How to bake honey cake. Honey cake: a step-by-step recipe with a photo of your favorite cake

14.11.2019

Today is a day off, but how can a Saturday pass without delicious homemade pastries!

Honey cake is a cake that was on the tables of our grandmothers, perhaps, most often. There are many variations for its preparation.

We offer you the top three delicious recipes, according to the editors of the site.

Honey cake"

Ingredients:

eggs - 2 pcs.;
honey - 2 tbsp. l .;
baking soda - 1 tsp;
granulated sugar - 1 stack.;
margarine - 125 g;
wheat flour - 3-4 stack.;
butter (for cream) - 300 g;
boiled condensed milk (for cream) - 2 ban.;
walnut (for decoration) - 200 g.

Preparation

In a water bath, melt the margarine, then add sugar, honey and heat, stirring occasionally, until smooth. Then add soda and continue stirring until the mass increases in volume and whitens.

Now remove our container from the "bath" and let cool. Add eggs, mix well. Add flour and knead for a soft, elastic dough.

Divide the dough into 8 equal parts ... Roll each "ball" into a cake (preferably immediately on baking paper), then simply transfer the cake together with the paper to a baking sheet - this is much easier than shifting the cakes themselves.

Bake them in the oven at 180 degrees 7-10 minutes each. Bake the rest of the dough (scraps from the cakes), cool and chop - for sprinkling.

Let's get started with the cream : softened butter beat with a mixer until fluffy. Without stopping whipping, add boiled condensed milk in small portions to the butter and continue whisking until a fluffy homogeneous mass is obtained.

We put the cakes on top of each other, layering with cream. Cover the top of the cake with cream too. Sprinkle the sides of the cake with chopped scraps. Decorate as desired.

Angarsk cake (honey)

Ingredients:

butter (or margarine) - 150 g;
egg - 2 pcs;
sugar - 2 stack.;
soda - 1 tsp;
flour - 2 stack.;
sour cream (in cream) - 400 g;
honey - 2 tbsp. l.

Preparation

Put butter, sugar (1 cup) and honey in a saucepan. Heat over low heat, stirring occasionally, until boiling. As soon as it starts to boil, add the baking soda. Mix actively, literally 10 seconds. When everything has turned to foam, remove from the heat.

Wait until the contents of the saucepan have cooled down, to speed up the process, you can put it in a container with cold water... We get something that looks like caramel, smelling great and appetizing. Stir in eggs one at a time and then add flour.

We get a viscous dough, but thick enough. Spread half of the dough on a greased baking sheet. Better to use baking paper or a non-stick mat. It is more convenient to do this with wet hands.

Bake in an oven preheated to 180 degrees ... The cake is thin, so it bakes quickly, 10-12 minutes ... Cut the finished cake in half (it turns out to be large, almost for the entire sheet). We do the same with the second half of the test.

While the cakes are cooling, we do sour cream (whisk sour cream with sugar). We put the cakes one on top of the other, cut them so that they are even and identical. Crush the cuttings and use for sprinkling.

Collect the cake, smearing the cakes with cream, if you wish, decorate. It is better if the cake stands in the refrigerator for a couple of hours and is well saturated with cream. By the way, if you add flour, you get a very tasty cookie :)

Honey cake "Favorite"

Ingredients:

margarine - 100 g;
egg - 3 pcs;
sugar - 1/2 stack.;
honey - 1 stack.;
salt - a pinch;
soda - 1 tsp;
flour - 2.5 stack.;
lemon - 2 pcs;
condensed milk - 400 g;
sour cream (30% fat) - 500-600 g;
butter - 100 g.

The Medovik cake gained popularity and gained many fans a long time ago. And all because this classic honey cake can be easily cooked at home, but it will turn out to be no less tasty than that of professional pastry chefs.

The recipe for a honey cake - or honey cake - is uncomplicated. The whole secret of its deliciousness is hidden in the correct baking of the cakes. The main ingredient in any recipe is honey. Best of all, if you use liquid, then the dough will turn out to be the desired consistency. Thick or sugared honey must first be melted using a water bath. Then it will not lose its beneficial properties.

As for impregnating creams. You will find several variations, but the classic honey cake recipe uses sour cream. She attaches easy dough acidity, has a liquid texture and is well absorbed. Thanks to this, the cakes after impregnation are simply airy!

In order not to be disappointed in the end result, I advise you to take sour cream with a high percentage of fat. Replace granulated sugar with powdered sugar or choose finely ground sugar.

Sour cream must be refrigerated before use. You can add fillers to it after it has been mixed with sugar.

Honey cake: a classic custard recipe

The history of custard-impregnated honey cake dates back to tsarist Russia. This dessert was served at the table of the emperor and noble courtiers. Then the recipe was overbought and the honey cake was baked all over Europe. Foreign confectioners made adjustments to the recipe, but it was the recipe for honey cake with custard is rightfully considered a classic.

Ingredients:

flour - 2.5 cups;
eggs - 2 pieces;
granulated sugar - 1 glass;
butter - 80 gr;
liquid honey - 3 tbsp;
soda - tsp

For the cream:

eggs - 3 pieces;
granulated sugar - 1 glass;
milk - 3 glasses;
butter - 20 gr;
vanillin - a pinch.

Preparation:

We put a saucepan on a slow fire and break the eggs into it.

Everything must be done quickly so that the eggs do not grab and turn into scrambled eggs.

