Honey cake is the best recipe. Cake Honey

Do you want to please your loved ones with amazing pastries? Then we suggest you bake homemade is easy to perform, you just need to stock up on food, a few hours of free time and a good mood. By the way, it is not a shame to offer such pastries to guests. No wonder such a popular dessert has so many variations. We will consider the most popular of them.

Honey cake with sour cream

Such a cake will become a favorite of the whole family, and you will need to make it a rule to cook it for holidays, such as birthdays. All guests will dream about the addition, and for the hostess there is no better praise than empty plates and inquiring looks. So, we will prepare a homemade honey cake. This recipe was used by our grandmothers. And for the preparation of cakes, we need the following ingredients:

wheat flour of the highest grade - 2 cups;
granulated sugar - 1 glass;
fresh selected chicken egg - 2 pieces;
honey - 4 tablespoons;
butter - 50 g;
soda slaked with vinegar - 0.5 teaspoon.

We use two types of cream

To impregnate the cakes, you will need 2 types of cream: sour cream and with condensed milk. The homemade honey cake, the recipe of which is presented here, consists of layers, and the cream alternates on the layer. To prepare sour cream we take:

sour cream 20% fat - 500 g;
granulated sugar - 1 cup.

Sour cream for such a cream must still be taken fatter, unlike the one that is put in baking. We also need to prepare another type of cream. To do this, take:

condensed milk (prepared according to GOST) - 1 can;
butter of the highest grade - 1 pack (200 g).

Again, we will not save on ingredients, because cheaper analogues of condensed milk and butter have a characteristic aftertaste and liquid consistency. And we want the output to be an excellent honey cake cake at home. We recommend using only natural and high-quality ingredients.

Due to the fact that our tender dough for cakes should be cooked in a water bath, we take two pots of different sizes. We also need to stock up on a lid with a diameter the size of the future cake. The stick of butter should already be softened. Some housewives make it a rule to get margarine or butter for baking from the night.

Now a few words about chicken eggs that will go on homemade honey cake. The recipe says to take 2 eggs (CO) for the test. If you are not used to buying a perfect egg, then take 3 pieces of C1 or, respectively, 4 pieces of C2.

Is it possible to soak the cakes a few days before serving?

It happens that you want to please your guests, but there is not enough time the day before. So the housewives bake their signature cakes two or three days before the celebration. After standing for several days in the refrigerator, the homemade honey cake completely soaked in cream, the recipe of which you are now reading, loses its taste. Tip: if you do not have enough time the day before, bake only the cakes and put them in the refrigerator. Make the cream the next day and soak the cakes a few hours before serving. Guests will be delighted!

Dough preparation technology

Take a small saucepan, in which we plan to brew the dough, and beat the chicken eggs in it into a lush, thick foam. Then add soft butter, soda and honey there. We mix the components and send them to languish in a water bath for 20 minutes.

How to prepare a water bath?

Even before we begin to beat the eggs, we insert both saucepans into each other. Pour water between them so that it does not reach the edge. Otherwise, water will splash onto the honey mass during boiling. Next, remove the top bowl and begin to beat the eggs in it. And the lower one, the one with water, put on fire and bring to a boil. Homemade honey cake (a culinary recipe is easy to master) is baked from custard dough. To do this, put the resulting mass of eggs and honey in a water bath and stir continuously for 20 minutes. During this time, you will see how transformations begin to occur with the honey mass. The heated composition noticeably increases in volume, the color becomes darkish honey. These changes signal that it is time to add some flour to the contents of the saucepan. Add a third of all the flour indicated in the recipe, mix well and brew in a water bath for one minute. All this time, do not stop stirring.

Important! Too much flour at this stage is not added to honey cakes. As indicated by the rather liquid consistency of the choux pastry.

Mixing custard dough with flour

Before using flour, it must be enriched with oxygen (sift). Now it remains to remove our unimaginably fragrant honey composition from the water bath and add 2 tablespoons of flour to it, mix everything well. Be sure to make sure that there is not a single lump left in the dough. Let the custard thicken slightly. Then we pour the unused part of the flour onto the surface where we plan to knead the dough, and make a recess. When we see that the custard mass has already seized, we will shift it to the working surface for kneading. Sculpting the mass should be neat and careful. Lightly wrap the edges of the honey composition, gradually adding new portions of flour to it. Perhaps the custard dough has not yet completely cooled down, so it is necessary to sculpt a lump with caution. The result is a plastic lump, not cool, but at the same time not soft. Homemade honey cake, the recipe of which is presented here, is baked from plastic, well-rolled dough. If you overdo it a little with the consistency, then it will be difficult to roll out the cakes.

How many parts does a honey cake have?

Divide the entire mass formed from the dough into 8 identical light brown rounds. In the process of forming balls, you can lightly sprinkle your palms with water. So the dough will become more pliable and will not stick to your hands. Formed balls are best placed on a large cutting board lightly dusted with flour. Now we will send the rounds for no more than half an hour to “rest” in the refrigerator. To prevent drying, cover the dough with a plastic bag.

Tip: it's better to set a timer that will signal the cooling of the honey balls. If you forget about the cooled rounds, go about your other urgent business and miss the time, your dough will become "wooden" and crumble when rolled out. Sometimes rounds are enough for 15 minutes for final cooling. If in doubt, you can always check the dough by hand.

We roll out the cakes

It is clear to every housewife that only cakes of the same thickness can form the perfect homemade honey cake. The best recipes vying with each other dedicate amateur cooks to the intricacies of the process. So, we try to roll out cakes that are the same in thickness. It is in thickness, since we have a saucepan lid to format the cake. It is important that the rolled layer is wider in diameter than the lid, otherwise the edges will form uneven. We will cut it after the cakes are baked. In the meantime, take a baking sheet, line it with parchment paper and lay out the resulting cake blank. We bake all 8 cakes one after another in an oven preheated to 180 degrees. On average, it takes 3-4 minutes for one layer.

Closely following the process

Due to the fact that the process of baking a honey cake is fleeting, it is better not to leave the oven. After all, no one wants to treat guests with firebrands. A beautiful brown color with a golden tint will signal the removal of the next cake from the oven. If you doubt that baking will be successful, play it safe: reduce the oven temperature to 160 degrees. However, in this case, the residence time of the cake in the oven increases to 8 minutes.

Honey cakes: how to make a honey cake for a feast for the eyes?

The secret to perfect baking is simple. It is necessary to cut the baked cake directly on the baking sheet. We apply the lid chosen a little earlier to the finished cake, press and turn slightly. This procedure is sufficient for filigree cutting. What if the house does not have modern pots with lids that protrude from the edges? Then we apply a template that is found (it can be a plate), and carefully cut the cake around the entire circumference with a sharp knife. In any case, do it right away. Set aside the trimmings, they will still be used as sprinkles.

