Custard honey cream. Step-by-step recipes for the best honey cake creams

The home-made honey cake turns out to be very fragrant and tender, if you choose the right impregnation for it. Thanks to a variety of recipes, cakes can be soaked with cream made from various products.

Classic condensed milk impregnation

Honey cakes can be impregnated with various creams that will make them even more tender and softer. Condensed milk and butter are two products from which you can prepare the perfect impregnation in a matter of minutes. Let's make a classic honey cake cream with condensed milk.

For this recipe, you need to choose only high-quality condensed milk, in an iron can. A condensed product made from powdered milk is not suitable for a cake.

This cream is very high in calories, but at the same time very tasty. During the assembly of the cake, all the cakes must be cold so that the butter does not melt.

Cream for honey cake with boiled condensed milk

To impregnate a honey cake, you can easily and quickly prepare a cream with boiled condensed milk, which by itself will not be able to properly soak the cakes.

Ingredients:

• 1 can of boiled condensed milk;
• oil - 200 grams.

Cooking time: 5 minutes.

Calories per 100 grams: 320 kcal.

1. Put the softened butter in a deep bowl, add condensed milk to it;
2. Using a mixer, beat the mass well until its consistency becomes homogeneous.

In order for the cakes to be well saturated, they must be soft and tender. Such a cream will not be able to soak a cake that is too dry, and it will turn out tasteless.

Cooking without oil

To impregnate the cakes, you can use various creams that can be prepared from even 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.

1. Beat the egg well, add starch to it and mix well;
2. Add a third of the cream to the egg mixture, mix until a homogeneous consistency is formed;
3. Pour the rest of the cream into a saucepan, add sugar and bring to a boil, pour them in a thin stream into the egg mixture, stirring quickly;
4. Put the saucepan with cream on a small fire, stirring constantly, wait until it becomes thick.

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

Sour cream for honey cake

Another version of the cream for "Honey cake" is sour cream. It can be prepared in many ways, but to make it thick, rich and fatty, it is best to use this recipe.

Ingredients:

• sour cream - 600 milliliters;
• vanilla sugar;
• powdered sugar - 225 grams.

Calories per 100 grams: 209 kcal.

1. Transfer the sour cream into a deep bowl, pour sugar into it, add vanillin, mix well;
2. Using a mixer, beat the cream for 20 minutes at high speed until thick.

The cream is airy, tender and very tasty. If the sour cream is low-calorie, it is best to add a bag of thickener to it, due to which the mass will become thick.

Custard

Custard is not as difficult to prepare as it might seem at first glance. Some housewives try to use other ingredients, just to avoid this complicated process.

Ingredients:

• milk - 1 liter;
• vanillin;
• flour - 70 grams;
• eggs - 3 pieces;
• sugar - 250 grams;
• oil - 250 grams.

Cooking time: 30 minutes.

Calories per 100 grams: 215 kcal.

1. Combine eggs, sugar, vanilla and flour in a deep bowl and beat with a mixer;
2. Without stopping whisking, pour in a thin stream of milk so that the mass becomes homogeneous;
3. Everything is poured into a saucepan, put on a small fire and the mass is cooked until it becomes thick, stirring constantly;
4. Remove the mass from the heat, let it cool down, put softened butter into it and beat with a mixer.

The cream perfectly impregnates the cakes, making them soft, while cooking, you can add vanilla sugar, which will make the pastries even more fragrant.

Milk and condensed milk cream recipe

To impregnate honey cakes, you can use various creams that reveal the taste of baking in different ways. To prepare them, you can use the products that are in the house, experiment and fantasize.

Delicate, tasty, rich cream is ideally combined with honey cakes and biscuits. In its preparation, it is a bit like custard.

Ingredients:

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

Cooking time: 20 minutes.

Calories per 100 grams: 213 kcal.

1. Sift flour into a saucepan with a thick bottom, add milk, sugar, vanilla sugar to it and mix well so that there are no lumps;
2. Put the saucepan on a small fire and cook, stirring constantly, until the mass becomes thick;
3. 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 exfoliating, the oil must be added in small portions, then it will beat evenly and become lush.

semolina cream

If there is a small child in the house and you want to pamper him with something tasty, but at the same time not harmful, you should pay attention to this cream, which he will definitely like.

