Homemade honey cake. Honey cake traditional
Bakery confectionery has long been popular among many housewives.
And although there is now a large selection of cakes in grocery stores and stores, homemade baking, without a doubt, remains tastier.
In addition, preparing confectionery products from dough is also creative process, where every housewife makes the most of not only her skills and products, but also her imagination, artistic taste, and the ability to think through something original, even if the choice of products in the kitchen is small.
Today we invite you to expand your horizons among recipes for making honey cake at home.
The “Honey Cake” cake is a great solution for meeting long-awaited guests, simply surprising old friends, or coming up with a treat for a special occasion. festive table.
Homemade honey cake recipe - basic cooking principles
The main ingredients for making honey cake at home are honey, flour, sugar and eggs. To make the dough rise, add slaked baking soda acetic acid or lemon juice.
First, the eggs are mixed with honey, and according to some recipes with sugar and butter. This mixture is heated in a gas or water bath. Only then add flour and knead the dough. It should turn out thick. It is divided into several parts and the cakes are rolled out.
You can prepare different creams for honey cake - custard, cream, sour cream. It all depends on the type of recipe and your taste. Try, experiment, surprise!
Homemade honey cake recipe with custard
Ingredients:
For the test:
Table eggs – 2;
Thirty grams of honey;
A glass of sugar (sand);
One and a half l. sunflower oil;
Soda (quenched with lemon juice);
Flour (four cups).
For cream:
Half a liter of milk;
A stick of butter;
Two tables. l. flour (wheat);
Granulated sugar - one glass.
Cooking method:
First, let's prepare the dough. Break two eggs into a deep bowl and mix them lightly with a fork. Then add a glass of sugar and add a spoonful of honey.
Pour baking soda into a teaspoon and quench it with lemon juice. Add to the egg-sugar mixture. Then they pour it in sunflower oil. Mix everything, pour into a heat-resistant container and heat on low gas. It is necessary to stir all the time so as not to overcook the whites and yolks.
When the mixture becomes homogeneous and warms up, remove it from the heat and gradually add one glass of flour at a time. Knead the dough and roll it into a large rope. Then it is divided into eight equal shares and cakes up to five millimeters thick are formed. It is important to roll out the dough while it is warm.
After this, the cakes are baked one by one. The cooking time for each cake is no more than five minutes. While they are still hot, you can trim them. The remaining dough is suitable for sprinkling the cake.
After the cakes have cooled, spread them custard. The dough scraps are crushed and sprinkled over the top of the cake. Cover the top with cellophane or a large plastic lid and leave to soak in the refrigerator.
Preparation of cream:
Pour one glass of milk into the pan, add two tablespoons of flour and beat with a blender until smooth.
Then they put on slow fire and bring to a boil. Slowly add sugar and stir all the time, otherwise it may burn. After the sugar has dissolved, more milk and flour are added. The cream gradually brews and thickens.
After this, add a stick of butter and mix well. When the cream becomes thick, remove from heat and put in the refrigerator until cool.
Homemade honey cake recipe from Winnie the Pooh
Ingredients:
Butter – 50 grams;
A glass of granulated sugar;
2.5 tables. l. honey;
Chicken eggs – 2;
Baking soda - two teaspoons. l.;
Flour - three glasses.
For cream:
Half a glass of milk;
Half a glass of sour cream;
One and a half tea. l. gelatin;
Egg yolks – 2;
Sugar – four tables. l.;
Honey - one table. l.;
Berries - for decoration;
Chocolate.
Cooking method:
Melt butter, sugar, honey, eggs and slaked baking soda in an enamel saucepan. Stirring, bring to a boil, but do not boil. Should be formed thick foam. The volume will increase three times. The prepared mass is poured into another bowl and flour is added. Knead the dough and divide it into several parts. Then roll out and bake each layer of dough separately. You will get several cakes.
To prepare the cream, gelatin is soaked in a small amount of warm boiled water. The yolks are ground with sugar, poured into a saucepan with milk and heated. Add diluted gelatin and mix well. This mixture is cooled and left to thicken. Honey and sour cream are poured into the thick mass. The cream is spread on the cakes. Decorate with berries and chocolate chips.