Pour in a glass of sugar and pour in honey. Mix the ingredients well using a kitchen whisk. You should get a homogeneous mass, and the sugar is almost completely dissolved.

Then put the melted butter in the mixture and stir everything again. After the butter has melted, add baking soda - two level teaspoons. Bubbles will appear on the surface of the dough right away - it’s soda working.

Wait until the dough is completely frothed and add half a glass of flour to it. Stir with a whisk so that there are no lumps. And then gradually add the remaining flour, kneading the dough. It is more convenient to use a spoon at this stage. Then the dough will not burn.

Do not forget that the saucepan is constantly heating up!

While it cools down, you can start preparing the cream. Pour milk into a saucepan and add granulated sugar. Stir to dissolve, bring milk to a boil. While it boils with a mixer or a whisk - in the first case it will turn out faster - beat the eggs until a good foam.

Now add 3 tablespoons of flour to them and beat again. Then pour a scoop of milk into the mixture and use the mixer again. It turns out a thick mass.

We return to milk. We take a whisk and begin to actively stir the boiling milk, while pouring the egg mass into it.

Pour the mixture in a thin stream.

The cream should thicken. After that, the saucepan must be removed from the heat immediately. Then put butter (20 grams) and a little vanillin in the creamy mass.

Let it cool down, but for now let's do the dough. It has already cooled down well, it has become dense enough and convenient for further work. Add some flour.

Be careful and do not overdo it: the dough should remain soft and airy.

We roll it up in the form of a pole.

Now we cut into 5 parts, from which we will roll out the cakes. Draw a large circle on baking paper - in my case, the diameter is 25 cm, I used a glass lid from the pan - put the dough in the center. And now we will roll it out directly on paper, focusing on the boundaries of the circle. We will also bake the cake directly on this sheet.

We put the rolled cake in the oven at a temperature of +200 for 7 minutes. During this time, the dough will rise slightly and completely bake. Prepare the remaining 4 cakes in the same way.

After all the cakes are ready, stack them on top of each other. Place the shape you used to draw the circle on top and use a knife to cut off the protruding edges. They should be relatively flat and the dough trims can be used to decorate the cake.

We coat each cake with cooled cream, laying them out in a pile - one on top of the other. Then coat the cake both on top and on the sides.

Chop the dough scraps with a rolling pin and sprinkle the honey cake with the resulting crumb. Then put the cake in the refrigerator for 6 hours to fully soak. During this time, the dough will be saturated with taste, become juicy and soft.

You can decorate the cake to your liking. In my case, I also used coconut flakes... That's it, our classic honey custard cake is ready!

Classic honey cake with sour cream: a step-by-step recipe with a photo

Honey cake is a holiday baking! Especially if the cake was baked by you yourself, and not bought in the nearest pastry department. The dessert will appeal to the little ones - moderately sweet and surprisingly juicy - it will leave them with a cup of milk just with a bang.

Ingredients:

flour -400 gr;
eggs - 2 pieces;
granulated sugar - 220 gr;
butter - 100 gr;
liquid honey - 2 tbsp;
soda - tsp

Sour cream:

250 gr soft butter
200 g icing sugar
300 gr sour cream

Ice cream:

400 ml milk
180 g sugar
1 large egg
200 ml whipping cream
100 gr butter
3 tbsp with a slide of corn starch

Preparation:

Beat the eggs into a saucepan with high sides, put a pinch of salt on them and add granulated sugar. Stir the ingredients until smooth with a mixer. The mixture should turn white and thick enough.

Add butter and honey to the egg-sugar mixture.

We put the saucepan on minimum heat and, with constant stirring, bring the mixture to a boil.

But it shouldn't boil! Otherwise, the eggs may curdle.

Remove the stewpan from the heat and add soda. We begin to actively mix the composition. You will see it start to bubble and expand. It is soda that gives this effect. When the mass settles a little, you can add flour to it.

Work with a spatula first. Later, when it becomes difficult to interfere with it, the dough can be laid out on the work surface and continue kneading.

Using more flour than in the recipe is highly undesirable. Warm dough it always seems sticky, but after it has stood in the refrigerator and cooled down, it will acquire the desired consistency. It will become more dense.

Spread the remaining flour over the work surface and put all the dough on it.

We continue kneading. You should be good enough soft dough... There is no need to clog it with flour, since it will acquire the consistency we need after lying in the refrigerator. The dough will gain the required density and will not stick to your hands at all.

Give the dough the appearance of a sausage and divide it into pieces depending on the number of layers selected. Be sure to sprinkle the plate on which you will put the koloboks with flour. To prevent the dough from sticking.

Roll the pieces into koloboks, put them on a plate and close cling film... Put it in the refrigerator for the next hour. During this time, the dough will cool down and it will be very convenient to work with it.

We spray the working surface with flour and roll the balls into thin cakes, having previously spread baking paper. Then, using a ring, cut out even circles. If there is no form, then you can use a large plate and a knife.

Do not remove the rest of the dough - let them bake too. Before putting the tests in the oven, be sure to prick it with a fork. Then the cake will practically not rise and it will turn out to be thin.

Bake the cakes at +170 degrees for 5 minutes.

Only the baked dough is very soft, but as soon as it cools, it becomes crispy and breaks easily.

Prepare all the cakes in the same way.

The recipe for this dough is good because the cakes, baked and wrapped in plastic wrap, can be stored in a cool dry place for about 2 weeks. And use during this period as needed.

