Honey cake family recipe. Homemade Honey Cake

Honey cake is a win-win dessert that everyone will always like: both at a cozy family tea party and during any celebration. The classic honey cake recipe is loved by households, and guests can be surprised by the new taste and aroma of the cake. In addition, baking a honey cake is not difficult, and you can do it in the oven, in a slow cooker, and even in a frying pan.

This is a classic honey cake recipe. The list includes basic products, without any of which you will get something else. The good thing is that you won’t have to fuss with the cakes for a long time: there will only be two of them. Well, and, of course, in the kitchen of any housewife there will always be something to make the traditional sour cream from the classics.

You need to prepare:

butter – one hundred grams;
fresh chicken eggs - three pieces;
granulated sugar - half a glass for dough, a glass for cream;
honey - three to four tablespoons;
approximately 2.5 cups flour (you may need a little more);
soda – a teaspoon is enough;
fat sour cream - liter.

Let's make the dough.

We cut the butter with a knife. Then put the pieces in a saucepan and wait until they melt over low heat.
Add granulated sugar (half a glass) and honey. When you get a liquid syrup, pour soda into it. The mixture will immediately begin to “grow”.
While it cools, beat the eggs until fluffy. We send it into syrup.
Then slowly add flour powder and mix thoroughly: you need a homogeneous consistency.
If the dough flows too much, more flour is needed. It should not be steep, but still quite viscous.
Take a round baking dish with high sides. Grease the bottom with oil, place half of the dough and “smooth” it over the container.
Preheat the oven to medium temperature and place the first cake there. It will bake for 20 - 25 minutes. When it is golden brown and a toothpick comes out dry, remove it. Let it cool down.
In the meantime, send the cake from the second part of the dough for baking. We do everything the same as with the first one.
While the cake is ripening, prepare the cream. It's easy: you just need to beat a liter of sour cream with a glass of sugar. A mixer will help you get the job done quickly.
We move one cake onto a plate. Place the second one on top so that its lower part is the top of the cake. The result will be an interesting shape.
Coat the cake thoroughly with cream. Don't forget about the sides.
Now the dessert should spend several hours in the refrigerator. During this time, the cream will thoroughly saturate the cakes. “Mom’s” cake according to the classic honey cake recipe with sour cream is ready.

“Miracle” with custard

Honey cake “Miracle” is a truly exquisite dessert, the taste of which your guests will remember for a long time.

It’s not that difficult to prepare, and the ingredients you’ll need are quite affordable:

sifted flour – 400-450 grams;
granulated sugar – 380-400 grams;
four chicken eggs;
sour cream 20% fat – 100-120 grams;
butter (softened) – 260-280 grams;
liquid honey - two to three tablespoons. spoons;
a teaspoon of baking soda;
milk - a glass.

We act according to this plan.

First, let's make the cream preparation.

Pour milk into a saucepan (or stewpan). In it - a spoonful of flour, an egg, sugar (about half).
Mix everything. Place the container on low heat and brew the cream: you should get a homogeneous consistency.
Leave the “semi-finished product” to cool.
When its temperature drops to room temperature, add sour cream and soft butter. Mix with a mixer.

The next stage is the dough.

Put all the remaining sugar, honey and 80-90 grams of soft butter into a deep bowl. Let's make a mixture. It will need to be sent to a water bath to melt.
When we see that the sugar has dissolved, introduce three eggs one at a time. Mix and put into a water bath again for four to five minutes.
Next add flour and soda. After kneading, a dough is obtained.
We divide it into seven identical parts. We roll out each one - these are future cakes.
The oven has already reached the desired temperature - 200 C. It’s time to sprinkle flour on the bottom of the baking sheet, lay out the cakes one by one and put them in the oven.
We cut out circles from the finished layers - you can use a plate of a suitable size. Break the remaining dough into crumbs to decorate the cake.

Now we are “building” the honey cake.

Generously cover every single cake layer with cream. We put one on top of the other. Pour the prepared crumbs onto the very top.
Don't forget to cover the sides of the honey cake with cream.
After that, put the “Miracle” in the refrigerator. In eight hours you will be able to eat.

You need to remember: the cream turns out homogeneous and especially tasty if you make it from components at the same temperature.

Baking with condensed milk

There are a great many types of cream for honey cake. But it is possible not to strain and not to work magic on the cream, saving time and effort. The classic recipe for honey cake with condensed milk is an excellent confirmation of this.

Ingredients you will need:

condensed milk (can be boiled) – namely, high-quality milk from an iron can, and not a “condensed product”;
granulated sugar - no less than a glass;
raw testicles - three pieces;
butter (can be replaced with butter margarine) – 50 grams for dough and another 200 for cream;
up to 600 grams of flour;
soda - a teaspoon;
honey (if natural honey is not available, artificial honey will do) – table 4. spoons.

