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 Custard Honey Cake with Cranberries Recipe
A recipe for a very special occasion! For fans of modern cooking and for those who love to conquer the culinary peaks at any cost! Believe me, if you decide to make this cake - you will not regret a single minute spent on it!
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Russian Cuisine
Keyword For Experienced, Medium
Cook Time 360 minutes
Servings
Ingredients
Dough:
Cream:
Filling:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Russian Cuisine
Keyword For Experienced, Medium
Cook Time 360 minutes
Servings
Ingredients
Dough:
Cream:
Filling:
Instructions
  1. Cake preparation begins with cream. Take the most delicious sour cream, from 20% fat content. Put it in cheesecloth and put it in a colander under pressure in the refrigerator for 3-4 hours. From 1300 kg of my sour cream for 4 hours left 950 gr. This was enough for me to make a cake right on time. The final output of sour cream depends on its quality, the thinner, the less.
    Cake preparation begins with cream. Take the most delicious sour cream, from 20% fat content. Put it in cheesecloth and put it in a colander under pressure in the refrigerator for 3-4 hours. From 1300 kg of my sour cream for 4 hours left 950 gr. This was enough for me to make a cake right on time. The final output of sour cream depends on its quality, the thinner, the less.
  2. Just leave the butter at room temperature in advance. It should be very soft.
    Just leave the butter at room temperature in advance. It should be very soft.
  3. Add sugar to the sour cream.
    Add sugar to the sour cream.
  4. Put on a water bath. The fire under a pot of water should be the weakest. The bottom of the bowl with sour cream should not touch the water. Simmer sour cream with sugar for 1 hour, stirring occasionally.
    Put on a water bath. The fire under a pot of water should be the weakest. The bottom of the bowl with sour cream should not touch the water. Simmer sour cream with sugar for 1 hour, stirring occasionally.
  5. By the time the cream is finished, it will thicken a little and acquire a delicate shade, approximately like fermented milk.
    By the time the cream is finished, it will thicken a little and acquire a delicate shade, approximately like fermented milk.
  6. Put the soft butter in the sour cream base.
    Put the soft butter in the sour cream base.
  7. Actively mix until fully combined. Cover with plastic wrap in contact, allow to cool to room temperature, and then put in the refrigerator. Let it stand while we bake cakes.
    Actively mix until fully combined. Cover with plastic wrap in contact, allow to cool to room temperature, and then put in the refrigerator. Let it stand while we bake cakes.
  8. For the cakes, we will need eggs, honey, brown sugar, flour, soda, vinegar and melted butter.
    For the cakes, we will need eggs, honey, brown sugar, flour, soda, vinegar and melted butter.
  9. RUB the sugar with the eggs.
    RUB the sugar with the eggs.
  10. Add honey. I have a flower, and you can take any to taste.
    Add honey. I have a flower, and you can take any to taste.
  11. Mix again until combined.
    Mix again until combined.
  12. There's also slaked soda.
    There's also slaked soda.
  13. Kindled butter.
    Kindled butter.
  14. And all the flour at once.
    And all the flour at once.
  15. Stir until there is no dry flour left.
    Stir until there is no dry flour left.
  16. Put on a water bath. The parameters are the same as for the cream. Actively stirring with a spatula, simmer for 1 hour.
    Put on a water bath. The parameters are the same as for the cream. Actively stirring with a spatula, simmer for 1 hour.
  17. The dough will be lumpy at first, and then gradually become viscous. It is important that the bottom does not start to bake the crust, so we first interfere with the walls to the center, and then as if we wind the dough on the spatula and tear the lump from the bottom.
    The dough will be lumpy at first, and then gradually become viscous. It is important that the bottom does not start to bake the crust, so we first interfere with the walls to the center, and then as if we wind the dough on the spatula and tear the lump from the bottom.
  18. On silicone parchment from the inside draw a circle with a diameter of 18 cm. Use a wet knife to spread 1 tablespoon of dough in this frame.
    On silicone parchment from the inside draw a circle with a diameter of 18 cm. Use a wet knife to spread 1 tablespoon of dough in this frame.
  19. Do not remove from the bath, just turn off the fire under the pan. If the dough cools down, it will become like chewing gum, and it will be impossible to spread thinly. Don't be afraid of gaps. It rises very well.
    Do not remove from the bath, just turn off the fire under the pan. If the dough cools down, it will become like chewing gum, and it will be impossible to spread thinly. Don't be afraid of gaps. It rises very well.