Sour cream for homemade honey cake impregnation

Now we will prepare the cream. I offer you two options. First sour cream. It will require a pack of butter and a glass of powdered sugar. For the cream to work, the oil must be very soft. I recommend getting it out of the refrigerator about 3 hours before use.

Place the cream ingredients in a mixer bowl and beat on high speed for 5 minutes until light and fluffy.

Now add sour cream to the butter (in small portions). We knock everything down to homogeneity and we get this - quite thick - sour cream.

Cream-filling or "Diplomat"

Combine the egg, sugar and starch in a deep bowl and beat with a whisk until smooth.

Pour milk into a saucepan and bring to a boil. Then pour it in a thin stream into the beaten eggs with constant stirring.

Then pour the resulting mixture into a saucepan and put it on fire. With constant stirring, bring the cream to thickening. Put butter in a hot base and stir until it dissolves. Then we pour it into a glass or any other container and cover it with cling film to the touch. We put in the refrigerator until it cools completely.

When the cream has cooled down, we begin to whip the cream. To make them whisk well, they are pre-cooled.

It is advisable to use heavy cream - from 33%.

Now combine both whipped cream and chilled custard base- and beat until smooth.

The second cream is ready. What to choose for impregnation is up to you. But in the first case, the cream has a slight sourness, which is given by sour cream. In the second, it has a pronounced creamy taste.

Distribute the selected cream evenly over the cakes. Don't forget to leave a little to brush over the sides.

Now you can start assembling the cakes. Put the first one on a serving platter and coat the top. We put the next cake and coat it again. We do this with all the cakes. And in the end, we coat the side part as well.

The remnants of the baked dough should be crumbled into crumbs, but not too finely. Then sprinkle it on the cake from all sides.

All is ready. Cut the cake into portions and invite your household to tea.

Delicious honey cake "Ladies Caprice" in chocolate glaze

If you want something sweet, then you can pamper yourself with another version of a delicious honey cake with the beautiful name "Ladies Caprice". Its difference is chocolate icing, which is used to decorate the top cake. Fresh victoria or other berries will add spice to the taste.

The baked goods are tender, not cloying or greasy. And if you love chocolate, then you will definitely love the cake.

Ingredients (for dough):

eggs - 2 pieces;
honey - 2 tablespoons;
butter - 2 tablespoons;
cocoa powder - 3 tablespoons;
granulated sugar - a glass;
soda - 1 tsp quenched with vinegar;
flour - 400 ... 450 grams.

Ingredients (for cream):

milk - 500 ml;
granulated sugar - a glass;
eggs - 2 pieces;
flour - 2 tablespoons;
vanilla sugar- a bag.

Ingredients (for glaze):

dark chocolate - 50 grams;
butter - 10 grams.

Preparation:

Combine egg, honey, softened butter and granulated sugar in one bowl. Then put it in a water bath and heat with constant stirring until the sugar grains are completely dissolved.

Turn off the heating, add quenched soda and cocoa. Stir the mixture and gradually add flour into it, kneading soft elastic dough.

It will turn out to be a little sticky because it includes sugar and honey. To make it easier to work with it, grease your hands with sunflower oil.

Divide the dough into 10 pieces - these will be the cakes. This is the optimal number for this amount of ingredients. The cakes will be the perfect thickness.

Tear off a sheet of baking paper, put a ball of dough on it and roll it into a fairly thin layer. To make the cake perfectly even, draw a circle on it using a large plate and a knife.

Do not throw away the dough scraps - we will break them into crumbs and use them to decorate the cake.

Before baking, prick the dough so that it does not rise too much when baking. And we cook the cakes for about 5 minutes at an oven temperature of +210 degrees. You can remove them from the parchment both hot and cold. They easily come off the surface of the parchment.

Now we are preparing the cream. Put sugar in a saucepan, drive in eggs and grind the ingredients white. Then put the flour and mix everything well. Fill with cold milk, stir again and put on the stove. With medium heat, bring to a boil, but do not boil. The cream will thicken and be ready. You can add butter and cocoa, then the impregnation will match the color of the cakes.

Everything is ready - you can form a honey cake. Each cake is coated with cream and sprinkled with pieces on top walnuts.

Use hot cream to help the cake soak quickly. Do not let it cool down and then the dessert will be ready in 2 hours.

We will coat the top layer chocolate icing... To do this, melt the chocolate in a water bath and mix it with butter. Pour glaze over the top layer, and coat the sides with crumbs mixed with cream.

After the cake has cooled, refrigerate it to freeze the chocolate.

Dedicated to chocolate lovers! Enjoy your tea!

Honey cake "Ryzhik": a recipe with condensed milk

The next version of the honey cake will be called "Ryzhik". Believe me a word - or better, bake and try - the combination of walnuts, condensed milk and a subtle hint of honey is simply incomparable.

You will need:

flour - 260 grams;
sugar - 100 grams;
egg - 1 pc.;
butter - 50 grams;
honey - 50 grams;
soda - 1 tsp;
vanilla sugar - 1 tsp

oil - 250 grams;
boiled condensed milk - 400 grams;
lemon zest.

Preparation:

Mash one egg with granulated sugar until light in color. If no mixer is available, a whisk can be used.

Melt 50 grams of butter in a deep saucepan on minimal heat. Then add 2 tablespoons of honey to it. And stir well. Then add 1 teaspoon of baking soda to the mixture. The mixture will start to bubble immediately.