We follow the instructions.

Beat granulated sugar in the company of eggs until white, fluffy foam. To make it faster, turn on the mixer. Then add honey, soda and soft butter, stir a little. Next, the mixture waits in a water bath. Stir and wait until the volume increases.
Now add a third of the flour and mix thoroughly. Has the mass thickened? This means it’s time to leave the bathhouse.
In a thin stream, slowly, introduce the rest of the flour powder. Knead to form a honey dough.
Divide it into six pieces and roll into balls. They need to “rest” on the table for a little while, about 15 minutes.
Roll out all the lumps thinly. Then they need to be baked. The oven should be heated to 160 C, baking time - from 5 to 7 minutes.
We trim the still warm cakes evenly and shape them into squares. Finely chop the trimmings and set aside for a while.
We took the butter out of the refrigerator a long time ago, it is already soft. Let's beat together with condensed milk.
Thickly cover each cake layer with this cream and assemble the cake. Cover the surface with crumbs and cream it too. Let's not forget about the sides.
Next we will place the honey cake in the refrigerator for half a day. Then we serve it on the table, delighting the family and guests with its wonderful taste.

If you roll out the dough when it is slightly warm and use liquid honey, the cake will come out perfect.

Dessert without main ingredients

It happens that you start a honey cake, but you don’t have all the ingredients at home, and you can’t run to the store or market. There are a couple of recipes that exclude eggs and even honey from the list, for example.

When there are no eggs

There's not a single egg left in the refrigerator, but you want some cake? So, we can do without them.

Because we have for the test:

three and another half glass of flour;
2/3 cup granulated sugar;
a couple of tables. spoons of sour cream and fragrant honey;
one and a half teaspoons of soda;
half a pack of good butter margarine (if you have butter, even better).

For cream:

half a glass of sugar - fine and white;
half a liter of thick fat sour cream;
100-150 grams of dried apricots (possibly prunes).

What should we do next?

Heat the oil in a water bath. As soon as it “floats”, add honey and sugar to it, without wasting time, stir quickly.
We also send sour cream and a glass of flour powder there. Mix again.
Directly above the pan, extinguish the soda with vinegar and immediately add it to the mixture. Mix again and remove from the bath. Let it cool for five to seven minutes.
Add flour little by little (as much as you need) and knead the dough. Divide into six parts. We wrap each one in film and place it in the freezer for about twenty minutes.
We take out one at a time, unfold each one in the desired shape on a sheet of parchment. Prick with a fork and transfer to the oven (there the temperature is already 180-200 C). The cakes are baked quickly, literally from three to six minutes. They are very delicate and brittle (there are no eggs in the dough). So we handle them carefully and let them cool completely right on the parchment.
Our sour cream for cream hung in a gauze bag over the pan for a couple of hours, parted with excess liquid and whipped with sugar. And the dried apricots (or prunes, or all together), after a 10-minute bath of boiling water, are dried and chopped into strips.
We “construct” the honey cake: we generously grease each of the five cake layers with cream and cover with a thin layer of dried fruit. We remember that the sides are also waiting for a good portion of “lubricant”. Crumble the sixth shortbread and sprinkle thickly on all surfaces of our dessert.
Let the cake sit in the refrigerator for at least eight hours. This way it will be thoroughly saturated with cream and will melt in your mouth.

Honey cake without honey

Oddly enough, this happens. Instead of bee product, this recipe uses maple syrup or molasses. By the way, you can do it yourself. For the original honey cake you will need the same products and the same steps as for most previous recipes.

But if we take molasses instead of the missing honey, we need:

180 grams of granulated sugar;
a shot glass with a quarter of water;
on the tip of a knife soda and citric acid.

Before making molasses, let’s remind ourselves of the following rules: you need to do everything quickly and without mistakes (otherwise nothing will work); You will need to apply the molasses as soon as we prepare it.

As soon as the water boils, add sugar. Under no circumstances should we put a spoon into a saucepan! Mix by turning the bowl itself.
Have the crystals completely dissolved? Wonderful. Cook some more (no longer than 10 minutes). The syrup is ready when a drop of it in ice water is not soft. We check every minute so that we don’t end up with a hard sugar ball that is unsuitable for us.
As soon as the mixture reaches the required consistency, do not yawn: immediately add soda and lemon and mix vigorously. Did you get foam? This means we are doing everything right.
Remove from heat only after foaming goes away on its own.
The finished molasses looks just like liquid honey. We will introduce it into the dough.

