How to make Miracle honey cake at home? TOP 4 recipes with photos. Secrets and tips of chefs. Video recipes.
Miracle cake or as it is also called Honey cake is a dessert that is often served in cafes and restaurants. But it is not at all difficult to do it yourself at home. Moreover, in addition to the classic version in the oven, the Miracle cake can be cooked in a pan or in a slow cooker. In this article, we will find out the TOP-4 delicious recipes for making a Miracle cake.
Features and secrets of baking
- There are many ways to make a Miracle cake. But the only thing that all recipes have in common is the presence of honey in the dough.
- If the cakes are made from choux pastry, they will roll out more easily when the dough is still warm. Therefore, do not let it cool down and roll out the dough very quickly one by one.
- The fastest and easiest way to make a Miracle cake from sponge cakes. A biscuit is made from eggs, sugar and flour. The main thing is not to open the oven while baking the biscuit, otherwise it will fall off.
- The Miracle cake is made with classic sour cream, mascarpone, custard or any other option. At the same time, any cream will whisk better if all products are at the same temperature. Therefore, remove all the ingredients from the refrigerator beforehand.
Soviet cake on sour cream
Easy to prepare and amazingly tasty Miracle on sour cream prepared according to the Soviet recipe.
- Caloric content per 100 g - 429 kcal.
- Servings - 1 cake
- Cooking time - 1 hour 45 minutes, plus time for soaking
Ingredients:
- Butter - 260 g
- Eggs - 4 pcs.
- Wheat flour - 400 g
- Honey - 2 tablespoons
- Sour cream - 100 g
- Sugar - 380 g
- Milk - 200 ml
- Soda - 2 tsp
Cooking the Soviet cake Miracle on sour cream:
- Make the dough. To do this, mix sugar (180 g) with honey and butter (60 g). Place the food in a water bath and melt, but do not bring it to a boil.
- Remove the mixture from heat and add one egg at a time, knead the dough after each so that they do not boil.
- Send the resulting mass to a water bath, warm up for 5 minutes and add soda.
- Remove from heat, add flour and knead the dough, which is divided into 7 parts, and roll each into a thin layer about 5 cm.
- Bake the cakes at 200 ° C for 5-7 minutes until light brown.
- Cut the finished cake in the shape of a round plate. Do this while the cakes are still warm, so they are easier to cut and do not break.
- For cream, mix sugar (180 g) with flour (1 tablespoon), add 1 egg and mix well. Pour in 200 ml of milk and stir to dissolve the sugar.
- Send the mass to the fire, and stirring continuously, bring to a boil. Reduce heat and cook until thick. Remove the pan from heat and cool to room temperature.
- Add sour cream at room temperature to the cooled cream, mix, add soft butter and beat everything with a mixer.
- Place the cakes on a plate and brush them with cream. Spread the assembled cake with cream around the edges.
- Chop the cakes in a blender and sprinkle the cake with crumbs on top of the cream.
- Soak it for at least 2 hours before serving, or rather leave it in the refrigerator overnight so that it is well saturated.
Sponge cake with cognac
Delicate biscuit soaked in cognac, with a light fruity flavor and aromatic cream - the biscuit miracle cake. Such a light, tasty and quick dessert will save any housewife. In the absence of cognac, make a Miracle cake with vodka or any other alcoholic beverages like rum, whiskey, brandy.
Ingredients:
- Flour - 120 g
- Honey - 80 g
- Sugar - 300 g
- Cognac - 50 g
- Eggs - 4 pcs.
- Cocoa powder - 1, 5 tablespoons
- Sour cream - 350 g
- Banana - 3 pcs.
- Baking powder - 2 tsp
Making a cake Biscuit Miracle with cognac:
- In a deep bowl, combine chicken eggs with liquid honey, and beat everything with a whisk until smooth.
- Sift flour with baking powder to the eggs and mix with a mixer until a mass of the same color and smooth consistency is formed.
- Stir the cocoa powder to the dough, pour in the cognac and beat the products again until smooth.
- Put the parchment in the mold, grease it and pour the biscuit dough for the Miracle cake.
- Send the cake to a preheated oven to 180 ° C and bake it for 25 minutes.
- Remove the finished biscuit from the oven, cool in the form and put on a dish.
- Make a cake cream Biscuit Miracle with sour cream and sugar. Combine the products in a bowl and beat until thick.
- Cut the sponge cake with a knife across into 3-4 pieces.
- Put the first cake on a dish, saturate it with cognac and brush with cream.
- Place thin slices of bananas on top and cover them with cream.
