The simplest honey cake. The most delicious Honey cake: a simple recipe

Among all the cakes that our grandmothers and mothers baked, “Medovik” remains one of the most beloved. It is appropriate for any holiday, starting from March 8 and ending with the New Year. Those who have never tried to bake this cake are sure that it is very difficult. In fact, making “Honey cake” is as easy as shelling pears! In this article we will introduce you to different recipes and share cream options.

Delicacy for the Empress

Did you know that the seemingly simple “Honey Cake” is a whole story that began about two hundred years ago? They say that a certain mysterious culinary specialist first prepared this sweet temptation for the beautiful Elizaveta Alekseevna, who was the wife of the Emperor and Autocrat of All-Russia Alexander the First.

Many years have passed, time has changed, and with it the recipe. The “Medovik” cake is a simple one, made from honey cakes and sour cream based cream, and still remains the most favorite dessert.

Classics of the genre

So, if you decide to bake Honey cake, it’s easier than ever to start with the basic, classic recipe.

Ingredients

Eggs – 3 pieces.
Premium wheat flour - 3 cups.
Honey - 3 heaped tablespoons.
Soda – 1 tablespoon.
Sugar - 1 glass.
Sour cream with a fat content of at least 20% - 800 grams.
Sugar – 1 glass.

Preparation

First of all, let's start kneading the dough. Take a stainless steel pan and crack the eggs into it. Add honey, soda, sugar and mix thoroughly. Place on high heat and, without stopping stirring, wait until the mass triples in volume and acquires a golden color. The consistency of the mixture should be foamy.

Remove the pan from the heat and slowly, in small portions, add the sifted flour, constantly stirring. When the dough becomes homogeneous, divide it into eight equal parts.

Take a springform pan of the required size, grease the bottom and sides with vegetable oil and line the bottom with parchment. We spread the dough and carefully, without using a rolling pin, level it along the bottom with your hands or a spoon.

Place in a preheated oven and bake each cake for 7-12 minutes at 180 degrees. To remove the cakes without damaging them, take the bottom out of the mold, turn it over onto the surface with the parchment facing up and carefully remove it.

While our cakes are getting a golden blush, let's make the cream. To do this, take sour cream, combine it with sugar and beat well with a mixer or immersion blender. When the cakes have cooled and hardened, our cream needs to be carefully distributed between the cakes, spread the last cake on top and put the cake in the refrigerator for complete soaking. This usually takes 12 hours. The top of the finished treat can be sprinkled with crushed walnuts or confectionery sprinkles. As you can see, preparing the classic “Honey cake” is as easy as shelling pears!

Honey cake with condensed milk and butter cream

If you are familiar with the basic honey cake recipe, you can try your hand at a more complex version. We propose to prepare a tender, tasty, aromatic, but more complex “Honey cake”. The recipe is simple, but this is only at first glance. In fact, you will have to tinker with it. But as a result, you will get an airy, sweet, and at the same time not at all cloying delicacy.

Ingredients:

Premium wheat flour – 500 grams.
Margarine – 100 grams.
Eggs – 2 pieces.
Honey – 2 full tablespoons.
Soda – 1 teaspoon.
Sugar – 150 grams.
Salt is on the tip of the knife.
Butter with a fat content of at least 72% - 250 grams.
Boiled condensed milk – 1 can.

As you can see from the list of products, this is not the simplest “Honey cake”. But the effort is worth it!

Preparation:

We start cooking, as always, with the dough, which is kneaded in a water bath. To build it, you need to choose two pans. One should be large, and the other a little smaller. The first one is placed in the second one.

Fill a large saucepan halfway with water and put it on the fire. When the water boils, cut the margarine into large cubes, put it in a smaller saucepan and place it in a larger saucepan. Thanks to such an improvised water bath, the margarine will quickly melt.

When this happens, add sugar, honey and salt to it. Continue stirring until the sugar is completely dissolved.

Break the eggs into a separate container and beat them lightly with a fork. Then pour them into the total mass in a thin stream and mix. The water bath will prevent the eggs from curdling.

