Which honey cake tastes better with cream? Honey cream (9 recipes)

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Ingredients:

Milk (fat from 3.2%) - 1 l.
Semolina - 4 tbsp. l.
Butter - 500-600 grams.
Sugar - 2 tbsp.
Salt.

Which cream is better?

If you ask experienced confectioners which cream for honey cake is the best, you will not have a definite answer, because each recipe is good in its own way.

Some housewives prefer to prepare honey cake according to the classic recipe with custard or sour cream, while others prefer a filling made from condensed milk, based on butter or even semolina.

There are a lot of options for preparing such desserts; the cakes have a unique feature of harmonizing with any filling, so it is often quite difficult to make a choice in favor of just one.

First of all, you should focus on personal taste preferences. So, for example, if you want to make a universal dessert that goes equally well with tea, coffee, juice or milk, then you should choose a honey cake recipe with sour cream or custard. In the first case, you will get a light and delicate dessert with a barely noticeable sourness in the taste, which perfectly sets off the sweetness of the cakes.

In the second, the cake will be denser and sweeter, with a pronounced creamy taste and aroma. Those with a convinced sweet tooth should prepare a honey cake with a cream based on sour cream or butter with condensed milk (both regular and boiled), and you can make it very simple by whipping the ingredients together, or spend a little more time preparing the custard version.

Also, the choice of cream for a cake can be influenced by the desired consistency of the dessert; in particular, for honey cakes, many prefer a more liquid filling, which will soak the base faster and better.

For example, a homemade honey cake with sour cream will turn out soft and tender, slightly moist, but with custard or based on butter and condensed milk, the honey cake will perfectly retain the crispy texture of the cakes.

Making cream for honey cake at home is not at all difficult, especially since you always have the opportunity to choose a recipe that suits your culinary skills.

To make a delicious honey cake with sour cream, you don’t need any special skills, but for the version with custard or semolina, it is better to use a step-by-step recipe, since the process may seem quite labor-intensive and complicated for beginners.

Preparation of cream based on semolina

Many people are familiar with the recipe for homemade honey cake with sour cream; you don’t even need photos or step-by-step recommendations, because such a dessert is quite easy to prepare, and it turns out simply amazing. Simply mix the main ingredient with sugar and beat with a mixer until smooth.

Experienced housewives recommend cooking it only with fresh and richest sour cream, ideally with rustic sour cream. You can also add any additives to your taste: vanilla or cinnamon, chopped nuts, fruits or berries (at the stage of assembling and coating the cakes).

But if sour cream honey cake is already familiar and you want something unusual, then you should prepare a cream based on semolina. It is similar to classic custard, but has an even milder taste, delicate texture and unusual aroma. It will especially appeal to lovers of gourmet delicacies and children.

Pour milk into a saucepan (it is advisable to use as much fat as possible), lightly salt it, and bring to a boil.
Pour semolina into boiling milk, stir, cook for about 15 minutes, sprinkling a small amount of sugar on top (this will help prevent foam from appearing).
Remove the finished semolina from the heat and cool at room temperature.
Soften the butter at room temperature, combine with granulated sugar or powdered sugar, beat with a mixer until the latter is completely dissolved.
Gradually add cooled semolina to the oil mixture (a spoon at a time), without stopping stirring.
In the finished cream for honey cake, following the recipe with the photo, add vanilla extract and citrus zest to taste. Lemon or lime zest will perfectly complement the aroma of honey in the cake and make the taste less cloying.
By the way, the cooking technology can be changed a little: add sugar to the semolina during the cooking process, and only then combine the finished, cooled porridge with butter and beat with a mixer until smooth.

Cakes coated with semolina cream, like any other, should be left in the refrigerator for at least 3 hours. The longer the dessert soaks, the tastier it will be.

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 beat 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 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 PC. 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’s better to get the butter out 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 pc;
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 stir 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 in 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, uniform shape is obtained.

The right cream for honey cake will harmoniously complement the aromatic cakes and complete the taste of the dessert. A skillful choice of filling will allow you to diversify the taste of your favorite sweet, giving it lightness or, on the contrary, richness and additional aroma.

Which cream is best for honey cake?