Homemade honey cake recipe “Beehive”
Ingredients:
Four table. l. honey;
Chicken eggs C1 – 3;
Flour - four glasses;
Granulated sugar - two glasses;
One tea l. baking soda;
Sour cream – eight hundred grams.
Cooking method:
Break the eggs into a deep bowl, add soda and beat.
IN enamel pan mix granulated sugar with honey. They put it on low gas. Stirring, wait until the sugar dissolves and bring to a boil.
When the mixture begins to boil, add beaten eggs and soda and continue heating. After foam has formed, remove from the stove.
Then gradually add to the mixture wheat flour. Knead a thick dough. Divide it into ten equal pieces and roll it into round layers.
You need to roll out quickly while the dough is still warm and elastic. Otherwise, it will harden and will not roll out as needed.
The cakes are baked separately in the oven, each for no more than five minutes. Leave to cool.
Meanwhile, prepare the cream. Pour sugar into a bowl, add sour cream and beat with a blender/mixer until a fluffy foam forms.
Each cake is coated with cream and stacked on top of each other. We also coat the sides with cream with the addition of crumbs left over from the trimmings of the cakes.
You can also sprinkle fine crumbs on the top layer of the cake. Grated chocolate or pieces of fruit will also work. The cake is cooled in the refrigerator for at least five hours and served for tea.
Homemade honey cake recipe “Quick”
Ingredients:
Chicken eggs – 6;
Sugar - one glass;
Honey - one table. l.;
Half a tea. l. baking soda;
Flour – 2.5 cups;
Butter – one hundred grams.
For cream:
Sour cream – half a kilogram;
Granulated sugar - glass;
Grated chocolate or fruit to decorate the cake.
Cooking method:
Break the eggs into a bowl and beat with granulated sugar. Add honey, baking soda, slaked with vinegar, softened butter, flour. Knead the dough. It should turn out like thick sour cream.
Place oiled mixture in a baking dish parchment paper and spread the dough. Bake for thirty minutes at optimal temperature(180 degrees).
For the cream, beat sour cream with sugar. The cooled cake is covered with cream and decorated with grated chocolate or fruit. Bon appetit!
Homemade honey cake recipe with nuts
Ingredients:
Chicken eggs C2 – 3;
Granulated sugar - glass;
Three table. l. honey;
Half a stick of butter;
Baking soda - two teaspoons. l;
Sugar and sour cream - for cream;
Flour (high grade, wheat).
Cooking method:
Break the eggs into a ladle, beat with sugar, add honey. Add softened butter and slaked baking soda.
Heat the mixture in a water bath for ten minutes. It is important to stir all the time. Then the mass is allowed to cool slightly, add flour and knead into a thick dough. It is divided into ten to twelve equal balls and the cakes are rolled out. One at a time, bake in the oven for four to five minutes each.
Meanwhile, they are preparing the cream. Chilled sour cream is mixed with sugar and whipped with a mixer/blender. There is no need to overdo it so as not to end up with oil instead of cream.
The cooled cakes are coated with cream and stacked on top of each other. Crushed walnuts or peanuts are sprinkled between each layer. The side of the cake is also coated with cream, which can be mixed with nut crumbs. Cool in the refrigerator and serve the soaked cake to guests for tea.
Homemade honey cake recipe with condensed milk
Ingredients:
Dough:
A pack of margarine;
Honey - two tables. l.;
Table eggs (C1) – 2;
Flour (wheat) – three glasses;
Baking soda - two teaspoons. l.
Cream:
Butter (one pack).
Glaze:
Granulated sugar (one hundred grams);
Half a glass of boiled water;
Three table. l. cocoa;
Butter (0.25 packs).
Cooking method:
Melted margarine is mixed with honey and heated over steam. Then add sugar and soda. Heat until a homogeneous foam is obtained.
Remove from the water bath, add beaten eggs and add flour. Knead the dough thoroughly and immediately divide it into four to five parts.
Roll out the cakes with a rolling pin and bake one at a time. While the cakes are cooling, prepare the cream. The butter is heated over steam and mixed with condensed milk. The cream is ready!