After a minute, add soda and mix thoroughly again. The mixture will magically begin to turn into a foamy mass and increase in volume. As soon as this happens, turn off the heat and begin to gradually add flour to our mixture. To avoid the formation of lumps, the dough must be constantly kneaded until smooth and soft.

Divide the dough into 8 identical koloboks and roll each one out with a rolling pin. If the dough cools down and loses its elasticity, it can be put back into the water bath, where it will heat up and become pliable again.

Bake the cakes on a baking sheet using parchment at a temperature of 180 degrees for 10-15 minutes.

When the cakes are baked and cooled, let's start preparing the cream. Cut the butter into cubes and soften it. Then open the can of condensed milk and add to the butter. Mix thoroughly. Then turn on the mixer and beat the cream.

Coat the cooled cakes generously with cream; the ugliest cake can be crumbled and decorated with cake on the sides and top. We put the resulting culinary product in the refrigerator overnight, where it will soak and reach the desired state.

Of course, it cannot be said that preparing this “Honey cake” is as easy as shelling pears – the water bath alone is worth it! And, nevertheless, the efforts will not be in vain, because absolutely everyone will fall in love with this cake!

Honey cake in a slow cooker

If you have a multicooker in your house, baking Honey cake in it is as easy as shelling pears! This miracle assistant will save your time and nerves. Moreover, thanks to her, even those who have never baked anything can master this dessert. So, we invite you to try this easy-to-prepare Honey Cake. A simple recipe in a slow cooker will pleasantly surprise you with its convenience and absolute accessibility.

Ingredients:

Wheat flour - 3 cups.
Eggs – 5 pieces.
Soda - a little more than half a teaspoon.
Sugar – 1.5 cups.
Honey – 5 tablespoons.
Sour cream – 500 gr
Sugar - 3 tbsp.

Preparation:

First of all, beat the eggs with sugar until a stiff foam forms. Then add honey and lightly beat again.

Carefully pour flour and soda into the resulting mass, mix the dough with a mixer until smooth and pour it into a multicooker bowl pre-greased with vegetable or olive oil. We set the “Baking” mode and wait until the miracle assistant brings our dough to readiness, then we take it out and cut it into cakes with a long and sharp knife (the thinner they turn out, the better).

To prepare the cream, beat sour cream and sugar. Then we form the cake, spreading each layer with cream. Place in the refrigerator to soak. That's it!

Creamy heaven

And finally, we want to tell you one more secret, thanks to which you can diversify the recipe. “Honey cake” is a simple and delicious dessert, but it will surprise few people. How can you diversify it? Of course, creams! Try soaking your “Medovik” with chocolate custard, you will definitely like it!

Chocolate fairy tale

To prepare chocolate cream, you need to take:

Eggs – 3 pieces.
Sugar – 150 grams.
Flour – 3 tablespoons.
Milk – 400 grams.
Starch – 1 heaped tablespoon.
Vanilla - on the tip of the knife.
Butter – 150 grams.

Mix everything except the oil in a saucepan and cook over low heat until thickened. The main thing is to stir constantly so that lumps do not form. Leave to cool. Then beat the butter and add the custard mixture into it in small portions. Beat without stopping until smooth. The finished cream should resemble 25% sour cream in thickness.

Good day, my dears! Today we will prepare with you the most delicious, in my opinion, and popular cake - Honey cake. And we will make it according to classic recipes.

Since there were many fans of this delicacy among my readers, I decided to publish for you not only standard cooking technologies in the oven, but also equally popular varieties - in a slow cooker and in a frying pan. For example, I don’t have a stove at home, so it’s more convenient for me to cook in my trusty assistant, the multicooker.

In fact, there are a great many recipes for making honey cake. I have chosen for you only the proven and most delicious ones, which have passed the test of my family. In general, I wish you an inspiring mood and wonderful baking! After all, this is a truly creative and enjoyable process. Choose and create for your health!

A soft, tender cake that literally melts in your mouth. This dessert is made with different fillings. In this recipe you will learn how to bake a honey cake with sour cream.

