Honey cake with sour cream. Correct feeding to the seed table

Housewives often search the Internet for a recipe on how to make honey cake at home. sour cream. This cake is one of the most affordable and inexpensive options sweet pastries. It is not required for its preparation. large quantity ingredients. Any housewife always has everything she needs. But the right combination of products makes the taste ready-made dish refined and delicate.

About the benefits of home baking

To bake something delicious homemade cake with sour cream, you don’t have to stand at the stove all day. You need to find a recipe that makes baking quick and easy. One of these options is everyone’s favorite honey cake. It got its name because it has a delicate honey aroma. Nice combination honey dough And air cream sour cream makes this dessert incredibly tasty, it literally melts in your mouth. In addition to honey cake, you can make other homemade cakes. For example, since Soviet times, the most popular options are:

But most often housewives make honey cake, because the recipe is very simple, and if you wish, you can buy ready-made cakes, the taste will not suffer from this. Natural honey, which is part of the finished dessert, makes this sweet dish not only tasty, but also healthy. The same can be said about sour cream and butter, included in the cream: if these products are natural and contain not vegetable, but animal fats, the cake will turn out to be satisfying and nutritious.

You won't be able to gain weight after eating this dessert even if you want to. A person feels full after just one or two pieces and doesn’t want any more. An appetizing honey cake can be an excellent breakfast; you just need to serve the dessert with tea, cocoa or hot milk. To make the cake even healthier and more nutritious, many housewives decorate it with fresh or compote fruits.

A homemade dessert prepared by a caring mother or grandmother will certainly please the main sweet tooth lovers - children.

Honey cake at home

Any novice housewife can easily cope with preparing honey cake, baking cakes and making cream. There are many recipes, the main thing is to find the simplest one. Essentially, a honey cake is a homemade cake with sour cream or other cream.

For preparation you will need:

130 g butter;
a glass of sugar;
3 tablespoons honey;
a teaspoon of soda;
2 eggs;
4 cups flour;
500 g sour cream and a glass of sugar for cream.

In order to prepare honey cake at home, you need:

Mix melted margarine with honey and granulated sugar, heat the resulting mixture;
Add soda or baking powder and heat in a water bath until the homogeneous mass turns white;
Beat the eggs, stir well;
Add flour and knead the dough. It doesn't have to be very cool, but it doesn't have to be batter won't work either. If it turns out runny, you can add a little more flour;
Divide the resulting dough into eight parts, roll each part into a thin circle using a rolling pin, bake until golden brown. All circles should be approximately the same size;
Place the finished cakes separately so that they do not stick together. You can lay them out on a clean white cloth or parchment paper folded in several layers;
Prepare sour cream, butter or custard according to any recipe;
Coat all the cakes with cream. In addition to cream, the last cake layer can be sprinkled with biscuit crumbs or grated milk chocolate, decorate with any berries or fruits.

The finished dessert can be placed in the refrigerator overnight so that all the cakes are properly saturated with the filling.

Secrets of sour cream

To make the cake not only tasty, but also healthy, it is best to prepare the cream yourself. Many housewives use whipped cream for this. Indeed, this is a good option, because the taste is very delicate. But cream is quite high in calories, and in products industrial production may contain harmful additives. That's why best option cream - sour cream. Its classic recipe is quite simple and requires very few ingredients. Recipe for honey cake with homemade sour cream - undoubtedly best recipe preparing this dessert.

There are many options for sour cream, the simplest of which is sour cream whipped with granulated sugar. But there is more interesting option when butter and a pinch of aromatic vanillin are added to the same ingredients or vanilla sugar. Here are a few secrets of delicious cream:

The cream should not be too liquid, otherwise it will not be possible to make spectacular jewelry from it. Also, too liquid a mass will spread over the cakes and will not be absorbed into the dough.

Cake decoration

Baking from biscuit dough with cream is convenient because it can be decorated in different ways depending on the desire and imagination of the hostess. To do this, you can use special confectionery devices from which the cream is squeezed onto the surface of the cake in the form of various intricate shapes. If the housewife is preparing a honey cake with sour cream, you need to find step by step recipe, which offers possible options decor of the finished product.

