Honey cake simple recipe step by step. Honey cake simple recipe at home

16.10.2019

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

A delicacy for the empress

Did you know that a seemingly simple "Medovik" 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 the All-Russian Alexander the First.

Many years have passed, the time has changed, and with it the recipe. Simple honey cake made from honey cakes and cream based on sour cream, is still the most favorite dessert.

Classics of the genre

So, if you decide to bake "Medovik", it's easy to start with the basic, classic recipe.

Ingredients

Eggs - 3 pieces.
Wheat flour of the highest grade - 3 cups.
Honey - 3 rounded tablespoons.
Soda - 1 tablespoon.
Sugar - 1 glass.
Sour cream with a fat content of at least 20% - 800 grams.
Sugar - 1 glass.

Preparation

The first step is to knead the dough. We take a stainless steel pan and drive eggs into it. Add honey, soda, sugar and mix thoroughly. We put on a strong fire and, without stopping stirring, wait until the mass increases in volume three times and acquires a golden color. The consistency of the mixture should be foamy.

We remove the pan from the heat and slowly, in small portions, add the sifted flour, without ceasing to interfere. When the dough becomes homogeneous, divide it into eight equal parts.

We take a detachable form of the required size, grease the bottom and sides vegetable oil and cover the bottom with parchment. We spread the dough and carefully, without using a rolling pin, level it along the bottom with hands or a spoon.

We put in a preheated oven and bake each cake for 7-12 minutes at a temperature of 180 degrees. In order to pull out the cakes without damaging them, we take the bottom out of the mold, turn it upside down on the surface with parchment and carefully remove it.

While our cakes are acquiring a golden blush, let's turn to the cream. To do this, take sour cream, combine it with sugar and beat well with a mixer or hand 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 full saturation. This usually takes 12 hours. The top of the finished treat can be sprinkled with crushed walnuts or confectionery sprinkles. As you can see, cooking the classic "Honey cake" is as easy as shelling pears!

Honey cake with condensed milk and butter cream

If you know basic recipe honey cake, you can try your hand at a more complex version. We propose to cook a delicate, tasty, aromatic, but more complex "Medovik". The recipe is simple, but this is only at first glance. In fact, you have to tinker with it. But as a result, you will get an airy, sweet, and at the same time not sugary delicacy.

Ingredients:

Wheat flour of the highest grade - 500 grams.
Margarine - 100 grams.
Eggs - 2 pieces.
Honey - 2 tablespoons full.
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 easiest "Medovik". But the effort is worth it!

Preparation:

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

Pour half of the water into a large saucepan and set on fire. When the water boils, cut the margarine into large cubes, put it in a smaller saucepan and place it in a large saucepan. Thanks to this impromptu water bath, the margarine will melt quickly.

When this happens, add sugar, honey and salt to it. We do not stop stirring until the sugar is completely dissolved.

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

After a minute, add baking soda and mix thoroughly again. The mixture will magically begin to turn into a foamy mass and expand 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, until it turns out to be soft and pliable.

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

We bake the cakes on a baking sheet using parchment at 180 degrees for 10-15 minutes.

When the cakes are baked and cool, let's start making 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.

We coat the cooled cakes with a lot of cream, the ugliest cake can be put on a crumb and decorate the cake on the sides and on top. We remove the resulting culinary product overnight in the refrigerator, where it will soak and reach the desired state.

Of course, it cannot be said that cooking this "Medovik" is as easy as shelling pears - one water bath 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 the house has a multicooker, baking "Medovik" in it is as easy as shelling pears! This wonderful assistant will save you time and nerves. In addition, thanks to her, this dessert will be mastered even by those who have never baked anything. So, we invite you to try this easy-to-prepare "Medovik". A simple recipe in a multicooker will pleasantly surprise you with its convenience and absolute availability.

Ingredients:

Wheat flour - 3 cups.
Eggs - 5 pieces.
Soda - just over half a teaspoon.
Sugar - 1.5 cups.
Honey - 5 tablespoons.
Sour cream - 500 gr
Sugar - 3 tablespoons

Preparation:

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

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

To prepare the cream, beat the sour cream and sugar. Then we form a cake, spreading cream on each cake. We put on the impregnation in the refrigerator. That's all!

Cream paradise

And finally, we want to tell you one more secret, thanks to which you can diversify the recipe. Cake "Medovik" - simple and delicious dessert, but very few people will surprise them. How can you diversify it? Of course, with creams! Try to saturate your "Medovik" with chocolate custard, you will definitely like it!

Chocolate fairy tale

To prepare chocolate cream, have to take:

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

In a saucepan, mix everything except oil and cook over low heat until thickened. The main thing is to stir constantly so that no lumps form. Leave to cool. Then whisk the butter and add the custard mass in small portions. Beat without stopping until smooth. The finished cream should resemble 25% sour cream in density.

Do you want to please your loved ones with amazing pastries? Then we suggest you bake a homemade one that is simple 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. It is not surprising that such a popular dessert has many variations in performance. We'll take a look at the most popular one.

Honey cake with sour cream

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

wheat flour of the highest grade - 2 glasses;
granulated sugar - 1 glass;
fresh selected chicken egg - 2 pieces;
honey - 4 tablespoons;
butter - 50 g;
vinegar slaked soda - 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. Homemade honey cake, the recipe for which is presented here, consists of layers, and the cream on the layer alternates. To prepare sour cream we take:

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

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

condensed milk (prepared in accordance with GOST) - 1 can;
premium butter - 1 pack (200 g).

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

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

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

Can cakes be soaked a few days before serving?

It happens that you want to please the guests, but there is not enough time the day before. So the hostesses bake their signature cakes two or three days before the celebration. After standing in the refrigerator for several days, the homemade honey cake completely soaked in cream, the recipe for 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 in it chicken eggs into a lush, thick foam. Then add soft butter, soda and honey there. We mix the components and send them to simmer in a water bath for 20 minutes.

How to properly prepare a water bath?