By the end of baking, we will have a whole mountain of cakes lined up, which will immediately harden slightly. All honey cakes go through this state. How to cook a honey cake so that it tastes tender? Everything is very simple, 2 types of creamy mass will come to the rescue as an impregnation. In the meantime, we will make sweet crumbs for sprinkling from the remaining scraps. And it’s good that the dough immediately hardens after baking, because a rolling pin will easily help convert the scraps into crumbs.

Whip the cream

It's time to prepare the cream. Some housewives completely manage with only one type of impregnation - from condensed milk. Try the amazing combination of cream masses and you won't regret it for a minute!

So, let's start beating sour cream with granulated sugar, gradually adding sugar to the total mass. Beat for a long time, at least 10 minutes, and look at the state: if the cream has already increased in volume and become lush, then it is ready.

In another bowl, we will beat the butter and condensed milk. The butter should be soft, but not melted. This type of cream whips up in a matter of seconds, but only if the products are of high quality. By the way, we have already talked about this.

We form a cake

We will impregnate the cakes in turn: one - with sour cream, one - with oil, etc. If you want an unusually delicate taste, do not spare the cream, and also grease the bottom of the dish with sour cream. In this case, even the bottom layer will receive its portion of happiness. We put the cakes on top of each other without pressing them. This is done so that as much cream as possible gets into the dough. When all 8 cakes are stacked on top of each other and missed, the final chord comes. Let's coat the whole cake on top, remove the rest of the cream from the dish, and then start to sprinkle the dessert with sweet crumbs. Can you feel your saliva already flowing? Now let's leave our fragrant honey dessert to infuse at room temperature for 2 hours, and then put it in the refrigerator for another 6 hours. You can leave the dish overnight, just remember to carefully cover the cake with cling film.

We hope you enjoy this recipe (homemade honey will appeal to all members of your family.

Happy tea!

Baking confectionery has long been popular among many housewives.

And although now there is a large selection of cakes in cookeries and shops, homemade cakes, no doubt, remain tastier.

In addition, the preparation of confectionery products from dough is also a creative process, where each housewife makes the most of not only her skills and products, but also her imagination, artistic taste, the ability to think of something original, even if the choice of products in the kitchen is small.

Today we invite you to expand your horizons among the recipes for making honey cake at home.

Cake "Honey cake" is a great solution for meeting long-awaited guests, just to surprise old friends or come up with a treat for the festive table.

Honey cake recipe at home - the basic principles of cooking

The main ingredients for making honey cake at home are honey, flour, sugar and eggs. To make the dough fit, add baking soda slaked with acetic acid or lemon juice.

First, the eggs are mixed with honey, according to some recipes with sugar, butter. This mixture is heated on a gas or water bath. Then add flour and knead the dough. It should get thick. It is divided into several parts and the cakes are rolled out.

Creams for honey cake can be prepared in different ways - custard, creamy, sour cream. It all depends on the type of recipe and your taste. Try, experiment, surprise!

Honey cake recipe at home with custard

Ingredients:

For test:

Table eggs - 2;

Thirty grams of honey;

A glass of sugar (sand);

One and a half l. sunflower oil;

Soda (repaid with lemon juice);

Flour (four glasses).

For cream:

Half a liter of milk;

A pack of butter;

Two tables. l. flour (wheat);

Sugar - one glass.

Cooking method:

Let's prepare the dough first. Break two eggs into a deep bowl, lightly mix them with a fork. Then pour a glass of sugar and put a spoonful of honey.

Pour baking soda into a teaspoon and quench it with lemon juice. Add to egg-sugar mixture. Then sunflower oil is poured into it. Everything is mixed, poured into a heat-resistant dish and heated on a weak gas. It is necessary to stir all the time so as not to brew proteins and yolks.

When the mixture becomes homogeneous and warms up, it is removed from the heat and gradually pour in one glass of flour. Knead the dough and roll it into a large tourniquet. Then it is divided into eight equal parts and forms cakes up to five millimeters thick. It is important to roll out the dough while it is warm.

After that, cakes are baked alternately. Cooking time for each cake is no more than five minutes. While they are still hot, they can be trimmed. The rest of the dough is suitable for sprinkling the cake.

After the cakes have cooled, they are smeared with custard. The scraps of dough are crushed and sprinkled over the top of the cake. Cover with cellophane or a large plastic lid on top and leave to soak in the refrigerator.

Cream preparation:

Pour one glass of milk into the pan, pour two tablespoons of flour and beat with a blender until smooth.

Then put on a slow fire and bring to a boil. Slowly pour sugar and stir all the time, otherwise it may burn. After the sugar dissolves, more milk and flour are added. The cream gradually brews and thickens.

After that, put a pack 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:

Oil - 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 teas. 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. A thick foam should form. The volume will triple. 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. Get a few cakes.

To prepare the cream, gelatin is soaked in a small amount of warm boiled water. The yolks are rubbed with sugar, poured into a saucepan with milk and heated. Add diluted gelatin, mix well. This mixture is cooled and left to thicken. Honey and sour cream are poured into a thick mass. Cakes are smeared with cream. Decorate with berries and chocolate chips.

Honey cake recipe at home "Beehive"

Ingredients:

Four table. l. honey;

Chicken eggs C1 - 3;

Flour - four glasses;

Sugar - two glasses;

One tea. l. baking soda;

Sour cream - eight hundred grams.

Cooking method:

Eggs are broken into a deep bowl, soda is added and beaten.

In an enamel pan, sugar and honey are mixed. They put on weak gas. While stirring, wait until the sugar dissolves and bring to a boil.

When the mass begins to boil, add beaten eggs with soda and continue to heat. After the formation of foam - removed from the stove.

Then wheat flour is gradually added to the mixture. Knead a tight dough. Divide it into ten equal pieces and roll into round layers.

Roll out quickly while the dough is still warm and elastic. Otherwise, it will harden and will not roll out as it should.

Cakes are individually baked in the oven, each - 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 is formed.

Each cake is smeared 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 scraps of cakes.

You can also sprinkle small crumbs on the top of the cake. Grated chocolate or pieces of fruit are also suitable. The cake is cooled in the refrigerator for at least five hours and served with tea.

Honey cake recipe at home "Quick"

Ingredients:

Chicken eggs - 6;

Sugar - one glass;

Honey - one table. l.;

Half tea. l. baking soda;

Flour - 2.5 cups;

Butter - one hundred grams.

For cream:

Sour cream - half a kilogram;

Sugar - a glass;

Grated chocolate or fruit to decorate the cake.

Cooking method:

Eggs are broken into a bowl and beaten with sugar. Add honey, baking soda, slaked with vinegar, softened butter, flour. Knead the dough. It should turn out like thick sour cream.

Put oiled parchment paper in a baking dish and spread the dough. Bake for thirty minutes at the optimum temperature (180 degrees).