Of course, everyone knows the Medovik (aka Honey) cake from childhood, even if they haven’t really tried it: known since Soviet times, it must be soaked in sour cream and smell like honey (at least that’s what Medovik should be according to GOST). I still don’t dare to attribute mine to GOST - firstly, I deviated a little from the classic recipe in order to make the cake less sweet, and I actually “invented” the cream by combining several recipes known to me. The honey cake turned out to be very tender, saturated 200% :), no cloying (lovers of moderately sweet/savory cakes will appreciate it!), just a light shade of honey and a fabulous cream, also absolutely non-greasy and light, in a word, the most delicious honey cake. I have attached a simple recipe to prove the above :)

I must say that all the Honey cakes that I ate before, alas, did not in any way claim to be my favorite cake. Primarily because of the sweetness or “chemical” taste, which is especially true for cakes from stores/cafes. Or the taste simply seemed primitive: honey cakes and sour cream cream, as for me, nothing special. It happens that the cake is not very well soaked (or the cream is tasteless), which also makes it not entirely successful.

My Honey cake, I can boldly and immodestly say :), is the most delicious and unusual of all that I have eaten! All the guests who tried it were delighted. There were no indifferent people! Therefore, I simply have to tell you about the most delicious Honey Cake, the simple recipe of which, I hope, will always be in your bookmarks!

Before moving on to the recipe, I’ll explain about the cream: ideally it should be sour cream, some make it 50:50 with butter, some use the ganache principle (heavy cream + butter + chocolate), there are many options. But as for me, it’s either very simple or a bit fat. Although, of course, it depends on the taste and color...)

My cream for Honey cake is made from the simplest ingredients, it is something between custard and sour cream (don’t let that scare you!). It turns out very tender, unsweetening, the consistency is smooth, moderately thick, ideal for soaking a cake; taste – caramel-honey! In my opinion, this is the best cream possible.

In a word, the most delicious Honey cake: a simple recipe – an unsurpassed result! Be sure to cook!

The most delicious Honey cake: a simple recipe

Ingredients for cakes (d=24 cm):

flour – 500 g;
sugar – 170 g;
butter – 120 g;
eggs – 3 pcs. (large);
honey – 80 g;
soda – 1 ½ tsp.

Ingredients for cream:

milk – 350 ml;
corn starch – 30-35 g;
eggs – 2 pcs;
boiled condensed milk – 300 g;
butter – 100 g;
sour cream (from 25% and above) – 250-300 g;

Preparation:

Dough . In a small saucepan or saucepan, combine sugar, butter, honey. Place on the fire, heat, stirring, until all ingredients are dissolved.

Lightly beat the eggs. Gently add them to the already warm sugar-butter-honey mixture. Stirring, heat over low heat for 3-5 minutes until foam forms. Then add soda, stirring continuously, and cook for about another minute. The mixture will become fluffy and increase in volume.

Remove the mixture from the heat and add to the flour (in a large bowl), knead into a stiff dough. It may feel sticky at first, but as it cools it will become elastic.

Knead it a little. Then make a “bun”, divide it into 8 equal parts (you can cover them right on the table with cling film to prevent them from chapping).

Preheat the oven to 190 degrees. Roll out the dough (taking one of the eight parts) and transfer it to a baking sheet with parchment - do not try to immediately make the cake even and the desired diameter. I advise you to roll out the dough into a roughly round shape, and then, after removing the cake from the oven, use a “stencil” (the bottom of a springform pan of the required diameter) and a knife to cut out a circle.

You only need to bake the cake for 3-5 minutes; it will brown very quickly (do not overbake!). While it is hot and still soft (in just a minute it will cool and become firmer, like a cookie), immediately cut a circle out of it. Place the scraps in a blender bowl - they will be needed for the crumbs that will decorate the cake.

Repeat the procedure with all 8 parts, getting 8 cakes.

Cream. Beat the eggs together with the starch.

Heat the milk without bringing it to a boil. Gently pour it (in parts!) into the egg mixture, whisking continuously.

Pour the mixture back into the saucepan and cook over low heat, stirring, for 5 minutes until thickened. Don't be afraid of lumps - they will go away later, and at the final stage the cream will be smooth and homogeneous. Cool slightly.

Add boiled condensed milk (in parts) to the warm mixture, beating with a mixer.

Beat the butter (it should be at room temperature) for a couple of minutes in a separate bowl. Add it to the mixture, beating with a mixer.

The sour cream also needs to be whipped in a separate bowl until fluffy (3-4 minutes). Lastly, gently fold it into the mixture. Mix thoroughly with a spatula or mixer at the lowest speed.