Here are some interesting design options:

Decorate the finished dessert with figures sculpted from food mastic or marzipan;
Sprinkle the surface of the cake with a mixture of grated bitter (dark) and milk (light brown) chocolate;
Make an original inscription from cream that matches the situation, for example: “Happy Wedding Day”, “Happy Angel’s Day”, “Happy New Year”. This can be done by squeezing the cream onto the surface from a pastry tube;
Using the same tube, decorate the top cake with “borders” in the form of wavy or zigzag lines, draw different curls and flowers.

You can decorate baked goods with finely chopped pieces of colored marmalade or sprinkle with decorative multi-colored sprinkles, which are often used when decorating cupcakes and Easter cakes.

"Lazy" dessert option

In order to do delicious cake, it is not at all necessary to bake the cakes yourself; you can buy ready-made ones. They are sold in any stores and supermarkets, in confectionery departments. To make a delicious cake with sour cream, you just need to prepare this cream according to classic recipe and miss with it ready-made cakes, and then put the dish in the refrigerator overnight to soak.

In taste, if everything is done correctly, this option is in no way inferior to a cake with homemade dough, since store bought cakes made according to the same recipe. The only difference is that preservatives are added to them so that the cakes can be stored for a long time, but these additives do not affect taste qualities ready dessert.

Before buying cakes, you should pay attention to ensure that they do not break or crumble. It is best to shape the cake on a flat wooden cutting board. It should be wide enough. If you don’t have such a board, you can simply cover the table surface with a clean one. parchment paper for baking in several layers. First, the first cake is carefully placed on the table surface, then it is carefully coated with cream.

It is necessary to coat the entire surface of the cake, including the corners, otherwise ready cake It will taste a little dry. Next, the next one is placed on the greased cake, and this work continues. For spreading, it is best to use a flat wooden spatula or an ordinary tablespoon. The penultimate cake is also thoroughly greased, and the last one can be crumbled into small pieces and sprinkle the finished dessert with crispy, delicious crumbs. Waffle cakes It’s not worth taking, they don’t go so well with sour cream.

The finished dessert can be decorated fresh fruit, as well as frozen or fresh forest berries. Raspberries, strawberries or large red currants, as well as orange or tangerine slices, work well.

Baking honey cake at home according to a classic recipe is a great way to please your family and friends. This cake will be a wonderful gift for... New Year or for any family celebration. The main thing is to choose quality products for baking and don’t be lazy to whip the cream so that it turns out as airy as possible and melts in your mouth. Then those who do not like sour cream will practically not feel its specific taste. Of course, you can buy a honey cake in a store in a cardboard box, but such a cake is unlikely to be beneficial for your health and figure.

Attention, TODAY only!

There is nothing easier than preparing the simplest cream from sour cream and sugar, but nothing is tastier than this impregnation. Most delicious honey cake it turns out exactly with sour cream, since it not only goes good addition to the taste of honey, but is also a universal impregnation. Not only honey cake can boast of such a feature as improved taste thanks to sour cream, but many other cakes would like to be side by side with sour cream. The famous "Zebra" loves this cream, Bird cherry cake will not refuse such a neighborhood.

At the same time, the thinner the cakes and the more they are coated with sour cream, the tastier and juicier the cake turns out. This combination makes every piece melt in your mouth and makes you feel like you could eat another one, and then another.

There are simply no people who would not like honey cake with sour cream, except perhaps those who are allergic to honey or those who cannot even stand its smell.

Making sour cream is so simple that any schoolgirl can easily cope with this task. And how many children expect that after the honey cake is coated with cream, they can eat the leftovers from the saucepan or bowl, simply by inserting a spoon or a piece of a hot bun into it.

Everyone already knows that it takes some time to soak the honey cake cakes and you can’t start eating them right away, but you can enjoy the remaining cream almost immediately. Now this is not so relevant, since the stores are full of yoghurts and other sweet dairy products, but if you go back to the 70-80s of the last century, you remember the pictures when the whole family looked with lust at the bowl and waited for something to get and already I put the kettle on the stove when the honey cake moved to the refrigerator. There was no fighting over the bowl of cream; it was placed in the middle of the table and handled with spoons, and then with pieces of roll or bread. After such a feast, there was no need to even wash the dishes, as the cream disappeared completely.

