🍒 МЕДОВО-ВИШНЕВІ ТІСТЕЧКА ДЛЯ КЕНДІБАРУ | 2 варіанти декору + універсальний рецепт

When guests approach a beautifully decorated candy bar, they only see the finished result. But every dessert starts with an ordinary home kitchen. In this video, we will prepare spectacular honey-cherry cakes that are perfect for candy bars. They hold their shape well, are easy to transport, look beautiful on a festive table and have an incredible cut with juicy cherry filling. You will see the full cooking process - from the filling to the final decoration. In the video: 🍒 universal cherry filling; 🍯 simple bulk honey cake without rolling out cakes; 🍫 two ways to decorate - in honey crumbs and in chocolate glaze; ❄️ the secret of using frozen filling for a perfect cut; 🎂 tips for creating desserts specifically for candy bars; ✨ working with chocolate, temperature and decoration. Also in this video we will talk about: • what is a candy bar; • why desserts for him are different from homemade ones; • why honey has been used in baking for centuries; • how to work with chocolate correctly for a thin and beautiful coating. If you are interested not only in preparing desserts, but also in creating beautiful candy bars and festive sweet tables - subscribe to the Torty ViS channel. 👍 If the video was useful - like it. 💬 Write in the comments which version of the cakes you liked more: in honey crumbs or in chocolate? RECIPE: Honey-cherry cakes: 🍒 Cherry filling Ingredients: Frozen cherries - 300 g Sugar - 30 g Gelatin - 5 g Water for gelatin - 30 g Preparation: 1. Defrost the cherries for about 1 hour. 2. Soak gelatin in cold water and leave in the refrigerator for 15-20 minutes. 3. Add sugar to the thawed cherries, bring to a boil. 4. Add swollen gelatin and mix well. 5. Pour into silicone molds. 6. Freeze for 6-8 hours. ⸻ 🍯 Bulk honey cake Ingredients: Honey - 145 g Butter - 95 g Baking soda - 4 g Eggs - 4 pcs. Sugar - 65 g Flour - 145 g Baking powder - 4 g Salt - a pinch Preparation: 1. Bring honey and butter to a boil. 2. Add soda and boil until caramel color. 3. Cool to approximately 50°C. 4. Beat eggs with sugar and salt. 5. Add honey base. 6. Mix flour with baking powder. 7. Bake at 170°C, top-bottom mode without convection, 15–20 minutes. ⸻ 🧁 Cake base Ingredients: Honey crumbs Sour cream - 200 g Mascarpone - 100 g Condensed milk - 50 g Mix well until the consistency of soft plasticine. ⸻ 🍒 Shaping 🔸 Large cakes: 60 g honey mass 20 g frozen filling 🔸 Smaller cakes: 40 g honey mass 10 g filling Form balls and cool. ⸻ 🍫 Chocolate coating Ingredients: Dark chocolate 64% — 200 g Oil — 20 g 1. Melt the chocolate to 40°C. 2. Add oil. 3. Cool the cakes in the freezer for 15–20 minutes before glazing. 4. Cover with chocolate at a temperature of 35–36°C. 5. Decorate with mastic flowers or honey crumbs, if desired. 🍯 Delicious! 00:00 Introduction 00:25 About the Channel 01:20 What Is a Candy Bar? 02:45 Cherry Filling 03:43 Why Small Desserts? 04:27 Honey Cake 04:43 Honey Facts 05:22 Honey Base 06:10 Mixing the Batter 07:00 Baking 07:22 Honey Crumbs 08:25 Shaping 09:04 Frozen Filling Trick 10:02 Crumb Decoration 10:38 Chocolate Coating 11:19 Chill Before Dipping 11:40 Chocolate Dipping 11:56 Final Result 12:14 Conclusion #candybar #honeycake #cake #desserts #cherry #chocolate #pastry chef #recipe #TortyViS