Before we even beat the eggs, insert both saucepans into each other. Pour water between them so that it does not reach the edge. Otherwise, water during boiling will splash onto the honey mass. Next, we remove the upper vessel and begin to beat the eggs in it. And the lower one, the one with water, we put on fire and bring to a boil. Homemade honey cake ( recipe it is easy to master) is baked from choux pastry. 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 take place with the honey mass. The heated composition noticeably increases in volume, the color becomes dark honey. These changes signal that it is time to add some flour to the contents of the saucepan. Add a third of all flour specified in the recipe, stir well and brew in a water bath for one minute. All this time we do not stop stirring.

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

Combine choux pastry with flour

Before using flour, it must be enriched with oxygen (sieved). Now it remains to remove our incredibly fragrant honey composition from the water bath and add 2 tablespoons of flour to it, mix everything well. Be sure to make sure that not a single lump remains in the dough. Let the choux pastry thicken slightly. Then pour the unused part of the flour onto the surface, where we plan to knead the dough, and make a depression. When we see that the custard mass has already grabbed, we will transfer it to the working surface for kneading. The molding of the mass must be neat and careful. Lightly wrap the edges of the honey composition, gradually pouring new portions of flour onto it. Perhaps, choux pastry it is not quite cold yet, so it is necessary to sculpt a lump with care. The result is a plastic lump, not cool, but at the same time not soft. Homemade honey cake, the recipe for which is presented here, is baked from a flexible, easy-to-roll 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 consist of?

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. This will make the dough more pliable and will not stick to your hands. The formed balls are best placed on a large cutting board lightly dusted with flour. Now we will send the kruglyashi to "rest" in the refrigerator for no more than half an hour. To prevent drying out, cover the dough with either a plastic bag.

Tip: it is better to set a timer that will signal the cooling of the honey balls. If you forget about the cold rounds, go about your other urgent matters and skip the time, your dough will become "wooden" and crumble when rolled out. Sometimes, 15 minutes is enough for the round pieces for the final cooling. If in doubt, you can always check the dough with your hand.

Roll out the cakes

Every housewife understands that only cakes of the same thickness can form the perfect homemade honey cake. The best recipes vying with each other devote amateur culinary experts to the intricacies of the process. So, we try to roll out cakes that are the same thickness. Precisely in thickness, since we have a pan 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, one layer takes 3-4 minutes.

We closely follow the process

Due to the fact that the process of baking a honey cake is short-lived, 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 sheen will signal the removal of the next cake from the oven. If in doubt that baking will go well, play it safe: lower the temperature oven up 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 delicate trimming. What if the house does not have modern pots with lids that protrude from the edges? Then we apply a template that can be found (it can be a plate), and carefully cut the cake around the entire circumference with a sharp knife. In any case, they do it right away. We put the cuttings aside, they will still be used as sprinkling.

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

Whisk the cream

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

So, we will begin to beat the 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 fluffy, then it is ready.

Beat butter and condensed milk in another bowl. The butter should be soft, but not melted. This type of cream is whipped in a matter of seconds, but only if the products are of high quality. By the way, we have already spoken about this.

We shape the cake

We will soak the cakes one by one: one - sour cream, one - oil, etc. If you want extraordinary delicate taste, do not spare the cream, but also grease the bottom of the dish sour cream impregnation... In this case, even the lower 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. We smear the whole cake on top, remove the remaining cream from the dish, and then start sprinkling the dessert with sweet crumbs. Feel like drooling already? Now let's leave our fragrant honey dessert infuse with room temperature within 2 hours, and then refrigerate for another 6 hours. You can leave the dish overnight, just do not forget to carefully cover the cake cling film.

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

Enjoy your tea!

Honey cake - original cake, which even a novice hostess can easily do. It doesn't take very long to cook, the main thing is to let it brew well so that the honey cakes are saturated with cream. And then the product will be especially delicate and fragrant.

Honey cake - a classic recipe with photos and videos

To do at any time delicious honey cake, first you need to figure out how to cook it according to classic recipe... After that, you can improvise with the basic ingredients, cream and decoration.

For the test, take:

100 g butter;
1/2 tbsp. granulated sugar;
3 medium eggs;
3 tbsp flower honey;
2.5-3 Art. good flour;
1 tsp soda.

For the cream:

1 liter of thick enough sour cream;
1 tbsp. icing sugar.

For sprinkling, you will need about 1 tbsp. peeled walnuts.

Preparation:

Sift flour well through a fine sieve. This step will provide an airy and loose crust structure.
Put slightly softened butter in a small saucepan, chop it with a knife. Put on low heat and melt.
Add honey and sugar. Without stopping stirring, bring to a homogeneous consistency.
Add baking soda. At the same time, the mass will immediately begin to hiss a little and increase in volume. After a minute, remove the saucepan from the heat. If you are not sure that the mass will not burn, then it is better to perform the entire procedure in a water bath, and not over an open fire. It will take a little longer.
Leave the honey mixture to cool, and for now beat the eggs well until a light foam appears on the surface. Mix both materials gently.
Add flour in small portions, knead first with a spoon, then with your hands.
Divide it into 5 parts, roll a ball out of each. After sprinkling flour on the table, roll the first one, depending on the desired shape. Make a lot of holes on the surface with a fork. Cover the rest of the balls with a towel so that they do not dry out.
Preheat the oven to 180 ° C. Bake each crust until golden brown for 5-7 minutes.
While they are still hot, carefully trim off the jagged edges. Pound the cuttings into small crumbs.
Cool the sour cream well and beat, adding in portions icing sugar... The cream will turn out to be quite liquid.
Chop the kernels separately into small pieces walnuts... Mix half with crumbs.
Put the smoothest and thickest crust on a flat plate. Spread evenly with sour cream, sprinkle with chopped nuts, next cake on top, etc.
Smear the top and sides with the rest of the cream, and then sprinkle all surfaces with crumbs with nuts with your hands or with a spoon. Let the honey cake brew for at least 2 hours, and preferably the whole night.

Honey cake in a slow cooker - a step by step recipe with a photo

Honey cake is one of the most popular cakes that housewives are happy to prepare for the holidays. The only drawback is that it takes a very long time to bake the cakes. But having a slow cooker, you can make a honey cake every day. Take:

5 tbsp. l. honey;
3 multi-glasses of flour;
the same amount of sugar;
5 eggs;
a pinch of salt;
½ tsp soda;
1 tsp butter;
1.5 tsp store baking powder;
0.5 l thick sour cream.