After you add the baking soda, the mixture will almost double. Continue heating the mixture with constant stirring. It should have a nice caramel color. After that, remove the saucepan from the heat and cool the mixture by stirring. Then pour the egg mass, vanilla sugar (1 sachet) into it and mix everything.

Then add flour and knead the dough.

Then we spread it on the work surface and bring it to the desired consistency. It should be soft, but not too wet. We roll it into a ball and put it in a bowl under plastic wrap, so as not to wind, for 1 hour in a warm place.

Then roll it into a piece of wood and divide it into five to six pieces. Roll each into a thin, but not too thick layer and cut out the circles using a large plate or glass pan lid.

It is very convenient to roll and bake the cakes directly on the baking paper. They are well removed from it both hot and already cooled.

For the cream, beat the melted butter with a mixer until well thick. Put boiled condensed milk and zest (yellow part) from one lemon into it.

Mix the components with a mixer until smooth. That's it, the cream is ready. Now we coat each cake, laying them on top of each other.

Sprinkle the sides and top with chopped walnuts and place the dessert in the refrigerator to soak overnight. Here's a miracle you get.

I hope you find my selection of homemade honey pickers useful. And one of the recipes will become your favorite.

Enjoy your tea!

To begin with, I'll tell you a little story.

"Medovik" - delicious dessert consisting of many layers impregnated with cream. There is a legend about his appearance. Elizabeth, the wife of Emperor Alexander I, did not eat honey at all. The kitchen staff knew about this and did not add it to the dishes.

Once a new one was accepted into the palace kitchen young chef... Was told to bake something interesting. The new pastry chef was not aware of Elizabeth's preferences. He wanted to stand out, and decided to make baked goods with this forbidden product!

The cake was a success! Its layers were so tasty, airy and soaked in delicious cream that they seemed weightless. And it tasted like caramel.

After tasting the new dessert, Elizabeth asked about its composition. But the pastry chef already knew about the empress's preferences. They told him everything, though after he had already prepared the treat. But nevertheless, he did not deceive either. And when the chef said that the served treat was honey, she just laughed. Later, Elizabeth ordered to thank him well for his ingenuity. Since then, this has been her favorite dessert!

Let's start cooking. I bring to your attention a recipe in which we will consider everything literally step by step. A photograph will also be given for each step.

We need it.

Cake ingredients:

eggs 4 pcs.
sugar 1 tbsp.
honey 4 tbsp. l.
butter 100 gr.
flour 3 tbsp.
a pinch of salt
vanillin - on the tip of a knife
soda 1 tbsp. l.

Ingredients for the cream:

butter 250 gr

Making the dough and baking the cakes

There are two ways to prepare the dough

on a water bath
in a saucepan on the fire

According to this recipe, we will cook it in a water bath. Prepare your bowl and pot. The size should be chosen so that the bowl covers it like a lid.

Put a pot of water on fire. It is very important to pour it in enough so that at the moment of boiling it does not reach the bottom of the bowl. That is, the ingredients will be melted not in water, but in steam.

When the water boils, put butter, sugar and honey in a bowl.

Better to use products good quality, then the cakes will turn out to be very tender and fragrant.

Remember that the baked cakes will be the same depending on how honey tastes. And the taste of the whole dessert and the whole dessert directly depends on this. Therefore, before spreading it to the general mass, try it.

And also use good quality oil, namely 82.5% fat. If it has a lower percentage, then it probably contains trans fats and that are unhealthy.

All food should be melted to achieve a uniform consistency. This will take about 10 minutes. Remember to stir the contents constantly. The fire must be strong enough to keep the water boiling.

Beat eggs in a separate bowl until a little foam appears. It is necessary that the yolk is well combined with the protein, since when it gets into the hot mixture, the protein can curdle.

Therefore, it is better to knock down with a mixer, or a whisk. Slowly pour the beaten eggs into the melted mass, stirring vigorously. The mass is hot, and the eggs in it can simply boil.

Without removing the bowl from the pan, add the baking soda.

It is not worth extinguishing soda. It will be extinguished with honey during the dough preparation process. Already in finished product its taste will absolutely not be felt.

Warm up the mixture in a water bath until such a state is completed, until the process of active foaming ends. Then remove from heat. The result is a very airy mass.

Sift flour into a deep bowl in the amount we need. Add vanillin and mix with flour.

In the process of sifting, the flour becomes looser, enriched with oxygen. The cakes are more lush and rise higher.

Then add flour in small portions. It is recommended, when introducing it into the dough, to sift it again beforehand. After the introduction of flour, mix everything thoroughly. And stir in the same way until all the flour is added to the dough.

Add flour in portions and knead while stirring the mixture with a spoon.

The result is a sticky homogeneous mass, it is still quite liquid. You can add the rest of the flour to it and mix in the same way. In this case, the dough will remain sticky, but already denser.

Now, when it is difficult to stir with a spoon, lightly “dust” the work surface with flour. Put the dough on the table and continue kneading it with your hands. It is necessary to bring it to such a density that it can be collected. In this case, the dough will take more flour from the table, so if necessary, add it.

The finished dough no longer sticks to the hands and to the table, it seems to drip from the hand. And if you leave it on the table, then it will be slightly distributed to the sides. However, not very much, although it is visible to the eye.

Next, you should form a small sausage. Then wrap it with cling film and put in the cold, about 1 hour. When it has cooled down enough, it will become a little denser and will hardly stick to your hands.

