed using a water bath. There is no need to extinguish the soda. If you warm up the dough while kneading, then you should extinguish the soda with lemon juice.

You need to bake the cakes in the oven, which should be heated to 190 degrees. Milk will serve as the basis for the cream.

If you don't have it on hand, you can replace the product with plain water. Only in this case the layer will be light, be sure to take this nuance into account.

The components of the dry composition that need to be mixed for the cream should be added to the milk. Afterwards, you need to heat the contents on the stove so that it becomes a thick cream consistency. But before you grease the cakes, you should let the cream cool.

Impregnation can be cold or hot. This will depend on what kind of recipe you have chosen. It is worth adding additives to the cream that can give the Honey cake a special flavor note.

And now I propose to dwell on how to prepare a custard cream composition at home for cakes in accordance with different methods.

Classic cream with condensed milk for cakes

The cake layers of the Honey cake will be soaked very well with this cream with condensed milk. It will become tender and soft. Sl. butter and condensed milk will allow you to create an excellent layer in a few minutes.

Buy condensed milk in a tin, the product must be of high quality. If condensed milk contains milk powder, it is not suitable for making dessert with honey.

And now the recipe for the cream for honey treats.

Components:

1 pack sl. oil; 1 can of g. milk.

Cooking algorithm:

Sl. I take the butter out of the refrigerator and let it soften a little at room temperature.
I beat the words. butter and condensed milk using a mixer.

The layer with condensed milk is ready. It is very tasty and high in calories. To prevent the layer from melting, it must be applied to cold cakes.

Impregnation with boiled condensed milk for Honey cake

The layering is prepared quickly and easily. The base includes boiled condensed milk. It should be noted that it has all the necessary qualities to soak the cake layers even in its own form.

Components:

200 gr. sl. oil; 1 can of condensed milk (boiled).

Cooking algorithm:

Sl. The butter must be removed from the refrigerator and allowed to soften. I put it in a bowl and mix it with condensed milk.
I mix the products together so that the layer becomes homogeneous in composition.

I put it on the cake. Even if the cakes are very dry, the mixture will be able to saturate them perfectly, making them tender and soft.

Delicious sour cream for Honey cake

Sour cream cream composition is one of the most popular. It can be prepared in different ways. It is important that the mixture is thick, rich and fatty.

Components:

225 gr. sah. powders; 600 ml sour cream and van. sugar.

Cooking algorithm:

Place the sour cream in a bowl with a deep bottom. I add sugar and vanillin. I stir the mass.
I beat the sour cream mixture for 20 minutes. The mixer speed should be high.

Take low-calorie sour cream, you can add packing powder to it. thickener, then the mass will become thick.

Custard for cake without cream. oils

To soak the cakes, you can make a layer at home using simple ingredients. This time you won't even need a word. butter, despite the fact that the treat will turn out just great!

Components:

0.5 tbsp. Sahara; 200 ml cream; 1 piece chickens egg; 2 tsp starch.

Cooking algorithm:

I'm whipping chickens. egg, add starch to it. I mix well.
I add chicken to the mixture. eggs 1/3 part cream. I stir the custard mixture so that the mixture has a homogeneous composition.
Pour some of the cream into a bowl, add sugar and bring it to a boil. I pour it into the chicken mixture in a thin stream. eggs. I mix well.
I put the saucepan on low heat, stirring constantly until the mixture becomes thick. It is important that the custard does not burn, as the taste characteristics of the layer will be hopelessly spoiled. Do not bring the mixture to a boil.

Custard layer for honey cake

It’s not difficult to prepare, and the set of components is available.

Components:

70 gr. flour; vanillin; 1 liter of milk; 3 pcs. chickens eggs; 250 gr. sugar and flour.

Cooking algorithm:

Chicken eggs, vanillin, flour and sugar are mixed in a bowl with a deep bottom. I beat the mixture with a mixer. I pour in the milk so that the mass is homogeneous, do not remove the mixer all this time.
Remove from heat and let the mixture cool. Sl. I use softened butter. I also add it to the mixture and mix it with a mixer.

This custard composition of the layer will perfectly saturate the cakes. The cake will be soft. If you want, you can enter van. sugar, which will give the baked goods even more flavor.

Cream of condensed milk and milk for honey cake

The creamy composition can be safely used as a layer for honey cake. Its taste will pleasantly reveal all the delights of baking.

To prepare it, you should take the products that are available in your kitchen. It is also possible to use your imagination and add something of your own to the composition.

