Honey thin cakes

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make thin honey cakes? Prepare your food. Wash the chicken eggs well and dry. Take a dough bowl, beat eggs into it and add sugar.

2. STEP 2

   

   Beat eggs with sugar until fluffy and light and double in volume. You can use a regular whisk or use a mixer.

3. STEP 3

   

   Place honey and baking soda in a heatproof small saucepan. If the honey is very thick, add a couple of tablespoons of water.

4. STEP 4

   

   Place the saucepan over low heat and, stirring constantly, heat the mixture until it foams and has a slight caramel smell. Don't leave it unattended - it will burn and run away.

5. STEP 5

   

   With constant stirring, pour the foamy honey in a thin stream into the egg mixture, beat it a little more until it foams, like a good sponge cake.

6. STEP 6

   

   Sift a glass of flour into a bowl with the egg mixture.

7. STEP 7

   

   Stir gently. This is the dough for the thinnest cakes, 1-1.5 mm thick in total. Pour it into the mold with a spoon, lightly tap the mold on the table to distribute the dough more evenly, and bake for 1.5-2 minutes at 170 degrees. The dough spreads better on a warm pan than on a cold pan. What to lubricate - experiment. In some places it’s better not to grease; for some molds butter goes well, but for others it’s just a coat of butter and flour.

8. STEP 8

   

   I'm moving on. Sift the second glass of flour into the bowl.

9. STEP 9

   

   Stir. Neat and no frills. This dough is for cakes 2.5-3.5 mm thick. In my opinion, they are the most ideal for honey cake.

10. STEP 10

    

    Grease the pan and spoon out the dough.

11. STEP 11

    

    Bake the cake at 170 degrees for 3-3.5 minutes.

12. STEP 12

    

    Cover the hot cake with foil and place under a press. With such cake layers, the cake will turn out smooth, without slides or distortions.

13. STEP 13

    

    Prepare all the cakes in this way, stacking one on top of the other and leaving under pressure. Let them cool and stand. Minimum 1-2 hours, and best of all - overnight. The volume of these ingredients is enough for 7-8 layers of a small rectangular cake 12 by 18 cm.

Comments on the recipe

Moderator Ksenia

20.12.2023

5

I wanted to make a cake for the guests' arrival. I'm always interested in baking cakes (although, to be honest, I'm not always successful). There is something interesting about this, unlike the usual cooking process. It’s like creating a holiday with your own hands. I decided to make a “constructor cake”: prepare the cakes according to one recipe, prepare the cream differently, and then, like a constructor, assemble a cake from it all. For the base of the cake, I chose a recipe for honey thin cakes. Since every time I’m afraid that it won’t be enough and there won’t be enough for someone, I decided to take twice as many ingredients and make a big cake. The dough is easy to prepare. It took me four glasses (250 ml) of flour. The dough turned out quite liquid, but sticky. To bake the cakes, I used a rectangular pan measuring 26x17 cm. I previously covered the pan with parchment and greased it with butter. In terms of baking temperature, I still relied on my oven. I baked the first cake at 170 degrees, as written in the recipe, which took me about 20 minutes (although I preheated the oven in advance). I already baked the next cakes at 200 degrees for 8-10 minutes. The cakes turned out soft, baked well, but remained a little sticky. From double the amount of ingredients we got five cakes. I really liked the advice of stacking the cakes on top of each other and putting them under a press. Thanks to this trick, the cake really turned out even. From such cake layers, the cake is perfectly cut, does not fall apart or crumble. You can eat it with a spoon/fork or just with your hands. Thanks for the recipe! I’ll be making cakes using it again!

Nika

20.12.2023

4.6

Very interesting recipe, I will definitely try it!!!

Mila-Mila

20.12.2023

4.9

Wow! Wonderful recipe! Worth a try! And then I only have this variation:

Ira

20.12.2023

5

Ksyusha Rado-Lyubo, I’ll definitely try this version of the cake layers - judging by the photo and composition - they’re just the perfect cake layers! Thank you very much for the recipe and great tips with it!

Alice

20.12.2023

4.7

Thank you very much for the recipe. Everything worked out the first time. In addition to your number of ingredients for the dough, I baked two sheets in the oven 35*30 cm and divided them into pieces, cutting off the edges. Makes 4 cakes. The cream was made classic sour cream with the addition of vanilla and powdered sugar. Everyone at home is delighted. My daughter asks me to bake a birthday cake like this for kindergarten ☺️