Classic sour cream

The classic sour cream recipe contains only sour cream itself and sugar or powdered sugar. There is no need to add anything else to it. But like anyone dairy product– sour cream requires whipping only when cold, otherwise it will just remain sweet sour cream, not cream.

To prepare classic sour cream you will need:

Fat sour cream – 0.5 liters;
Granulated sugar – 1 cup.

And that’s all, you don’t need to add anything else, if you prepare it correctly, the cream will turn out so stable and thick that a spoon can almost stand in it.

All preparation begins 12 hours before the moment when you need to coat the honey cake cakes.

We put sour cream, purchased in a store with a fat content of 25-30%, into a pre-prepared structure from a bowl, colander and gauze. We put all this in the refrigerator overnight, covering it either with the same gauze or gauze cloth, or with a lid of a suitable size.

In the morning, drain the whey from the bowl, which we use to prepare pancakes or pancakes for breakfast, and thick sour cream transfer to a mixing bowl. You should not take rustic, very thick sour cream, since when whipping with a mixer you can get not cream, but 0.5 kg. butter.

At high speed of the mixer, using whisks to beat light dough, we begin to work with cold sour cream.

You will have to beat until it becomes very thick and when you scoop it onto a spoon, a rounded cap forms. Gradually add sugar in a thin stream, constantly whisking. First, the sugar will give the sour cream more liquid consistency, but then while working with the mixer, it will become thick again.

That’s it – the sour cream is ready to be soaked into the most delicious and juicy honey cake.

Honey cake with classic sour cream

Well, if there is a recipe for cream, then there simply must be a recipe for the cake itself with such cream.

What does it take to make the most delicious honey cake in the world:

Honey (preferably light) – 2 tablespoons;
Flour premium– 2 glasses;
Chicken egg – 1 pc.;
Sugar – 1 glass;
Soda – 1 teaspoon;
Butter – 1 pack (200 gr.);

Of course the cream, which is described above and includes a glass of sugar and 500 ml. sour cream.

Like any cake, we start by preparing the crust dough,

To do this, break the egg into a bowl and add sugar, beat it well with a mixer or whisk and begin adding and adding the remaining ingredients. First, softened butter will go into a bowl, then you need to mix honey with soda and also add it to the prepared dough. Mix everything well until homogeneous mass. If the honey is too thick, then it needs to be heated a little in a water bath.

Almost all the ingredients are in the bowl, all that remains is to add the flour sifted through a sieve. That's all for sure now. Knead the dough and divide it into five equal parts. Roll out each part with a rolling pin into a cake, the thickness of which should be 1 cm, but no thicker.

Someone makes round cakes by cutting them at the bottom springform, some bake directly on a square baking sheet. Both options involve small scraps of dough, which are collected into a separate small cake.

Preheat the oven to 180 degrees and place the cakes one at a time.

Baking time is approximately 10-15 minutes per layer. We take out the prepared parts one by one and trim the edges so that they are even; if they look even without cutting, then do not touch them.

The topping for the honey cake can be prepared from the remaining dough that was left when cutting before placing the layers in the oven.

Five cakes are ready, and cool quietly at room temperature, from the scraps we make a separate layer, which can be rolled out somewhat thinner and baked faster, since it will be used for crumbs.

Now let's make the cream.

As stated in the classic recipe, beat it and then immediately assemble the cake. The cakes should be thickly coated with cream and placed one on top of the other. Then also coat the top and edges. Crush the sixth cake layer with a wooden masher in a bowl and sprinkle the cake on all sides.

Place the cake in the refrigerator for 3-4 hours for good soaking, then set the table and brew delicious tea and take out the baked goods. Almost everyone likes this delicious and honey dessert.

The second recipe is chocolate honey cake.

For it you will need:

0.5 sticks of butter;
1 glass of sugar;
2 tablespoons honey;
2 chicken eggs;
4 tbsp cocoa;
1 teaspoon of soda;
4 cups flour.