Components:

50 gr. sugar and flour; 100 gr. sl. oil; 1 tbsp. milk; 200 ml condensed milk; vanilla.

Cooking algorithm:

In a saucepan I mix the sifted flour, milk, sugar and van. sugar. I mix the mixture very carefully. I put the saucepan on low heat and cook, stirring constantly. The mass should be thick.
I let the mixture cool and mix it with condensed milk. I stir and add sl. butter, which should be soft. I beat it with a mixer. Sl. It is better to take out the butter in advance and put it at room temperature to soften.
The honey dessert mixture should not separate. Sl. The oil must be added in portions, then it will beat well and the mass will become fluffy.

Semolina cream

For your family, you can prepare a delicious creamy semolina mixture that will layer the honey cake just perfectly. This composition is not harmful, and the taste is not inferior to other cream options.

Components:

400 gr. Sahara; 1 liter of milk; 3 gr. salt; 600 gr. sl. oils; 80 gr. decoys.

Cooking algorithm:

I pour the milk into a bowl, add salt and let it boil, then add semolina. I cook for 15 minutes.
Sl. I let the butter soften. Then I transfer it to a bowl, add sugar and beat with a mixer until the mass becomes fluffy.
In a mixture with sl. I add 1 tbsp of oil. semolina. This must be done until the entire specified amount has been entered.
I add lemon zest, but it's better to do it as desired. In this case, the cream composition will be fresh, light and will perfectly complement the taste of the cake itself.

The dessert will turn out very tasty and healthy. I’m just sure that this version of Honey cake will be appreciated by all guests and little gourmets!

Caramel cream for soaking the cake

This is an equally interesting recipe, so pay special attention to it.

Components:

800 ml cream with 30% fat content; ¼ tbsp. water; 1 tbsp. Sahara.

Cooking algorithm:

I take a frying pan with a thick bottom. I cover it with sugar. I bring in water. Cook for 5 minutes until the caramel turns golden in color.
I pour in 1.5 tbsp. cream, leaving the mixture in the pan. Bring to a boil, stir well.
Pour the caramel into a large bowl. I add the rest of the cream and beat the mixer at high speed until the mass becomes fluffy.

The layer will be light with caramel notes. This is a very delicate composition that will perfectly complement Honey cakes. Your honey cake will be the most delicious, there is no doubt about it!

Banana sour cream for cake

Making desserts is a true culinary art. Not all housewives cope with this task, and sometimes masters have to learn this business.

This is a very useful layer, because it contains bananas with sour cream.

Components:

10 ml lemon juice; 2 pcs. bananas; 120 gr. sah. powders; 0.5 liters of sour cream.

Cooking algorithm:

I peel bananas, removing the peel. I cut into pieces and grind with a blender in a bowl.
I add sour cream and sugar to the banana mixture. I interrupt and add lemon juice. I use a layer on the honey cake, generously greasing all the honey cakes.

I chop bananas with a fork if a blender is not at hand, but keep in mind that pieces of fruit will get on your teeth while eating the cake.

You should use only fresh, high quality products. If it is an oil cream composition, you need to take a good slurry. oil. It is important to soften it before cooking. To do this, leave it in a warm place 1 hour before cooking.
Creamy sour cream formulations will be thick if the sour cream has 30% fat content. You should only use the chilled product before whipping.

My video recipe

Natalia Ilyukhina

With the right impregnation, honey cake turns out to be very tender and aromatic. The cream for “Medovik” can be prepared according to a variety of recipes: the taste depends on the selected products and the proportions observed. Let's look at the most popular options.

Classic cream recipe

Condensed milk is the traditional basis for soaking cakes. It must be of high quality and only in an iron can. You can also use boiled condensed milk, either home-made or store-bought, to prepare the cream.

Ingredients:

condensed milk - can;
butter – 280 g;
vanilla – 4 g.

Cooking method:

Remove the butter from the refrigerator in advance, cut it into pieces and wait until it becomes soft;
Add condensed milk and vanilla;
Beat the mixture with a blender until smooth; it should not separate;
Soak the cooled “Medovik” cakes and leave for 2-3 hours for better soaking.

Creamy

The recipe is simple, prepared with cream.

Ingredients:

cream – 200 ml;
egg – 1 piece;
sugar – 1/2 cup;
starch - 2 teaspoons.

