Honey cake recipe in a frying pan detailed. Honey cake in a frying pan. Recipe for making honey cake in a frying pan with photo
You don't need an oven to bake a delicious holiday dessert. You can cook a wonderful honey cake in a frying pan, tender, soft and very satisfying. As the housewives assure, the recipe for this treat, baked in a frying pan, is absolutely not complicated. The most important thing is that it consists of simple and always available products. Therefore, a “Honey” cake in a frying pan can be prepared both for a festive table and for an ordinary family tea party.
The authors of numerous reviews on networks share their experience in preparing such a treat, as well as recipes they have tested. Cake in a frying pan “Honey” can be prepared with classic sour cream, butter and custard, as well as condensed milk. If desired, you can use any cream in preparing the dessert. As you know, most often housewives choose the one that family members love the most.
Step-by-step video recipe
Honey cake in a frying pan: recipe with sour cream
This dessert is very tasty and, most importantly, easy to prepare. Honey cake in a frying pan, the step-by-step recipe for which is presented in the article, is easy to prepare. Since it is made on the stove, the process of preparing the cakes, according to the housewives, takes very little time. In addition, the “Honey” frying pan cake consists of ingredients that are definitely available in any refrigerator.
Ingredients
To prepare the dough use:
- butter – 100 g;
- 100 g sugar;
- honey – 80 g;
- chicken eggs – 3 pcs.;
- sour cream – 40 g;
- wheat flour – 480 g (used for dusting about 50-60 g);
- soda – 0.5 tsp.
To prepare sour cream you should use:
- 30% sour cream - 800 g;
- sugar – 1 glass;
- vanilla – 10 g;
- lemon zest - to taste.
Preparing the dough
“Honey” cake in a frying pan (the recipe with photos is presented in the article) is prepared in several stages. First you need to prepare the dough. To do this, mix and bring to complete homogeneity a mixture of honey, butter and sugar. To do this, you need to heat the mixture on the stove in a saucepan over low heat so that nothing sticks to the bottom. You can also heat the mixture in the microwave. In this case, it must be stirred every 30 seconds. Do not bring the mixture to a boil. It is enough for the butter and honey to completely melt, especially if it is candied.
The resulting syrup should be poured into a mixing container, add soda to it, and then mix thoroughly with a whisk so that the soda is distributed throughout the mass as evenly as possible. In this case, the syrup should lighten and slightly increase in volume, which is a consequence of the reaction of honey with soda. Thanks to this reaction, honey cakes become airy and fluffy. Let the syrup cool slightly.
Next, the dough for honey cakes is kneaded. First, you can help yourself with a whisk, and after the dough reaches sufficient density, housewives recommend using a wooden spoon. You can also simply knead with your hands. The result is a soft and slightly sticky dough.
Next, flour is generously poured onto the table, and the dough is laid out on top. It should be rolled in flour on all sides, formed into a thick “sausage” and divided into 8 parts. Carefully roll each piece of dough in flour and place on a wide plate. They should be covered with film on top. This must be done in order to avoid the appearance of a crust. Refrigerate the dough for 1-2 hours, as a result of which it will thicken slightly.
Preparing sour cream
Cake in a frying pan “Honey” with sour cream, according to reviews, is very tasty. Sour cream for honey cake is a classic option. It can be prepared while the dough is chilling.
In a large bowl, combine all the necessary ingredients for the cream. Honey cake in a frying pan is prepared with cream from sour cream, sugar, vanilla sugar and lemon zest (to taste).
It is better to use sour cream for cream with a fat content of 30%. You can also use 20 percent, but in this case you need to add a thickener to the cream, or keep the sour cream suspended in gauze for several hours in order to get rid of excess whey.
Lightly whisk the cream until the sugar dissolves. The finished cream is sent to the refrigerator.
Forming the cakes
After the dough has cooled, begin to form the cakes. The pieces are rolled into flat cakes (the thickness of the dough should be about 3 mm). It is necessary that the size of the cakes be slightly smaller than the size of the pan in which the cakes will be baked. For 8 cakes, use a frying pan with a diameter of 26 cm; for smaller ones, the dough should be divided into a larger number of parts.
Making cakes
A frying pan with a thick bottom should be heated on the stove and the formed cake should be placed in it. Sometimes, housewives say, it is not possible to carefully transfer the cake to the frying pan, and it becomes deformed. In this case, you should correct the flaws by hand.