To get the glaze, pour granulated sugar into water, add cocoa and put it on gas. Warm up for ten to fifteen minutes. To finish cooking the glaze, add more oil.
The cooled cakes are well coated with condensed cream, and cocoa glaze is poured over the top of the cake. Cool the cake in the refrigerator and let it soak.
Homemade honey cake recipe “Bee”
Ingredients:
Dough:
Half a kilogram of flour;
C2 chicken eggs – 2;
Granulated sugar - two hundred grams;
Three table. l. honey;
Two teas. l. baking soda.
Cream:
Half a kilogram of sour cream;
Cream - a glass;
Condensed milk (one can);
Two tables. l. honey;
One pack of gelatin.
Cooking method:
Break the eggs into a bowl, add granulated sugar, butter, honey, and slaked soda. The mixture is heated over steam until it doubles in volume.
Remove from steam, add flour and gradually knead into a thick dough. Let it sit for twenty to thirty minutes. Then the dough is divided into balls and flat cakes are rolled out with a rolling pin.
Each cake is baked for no more than five minutes.
Meanwhile, prepare the cream. To do this, mix condensed milk with sour cream, pour in cream, add honey and beat with a mixer. Coat the cooled cakes.
You can also prepare glaze or, in other words, “honeycomb”.
Gelatin is diluted with cold cream and allowed to stand. Then heat until a homogeneous mass is obtained. After cooling, mix with cream. Coat the sides and top of the cake with this mixture. Cellophane with bubbles is applied to the top cake to create a “honeycomb”. Original cake"Bee" is ready! The top can also be decorated with small bees. They can be made from walnuts.
Homemade honey cake recipe - tricks and useful tips
When kneading the dough, pour milk or water into the flour little by little, in a thin stream and stir with a wooden spatula - the dough will be lump-free.
If the finished cake sticks to the baking sheet, hold it over steam.
If the cake does not come out of the pan, wrap it in a wet towel for a few minutes or place it in a pan filled with cold water.
The cake will not burn if you pour the dough onto the pan coarse salt. When you bake the crust on a baking sheet, place another baking sheet underneath.
If the cake in the oven begins to burn in one corner, place a bowl of water under the baking sheet in that corner.
It is better to add too little soda and vanilla to the dough than to add too much, otherwise the cake will turn out tasteless.
It appeared about 200 years ago, when the cook of Emperor Alexander I prepared a delicious dessert for his wife. The name of the culinary specialist has not been preserved in history, but Russian honey cake has become a classic of confectionery art. Now there are many recipes delicious honey cakes, however initially famous cake It was honey cakes with sour cream. How is honey cake prepared now?
A simple recipe for honey cake dough
Every housewife has her own recipe for making honey cake at home, because a cake baked with your own hands is much better than factory-made baked goods, which also add dyes, preservatives and flavorings. Why artificially improve the taste of an already wonderful dessert?
To prepare the dough you will need a little liquid honey, flower or linden, eggs, sugar, butter (it should not be replaced with margarine), flour and baking powder.
First, melt honey, sugar and butter in a water bath, then add beaten eggs, baking powder and a little flour, beating the mixture well with a mixer and rubbing so that there are no lumps. Kneading the dough in a water bath makes the cakes especially soft and tender. After the mixture is removed from the heat, the dough is brought to such a consistency that it can be rolled out, and then put in the refrigerator for 40 minutes. Interestingly, German honey cake is prepared using yeast, there is also Lenten recipes no eggs or butter.
Honey cake cream recipe
Cream for honey cake It's simple to make - sour cream is whipped with sugar, sometimes condensed milk is added to it. The sour cream should be very fresh, chilled and with a high percentage of fat content to make the cream more airy and velvety. Cream prepared on the basis liquid sour cream, the cakes will be perfectly soaked, but there will be no creamy layer between them. If the sour cream is liquid, pour it into gauze, folded several times, and leave for 3 hours to drain off excess liquid. The sour cream will thicken and whip perfectly.
If you use powdered sugar instead of sugar, the texture of the cream will become more pleasant, and grains of sugar will not squeak on your teeth. You can add it to the cream coconut flakes, nuts, jam, marmalade, chopped fruit, a little orange or lemon zest, cocoa or chocolate. The custard in this cake is also very tasty.