Assembling the cake. Place the cake and generously coat it with cream (don’t be stingy:). Sprinkle a little with crumbs, previously crushed in a blender.

Cover with the second cake layer, pressing slightly. Also grease with cream and sprinkle with crumbs again.

Repeat the procedure with all the cakes. Don't forget to apply cream on the sides as well. On top of the last cake layer, place more cream than usual and smooth it out. Sprinkle with crumbs, decorate with fruits/berries (optional).

Be sure to let the cake soak at least overnight in the refrigerator. And in the morning you will enjoy its divine taste.

Delicate Honey Cake will delight you and will undoubtedly surprise your guests.

Now you know how to make the most delicious Honey Cake :) You can get acquainted with the best recipes for other cakes.

The classic honey cake has noble origins - it was the Russian emperors who first appreciated this dessert. The cake quickly gained popularity, and now there are dozens of variations of its recipe. Honey cakes are usually baked in large quantities and layered with sour cream or other cream. A prerequisite for a delicate honey cake is long-term soaking, for 8-10 hours.

In Soviet times, honey cake was often called “Ryzhik” because of the bright brown color of the cakes. The dough was prepared in a water bath, the cakes were soaked in sour cream, and the finished cake was sprinkled with crumbs from scraps of baked dough.

Cooking time: without soaking – 2 hours.

Number of servings: 10.

2 hours 45 min. Seal

Bon appetit!

Delicious honey cake with custard at home

Custard gives the classic honey cake a special taste, reminiscent of eclairs. Be prepared to cook the cream on the stove.

Ingredients:

Eggs – 2 pcs.
Honey – 2 tbsp. l.
Sugar – 1 tbsp.
Flour – 3-4 tbsp.
Butter – 50 g.
Soda – 0.5 tsp.

For cream:

Eggs – 2 pcs.
Milk – 500 ml.
Sugar – 0.5-0.7 tbsp.
Flour – 2 tbsp. l.
Butter – 100 g.
Vanilla sugar to taste.

Cooking process:

Mix butter, sugar and honey in a container that can be placed on fire. Melt everything over low heat until no sugar crystals remain. Cool the sweet mass.
Beat the eggs with a fork or mixer.
Sift flour and mix with soda. Whether to extinguish soda with vinegar is up to you to decide. And if you use baking powder, it is better to add it at the end of kneading the dough.
Gradually stir the flour into the mixture of butter, sugar and honey, and then pour the beaten eggs into the dough, mix well. The dough should be thick, but in no case hard. Be sure to achieve its elasticity by kneading with your hands.
Form the dough into balls - 7-9 pieces, cover them with cling film and place in the refrigerator for a while.
Prepare custard. In a container, mix eggs, granulated sugar and vanilla sugar, flour. Place on the fire and, stirring, pour in the milk in a stream. Try to stir as often and rhythmically as possible so that flour lumps do not form. Gradually the cream will acquire a thick consistency, then remove it from the stove.
Place the butter into the hot cream and stir until dissolved. Let the cream cool, covering it with cling film.
Bake the dough cakes, giving them a round shape. Each cake should be baked for 3 minutes in an oven at 200 degrees. While still hot, it is better to trim off the uneven edges, leaving the crumbs for further sprinkling.
When the cakes and cream have cooled, soak each cake with cream and fold them into a pyramid. Cover the cake on all sides with cream, sprinkle with crumbs from scraps of dough and let it soak in the refrigerator for several hours. It's good to leave the cake to soak overnight.

Bon appetit!

Classic honey cake with sour cream

This recipe uses traditional sour cream, which can be made with either sugar or powdered sugar. You will need walnuts for decoration.

Ingredients:

Eggs – 3 pcs.
Sugar – 200 g.
Butter – 100 g.
Flour – 400-500 g.
Honey - 3 tbsp. l.

For cream:

Full-fat sour cream – 800 g.
Sugar – 230 g.

For decoration:

Walnuts – 200 g.

Cooking process:

Prepare the dough for the cakes in a water bath. To do this, boil water in a deep saucepan. In another container of suitable diameter, mix butter, honey and sugar, place on a saucepan with water and stir the mixture until the sugar grains dissolve.
Add soda and, stirring, bring the mixture to a lighter state and increase in volume. Remove the container from the stove.
Beat the eggs in a separate bowl using a mixer, and then add them to the cooled mixture of honey, butter and sugar.
Sift flour through a sieve and mix with other products. It may not be thick enough, then add flour.
Divide the dough into as many parts as you need cakes. From the specified amount of ingredients you will get about 5-7 cakes.
Bake the cakes on parchment paper in an oven preheated to 180-200 degrees. Baking time – 3-4 minutes. After removing from the oven, the cakes need to be trimmed so that they are even.
Mix sour cream with sugar or powdered sugar and beat with a mixer to the desired degree of thickness. You can add a little lemon juice for sourness.
Distribute the cream over the cakes, be sure to coat the sides well. Grind the cake scraps into crumbs and sprinkle on all sides of the cake.
Walnuts can be crushed or halved kernels can be used to decorate the honey cake. Place the cake in the refrigerator for soaking for 6-10 hours.