For cream, beat sour cream with sugar. The cooled cake is covered with cream and decorated with grated chocolate or fruit. Enjoy your meal!

Honey cake recipe with nuts at home

Ingredients:

Chicken eggs C2 - 3;

Sugar - a glass;

Three table. l. honey;

Half a pack of butter;

Food slaked soda - two teas. l;

Sugar and sour cream - for cream;

Flour (high grade, wheat).

Cooking method:

Eggs are broken into a ladle, beaten with sugar, honey is added. 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 a thick dough. It is divided into ten to twelve equal balls and the cakes are rolled out. In turn, bake in the oven for four to five minutes each.

Meanwhile, prepare the cream. Chilled sour cream is mixed with sugar and whipped with a mixer / blender. No need to overdo it so as not to get oil, instead of cream.

The cooled cakes are smeared with cream and stacked on top of each other. Between each layer, crushed walnuts or peanuts are poured. The side of the cake is also smeared with cream, which can be mixed with nut crumbs. It is cooled in the refrigerator and the soaked cake is served to guests for tea.

Recipe for honey cake with condensed milk at home

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:

Sugar sand (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 in steam. Then add sugar and add soda. Warm up until a homogeneous foam is obtained.

Remove from the water bath, add beaten eggs and pour flour. Knead the dough thoroughly and immediately divide it into four or five parts.

Roll out the cakes with a rolling pin and bake one at a time. While the cakes are cooling, prepare the cream. Butter is heated in steam and mixed with condensed milk. Cream is ready!

To get the glaze, granulated sugar is poured into the water, cocoa is added and put on gas. Warm up ten to fifteen minutes. At the end of cooking glaze, add more oil.

The cooled cakes are well smeared with condensed cream, the cake is poured with cocoa icing on top. Cool the cake in the refrigerator, let it soak.

Honey cake recipe at home "Bee"

Ingredients:

Dough:

Half a kilogram of flour;

C2 chicken eggs - 2;

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:

Eggs are broken into a bowl, sugar, butter, honey, slaked soda are added. The mixture is heated on steam until doubled in volume.

Remove from steam, add flour and gradually mix into a dense dough. Let it sit for twenty to thirty minutes. Then the dough is divided into balls and the cakes are rolled out with a rolling pin.

Each cake is baked no more than five minutes.

Meanwhile, prepare the cream. To do this, condensed milk is mixed with sour cream, cream is poured in, honey is added and whipped with a mixer. Lubricate the cooled cakes.

You can also make icing or, in other words, “honeycombs”.

Gelatin is diluted with cold cream and allowed to stand. Then heated until a homogeneous mass is obtained. After cooling, mix with cream. Spread the sides and top of the cake with this mixture. Cellophane with bubbles is applied to the top cake to make “honeycombs”. The original "Bee" cake is ready! The top can also be decorated with small bees. They can be made from walnuts.

Honey cake recipe at home - tricks and tips

When kneading the dough, milk or water is poured into the flour little by little, in a thin stream and stirred with a wooden spatula - the dough will be without lumps.

If the finished cake sticks to the baking sheet, hold it over the steam.

If the cake does not come out of the mold, wrap it for a few minutes in a wet towel or place it in a saucepan filled with cold water.

The cake will not burn if coarse salt is poured onto the form under the dough. When you bake the cake on a baking sheet, put another baking sheet under it.

If the cake in the oven starts to burn from one corner, place a bowl of water under the baking sheet in that corner.

Soda and vanilla in the dough is better not to sprinkle than to sprinkle, otherwise the cake will turn out tasteless.

Medovik is the cake of my childhood. Thin cakes with a bright aroma of honey, soaked in the most delicate cream... I will remember this taste forever. Now it is rare to find really delicious desserts in the store, so I periodically try interesting recipes and share with you the ones I like the most.

I can’t say that I am a professional in baking, but I am extremely interested in this. I start cooking sweets with much more zeal than, for example, meat dishes. Since it is amazing that simple products make not only delicious, but also a very beautiful dessert. Here I want to advise you to read the article on Catherine's blog - https://tortomarafon.ru/tort-medovik.html. Katya is a great person and she has incredibly beautiful cakes.

Many do not want to mess with baking, dough and everything connected with it, because at first glance it seems very difficult. But in fact, do not worry, everything turns out to be much easier than you imagine. Especially now we have so many helpers in the kitchen. Yes, take at least a blender that takes on half the work.

Well, if you want to make a quick cake without baking, then make it! This is the fastest and easiest option, especially relevant to the unexpected arrival of guests.

Honey cake according to the classic recipe in a water bath with sour cream

This is a classic honey cake with choux pastry and a simple cream. It will not be difficult for you to prepare it, since it is quite understandable. And most likely you already have the products for its preparation at home. This recipe will take you back to your childhood memories!

For cream, use sour cream with a high fat content of 25%, then it will turn out to be very tender, lush. Such a cream will soak honey cakes well.

We will need:

flour - 400 g;
sugar - 150 g;
eggs - 2 pcs.;
butter - 100 g;
honey - 120 g;
soda - 1.5 tsp;
sour cream 25% fat or more - 700 g;
sugar - 200 g.

Cooking:

1. We put the pan on the stove with water to boil. Pour sugar, honey and butter into another saucepan or heat-resistant bowl. We set it on top of a pot of boiling water so that the bottom does not touch the water. In a word, we make a water bath.

Stir all the time until the sugar is completely dissolved. Then the fire can be reduced to medium power.

2. Beat the eggs until foamy and pour them into the sugar-honey mass, without removing the bowl from the pan, and mix quickly so that the eggs do not boil.

3. Now we introduce soda. The mixture should begin to increase in volume.

4. Gradually add the pre-sifted flour, stirring constantly. We leave a little flour for kneading.

After that, we remove our dough from the fire and proceed to knead it with our hands. Then wrap it in cling film and refrigerate for one hour.

While the dough is warm, it will stick to your hands.

5. After the dough rests in the refrigerator, it will become tender and elastic. We roll a sausage out of it and cut it into eight identical parts.

Use a silicone mat or dust the surface with flour to keep it from sticking to the table.

6. We roll each piece into a ball, put them on a plate and cover with a film so that they do not wind up while we roll out the dough.

Take one ball and roll it out with a rolling pin. Transfer the rolled layer to a baking sheet covered with parchment paper. We put a plate of the required diameter on it (in this case, 20 cm) and cut off the edges, pushing them away so that the parts do not stick together during the baking process.

Bake in an oven preheated to 180 degrees at an average level of 3-5 minutes.

7. As soon as the cake is taken out of the oven, we prick it with a fork, making holes over the entire surface. We leave the scraps of dough, they will be useful to us for sprinkling the cake.

This must be done so that the cakes are well saturated with cream.

