Honey cake with lemon cream for children birthday party

Honey cake with lemon cream for children birthday party

Russian honey cake with sour cream and natural yogurt

Honey cake with lemon cream for children birthday party

Honey cake with cream for children birthday party

In this recipe, the classic honey cake is transformed into a birthday cake. Several pastry layers are layered with an aromatic lemon cream. The honey cake is decorated to a beach and the sea and themed with various toppings.

Please rate this recipe

5 from 2 votes
Prep Time 1 min
Cook Time 1 hr 15 mins
COOL TIME 1 d 12 hrs 30 mins
Total Time 1 d 13 hrs 46 mins
Course Pies
Cuisine Russian recipes
Servings 10 person
Calories 756 kcal

Ingredients
  

Dough

  • 1 cup sugar
  • ¼ cup honey
  • 115 g butter
  • 2 eggs
  • 1,5 package Baking powder
  • 4.5 cups flour

Cream

  • 2 cups milk
  • 1 cup flour
  • 1 cup sugar
  • 230 g butter
  • 2 tablespoons lemon peel grated

Topping

  • 100-150 g whipped cream cold
  • blue food coloring
  • glitter powder optional
  • cookies in shell shape
  • fondant red and white
  • decorative sprinkles optional

Instructions
 

Bake the dough bases

  • Put the sugar in a saucepan with the honey and the butter.
  • Heat the mixture over medium heat until it caramelizes.
  • In a separate bowl, whisk together the eggs and baking powder.
  • Add the honey mixture in a thin stream.
  • Allow the honey-butter-egg mixture to cool slightly.
  • Add the flour and mix everything together to form a dough.
  • Divide the dough into 5 portions.
  • Roll out each piece slightly, then place on a baking sheet and bake in a preheated oven at 175-180°C for 15 minutes each.
  • Trim the dough bottoms, cutting away the edges of each.
  • Mix the edges of the dough into crumbs in a food processor.

Prepare the cream

  • Pour the milk into a saucepan.
  • Heat over medium heat, but do not bring to a boil.
  • Add the flour to the milk in batches and whisk thoroughly to combine.
  • Remove the milk mixture from the heat and continue to stir; it should thicken slightly.
  • In another bowl, mix together the butter and one cup of sugar until the cream has taken on a light color.
  • Stir in the lemon zest.
  • Stir the cooled milk mixture into the whisked butter cream on low speed of the mixer.
  • Put the finished cream in the refrigerator for at least 30 minutes.
  • Assemble the cake
  • Place the first pastry case on a serving plate.
  • Spread the cream evenly on it.
  • Proceed in the same way with the remaining pastry bases.
  • Spread the streusel topping on top of the cake, leaving one corner free.
  • Let the honey cake sit in the refrigerator overnight.

Topping

  • Tint cold whipped cream blue with a little food coloring.
  • Spread the cream on the corner of the cake left empty as "sea water".
  • If desired, dust the sea water with some glitter powder.
  • Sprinkle with sugar sprinkles.
  • Top with seashell cookies.
  • Form a swim ring from the red and white fondant.
  • Decorate with cocktail umbrellas and serve with birthday candles.

Equipment

  • Pot
  • Spoon
  • Whisk
  • Hand mixer
  • Bowl
  • Food processor
  • Kitchen spatula
  • 2 cocktail umbrellas
  • Serving plate

Nutrition

Calories: 756kcalCarbohydrates: 102gProtein: 10gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 125mgSodium: 302mgPotassium: 173mgFiber: 2gSugar: 50gVitamin A: 1136IUVitamin C: 2mgCalcium: 96mgIron: 3mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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Gluten free buckwheat pancakes with milk, eggs and honey

PREP TIME

0 mins

COOK TIME

0 mins

Other time

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TOTAL TIME

2266 mins
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