Bon appetit!

A simple recipe for honey cake with condensed milk and butter

Butter cream with condensed milk goes well with honey cakes. Walnuts complement this union well. The cake turns out sweeter and denser than with sour cream.

Ingredients:

Eggs – 2 pcs.
Honey – 2 tbsp. l.
Flour – 350-500 g.
Soda – 0.5 tsp.
Sugar – 200 g.
Butter – 150 g.

For cream:

Butter – 300 g.
Condensed milk – 1 can.
Walnuts – 150 g.

Cooking process:

Place a container with honey, sugar and butter in a water bath or just on the stove. Do not let it boil, but heat until everything is dissolved.
Add soda to the mixture and, stirring quickly, remove from the stove.
Beat the eggs into the cooled butter with honey and sugar and mix.
Add flour in portions, sifting it through a sieve. Knead a homogeneous thick dough. Don't rush to add flour if the dough seems runny. It should stand in the refrigerator for 30-60 minutes, after which its consistency will change slightly.
Then sprinkle the work surface with flour and turn out the dough. Now you need to objectively evaluate its elasticity and thickness. If it sticks to your hands, add flour. Get a pliable dough and divide it into parts (at least 5)
Roll out each part thinly with a rolling pin and give it the desired shape - square, circle, heart, etc.
Heat the oven to 200 degrees and bake the cakes one by one - each for 3-4 minutes.
While the cakes are cooling, prepare the cream. To do this, beat the butter and condensed milk in a blender.
Divide the nuts into two parts - one of them will go into the cream, the other for sprinkling and decoration.
Grease the cakes with cream and sprinkle some of them with crushed nuts.
Mix the crumbs obtained from the dough scraps with crushed nuts and sprinkle the cake with the mixture. Decorate the top of the dessert with the remaining nuts. Leave the honey cake to soak in the refrigerator for several hours.

Bon appetit!

Classic honey cake with boiled condensed milk

According to this recipe, the honey cake turns out to be very sweet, with a sticky, pleasant cream. To level out excess sweetness in the cream, you can use fresh berries with sourness.

Ingredients:

Flour – 400-500 g.
Honey – 2-3 tbsp. l.
Butter – 100-120 g.
Eggs – 3 pcs.
Baking soda or baking powder - 1 tsp.
Sugar – 1 tbsp.

For cream:

Boiled condensed milk – 1 can.
Butter – 200 g.
Fresh berries (cherries, raspberries, currants) – 150 g.
Fresh milk - for soaking.

Cooking process:

Melt butter with sugar and honey in a container. This can be done on the stove, in the microwave, or in a water bath.
Add baking soda to the hot mixture (baking powder is used at another stage of preparation) and mix well.
Cool the mixture and add eggs one at a time, mixing each one.
Pour the flour into the prepared mixture of honey, butter, sugar and eggs. If you use baking powder rather than soda, it must be added to the total mass along with the flour. The dough will come out immediately, just like for rolling out.
Divide the dough into equal parts and roll out in the desired shape into thin layers - no thicker than 0.5 cm.
Prick the cakes with a fork or toothpick in several places to prevent them from puffing up during baking. It’s better to prepare all the layers at once, because they bake very quickly - literally in 3 minutes. The oven temperature should be about 200 degrees.
Mix boiled condensed milk and butter and beat them with a blender.
Grease the cakes first with milk and then with cream. Place fresh berries on every second cake after cream. Coat the cake with cream on all sides.
Sprinkle the honey cake with crumbs. If there is none left from baking the cakes, you can crumble cookies or gingerbread. To soak, place the cake in the refrigerator overnight or for several hours.

Bon appetit!

Step-by-step recipe for making honey cake in a frying pan

Since the cake layers in the honey cake are very thin, they can be baked directly in a frying pan, like pancakes. The cake will turn out just as delicious, and you won’t have to bother with baking sheets and the oven.

Ingredients:

Eggs – 2 pcs.
Butter – 100 g.
Flour – 0.5 kg.
Sugar – 1 tbsp.
Honey – 3-4 tbsp. l.
Soda – 1 tsp.
Sour cream – 2 tbsp. l.