By the way, honey cake is also made with butter cream: to do this, soft butter (at least 82.2% fat) is whipped with boiled condensed milk for 10–15 minutes until the mass increases in volume. If you coat the cakes different creams, alternating layers, the cake will acquire original taste, since sour cream will pleasantly set off the sweetness of condensed milk and the honey cake will not be so cloying.
How to make honey cake cakes correctly
The settled dough is divided into pieces according to the number of cakes, and each piece is thinly rolled into a circle. The remaining dough at this moment should be covered with a napkin or cling film, otherwise it will dry out. Usually in standard recipe It turns out about 7-10 cakes, to level which you can put a plate, mold or other template on top.
The cakes are pierced in several places with a fork, placed on a baking sheet and baked one by one for 5-7 minutes in the oven. After baking, the shape of the cake is corrected by cutting off the edges with a knife; moreover, they turn out smoother and more beautiful precisely when they are cut at finished form. After this, the cakes are coated with cream and sprinkled with crushed biscuit scraps, nuts and chocolate on top and sides. When covering the cake with cream, do not forget about the edges of the cakes so that they are also well soaked and soft.
A few secrets from the pastry chef
Do not use buckwheat and acacia honey for dough: despite incomparable taste and the aroma of these types of honey, the cakes will be a little bitter. Honey must be liquid in order for the dough to be homogeneous in structure, so it is better to melt the candied honey in a water bath.
Before kneading the dough, be sure to remove the eggs from the refrigerator - they should be at room temperature, and it is better to sift the flour so that the cakes are light and airy. When the dough is kneaded in a water bath, the water in the saucepan should not boil, but gurgle slightly, that is, the fire should be kept low. If you are using baking powder instead of baking soda, add it at the end of mixing. Some housewives advise adding soda not during the preparation of the dough, but to the eggs when beating - this way they increase in volume faster.
Another valuable advice: when you start assembling the honey cake, first put a little cream on the dish, and then place the first cake layer to make the cake juicier and softer.
Classic honey cake prepared at home: step-by-step recipe with photos
We offer you step by step recipe honey cake With our instructions you will quickly master this confectionery art.
Ingredients: eggs - 3 pcs., butter - 50 g, sugar - 600 g (300 g each in dough and cream), liquid honey - 150 ml, soda - 1 tsp, flour - 500 g, sour cream - 500 g.
Cooking method:
1. Fill a large saucepan with water and place on fire.
2. In a small saucepan, combine eggs with sugar and beat well until fluffy.
3. Add butter, honey and soda to the beaten eggs.
3. Place the saucepan on water bath and stir the mixture for 15 minutes until it doubles in volume. The mass should become light and airy.
4. Add 1 tbsp. l. flour and stir, breaking up any lumps, for another 3 minutes.
5. Remove the saucepan from the heat and knead the soft and plastic dough with the remaining flour.
6. Divide the dough into 8 balls, wrap them in cling film and keep in the refrigerator for half an hour.
7. Roll each bun into a round and thin cake.
8. Place the crust on a baking sheet that has been greased or covered with baking paper. Bake for 3 minutes at 180°C.
9. Trim the edges of the cakes and cool them, and crumble the trimmings.
10. Make cream from sour cream and sugar by beating the mixture with a mixer.
11. Assemble the cake, coating the cake layers with cream.
12. Sprinkle the honey cake with the crumbs left over from the cakes.
13. Leave the cake for 1.5–2 hours at room temperature, so that it is soaked, and then keep it in the refrigerator for at least 8 hours.
A classic honey cake can be decorated with chocolate or nut topping, and some chopped fruit can be added to the cream. Prepare more because the cake is eaten very quickly. Bon appetit!
Delicious honey cake with cognac
This can be prepared for any occasion, and if children are tasting the cake, cognac can be replaced with fruit syrup.