Preparation:

In a deep bowl, combine the sifted flour, baking soda, salt and baking powder.

2. Separately break eggs into a bowl and beat with a mixer until fluffy. Gradually add half of the sugar.

3. Without interrupting whipping, pour in liquid honey.

4. Add the flour mixture literally one spoon at a time. This is necessary so that the dough does not become thicker than sour cream. Depending on the size of the eggs, the gluten in the flour and other factors, a little less or more of the dry mixture may go away.

5. Spread the multicooker bowl well with a piece of butter, lay out the dough.

6. Place the multicooker in the baking program for 50 minutes. Try not to open the lid all this time, otherwise the cake will settle. Remove the product from the bowl only after it has cooled completely.

7. While baking, cook plain cream... For this, beat well (at least 15–20 minutes) sour cream with the remaining sugar.

8. Cut the base of honey dough with a particularly sharp knife into three approximately equal cakes. Spread with cream and let it saturate for at least an hour.

Sour cream honey cake - the best honey cake recipe with sour cream

The following recipe will tell you in detail not only how to cook honey cakes, but also how to make sour cream correctly so that it turns out to be especially thick and tasty.

For honey cakes:

350-500 g flour;
200 g sugar;
100 g butter;
2 tbsp honey;
2 large eggs;
1 tsp soda.

For sour cream:

500 g of fatty sour cream;
150 g caster sugar.

For decoration, some nuts and chocolate chips.

Preparation:

Put honey, sugar and soft butter in a saucepan.
Build a water bath on the stove using a slightly larger pot. Place a container with ingredients in it. Heat with stirring until the sugar crystals dissolve and the mass acquires a beautiful honey color. Add baking soda and stand for a couple of minutes while stirring.
Remove the saucepan from the bath. Chill the mixture slightly and beat in the eggs one at a time, whisking vigorously.
Add flour, knead the dough with a spoon and put it directly in the saucepan for half an hour in the refrigerator.
Grind the table with flour, lightly knead the dough. Divide it into 9 identical lumps.
Roll each ball in turn on parchment paper. To get the cakes initially even, cut the dough by attaching a lid or plate on top. Stick each with a fork, do not throw away the scraps.
Bake the shortbreads for five minutes in an oven preheated to 200 ° C. Bake the dough trims last. Chill the honey cakes by placing them strictly one at a time.
To get a particularly thick sour cream, the main ingredient, that is, sour cream is better to take fatter. It is even better if it is a homemade product, not a store product. Under no circumstances whisk warm sour cream, it must be chilled. Choose sugar with the smallest crystals. By following these three simple rules, you will get an exceptional sour cream.
Add half of the sugar to the sour cream just removed from the refrigerator and beat the mass with a mixer at medium speed for about 2 minutes. Add some more sand, beat again for about five minutes. And only after that, pour out the rest, set the highest speed and beat until the mass becomes thick and the sugar is completely dissolved. You can set the cream aside for 5-10 minutes, and then punch it again to the desired thickness. Put it in the refrigerator for 15-20 minutes.
Later, place the thickest crust on a flat dish, put 3-4 tablespoons of cream on top and spread it evenly. Repeat the manipulations until you have used all the cakes.
To make the cake look beautiful, leave more cream on the decoration. Spread generously on the top and especially the sides. Smooth the surface with a knife.
Grind the baked dough scraps in any way, sprinkle the top and sides. From above, trick chocolate chips and garnish with slices of nuts at random.
Refrigerate for soaking for at least 6-12 hours.

Custard honey cake

The custard will take a little longer to make. However, the taste of honey cake will only benefit from this. The process of making the cakes itself is standard, the main thing is to let the finished cake soak well.

For honey dough:

about 500 g flour;
2 eggs;
3 tbsp honey;
2 tsp soda;
80 g butter;
200 g of sugar.

For the custard:

200 g sugar;
500 ml raw milk;
250 g butter;
2 eggs;
3 tbsp flour;
some vanilla for flavor.

Preparation:

Melt butter, add honey, eggs, sugar. Whisk vigorously. Add baking soda, stir gently.
Place the container with all the ingredients in a water bath. Wait for the mixture to approximately double in volume.
Sift flour into a wide bowl, make a hole in the center, and pour in the hot mixture. Substitute the dough with a spoon, and a little later with your hands. The honey dough will be a little sticky.
Tighten the bowl with cling film and refrigerate for 30-40 minutes.
Pour milk into a saucepan, add eggs and sugar. Punch lightly. Add flour, stir so that there are no lumps, and put on low heat.
Stirring constantly, bring the mass to a light boil and simmer at reduced heat until thickened.
Chill completely, add soft butter and beat on medium speed with a mixer.
Remove the dough from the refrigerator, divide it into 8 pieces. Roll into cakes, pin and bake each for about 5-7 minutes at an average oven temperature of 190 ° C.
Cut the cakes while still warm to get smooth edges. Grind the samples.
Assemble the cake by spreading cream over each cake. Coat the sides well. Sprinkle with crumbs on top.
Insist before serving at least 8-10 hours, preferably a day.

Honey cake with condensed milk

The taste of an ordinary honey cake completely changes, you just need to replace the cream. For example, take condensed milk instead of sour cream. Better yet, boiled or caramelized.

For honey dough:

1 tbsp. Sahara;
3 eggs;
50 g butter;
4 tablespoons honey;
500-600 g flour;
1 tsp soda.

For the cream:

a can of ordinary or boiled condensed milk;
200 g soft butter.