For cream:

Sour cream – 600 g.
Powdered sugar – 300-400 g.
Vanillin – 10 g.
Berries, nuts or chocolate for decoration.

Cooking process:

Melt butter and honey on the stove or in the microwave.
Beat the eggs and sugar into a fluffy foam, and then add 2 tablespoons of sour cream to them and mix.
Stir baking soda into the mixture of butter and honey. A noticeable reaction will occur, which is expressed in the lightening of the mass and an increase in its volume.
Then combine the contents of the two containers.
Add flour, kneading the dough first with a spoon and then with your hands. It should be pliable and roll out well.
Form 5-6 balls of the same size from the dough and roll them into a circle along the diameter of the frying pan in which the cakes will be prepared. Prick one side of the circle with a fork.
Heat the pan well. It is important that it is not damaged inside, because the cakes need to be fried without oil, and they should easily come off the surface. Fry each side of the cake for 1.5 minutes over medium heat.
Mix sour cream with powdered sugar and vanilla and beat with a mixer. You can mix sour cream with condensed milk.
When the pancake layers have cooled, generously coat them with cream and stack them. Trim the edges of the cake and coat the sides with cream. You can sprinkle the cake on all sides with crumbs from the leftover cake layers. Decorate the honey cake with melted chocolate, nuts or berries. After a few hours, you can serve.

Bon appetit!

A simple recipe for honey cake in a water bath

The dough in a water bath turns out to be very elastic and bakes evenly, without lumps or cracks. It is important not to overheat it, and also not to dry out the cakes.

Ingredients:

Eggs – 2 pcs.
Honey - 3 tbsp. l.
Flour – 400 g.
Butter – 100 g.
Sugar – 150 g.
Soda – 0.5 tsp.

For cream:

Condensed milk – 200 g.
Sour cream – 400 g.
Powdered sugar – 150 g.
Vanillin – 0.5 tsp.

Cooking process:

Prepare dishes for constructing a water bath. Take a pan for heating water and a container with the same diameter, but not deep. Place a pan of water on the stove.
In a second container, mix eggs, honey, sugar and soda, beat everything with a fork. Then add soft butter and place the bowl in an open pan of water.
Turn on the stove, bring the water in the pan to a boil, and stir the mixture in the upper vessel without letting it boil. It will increase in volume and become covered with foam. In this state, the mass should be kept in a water bath for several minutes and then removed.
Pour flour into the cooled mixture, knead the dough and put it in a bag or under film, and then place it in the refrigerator for 2 hours.
Divide the dough that has been standing in the refrigerator into 6-8 parts, roll out a thin cake from each.
Bake the cakes in the oven without drying them out. Remember that thin dough for honey cake is prepared quickly; one cake is baked for only 2-3 minutes at a fairly high temperature - about 200 degrees.
Prepare the cream from sour cream, condensed milk and powdered sugar, as well as vanillin. All components just need to be whipped with a mixer. It is permissible to use a cream thickener if the cream stubbornly does not become thick.
Cover the cakes with cream. Let it soak in a little and fold the honey circles one by one. Cover the surface with the creamy mixture as well. Do you choose the topping according to your taste? This could be crumbs from scraps of baked dough, or coconut flakes, or just powdered sugar.
Place the cake in the refrigerator overnight and then decorate it to your liking.

Bon appetit!

Classic honey cake made in a slow cooker

Cooking honey cake in a slow cooker will save you the hassle of rolling out the dough. Preparing the cake is much easier than in the oven or on the stove, and the dessert turns out tender and airy.

Ingredients:

Flour – 1.5 tbsp.
Eggs – 3 pcs.
Sugar – 0.5 tbsp.
Honey - 3 tbsp. l.
Baking powder – 1 tsp.

For cream:

High fat sour cream – 2 tbsp.
Powdered sugar – 200 g.
Vanillin – 0.5 tsp.
Lemon juice – 0.5 tsp.