8. We bake all the cakes in the same way.

9. For sour cream, beat sugar with fat sour cream until it is completely dissolved. The cream should be thick without grains.

10. We begin to collect our cake. Lubricate the substrate or dish with a small amount of cream, lay the first cake on top, grease it with cream and so collect it completely.

The final layer will be the cake. Leave some cream.

We remove the cake in the refrigerator, covering it with cling film, for 8 hours, and preferably at night.

11. We take out the infused dessert from the refrigerator and grease its surface and sides with the remaining cream.

12. Grind the scraps from the cakes with a blender and sprinkle them over the entire surface on top and on the sides. It looks like a classic honey cake.

You can also decorate it with berries or fruits.

How to make honey custard cake at home?

In the classic version, honey cake comes with sour cream. But its cakes are also delicious with custard. And many people like just such impregnation of cakes. Be sure to try it, the dessert is very soft and tender with a delicate honey aroma.

We need for cakes:

flour - 550 g;
sugar - 180 g;
honey - 2 tablespoons;
eggs - 2 pcs.;
butter - 70 g;
vodka or cognac - 2 tbsp. spoons;
soda - 1 teaspoon;
lemon juice - 2 tbsp. spoons;
vanilla sugar - 10 g.

For custard:

milk - 900 ml;
sugar - 240 g;
corn starch - 3 tablespoons;
egg - 1 pc.;
butter - 1 tablespoon;
vanilla sugar - 10 g.

Cooking:

1. Pour sugar, vanilla sugar into a bowl and break 2 eggs. Beat everything with a mixer for about 2 minutes.

2. Then put the oil into the resulting mixture, pour in honey and cognac. We put the container in a water bath and stir constantly.

3. As soon as the sugar is completely dissolved and the mixture becomes homogeneous, sift the flour into it in parts.

We extinguish the soda with lemon juice, mix everything well and introduce into our future dough.

We continue to introduce flour in 5-6 steps and knead the mass first with a spatula, and then with our hands. We remove the dough in the refrigerator for 1.5 hours.

4. Then we roll it into a sausage and divide it into 6-7 equal parts. We roll each part between two layers of parchment paper 1.5-2 mm thick. We remove the top sheet of parchment, send the bottom sheet with the cake to a baking sheet.

We cut out a circle of the diameter we need with the help of a ring or a plate, and combine the scraps with the rest of the scraps from other shortcakes. We make punctures with a fork and bake in an oven preheated to 180 degrees for 5 minutes. In this case, it turned out 9 cakes, one of them will need to be crushed for sprinkling.

5. Making cream. Pour sugar, starch into a saucepan, break one egg and pour half a portion of milk. Mix thoroughly so that there are no lumps. Then pour in the remaining milk and put the container on the stove. Cook the cream over low heat until the first bubbles appear and thicken.

Then add vanilla sugar and butter, mix again. Let the cream cool by transferring it to a bowl and covering with cling film so that it touches the surface of the cream.

6. We collect the cake. We put about 2 tablespoons of cream on one cake. Lubricate the top and sides of our yummy with the remaining cream, and then sprinkle with crumbs, which were previously crushed with a blender. Let stand at room temperature for at least four hours.

Delicious and fragrant, tender and juicy... you can go on and on! He is simply incredible!

Lazy "Honey cake" without rolling cakes - delicate fragrant

Lazy, because very fast! This is the easiest recipe without rolling the cakes. You will spend no more than 30 minutes preparing such a cake, isn’t it great to bake a real delicious honey cake in such a short time? It comes out very soft and tender, the honey in it is very well felt! Tea drinking with such a dessert will be just magical!

We need for the test:

flour - 300 g;
sugar - 80 g;
butter - 150 g;
honey - 100 g;
eggs - 2 pcs.;
soda - 1 tsp;
salt - a pinch.

For cream:

sour cream 25% and above - 650 g;
powdered sugar - 70 g;
honey - 80 g.

Cooking:

1. Put honey, butter and sugar in a saucepan. We put it on the stove.

2. When the sugar dissolves and the butter melts, add soda to the mixture. Stir with a whisk for 10 seconds and turn off the stove.

3. Pour the resulting mass into another container and let it cool. Then we introduce salt and drive in one egg at a time, mixing everything thoroughly with a whisk.

When the mixture cools, it will turn brown.

4. In parts, we begin to pour out the sifted flour, kneading the dough. It should be quite thick and sticky. At the same time, turn on the stove to warm up.

4. Divide the dough by eye into 2 parts. We distribute the first part on a baking sheet, covering it with a silicone mat or parchment.

We send it to the oven and bake at 180 ° until cooked. Everyone's oven is different, use yours. This will take about 5-7 minutes.

Cut the finished cake into 4 parts and trim the edges with a knife.

In the same way we bake the next cake.

5. Mix honey, powdered sugar and sour cream. We put a little ready-made cream on the dish in which the cake will be served on the table.

This is done so that the cake does not slide on it.

6. Put the cake on top, grease it with cream. And in this way we collect all the cakes, finishing with lubricating the top and sides with cream. We grind the scraps from the cakes with a blender or crumble them with our hands and sprinkle our cake with them.

The most delicious honey cake in the world with sour cream and condensed milk

This is the fastest recipe. Firstly, the cakes are baked in a pan very quickly, and secondly, the cream for this cake is also very simple - sour cream and boiled condensed milk. The perfect dessert for a quick homemade tea party!

We will need:

flour - 3-4 cups;
eggs - 2 pcs.;
margarine - 125 g;
sour cream - 300 g;
boiled condensed milk - 7 tablespoons;
honey - 3 tablespoons;
sugar - 1 tablespoon;
vinegar - 1 tablespoon;
soda - 1 teaspoon.

Cooking:

1. Mix eggs, melted margarine, sugar, honey and soda slaked with vinegar. Then add flour and knead with a fork until it becomes difficult to stir. Then we start kneading with our hands.

The dough should look like soft plasticine.

2. Divide it into equal parts and roll it out with a rolling pin. Using a plate, cut out an even circle in diameter no larger than your frying pan, pierce it with a toothpick or fork so that the dough does not swell during baking. We connect all the scraps with each other and make another cake out of them.

3. Sprinkle a well-heated pan with flour and send the first cake to it. Fry on both sides until golden brown under a closed lid.

About a minute is spent approximately on each side.

And so we fry all the cakes.

4. For cream, mix sour cream with condensed milk with a blender until smooth.

5. Lubricate the cakes with the finished cream. Grind one cake into crumbs and sprinkle our cake with it. Let it soak in the refrigerator for a couple of hours.

Here is such a simple and very quick recipe for making honey cake!

Honey sponge cake with sour cream and walnuts

Awesome cake with the most delicate, velvet biscuit. Thanks to the impregnation and the classic sour cream, the cakes become even more tender and soft. Walnuts and prunes make the taste unique and bright. And this filling goes perfectly with our cream. Try!