Ingredients:

• milk - 1 liter;
• salt - 3 grams;
• sugar - 400 grams;
• semolina - 80 grams;
• butter - 600 grams.

Cooking time:

Calories per 100 grams: 312 kcal.

1. Pour milk into a saucepan, add a little salt to it, boil, add semolina and cook for 15 minutes;
2. Transfer the softened butter to a deep container, pour sugar into it and beat with a mixer until the mass becomes lush;
3. In the oil mixture, without stopping the whipping process, add one tablespoon of chilled semolina until all is introduced.

In such a cream, you can add lemon zest, which will give notes of freshness, lightness and complement the taste of cakes. It turns out airy, snow-white, beautiful and is ideal for soaking thin layers of honey cake.

caramel cream

To impregnate "Medovik" you can use not only creams prepared according to classic recipes, but also others, no less interesting and tasty.

Ingredients:

Cooking time: 5 hours.

Calories per 100 grams: 146 kcal.

1. Pour sugar into a frying pan with a thick bottom, add water and cook caramel over low heat until golden brown;
2. Without removing the pan from the heat, pour 1.5 cups of cream into the mass, mix and bring to a boil;
3. Pour the mass into a flat container and refrigerate for 4 hours;
4. Pour the caramel into a deep bowl, add the remaining cream to it and beat at high speed until fluffy.

The mass is light, tender, with caramel notes, which are ideally combined with honey cakes.

Cream of sour cream and bananas

Cooking cakes is a real culinary art. Not every housewife manages to cope with baking, but even this skill can be learned.

Ingredients:

• 120 grams of powdered sugar;
• 2 bananas;
• 10 milliliters of lemon juice;
• 0.5 liters of sour cream.

Cooking time: 15 minutes.

Calories per 100 grams: 188 kcal.

1. Bananas are peeled, cut into pieces, placed in a bowl and crushed with an immersion blender;
2. Add chilled sour cream, sugar to fruit puree and beat well, add lemon juice at the end.

Bananas can also be crushed with a fork, but in this case, pieces of fruit will be felt in the honey cake.

To prepare the cream, be sure to choose only high-quality and fresh products. For butter, good butter is bought, which softens in advance - you just need to get it out of the refrigerator and leave it for an hour in a warm room. It is best to beat it in a container that is placed on ice or in a bowl of cold water, so it does not lose its shape and remains thick.

The quality of the custard depends on how much starch or flour is added to it. The more of these products, the thicker the mass will turn out. To avoid lumps, flour should be added gradually and in small portions.

Butter creams in their structure are tender, light and airy, very pleasant to the taste. They can be used not only for honey cake, but also for impregnation of shortbread, biscuit cakes.

To make the sour cream thick, you need to choose 30% fat sour cream, it must be cooled before whipping. If you add a little cream to it during cooking, it will become more resistant.

"Honey cake" can be smeared with different creams and each of them will give special notes to baking. Regardless of which cream will be used to impregnate honey cakes, they must be cold.

Delicious honey cakes are prepared in all countries of the world. The most popular option is considered to be a thick cake, which is traditional for the Jewish New Year. Abroad, honey cakes are very rarely made from a large number of layers, as is customary in our country. And cream for dessert is rarely used at all. Therefore, an incredible number of options for preparing creams is the property of our hostesses. In the article we will talk about how to make cream for honey cake with condensed milk. A delicious dessert with such a filling will be the best table decoration.

Having prepared cake layers, each housewife thinks about how to coat the future dessert. Many women prefer to prepare cream for honey cake with condensed milk - the tastiest and most popular option. Why is it so widespread? Everything is very simple. Cream for cake from boiled condensed milk is always obtained, so there is no risk that the products will be spoiled. In addition, it is convenient in that it is suitable both for lubricating cakes and for decorating a product.

cream ingredients

To make cream for condensed milk cake, we need quite a few products:

• 200 grams of butter.
• Vanilla sugar pack.
• 200 grams of condensed milk.
• 3 tablespoons of liquor.

cream recipe

So, how to make cream for honey cake with condensed milk? The most delicious recipe involves the use of only two main ingredients - butter and condensed milk. All other components are added as desired.