The cake is fried on each side for about 3 minutes. This time is enough for it to brown and the top layer of dough to become matte. Using a long flat spatula, turn the honey cake over to the other side and fry it for another 1 minute.
The finished cake should be cut to 20-22 cm in diameter, and the trimmings should be carefully collected. All other cakes are fried in the same way, after which they need to be cooled.
Preparing the sprinkles
While the cakes are cooling, dry the trimmings in a frying pan over low heat. At the same time, they should be stirred as often as possible to avoid burning. After drying the scraps, they are removed from the pan and cooled. Using a food processor, they are turned into crumbs, which will be sprinkled on the cake at the end.
Assembling the cake
At this stage, you should assemble the baked honey cake. Approximately 3-4 tbsp are placed on the chilled cakes. l. cream, which is distributed over the surface. The cakes are stacked on top of each other. The sides and top of the cake should be slightly trimmed and decorated with crumbs.
So, we prepared honey cake at home in a frying pan. All that remains is to let the dessert soak well for several hours. The weight of the cake prepared from the presented amount of ingredients will be up to 1.5 kg. You can treat a large group of guests with this dessert.
Batter cake
Honey cake in a frying pan (the recipe is offered later in the article) can also be made from batter. Home craftsmen who are familiar with this version of the treat assure that the dessert turns out very tasty and tender, and it is not at all difficult to prepare.
How to make honey cake in a frying pan from batter? A step-by-step recipe, composition and description of the process are presented in the article.
To prepare the batter use:
- 150 g butter;
- 3 eggs;
- 2 cup flour;
- sugar - 1 cup;
- 3 tbsp. l. honey;
- 1 tsp. soda (slaked) or baking powder.
To prepare the cream use:
- sugar - 1 glass;
- 3 stacks milk;
- 2-3 pcs. eggs;
- 3 tbsp. l. flour;
- 250-300 g butter;
- 1 tbsp. walnuts (chopped).
Preparation: stages
Melt the butter in a saucepan, add sugar and honey and sugar, put in a steam bath. The mixture is brought to a boil, but should not be allowed to boil. The pan is removed from the steam bath, eggs are added to the mixture, after which the mixture is thoroughly mixed. Next, put slaked soda in it and, gradually adding flour, knead the dough until the consistency of sour cream (thick). Heat a deep frying pan slightly and then lightly grease it with oil.
Pour 2-2.5 tbsp into the pan. l. dough and spread evenly over the entire surface. Bake until golden brown on both sides. According to reviews, the cakes bake quite quickly. At the same time, it is necessary to ensure that the cakes do not dry out. 8 cakes are baked in a frying pan with a diameter of 26 cm.
Next, prepare the cream. To do this, mix the ingredients according to the recipe, stir and put on low heat. The mass is heated to a boil, but it should not be allowed to boil. After thickening, the cream is cooled well. Grind the butter, gradually add it to the cream and beat well.
The cream is applied to each cake layer and sprinkled with ground walnuts on top. The surface of the cake is sprinkled with crumbs and nuts. The dessert is left to soak for 3 hours in the cold.
As experienced home confectioners assure, almost any cream is suitable for honey cake: custard, butter, sour cream. The only cream that does not penetrate cakes well is made from condensed milk. If you use cream from just condensed milk in a honey cake, the cakes will remain hard, so housewives advise combining condensed milk with some other (any) cream.
Having decorated the cake in accordance with your desires and capabilities (nuts, grated chocolate, crushed cookies, etc.), you should definitely put it in the cold and leave it there for several hours. Recipe authors recommend keeping the cake in the refrigerator overnight. Others claim that the best time to soak it is 24 hours. Although few people manage to endure such a long period of time and leave the cake untouched for a whole day. A soft, tasty and delicate cake will become an indispensable treat during a family tea party, as well as a real decoration for any holiday table.
Honey cake is not the fastest cake to prepare. This applies, first of all, to the classic honey cake with many layers soaked in custard or sour cream.
I suggest you save a little time on preparing cake layers for honey cake - bake them not in the oven, but in a frying pan.
Today's honey cake is prepared not in the oven, but on the stove. This will not affect the taste of the cake in any way - the cakes will still be thin and rosy. Moreover, it is best to bake honey cakes in two frying pans - this way we will simplify the turning process and also save some more time.
For this version of honey cake, light cream with sour cream is best. Well, read the recipe carefully!
To prepare honey cake in a frying pan with sour cream you will need:
- Butter 20 g.