After it is infused, it must be divided into 8, approximately equal parts.

Roll out a ball from each piece, giving it a rounded shape. We leave only one on the desktop, with which we will work. Put the rest in a bowl, covered with cling film, a towel and send to the refrigerator.

Roll out the ball into a thin crust. Since the dough is a little sticky, it is necessary to "dust" it a little with flour. Roll out to the desired size and thickness. You can measure the size using the pan lid. With its help, we will form even cakes. And the thickness of the product should be no more than 0.5 cm.

It is best to roll the cakes on parchment paper. Subsequently, it will be more convenient to remove them from it. And it will also be easier to transfer the workpiece to a baking sheet.

It is necessary to cut the cake out of the resulting thin layer. We do not throw out the cuttings, it is recommended to lay them side by side, in the future we will need them to decorate the cake.

To cut the crust out faster, as already noted, you can use a pot lid of a suitable size.

Send the cake to an oven preheated to 160-180 degrees. It is important not to overexpose it in it, otherwise it will turn out to be very fragile and overcooked. And as a result, it is poorly saturated with cream.

Bake each cake for about 5 minutes until a reddish shade appears. We take out the finished workpiece from the oven and remove it from the parchment. It should turn out to be soft, but when it cools it will harden a little.

By analogy, we do the same with the remaining balls of dough, taking them out one by one from the refrigerator.

There is also a way when the cakes are baked in an oven preheated to 200 degrees. In this case, the baking time will only take 2 minutes.

It is very convenient to use when baking with two baking sheets. While one cake is baked, we form the second. In this case, the oven does not stand idle, and it takes half the time to bake.

At the end of baking, collect all the baked trimmings and place in a baking sheet. First, you should grind them a little with your hands, then you can use a rolling pin. The resulting crumbs are different in size, they will look quite interesting on our cake.

Or you can use a blender. In this case, you can get a finer crumb. Here it is more convenient for someone.

Transfer crumbs to a bowl and leave until desired.

Cooking butter cream with condensed milk

Let's start preparing the cream. Put butter in a bowl, it is necessary that it be slightly softened. I repeat once again that it is better to use oil with a fat content of 82.5%.

The cream is very easy to prepare. This used to take a lot of time, since they were knocked down mostly by hand. Almost everyone now has a mixer. And with its help, everything happens simply many times faster.

First, beat the butter for 4 minutes to obtain a voluminous, elastic white mass. At the same time, the speed should be high.

The main secrets of this cream are as follows:

well whipped butter
butter and condensed milk should be at about the same temperature

Then pour in condensed milk in small portions, while continuing to beat the cream. Beat for about 10 minutes until a smooth, airy consistency is obtained. The main thing in the cooking process is not to interrupt it, carefully monitor its condition.

If butter cream"Cut off" (it turns out, as it were, with grains), you need to warm it up a little and beat it again.

The cream is ready!

We collect the cake

Put the first cake on a nice flat dish or stand. Lubricate it well with the resulting cream. It should be laid out in moderation so that the layer is only missed and not too thick.

In order for it to be enough for all the cakes, roughly divide it into the required number of parts in a bowl.

Lubricate all the cakes in the same way. Leave the cream on top too. Crumbs will be attached to it.

This is how the assembled cake looks like, coated with cream on all sides.

When the whole cake is assembled, sprinkle it with prepared crumbs.

First, attach the crumb to the sides. To do this, you just need to substitute the boat to the edge, and gently sprinkling the crumb, press it. Then sprinkle over the top. This is what the finished cake looks like.

It is recommended to leave it on the table for 2-3 hours for impregnation, then put it in the refrigerator. During this time, it will become more moist, the cakes will absorb the cream and the desired honey flavor will appear. Serve the cake with freshly brewed aromatic tea!

It is difficult to describe in words how delicious it turns out. I think that it is no worse than what was served at the table of Empress Elizabeth.

Homemade "Medovik" with your own hands with custard

As you already know, there are a huge number of recipes for this dessert. I propose to cook another of the options, and then decide which one you like more. According to this recipe, it will turn out to be very tender, tasty and well-soaked.

The cakes are thin and slightly damp, they keep their shape well. It turns out he is quite satisfying to get enough, just one piece is enough.

There are many options for making a Honey cake, and there is no shortage of cream for decorating it. It can be like sour cream with sugar, boiled condensed milk, butter or custard cream, caramel and much more. How to make a custard honey cake will be described in detail below.

Cake ingredients:

eggs 3 pcs.
butter 150 gr.
honey 3 tbsp. l.
sugar 1.5 tbsp.
flour 3 tbsp.
soda 3 tsp

ground Walnut 200 gr.
biscuits 4-5 pcs.

Ingredients for the cream:

eggs 3 pcs.
flour 3 tbsp. l.
sugar 1 tbsp.
milk 3 tbsp.
butter 200 gr.
condensed milk 1 can (380 gr.)

Dough preparation

If in the last recipe we prepared the dough in a water bath, then in this recipe I will show you how you can knead it in a saucepan over the fire.

The necessary products must be removed from the refrigerator before cooking. We need them room temperature.

Break eggs into a deep bowl and add sugar. Beat them with a mixer at high speed until the color changes to almost white. Also, the mass should increase in volume, and the sugar should completely dissolve.

Put butter and honey in a saucepan and put on medium heat. Stir constantly to allow the food to completely melt.

