Classic recipes for making a delicate honey cake. Condensed rivers, honey banks

One of the most delicious and favorite cakes that many people with a sweet tooth probably adore is Honey cake. Of course: this aromatic and satisfying dessert miraculously combines thin honey cakes, tender and juicy, with smooth and velvety sour cream and butter cream. A little imagination and even the simplest honey cake will turn into an unexpected and original surprise for the whole family!

In general, in the order table this recipe was declared as a Honey cake according to GOST. However, I do not know of a single recipe for this honey cake that could be classified as such. That is why I called it classic - similar ingredients and their proportions, in my opinion, are most often used in cooking by most housewives.

Products for honey cakes for Medovik are not expensive and are almost always available in any refrigerator. For the cream, I advise you to use only high-quality butter (with a fat content of at least 72%), and choose richer sour cream - from 20%. You should not reduce the amount of sugar, nor should you replace fragrant honey with molasses or invert syrup.

Now a few words about the decor of this homemade cake. If for some reason (lack of time, desire or necessary ingredients) you do not want to repeat the decoration that you see in the photo, you can easily stop at step 32. Just cover the cake with honey crumbs and you're done. Well, for those who love the original design of cakes and other desserts, please be patient, bubble wrap, white chocolate, natural honey and a few other little things. But we'll talk about this below...

Ingredients:

Dough for honey cakes:

(400 grams) (220 grams) (100 grams) (2 pieces ) (2 tablespoons ) (1 teaspoon) (1 pinch)

Sour cream and butter cream:

Chocolate and honey decoration:

Cooking the dish step by step with photos:

To prepare a fragrant honey cake, we will need the following ingredients: premium wheat flour, granulated sugar and vanilla sugar, natural bee honey, sour cream, butter, chicken eggs, baking soda and salt. For decoration, if desired, buy high-quality white chocolate; I will tell you what the bees need below.

First of all, let’s prepare the dough for thin honey cakes using the custard method. To do this, break a couple of chicken eggs into a thick-walled saucepan or stewpan, add 220 grams of granulated sugar and a pinch of salt.

Beat everything with a mixer or whisk until a thick light foam forms. You don’t need to beat for a very long time - with a mixer at high speed for 2-3 minutes, and with a hand whisk for 5 minutes.

In the same bowl add 2 tablespoons of natural honey and 100 grams of butter. It is advisable that the butter be soft, that is, at room temperature - this way it will disperse faster and more evenly in the egg mass.

Place the saucepan over medium heat and, stirring constantly (stir especially carefully along the bottom so that nothing burns), bring the custard base almost to a boil. During the heat treatment process, the initially thick mass will turn into a rather liquid one - this can be seen in the photo. It is important not to boil the mixture, but simply bring it to almost a boil!

Mix everything vigorously and immediately remove the dishes from the heat. The custard base will immediately begin to foam, bubble and greatly increase in volume. This procedure will only take a few seconds.

Stir, stir, stir and at the same time gradually add sifted wheat flour. This way we brew the flour, that is, we will have choux pastry.

The amount of flour needed for brewing may vary depending on its moisture content. You need to add flour to the pan until it is possible to mix the dough. Perhaps at this stage you will need 250 grams, or maybe more or vice versa less.

We begin to knead the honey dough with our hands, only carefully so as not to get burned. Gradually it will cool and stirring will become more convenient.

As a result, according to this recipe, my dough takes exactly 400 grams of premium wheat flour (I always buy Lidskaya). The finished choux pastry turns out very, very soft, sticky while warm (then it won’t stick to your hands, don’t worry) and aromatic. Just don’t stuff this dough with excess flour, as in this case the finished cakes will turn out dry and dense.

Divide the dough into 10 parts, preferably of the same weight. I specifically weighed each piece - it turned out to be 85 grams. Roll each piece into a ball and place on a flat plate or dish lightly sprinkled with wheat flour (I did not indicate the additional amount for shaping in the ingredients).