We need for honey biscuit:

eggs - 7 pcs.;
honey - 200 g;
flour - 300 g;
sugar - 170 g;
soda - 1.5 tsp.

For cream:

fat sour cream - 500 g;
powdered sugar - 200 g.

For honey syrup:

honey - 130 g;
cold boiled water - 100 ml.

pitted prunes - 250 g;
walnuts - 100 g.

Cooking:

1. Mix honey with soda and send the contents with a saucepan to the stove. Bringing to a boil, stir constantly. We heat until the mass turns white. Then remove from the stove and leave to cool.

Honey and soda will react, and this is the color you should get.

2. Separate the proteins from the yolks. Beat the whites until foam appears, then, without stopping whipping, add sugar in portions.

3. Now add the yolks one at a time, also continuing to beat.

4. We introduce the honey base into the resulting whipped mass, which by this time should already be warm. Beat everything with a mixer for 10 minutes.

5. Turn on the oven 180 degrees. And while it is heating, sift the flour into the mass and mix it with a spatula from the bottom up.

6. We cover the bottom of the mold with parchment paper and pour our dough into it. Bake for 30-40 minutes. Do not open the oven for the first 15 minutes. Check readiness with a toothpick.

When the biscuit is cooked, do not fully open the oven. Open the door and let it cool down with the oven.

7. Pour prunes with hot boiled water for ten minutes. Then drain the water, blot the prunes with paper towels and chop them finely.

And finely chop the walnuts with a knife and calcine in a hot pan for quite a bit, just a couple of minutes.

8. We take out the slightly cooled biscuit from the mold and let it cool completely. Then we cut off the upper part from it, we will not need it. The rest is cut into 4 cakes.

9. We make syrup for soaking cakes. To do this, mix honey with 100 ml of cold water.

And for the cream, beat sour cream with powdered sugar. It should be thick and airy.

10. Lubricate the bottom of the dish with a little cream and put the first cake on it. Plentifully soak it with honey syrup, and then grease with cream. Sprinkle with nuts and prunes, dividing them by eye into three parts.

We put the next cake on top and collect the whole cake in this way. The top, last cake is also first soaked in syrup, and then greased with cream. Let it soak in the refrigerator for 4 hours.

Decorate according to your taste and desire.

The easiest recipe for a delicious honey fluff cake

Why fluff? Yes, because the cakes in this cake seem to be fluffy, loose and very soft. Yes, the cream is different. From cottage cheese, which gives our dessert a delicate, milky flavor. And decorating it with melted chocolate, we get a very elegant dessert, as if bought in a store. But the filling will give you away, because there are no such insanely delicious store-bought cakes!

We need for the test:

flour - 500 g;
sugar - 200 g;
honey - 150 g;
butter - 100 g;
eggs - 3 pcs.;
soda - 1 tsp;
salt - 1/3 tsp.

For cream:

cottage cheese 9% - 600 g;
boiled condensed milk - 300 g;
sour cream from 25% fat - 100 g.

Cooking:

1. Beat eggs with sugar. Then pour melted butter and honey into them. We put everything in a steam bath for 15 minutes, constantly stirring the mixture.

At the end, add salt and soda, mix and remove the bowl from the bath.

2. We introduce flour into the hot mass and knead a viscous, viscous dough. Cover it with cling film and put it in the refrigerator for 2 hours.

3. We take out and knead the dough already on the table, sprinkling the surface with flour. We divide it into three parts, each of which is rolled out into a rectangle 26 by 36 cm, placing parchment under the future cake, and rolling a film over it, which we then remove. And we send the paper with the cake to a baking sheet. We bake at 170 degrees for about 10-12 minutes, after making punctures all over the cake.

4. From each cake we cut out the pieces we need in size. In this case, 16 x 22 cm. Cut the edges and put them aside.

5. We interrupt the cottage cheese with sour cream with a blender, and then add boiled condensed milk and mix everything again.

Curd must not be dry!

6. We collect the cake on a dish, smearing the cakes with cream. We level the last cake and sides with cream with a spatula. Sprinkle with crushed crumbs from scraps of cakes. We put it in the refrigerator for 12 hours.

7. A real dessert can be decorated with melted chocolate. Very elegant and beautiful cake!

Quick honey cake with delicate cream and prunes without cakes

Of course, there are cakes in the cake, but they are baked in one whole layer, and then cut into 2 parts. The cream in this recipe is mousse, it hardens and makes the taste of honey cake very delicate. Sour cream gives it a creamy milky hue, very nicely combined with prunes. In my opinion, the recipe is quite simple, not requiring much hassle.

We need for the test:

eggs - 5 pcs;
sugar - 1.5 cups;
flour - 1.5 cups;
honey - 1.5 tbsp. spoons;
salt - a pinch.

For mousse cream:

sour cream - 800 g;
sugar - 1.2 - 1.5 cups;
honey - 2 tbsp. spoons;
gelatin - 20 g;
baking powder - 1.5 tsp.

prunes;

Cooking:

1. Soak prunes in tea for 2 hours.

You can also add 5 tablespoons of brandy here.

2. Beat the eggs with sugar until white fluffy foam. Then pour honey into it.

3. Mix flour with baking powder and combine it with beaten eggs.

4. We cover the bottom of the mold with parchment and pour our dough there. We bake at 180 ° until cooked, determining it with a toothpick (about 30 minutes).

We take out the biscuit from the mold and cut off about 1 cm along the edge. And divide it into two cakes.

5. Beat sugar, sour cream and honey with a mixer. And pour gelatin with 100-150 ml of water, let it swell and heat it on the stove or in the microwave until all the grains dissolve. Pour the gelatin into the sour cream mixture. We mix everything.

6. We take our form and cover it with parchment on all sides, smearing it with water. Inside we put the first cake and fill it with half of the cream. Spread the prunes on top, squeezing the liquid from it.

We cover everything with the second cake and pour the second half of the cream. Refrigerate overnight or at least 2-3 hours.

An hour after filling with cream, decorate the cake with chopped scraps from the cake. All the dessert is ready, you can call everyone to drink tea!

We bake homemade chocolate honey cake in the easiest way

"Spartacus" is the name of the chocolate honey cake. This dessert looks very impressive and festive. Its loose, porous cakes are soaked in a cream based on not just sour cream, but also cream. Can you imagine what deliciousness awaits you?

We will need:

flour - 450 g;
eggs - 3 pcs.;
butter - 75 g;
honey - 100 g;
soda - 15 g;
lemon juice - 15 g;
cocoa - 30 g;
salt - 0.5 tsp.

For cream:

sour cream 25% - 300 g;
cream 35% - 150 g;
powdered sugar - to taste.