When the mixture is smooth, you can add the beaten eggs with sugar. Pour in a thin stream, while continuously stirring the mass vigorously enough so that the eggs do not curl.

Bring the resulting mixture to a boil over moderate heat. Do not stop stirring to avoid burning. When everything boils, you need to remove the pan from the heat and add soda.

Stir everything well, put the saucepan on the stove and bring the contents to a boil again.

When the soda reacts with honey, the process of foam formation will begin, so we add it in its pure form. That is, there is no need to extinguish it.

Add half of the pre-sifted flour in small portions. Knead the dough with a spoon. Then add some more flour and mix it back into the mixture. When it becomes smooth again, add the rest and knead the viscous dough right in the saucepan.

The dough is ready. Now cover the pan and leave for 1 hour to infuse.

Cooking the custard

Pour milk into a saucepan and put on moderate heat. If you want the cream to be more nutritious, then use milk 3.2, or even 6% fat. But you can also use milk with a lower percentage. It will be tasty in any case. Moreover, the composition will also contain oil.

In a deep bowl, mix eggs with sugar and flour. It is not necessary to beat strongly, you just need to achieve uniformity. You can beat with a mixer or just a whisk.

Pour the egg mixture into hot but not boiling milk.

Gradually, the cream begins to thicken, and as soon as it boils, you need to reduce the heat. Continue to cook until thick sour cream consistency. At the same time, it should be stirred more often so that the mass turns out without lumps and does not burn. If this happens, then it can be considered that the cream is spoiled. Even if it remains light from above, the smell will still spread and be felt. Therefore, do not leave the pan for a long time.

When the cream is of the desired density, turn off the heating.

Add butter and condensed milk to the resulting mass, mix everything well and let it cool completely.

You don't have to make the cream so rich, and don't add condensed milk. In this case, it will be enough to limit ourselves only to butter, which I remind you, it is better to have 82.5%.

The cream is not very thick, which is good for soaking the cake.

Cake preparation

Our dough has cooled down, we proceed to the formation and baking of the cakes. Put the cooled dough on a work surface previously "dusted" with flour.

Knead it thoroughly with your hands to make the dough thicker and less sticky. Mixed correctly, it should not stick to the table and hands. At the same time, it must retain its plasticity and not become unnecessarily rigid.

Form a rather plump sausage. This will make it easier to cut the dough into equal pieces.

Divide it into about 8 equal parts. That is how many cakes we will have to get in the end.

Roll each piece in flour and give it a rounded shape for easier rolling. Leave the desired piece, and cover the rest with a towel to prevent airing.

Then you need to roll out the cakes to the size of the baking dish. Transfer the workpiece and send it to an oven preheated to 180 degrees, bake for about 4 - 5 minutes.

Alternatively, the cakes can be rolled out on parchment paper and baked on a baking sheet. And then cut to the given shape.

By analogy, roll out and bake all the remaining cakes.

When we have everything ready, let's start assembling our dessert. Install an additional side in the split form, since the finished Honey cake will turn out to be high.

Grease each cake with a generous amount of cream and sprinkle with nuts. But this is not necessary. If you are not a fan of walnuts, or you simply do not have them, then you can not add them!

Spread the cakes evenly, and make sure that you have enough cream for all of them. Thus, you need to collect the whole cake. It is not necessary to sprinkle the topmost cake with nuts, we will have a crumb already prepared for this. Although it will not be superfluous, you can additionally sprinkle it, especially if the nuts remain.

Put the prepared cookies in a bag and crush them with a rolling pin into small crumbs.

Thoroughly sprinkle the top with cookie crumbs and leave a little on the sides. Leave the cake in this form for 4 - 5 hours to soak.

When it is saturated, you will need to carefully remove the form and sides, and sprinkle the sides well. Our custard honey cake is ready. You can decorate it as you wish.

A little tip: since the cake turns out to be especially tender, it is better to collect it immediately on beautiful dish or a stand on which the product will subsequently be served.

The honey cake turned out to be very tender, well-soaked and incredibly tasty. Be sure to prepare one, you will like it!

Video on how to make "Ryzhik" honey cake with sour cream

One of the traditional ones is considered to be Honey cake, cooked with sour cream. It was in this performance that our mothers and grandmothers prepared it. And although the name of the cake is the same in all cases, the taste is different in all versions.

This recipe is perhaps in every recipe book for those who were involved in baking in the 80s. It was literally passed from hand to hand. And this is not at all accidental. In those years, he was just mega-popular. Moreover, it is with sour cream.

And the thing is that butter was in short supply. And it was a special luxury to allocate a pack of butter for cream. Therefore, they used a sour cream analogue. It turned out not as thick as custard or oily. But this did not make it less tasty. And now such a cream can be made thicker thanks to thickeners.

Let's see the whole process from start to finish.

Also in this recipe you can see all the incomprehensible moments. Namely, what consistency the dough should be for baking cakes, how to roll them out and to what state to bake.

As you can see, everything is quite simple, it only takes a little time. Two recipes with step by step description and one video will help you with this. When you try to cook all of them, then you can safely compose the recipe for cakes and creams.

Someone will find it easier to make a cream on the stove, while someone in the old-fashioned way will knead it in a water bath. So it is with the cream. You can cook with the one you like best. For example, you can take as a basis any of the options proposed today and add fresh or frozen berries to it.

The same goes for decoration. The cake can be decorated not only with crumbs, but also with a layer of cream. Decorate it with berries or fruits, or make figurines from mastic.