We cover the dough with cling film or foil so that the surface does not dry out and become crusty, and put the balls (they have already become flat cakes - the dough is so tender) in the refrigerator for 1 hour. During this time, the choux pastry will rest, cool completely and thicken - it will be very convenient and easy to work with.

Once the dough has been in the refrigerator, it’s time to work with it further. Don't forget to turn on the oven in advance and preheat it to 170 degrees. It is best to roll out pieces of choux honey dough immediately on parchment paper, and then immediately bake the preparations for the future Honey cake on it. Here we will need a little more wheat flour, the amount of which I did not indicate in the ingredients - about 3 tablespoons will be enough to form the entire dough. Sprinkle a piece of baking paper with a little flour, put a piece of dough and dust it a little too.

Using a rolling pin, roll out the cake into a thin cake, preferably round. The thickness of the workpiece should be no more than a couple of millimeters.

Next you need to give the dough layer a perfectly round shape - this can be done using a plate, pan lid or springform pan. I get blanks with a diameter of 20 centimeters - we just cut them in a circle with a sharp knife.

Slightly move the dough scraps away from the round piece so that they do not stick together during the baking process. Generously prick the flatbread itself with a fork - this way it will not swell during baking.

Bake the first honey cake along with the scraps in a preheated oven on a medium level for about 4-6 minutes, no longer. The cakes cook very quickly, they brown beautifully and increase in volume by about 2 times.

Remove the finished honey cake from the parchment paper and immediately transfer it to a flat surface while it is still hot. The cakes will be very soft immediately after baking, and as they cool they will no longer bend, so work quickly.

In this way we bake all the cake layers for the Honey cake - in total we get 10 pieces with a diameter of 20 centimeters. I’ll tell you a little about how to do this quickly and not waste time. Roll out 1 cake layer, put it in the oven, and meanwhile roll out the second one on the second piece of parchment. Take out the finished cake and immediately bake a second one, rolling out the third. In other words, it turns out to be a kind of conveyor belt - everything will take about an hour.

When they have completely cooled and hardened, grind them into crumbs in any convenient way. If you like to decorate the Honey cake with fine, fine crumbs, you can grind everything in a food processor or mince it. I prefer decor when I come across such small pieces, so I just break everything with my hands, after which I rub some of it with my fingers. The result is a non-uniform coating - it’s more interesting.

The base for the honey cake is ready and cooled, so it’s time to move on to preparing the cream. And the cream will be very interesting - butter and sour cream. It will have the smoothness and velvety of butter whipped with powdered sugar and a light, subtle sourness of sour cream, which miraculously sets off the sweetness of the cake itself. Before you start whipping the butter, you must soften it. To do this, cut cold butter (250 grams) into small pieces and leave at room temperature for 2-3 hours.

Beat everything with a mixer at high speed for at least 5 minutes, until the butter becomes fluffy and turns white. You will have to beat the cold butter for about 20 minutes, so be sure to give it time to warm up.

All that remains is to add 300 grams of fatty sour cream to the whipped butter, which should also be at room temperature. Just add it in portions and mix with a spatula or hand whisk. The result is a very delicate, smooth, homogeneous and tasty cream.

The next stage of preparing the classic Honey cake is assembly. Immediately take a flat plate or dish according to the diameter of the cakes, but with a margin. Apply about a teaspoon of cream to the center so that the future cake holds securely on the plate and does not slide off. We cut out 4 strips from parchment and place them on a dish, as shown in the photo. What is it for? So that later you don’t have to rub off the cream from the edges of the dishes and scrape out the honey crumbs.

Place the first honey cake in the center and apply some of the sour cream and butter cream. You must calculate the amount of cream so that there is enough for all 10 cake layers and also cover the sides of the cake.

Then we put the cake back on, apply the cream... and thus assemble the entire Honey cake.