Ingredients:

Eggs – 2 pcs.
Sugar – 1 glass
Butter – 200 gr.
Honey – 3 tablespoons
Soda – 2 teaspoons
Flour – 3 cups

For cream:

Juice from one lemon
Condensed milk – 1 can
Sour cream – 500 gr.

Beat eggs with sugar for 5 minutes.

Melt the butter and add it to the eggs.

Add honey and place the container in a water bath. Stir the mixture periodically for 20 minutes.

Remove from heat and add soda and flour. Beat with a mixer.

Cover the dough with a towel and place in a warm place for an hour.

Cut a circle out of parchment paper and grease it with vegetable oil.

We take pieces of dough and spread them across the diameter of the parchment circle, thus forming cakes. Place in the oven until cooked (dough darkens slightly).

We make 6 such cakes.

While the cake is baking, prepare the cream for it: beat sour cream, condensed milk and lemon juice.

We coat each layer with cream.

Prepare the crumbs for the cake: break the sixth cake layer into small pieces. We decorate the finished confectionery product with it and put it in the refrigerator for 5 hours so that it is thoroughly saturated with cream.

Video on how to make Honey cake with sour cream custard

This is one of the most popular cakes in search engines. He has his own cooking secrets. So, for example, to prevent eggs from curdling, it is important not to boil the mixture in a water bath.

Ingredients for the crust:

2 eggs
pinch of salt
220 gr. Sahara
100 gr. oils
2 tablespoons honey
1 teaspoon baking soda
400 gr. sifted flour

Sour cream:

250 gr. soft butter
200 gr. powdered sugar
300 gr. sour cream

Cream filling:

400 ml milk
180 gr. Sahara
1 large egg
200 ml whipping cream
100 gr. butter
3 heaping tablespoons cornstarch

A simple step-by-step recipe for Honey cake with condensed milk

This recipe was sent to me by reader Veronica. She wrote that the cake turns out great with both boiled and regular condensed milk. Whoever likes it!

Take for the test:

400 gr. flour
200 gr. Sahara
100 gr. butter
2 tablespoons honey
2 eggs
1 teaspoon baking soda

For cream:

300 gr. butter
1 can of condensed milk
10 gr. walnuts

To decorate the Honey Cake:

Chocolate and almond petals

Cooking method in stages:

Prepare the dough in a water bath. Make sure that the water in the pan does not reach the bottom of the top bowl. Place butter, sugar and honey in a melting container.

Mix the ingredients thoroughly until the mixture becomes homogeneous.

Add soda and mix again.

Remove the container from the water bath and add the eggs, stirring continuously.

Gradually add flour.

Cool the finished dough in the refrigerator for half an hour, then knead.

Divide the dough into equal pieces depending on the number of cakes, but not less than five.

Roll each piece into a ball.

We turn the balls into cakes using a rolling pin.

To ensure even edges, cut them with a mold or plate.

Bake each cake in an oven preheated to 200 degrees for 5 minutes.

Prepare the cream: beat the melted butter with a mixer, add boiled condensed milk. Grind the cake scraps and walnuts in a blender.

Mix the crumbs and some of the nuts to decorate the cake.

Coat each cake with cream and sprinkle with ground nuts.

Lubricate the sides and top layer of the Honey cake generously with cream.

Sprinkle the cakes with a mixture of nuts and crumbs.

Top with crumbs, almonds and chocolate. Let it brew in the refrigerator for at least six hours.

Classic recipe for honey cake with condensed milk and butter

They say that with condensed milk and butter you get the most delicious Honey cake. Well, I suggest you try this recipe – I’m sure you won’t regret it!

We will need:

500 g flour
200 g sugar (can be 100 g brown, 100 g white)
3 eggs
100 g butter
70 g honey
1.5 teaspoons of soda (without a slide)

To prepare the cream:

400 ml milk
3 eggs
40 gr. corn starch
350 gr. boiled condensed milk
30 gr. honey
200 gr. butter at room temperature
250 gr. fat sour cream (at least 25%)

Cooking method in stages:

Place butter, honey and sugar in a saucepan. Place over medium heat and melt the ingredients.

Meanwhile, whisk the eggs for the crust.