- Honey 2 tbsp.
- Soda 1.5 tsp.
- Sugar 1 tbsp.
- Egg 2 pcs.
- Flour 2 tbsp. or a little more
- Sour cream with a fat content of at least 28% 600 g.
- Sugar 1 tbsp.
- Lemon optional
Cooking the recipe “Honey cake in a frying pan with sour cream”
- Melt the butter, combine with honey and sugar.
- Place in a water bath and cook until the mass becomes homogeneous.
- Remove from the water bath and add eggs to the dough one at a time, stirring thoroughly and vigorously with a spoon or spatula so that the eggs do not cook in the hot mixture.
- Place in a water bath again and cook for 3 minutes.
- Add soda to the dough, mix and cook until the mass has increased in volume (about 2-3 times).
- Remove the dough from the heat, add flour and stir. The dough turns out soft. Add a little more flour if necessary.
- Divide the dough into 8-10 parts, roll into balls.
- Cover the honey dough balls with a clean, dry towel.
- Roll out the dough balls one at a time into circles and place them on a hot frying pan sprinkled with flour.
- Fry the honey cake in a frying pan on one side (about 2-3 minutes) until golden brown on the bottom, and then turn it over onto another heated frying pan sprinkled with flour.
- Fry all the cakes in this way and stack them on top of each other.
- For the cream, mix full-fat sour cream with sugar, add lemon juice and zest if desired.
- Coat the finished honey cakes with sour cream, stack them on top of each other and put them in the refrigerator for a couple of hours.
Add to your Cookbook ‘ Add to your Cookbook
Ingredients:
- Flour - 2-2.5 tbsp.
- Egg - 1 pc.
- Butter - 100 grams.
- Sugar - 1.5 tbsp.
- Honey - 2 tbsp. l.
- Sour cream - 400 grams + 2 tbsp. l.
- Soda - 1/2 tsp.
Quick dessert
Do you want to pamper your loved ones with a delicious honey cake, but you don’t have an oven, and the store-bought version is “not an option”? In this case, you can use the means at hand and prepare a real honey cake in a frying pan in just half an hour. Yes Yes! In the most ordinary frying pan on the stove you will get a delicious honey cake, loved by many since childhood.
The fundamental difference from the classic recipe is that the honey cake layers are baked in a frying pan and not in the oven, but the taste of the dessert is practically indistinguishable from the original. The recipe for honey cake in a frying pan will help out even when there is absolutely no time to tinker with cakes or the housewife is absolutely not friendly with the oven.
A quick honey cake is prepared in a frying pan very quickly, if you don’t take into account the time it will sit in the refrigerator, but for many this recipe will be a real lifesaver. After all, after a hard day, you don’t have the energy or time to make a confectionery masterpiece, but you still want to please your family.
Why not quickly prepare honey cake in a frying pan in the evening using a simple step-by-step recipe, and in the morning your household will be able to enjoy its taste with a cup of tea or a glass of milk.
You can prepare honey cake with any cream: classic sour cream, custard or condensed milk - as your heart desires. And the finished dessert can be decorated with nuts, berries, pieces of chocolate or cookies.
The most important thing is that using the recipe with the photo, you can very quickly and easily make a delicious honey cake in a frying pan, and no one will even think that the dessert was prepared without using an oven.
Cooking honey cake in a frying pan
Making a classic honey cake in a frying pan is quite possible if you use the following recipe. You can choose the filling for such a dessert according to your taste, but the easiest way is to make a honey cake with sour cream, which will take little time and effort to prepare.
Before you prepare the honey cake, you should prepare the ingredients. In particular, soften the butter at room temperature, and melt the honey, if it is not liquid, in the microwave.
- Place the butter in a saucepan and melt over low heat, then pour honey into it and add soda, mixing everything well. The mixture should foam well and boil. Let it cool a little.
- In a separate bowl, grind the egg with sugar (1/2 tbsp), add sour cream (2 tbsp) and slightly cooled honey mixture, mix well.
- Gradually add sifted flour to the mixture, stirring gently with a spoon. The dough should be soft and pliable; you may need a little more or less flour than the specified amount.
- Divide the finished dough into several equal parts.
Before baking the honey cake in a frying pan, you should prepare a form that will be convenient for trimming the uneven edges of the cakes; this can be a pan lid or a baking dish with the same diameter as the frying pan.