We also coat the sides of the future cake with cream and, if possible, level it with a culinary spatula or spatula. Actually, at this stage you can cover the entire cake with honey crumbs and the Honey cake will be ready, but I suggest going further. Place the cake in the refrigerator or freezer for 10-15 minutes (this is the minimum) so that the cream sets.

Let's also make an original decoration in the form of a honeycomb. To do this, we need bubble wrap, which comes in boxes when you buy bottled equipment. Cut a circle with a diameter of about 30 centimeters (a little more is possible), wash it thoroughly and dry it thoroughly - there should be no water! Place on a flat surface with the convex side up.

It appeared about 200 years ago, when the cook of Emperor Alexander I prepared a delicious dessert for his wife. The name of the culinary specialist has not been preserved in history, but Russian honey cake has become a classic of confectionery art. Nowadays there are many recipes for delicious honey cakes, but initially the famous cake was honey cakes with sour cream. How is honey cake prepared now?

A simple recipe for honey cake dough

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

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

First, melt honey, sugar and butter in a water bath, then add beaten eggs, baking powder and a little flour, beating the mixture well with a mixer and rubbing so that there are no lumps. Kneading the dough in a water bath makes the cakes especially soft and tender. After the mixture is removed from the heat, the dough is brought to such a consistency that it can be rolled out, and then put in the refrigerator for 40 minutes. Interestingly, German honey cake is prepared using yeast; there are also Lenten recipes without eggs and butter.

Honey cake cream recipe

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

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

By the way, honey cake is also made with butter cream: for this, soft butter (at least 82.2% fat content) is whipped with boiled condensed milk for 10–15 minutes until the mass increases in volume. If you coat the cakes with different creams, alternating layers, the cake will acquire an original taste, since the sour cream will pleasantly set off the sweetness of the condensed milk and the honey cake will not be so cloying.

How to make honey cake cakes correctly

The settled dough is divided into pieces according to the number of cakes, and each piece is thinly rolled into a circle. The remaining dough at this moment should be covered with a napkin or cling film, otherwise it will dry out. Typically, a standard recipe yields about 7–10 cake layers, which can be leveled by placing a plate, mold, or other template on top.

The cakes are pierced in several places with a fork, placed on a baking sheet and baked one by one for 5-7 minutes in the oven. After baking, the shape of the cake is corrected by cutting off the edges with a knife; moreover, they turn out smoother and more beautiful precisely when they are cut off in finished form. After this, the cakes are coated with cream and sprinkled with crushed biscuit scraps, nuts and chocolate on top and sides. When covering the cake with cream, do not forget about the edges of the cakes so that they are also well soaked and soft.

A few secrets from the pastry chef

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

Before kneading the dough, be sure to remove the eggs from the refrigerator - they should be at room temperature, and it is better to sift the flour so that the cakes are light and airy. When the dough is kneaded in a water bath, the water in the saucepan should not boil, but gurgle slightly, that is, the fire should be kept low. If you are using baking powder instead of baking soda, add it at the end of mixing. Some housewives advise adding soda not during the preparation of the dough, but to the eggs when beating - this way they increase in volume faster.

Another valuable tip: when you start assembling the honey cake, first put a little cream on the dish, and then place the first cake layer to make the cake juicier and softer.

Classic honey cake prepared at home: step-by-step recipe with photos

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

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

Cooking method:

1. Fill a large saucepan with water and place on fire.

2. In a small saucepan, combine eggs with sugar and beat well until fluffy.

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

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

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

5. Remove the saucepan from the heat and knead a soft and pliable dough with the remaining flour.

6. Divide the dough into 8 balls, wrap them in cling film and keep in the refrigerator for half an hour.

7. Roll each bun into a round and thin cake.

8. Place the cake on a baking sheet, greased or covered with baking paper. Bake for 3 minutes at 180°C.

9. Trim the edges of the cakes and cool them, and crumble the trimmings.

10. Make cream from sour cream and sugar by beating the mixture with a mixer.

11. Assemble the cake, coating the cake layers with cream.

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

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

A classic honey cake can be decorated with chocolate or nut topping, and some chopped fruit can be added to the cream. Prepare more because the cake is eaten very quickly. Enjoy your meal!