When choosing cream for a honey cake, you should focus primarily on the taste preferences of the tasters, trying to please each eater as much as possible.

One of the most popular and sought-after fillings for such a dessert is sour cream, which is easy to prepare, affordable and works great in combination with honey cakes.
A more nutritious version of the impregnation is honey cake cream based on condensed milk, regular or boiled.
If you want to make a dessert lighter and more delicate, the ideal choice in this case would be custard made with milk and yolks.
Any impregnation can be supplemented with chopped nuts, washed and steamed dried fruits, pieces of canned fruit and berries.

Custard for honey cake with milk

The classic cream for, prepared by brewing flour with eggs in milk, will allow you to get the lightest and most delicate version of your favorite dessert. The specified amount of ingredients is enough to prepare a cream that will be able to coat the layers of a large cake. For cakes with a diameter of 20 cm or less, the proportions can be halved.

Ingredients:

eggs – 4 pcs.;
flour – 120 g;
milk – 1 l;
granulated sugar – 300 g;
butter – 20 g;
vanilla sugar – 10 g.

Preparation

Heat the milk and sugar until it boils and the crystals dissolve, and allow the mixture to cool slightly.
Stir eggs with flour, stir in milk and sugar in portions.
Place the container with the cream on the stove and cook with continuous stirring until thickened.
Add butter to the cream and stir until it melts.
At the final stage, vanilla sugar is mixed into the custard cream for the honey cake.

Sour cream for honey cake

With the right base ingredient, you can prepare sour cream for honey cake in just a few minutes. Sour cream should have a fat content of 25% or more, then the filling will be thick and not runny. If you only have a product with less fat content, you need to strain it for several hours, placing it in gauze folded in three or four and hanging it over the sink or pan.

Ingredients:

sour cream – 500 g;
granulated sugar – 200 g;
a bag of vanilla sugar or a pinch of vanillin.

Preparation

Well-chilled fat sour cream is placed in a whipping container along with granulated sugar and vanilla.
Beat the cream for the honey cake for at least 5 minutes or until it acquires a fluffy, airy and moderately thick texture.

Cream for honey cake with condensed milk

It holds its shape perfectly, is incredibly tasty, but at the same time very high in calories, cream for honey cake with boiled condensed milk, which is complemented by good quality butter. Before the beating procedure, the components must be at the same room temperature, which will ensure a high-quality completion of the process.

Ingredients:

boiled condensed milk – 1 can;
butter – 300 g;
nuts (optional) - to taste.

Preparation

Place the soft butter in a whipping container and grind with a mixer or whisk until white and fluffy.
Add boiled condensed milk in portions, beating the mass each time until it has a uniform texture.
If desired and to taste, add chopped nuts to the honey cake.

Cream for honey cake with mascarpone

A truly delicious honey cake cream can be prepared using mascarpone. Once you have tried this version of dessert design, you will no longer want to use other impregnations, the resulting result will be delicious and appetizing. If desired, the mixture can be flavored with vanilla when whipping.

Ingredients:

mascarpone – 300 g;
cream with a fat content of more than 30% – 500 g;
powdered sugar – 250-300 g.

Preparation

Mascarpone is ground with the addition of powdered sugar until smooth.
Cool the cream first, then beat it until thick foam with a mixer.
Add mascarpone and cream into the sweet mass in portions and beat the delicious cream for the honey cake until its texture is smooth and uniform.

Semolina cream for honey cake

The honey cake with is incredibly tasty and tender. When whipped with butter, semolina porridge acquires a pleasant texture and is completely unrecognizable in the finished dessert. It is important to boil the cereal with milk with continuous stirring for at least the time specified in the recipe and be sure to cool completely.

Ingredients:

semolina – 2 tbsp. spoons;
milk – 500 ml;
butter – 300 g;

granulated sugar – 100 g.

Preparation

Grind soft butter with sugar or powdered sugar until white and fluffy.
Cook semolina porridge from milk and semolina for at least 5 minutes, allow it to cool completely.
Add the porridge to the butter mixture and beat thoroughly with a mixer until a fluffy and homogeneous cream.