Melt 1 glass of sugar, 100 g of butter and 2 tbsp in a water bath. l. honey Beat 3 eggs and 1 tsp separately. soda, pour into the egg and butter, and then remove the pan from the heat and quickly knead the dough, adding 4 cups of flour. Divide the dough into 8 parts and roll out a round cake from each, and then bake at 200 ° C for 7-10 minutes. Align the edges of the warm cakes and soak them with syrup made from 130 g of sugar, 120 ml of water and 2 tbsp. l. cognac - for this you need to mix water with sugar, bring to a boil, cool and add cognac. Place the cakes on top of each other and brush them with cream made from 0.5 kg of sour cream, whipped with a glass of sugar. Grease the top and sides of the honey cake with cream and sprinkle biscuit crumbs, and then decorate the cake with nuts, chocolate or marmalade according to your taste. Invite guests and enjoy delicate dessert, melting in your mouth!
Quick honey cake in an hour and a half
If you don’t have time, you can use this recipe, which differs from the classic cooking scheme. You bake not 7-10 cakes, but one tall sponge cake, which is cut into several cakes.
Beat 4 egg whites with a glass of sugar, and then gradually add 4 yolks, 3 tbsp. l. honey, 1 tsp. soda slaked with vinegar and 1.5 cups of flour. The dough should look like thick sour cream. Pour it into a greased mold and bake the sponge cake for half an hour at a temperature of 170–180 °C.
The finished biscuit will be tall (about 10 cm), fluffy and airy. Cut it into 5 cakes and spread with cream made from 400 ml thick sour cream and 0.5 cups powdered sugar. Add some raisins to the cream and walnuts, decorate the honey cake with them, let the cakes soak and serve the dessert on the table!
On our website you will find many honey cake recipes with photos and detailed instructions for preparing this cake. Thanks to the cook of Alexander I for coming up with this delicious dessert, which makes life seem even more beautiful...
Homemade cakes always delight with their special taste. Yes, maybe they will lose to purchased ones, if compared external signs, after all professional confectioners have different ingredients, modern equipment, knowledge, when home cooks only have a recipe, a whisk and a packet of flour and butter. To bake a nostalgic Honey cake, classic recipe with photos and step by step detailed instructions helps to understand the intricacies of cooking.
Honey cake, “turtle” or “Zebra”, “Napoleon” - real greetings from childhood! It’s worth remembering how your mother or grandmother baked the night before your birthday was coming up in the morning. Watching the process gave the birthday boy special pleasure.
How easily mother’s (or grandmother’s) hands flutter, how flour crumbles, how before our eyes individual ingredients turn into one big, undoubtedly tasty and beautiful cake Honey cake, a classic recipe with photos, you can see it step by step in the process. Surprisingly, for most homemade cakes there is no need to take a dozen ingredients, everything is available.
“Honey cake” is the most popular cake
Probably in 100-150 years it will be cooked at home and sold in confectionery shops, because people will not stop loving it. Such recipes are passed down like family heirlooms to new generations. Mothers teach their daughters (sometimes also their sons, who love to cook), then they pass it on to their children. Although it would seem, why bake now? There are so many pastry shops and baking centers. You can order any cake, even an intricate one, with any pattern or design, any shapes.
But for some reason, an ordinary Honey cake baked with custard gives a head start to any of the culinary masterpieces. Even if he is lopsided or crooked. But it is made by loving, dear hands, contains only natural, known ingredients, without thickeners, preservatives, dyes and other “joys” of the culinary industry. At home, on the contrary, what comes out is a taste familiar from childhood, even a look!
Moreover, the classic recipe provides only affordable, inexpensive ingredients. It’s not surprising, since many “nostalgic” cakes come from villages where only butter, fatty, delicious milk, homemade cream, sour cream. This is all that was used. The housewives experimented with the ingredients, resulting in different cakes.
Of course, to the army of people losing weight, Honey cake will seem like a real source of calories. This is true. The cake is fatty, its consumption is under the article “ dietary dishes" will not work. However, holidays rarely happen in life, why not treat yourself, your loved ones, especially your children?
“Honey cake” with sour cream
Ingredients (for the crust):
Eggs - 4 pcs;
Sugar - 180 g (this is a full glass);
Butter – 50 g;
Flour - 550 or 600 g;
Honey – 100g (that’s 4 tablespoons);
Soda – 1 m spoon
Cream with sour cream:
Sour cream (fat, 20%) - 500 g;
Sugar -180 g (this is a glass).