Delicious honey cake with cognac

This can be prepared for any occasion, and if children are tasting the cake, cognac can be replaced with fruit syrup.

Melt 1 glass of sugar, 100 g of butter and 2 tbsp in a water bath. l. honey Beat 3 eggs and 1 tsp separately. soda, pour into the egg and butter, and then remove the pan from the heat and quickly knead the dough, adding 4 cups of flour. Divide the dough into 8 parts and roll out a round cake from each, and then bake at 200 ° C for 7-10 minutes. Align the edges of the warm cakes and soak them with syrup made from 130 g of sugar, 120 ml of water and 2 tbsp. l. cognac - for this you need to mix water with sugar, bring to a boil, cool and add cognac. Place the cakes on top of each other and brush them with cream made from 0.5 kg of sour cream, whipped with a glass of sugar. Grease the top and sides of the honey cake with cream and sprinkle with biscuit crumbs, and then decorate the cake with nuts, chocolate or marmalade to your liking. Invite guests and enjoy a delicate dessert that melts in your mouth!

Quick honey cake in an hour and a half

If you don’t have time, you can use this recipe, which differs from the classic cooking scheme. You bake not 7-10 cakes, but one tall sponge cake, which is cut into several cakes.

Beat 4 egg whites with a glass of sugar, and then gradually add 4 yolks, 3 tbsp. l. honey, 1 tsp. soda slaked with vinegar and 1.5 cups of flour. The dough should look like thick sour cream. Pour it into a greased mold and bake the sponge cake for half an hour at a temperature of 170–180 °C.

The finished biscuit will be tall (about 10 cm), fluffy and airy. Cut it into 5 cakes and coat with cream made from 400 ml of thick sour cream and 0.5 cups of powdered sugar. Add some raisins and walnuts to the cream, decorate the honey cake with them, let the cakes soak and serve the dessert!

On our website you will find many honey cake recipes with photos and detailed instructions for preparing this cake. Thanks to the chef of Alexander I for inventing this delicious dessert, which makes life seem even more beautiful...

The Honey cake has gained popularity and acquired many fans a long time ago. And all because this classic honey cake can be easily prepared at home, and it will turn out no less tasty than that of professional confectioners.

The recipe for honey cake - or honey cake - is simple. The whole secret of its deliciousness lies in the correct baking of the cakes. The main ingredient in any recipe is honey. It is best if you use liquid, then the dough will have 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 impregnation creams. You'll find several variations, but the classic honey cake recipe uses sour cream. It gives the dough a slight sourness, has a liquid texture and is perfectly absorbed. Thanks to this, the cakes after impregnation are simply airy!

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

Sour cream must be cooled in the refrigerator before use. You can add fillers to it after it is mixed with sugar.

Honey cake: classic recipe with custard

The history of honey cake with custard filling goes back to Tsarist Russia. This dessert was served to the table of the emperor and noble courtiers. Then the recipe was bought up and the honey cake began to be baked all over Europe. Foreign confectioners have made adjustments to the recipe, but it is the recipe for honey cake with custard that is rightfully considered a classic.

Ingredients:

• flour – 2.5 cups;
• eggs – 2 pieces;
• granulated sugar – 1 cup;
• butter – 80 g;
• liquid honey – 3 tbsp;
• soda - tsp

For cream:

• eggs – 3 pieces;
• granulated sugar – 1 cup;
• milk – 3 cup;
• butter – 20 g;
• vanillin - a pinch.

Preparation:

Place a saucepan over low heat and break the eggs into it.

Everything needs to be done quickly so that the eggs do not set and turn into scrambled eggs.