Cooking method:

Beat the egg until white, add starch, stir thoroughly;
Pour in 1/3 of the cream, stir until smooth;
Mix the remaining cream with sugar and bring to a boil, pour into the egg mixture in a thin stream, stirring quickly;
Place the finished mixture on low heat and stir constantly until it becomes thick; there is no need to bring it to a boil. It is better to heat it in a steam bath - this way there will be less risk of burning.

Sour cream

Ingredients:

fresh fat sour cream – 540 g;
vanillin – 5 g;
sugar – 280 g.

Cooking method:

Transfer the cooled sour cream into a ceramic, glass or metal container. It is necessary to cool the product, in this form it whips better and the cream will come out more fluffy;
Pour the specified amount of granulated sugar into it, vanilla, mix;
Beat the mixture with a mixer for 3-4 minutes. The consistency should be thick and fluffy.

Sour cream with condensed milk

Ingredients:

fat sour cream – 500 g;
condensed milk – 400 g;
butter – 100 g;
honey - a tablespoon.

Cooking method:

Combine condensed milk, honey and butter, put on the stove, heat to a boil, stir constantly;
Cool, add sour cream and mix until a uniform consistency is formed, beating with a special whisk or mixer;
Grease the cakes and let them soak.

Milk-sour cream

This cream is suitable for decorating and applying patterns.

Ingredients:

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

Cooking method:

Mix gelatin with cooled milk and leave until it swells;
Then mix the mass thoroughly and put on low heat. Stirring, let it come to a boil, cool. If you overheat the mixture, the cream will not work. Therefore, it is better to heat it in a steam bath;
In a separate container, mix sour cream with sugar and vanilla, beat quickly until smooth;
Combine the milk-gelatin mixture with the sugar-sour cream mixture, stir until it reaches a uniform consistency. You can use a mixer to whip the cream.

Curd and sour cream

Ingredients:

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

Cooking method:

Rub the cottage cheese through a sieve; the consistency should be uniform, without lumps;
Put sour cream in it, stir;
Use a mixer to beat, gradually adding granulated sugar in portions.

Banana sour cream

Banana adds some piquancy to the cream.

Ingredients:

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

Cooking method:

Peel the bananas, cut into pieces, chop with a blender or grate finely through a grater;
Add chilled sour cream, sugar to the puree and beat;
At the end, add lemon juice to the cream and soak the Honey cake cakes with it.

Creamy sour cream

Ingredients:

cream – 450 ml;
sour cream – 300 g;
powdered sugar – 100 g;
orange liqueur - spoon (or strawberry syrup - 2 spoons).

Cooking method:

Beat powdered sugar with sour cream;
Separately whip the cream and mix with the resulting mass;
Pour in liqueur or syrup, stir;
Grease the cakes and refrigerate for 6 hours.

Yolk custard

The custard version of the impregnation is better suited for thin puff pastries of Honey cake. It tastes like creme brulee. All ingredients for the recipe should be at room temperature.

Ingredients:

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

Cooking method:

Combine yolks, vanillin, powder. Add 50 ml of milk to them, and stir in the remaining flour. Pour in the yolk-sugar mixture;
Place over medium heat, and without stopping stirring, bring to a boil;
Reduce heat and continue stirring until thickened;
Remove from stove;
Add 40 g of butter and beat the rest with a mixer until fluffy;
After cooling, stir the heated mixture until thick and homogeneous;
Combine both prepared masses and use the mixer again.

Custard with starch

Starch is used instead of flour. The recipe is simple and quick to prepare.

Ingredients:

egg – 2 pcs;
granulated sugar – 340 g;
milk – 800 l;
starch – 120 g;
vanillin – 7 g.

Cooking method:

Combine the egg, sugar and starch, grind until smooth;
Pour in warm milk and place over medium heat;
Without stopping stirring, keep on the stove until it boils;
Separately, beat the butter, add vanilla and cooled egg mixture;
Beat until a homogeneous thick mass is formed.

Custard without flour

Ingredients:

sugar – 1.5 cups;
milk – 400 ml;
butter – 290 g;
egg – 2 pcs.

Cooking method:

Grind the yolk with sugar until light yellow and uniform consistency. Beat the whites into a strong and fluffy foam and add to the mashed yolk;
Pour in boiled cooled milk;
Place on the stove and, stirring, keep on the stove until it boils, then let stand for another 2 minutes;
Separately, stir the butter with a mixer, adding the milk-egg mixture;
Cool the finished cream and spread it on the cold cakes.