These ingredients do not have enough sour cream and sugar for impregnation, but their quantities were indicated above and should not be repeated.
The only thing that may be required is a double amount of impregnation, since you get quite a lot of cakes.

First we make a steam bath; it is better if there are dishes in the house that fit perfectly together for this procedure.

Pour sugar, honey, cocoa and butter into a cup that is already sitting on boiling water and stirring constantly to achieve homogeneity.

Then remove the bowl from the bath, cool and add eggs, mix and put back in the bath. Now we need to achieve a homogeneous mass again. The time for vulcanization comes - pour soda into a bowl and stir, it turns out beautiful white foam, which will delight you for about 10 minutes. At this time, you must constantly stir without removing from the heat. The volcano has calmed down, and now we remove the bowl from the bath and add flour. Knead the dough until it becomes soft, does not stick to your hands and walls, and is ready for rolling out. If it is still liquid, then add flour little by little.

After these procedures, place the bowl of dough in the refrigerator for one hour.

Divide the finished mass into equal small parts and roll out the cakes to a thickness of slightly less than 1 cm. Bake in an oven preheated to 180 degrees for about 5 minutes for each cake. We do the impregnation and assemble the cooled cake. You can line it with prunes or nuts.

2-3 cakes should be left for sprinkling; if there are other products for this, then only the sides need sprinkling.

After making the cake completely, put it in the refrigerator for 3-4 hours - let it soak and acquire great taste.

Additions to the cake

If familiar taste If you are bored with the standard honey cake, then don’t be afraid to experiment with layers and dough components.

What can you add between the cakes or in the dough:

Prunes or dried apricots, soaked and chopped in small pieces and put it on each cake to soak;
You can do the same with raisins, chocolate or any nuts;
Cocoa powder will easily nestle inside the dough, which will not only make honey cakes dark, but will also add chocolate flavor. For a standard cake you need 4 tablespoons of cocoa.

Don't be afraid to decorate your baked goods with all sorts of additives. It is not necessary to sprinkle it with crumbs on all sides; you can apply it only to the sides of the cake itself, and decorate the top with nuts and grated chocolate.

Mastic figurines in the form of bees or bear cubs, which love honey, are also suitable for decoration.

By the way, the most convenient ones to purchase are plastic bags with sour cream, since when you remove the sour cream from it, you simply twist the bag, as if you were squeezing it, and it turns out that you use the entire volume of sour cream.

It is very difficult to do this with jars or plastic cups, since it is quite difficult to remove sour cream from them with a spoon without leaving any residue.

Everyone knows and loves the tender, tasty and fragrant honey cake, but not everyone knows how to cook it. The store-bought version does not always meet our expectations, this is true, but home-baked goods cannot be compared with anything else. If you have never baked a honey cake, this recipe is just for you. I've done a lot detailed photos How to make honey cake at home.

This is a classic honey cake recipe with a slight twist to my liking. For the cake, I always make two creams - sour cream and condensed milk cream. Sour cream gives tenderness, and condensed milk cream is amazing creamy taste. Moreover, it is the taste, and not the feeling that you are eating a colored piece of butter, which is what roses on store-bought cakes are usually made from. From mine detailed recipe you will learn how to make honey cake with condensed milk.

If you still want it classic honey cake, make the cake only with sour cream.

For honey cakes:

Eggs – 3 pcs (100 g)
Sugar – 300 g (1 glass + 2 tbsp)
Butter – 50 gr
Flour – 550/600 gr
Honey – 150 g (4-5 tbsp)
Soda – 1 tsp

For sour cream:

Sour cream 20% – 500 gr
Sugar – 300 g (1 glass + 2 tbsp)

For condensed milk cream:

Condensed milk – 360 g (1 can)
Butter – 200 gr

Recipe for honey cake in a water bath. Therefore you will need two pans. A smaller pan - in it we will prepare the dough, and a larger pan in which we will make steam bath. The difference in the diameter of the pans should be such that the pan with the dough rests on the pan with water (does not fall through), and the steam escapes freely. You will see how to make a steam bath in the photo below.