Nowadays, this cake is very popular. Many housewives, when choosing a dessert for tea, stop at it. After all, it turns out to be very delicate, velvety, and the aroma of honey leaves no one indifferent.

I wish you always successful baking. Bon Appetit!

Dough:
butter: 100 g;
eggs: 2 pcs;
white flour: 2.5-3 tbsp.;
baking powder: 2 g;
sugar: 150 g;
natural honey: 2 tbsp. l;
salt: 1 pinch;
Cream:
sweet powder: 0.5 kg;
sour cream: 700 g;
vanillin: 1 g.

Preparation time: 03:00
Cooking time: 01:00
Servings: 8
Complexity: average

Preparation

The classic honey cake is inherently very plain cake that even a novice cook can bake. The main thing is to properly prepare the dough and bake honey cakes, and for the cream use high-quality sour cream of high fat content.

Many people know a fragrant, juicy, tender honey cake, but not everyone knows how to cook it correctly. Purchased cakes may not always boast amazing taste classic honey cake. Therefore, you should learn how to cook it yourself, because a fragrant homemade honey cake will be a great treat for any family holiday.

The classic version is honey cakes combined with sour cream. But you can always deviate a little from the rules by making your own adjustments to classic recipe with the photo described in this article.

Nut honey cake is one of the most delicious and simple cakes. It is a pleasure to cook it, because it always works out and does not present any "surprises". And our recipe with a photo will describe step by step how to cook it correctly.

Servings: 8-9.

Cooking time: 2 hours.

Ingredients (dough):

160 g natural honey;
4-4.5 st. white flour (premium);
1.5 tsp baking soda;
3 eggs;
120 g butter.

Ingredients (cream):

150 g sugar;
750 gr. rustic sour cream;
100 g kernels of walnuts.

Cooking method:

Let's start by making the dough. Cut the thawed butter into large cubes, send it to a saucepan. Add honey and soda to this, mix everything, put on low heat. While stirring, bring the mixture to a boil and as soon as foam appears, remove the saucepan to the side.

Cool the contents to body temperature, add sifted flour and stirred eggs. First, mix all the ingredients with a spatula, and then move on to manual kneading. Add a little flour if necessary. The end result should be a tender, pliable, but not sticky dough.
We divide the lump of dough into 5-6 parts, roll them into a ball. Roll each one into a square thin crust with sides 18-20 cm.Pick it with a fork, transfer it to a leaf, bake at 200 degrees for about 8-10 minutes.

It is very convenient to roll out the cakes directly on the parchment, and then transfer them to a baking sheet with it. In this case, the cakes are not deformed, they are well removed from the baking sheet after baking.

We lay out all the finished cakes on top of each other, level all four sides, cutting them with a sharp long knife. We break all the scraps into smaller pieces, grind them in a food processor to a state of small crumbs together with a handful of walnuts dried in a dry frying pan.
Chop the rest of the nuts with a knife to get coarse nut crumbs.
For the cream, it is better to use powder, so we immediately process the sugar into powder on a coffee grinder. Put the fatty chilled sour cream in a whipping bowl, beat together with the powder into a fluffy sour cream. The main thing is not to overdo it with whipping, so as not to get butter at the exit.

Put the cake on the dish, generously grease it with cream on sour cream, sprinkle with chopped nuts, cover with the second cake. Thus, we collect the whole cake. On top and on the side, the cake is also thickly greased with cream, sprinkle with crumbs on all sides.
Before serving, we must soak the honey cake in the refrigerator for 8-10 hours.

Biscuit honey cake

Often housewives refuse to bake a honey cake because of a long stay at oven since you need to bake more than a dozen thin cakes. This recipe involves baking one tall honey biscuit, which is then simply cut into 3 cakes. This greatly simplifies the cooking process and saves time. The result is a unique delicious and very soft honey cake.

Servings: 5-6.

Cooking time: 1 hour.

Ingredients (dough):

5 fresh chicken eggs;
60 gr. honey;
160 g flour;
130 g Sahara;
A few drops of rum essence.

Ingredients (cream):

250 g heavy cream (35%);
300 gr. boiled condensed milk;
10 gr. vanilla.

Cooking method:

Before cooking biscuit dough We heat all the ingredients to room temperature, taking them out of the refrigerator in advance.
Break eggs into a large bowl convenient for beating, pour liquid honey, add sugar.

In order not to spoil the whole dough with a stale egg, it is better to break each egg one by one into a bowl and only then add it to the total mass.

Now armed with a mixer, beat the ingredients for 10 minutes, until they increase their volume by 4-5 times, become thick and dense. On finished mass the mixer whisk will begin to leave noticeable marks.
Into the whipped base for biscuit dough in two stages we introduce sifted flour, gently mix it with a spatula, moving from the bottom upwards.
Cover the bottom of the mold with removable sides with baking paper (do not grease it with anything inside), pour out the biscuit honey dough, bake for half an hour at 170-180 gr. We check the readiness of the biscuit with a dry splinter. If the cake is damp inside, and the top is already well browned, then cover the top of the mold with wet parchment and bring the biscuit to readiness.