Cooking process:

Beat eggs and sugar into a homogeneous fluffy mass.
Pour honey into eggs with sugar and beat everything together. If the honey is too thick or has crystallized, you must first melt it in a water bath or in the microwave, but do not let it boil. Pour the melted honey into the egg mixture in a thin stream and whisk immediately.
Mix flour with baking powder and add to egg-honey mixture, stirring until smooth. The dough turns out similar to that for pancakes.
Grease the multicooker bowl with oil, turn on the “Baking” mode, and set the temperature to 150 degrees.
Pour the dough into the bowl, cover with a lid and bake for 40-50 minutes. Even if you are very curious about what is happening with the dough, do not open the lid under any circumstances, otherwise your lush honey cake will fail, it risks falling off. When the time is up, remove the baked sponge cake from the multicooker and cool.
For the cream, beat sour cream with powdered sugar. Add vanillin and lemon juice. For thickness, you can use a cream thickener.
Divide the cooled honey sponge cake into 3-4 cake layers, cutting with a sharp knife or a special tool for cutting cake layers. You can cut the bottom cake very thin and use it to sprinkle the cake with crumbs.
Layer the cakes with cream, coat it liberally on the sides, sprinkle with crumbs on all sides. Decorate as you wish. This cake gets soaked very quickly, so you can try it almost immediately after cooking, but it’s better to let it sit for at least an hour.

Bon appetit!

Spanish chocolate honey cake

This cake looks very elegant and festive, so it is suitable for a loud celebration. There is a chocolate taste in both the cakes and the decor. It is recommended to decorate the top of the cake with fresh or canned berries.

Ingredients:

Flour – 400 g.
Cocoa – 2 tbsp. l.
Honey - 3 tbsp. l.
Eggs – 2 pcs.
Butter – 100 g.
Soda – 0.5 tsp.
Sugar – 150 g.

For cream:

Milk – 400 g.
Sugar – 200 g.
Starch – 20 g.
Eggs – 1 pc.
Butter – 200 g.
Vanillin – 0.5 tsp.

For the glaze:

Cocoa – 1 tbsp. l.
Sugar – 3 tbsp. l.
Milk – 1 tbsp. l.
Oil – 2 tbsp. l.

Cooking process:

To prepare the dough base you need to use a water bath. On it you need to warm up the mixture of butter, sugar, honey and eggs. While mixing all these products, keep them in the bathhouse for about 7 minutes after the water boils in the lower container. Then add soda, reduce heat and hold for another 3-4 minutes. Cool the mass.
Mix flour with cocoa and add to cooled mixture. Knead the dough to a texture suitable for rolling, that is, it should be pliable and moderately thick.
Make 6-8 balls of the same size from the dough and, covering them with film or placing them in plastic, put them in the refrigerator. This way the dough will reach the desired state.
Roll the balls into flat cakes and bake in the oven at 200 degrees. The time the flatbreads are in the oven is 2-3 minutes.
Prepare custard. First, heat sugar, egg, and starch in a container in a water bath or on the stove. Then pour milk into the mixture, stirring the mixture. It should thicken noticeably. Remove the cream from the heat, put the butter in it, then cool the mixture a little and beat it with a mixer.
Layer the baked and cooled cakes with cream.
Cook the glaze: mix sugar, cocoa and milk in a container and put on fire. When the mass is well heated, knead it thoroughly, but do not boil. Remove the glaze from the heat, add butter and stir. Cool and cover the honey cake with chocolate mixture. You can put fresh or canned berries on top.

Bon appetit!

A simple and delicious honey cake without rolling out the cakes

In this recipe, the dough for the honey cake is of a liquid consistency and is baked in a mold rather than rolled out. This significantly saves the housewife’s time, and the taste of the dessert does not suffer at all from the ease of preparation.

Ingredients:

Fresh liquid honey – 3 tbsp. l.
Sugar – about 200 g.
Butter – 150 g.
Milk – 50 ml.
Soda – 0.5 tsp.
Flour – 250 g.

For cream:

Cream with fat content 30-35% - 300 g.
Powdered sugar – 150 g.

Cooking process:

Prepare the dough in the traditional way: beat the eggs with sugar using a mixer and set aside. Mix flour with soda. Pour melted butter, honey and milk into it, mix, and then add eggs and sugar. The result will be a fairly liquid dough that needs to be kneaded very well with a spoon.
Line the pan with parchment or grease it with butter and sprinkle the bottom and sides with flour. Pour the dough into it, shake it lightly and put it in the oven. The cake base is baked for about 40-50 minutes at a temperature of 180 degrees. There is no need to open the oven during baking; only if the top starts to burn towards the end of baking, you can cover it with foil.
Cool the baked “pie” and divide it into layers – 3 or 4 – as you wish. If the top is uneven, you can crumble it. Or you can do the same with the bottom, separating a thin layer and shredding it.
Combine the cream, always cold, with powdered sugar and beat into cream.
Coat the honey cake cakes with cream from the heart, pour generously on top and sides. If desired, you can add any filling to the cream: berries, chocolate pieces, nuts, etc. Sprinkle the cake with crumbs and keep it in the refrigerator for a while.

Bon appetit!