Cream with condensed milk:
Condensed milk - can (will be 360 g);
Butter -200g.
Preparation:
Select 2 pans at once - one large, the other smaller. This recipe involves preparing the dough using a regular water bath. Choose a flat lid whose diameter you can use to measure the cakes. It is better to take out the butter in advance and let it soften. It is important to use warm, soft, room temperature.
For condensed milk, take milk, not condensed milk or a condensed product. Study the composition. Correct, natural milk will not contain anything other than milk, cream plus sugar. All. GOST, of course, has changed, but the basic composition requirements remain.
Honey cake always takes time, if you are making it for the day after tomorrow, when there is no time tomorrow, you can only bake the cakes in advance. You will make the cream with condensed milk tomorrow. Once you process the cakes, they will have time to soak until the day after tomorrow. You should not soak it in advance, giving it 2-3 days, for Honey cake this is a lot.
Take a comfortable, large bowl where you will then form the dough. Break the eggs there and beat them with a whisk (or blender), adding sugar. It should come out lush light white foam.
Add the already softened butter, followed by honey and soda. Using the largest of the pans, organize steam bath and place the mixture there (after mixing). Time 15-20 minutes. How to do it: pour water into the larger of the two pans, then place the smaller pan on top of the stove and add the soda-honey mixture. Stir while the water in the bottom pan boils, creating a bath.
Readiness is determined appearance: the mass has increased, darkened, acquiring a pleasant, honey-like hue. Carefully add 1/3 of the prepared amount of flour. Stir, breaking up any lumps that form. Boil with flour for 1 minute, stirring. You need to get a liquid, monotonous choux pastry with beautiful caramel stains.
Sift all the added flour. After removing the top pan (with the dough) from the heat, stir until the mixture is homogeneous. Add a little more flour, continuing to mix. Next, sift the remaining flour onto the table, forming a mound. Pour the soda-flour mixture there.
Adding flour, we begin to form the dough under the cakes. Carefully! The dough is still quite hot, touch it carefully. The consistency of the dough is plastic, medium-steep. Figure it out right away as you roll it out later.
Divide the still warm dough into 8 equal parts. From each we form beautiful, dark golden balls. then we hide them in the dark, cool place, let the dough rest for 15-30 minutes. The usual one will help against weathering. cling film. There is no need to cool for a long time, otherwise the dough will become unpleasantly stiff and lose its plasticity. Check if it has cooled down, you can take it out of the cold and roll it out into cakes.
When working on the cakes, make sure that they are visually even. This will affect the overall shape of the cake and its taste. Having rolled out the first of the balls, we try it on the lid chosen for the cakes. Trim the edges.
Prepare the cakes on a flat, comfortable baking sheet so that they fit freely, without bending the edges. Grease with oil, then place the parchment. The cake will take 3-4 minutes at 180 degrees. The main thing is to achieve a light brown, closer to golden, hue.
Attention, the cakes bake quickly, change them in time. You can, of course, reduce it from 180 to 160, then the baking time will be 6-8 minutes. You simply look at how powerful the oven is and how quickly it copes.
When taking out the cakes, you need to cut them while still hot, applying the lid. Add all the scraps.
That's it, here are the ready-made, crispy cakes. Don't be afraid when they harden as they cool. This is normal for a custard recipe. Of course, some people suggest buying cakes, but homemade ones are better. If you do real cake Honey cake with sour cream, then let everything in it be homemade! Otherwise it’s just a store-bought surrogate. After all, the cake contains 50% of the flavor of the cake, 50% of the cream.
Collect all the resulting scraps and mash them using a rolling pin - walk around as you do when rolling or chop in another, more convenient way. Some people use a meat grinder, others like the thing they use to mash the potatoes to make a puree. The main thing is to grind all the trimmings to dust.
To prepare the cream, place the sour cream in a convenient bowl, pour sugar into it and beat. By the way, you don’t need to pour sugar into a glass all at once, but gradually, literally a spoonful at a time. Whipping time: 15 minutes. The main thing is to get a lush, homogeneous snow-white cream.