Before starting cooking, the oil must be removed from the refrigerator, as it must warm up to room temperature. If you are pressed for time, then to speed up the process, you can cut it into pieces.

Then beat the butter with a mixer or with your hands until it becomes homogeneous. Add vanilla sugar and condensed milk. To prepare the cream, you can buy the simplest condensed milk, or you can use boiled. It is also sold in any store. To give an interesting accent to the cream, you can add a little liquor to it. Next, we begin to beat the mass, achieving uniformity.

Ready cream for honey cake with condensed milk (a delicious recipe is given by us in the article) is very thick. It holds its shape perfectly, so it is not only convenient for them to fasten parts of the cake, but you can also make all kinds of decorations using a pastry bag.

Chocolate cream with condensed milk

Very often, chocolate cream is prepared from condensed milk, with which an original honey cake is obtained. Homemade dessert with such a cream is very tasty and will certainly appeal to chocolate lovers.

Ingredients:

• 200 grams of butter.
• Cocoa - 4 tbsp. l.
• Cognac - 2 tbsp. l.
• Condensed milk - 4 tbsp. l.
• Powdered sugar - 4 tbsp. l.

From the indicated amount of ingredients, a lot of cream is obtained, it is enough not only for a layer of cakes, but also to lubricate the dessert on top and on the sides. If you need a smaller amount, then you need to proportionally reduce the components.

We put soft butter in a bowl and beat it with a mixer, then add condensed milk, powdered sugar and cognac (you can also use liquor or brandy). We continue to beat the mixture. Now you can pour in cocoa and bring the cream to a thick, buttery consistency. Properly whipped mass should be homogeneous and shiny. Too long whipping process can lead to separation of the cream. In this recipe, you can also use ready-made boiled condensed milk. The result is also a wonderful cream.

The resulting chocolate mass fits perfectly on the cake, making it easy to align the edges of the dessert. The cream is also good for decorating cakes, because it keeps its shape remarkably.

Custard with condensed milk

You can also make cream for the cake from boiled condensed milk. Its taste is more intense. This cream goes well with honey cakes. The recipe we offer is somewhat similar to the custard recipe. To prepare it, we need:

• 1 liter of milk.
• 2 tablespoons of flour.
• 2 tablespoons of sugar.
• Boiled condensed milk - 230 g.
• Butter - 120 g.
• Vanilla.

For cooking, we need a pan with a thick bottom. Sift flour into it, add milk, sugar and mix thoroughly. Cook the mixture on a very low heat until thickened, without ceasing to stir. The resulting mass must be cooled.

It is worth preparing the oil in advance, it should have a soft consistency. The most crucial moment in this recipe is the combination of ingredients. We need to combine the condensed milk with the brewed mass and butter, and then beat the cream in the most thorough way.

Cream of sour cream and condensed milk

What other cream can lubricate the honey cake? The cream recipe below involves the simultaneous use of sour cream and condensed milk. For cooking, we need the following products:

• 200 grams of sour cream (it is worth using fat sour cream).
• 200 grams of butter.
• ½ can of condensed milk.

Beat softened butter with condensed milk. Then you need to add sour cream and continue the process. Such a cream is perfect for a honey cake, as it is well absorbed into the cakes.

The nuances of applying the cream

Medovik is good because almost any cream can be used for its preparation. The main condition for obtaining a good dessert is the use of such a mass for the cake, which is perfectly absorbed into the cakes, which means it makes the cake tender and tasty. Honey cake is surprisingly combined with any components, so any cream will be good for him. What mass you wish to apply is up to you. Many housewives prefer to use creams based on condensed milk, as they have a richer taste. In addition, this mass has an oily and homogeneous thick consistency, thanks to which it can also be used to decorate the finished product.

But still, the delicious cream has a small drawback. It is very high in calories. Therefore, not every woman dares to use it. If you follow a strict diet, then a 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).