Take the finished biscuit out of the oven, turn it over, cool it upside down to room temperature (you can even leave it overnight). After that, we take out the biscuit from the mold, first, carefully walking with a knife blade over the barrels. We also cut off the bulge on top of the biscuit, turn the scraps into crumbs for decorating the dessert.
We prepare the cream from boiled condensed milk and chilled fat cream. We spread the products, beat in a lush thick mass with a mixer.
Cut the biscuit into three cakes of the same thickness. We put them in a pile, smearing with the prepared cream. Optional for juiciness biscuit cakes can be soaked in sugar water. We coat the top and barrel of the cake with the remains of the cream. Sprinkle with biscuit crumbs on the sides, and decorate the top with grated chocolate and chocolate figurines. Before serving, the cake must be allowed to soak.

Honey mushroom

The cake according to this recipe turns out to be very tasty, tender and satisfying. The dessert fully justifies its name, because the cakes are of a rich, beautiful golden color. It is prepared very simply, but before serving, it must be insisted for at least 12 hours.

Servings: 6.

Cooking time: 30 minutes.

Ingredients (dough):

2 fresh eggs;
3 tbsp natural honey;
490 g wheat flour;
100 g butter;
230 gr. sugar;
2 tsp baking soda.

Ingredients (cream):

350 gr. condensed milk (boiled);
350 gr. homemade sour cream;
350 gr. butter.

Cooking method:

Put pieces of melted butter and half of all the sugar intended for the cakes in a thick-walled saucepan. We put the dishes on a small fire, heat, stirring constantly, until all components are completely dissolved. Immediately drain the liquid honey and knead everything.

If the honey is thick, then it can be dissolved in a water bath. But you should not overheat it above 60 degrees.

Following the honey, add soda, mix. The mass will foam immediately and noticeably increase in volume. As soon as this happens, remove the pan from the stove and, stirring with a spoon, cool the base for the dough for 4-5 minutes.
Meanwhile, break the eggs into a separate bowl, add the rest of the sugar. Beat the indicated ingredients with a mixer until a fluffy air mass is obtained.

Now slowly add beaten eggs with sugar to the slightly cooled contents of the saucepan. Stir the mixture quickly, intensively. After that, the mass will radically change color from yellow to rich caramel.
Return the pan to minimum heat. While stirring, add half of the sifted flour. We carefully mix it into the dough, as if rubbing it along the walls. Remove the pan from the stove, let the mass cool slightly for 5 minutes.
Add the remaining flour, knead the soft dough. We roll it out with a sausage, cut it into 10 identical parts.
We roll each piece into a circle, cut it along the contour, attaching a round stencil of a suitable diameter. Put on a baking sheet sprinkled with flour, bake until rich golden color and mouth-watering aroma.
While the first cake is being baked, we are rolling out the second. This is how we bake all the cakes.

The honey cakes are very soft, so carefully remove them from the baking sheet.

We give the finished cakes time to cool completely, and in the meantime we prepare a simple, but delicious cream... We send the melted butter to the mixer bowl, beat it into a white fluffy mass. Add boiled condensed milk, interrupt the mass again until smooth. At the end, put in the sour cream, mix at low speed (you do not need to whip the cream with sour cream).
Put the first cake on a serving dish, coat it with cream. Then cover with the second, cream again, and so on until the cakes run out. Coat the top with the sides of the cake with a thin layer of cream, sprinkle everything sand crumbs made from broken cakes or any shortbread cookie.
We put the honey cake in the refrigerator for soaking for 12-24 hours. And then cut into portions, serve with aromatic tea.

Honey cake with sour cream and berry layer

This honey cake differs from the classic version in its pleasant berry flavor. If you wish, experiments with this dessert can be continued endlessly, adding various fresh fruits, berries or nuts. But we will use berry jam for the layer.

Servings: 8.

Cooking time: 60 minutes.

Ingredients (dough):

1 testicle;
150 g oil;
3 tbsp fresh honey;
150 g sweet sand;
4 tablespoons sour cream;
600 gr. flour;
2 tsp soda.

Ingredients (cream):

1 tbsp. sweet sand;
600 gr. fatty sour cream;
6 tbsp berry jam.

Cooking method:

We take a small-diameter saucepan so that it fits into another wider one with boiling water. We will succeed water bath, on which we will cook honey dough.
Put honey, pieces of butter into a saucepan, drive in an egg, sugar, sour cream and baking soda. Heat the contents in a water bath for about 20 minutes, stirring occasionally. When the mass has significantly increased in volume and foamed, move the dough onto the table. Pour the sifted flour into a warm base in parts, stirring thoroughly each time. The result is a very tough pancake-like dough. Tighten the pan with plastic wrap, cool the dough for about a quarter of an hour to make it denser.
In the meantime, we make sour cream. Pour sour cream into the mixer bowl, add sugar, beat until creamy. Do not interrupt the sour cream, because oil clots can form in it.
After the refrigerator, we divide the dough into 6 parts, roll out each with a 3 mm thick cake. We cut each cake on a round plate so that the cake turns out to be even and neat.

We spread the cake together with the scraps one or two on a floured baking sheet, often prick with a fork, bake in hot oven(180 degrees) for 6-8 minutes.
We collect the honey cake as usual. We put all the cakes on the dish in a pile, smearing them first with a thin layer of berry jam, and then with a layer sour cream... Laying out each subsequent cake, we press it a little so that the cake is better saturated.
Cover the top and barrels of the cake with cream. Grind the cuttings into crumbs, sprinkle the entire surface of the cake with it.
To impregnate such a cake, it will take 6-8 hours. Then we take it out of the refrigerator, cut it in portions and treat the guests with delicious homemade cakes.

Enjoy your tea party!