The number of cakes depends on the size of the frying pan, for example, with a diameter of 24-25 cm you will get 8-9 pieces. Before making a cake in a frying pan according to this recipe, make sure that there is enough dough, and if necessary, increase the amount of ingredients. The more layers there are in the honey cake, the better it is.
- Roll out each ball of dough thinly, trim the edges and bake in a preheated dry frying pan for 1-2 minutes. at both sides.
- The next step in the step by step guide to making honey cake in a frying pan is the cream. For it you need to beat fat sour cream (at least 20%, and preferably 30%) with sugar or powdered sugar.
- It is advisable to cool the cream, then coat all the cake layers with it, as well as the entire surface of the cake.
If you wish and have free time, you can prepare a honey cake with custard, as well as butter or cream with condensed milk in a frying pan. Most importantly, the cream should be liquid enough so that the cakes are well saturated with it and become softer.
Place the finished cake in the refrigerator for 6-12 hours until it is completely soaked. Before this, you can decorate it by sprinkling with broken cookies, grated chocolate or fried nuts.
The recipe for honey cake layers in a frying pan differs from the original one, but this does not mean that they are not as tasty. The difference can easily be compensated with delicious cream. And the most convinced sweet tooth can even try several varieties of cream in one cake, alternating them on each cake.
Good day to our priceless admirers! In today's article we will present a simple recipe for honey cake in a frying pan. Some of the older generation remember and still love this cake, but it is not always possible to acquire exactly the taste familiar from childhood. We will be as close as possible to the classic recipe, with some adaptations that will only be beneficial.
From a small amount of ingredients you will get a cake that will definitely be enough for a large family. There will still be some left over to treat your friends. Thanks to the successful tandem of products used, you get an excellent honey flavor. With enough cream, your cake will turn out tender and will literally melt in your mouth. Are you already eager to try this dish? Then we begin.
Ingredients:
For the test:
1. Flour – 1650 g
2. Honey – 50 g
3. Butter – 180 g
4. Eggs – 3 pieces
5. Baking powder – 10 g
6. Soda – 10 g
7. Powdered sugar
For cream:
1. Sour cream – 850 g
3. Powdered sugar
Cooking method:
First of all, it’s worth mentioning some products. For example, try to choose honey with a neutral taste, otherwise there will be unnecessary notes in the cake. A stick of butter can be replaced with margarine. The approximate amount of powdered sugar is two cups.
1. Let's start with a water bath. Pour a small amount of water into the pan. Next, take a smaller pan to fit into the first one (make sure that the bottom does not touch the water). Place all the honey in a smaller saucepan.
2. Add all the butter and about one glass of powdered sugar there. If desired, you can replace it with regular sugar, which will need half as much.
3. Gradually, the contents will warm up and melt. Stir a little to combine the ingredients.
4. Separately break three eggs, without separating the white and yolk. Whisk them with a whisk until the mixture is homogeneous.
5. Add baking soda and baking powder to the same mixture. After thorough mixing, the whole thing needs to be sent to the honey mass.
6. Stir the contents of the water bath and cook until they increase in volume. Ultimately, you will get a fluffy mass.
7. Add a few scoops of flour and turn off the heat. Stir until all the flour is incorporated. It will become harder to do this, which means it’s time to put the smaller pan on the table, where it will be easier to work.
8. Add a few more scoops of flour and mix again. When the dough begins to form, place it on a work surface and sprinkle with flour.
10. Divide the resulting piece in half. Divide the fragments into two parts again.
11. Roll each part of the dough into a “sausage” and divide into five equal parts. Check, there should be twenty future cakes in total.
12. Now you need to roll out the resulting fragments into a thin sheet. Using a plate or pan lid (approximate diameter - 20 centimeters), make an even crust. Of course, you shouldn’t throw away the extra parts. They need to be baked on a baking sheet with parchment paper, and then you will get a topping for the dish.
Cakes:
13. Place the cake in a preheated frying pan and fry. The principle is very similar to pancakes - medium heat, fry each side for a couple of minutes and carefully turn over. Repeat this process with all parts of the future cake.
14. While the base cools, prepare the cream. Because We chose a sour cream base, add a glass of powdered sugar to it and mix.
By the way, we used 24 percent fat content of sour cream, which is what we recommend for you.
15. Place the scraps remaining from the cakes into a blender and grind until crumbs are obtained. All that remains is to assemble our dish.