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

Plombir on sour cream

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

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

How to make cream

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

We put in a water bath and boil for about 10 minutes until thickened. After thickening, add the butter and mix thoroughly and intensively. We cool. In the meantime, combine sour cream with powdered sugar, beat with a mixer. We combine the chilled custard with sour cream, beat with a mixer. Use immediately for layering cakes.

Custard for honey cake

With custard, honey cake turns out to be especially tender.

Ingredients:

• Milk (it is better to take fatter) - 1 l
• Eggs - 4 pcs (or 6 yolks)
• 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 (you can make a replacement for 1 tsp of vanilla extract)

Cooking custard for honey cake

It is better to cook the cream in a saucepan with a thick bottom, this will allow the cream not to burn. 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 a saucepan with constant stirring to break up lumps.

Return the saucepan to the fire and heat again. In a thin stream, with constant stirring, add the “custard mixture” to the main milk and cook until thickened for 8-10 minutes. It is important to stir while cooking the cream so that lumps do not form.

After turning off the cream should completely cool down (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 is at the link:

Sour cream cream

Incredibly tender and delicious cream, which is ideal for a honey cake.

Ingredients:

• Thick sour cream - 500 g
• Fatty cream (from 30% and above) - 250 g
• Powdered sugar - 150 g (amount to taste, you can slightly reduce or increase)

How to make sour cream for honey cake

If you come across liquid sour cream, you need to weigh it. To do this, put the sour cream in a cotton towel and put it on a sieve so that the excess liquid is glass. To make the weighing go faster, you can place a pot of water on top as a weight.

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

Sour cream, powdered sugar and heavy cream are placed in a bowl for whipping and start working with a 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 there is not enough sweetness, you can add a little more powdered sugar.

Cream of butter and condensed milk for honey cake

This simple cream can be prepared by any child of school age. 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 make cream:

An important rule for the preparation of such a cream is the ingredients at room temperature. Remove the butter from the refrigerator in advance so that it warms up. You should not heat the butter in the microwave, because you will get a completely different texture (melted butter) than chilled.

Place warm butter in a mixing bowl and add condensed milk. Beat for a couple of minutes until the ingredients are combined - 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 it. Cream of boiled condensed milk is perfect for the cake "Snickers", "Napoleon". If desired, nuts, pralines, prunes, salted caramel can be added to the cake filling. The combination of this cream with berries is not very successful.

Yoghurt cream

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

Ingredients:

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

Cream for cream should be bought the fattest (from 30%), before cooking they need to be well cooled. Even if you just bought cream in the store, and there they were on the refrigerated shelf, you should still cool them in the refrigerator for at least 6-8 hours or half an hour in the freezer.

Yogurt should be used as fat as possible and, of course, it should not be drinking yogurt, otherwise a stable cream will not work. I often use Activia or yogurt "From the village of Udoevo".

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

There are two ways to make the cream thicker: using gelatin or using a cream thickener. I prefer cream thickener because gelatin is much more troublesome to mix into cream (lumps can form). Cream thickener gives a more stable and predictable result.

How to make yogurt cream:

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

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

Now it remains 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.

I don't often spoil my family with "Honey cakes", because I don't like to roll out cakes, but sometimes inspiration appears, and I cook them. One of my favorite options is Medovik with boiled condensed milk. Of course, such a cake is a real paradise for the sweet tooth, as it turns out to be quite sweet. Well, that's what cake is for, and cake to be sweet. After all, we don't eat cake every day, and sometimes you can treat yourself, right?! In general, let's cook the honey cake with boiled condensed milk!

Cut the butter into several pieces and put in a bowl, add sugar and honey.

Put the mixture in a water bath, stir with a spoon or whisk until the whole mass is homogeneous. To this mass add soda, and stirring, cook for another minute.

Remove the bowl with the dough from the water bath and let cool until barely warm. After that, one by one, break the eggs into a bowl and beat well until the mass is homogeneous.

Sift flour into the dough, mix well. When it becomes difficult to mix with a spoon, continue kneading with your hands.

This is what the dough looks like.

Divide the dough into 9 parts. You can, of course, and more, depending on what diameter your cake will be.