Add the eggs to the warm mixture of butter, sugar and honey. Stir and heat slightly until warm.

Add soda and keep the mixture on the fire for another minute. Remove from the stove.

Add flour and knead the dough until smooth.

Cool for 2-3 minutes.

Divide into 8 pieces.

Roll them into balls and cover them with film so that the dough does not dry out. Preheat the oven to 200 degrees.

Roll out and cut out the cakes using the lid.

We pierce the cake with a fork along the entire diameter and put it in the oven for a couple of minutes.

Prepare the cream: beat eggs with starch. We heat the milk, but do not boil.

Pour the milk into the egg-starch mixture and whisk. Pour it all into a saucepan, put it on medium heat and stir continuously for 5-6 minutes.

Add condensed milk and honey, mix everything well. Add butter and sour cream, mix until smooth.

Grind the cake scraps in a blender. Coat each layer with cream and sprinkle with crumbs. Place the finished cake in the refrigerator for 7-8 hours.

Cooking Honey cake at home without a water bath (very easy!)

With this recipe you can make a delicious cake very quickly. Especially if you don’t have time to bother with baking, but at the same time you want to please your family with something delicious. So have fun creating!

Prepare for the test:

eggs – 3 pcs.
honey – 3 tablespoons
sugar – 4 tablespoons
soda – 1 teaspoon
vinegar 9% - 1.5 teaspoons (or replace soda and vinegar with baking powder)
flour - 12 tablespoons with a small slide
salt – 2 gr.

For cream:

sour cream (preferably homemade) 20-25% – 500 ml
sugar – 1 glass
lemon or orange zest, vanilla (optional)

To top the cake you will need coffee shortbread cookies - about 5-8 pcs.

Cooking method in stages:

Beat eggs with honey, sugar and a pinch of salt. Mix with a mixer until smooth.

Add flour, quench the soda with vinegar and pour it all into a container. Mix well.

Place parchment paper on the bottom of the pan and grease it with oil. Sprinkle the sides and bottom with flour.

Divide the dough into two parts. We form the first cake layer and place it in an oven preheated to 180 degrees for 30 minutes.

Using a mixer, beat sour cream with sugar.

Place the cookies in a bag and roll them out with a rolling pin to obtain crumbs for dusting the cake.

We cut each cake according to its diameter so that there are four of them in total. Lubricate the honey cake generously with the prepared cream.

Sprinkle with cookie crumbs and place in the refrigerator to soak for at least 4 hours.

Classic recipe for Honey cake with custard in a frying pan

If you don't have an oven or a slow cooker, don't worry. A wonderful honey cake can also be prepared in a frying pan, which every housewife has.

Dough ingredients:

1.5 kg flour
3 tablespoons honey
180 g butter
3 eggs
10 gr. baking powder
1 teaspoon baking soda
1.5 cups powdered sugar

Cream:

800-900 g sour cream (fat content not less than 24%)
1 cup powdered sugar
vanilla

Cooking method in stages:

Melt and mix honey, butter and powdered sugar in a water bath. Beat the eggs and add soda and baking powder to them.

Add to the mixture with honey and cook for a few minutes. Turn off the fire.

Add flour and mix.

Knead the dough.

We divide it into four parts. Roll each part into a sausage and cut into 5 more pieces. That is, in total you should have blanks for 20 cakes. Roll out the dough and cut out circles. We bake the remaining scraps in the oven on parchment and grind them in a blender (for sprinkling the cake).

Fry the cakes on both sides over low heat in a frying pan without vegetable oil. While they are cooling, make the cream: mix sour cream and powdered sugar.

Grease each cake with cream. Then generously coat the top layer and sides of our Honey Cake.

Sprinkle with crumbs and put in the refrigerator overnight.

Use melted chocolate to make a pattern (for example, a checkered pattern).

Honey cake with sour cream and condensed milk in a slow cooker

This recipe is for those who love fluffy and fragrant honey cake. The beauty of it is that you don’t need to knead, roll out and bake a large number of cakes. It will be especially convenient for those who have a multicooker at home.