Cooking:

1. We put a container with sugar, butter and honey in a water bath. Mix everything thoroughly until the grains of sugar are completely dissolved.

We extinguish the soda with lemon juice, mix and send to the honey mixture. Stir until everything has increased in volume and turned white.

2. Remove from the bath and introduce one egg at a time, constantly stirring.

Mix everything quickly so that the eggs do not curdle in the hot mixture.

3. Mix the sifted flour with cocoa and salt.

Combine flour mixture with honey. Knead the dough, it will be sticky.

4. Roll it out on parchment, sprinkling with flour. Bake each cake at 180 degrees for 5 minutes.

While the cake is hot, cut it out with a knife and a plate. And so we bake all the cakes.

5. Beat sour cream with powdered sugar and cream until the cream becomes thick and fluffy.

6. Lubricate the dish with a small amount of cream, put the cake and coat it with plenty of cream, put the next cake and so on.

The cakes are very delicate, be careful not to damage them.

7. Decorate with chopped scraps and let it brew in the refrigerator for 4 hours.

The very delicate structure of the cake will definitely win the hearts of everyone who tastes it at least once!

Video on how to easily make a large, soaked custard honey cake

A juicy custard cake will decorate your holiday table, and not only decoration, but also its central part. After all, it will be very difficult not to notice this handsome man! Its delicate taste will be in your memory for a long time.

"Ryzhik" with butter cream (based on condensed milk with butter)

We will need:

sugar - 1 glass;
flour - 2.5 cups;
butter - 100 g;
honey - 2 tbsp. spoons;
eggs - 2 pcs.;
soda - 1 teaspoon.

For cream:

butter - 250 g;
condensed milk - 1 can.

Cooking:

1. Melt sugar, honey and butter in a water bath.

In a separate container, lightly beat 2 eggs with a fork and pour them into the honey mixture only after the butter has completely melted.

2. After the grains of sugar have dissolved, we introduce quick soda into the mass. Stir and wait for it to react with honey. When the foaming process is over, remove our honey base for the dough from the fire.

3. We begin to add the sifted flour, kneading the dough. When it becomes difficult to stir in a bowl, proceed to kneading on the table, sprinkling it with flour. Wrap it in cling film and put it in the fridge for an hour.

The dough should be soft and slightly sticky to the hands.

4. We take it out of the refrigerator and divide it into eight parts. We roll each into a thin layer on parchment, cut out a round cake of the required diameter from it and bake it together with scraps in a preheated oven for about 5 minutes at 180 degrees. So we bake all the cakes.

The dough is sticky, so you can roll it out through the film or by dusting it with flour.

5. Take butter at room temperature and beat it well with a mixer.

Pour in the condensed milk. It should also be at room temperature.

6. We collect the cakes, smearing them with cream. Cut the scraps into crumbs and sprinkle our cake with them. We leave it for 2 hours just on the table, and then put it in the refrigerator for the night.

Here is such a wonderful "Ryzhik" turned out!

The best honey cake in a slow cooker at home

If you have never tried to cook pastries in a slow cooker, then you have lost a lot! This indispensable thing in the kitchen makes incredible desserts that you will simply delight. The cake is quite tall due to the shape of the thicket.

We need for the test:

eggs - 5 pcs.;
flour - 280 g;
baking powder - 1 pack;
coffee - 2 teaspoons;
boiling water - 150 ml;
honey - 5 tablespoons;
vegetable oil - 90 ml.

For cream:

boiled condensed milk - 1 can;
condensed milk - 140 ml.

For impregnation:

coffee - 1 teaspoon;
sugar - 1 teaspoon.

And also: walnuts - 120 g.

Cooking:

1. Dissolve 2 teaspoons of coffee in boiling water and leave it to cool completely.

2. Break the eggs, separating the whites from the yolks. Whip the whites first at a low speed, slowly increasing it. When the mass becomes white, but not yet very dense, we begin to introduce sugar in several steps. Here we send two-thirds of the total amount of sugar, we leave the rest for the yolks.

The mass should become thick and dense.

3. Now beat the yolks with the remaining sugar until the mass is homogeneous and has increased in volume.

4. Pour vegetable oil, honey and coffee that has cooled down by this time to the whipped yolks. We beat everything well.

5. Partially mix the flour and baking powder into the coffee-yolk mixture.

Now we introduce our proteins into the dough in parts.

6. Lubricate the bowl from the multicooker with butter and pour the dough into it. We set the "Baking" mode and the time is 1 hour 30 minutes. We close the lid. After cooking is over, turn off the multicooker, open the lid and leave it to cool for 10 minutes.

7. We take out the biscuit from the bowl with the help of a container for a double boiler. We wait until it has completely cooled down.

8. For cream, mix boiled condensed milk with regular condensed milk.

9. Cut the biscuit into 4 cakes. This can be easily done with a thread. First, we make cuts on the sides, and then we stretch the thread into them and we get an even, beautiful cake.

In half a glass of boiling water, dilute a teaspoon of coffee and a teaspoon of sugar and soak each of the cakes with this mixture.

Lubricate with cream and sprinkle with finely chopped nuts. We put the next cake and collect the cake in this way completely. Decorate with nuts and melted chocolate.

A wonderful honey dessert for tea will delight you and your loved ones!

Friends, I really hope that baking desserts will bring you as much pleasure and satisfaction as it does me. Pamper your loved ones with sweets not only on holidays, but also on ordinary days. After all, homemade cakes are much tastier than purchased sweets!

Enjoy your meal!

We can safely say that in Soviet times, the Medovik cake surpassed all recipes for homemade holiday baking in popularity. Since then, several of the most delicious and simple classic cake recipes have been known - with sour cream, condensed milk and custard. All of them are equal in terms of delicate honey taste. Then we shared recipes like some kind of treasure, and did not suspect that the chef of Emperor Alexander I came up with a honey-soaked dessert.

Now no one will remember the name of the confectioner, but the masterpiece remained with us, delighting and delighting. I hope that the proposed detailed step-by-step photo recipes will help you cope with the task.

The most delicious honey cake - a classic sour cream recipe

A classic is the recipe according to which a cake was prepared at home in Soviet times. It was made with sour cream, very simple and delicious. If you remember, many often called him "Ginger". But it turns out that the imperial cook, who came up with the idea of baking cakes with honey and soaking them with cream, made sour cream.

You will need for cakes:

Eggs - a couple of pieces.
Salt - a pinch.
Butter - 100 gr.
Honey - 2 tbsp. spoons.
Soda - a small spoon.
Sugar - 220 gr.
Flour - 400 gr.

For sour cream:

Oil - 250 gr.
Powdered sugar - 200 gr.
Sour cream, fat - 300 gr.

Recipe with photo step by step

Initially, it is necessary to mix eggs in a saucepan with a pinch of salt, a sweetener - beat everything with a whisk (mixer).

