Why Honey Cakes for Honeydew Crusts Break: Stop Doing It

A very popular dessert is honey cake, which can easily be made at home, and very quickly. Some housewives are afraid to take on the preparation of this cake because they do not know how to make the cakes to be soft and not break, and not turn into crumbs.

As it turns out, this problem arises for several reasons, and coping with it is very simple. The most important thing is to stick to a few rules for making this dessert and the meringue, whose recipe you like, will definitely turn out delicious.

Why honey cakes break – the main mistakes

Most often, the problem with honeydew crusts occurs when you put too much sugar or flour in during their preparation.

If you want the dough to be right – cook it in a water bath, and then do not cool, and immediately begin to form the cakes.

It is believed that the cakes will be very tender if you add vegetable oil to the dough. If you want to get puffy honey cake cakes, you will need baking soda.

Very delicate is considered chiffon honeycake, which you can make yourself.

What is needed to prepare the dessert:

  • eggs – 2 pieces;
  • sugar – 280 g;
  • honey – 70 g;
  • flour – 300 gr;
  • vegetable oil – 50 gr;
  • soda – 1 teaspoon;
  • cream (33%) – 200 ml;
  • Sour cream (20%) – 400 grams.

Take a deep bowl, beat the eggs, and add 100g of sugar. Mix these ingredients, and then pour the vegetable oil. Now it is your task to mix everything well. After that, you can send the honey to the container. Put the bowl in a water bath, heat over low heat, and remember to constantly stir the mass.

The mixture should become homogeneous – when this happens, it’s time to add the baking soda. After that, the mixture should lighten and “grow”. Then keep it in a water bath for 7 to 10 minutes. The main thing is to remember to constantly stir the mixture. Then add half of the flour, mix well again, and leave in the water bath for 1 to 2 minutes more.

On a work, surface put the rest of the flour you have left. Place the still-hot meringue dough on this flour and knead it. The most important thing is to ensure the dough is soft after kneading it. You may need a little less or more flour. This is where your control is needed.

Make a thick “roll” from the prepared dough, and then divide it into 7-8 pieces (they should be equal). Immediately roll out the dough on parchment – form round crusts. An ordinary plate will help you with this – place the plate on top of the rolled-out crust and trim off the excess dough. The scraps make another cake of any shape – it will later be used to make crumbs to decorate the honeydew.

How long to bake the shortcakes for the meringue?

When the cakes are formed – it’s time to bake them. Note that the oven should already be at a temperature of 180°C. Bake each cake for 3 to 4 minutes.

After baking the crusts prepare the cream.

Take a dry and clean container. Pour there the cream into room temperature, gradually add 180 g of sugar, and beat with a mixer. Note that the speed should be gradually increased to the maximum. At maximum, the cream should be whipped for about 5 minutes. Only then add room temperature sour cream. After that, switch everything for about 5 more minutes. The cream on the chiffon honey cake should be thick.

When the cakes have already cooled down – safely spread the cream on them and decorate the cake with crumbs.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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