Pour a glass of sugar and pour in honey. Mix the ingredients thoroughly using a kitchen whisk. The result should be a homogeneous mass, and the sugar should be almost completely dissolved.

Then add the melted butter to the mixture and stir everything again. After the butter has melted, add soda - two level teaspoons. Literally immediately bubbles will appear on the surface of the dough - this is the soda working.

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

Don't forget that the saucepan is constantly heating up!

While it cools, you can start preparing the cream. Pour milk into a saucepan and add granulated sugar. Stir until it dissolves and bring the milk to a boil. While it is boiling, using a mixer or a whisk - in the first case it will be faster - beat the eggs until well foamed.

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 to be a thick mass.

Let's return to milk. We take a whisk and begin to actively stir the boiling milk, while simultaneously pouring the egg mixture into it.

Pour the mixture in a thin stream.

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

Let it cool while we make the dough. It has already cooled well, has become dense enough and convenient for further work. Add a little flour.

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

Roll it into a log shape.

Now we cut it into 5 parts, from which we will roll out the cakes. We draw a large circle on baking paper - in my case the diameter is 25 cm, I used a glass lid from a frying 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.

Place the rolled out cake in the oven at +200 for 7 minutes. During this time, the dough will rise a little and be completely baked. 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 outline the circle on top and use a knife to trim off the overhanging edges. They should become relatively even, and the scraps of dough can be used to decorate the cake.

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

Crush the dough scraps using a rolling pin and sprinkle the resulting crumbs onto the honey cake. Then put the cake in the refrigerator for 6 hours to completely soak it. During this time, the dough will become saturated with flavor and become juicy and soft.

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

Classic honey cake with sour cream: step-by-step recipe with photos

Honey cake is a holiday baking! Especially if the cake was baked by you with your own hands, and not bought in the nearest pastry department. The little ones will like the dessert - moderately sweet and surprisingly juicy - they will go away with a cup of milk just with a bang.

Ingredients:

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

Sour cream:

• 250 g soft butter
• 200 g powdered sugar
• 300 g sour cream

Cream filling:

• 400 ml milk
• 180 g sugar
• 1 large egg
• 200 ml whipping cream
• 100 g butter
• 3 heaped tablespoons corn starch

Preparation:

Beat the eggs into a saucepan with high sides, add a pinch of salt and add granulated sugar. Mix the ingredients until smooth using a mixer. The mixture should turn white and become quite thick.

Add butter and honey to the egg-sugar mixture.

Place the saucepan on low heat and, stirring constantly, bring the mixture to a boil.

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

Remove the saucepan from the heat and add baking soda. We begin to actively mix the composition. You will see it begin to bubble and increase in volume. Soda 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 mix with it, the dough can be placed on the work surface and kneading continued.

It is highly undesirable to use more flour than in the recipe. Warm dough always seems sticky, but after it sits in the refrigerator and cools, it will acquire the desired consistency. It will become denser.

Scatter the remaining flour on the work surface and place all the dough on it.

We continue kneading. You should have a fairly soft dough. There is no need to fill 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 selected number of cakes. Be sure to sprinkle the plate on which you will place the koloboks with flour. To prevent the dough from sticking.

Roll the pieces into balls, place them on a plate and cover with cling film. Place 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.

Dust the work surface with flour and roll out the buns into thin cakes, having previously covered them with baking paper. Then use a ring to cut out even circles. If there is no mold, then you can use a large plate and a knife.

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

Bake the cakes at +170 degrees for 5 minutes.

Once baked, the 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 good thing about this dough recipe is that the cakes, baked and wrapped in cling film, can be stored in a cool, dry place for about 2 weeks. And use during this period as needed.

Sour cream for soaking homemade honey cake

Now we will prepare the cream. I offer you two options. The first one is sour cream. It will require a stick of butter and a glass of powdered sugar. To make a cream, the oil must be very soft. I recommend taking it out of the refrigerator about 3 hours before using it.