Some general tips for making Honey cake according to the classic recipe: firstly, the number of eggs is indicated for category C-0 (these are large eggs), if you have a different category, and the eggs are correspondingly smaller, then take 4 pieces.

Secondly, the taste of the cakes is very dependent on the honey: the darker the honey, the more intense the honey taste of the cake. But be careful - dark honey can give a slight bitterness. You can take liquid or thick honey (I use the latter option).

Let's start preparing our Honey cake (classic recipe).

In a bowl, lightly whisk the eggs.

In a small saucepan with a thick bottom, combine 200 g of sugar, honey and half the butter. Let the honey melt over medium heat, stirring. Pour the eggs into the honey-butter mixture and stir until the sugar and butter dissolve. I cook for 5-7 minutes.

I add soda and leave it on the heat for another minute. Everything should double in size. I take it off the fire.

I pour the mixture from the pan into a large bowl and gradually add the flour. I knead the dough until smooth. Carefully form a ball and let the dough cool for a couple of minutes.
I divide the dough into eight parts and roll each into a ball. I cover with a towel to prevent it from getting airy while the oven is heating up (temperature 200°C).

I roll out a thin layer from each bun, prick it with a fork and put it in the oven (3 minutes per cake).

To prevent the cake from becoming deformed, roll it out directly on the paper and then transfer it to a baking sheet.

From the still warm cake, I cut out a circle or square of the required size.
I put what’s left of the cake layers into a blender and grind it - they will be used to decorate the cake.

Now you can start preparing the cream.

The classic Honey cake contains sour cream, but I suggest making two delicious creams at once: with condensed milk and sour cream.

When choosing sour cream for cream, you need to remember one thing - the higher the fat content of the sour cream, the juicier the cake will be.

For sour cream, beat the sour cream with a mixer, gradually adding the remaining sugar. This will take 10-15 minutes of your time.

For the second cream, you need condensed milk without unnecessary additives. No condensed milk or condensed milk product with vegetable fats will work.

Beat the remaining softened butter with condensed milk into a homogeneous cream.

In a saucepan put 2 eggs, 150 g of sugar, 120 g of honey (it is better to use buckwheat) and 85 g of good butter (not margarine or spread!).

Place over medium heat and heat, stirring constantly, until the sugar is completely dissolved and the butter is melted.

Add 1 full tsp. soda

Mix quickly. The mass will increase slightly in volume and become lighter in color.

Remove from heat and add 350 g of sifted flour.

Mix well.

At this stage the dough is quite sticky. But it shouldn’t be liquid! Now the dough needs to be left on the kitchen table for 10 minutes - “rest” and “mature”. If after this time the dough still sticks strongly to your hands and the table, add a little flour, no more than 50 g, otherwise the dough will turn out too dense and will be very difficult to roll out.

The finished dough should be divided into equal pieces (or simply plucked off). I get 12 cakes 18 cm in diameter. You also need to prepare sheets of parchment (baking paper) in advance - according to the number of future cakes.

Roll out and bake!

Before we start rolling, turn on the oven. You need to bake the cakes for the honey cake at 180 degrees. Take a piece of dough, knead it, and place it on a sheet of parchment dusted with flour.

Roll it out.

Very thin! Approximately 3 mm, almost to the gaps!

And so - all future cakes. Prick them with a fork in several places. You can stack them right on top of each other on the parchment, they won’t stick together and will calmly wait their turn.

We bake one or several cakes at a time, depending on how long your oven allows. Mine only bakes optimally on the medium level, so as a rule, I bake one cake at a time. I always place a container of water down under the baking sheet with the cake, otherwise the bottom will burn. The cakes are baked very quickly, up to 5 minutes. Follow!

We take out the cake and immediately cut it around the plate (square or rectangular shape if you want a matching honey cake). We save the trimmings.

Warm, the cake is quite soft. Porous, light and delicate! Look!

So we baked all the cakes!

We remove them from the parchment. Usually I put it on it after I cut it into shape to be sure that the baked cakes will not stick to each other :) Here they are, our golden honey beauties!

Let's collect the cake!

For this cake we need sour cream. You need to do it in advance, but I explained and showed you in detail in the post. A homemade honey cake can be assembled without a ring (if, for example, you don’t often make cakes and only took up a honey cake because it doesn’t require a special mold), but it’s safer to use it. I wholeheartedly recommend: nothing will leak anywhere, and the cake is guaranteed to turn out smooth and beautiful! So, we take a ring (a special confectionery ring, a transformer, or from a springform baking pan), line the walls with film (I have acetate film, but you can use any film, the main thing is that it’s dense, otherwise it will be difficult to distribute evenly over the wall).

Place the cake. Apply cream on it. Then another cake. Etc.