Lay the butter, honey to the eggs, put the saucepan on medium heat.

Bring the mass to a boil, but in no case let it boil, otherwise the eggs will quickly curdle. Do not move away from the stove, constantly stir the contents of the saucepan.

Remove the saucepan from the burner, pour in the soda. Start stirring vigorously. Soon you will notice that the mass began to increase in volume. This is soda and honey reacted. Don't stop until the soda is done.

Leave the hot honey mass alone for a few minutes. Gradually, the foam will begin to sink. This is a signal to continue kneading the dough. Start adding flour little by little.

You may need a little more flour, or a little less than the specified amount, see the situation. But I do not advise adding more than the recipe says. The hot dough will stick to your palms at first. But after lying in the refrigerator, the mixture will cool down, the consistency will become quite dense, the stickiness will disappear.

Stir the dough first with a spoon. When this becomes difficult, move to the work surface of the table.

Keep working with your hands. The dough will be quite soft. Sprinkle flour a little at a time, otherwise the mass will become clogged with flour, it will become dense.

Roll the finished dough into a sausage as in the photo. Divide by the required number of cakes. You can cut the sausage into 6.8, 10 parts. I prefer to divide into 10 parts, because thin cakes are baked faster, better soaked in cream. As a result, the cake comes out more tender.

Cut the sausage, make a bun from each part.

Place them on a plate dusted with flour. Send on the shelf of the refrigerator to "rest" for an hour. During this time, the mass will finally “grab”, it will become dense, it will be easy to work with it. You can cool the dough at an earlier stage of preparation, before dividing into balls. But I prefer this way.

After an hour, remove the blanks from the refrigerator. Dust the worktop with flour. Roll out the bun into a thin cake. Then, using a ring with a diameter of 20 cm, cut out the blank for the cake. In the absence of a special tool, blanks can be cut with a plate of a suitable diameter.

Do not remove the trimmings, they need to be baked along with the cakes. Be sure to prick the crust all over with a fork to prevent the dough from bubbling too much in the oven.

Bake the cakes at 170 ° C. Baking takes place very quickly, no more than 5 minutes, until golden.

The beauty of the honey cake is that you can bake the cakes in advance. Place in a cool, dry place, wrapped in cling film, and use within 1-2 weeks. That is, there is an opportunity to prepare in advance for the festive chores, meeting guests.

Let's move on to cream. Combine the butter with powdered sugar, start beating with a mixer. Work for five minutes at high speed until the mixture is fluffy. Remove the butter from the refrigerator in advance, it should be at room temperature, soft.

Spread the cream evenly over the cakes. Do not forget to leave a couple of spoons for coating the sides of the honey cake.

We collect the cake. Lay cling film or paper on a serving plate, as shown in the photo. Drip a little cream in the middle so that the design does not slip.

Lay the cakes on top of each other, spreading the cream.

Cover the side with cream so that the cake is evenly soaked.

Grind the cake cuts into not too small crumbs. Sprinkle the top and decorate the sides - this is a classic honey cake decoration. Optionally, you can add any berries, nuts, chocolate chips.

It remains to carefully pull out the paper. Thus, after assembling the honey cake, the plate will remain clean.

Delicious classic honey cake with custard

“Honey fluff”, as honey cakes are also called, smeared with custard cream, it will turn out soft, tender, with a delicious aroma of honey. It cuts easily, like butter, and literally melts in your mouth, and the recipe is obscenely simple.

You will need:

Eggs - 2 pcs.
Honey - 2 bol. spoons.
Sugar - a glass (250 gr.).
Flour - 0.5 kg.
Oil - 50 gr.
Baking soda - a small spoon.

For custard take:

Milk - 0.5 liters.
Sugar - 150-200 gr.
Eggs - 2 pcs.
Flour - 50 gr. (2 spoons).
Vanilla sugar.
Oil - 100 gr.

Step by step recipe:

Send eggs with sugar to a saucepan, beat. Add softened butter, honey, continue beating.
Over moderate heat, stirring constantly, wait for the sugar to dissolve.
Turn off the fire, add baking soda. Stir vigorously until volume doubles.
Stir in flour in small amounts. Gradually, the mass will begin to cool and thicken. After cooling, transfer the mass to the work surface. Continue kneading with your hands until the dough is soft and pliable.
Divide the dough into 8-10 equal pieces. Roll into balls and place on a floured plate. Wrap with foil, send to the refrigerator shelf for an hour.
Brew cream. Pour the flour product into the pan, beat in the eggs, add the rest of the ingredients indicated in the recipe list, except for milk and butter. Stir.
Slowly adding milk, stir the cream into a homogeneous mixture.
Put to cook on a small fire. Stir the contents vigorously, especially often lifting the mass from the bottom to break up lumps. Notice the beginning of boiling - remove the saucepan from the burner.
Add hot oil to the contents. Keep in mind that it is laid warm. After mixing, cover the dish with the cream with a film, otherwise a film will form during cooling. Cool to room temperature.
Roll out honey cakes. Bake at 170-180 ° C for literally 3-4 minutes, until lightly browned. The time depends on the power of the oven.
Immediately cut to the desired diameter without throwing away the crumbs. Do not tighten the trimming, otherwise the cake will crumble (you can cut it before baking, as in the first recipe).
Spread honey cakes with cream. Work on the sides.
Sprinkle generously with crushed crumbs left after trimming. Decorate the top and sides. The rest of the cake decor is up to you. Leave the dessert to soak for a couple of hours.

Cake Medovik - a simple classic recipe with condensed milk

The peculiarity of this recipe is that the dough is cooked in a water bath. Alternatively, it is permissible to use ready-made boiled condensed milk as a cream.

Take for dough:

Flour - 300-500 gr.
Honey - 2 tbsp. spoons.
Oil - 100 gr.
Eggs - 2 pcs.
Soda - a small spoon.
Sugar - 0.2 kg.

For condensed milk cream:

Condensed milk is a standard jar.
Oil - 0.3 kg.
To decorate the dessert:
Walnuts - a handful.
Chocolate chips, almond petals.

How to make a delicious honey cake:

Pour hot water into the pan, turn on the gas. Place a bowl on top. Make sure that the water from the pot does not touch the bottom of the bowl.
Put honey, butter, sugar in a bowl, stir.
Add baking soda and keep stirring. When the sugar dissolves, remove the bowl from the bath.
Enter the eggs, breaking one at a time, and vigorously whisking the mass with a whisk.
Next, start adding flour. Knead quickly into a soft, pliable dough.
Refrigerate, covered with a towel or cling film, for 30-60 minutes.
After the required time, remove the chilled dough, divide into equal pieces.
Roll into rounded balls, roll each into a cake. Cut out a circle with any round shape.
Prick the surface of the biscuits with a fork. Bake for 3-4 minutes at 180°C.
For impregnation, make a cream by first whipping the butter softened in the bath. Then, gradually adding condensed milk, work well with a mixer, resulting in a sweet homogeneous mass.
It remains to smear honey cakes, put them in a cake. Then grease the sides of the structure with cream, decorate according to tradition with crumbs, nuts, chocolate. I advise you to chop the crumbs of scraps and nuts in a blender and mix.
For high-quality impregnation, let the honey cake stand for 2 hours, at least.