Separately, beat the condensed milk by adding butter. The main thing is to use soft, but not completely melted butter. Beat briefly until smooth until the butter has combined with the condensed milk.
That's it, it's time to take out a nice, flat plate (under the cake) and grease the cakes. Alternate creams. By the way, a little secret. At the bottom of the plate, before placing the bottom crust, pour a little sour cream, then the bottom cake will be thoroughly soaked. Make the cream layers rich without sparing. Most will leave anyway, absorbed.
When assembling the cake, do not press the cakes too hard, otherwise most of the cream will drain and the cake will become less saturated. The goal is to keep 95% of the cream there, between the cake layers, as can be seen from the photographs. However, both creams are quite thick, so the task is quite doable.
"Honey cake" with milk
Ingredients for the dough:
Eggs - 2 pcs;
Honey – 3 b. spoons;
Sugar - 5 b. spoon;
Milk -125 ml;
Soda – 1 m spoon;
Vinegar – 1 b. spoon;
Flour – 25 b. spoons
For cream:
Butter – 400 g;
Milk -400 g;
Flour – 2.5 b. spoons;
Sugar – 6 b. spoon;
Cognac -1 teaspoon.
Preparation:
Cakes. Take a comfortable, deep, large bowl where you will form the dough. There, stir the eggs thoroughly, adding sugar. Use a spoon or whisk, fork, mixer (whatever you have). It is not necessary to beat, the main thing is to grind until the grains disappear.
Next add milk and honey. When the honey is hard, melt it a little using a water bath or keep it near the stove. Next is the turn to add the already extinguished soda (quench it with vinegar).
Continue stirring. Gradually add flour, spoon by spoon, depending on the consistency of the dough. 20 spoons may not be enough. When the dough is already moderately viscous, pour flour onto the working surface (for future rolling) of the table and distribute. Place the dough on top, with another spoonful of flour on top. That's it, it's time to knead with your hands. You add the rest of the flour arbitrarily as you go.
Make sure that the dough then holds its shape; it can be divided and then rolled out. Next, ready dough cut equally into 5-8 (depending on size) parts. The quantity will affect the size, thickness ready-made cakes, the height of the cake.
By the way, the secret of step-by-step preparation for the cakes is to make them thinner, then they will be better soaked in cream, and the honey cake will turn out more tender. Place each cake one at a time on a greased baking sheet. Bake for a short time, 5-10 minutes, until done.
The shape of the cakes can be done by eye, cutting the rest according to the chosen one, or you can initially prepare something (for round ones a lid, for square ones - a board) so that the Honey Cake has a certain shape.
Cream. This custard cake is made with the addition of milk. Place ¾ of the milk in a saucepan on the fire, dissolve the sugar in the remaining ¼, then add it to the milk already on the stove. It is important to keep stirring until it boils. That's it, a viscous, sweet mass will come out, which needs to be cooled, then add butter in portions. Now it is important to beat the ingredients thoroughly until they have a creamy, airy structure.
It's time to assemble the pieces into the cake. Prepare a nice, flat plate or cake stand. Secret: place a little cream there so that the bottom cake is soaked equally with the middle ones, on both possible sides. That's it, it's time to lay the cakes. Remember, when processing each one, it is important to save 95% of the cream between the cakes, so do not press too hard when placing the next one on top of the greased one.
By the way, the last one (you can use the crispiest one) is used entirely for powdering, chopping it along with the trimmings. The crumb will turn out large, it will work. With milk, the cake will be less caloric, and any figures can be made from ordinary mastic if you need the cake later for a birthday or name day.
Most people prefer condensed milk, but regular milk will also work. For taste, you can add some flavoring (any). Decorate traditionally, coating the sides and top with cream and then sprinkling with crumbs. Honey cake is always recognized by it.
Shelf life is no more than 72 hours, the finished Honey Cake should infuse for 10-12 hours, it turns out, all night. Therefore, it used to be prepared in the evening to please the birthday boy in the morning. Yes, the cooking time is decent, 2-3 hours if you do it alone. Some housewives use the services of home assistants, why not?