Take:

eggs – 4 pcs.
sugar – 1 glass
liquid honey – 2-3 tablespoons
flour – 1.5 cups
soda – 1 teaspoon

Cream:

400 gr. sour cream
0.5 cups powdered sugar
1 can of condensed milk (any)

Cooking method in stages:

We separate the eggs into whites and yolks. Beat the whites with sugar.

Continuing to beat, add one yolk at a time, honey, soda, quenched with vinegar, and flour.

Pour the resulting dough into a greased multicooker pan. Bake for 50 minutes, then let cool for an hour without opening the lid.

Cut the resulting cake into three flat cakes and spread with cream, sprinkling with walnuts. Place in the refrigerator for 5-6 hours.

Honey cake with a little secret (recipe from Grandma Emma)

A real honey cake according to an old recipe turns out very tasty, tender and aromatic. At the same time, it is easy to prepare. Bon appetit!

We will need:

100 gr. butter
1 cup sugar
2 eggs
1 teaspoon baking soda
1 tablespoon honey
3 cups flour

Cream:

600 gr. sour cream
1 cup sugar
200 ml whipping cream

Cooking method in stages:

Break the eggs into a plate and beat with a fork or mixer.

Sift the flour and pour into a separate bowl.

Melt the butter in a saucepan and at the same time gradually add sugar. When the mixture melts and turns into a homogeneous liquid mass, add soda.

Add honey and immediately beaten eggs. Stir continuously to prevent the eggs from curdling.

Add flour and mix quickly. Keep on low heat for 1-2 minutes.

Place the dough on the table and knead it.

Cut into equal parts.

And here’s the secret: put the dough balls in a saucepan in a water bath to warm them up. This will help you roll out the cakes easier.

Place a thin layer of dough on parchment paper on a baking sheet and place in the oven, heated to 180 degrees, for about 5 minutes.

Prepare the cream by whisking the necessary ingredients. We add a twist to our Honey Cake - whipping cream.

Cut out even circles.

Coat the cake with sour cream (each layer, on the sides and on top). Leave to soak in the refrigerator overnight.

The next day we decorate it with sprinkles.

Baking honey cake with custard on yolks and vodka

My husband especially likes the honey cake prepared according to this recipe. Although he is not a fan of alcoholic drinks. But for some reason the cake really tastes better with vodka.

Prepare:

Butter (margarine) – 75 gr.
Sugar – 240 gr.
Egg – 4 pcs.
Honey – 3 tablespoons
Vodka – 3 teaspoons
Soda – 3 teaspoons (not heaped)
Flour – 500 gr.

Cream:

600 gr. sour cream
1 cup sugar

Cooking method in stages:

Beat butter, sugar and eggs with a mixer.

Place in a water bath, heat slightly, stirring, and add honey, soda and vodka. Mix the mass thoroughly again until it increases in size and brightens.

Remove the container from the water bath and add flour, sifting it.

Grease the parchment paper with oil and distribute the dough around the perimeter of the circle.

Bake the cakes in the oven for no more than five minutes.

Trim the cakes. Preparing the cream.

We form the cake, generously greasing each layer with cream. Sprinkle it with crumbs and put it in the refrigerator for 5-6 hours.

Shelf life and calorie content of Honey cake with sour cream

Honey cake is a fairly high-calorie treat. Just 100 grams of this confectionery product contains approximately 400 kcal. At the same time, there are the most carbohydrates in Honey cake - 60 g. In second place are fats - they contain about 18 g. And only 6.5 g of protein in this cake.

Honey cake should be stored in the refrigerator at a temperature no higher than 6 degrees. From the date of manufacture, its shelf life is 5 days.

By the way, such a cake is not only tasty, but also a healthy treat. After all, the honey it contains has a beneficial effect on the human body, in particular on the digestive tract and immune system. But this is only if you are not allergic to bee products.

And you, my dears, which Honey Cake recipe did you like best? Maybe you've already tried a few? Or do you have your own recipe for making it? Write to me in the comments, I will be glad to chat with you!