Manny

Semolina impregnation can be made with cream or lemon. If you prepare cream with lemon, replace gelatin with fruit juice. The rest of the products are the same.

Ingredients:

semolina – 90 g;
milk – 440 ml;
sugar – 60 g;
butter – 130 g;
yolks – 2 pcs;
gelatin – 5 g;
vanilla – 4 g.

Cooking method:

Combine semolina with bulk products;
Boil the milk, stirring, add the resulting mixture;
Boil semolina and let it cool, add butter and yolks, stir;
Add gelatin and use a mixer until a fluffy, even shape is obtained.

The final taste of the baked goods will depend on the kind of custard you make for the honey cake. There are several recipes for custard for everyone’s favorite cake - for every taste. All of them are prepared using a certain technology, which, if violated, can result in spoiling the honey cake. What types of creams are there and how to prepare them correctly so that the baked goods turn out amazingly tasty?

Custard for honey cake with milk is a traditional option that has been used for several decades at home and in famous restaurants.

The food is prepared for:

milk – 650 ml;
sugar – 220 g;
chicken eggs - 4 medium-sized;
flour – 50 g (you can add a little more if necessary);
butter 35 g.

First, you should boil and cool the milk, then reheat it by placing the container with the liquid on low heat. Cooking time is about 2-4 minutes, then add regular sugar and a pinch of vanilla (to give it a rich smell).

In a separate container, beat the eggs (fork, whisk, or blender), add flour and knead the mixture until smooth. You need to try to ensure that there are no lumps in the mass and that it is not too thick.

Then you need to mix the egg mixture with milk, pouring it in a thin stream. This must be done very carefully, continuously stirring the mixture while combining the products.

It is important to continuously stir the cream with a spoon or whisk throughout the cooking period, especially during boiling, so that it turns out homogeneous and does not burn.

Remove the thickened mass from the heat and wait until it cools down a little. Afterwards, the required amount of butter is introduced into it and used to spread the cakes. The milk cream turns out tender, aromatic, with the taste of childhood.

Making vanilla custard

Custard for honey cake with vanilla will require careful preparation and a little skill.

For the fragrant mass for a large cake you will need:

4 egg yolks;
6 g sugar;
1 tbsp. sifted heaped flour;
18 g starch;
350 ml milk;
0.5 vanilla pod.

To prepare such a cream of the required consistency, you must first grind the yolks with sugar until they form a fluffy white foam. Sugar is introduced into the yolks gradually, otherwise it will not be possible to beat them to the desired volume. Next, flour and starch are added to the mixture.

Place the required amount of milk on the stove, immerse the vanilla pod in it and heat slightly. Next, the white liquid is removed from the heat, the vanilla is extracted and the egg mixture is added to the milk. Stirring continuously, place the mixture on the fire and cook until thickened. The finished cream is removed from the stove and set aside to cool under the film. You can coat the cakes with vanilla cream when the mixture reaches room temperature.

Subtleties of making coffee-chocolate cream

A traditional honey cake can be changed for the better by a delicious cream based on coffee and chocolate.

It is prepared from the following ingredients:

chocolate – 175 g;
instant coffee – 1.5 g;
sugar – 200 g;
starch – 100 g;
eggs – 2 pcs.;
egg yolk – 3 pcs.;
milk – 4 tbsp.;
butter – 0.5 packs;
salt – 1/3 tsp;
vanilla essence – 1 drop.

The recipe for making the cream is quite simple and does not take much time. First, the desired part of the chocolate should be melted by steam until it reaches a liquid consistency.

The chocolate you choose should be of good quality (when broken, it should make a characteristic sound, like a click).

Separately, granulated sugar (half the stated amount) and starch, pre-beaten yolks with eggs are combined in a container. Using a mixer, beat the mixture for 2.5 minutes until it has a white, airy consistency.

Afterwards, in a saucepan, sugar is combined with heated milk, ground coffee and salt. The mixture is brought until bubbles appear and immediately removed from the stove. After cooling, the egg-starch liquid is poured in within 60 seconds, everything is whipped to a homogeneous consistency.

Then the mass is put back on the fire and cooked until it thickens. All the time you need to vigorously stir the product to avoid burning. At the end, liquid chocolate and vanilla with butter are added. Beat everything well with a fork or whisk and set aside until cool.

Preparing curd custard for honey cake

Curd cream will help to slightly diversify the taste of honey cakes. It is suitable for those who watch their figure and at the same time like to occasionally enjoy baked goods.