Then preparing a delicious dessert becomes a family affair, together and more fun. It’s worth remembering how often children loved to just sit next to each other in the kitchen. All that was trusted was stirring and breaking the egg. Mom (or grandmother) did the rest herself.
The honey you need is not buckwheat or acacia, although they are tasty. They make the cakes a little bitter later on, which is unpleasant. What you need is liquid, homogeneous honey, then the dough will come out homogeneous. If the honey has already become candied, heat it using a water bath. Thick honey does not lend itself to a blender.
It is important to warm the eggs; let them sit in the room before breaking. Sift the flour, then it will become light and airy. When you are already kneading the dough using a water bath, make sure that the water from below does not drill with might and main, but gurgles. Adjust the fire.
If you replace baking soda with baking powder, add it slowly, only at the end. By the way, some people advise pouring soda not into the dough, but first, into the eggs. Then they will increase the volume.
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 options for creams.
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. “Honey cake” is a simple cake made from honey cakes and cream based on sour cream, still remains my 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.
- Wheat flour premium– 3 glasses.
- 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.
Let's take it springform the desired size, lubricate the bottom and sides 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 must 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 basic recipe honey cake, 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 remove the result culinary product overnight in the refrigerator, 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 pre-greased vegetable or olive oil multicooker bowl. 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 cook 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 on 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 it in small portions custard mass. Beat without stopping until smooth. Ready cream should resemble 25% sour cream in thickness.
Despite the fact that for many people the Honey cake is associated mainly with holidays and home celebrations, in my family this cake is baked at least once a month. The thing is that Medovik is the favorite cake of my husband and father, so my mother and I pass this “culinary baton” to each other with stable regularity.
Preparing a honey cake includes not only baking the cake layers, but also preparing the cream. For this cake I always use the same classic sour cream, which is best able to not only soak the honey cake layers, but also highlight taste qualities there is even more of this homemade cake. Best suited for sour cream fat sour cream with fat content 25%.
Another important feature of the recipe is that the cake is cheap. The ingredients for honey cakes, which make up Medovik, are not very expensive, and most of them are always available in the refrigerator of any housewife.
If you have never made this cake before and you are afraid of culinary failures, the main thing is to follow all the step-by-step cooking steps exactly and you will succeed the first time!
Ingredients:
For honey cakes:- 3 eggs
- 1 tbsp. Sahara
- 50 g butter
- 2 tbsp. honey
- 1 tsp soda
- pinch of salt
- 3.5 tbsp. flour
- 500 ml sour cream
- 1 tbsp. Sahara
- 1 tsp gelatin
Cooking the dish step by step with photos:
- Beat eggs with sugar in homogeneous mass using a mixer.
- Then add to the egg mixture required quantity honey Beat again with a mixer.
- Place the container with the mixture in a water bath and keep it there, stirring constantly for about 15 minutes.
- After a quarter of an hour, remove the container from the bath and let the mixture cool. In several approaches, add flour to the honey mass and knead the dough for the cakes of the future honey cake.
- Roll out the finished dough lengthwise, giving it a “sausage” shape.
- Roll each piece of dough into a thin layer, sprinkling it with a little flour from time to time so that the dough does not stick. Transfer the rolled out layer honey dough onto a baking sheet greased with vegetable oil.
- Place the dough in the oven, preheated to 180 degrees. The baking time for each cake varies within 7 minutes.
- While the cakes have not cooled, place a plate of the required diameter on them and trim off the excess cake with a knife. It is important to do everything quickly; when the cakes cool down, they become hard.
- We alternately perform the same procedure with all the cakes, of which we end up with eight pieces.
- Now let's move on to preparing the cream. Pour sugar into a deep bowl and add sour cream to it.
- Beat sour cream with sugar with a mixer. Then in a minimal amount hot water dissolve the gelatin and pour it into the cream in a thin stream, continue whisking.
- Knead the cake scraps into fine crumbs with your hands or grind them in a blender.
- Sprinkle the crumbs obtained from the cake scraps onto the cake on all sides. As a result, we get something like this appetizing homemade honey cake with sour cream.
- After the Honey Cake is soaked, cut it into portions and serve the cake on the table.