  20. The oven should be preheated to 180C. Cakes are prepared quickly, I have 6 minutes. Watch your oven.
    The oven should be preheated to 180C. Cakes are prepared quickly, I have 6 minutes. Watch your oven.
  21. Ready hot cake immediately cut evenly.
    Ready hot cake immediately cut evenly.
  22. The color and ruddiness of the cake depends on the honey. With lighter honey, it will be Golden, and with buckwheat more "tanned".
    The color and ruddiness of the cake depends on the honey. With lighter honey, it will be Golden, and with buckwheat more "tanned".
  23. From my amount of dough came out exactly 7 cakes.
    From my amount of dough came out exactly 7 cakes.
  24. Prepare cranberry sauce. You can take fresh or frozen berries.
    Prepare cranberry sauce. You can take fresh or frozen berries.
  25. Add sugar to taste, 1 tbsp was enough for me. in its pure form, it will be very sour.
    Add sugar to taste, 1 tbsp was enough for me. in its pure form, it will be very sour.
  26. Beat with a blender and bring to a boil, stirring constantly. Pour into a cold bowl and let cool.
    Beat with a blender and bring to a boil, stirring constantly. Pour into a cold bowl and let cool.
  27. On one cake is 1 tbsp. l. with a slide of cream and a spoonful of cranberry sauce.
    On one cake is 1 tbsp. l. with a slide of cream and a spoonful of cranberry sauce.
  28. Wrap the assembled cake with acetate film, clamp it with a ring and send it to the refrigerator overnight. Cover the top with a film so that it does not dry out.
    Wrap the assembled cake with acetate film, clamp it with a ring and send it to the refrigerator overnight. Cover the top with a film so that it does not dry out.
  29. In the morning, the cake looks like this. Let's start building it.
    In the morning, the cake looks like this. Let's start building it.
  30. Put the remaining cream in a pastry bag. It is more convenient to use the "rose petal" attachment, but if it is not available, it is enough to cut off the corner, but not much. Thanks to this, the cream layer will be uniform.
    Put the remaining cream in a pastry bag. It is more convenient to use the "rose petal" attachment, but if it is not available, it is enough to cut off the corner, but not much. Thanks to this, the cream layer will be uniform.
  31. Line the cake with a spatula.
    Line the cake with a spatula.
  32. Put the remaining cream on top and also align.
    Put the remaining cream on top and also align.
  33. The plate or substrate on which you collect the cake should also be wiped. It is convenient to do this with a cotton pad soaked in vodka.
    The plate or substrate on which you collect the cake should also be wiped. It is convenient to do this with a cotton pad soaked in vodka.
  34. Cake trimmings for the night should be left in a bowl on the table, without covering anything. By morning, they will be pretty crackers. If they are dried in the oven-there is a risk of burning. Grind better with a coffee grinder, not a blender, the crumb will be thinner.
    Cake trimmings for the night should be left in a bowl on the table, without covering anything. By morning, they will be pretty crackers. If they are dried in the oven-there is a risk of burning. Grind better with a coffee grinder, not a blender, the crumb will be thinner.
  35. Sprinkle the crumbs on top of the cake, then brush them down the sides with a soft silicone brush.
    Sprinkle the crumbs on top of the cake, then brush them down the sides with a soft silicone brush.
  36. Crumbs from the substrate again drive on the cake this time up. It's like painting a cake.
    Crumbs from the substrate again drive on the cake this time up. It's like painting a cake.
  37. When the entire cream is covered with a thin layer of crumbs, you can seal the surface with your hands. This way we will not damage the delicate coating, and the texture will be more velvety.
    When the entire cream is covered with a thin layer of crumbs, you can seal the surface with your hands. This way we will not damage the delicate coating, and the texture will be more velvety.
  38. Decorate perfectly with garden cranberries - they are larger and fleshy.
    Decorate perfectly with garden cranberries - they are larger and fleshy.
  39. This night we had the first frost. So we add cranberries in sugar, as if it is also frozen.
    This night we had the first frost. So we add cranberries in sugar, as if it is also frozen.
  40. It is best to cut with a dry hot knife. This way the layers are not broken and the cut is perfect.
    It is best to cut with a dry hot knife. This way the layers are not broken and the cut is perfect.
  41. Enjoy the last warm hours.
    Enjoy the last warm hours.
  42. Bon appetit.
    Bon appetit.
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