Preparation:

Beat sugar and eggs until whitish foam. Add the right amount of soft butter, baking soda and honey. Stir gently and place the container in the bath.
With constant stirring, wait for the mixture to expand in volume.
Without removing from the bath, add a third of the flour, stir vigorously. As soon as the dough thickens a little, remove and, adding the remaining flour, knead.
Divide the honey dough into 6 equal pieces, mold them into balls and let them rest for about 15 minutes.
Roll each lump thinly, prick with a fork and bake in an oven preheated to 160 ° C for 5-7 minutes each.
Cut the still warm cakes to an even shape. Cool and chop the trimmings.
Beat the butter previously taken out of the refrigerator with a mixer with condensed milk.
Spread the cooled cakes generously with cream, not forgetting to leave a part for coating the sides.
Decorate the cake with crushed crumbs and let it steep for at least 10-12 hours.

Homemade honey cake - recipe with photo

When a grandiose holiday is planned, the question arises: what kind of cake to buy so that it is tasty and enough for everyone. But if you have a couple of free hours, then you can make a honey cake yourself according to the following recipe.

On cakes:

4 tablespoons butter;
the same amount of honey;
2 tsp soda;
2 eggs;
3-4 st. sifted flour;
1 tbsp. Sahara.

For creamy sour cream:

1 b. boiled condensed milk;
450 g thick sour cream;
100 oils.

Preparation:

In one bowl, combine sugar, honey, eggs, soft butter and baking soda. Stir and put on a little gas.

2. Bring to a boil with regular stirring. After boiling, wait exactly 5 minutes and remove from heat.

3. Let the mixture cool, but for now, make a cream. Cook condensed milk in advance right in the jar. Mix the cooled milk with softened butter and sour cream. Whisk on medium speed until all ingredients are combined and refrigerate.

4. Add flour to the cooled honey mixture and mix thoroughly. Ready dough divide into 5 parts.

5. Form lumps out of them and roll each into a layer 0.5 cm thick.

6. Bake until tender for 5–7 minutes at 180 ° C.

7. Cut hot cakes, cool and spread with cream. Pound the dough pieces into crumbs and decorate the surface and sides with it.

Honey cake in a frying pan

If the oven does not work, then this is not a reason to give up making a honey cake. Cakes for him can be baked in a pan. The main thing is to prepare the products:

2 eggs;
2 tbsp. Sahara;
2 tbsp liquid honey;
2 tbsp. flour;
50 g butter;
1 tsp soda;
500 ml sour cream.

Preparation:

Melt butter and honey in a water bath.
Beat half the sugar and egg separately. Pour the mixture into the honey-butter mass and add the baking soda. Stir and remove from heat after 5 minutes.
Add flour, stir quickly and heat the dough in the bath for about five minutes.
Divide the dough into 7-10 pieces and put in the cold for half an hour.
Punch cold sour cream with a mixer with the second half of the sugar so that the cream thickens and almost doubles. Put it in the refrigerator.
Roll out the lumps of dough in the shape of a skillet and fry for one minute on each side until golden brown.
Layer the cooled biscuits with cream, decorate beautifully and let it brew in the refrigerator for a couple of hours.

Lean honey cake - a simple recipe

The lean honey cake prepared according to the following recipe will appeal to everyone who is fasting or on a diet. After all, there is practically no fat in it, and you can bake it very quickly.

about ½ tbsp. Sahara;
the same amount of vegetable oil;
1 tbsp. water;
3 tbsp honey;
2 tsp baking powder;
some salt;
1.5-2 Art. flour;
0.5 tbsp. shelled nuts;
0.5 tbsp. raisins;
vanilla for flavor.

Preparation:

Pour the raisins with boiling water for five minutes, drain the water and dry the berries. Grind with flour and mix with crushed walnuts.
Pour the required amount of sugar according to the recipe onto hot skillet and bring it to a caramel-like state. Pour in a glass warm water, cook with stirring until the caramel is completely dissolved.
In a separate bowl, combine honey, butter, vanillin and salt. Pour in the cooled caramel water.
Add a glass of flour, stir well. Add more flour to make a mass of thick sour cream. Enter the nut-raisin mass, mix until all components are combined.
Cover the form with parchment or grease with oil, pour the dough into it and bake for about 40–45 minutes in a preheated oven (180 ° C).

French honey cake

Why this honey cake is called French is not known for certain. Probably, the cake got its name for a particularly interesting taste, which are provided by unusual ingredients.

For the test:

4 raw proteins;
4 tablespoons honey;
1.5 tbsp. Sahara;
½ tsp slaked soda;
150 g melted butter;
2.5 Art. flour.

For filling:

300 g pitted prunes;
1 tbsp. crushed walnuts.

For the cream:

4 yolks;
300 g butter;
1 tbsp. powdered sugar;
2 tbsp. thick sour cream;
1 tbsp quality rum.

Preparation:

Separate the whites from the yolks. Whisk the first ones with sugar. Add soft butter, honey, quenched baking soda and flour. Punch the mixture with a mixer.
Divide the slightly thin dough into 3-4 pieces. Pour each into an oiled mold, spreading with a wet hand. Bake the cakes in the oven (180 ° C) until tender.
Mash slightly cooled yolks with powdered sugar. Add soft butter and sour cream and whisk. Add rum or any other good alcohol (cognac, brandy) at the end.
Pour the prunes with boiling water for five minutes. Drain the water, dry the berries with a towel, cut into strips.
On a flat plate, place the first crust, half the prunes and one third of the nuts. Grease generously with cream on top. Repeat with the next cake. The third, just spread the cream, grabbing the sides. Decorate as desired.
Let it sit for about 10-12 hours.

The most delicious and delicate honey cake - super recipe with video

This honey cake will take several days to prepare. But do not be alarmed, most of the time will be spent on standing the dough. But ready cake it will turn out to be especially delicate and crumbly.

For honey dough:

½ tbsp. Sahara;
3 large eggs;
½ tbsp. liquid honey;
2 tbsp. flour;
0.5 tsp soda.

For the cream:

1 liter sour cream;
a bag of a special thickener;
Little lemon juice;
1 tbsp. Sahara.

Preparation:

Beat eggs lightly with sugar, add honey, beat again.
Pour soda into the flour and add everything together to the honey-egg mixture. Mix first with a spoon, then with a mixer.
Cover with a lid or plastic wrap and leave on the counter in the kitchen for three days. Stir several times daily.
Take a sheet of parchment, put a few spoons of dough on it and stretch it with a knife to the desired shape.
Bake the cake in the oven for about 5 minutes at standard (180 ° C) temperature. Do the same manipulation with the rest of the cakes.
Whisk sour cream straight from the refrigerator with sugar. Add some lemon juice and a thickener halfway through the process.
Spread all the cakes with cream and refrigerate. Serve only the next day.