Cream ice cream for honey cake

I offer another recipe for a cream for smearing homemade honey cakes. This is cream ice cream, or Diplomat.

For cream ice cream:

Cream - 200 ml.
Milk - 400 ml.
Granulated sugar - 180 gr.
Egg.
Oil - 100 gr.
Corn starch - 3 large, with a slide, spoons.

Making the cream is easy: add the components one by one, whisking each time until smooth.

Video recipe from Olga Matvey with step-by-step recommendations for making the most delicious Medovik. Let your cakes be successful, and your relatives be proud of your skill!

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 the Russian honey cake has become a classic of confectionery art. Now there are many recipes for delicious honey cakes, but initially the famous cake was honey cakes with sour cream. How is honey cake prepared now?

A simple honey cake recipe

Each housewife has her own recipe for making a honey cake at home, because a cake baked with her own hands is much better than factory baked goods, to which dyes, preservatives and flavors are also added. Why artificially improve the taste of an already wonderful dessert?

To prepare the dough, you will need some liquid honey, flower or linden, eggs, sugar, butter (it should not be replaced with margarine), flour and baking powder.

First, honey, sugar and butter are melted in a water bath, then beaten eggs, baking powder and a little flour are added, 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, and there are also lean recipes without eggs and butter.

Honey cake cream recipe

Cream for honey cake is made simply - sour cream is whipped with sugar, sometimes condensed milk is added to it. Sour cream should be very fresh, chilled and with a high percentage of fat to make the cream more airy and velvety. With a cream prepared on the basis of liquid sour cream, the cakes are perfectly saturated, but there will be no cream layer between them. If the sour cream is liquid, pour it into cheesecloth, folded several times, and leave for 3 hours to drain excess liquid. The sour cream will thicken and beat well.

If you use powdered sugar instead of sugar, the texture of the cream will become more pleasant, and the grains of sugar will not squeak on your teeth. You can add coconut flakes, nuts, jam, jam, chopped fruits, a little orange or lemon zest, cocoa or chocolate to the cream. Very tasty in this cake and custard.

By the way, honey cake is also made with butter cream: for 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 with different creams, alternating layers, the cake will acquire an original taste, since the sour cream sourness will pleasantly shade the sweetness of condensed milk and the honey cake will turn out not so cloying.

How to make cakes for honey cake

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 point should be covered with a napkin or cling film, otherwise it will dry out. Typically, a standard recipe produces about 7-10 cakes, which can be leveled by placing a plate, mold, or other template on top.

The cakes are pierced in several places with a fork, laid out on a baking sheet and baked in turn 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 to be more even and beautiful just when they are cut off in finished form. After that, the cakes are smeared with cream and sprinkled on top and on the sides with chopped biscuit scraps, nuts and chocolate. When covering the cake with cream, do not forget about the edges of the cakes so that they are also well saturated and soft.

A few secrets from the confectioner

Do not use buckwheat and acacia honey for dough: despite the incomparable taste and aroma of these types of honey, the cakes will be a little bitter. Honey must be liquid so that the dough is homogeneous in structure, so it is better to melt the candied honey in a water bath.

Before kneading the dough, be sure to lay out 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 made small. If you use baking powder instead of soda, add it at the end of kneading. 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 tip: when you start collecting honey cake, first put a little cream on the dish, and then lay the first cake layer to make the cake juicier and softer.

Classic homemade honey cake: step by step recipe with photo

We offer you a step-by-step honey cake recipe. With our instructions, you will quickly master this pastry art.

Ingredients: eggs - 3 pcs., butter - 50 g, sugar - 600 g (300 g each for dough and cream), liquid honey - 150 ml, soda - 1 tsp, flour - 500 g, sour cream - 500 g.

Cooking method:

1. Fill a large pot with water and put on fire.

2. In a small saucepan, mix the eggs with sugar and beat the mass well until fluffy.

3. Add butter, honey and soda to beaten eggs.

3. Put the saucepan in a water bath and stir the mixture for 15 minutes until it doubles in volume. The mass should become light and airy.

4. Pour 1 tbsp. l. flour and stir, breaking up lumps, for another 3 minutes.

5. Remove the saucepan from the heat and knead a 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. Put the cake on a baking sheet, oiled or covered with baking paper. Bake for 3 minutes at 180°C.

9. Cut the cakes around the edges and cool them, and crumble the trimmings.

10. Make a cream of sour cream and sugar by whipping the mixture with a mixer.

11. Assemble the cake by spreading cream on the cakes.

12. Sprinkle the honey cake crumbs left over from the cakes.

13. Leave the cake for 1.5-2 hours at room temperature to soak, and then keep it in the refrigerator for at least 8 hours.

A classic honey cake can be decorated with chocolate or nut sprinkles, and a little crushed fruit can be added to the cream. Cook more, because the cake is eaten very quickly. Enjoy your meal!

Exquisite honey cake with cognac

This is one that can be prepared for any holiday, and if the children taste the cake, cognac can be replaced with fruit syrup.

Melt in a water bath 1 cup sugar, 100 g butter and 2 tbsp. l. honey. Beat separately 3 eggs and 1 tsp. soda, pour in 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 each round cake, and then bake at a temperature of 200 ° C for 7-10 minutes. Align the edges of the warm cakes and soak them with a syrup made from 130 g of sugar, 120 ml of water and 2 tbsp. l. brandy - for this you need to mix water with sugar, bring to a boil, cool and add brandy. Put the cakes on top of each other and grease them with a 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 with biscuit crumbs, and then decorate the cake with nuts, chocolate or marmalade to your liking. Invite guests and enjoy a delicate dessert that melts in your mouth!

Quick honey cake in an hour and a half

If there is no time, you can use this recipe, which differs from the classic cooking scheme. You are not baking 7-10 cakes, but one tall biscuit, which is cut into several cakes.

Beat 4 proteins 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 be like thick sour cream. Pour it into a mold greased with oil and bake a biscuit for half an hour at a temperature of 170-180 ° C.

The finished biscuit will be high (about 10 cm), fluffy and airy. Cut it into 5 cakes and spread with a cream made from 400 ml of thick sour cream and 0.5 cups of powdered sugar. Add some raisins and walnuts to the cream, 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 making this cake. Thanks to the chef of Alexander I for coming up with this delicious dessert that makes life seem even more beautiful…