I have a minimum size on the substrate - 22 cm, so I stuck to it. Cut out a square from parchment and roll out one part of the dough with a rolling pin. Cut out the circle according to the pattern.

Remove excess dough and carefully prick the cake with a fork. By the same principle, roll out all the cakes. I advise you to immediately roll out at least half of the cakes, as they are baked quickly and you need them to be ready for baking.

Preheat the oven to 200 degrees and bake each cake for 4-5 minutes. Also collect the scraps of dough together, roll them out randomly and bake at the very end, they will be needed for sprinkling the "Honey cake". Place all baked cakes in a pile on parchment.

For sprinkling, break an arbitrary cake into pieces and put it in a blender. It seemed to me that there would not be enough crumbs, so I broke another cake and added a handful of walnuts. Grind all the pieces into crumbs.

Put honey cakes alternately on a plate, quickly grease each cake with milk and then with cream.

Then sprinkle "Honey cake" with prepared crumbs. Put the cake in the refrigerator for several hours to soak.

After that, the delicious Medovik cake with boiled condensed milk can be cut into portions and invite everyone to the table.

Bon appetit!

From our recipes below, you will learn how to prepare a cream for and will be able to choose the most suitable option for yourself.

Classic Honey Cake Cream

Ingredients:

• thick sour cream with a fat content of at least 25% - 800 g;
• granulated sugar - 300 g;
• vanilla sugar - 20 g.

Cooking

We shift thick sour cream into a convenient container, pour in granulated sugar, vanilla sugar and beat until smooth and airy. The cream is ready for use.

A very important point in the preparation of such a simple cream is the choice of sour cream. It must be of good quality, thick and with a high percentage of fat, otherwise nothing will work, and the cream will simply drain from the cake onto the dish.

Cream for honey cake with condensed milk

Ingredients:

• - 275 g;
• butter - 255 g.

Cooking

Beat softened butter with a mixer or whisk until fluffy. Gradually add condensed milk and continue beating until fluffy. The cream is ready for use. You can optionally add chopped nuts or dried fruits to it.

Custard for honey cake with milk

Ingredients:

• milk - 3 cups;
• granulated sugar - 1.5 cups;
• flour - 125 g;
• eggs - 2 pcs.;
• butter - 200 g.

Cooking

In a saucepan of a suitable size, mix the eggs with sugar and flour and grind with a fork or whisk until smooth. Pour in one glass of milk and, stirring constantly, heat over medium heat until thickened. Then pour in the rest of the milk and again keep it on low heat, not forgetting to stir, otherwise the cream may burn. As soon as the cream begins to boil, turn off the stove, cool a little and add soft butter. We give the custard to cool completely, and we can begin to coat the honey cakes.

Custard for honey cake without flour

Ingredients:

• milk - 2 cups;
• granulated sugar - 1.5 cups;
• eggs - 2 pcs.;
• butter - 290 g.

Cooking

Pour milk into any suitable container, bring to a boil and cool. Beat eggs with sugar until fluffy and mix with milk. We put the dishes with the resulting mixture on the fire and heat to a boil, stirring constantly, and keep on the lowest heat for two minutes. Then turn off the stove and let it cool down. Beat the softened butter with a mixer, adding a little egg-milk mass. We cool the finished lush cream and coat the cakes of the honey cake.

Chocolate cream for honey cake

Ingredients:

• cocoa powder - 8 tbsp. spoons;
• milk - 2 cups;
• granulated sugar - 320 g;
• flour - 3 tbsp. spoons;
• eggs - 4 pcs.;
• vanilla sugar - 10 g;
• butter - 100 g.

Cooking

Beat the eggs with sugar, add cocoa powder at the end. Stir the flour into half a glass of milk until smooth. Bring the rest of the milk to a boil and pour in a thin stream into the chocolate-egg mixture, not forgetting to stir. We put on the stove over moderate heat and, without stopping to interfere, we introduce the flour and vanilla sugar diluted in milk. After boiling, we stand until it thickens, turn off the stove and cool the resulting mass. Now add soft butter and beat. Chocolate cream is ready.