Honey cake with prunes - step by step recipe

If you make a honey cake according to this recipe, then it will turn out to be especially tender and airy. The zest of baked goods will come easy butter cream and the spicy aftertaste of prunes.

For baking cakes:

2.5-3 Art. flour;
60 g butter;
1 tbsp. Sahara;
3 medium eggs;
2 tbsp honey;
the same amount of vodka;
2 tsp soda.

For buttercream:

200 g of prunes;
500 g of fatty (at least 20%) sour cream;
375 g (at least 20%) cream;
½ tbsp. Sahara.

Preparation:

Build a water bath on the stove. As soon as it warms up, put butter in the upper container and melt it completely.
Add sugar and honey. Rub a little while continuing to heat. Pour in vodka and beat in eggs. Stir vigorously to prevent the eggs from curdling. Add baking soda at the end.
Remove from the stove, add flour in portions, kneading the dough. As soon as it stops sticking, roll it into a sausage and cut it into 8-9 pieces.
Roll each circle thinly and bake in the oven at standard temperature.
Whip sour cream and sugar, in a separate bowl - cream until thick. Soak prunes in boiling water for half an hour, dry and cut into arbitrary medium-sized pieces. Mix everything gently together.
If necessary, trim the cakes with a knife, chop the trimmings. Assemble the cake by generously spreading the layers of cream.
Sprinkle the top with crumbs. Let stand for at least 10 hours.

Honey cake "like grandma's"

For some reason, it has happened since childhood that the most best pies and the cakes are obtained from the grandmother. The following recipe will reveal all the secrets of grandmother's honey cake.

3 eggs;
3 st d. honey;
1 tbsp. sugar in the dough and the same amount in the cream;
100 g butter;
about 2 glasses of flour;
2 tsp soda;
700 g sour cream;

Preparation:

Put well-melted butter in a deep bowl, beat in eggs, add honey, sugar and soda, previously quenched with vinegar or lemon juice.
Place the container in a bath and incubate with constant stirring for about 7-8 minutes.
Cool the mixture slightly, add flour in portions. From finished dough form 12 equal balls.
Roll each very thinly, pin and bake in the oven (190-200 ° C) for 3-4 minutes. You need to work with the dough very quickly, as it dries instantly.
Punch sour cream strictly from the refrigerator with a mixer with sugar, gradually increasing the speed. If the sour cream is not thick enough for your taste, add a special thickener.
Trim the cooled biscuits with a knife, generously smear with cream, not forgetting to coat the sides. Ceil the cuttings and decorate the product on top. Let it brew for at least 15-20 hours.

Biscuit honey cake - recipe with photo

To make a honey cake, you don't have to bake a whole mountain of cake layers. Just one is enough, but biscuit. The main thing is to follow the detailed recipe with the photo exactly.

250 g sugar;
4 large eggs;
1.5 tbsp. flour;
2-3 tbsp. honey;
1 tsp soda.

Preparation:

About an hour before cooking, remove everything from the refrigerator and cupboards. necessary ingredients and place them on the table. This is necessary so that the products are at the same temperature. At the same time, separate the proteins from the eggs and put them back in the cold. Sift the flour thoroughly, preferably twice.
Put honey in a thick-walled saucepan and put it on a little gas. Once the product has melted, add the vinegar quenched baking soda directly over the saucepan. Stir and cook for about 3-4 minutes, until the mixture begins to darken slightly.
Introduce sugar into warm yolks and break through the mass well, starting at low speed and gradually increasing it. In this case, the initial volume should increase by four times.
Take out the whites, pour in a teaspoon of ice water and beat with a mixer until you get the strongest foam.
Gently mix half of the proteins into the yolk mass. Then add the slightly cooled honey and baking soda. Add flour in portions and only at the last moment the second half of the proteins.
Fill in immediately biscuit dough in a greased form and place in an oven preheated to 180 ° C. Bake the product for 30–40 minutes without opening the door.
Allow the finished biscuit to cool right in the mold and only then remove it. Cut into 2 or more cakes with a sharp knife. Spread with any cream, let it soak for two hours.

Honey cake with nuts

The original combination of honey and nut flavors gives the cake prepared according to the following recipe a special zest. Honey cake with nuts and thick sour cream - great option for a home feast.

For honey dough:

200 g flour;
1 egg;
100 g creamy margarine;
100 g sugar;
170 g of honey;
½ tsp soda.

For sour cream and nut cream:

150 g thick (25%) sour cream;
150 g butter;
130 g shelled nuts;
140 g powdered sugar.

Preparation:

Mash the soft butter with a fork and sugar. Add egg and honey, stir vigorously.
Sift flour, add soda to it and add portions to the honey mass.
Grease the medium pan with a slice of butter and lay out a third of the dough, spreading it out with a spoon or with damp hands.
Bake the shortbread for 7-10 minutes at a temperature of about 200 ° C. Make 2 more cakes in the same way.
Fry the crushed nuts quickly in a dry hot frying pan.
For the cream, rub in soft butter and powdered sugar. Add sour cream and nuts, stir until all ingredients are combined.
Lubricate cold cakes generously with walnut-sour cream, sprinkle the top and sides with crushed nuts. Refrigerate for soaking for at least 2-3 hours.

Honey cake without eggs

If there are no eggs, then making a honey cake is even easier. The finished cake will turn out to be especially tasty due to the presence of dried fruits. Prepare for the test:

2/3 st. Sahara;
2.5-3.5 Art. flour;
2 tbsp honey;
1.5 tsp quenched soda;
100 g of good creamy margarine;
2 tbsp sour cream.

For the cream:

½ tbsp. fine sugar;
0.6 l thick sour cream;
100 g of prunes or dried apricots.