One of the most delicious and favorite cakes that many people with a sweet tooth probably adore is Honey cake. Of course: this aromatic and satisfying dessert miraculously combines thin honey cakes, tender and juicy, with smooth and velvety sour cream and butter cream. A little imagination and even the simplest honey cake will turn into an unexpected and original surprise for the whole family!

In general, in the order table this recipe was declared as a Honey cake according to GOST. However, I do not know of a single recipe for this honey cake that could be classified as such. That is why I called it classic - similar ingredients and their proportions, in my opinion, are most often used in cooking by most housewives.

Products for honey cakes for Medovik are not expensive and are almost always available in any refrigerator. For the cream, I advise you to use only high-quality butter (with a fat content of at least 72%), and choose richer sour cream - from 20%. You should not reduce the amount of sugar, nor should you replace fragrant honey with molasses or invert syrup.

Now a few words about the decor of this homemade cake. If for some reason (lack of time, desire or necessary ingredients) you do not want to repeat the decoration that you see in the photo, you can easily stop at step 32. Just cover the cake with honey crumbs and you're done. Well, for those who love the original design of cakes and other desserts, please be patient, bubble wrap, white chocolate, natural honey and a few other little things. But we'll talk about this below...

Ingredients:

Dough for honey cakes:

(400 grams) (220 grams) (100 grams) (2 pieces) (2 tablespoons) (1 teaspoon) (1 pinch)

Sour cream and butter cream:

Chocolate and honey decoration:

Cooking step by step:

To prepare a fragrant honey cake, we will need the following ingredients: premium wheat flour, granulated sugar and vanilla sugar, natural bee honey, sour cream, butter, chicken eggs, baking soda and salt. For decoration, if desired, buy high-quality white chocolate; I will tell you what the bees need below.

First of all, let’s prepare the dough for thin honey cakes using the custard method. To do this, break a couple of chicken eggs into a thick-walled saucepan or stewpan, add 220 grams of granulated sugar and a pinch of salt.

Beat everything with a mixer or whisk until a thick light foam forms. You don’t need to beat for a very long time - with a mixer at high speed for 2-3 minutes, and with a hand whisk for 5 minutes.

In the same bowl add 2 tablespoons of natural honey and 100 grams of butter. It is advisable that the butter be soft, that is, at room temperature - this way it will disperse faster and more evenly in the egg mass.

Place the saucepan over medium heat and, stirring constantly (stir especially carefully along the bottom so that nothing burns), bring the custard base almost to a boil. During the heat treatment process, the initially thick mass will turn into a rather liquid one - this can be seen in the photo. It is important not to boil the mixture, but simply bring it to almost a boil!

Mix everything vigorously and immediately remove the dishes from the heat. The custard base will immediately begin to foam, bubble and greatly increase in volume. This procedure will only take a few seconds.

Stir, stir, stir and at the same time gradually add sifted wheat flour. This way we brew the flour, that is, we will have choux pastry.

The amount of flour needed for brewing may vary depending on its moisture content. You need to add flour to the pan until it is possible to mix the dough. Perhaps at this stage you will need 250 grams, or maybe more or vice versa less.

We begin to knead the honey dough with our hands, only carefully so as not to get burned. Gradually it will cool and stirring will become more convenient.

As a result, according to this recipe, my dough takes exactly 400 grams of premium wheat flour (I always buy Lidskaya). The finished choux pastry turns out very, very soft, sticky while warm (then it won’t stick to your hands, don’t worry) and aromatic. Just don’t stuff this dough with excess flour, as in this case the finished cakes will turn out dry and dense.

Divide the dough into 10 parts, preferably of the same weight. I specifically weighed each piece - it turned out to be 85 grams. Roll each piece into a ball and place on a flat plate or dish lightly sprinkled with wheat flour (I did not indicate the additional amount for shaping in the ingredients).

We cover the dough with cling film or foil so that the surface does not dry out and become crusty, and put the balls (they have already become flat cakes - the dough is so tender) in the refrigerator for 1 hour. During this time, the choux pastry will rest, cool completely and thicken - it will be very convenient and easy to work with.