We collect:
16. Take a convenient flat plate and put a little sour cream on the bottom to give it stability. Place the first cake layer and spread generously with sour cream.
In the event that you want to make the dish even juicier (although you cannot say that the cake turns out dry), add 200 grams more sour cream than indicated at the beginning.
17. Repeat this until the cakes are gone. We also put cream on the very last one, and carefully coat the sides, bottom and, of course, the top with the remaining “filling”.
If you want a lower and wider cake, cut the cakes with a larger diameter, for example, 28 centimeters.
18. Sprinkle completely with the prepared crumbs and place the finished treat in the refrigerator overnight. Then, using melted chocolate, make a pattern on the top and serve. We guarantee that your family and guests will be crazy about this treat. In addition, honey cake will definitely suit your New Year's table as a sweet table. We wish you bon appetit!
Honey cake in a frying pan - step-by-step recipe with photos:
Combine the mixture of butter, honey and sugar until completely homogeneous. This can be done by heating the mixture in a saucepan on the stove (turn the heat on low so that nothing sticks to the bottom) or by heating all the ingredients in the microwave (in this case, stir the mixture every 30 seconds). There is no need to bring the mixture to a boil. It is enough for the butter and honey, if it is candied, to completely melt.
Pour the resulting syrup into a mixing bowl, add soda to it and mix very actively and thoroughly with a whisk so that the soda is distributed as evenly as possible. After adding soda, the syrup will lighten slightly and increase slightly in volume - this is a consequence of the fact that the honey has reacted with the soda and, thanks to this reaction, the honey cake layers will become fluffy and airy. Let the syrup cool slightly.
Next, add flour in portions, which must first be sifted.
Knead the dough for honey cakes. First, we help ourselves with a whisk, and when the dough becomes dense enough, we use a wooden spoon or just our hands. We should have a soft and slightly sticky dough.
Sprinkle the table generously with flour and place the dough on top. Roll it on all sides in flour, form a thick “sausage” and divide it into 8 parts or more.
We also carefully roll each piece of dough in flour and place all the pieces in this form on a wide dish. Cover them with film on top to prevent a crust from forming, and cool for about 1-2 hours. The dough should thicken slightly.
While the dough is cooling, prepare the sour cream for the honey cake. To do this, in a large bowl, combine all the ingredients for the cream: sour cream, sugar, vanilla sugar and lemon zest (take it to taste and as desired). By the way, sour cream for cream should have a fat content of 30%. If you suddenly cannot find store-bought sour cream of such fat content, then you can take 20%, but in this case you will need to add a thickener to the cream or weigh the sour cream in gauze for several hours to remove excess whey.
Whisk lightly until the sugar dissolves. The cream is ready. We won’t need it now, so we put it in the refrigerator until we assemble the cake.
When the dough has cooled, we begin to form the cakes. Roll out the pieces into flat cakes with a dough thickness of about 3 mm. The size of the cakes should be slightly smaller than the diameter of the frying pan in which the cake layers will be fried (in this case, a frying pan with a diameter of 26 cm was used; for a frying pan with a smaller diameter, we divide the dough into more parts).
On the stove, heat a frying pan with a thick bottom and place the formed cake in it. If you couldn’t carefully transfer the cake into the frying pan and it became deformed, then carefully correct all the flaws with your hands. Fry the crust on one side for about 3 minutes. During this time, it should brown on the bottom, and the top layer of dough should become matte, as in the photo.
Using a long flat spatula, turn the honey cake over to the other side and fry it for another 1 minute.
We trim the finished cake to a diameter of 20-22 cm. We put the resulting trimmings together.
Thus, as shown in the photo, proceed with the remaining pieces of dough and fry all the honey cakes in a frying pan. Let them cool completely.
While the cakes are cooling, dry the trimmings in a frying pan over low heat. Don’t forget to stir them often during this process so that they don’t burn.
After the trimmings have dried, remove them from the pan and cool. Using a food processor, turn it into crumbs for sprinkling the cake.
Let's assemble a honey cake with sour cream. Place 3-4 tbsp on the cooled cakes. cream, spread over the surface and stack them on top of each other.
Lightly trim the top and sides of the cake.
And then we decorate the honey cake with crumbs.
The finished honey cake should be allowed to soak thoroughly (a few hours will be enough, but it can be longer).
Well, that’s all, honey cake in a frying pan is ready! This amount of ingredients makes a cake weighing about 1.5 kg and you can feed it to a large group of friends!