Preparation:

Make a water bath on the stove. Place the oil in the top saucepan.
As soon as it melts, add honey and sugar, stir quickly.
Pour in sour cream and add 1 tbsp. flour, stir. Quench the soda with vinegar directly above the container, stir and remove from the bath.
Leave the dough to cool for about five minutes. Then knead it, adding a little flour, as long as it takes.
Divide the dough into 6 approximately equal portions. Wrap each in foil and put in the freezer for 15–20 minutes.
Take out the pieces one at a time, roll them into the desired shape on a sheet of parchment and, pricked with a fork, bake for 3–6 minutes in an oven heated to 180–200 ° С. Please note: the cakes are without eggs, and therefore very soft and fragile. Let them cool completely on the parchment.
Put the sour cream for the cream in a gauze bag and hang it on the edge of the pan so that the excess liquid is glass for a couple of hours. Then whisk with sugar until thick.
Pour prunes and dried apricots with boiling water for ten minutes, then dry and cut into thin strips.
Smear each crust with cream, spread the dried fruit on top with a thin layer and so on, until you add 5 cakes. Remember to grease the top and sides well.
Grind the sixth cake and sprinkle all surfaces of the honey cake well with crumbs. Let it soak for at least 6 hours, preferably more.

Honey cake without honey

Can you make a honey cake without honey at your disposal? Sure. It can easily be replaced with maple syrup or molasses. Moreover, the latter can be done independently.

For molasses, take:

175 g sugar;
125 g water;
soda on the tip of a knife and citric acid.

Preparation:

Remember, you need to use your homemade molasses right away. Everything should be done very quickly and without errors, otherwise the product will not work.
So, bring the water to a boil in a miniature saucepan. Pour in sugar, and most importantly, do not stir it with a spoon! Rotate the container to stir.
After the crystals are completely dissolved, simmer the syrup for another 5-10 minutes, until a drop of it, dropped into ice water, remains soft. Check at least once a minute. It is very important not to miss the moment and not to digest the mass before the ball hardens.
As soon as the syrup reaches the desired consistency, very quickly add the baking soda and lemon and stir vigorously. If foam has formed, then everything is done correctly. After the complete cessation of the reaction (foaming should come to naught), remove the container from the heat. The finished molasses looks very much like regular liquid honey.

For the test:

3 tbsp molasses;
100 g butter;
200 g sugar;
3 eggs;
1.5 tsp baking powder;
350 g flour.

For the cream:

900 g of fatty (at least 25%) sour cream;
4 tablespoons Sahara;
juice of half a lemon.

Preparation:

In a water, or better steam (when there is an air gap between the upper container and the boiling water), melt the butter.
Beat in the eggs one at a time, stirring constantly. Then 3 tbsp. finished molasses.
Mix the flour with baking powder in advance and add only half of the serving. Mix thoroughly, remove from the bath.
Add the remaining flour to make the dough look like stretching soft chewing gum, but keep its shape.
Divide the dough into 8 pieces, roll each into a layer (3-4 mm thick) and bake for 2-4 minutes at 200 ° C.
While the cakes are still hot (they will turn out to be relatively pale, since molasses is used, not honey), trim with a knife to the correct shape, pound the trimmings.
Beat the sour cream with sugar, starting the process at a slow speed and gradually increasing it. Squeeze out the lemon juice at the end. Punch again for a couple of minutes.
Assemble the cake, evenly smearing the cakes, top and sides with cream, sprinkle with crumbs. Let sit for several hours before serving.

Liquid honey cake - detailed recipe

The dough for making this honey cake is liquid and needs to be spread to form the cakes. But the finished cake comes out especially tender, literally melting in your mouth.

For batter:

150 g of honey;
100 g sugar:
100 g butter;
3 eggs;
350 g flour;
1.5 tsp soda.

For light cream:

750 g (20%) sour cream;
slightly more than 1 tbsp. (270 g) sugar;
300 ml (at least 30%) cream;
a little vanilla.

Preparation:

Punch the eggs actively until fluffy. Add soft butter, honey and fine crystalline sugar.
Boil for a couple of minutes in a water bath. Add baking soda and stir - the mass becomes whitish.
Add flour in portions, stirring after each addition, until a sticky and viscous dough is obtained.
Cover the form with parchment paper. Place about 1/5 of the dough in the center and spread with a spoon, spatula or wet hand.
Bake in an oven (200 ° C) for about 7-8 minutes until brown. In this case, the biscuit should remain soft. Trim to the desired shape while still warm. Do the same with the rest of the test. To prevent the cakes from deforming when they cool, press them down with a press (board and a bag of cereals).
Pour cold cream with a mixer until thick. Add the rest of the ingredients and beat until the sugar crystals dissolve.
Assemble the cake, brush over the sides and top. Decorate with crushed crumbs. Store in a cool place to soak for 2-12 hours.

How to make honey cake - honey cake dough

As you can see from the proposed recipes, any dough that contains honey is great for making a honey cake. But even this ingredient can be replaced with molasses or maple syrup. If you wish, you can cook a honey cake with or without eggs, with butter, margarine, or without this product at all.

You can bake the cakes themselves in the oven or directly in the pan. These can be rather dryish thin cakes, which, thanks to the cream, become very tender and juicy. Or a thick biscuit cooked in the oven or multicooker, which is enough to cut into the required number of layers.

Honey cake at home - honey cake cream

Any cream that you can prepare today is suitable for the layer of honey cakes. For example, it is enough to whip sour cream or cream well with sugar or powder. Mix condensed milk with soft butter, cook ordinary custard and add butter or condensed milk to it, if desired.

Sponge cakes can be smeared with jam, jam, jam or honey, soaked original syrup... Chopped nuts, pieces of candied fruits, fresh, canned or dry fruits are added to the cream if desired. The main condition is that it must be liquid enough to soak honey cakes.

How to decorate a honey cake

There is no single answer to the question of decorating a honey cake. Of course in classic version it is customary to sprinkle the top and sides of the cake with crumbs made from scraps. But crushed nuts can be used instead.

In addition, the surface can be additionally decorated with whipped cream, butter cream, figurines made from roasted and grated peanuts or drawings made using stencils. To add originality to the cake, you can beautifully lay out berries, fruit slices, make a lattice with cream, or simply pour over chocolate icing.