Cream filling for honey cake

The cream prepared according to the following recipe can be safely used not only for layering the cake layers, but also for leveling the surface of the cake. The filling has a dense and at the same time delicate texture, giving the dessert an amazing creamy taste with a pleasant sourness.

Ingredients:

sour cream 25% – 700 g;
eggs – 2 pcs.;
flour – 6 tbsp. spoon;
vanillin - to taste;
butter – 240 g;
granulated sugar – 220 g.

Preparation

Mix sour cream, eggs, flour, vanillin and granulated sugar in one container.
Place the vessel with the contents in a water bath and heat with constant stirring until thickened.
Cool the custard base for the cream, covering it with cling film.
Beat the soft butter, adding the custard base one spoon at a time, achieving a uniform cream texture each time.

Buttercream for honey cake

For many, the best cream for honey cake is the one made with whipped cream. A dessert made with a similar filling actually succeeds above all praise, delighting with both tenderness and richness. It is important to choose a dairy product with a fat content of more than 30% and to cool it well before whipping.

Ingredients:

cream – 400 ml;
boiled condensed milk.

Preparation

Beat the chilled cream with a mixer until thick and fluffy foam.
Add condensed milk in portions and mix the simple honey cake cream until smooth and homogeneous.

Sour cream with gelatin for honey cake

For honey cake, the recipe for which will be presented below, you always get the desired thickness even without first weighing out the base product and ridding it of excess whey. In this manner it will be possible to obtain a light and low-calorie filling for soaking the cakes.

Ingredients:

sour cream – 400 g;
milk – 50 ml;
gelatin – 2 tbsp. spoons;
granulated sugar – 100 g;
vanillin.

Preparation

Beat sour cream with sugar and a pinch of vanillin.
Gelatin is soaked in cold milk in advance, and then heated in a water bath or in the microwave until the granules dissolve.
Gradually pour the jelly milk into the sour cream base and beat it with a mixer.
Place the cream in the refrigerator for a while, after which it is used to coat the cakes.

Honey cake with orange cream

An exquisite recipe for honey cake cream will allow you to appreciate a completely new taste of your favorite dessert, replete with notes of citrus and delighting with amazing tenderness. Such a filling cannot be called budgetary and quick to prepare, but the excellent result will make up for all the material and labor costs.

The Honey cake is baked in many countries around the world. And, of course, every family has its own secret for preparing cream for flavored shortcakes.

The cake is prepared with different impregnations - butter, custard, sour cream or condensed milk. Chocolate, nuts or dried fruits are added to the cream. Usually, such a cake is eaten very quickly, without leaving even a crumb!

1. Sour cream
Thanks to its structure and light sourness, sour cream emphasizes the amazing taste of the cake. It perfectly soaks the cakes, making them moist and tender.
Preparing sour cream impregnation is absolutely simple. To do this, you need to take fresh (the fattest) sour cream and sugar. Beat the products well with a mixer or whisk.

2. Custard
Custards are great for honey cakes.
The most common type of cream is the classic recipe made with milk. To prepare this cream, you will need: milk, eggs, starch or flour. All you need to do is mix the eggs with granulated sugar and flour. Then pour the mixture into the heated milk and cook until the cream thickens. Grease the cakes with the prepared cream.

3. Semolina cream
This cream is suitable for wives of true gourmets or mothers who prepare delicacies for babies. Airy, snow-white, tasty - these are not all the qualities of semolina cream. It is simply ideal, not only for honey cake, but also for many other cakes.
To prepare the cream, you will need: milk, semolina, butter, sugar and a pinch of salt. First you need to cook semolina porridge, add salt. Cool the finished porridge. Cream butter with sugar. Add the oil mixture to the porridge and beat everything well again. The end result will certainly please you!

4. Cream with condensed milk
This cream is one of the simplest and most delicious options. It turns out rich and very tender. To prepare such a cream, you need to: beat condensed milk with butter until a homogeneous mass is formed. If desired, you can add nuts or pieces of chocolate to the finished cream.

Note to housewives

Remember that a real “Honey Cake” will only turn out when it is well soaked in cream. Custard, with condensed milk, semolina - each of them has its fans.
A cake made with honey has one good quality - it can be combined with absolutely any cream, so prepare your favorite dessert with pleasure and delight your loved ones with impeccable taste!

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