You will also need a pan lid to cut out perfectly even cakes. Glass volume 250 ml.

How to bake a honey cake

Before you start preparing the dough, heat a water bath on the stove.

It is best to boil water in a kettle, and then pour as much water as needed into the pan (more on this below).

We begin preparing the fragrant dough for our honey cake.

Beat the eggs with sugar into a fluffy foam.

The more fluffy you beat, the better. The sugar should completely dissolve.

Add honey, butter and soda to beaten eggs. There is no need to extinguish the soda.

Place the pan with the honey mixture in a water bath.

To do this, pour enough water into the lower pan so that it barely touches the bottom of the upper pan and does not splash out over the edges during boiling.

Don't do too much strong fire. The water should boil moderately.

Prepare fragrant dough for the honey cake we will take about 15 minutes. The color will begin to change before your eyes.

Stir the mixture with a spatula. Very quickly it will begin to caramelize slightly.

Zapaaah - song! So fragrant honey aroma appears in the kitchen! =)

Beautiful caramel stains appear on the surface of the honey mass.

And gradually the honey mass becomes brighter and more aromatic.

At the same time, the mass increases in volume by about 2 times, becomes fluffy and airy.

When the mass increases in volume (after 10-13 minutes), add 1 cup of flour, mix thoroughly with a spatula so that there are no lumps and brew the dough.

Brew - this means do not remove from the water bath for about 2-3 minutes, constantly stirring with a spatula.

The mass will gurgle slightly and acquire a beautiful shade.

Remove the dough from the heat and begin to gradually add the rest of the flour, stirring the dough with a spatula.

Be careful, it's hot!

When the dough becomes difficult to mix with a spatula, transfer it to the flour on the table and knead.

You should get a soft, pliable, not too tough dough.

Divide the dough into 7-8 equal parts, cover with cling film and place in the refrigerator for 30 minutes to allow the honey cake dough to cool slightly.

Now we bake the cakes for the honey cake.

Roll out the ball slightly larger than the diameter of the lid.

Bake the cakes at a temperature of 170-180 degrees for about 2-3 minutes.

Watch carefully, the cakes bake very quickly.

Cut out the hot cake with the lid directly on the sheet and transfer the cake to a flat surface until it cools completely, break the scraps and put them in a bowl. Swollen bubbles can be carefully cut off with a knife.

Attention

Right out of the oven, the honey cake cakes are soft, and after cooling they harden. This is normal and how it should be. Once the cake is soaked, it will melt in your mouth.

Now let’s prepare two wonderful creams for the honey cake: sour cream and condensed milk cream.

Beat sour cream with sugar, adding sugar 1 teaspoon at a time.

And beat the condensed milk with butter. The butter should be at room temperature, but not too soft.

The cake layers and two creams for the honey cake are ready, all that remains is to assemble the cake.

Advice

It happens that on the eve of the holiday you have very little time and there is no time to tinker with the cake, but homemade cakes I really want to. I can advise you to bake the cakes in advance (1-2 days in advance), and make the cream the day before the celebration and assemble the cake for soaking. Pre-prepared cake layers can be stored at room temperature (as regular cookies) under the lid, opening it slightly for air circulation so that the cakes do not get damp.

Pour any cream onto a dish and place the cake on top - this way the bottom cake will be softer, soaked in cream.

Another thing is important: more cream means a tastier and more tender cake =)

Grind the cake scraps into crumbs using a blender or knead with a rolling pin.

Sprinkle crumbs liberally over the top and sides of the cake. Leave the honey cake at room temperature for 1.5-2 hours and put it in the refrigerator for 6 hours, or better yet, overnight.

Honey cake with condensed milk and sour cream - my recipe culinary fantasy. In any case, I have never come across this option for preparing honey cake before. But, having prepared a honey cake several years ago according to the classic recipe with the addition of condensed milk cream, this is the only way I now cook.