In fact, decorating a honey cake is limited only by the hostess's fantasies and her culinary abilities. But it's never too late to learn something new, experiment with the available ingredients and come up with your own unique decor.

When friends called and said that they were already leaving, but there was no treat for tea, that is, a lot of useful and quick recipes on how to make a honey cake with a minimum of effort.

The easiest recipe is to make a sponge honey cake in a slow cooker and soak it with regular butter cream.

This recipe is presented in the article "", which requires the presence of a multicooker and one hour of time only for the very finding of the biscuit inside the miracle machine.

But consider a few more types of honey cake, which can rightfully be called a lazy honey cake or a cake on hastily.

Layered simple cake

Which usually takes a lot of time when making a honey cake. Of course, for preparing a huge amount of cakes and making dough in a water bath. But you can also exclude these two parameters, then you can cook a tasty cake in a hurry and be in time for the arrival of the guests.

What you need:

Eggs - 2 pcs.;
Butter - 100 gr.;
Sugar - 150 gr.;
Honey - 2 tbsp. spoons;
Soda - 1 tsp;
Flour - 420 gr.
Sour cream 25-30% - 0.5 kg.;
Cream sugar - 2 cups.

At this moment, you can measure the time, but even so I can say that everything will take no more than one hour. From the moment you took out the groceries until the minute you finished.

First, combine the butter with sugar and beat well, add honey, without stopping to work with a mixer.

Then eggs will go into the dough, which will also fall under the mixer blades. Sift baking soda into the dough and start adding flour. Pour flour into the dough in small portions, while you can work with the batter attachments. Then remove the mixer and pour out the remaining flour. Mix with a spoon, then with your hands.

You will get a very soft and plastic dough, which we will divide into 6 parts. We roll each part into a bun, and then roll it into thin pancake... We try to stick to a round shape.

Preheat the oven to 180 degrees and bake the cakes for no more than 6 minutes each. It is better to do this on baking paper, it is easier to get and lay the layers.

Turn each cake after taking it out of the oven, remove the parchment and cut it according to the template.

We are preparing an ordinary sour cream, the recipe for which any novice housewife knows.

Beat the sour cream with sugar and coat the cakes.

By the way, even after cleaning the kitchen, there is still time to rest and put yourself in order.

Another quick honey cake

Since we are talking about quick recipes, it is worth noting that there are many such honey cakes. The main thing is that if you make the cakes thinner from the batter, then they are soaked instantly and you can eat them almost an hour after cooking.

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Nose high biscuits there is a problem in cutting into cakes, since it is almost impossible to cut a hot cake evenly with a knife, and there may be no time to wait. Of course, there is such a device as a special string, it is adjustable in height and thickness of the cake, but it becomes unusable too quickly. If you do not want to suffer, and your husband or friend is an avid fisherman, then ask him for a piece of ordinary thin fishing line and the problem with the cakes will be solved instantly.

How to cut correctly tall cake on the cakes, I will describe when it comes to this point. I will introduce you step by step recipe a tall honey cake that can be baked very quickly and served.

The recipe for this honey cake includes the following products:

Chicken eggs - 3 pcs.;
Granulated sugar - 3/4 cup;
Soda - 1 hour spoon;
Sour cream - 250 gr.;
Honey - 200 gr.;
Wheat flour - 2 cups;
Fatty fruit yogurt - 150 gr.;
Boiled condensed milk - 1 can.

We start our step-by-step recipe for cooking, in fact, there will be few steps, this type of honey cake is so simple.

Beat eggs with sugar until thick.
Add honey and soda, beat again.
Add sour cream and work with a mixer again.
Now we sift the flour directly into the cup and first stir with a spoon so that the flour does not scatter, and then we pick up the mixer again.
We coat the cake pan with butter and pour the dough into it.
We preheat the oven to 220 degrees and put our cake in it.
We have 40 minutes to prepare the cream, since this is how long the cake needs to stand in the oven.
Beat the yogurt and add boiled condensed milk to it. Beat well until smooth.
The cream is ready, but there is still plenty of time.
After 40 minutes, we take the cake out of the oven, check the readiness with a toothpick and remove it from the mold.
The thinner you cut the cakes, the faster the cake will cool down and the easier it will be soaked in cream.

We measure the height of the cake, divide it by 5, or whatever is more convenient for you, you can make four layers.
Without removing the ruler, we make serifs in the right places with a sharp knife.
We insert the fishing line into the uppermost notch, wrap it neatly around the circumference of the whole cake and cross the ends of the fishing line.
We pull the ends of the fishing line, and it smoothly glides along the inner surface of the cake.
We repeat the procedure with all the other serifs.
The resulting 4 or 5 cakes are generously coated with cream and stacked one on top of the other.
We put the honey cake in a cold place and tidy up the kitchen.
In an hour, the delicious cake is ready to be eaten.

It seems that so much has been written, and it will take a long time to do. But in fact it is very quick recipe, which takes no more than 1 hour to prepare and costs another hour, rests with the cream.

For me this is the most light cake, which has a unique smell of honey and at the same time does not require rolling out the cakes. At the same time, the cake is delicious and very juicy. Do you really have time for long-term preparation of a large number of cakes when you want, but you just need to whip up a cake.

A slightly complicated quick recipe

Once I found this recipe and cooked a cake only at the moment when I wanted something sweet. It turns out very tasty, but as always in a large family it is not enough. For the birthday of the child, I complicated it a little and added ingredients. It was not so tasty yet, because the kids dared to clean it up, and my husband and I were able to snatch only one piece for two, and even then without decorations.

What it takes to celebrate your birthday deliciously:

Butter - 1 pack;
Choice chicken eggs - 4 pcs.;
Sugar sand - 1 glass;
Honey - 4 tbsp. spoons;
Soda - 2 tsp;
Flour - 2 cups;

For the cream:

Sour cream - 1 liter;
Powdered sugar, sugar can be - 1 glass;
Prunes - 1 glass;
Dried apricots - 1 glass.

For decoration:

Chocolate coated dried apricots and prunes - 5 pieces of each type;
Dark chocolate - 1 bar.