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 beat everything until smooth and get this - quite thick - sour cream.

Cream seal or “Diplomat”

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

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

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

When the cream has cooled, start whipping the cream. To ensure that they beat well, they must be cooled first.

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

Now combine both ingredients - 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 imparted by sour cream. In the second it has a pronounced creamy taste.

Evenly distribute the selected cream over the cakes. Don't forget to leave a little for coating the sides.

Now you can start assembling the cakes. Place the first one on a serving dish and coat its top. Place the next layer of cake and coat it again. We do this with all the cakes. And finally we coat the side part as well.

The remaining baked dough should be crumbled, but not too finely. Then sprinkle the cake on all sides with it.

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

Delicious honey cake “Lady's whim” in chocolate glaze

If you want something sweet, then you can treat yourself to another version of a delicious honey cake with the beautiful name “Lady's whim”. Its difference is the chocolate glaze, which is used to decorate the top cake. Fresh Victoria or other berries will add piquancy to the taste.

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

Ingredients (for dough):

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

Ingredients (for cream):

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

Ingredients (for glaze):

• dark chocolate – 50 grams;
• butter – 10 grams.

Preparation:

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

Turn off the heat, add slaked soda and cocoa. Stir the mixture and gradually add flour into it, kneading a soft elastic dough.

It will be a little sticky because it contains sugar and honey. To make it easier to work with it, lubricate your hands with sunflower oil.

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

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

Don’t 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 during baking. And cook the cakes for about 5 minutes at an oven temperature of +210 degrees. You can remove them from the parchment either hot or cool. They easily come away from the surface of the parchment.

Now let's prepare the cream. Put sugar in a saucepan, beat in eggs and grind the ingredients until white. Then add flour and mix everything well. Pour in cold milk, stir again and put on the stove. Bring to a boil over medium heat, 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 the honey cake. Each cake is coated with cream and sprinkled with pieces of walnuts on top.

To soak the cake quickly, use hot cream. Do not let it cool and then the dessert will be ready in 2 hours.

We will coat the top layer with chocolate glaze. 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.

Once the cake has cooled, place it in the refrigerator to allow the chocolate to set.

Dedicated to chocolate lovers! Enjoy your tea!

Honey cake “Ryzhik”: recipe with condensed milk

The next version of honey cake will be called “Ryzhik”. Take my word for it - or better yet, bake it and try it - 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.

• butter - 250 grams;
• boiled condensed milk - 400 grams;
• lemon zest.

Preparation:

Grind one egg with granulated sugar until light in color. If you don't have a mixer, you can use a whisk.

Melt 50 grams of butter in a deep saucepan over low 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 immediately begin to bubble

After you add the baking soda, the mixture will almost double in size. Continue heating the mixture while stirring constantly. It should turn a beautiful caramel color. After this, remove the saucepan from the heat and cool the mixture by stirring. Then pour in the egg mixture, vanilla sugar (1 sachet) and mix everything.

Then add flour and knead the dough.

Then put it on the work surface and bring it to the desired consistency. It should be soft, but not too wet. Roll it into a ball and place it in a bowl under cling film to prevent it from drying out, for 1 hour in a warm place.

Then roll it into a log shape and divide it into five to six parts. Roll each into a thin, but not too thin layer, and use a large plate or glass pan lid to cut out circles.

It is very convenient to roll out and bake cakes directly on baking paper. They come off easily both hot and already cooled.

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

Mix the ingredients using a mixer until smooth. That's it, the cream is ready. Now we coat each cake layer, placing them on top of each other.

Sprinkle the sides and top with chopped walnuts and place the dessert in the refrigerator to soak overnight. This is the kind of miracle you will achieve.

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

Enjoy your tea!