Honey cake - calorie content per 100 grams = 444 kcal

Proteins – 6 g
Fats – 18 g
Carbohydrates – 67 g

Have a nice holiday and enjoy your tea with such a beautiful and fragrant honey cake! =)

Best regards, Natalie Lissi

A family holiday is planned, and you, say, are a little fed up with store-bought cakes with sugar, preservatives, dyes and an incomprehensible taste? I understand you perfectly. We also don’t always buy cakes in the store, but order culinary masterpieces For craftswomen, this is a blow to the family budget.

There is always a way out - bake the most delicious cake Almost every housewife can do it at home. Honey cake with sour cream is a classic of the genre. As soon as you start preparing the dough, a wonderful honey aroma will spread throughout the kitchen. So it’s better to bake this cake while your family is at work, school or kindergarten, otherwise the cake may simply not live to see the final result.

Honey cake classic recipe

Ingredients

For the test:

Wheat flour - 350-500 g.
Sugar - 200 g.
Butter - 100 g.
Buckwheat honey (can be replaced with any honey, but I don’t recommend it! Buckwheat adds an interesting aroma and rich honey taste) - 2 tbsp. spoons
Chicken eggs - 2 pcs.
Soda - 1 teaspoon

For cream:

Sour cream - 500 g.
Sugar - 150 g.

How to make honey cake. Classic recipe with step-by-step photos

Place honey, sugar, soft butter in a bowl.

Water bath easy to construct. Choose two pans of a size such that the top one fits easily into the other and holds on to it without difficulty. Pour water into the lower pan, and in the upper bowl (or pan) the base for the dough will be prepared. The water in the lower pan should not reach the bottom of the upper bowl. The water bath should be heated over medium heat. We begin work when the water boils.
Place the mixture with honey and sugar in a steam bath. Heat and stir the mixture until it becomes lighter and increases in size.
The sugar will melt slowly; it will take 7-10 minutes to completely dissolve. Stir the mixture all this time until granulated sugar It didn’t form lumps and didn’t burn.

If you love baking with honey, you'll love it (follow the link for the recipe).

While the sugar is dissolving, stir two eggs in a separate bowl until smooth. You need to beat thoroughly, because if the protein is poorly beaten, flakes will appear in the dough.
When the sugar grains are completely dissolved, pour the beaten eggs into a bowl over a water bath and immediately begin stirring vigorously so that the mixture in the pan becomes thick and homogeneous.

When the eggs are added, heat the dough base until almost boiling, and then put 1 tsp into the bowl. baking soda(you can use a heaped spoon), stir vigorously, knead all the lumps. The contents of the bowl will begin to foam and increase in volume by 2-3 times, this is the correct reaction.

The mixture will foam and become stringy. The honey base should be cooked for 20-25 minutes, and it must be stirred constantly so as not to burn. The color of the honey cake base will vary from light to golden brown. The finished mixture will be viscous, fluffy and airy.
Remove the bowl from the water bath and let cool until warm.

While the dough base is cooling, sift the cake flour and still keep a little flour for dusting the baking sheet (it is not necessary to sift it). Add a little flour into the bowl, stirring with a spoon. A soft, slightly sticky dough is kneaded.

When it becomes difficult to mix in the bowl, turn the dough out onto a floured surface and knead until soft. elastic dough for honey cake according to the classic recipe. The dough will be sticky, that's how it should be.

From soft plastic dough form a sausage. If the mass does not hold its shape, add flour. Don’t get carried away with adding flour, as too much flour will cause the dough to harden too much and you won’t be able to roll it out.
Wrap the dough in cling film and place in the refrigerator for 1 hour.

Divide the honey dough sausage into five parts, equal in size and weight. If you want perfect accuracy, use a kitchen scale. Roll each piece into a bun and press down lightly, you will get a plump flatbread - this will be a preparation for the cake.
Now we will roll out one kolobok at a time, and put the remaining ones in the refrigerator.
To roll out, use a silicone mat or cutting board dusted with flour. If the dough is difficult to roll out, the top surface of the cake can also be sprinkled with flour.
After the rolled out cake has a thickness of 3 mm, apply a pan lid or bowl of a suitable diameter and cut along the contour. Using a rolling pin, transfer the cake onto a baking sheet covered with baking paper.

Before putting the crust in the oven, prick it all over with a fork - this will reduce the number of air bubbles.