Once the dough has been in the refrigerator, it’s time to work with it further. Don't forget to turn on the oven in advance and preheat it to 170 degrees. It is best to roll out pieces of choux honey dough immediately on parchment paper, and then immediately bake the preparations for the future Honey cake on it. Here we will need a little more wheat flour, the amount of which I did not indicate in the ingredients - about 3 tablespoons will be enough to form the entire dough. Sprinkle a piece of baking paper with a little flour, put a piece of dough and dust it a little too.

Using a rolling pin, roll out the cake into a thin cake, preferably round. The thickness of the workpiece should be no more than a couple of millimeters.

Next you need to give the dough layer a perfectly round shape - this can be done using a plate, pan lid or springform pan. I get blanks with a diameter of 20 centimeters - we just cut them in a circle with a sharp knife.

Slightly move the dough scraps away from the round piece so that they do not stick together during the baking process. Generously prick the flatbread itself with a fork - this way it will not swell during baking.

Bake the first honey cake along with the scraps in a preheated oven on a medium level for about 4-6 minutes, no longer. The cakes cook very quickly, they brown beautifully and increase in volume by about 2 times.

Remove the finished honey cake from the parchment paper and immediately transfer it to a flat surface while it is still hot. The cakes will be very soft immediately after baking, and as they cool they will no longer bend, so work quickly.

In this way we bake all the cake layers for the Honey cake - in total we get 10 pieces with a diameter of 20 centimeters. I’ll tell you a little about how to do this quickly and not waste time. Roll out 1 cake layer, put it in the oven, and meanwhile roll out the second one on the second piece of parchment. Take out the finished cake and immediately bake a second one, rolling out the third. In other words, it turns out to be a kind of conveyor belt - everything will take about an hour.

When they have completely cooled and hardened, grind them into crumbs in any convenient way. If you like to decorate the Honey cake with fine, fine crumbs, you can grind everything in a food processor or mince it. I prefer decor when I come across such small pieces, so I just break everything with my hands, after which I rub some of it with my fingers. The result is a non-uniform coating - it’s more interesting.

The base for the honey cake is ready and cooled, so it’s time to move on to preparing the cream. And the cream will be very interesting - butter and sour cream. It will have the smoothness and velvety of butter whipped with powdered sugar and a light, subtle sourness of sour cream, which miraculously sets off the sweetness of the cake itself. Before you start whipping the butter, you must soften it. To do this, cut cold butter (250 grams) into small pieces and leave at room temperature for 2-3 hours.

Beat everything with a mixer at high speed for at least 5 minutes, until the butter becomes fluffy and turns white. You will have to beat the cold butter for about 20 minutes, so be sure to give it time to warm up.

All that remains is to add 300 grams of fatty sour cream to the whipped butter, which should also be at room temperature. Just add it in portions and mix with a spatula or hand whisk. The result is a very delicate, smooth, homogeneous and tasty cream.

The next stage of preparing the classic Honey cake is assembly. Immediately take a flat plate or dish according to the diameter of the cakes, but with a margin. Apply about a teaspoon of cream to the center so that the future cake holds securely on the plate and does not slide off. We cut out 4 strips from parchment and place them on a dish, as shown in the photo. What is this for? So that later you don’t have to rub off the cream from the edges of the dishes and scrape out the honey crumbs.

Place the first honey cake in the center and apply some of the sour cream and butter cream. You must calculate the amount of cream so that there is enough for all 10 cake layers and also cover the sides of the cake.

Then we put the cake back again, apply the cream... and thus assemble the entire Honey cake.

We also coat the sides of the future cake with cream and, if possible, level it with a culinary spatula or spatula. Actually, at this stage you can cover the entire cake with honey crumbs and the Honey cake will be ready, but I suggest going further. Place the cake in the refrigerator or freezer for 10-15 minutes (this is the minimum) so that the cream sets.

Let's also make an original decoration in the form of a honeycomb. To do this, we need bubble wrap, which comes in boxes when you buy bottled equipment. Cut a circle with a diameter of about 30 centimeters (a little more is possible), wash it thoroughly and dry it thoroughly - there should be no water! Place on a flat surface with the convex side up.