A mixture is prepared based on:

milk – 650 ml;
granulated sugar – 200 g;
eggs – 2-3 pcs.;
wheat flour – 0.5 tbsp.;
butter – 55 g;
curd mass – 240 g.

A classic custard is prepared from milk, sugar, eggs and flour, then the curd mass is added to it and thoroughly beaten. The main thing is to thoroughly knead the products so that there are no lumps. If there are lumps, the mass is ground through a sieve. The finished cream is used to spread the cakes.

How to make custard with zest

Orange zest will help diversify and add a touch of piquancy to traditional cream. With soft sourness, the sweetish impregnation will acquire an original taste and amazing citrus aroma.

The cream is prepared from:

milk – 500 ml;
butter – 20 g;
cinnamon – 1 stick;
lemon or orange zest – 2.5 g;
sugar – 75 g;
egg yolk – 4 pcs.;
flour - 1 tbsp;
vanilla powder (pinches for flavor).

Milk is heated in an enamel container along with cinnamon, zest and vanilla. Bring the mixture to a boil, then remove from heat, cool and strain. The yolks and sugar are beaten until foamy, after which starch, previously diluted in cooled boiled water, is added to the mixture.

The egg mass is combined with milk, mixed and sent to the stove. After 3 minutes of cooking, oil is added to the brew and it is cooked until it thickens. The finished cream is sent to a cool place until it cools completely (you can put the container in cool water).

pasteurized milk – 320 ml;
white wheat flour – 120 g;
sugar – 290 g;
factory-boiled condensed milk – 1 can;
natural butter – 250 g.

First, according to the traditional recipe, milk and flour are prepared over a fire, after which condensed milk is added to the thick mass and everything is stirred until smooth. The finished product will have a pleasant brown tint.

In a clean bowl, beat the required amount of butter with a mixer, adding condensed milk broth into it as you beat. The finished cream with condensed milk is smeared on all the cake layers and sides, after which the baked goods are sent to the refrigerator until completely soaked.

Making custard with sour cream

For lovers of a well-soaked cake, high in calories and extremely tasty, a recipe for cream with sour cream is suitable.

You need to stock up on the following ingredients in advance:

homemade fresh milk – 650 ml;
eggs – 2 pcs.;
granulated sugar - 1 tbsp.;
wheat flour – 90 g;
butter - 1 package;
vanilla – 1 pinch;
homemade sour cream.

Beat half the amount of sugar, eggs, flour and 20 ml of milk until smooth. Separately in a container you need to boil the milk with sugar and vanillin, then add the egg mixture. When the mass thickens, remove it from the heat and cool, then add soft butter. Sour cream is added at the end, to the cooled dish. The cake is coated with the finished cream and set aside to infuse.

Directly depends on the quality of the impregnation prepared for its creation. An experienced housewife who knows the recipe can experiment with key ingredients, changing their ratios and adding individual products to get a unique dessert. But what about those who want to learn how to cook a delicacy known all over the world? So, we select high-quality ingredients and take the time to prepare the cream for the Honey cake with condensed milk.
To begin with, it is worth paying attention to the fact that the main impregnation product is condensed milk, which must be made from whole milk and not contain flavoring additives. Therefore, you should approach his choice consciously.

Ingredients

Condensed milk - 300 g
Butter - 1 pack.

Preparation

Preparing the cream for honey cake with condensed milk is not difficult, and it only takes a few minutes.

First you need to take soft butter, put it in a mixer bowl and beat until fluffy. For those who do not have a mixer, you can do this procedure with a whisk, but it will take much more time.

Add condensed milk, which must be slowly added to the bowl with butter, continuing to beat the mass. If you want to create an exquisite dessert, then you can chop a handful of nuts or dried fruits and add them to the soak. This is what the process of preparing cream for Honey cake looks like - a delicious treat for many families.

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 is better if it is 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.

Sour cream

This product is loved by housewives who monitor the healthy diet of their families. Cream with condensed milk and sour cream makes the cakes soft, and the finished product is tender and amazingly tasty.

Ingredients

Sour cream with fat content from 25% - 0.5 kg
Condensed milk - 380 ml
Honey - 30 g
Butter - ½ pack.

Preparation

It takes a little time to prepare such a cream for cakes from sour cream and condensed milk (maximum 10 minutes).

First, mix butter, condensed milk, honey and heat to achieve a homogeneous consistency. It is enough to keep the mass in a boiling state for five minutes with constant stirring. After this, the mixture is cooled to room temperature.