Honey cake is a cake loved by many since childhood. This relatively low-calorie dessert with a delicate pleasant taste. However, not everyone knows how to make honey cake with their own hands. There are several recipes for the cake; its taste can be varied as desired. Making honey cake is a rather labor-intensive process. You need to bake the cakes, prepare the cream, assemble the cake. It takes a lot of time to soak the cake in cream. But it’s worth it, because the result is an excellent dessert for the holiday table with the taste of caramel and honey.

To make the cake tender and melt in your mouth, you need to take into account the nuances of its preparation. Preparing honey cake is not difficult, you just need to select the right ingredients, follow the proportions and know some cooking rules:

1. To bake a cake you need to use liquid honey. If the honey has already become candied, it must be melted in a water bath. With a liquid product it will be easier to knead the dough.
2. Light honey is suitable for honey cake. Dark honey has too strong a flavor. You should also not use buckwheat honey, otherwise the cake will turn out too tart.
3. The honey cake will turn out soft and tender if the dough is steamed. To do this, you need to boil water in a saucepan. And place the second pan inside the dish so that its bottom does not touch the water.
4. You must strictly follow the amount of sugar indicated in the recipe, since honey also gives a sweet taste to the cake. If you put a lot of sugar in the dough, the honey cake will turn out cloying.
5. Only warm dough is rolled into cakes.
6. To get a delicate honey cake, it is better to use sour cream. Sour cream gives a pleasant taste to the cake and makes the cakes airy.
7. For the cream you should use full-fat sour cream. Instead of granulated sugar, it is better to use powder. Before making the cream, the sour cream needs to be cooled, so it will mix more easily with the powdered sugar.
8. You can add condensed milk or cocoa to the sour cream for cream. You can also replace sour cream with these products.
9. The taste of the cake can be varied by adding prunes or walnuts to the cream.
10. Before assembling the cake, you need to put a layer of cream on a dish and place the first layer on it. Assembling a cake should always start with the cream, not the layers.

Honey cake recipes

Preparing honey cake consists of several stages:

It’s better to cook honey cake 1 day before use, since soaking the cake takes about 12 hours. It is not recommended to soak honey cake for 2-3 days.

Classic recipe: honey cake “Tenderness”

For making cakes you will need 600 g flour, 300 g sugar, 50 g butter, 150 g honey, 1 teaspoon soda, 3 eggs. The cake according to the classic recipe uses 2 types of cream: sour cream and condensed milk. To prepare sour cream cream, you will need 500 g of sour cream (fat content of at least 20%), 300 g of sugar. For condensed milk cream - 1 can of condensed milk (360 g), 200 g of butter.

Honey cake with nuts and prunes without rolling out the cakes

To prepare this version of honey cake it takes a little time. To bake cakes you will need 100 g of sugar and butter, 150 g of honey, 3 eggs, 350 g of flour, 1 teaspoon of soda. To make the cream you need 0.5 kg of sour cream (25% fat content), 300 ml of cream (35% fat content), 5 tablespoons of powdered sugar, 300 g of pitted prunes and 200 g of walnuts.

Honey cake “Ryzhik” with custard without water bath

Honey cake can be prepared without steaming the dough. For a cake according to this recipe you will need 1 cup of sugar, 2 - 3 eggs, 2 tablespoons of honey, 2 teaspoons of soda, 3 cups of flour, 100 g of margarine. For the cream you need to take 0.5 liters of milk, 125 g of sugar, a bag of vanillin, 4 tablespoons of flour and 2 eggs.

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

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

You need to prepare:

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

Let's make the dough.

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

“Miracle” with custard

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

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

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

We act according to this plan.

First, let's make the cream preparation.

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

The next stage is the dough.

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

Now we are “building” the honey cake.

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

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

Baking with condensed milk

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

Ingredients you will need:

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

We follow the instructions.

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

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

Dessert without main ingredients

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

When there are no eggs

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

Because we have for the test:

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

For cream:

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

What should we do next?

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

Honey cake without honey

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

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

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

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

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