- Continue to process all the cakes in this way.
- Put the finished cake Biscuit Miracle with cognac in the refrigerator for soaking for 6 hours.
Egg honey cake with chocolate icing
A real hit of the culinary art is the Miracle egg honey cake with magic chocolate icing. This honey cake is different from the usual similar cakes.
Ingredients:
- Sugar - 1 tbsp. (for dough), 1 tbsp. (for cream), 5 tbsp. (for glaze)
- Eggs - 3 pcs. (for dough), 1 pc. (for cream)
- Wheat flour - 3 tbsp. (for dough), 1 tbsp. (for cream)
- Butter - 60 g (for dough), 250 g (for cream), 75 g (for glaze)
- Honey - 3 tablespoons
- Baking soda - 2 tsp
- Milk - 200 ml
- Vanillin - to taste
- Sour cream - 5 tablespoons
- Cocoa powder - 5 tablespoons
Cooking honey cake Miracle on eggs with chocolate icing:
- For the dough, combine butter, honey and sugar. Send the mass to a water bath, and stirring constantly, heat until the sugar is completely dissolved and completely homogeneous. Then remove the mass from the water bath.
- Beat the eggs into the hot dough and stir in quickly to prevent the protein from curdling.
- Return the food to the water bath and cook, stirring continuously, for 5 minutes to warm the dough well.
- Add baking soda, boil for 2 minutes so that the mass increases in volume by 2-3 times, and without removing the food from the heat, add 2 tbsp. flour. Knead the dough thoroughly until it has a pancake-like consistency.
- Pour 1 tbsp on the table. flour, pour the dough on top and knead a soft, but moderately dense dough. Roll it into a sausage and cut into 7 pieces for a 26 cm cake.
- Roll each piece of dough into a thin, round layer. Trim it with a plate if necessary. Send the cakes to bake in a preheated oven at 180 ° C for 5 minutes until light golden brown.
- For the cream, combine the sugar with the egg and beat until smooth. Add flour with vanilla and mix thoroughly. Pour in milk and stir again.
- Submit the food in a water bath for 10 minutes to thicken the cream but retain the consistency of condensed milk. Then remove it from heat and leave to cool.
- Add room temperature butter to the cooled cream and beat with a mixer.
- For the chocolate glaze, combine all ingredients until smooth and cook over medium heat. Boil the frosting until it boils and until it becomes a homogeneous, thinner consistency. Leave her to cool.
- Assemble the cake by stacking the cakes and brushing them with cream. Also coat the sides of the cake with cream.
- Pour the finished Miracle honey cake on eggs with chocolate icing and leave for 5 hours at room temperature to soak. Then put it in the refrigerator.
Chocolate cake Log
It is impossible to confuse this Miracle "Log" chocolate cake with any other. It is a biscuit roll with cream, which is decorated with a thick layer of cream, imitating the bark of a tree with roughness, knots, curls.
Ingredients:
- Eggs - 6 pcs.
- Sugar - 200 g (for biscuit), 80 g (for cream)
- Honey - 3 tablespoons
- Milk - 120 ml
- Vegetable oil - 90 ml
- Flour - 80 g (for white biscuit), 65 g (for chocolate biscuit)
- Vanillin - 2 tsp
- Cocoa powder - 20 g (for chocolate biscuit), 15 g (for cream)
- Salt - a pinch
- Cream - 500 ml
- Instant coffee - 3 g
- Gelatin - 5 g
- Vanillin - 1 tsp
- Cognac - 1 tablespoon
- Water - 50 ml
- Dark chocolate - 100 g
Cooking chocolate cake Miracle "Log":
- For white biscuit dough, combine egg yolks (3 pcs.), Half a serving of sugar, honey, milk, vegetable oil, vanillin and 80 g flour. Beat the egg whites with a mixer until firm and add to the dough. Knead the dough gently to prevent the proteins from settling.
- Prepare chocolate biscuit dough in the same way, but add cocoa powder to the dough.
- Cover two baking trays with paper and separately pour the white and chocolate dough to make cakes 1 cm high. Bake them in a preheated oven to 180 ° C for 5-7 minutes.
- Remove the finished biscuit from the oven, remove the parchment and soak it with water and cognac.
- For cream, combine cream, sugar and coffee. Whisk everything well until smooth. Then add the pre-diluted gelatin and mix.
- Lubricate the cooled biscuit with cream and roll. Wrap it in plastic and leave to soak for 1 hour.
- Remove the film, lay the biscuit seam side down and generously brush the motivate tree bark cream. Then generously sprinkle the Log cake with grated chocolate.