It is very important not to overheat the chocolate, otherwise you will have to buy a new batch. The melted white chocolate should be smooth and uniform.

This cake, contrary to all generally accepted honey cakes, is so quick to prepare that you can safely make it if guests are already almost on the doorstep. This is my first experience in preparing this honey cake, a trial version, so to speak. The purpose of this experience is not beauty, but taste. So, while describing, I will simultaneously work on errors.

1. Place the honey and soda on low heat and keep there with constant stirring until the mass foams completely.

2. Beat eggs with sugar, vanilla and salt. The author suggests half a glass. For us, such quantity is sweet. 3. Next time I will make it with less sugar. I think 75 g will be just right, i.e. 3 tbsp.

Chop the butter into pieces.

4. Now add the oil to the honey mixture first, and then, stirring, everything else. After mixing well, add flour until it reaches the consistency of thick sour cream.

5. Place in a mold, greased and dusted with flour, and place in the oven at 160 degrees until done (20-30 minutes, depending on the nature of the oven). We determine readiness with a stick; if it doesn’t stick, it means it’s ready! I would like to note right away that my mold with a diameter of 28 cm turned out to be too large for such an amount of dough. You need it narrower, then the cake will turn out much higher.

6. While our honey cake is baking, prepare the cream. Beat sour cream with powdered sugar and vanilla. To be extra safe, I added a packet of sour cream thickener at the end.

7. Now we divide our mass into 2 equal parts. Add washed and dried prunes, cut into pieces, to one. Place both containers in the refrigerator.

8. When our cake arrives, remove it from the oven and cut it into 2 cakes while still hot (I used thread).

9. Take part of the cream with prunes and put it (almost all) directly on the HOT cake layer. I repeat once again - THE CAKE MUST BE HOT!!! Don't be afraid - the sour cream doesn't spread and sticks well in the pile, but gets soaked just instantly! Now let it cool, spread the remaining cream with prunes and cover with the second cake layer.

10. Spread simple sour cream on top. And then we decorate as desired. Nuts, crumbs, and chocolate decorations can be used. Since my cake was a trial one, I limited myself to sprinkling it with just grated milk chocolate and nuts. And then she sent me out into the cold for literally 1 hour to rest and exchange impressions.

That's the whole simple recipe for an unusually simple, but wonderfully tasty honey cake. Unfortunately, I can’t provide a cross-section; I simply have nothing to present. The children came and my little honey left, like first-graders going to school. There was a tiny piece left, so they took it with them. Very tender, just melts in your mouth. The taste is indistinguishable from complex honey cakes with a huge number of cake layers and soaking in the refrigerator for a large number of hours. And the result is impressive. What else do you need for very lazy or very busy housewives who want to please their loved ones with delicious food? By the way, it’s also quite inexpensive on a budget. I will definitely make this cake again, but double all the ingredients. Otherwise, one tooth won’t be enough for my family.

We couldn't find a similar recipe using a search engine. Therefore, I dare to present you with the original recipe. Maybe it will be useful to someone.

A quick honey cake can be prepared simply for evening tea; it would also be appropriate on a holiday table. The cakes for it can be baked in advance, wrapped in cling film and refrigerated. This way it can be stored for a couple of days. 5-6 hours before serving, soak it in cream and voila!

Quick honey cake - recipe

Ingredients for dough and cream

For a mold with a diameter of 18 cm:

3 eggs.
1 glass of sugar.
2 tablespoons of honey.
1 cup flour.
One and a half teaspoons of baking powder.
500 ml fat sour cream.
100 g powdered sugar.

How to cook

Beat eggs with sugar until fluffy and add honey, flour and baking powder.
Grease the bottom of the mold with oil, put the dough in it, and level it with a spoon.
Bake in a preheated oven at 180°C for 25-30 minutes.
Remove the cake from the pan and cool on a wire rack.
Cut into two parts.
Beat sour cream with powdered sugar, soak the cake layer, place a second cake layer on it, and soak it in the same way with cream.
Decorate the top of the cake with a quick honey cake at your discretion.

Bye everyone and bon appetit!