As always, let's start by making the dough, I knead everything at once, but I bake 2 tall cakes.

First, combine honey with soda and put in a water bath.

Stirring constantly, wait until foaming stops. After that, we remove from the fire.

We take out the butter from the refrigerator and cut it into small pieces, you can leave it right on the pack, as it will be needed soon, but it will have time to soften.

Next, you need to beat the eggs with sugar, in order for them to beat better, someone adds a pinch of salt, I prefer citric acid at the tip of a knife. Now add butter to warm honey and mix, the butter melts well in a mixture of honey and soda.

Now put the beaten eggs into this mixture and mix with a spatula or spoon. Sift the flour directly into the dough and knead with a spatula too. You should get a dough like thick, but not rustic sour cream. That is, the spoon should not stand in it.

If this did not work out, and the dough is thin, then add a little flour. We put the oven to warm up to 160 degrees. Since the cake is liquid, we divide it by simple pouring into two equal parts. We grease the mold with oil, and if you do not have a detachable one, then we line it with ordinary parchment for baking, it will be easier to get it out.

Pour the first cake into a mold and put in the oven for 25-30 minutes. Baking, or rather the readiness of the cakes, can be monitored through the glass of the oven. Since the not yet finished cake is covered with craters, and closer to readiness they are smoothed out.

We always check the readiness with a match or a toothpick.

But we have 25 minutes to prepare the cream.

We wash dried apricots and prunes, cut them into pieces and leave them in different dishes. It is also worth leaving 3-4 fruits for decorating the cake.

Beat the pre-weighed sour cream until thick and fluffy, then add sugar to the sour cream and continue to beat. Divide the cream into 3 parts, two a little more and one small for the cake coating.

In one large part we send the cut dried apricots and mix, in the other large part - prunes and also mix. Now all three parts of the cream will fly into the refrigerator until the first of the cakes is cooked.

We take out the finished cake, check it. If you are ready, then we take it out of the form and repeat all the manipulations with the second cake.

At the time when the second guest of the oven is cooking, the first must be cut hot into 3 parts. This can be done using any materials at hand, but I prefer to beg my husband for fishing line. Sharp, durable and you can throw it out later.

Now we collect the first part of the cake, while the second cake ripens.

We coat the first layer abundantly with sour cream with prunes, put the second one and coat with sour cream with dried apricots, then the third again with prunes.

At this time, the second part of the cake ripens, which we immediately cut into three parts as well. It turns out the 4th layer and its dried apricots, the fifth with prunes, and put the sixth layer and coat the cake on all sides with ordinary sour cream.

It already turns out deliciously, but since a children's holiday awaits us, the cake needs to be decorated.

First, we lay out the sweets in the segments. On the edge of the cake, then cut the remaining dried apricots and prunes along the fruit and spread them in any shape from the center to the sweets. We fill the free space with grated dark chocolate, and send the cake to soak for a couple of hours in the refrigerator.

This is how we turned the simplest recipe into an excellent cake for children's party... At the same time, the honey cake did not require long rolling and took no more than an hour and a half for a double portion. If you start to cook this cake only for tea drinking, then divide the number of products by two.

Everyone knows and loves a delicate, tasty and fragrant honey cake, but not everyone knows how to cook it. The store option does not always meet our expectations, it is true, and homemade baked goods cannot be compared to anything else. If you have never baked honey cake, then this recipe is for you. I took a lot of detailed photos of how to make a honey cake at home.

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

If you still want exactly classic honey cake, make a cake with only sour cream.

For honey cakes:

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

For sour cream:

Sour cream 20% - 500 gr
Sugar - 300 gr (1 glass + 2 tbsp / l)

For condensed milk cream:

Condensed milk - 360 gr (1 can)
Butter - 200 gr

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

You will also need a saucepan lid to cut perfectly even cakes. The volume of the glass is 250 ml.

How to bake honey cake

Before you start preparing the dough, place the water for a water bath on the stove to heat up.

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

We are starting to prepare a fragrant dough for our honey cake.

Beat eggs with sugar until fluffy.

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

Add honey, butter and soda to the beaten eggs. You do not need to extinguish soda.

We put a pot of honey on a water bath.

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

Don't make the fire too strong. The water should boil in moderation.

We will cook a fragrant dough for a honey cake for about 15 minutes. The color will begin to change before your eyes.

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

Smell - a song! Such a fragrant honey aroma appears in the kitchen! =)

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

And gradually the honey mass becomes brighter and more aromatic.

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

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

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

The mass will gurgle slightly and acquire a beautiful shade.

Remove the dough from the heat and start gradually adding the rest of the flour, stirring the dough with a spatula.

Caution, hot!

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

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

Divide the dough into 7-8 equal parts, cover with cling film and send to the refrigerator for 30 minutes so that the dough for the honey cake cools down a little.

Now we bake cakes for the honey cake.

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

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

Watch carefully, the cakes are baked very quickly.

Cut the hot cake with a lid directly on the sheet and transfer the cake to a flat surface until complete cooling, and break the scraps and put them in a bowl. Bloated bubbles can be carefully cut off with a knife.

Attention

Immediately from the oven, the cakes for the honey cake are soft, and after cooling they harden. This is normal and it should be. Once the cake is soaked, it will melt in your mouth.

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

Beat sour cream with sugar, adding sugar 1 teaspoon each.

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

The cakes and two honey cream are ready, it remains to assemble the cake.

Advice

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

Pour any cream on the dish and place the cake on top - so the bottom cake will be softer, soaked in the cream.

Another thing is important: more cream - tastier and softer the cake =)

Grind the crumbs from the cakes into crumbs using a blender or knead with a rolling pin.

Sprinkle the cake generously on top and sides with crumbs. We leave the honey cake at room temperature for 1.5-2 hours and put it in the refrigerator for 6 hours, or better - overnight.

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

Honey cake - calories per 100 grams = 444 kcal

Protein - 6 g
Fat - 18 gr
Carbohydrates - 67 g

Have a nice holiday and have a nice tea with such a wonderful and fragrant honey cake! =)

Best regards, Natalie Lissy