Place the baking sheet with the cake in a preheated oven at 180 C for 5-7 minutes. Once the cake turns golden, remove it and cool on a wire rack.

While the cake has not completely cooled and is cutting well, you can trim it again using the same mold with which we cut the cake.

Sour cream for honey cake

Sour cream for honey cake is best prepared from rich village sour cream. Homogeneous, thick, slightly sour sour cream is perfect for a honey cake according to the classic recipe. Therefore, do not be lazy, make a foray into the market, choose delicious sour cream and the cream will turn out excellent.

When whipped, store-bought sour cream becomes liquid and you will need to add thickeners (gelatin or agar).

You need to whip the sour cream chilled, after it has been in the refrigerator for several hours (preferably all night).
The third condition for a delicious sour cream for honey cake is that the sugar must be fine (this way it will dissolve faster and better and you will get a delicious, homogeneous and fluffy cream).
Add granulated sugar to the cooled sour cream (not all, but half the amount according to the recipe). Beat these ingredients at low speed. After 2-3 minutes, add the remaining sugar and increase the speed of the mixer. From now on, all attention should be directed to the consistency of the cream: periodically turn off the mixer to check the thickness and not overbeat the sour cream. At the same time, taste the cream. If, when lifting the whisks, the cream is liquid, it feels like it is not well whipped, continue whisking. If the cream has already thickened, but there is no airiness, then work with the mixer for another half a minute, no more. Even if you can feel grains of sugar in the cream, stop whipping and let it sit for a while, the sugar will melt.
Grease the cooled cakes with sour cream.

Try to coat the cream not only on top, but also on the sides of the cakes.

Each honey cake cake will have two sides: the first - which it came into contact with baking paper, the second - the smoother, upper side. When spreading with cream, place a stack of cakes with the porous side up - this way the cake will be soaked in cream faster.

Leave the cake coated with cream in the refrigerator for 2-3 hours (you can leave it overnight). Place the cake scraps in a blender and turn into crumbs.

An alternative option is to put the crumbs in a bag and, having closed it well, beat off the cake trimmings with a rolling pin, turning them into crumbs.

Sprinkle the cooled cake with crumbs on top and sides.

This is how easy it is to make a honey cake with a delicately sweet taste and amazing aroma. Your family will flock to it like bees and won’t leave a crumb behind.
Honey cake with sour cream is ready. Bon appetit!

If you have questions or anything is unclear about the preparation, please don’t hesitate to ask! I will be waiting for your responses and photos of honey cakes. Thank you!

Everyone knows honey cake with sour cream. But that doesn't make him any less loved. Ordinary and not so ordinary expensive products, ease of preparation and excellent taste make this cake popular. Very soft, tender and fragrant.

To prepare such a cake we will need: butter, sugar, eggs, honey, flour, soda, citric acid, sour cream and powdered sugar.

Combine sugar with eggs.

Grind the eggs and sugar well.

Place butter and honey in a separate bowl.

Melt butter and honey.

Place the bowl on the fire, add eggs and sugar to the honey and butter. Put soda and citric acid. Stir constantly. The mixture will foam.

Remove the bowl from the heat and gradually add the flour.

Knead the dough.

The dough should not stick to your hands. It will be soft and elastic.

Divide the dough into 7-9 parts and refrigerate for two to three hours.

When the dough has hardened sufficiently, remove it from the refrigerator. Roll out into a thin layer on baking paper and cut out a circle with a stencil.

My cake diameter is 20 cm.

Bake the cakes in the oven at a temperature of 170-175 degrees for 5-7 minutes each. I baked two at once and the process went very quickly.

I got 9 cakes. I crushed the latter into crumbs and sprinkled it on the cake.

Preparing the cream. To do this, combine sour cream with powdered sugar. How fattier than sour cream, the better. I used 21% fat. I didn’t beat it, I just mixed it gently. powdered sugar with sour cream.

Grease each cake with cream.

We do this with all the cakes.

Sour cream and honey cake is ready. Let it soak for 6-7 hours, or preferably overnight.

Serve with tea, coffee.