Honey cake- a win-win dessert option 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.
- We cut the butter with a knife. Then put the pieces in a saucepan and wait until they melt over low heat.
- 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”.
- While it cools, beat the eggs until fluffy. We send it into syrup.
- Then slowly add flour powder and mix thoroughly: you need a homogeneous consistency.
- If the dough flows too much, more flour is needed. It should not be steep, but still quite viscous.
- Take a round baking dish with high sides. Grease the bottom with oil, place half of the dough and “smooth” it over the container.
- 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.
- 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.
- 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.
- 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.
- Coat the cake thoroughly with cream. Don't forget about the sides.
- Now the dessert should spend several hours in the refrigerator. During this time, the cream will thoroughly saturate the cakes. Cake "Mom's" classic recipe honey cake with sour cream - 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.
- Pour milk into a saucepan (or stewpan). In it - a spoonful of flour, an egg, sugar (about half).
- Mix everything. Place the container on low heat and brew the cream: you should get a homogeneous consistency.
- Leave the “semi-finished product” to cool.
- When its temperature drops to room temperature, add sour cream and soft butter. Mix with a mixer.
The next stage is the dough.
- 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.
- 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.
- Next add flour and soda. After kneading, a dough is obtained.
- We divide it into seven identical parts. We roll out each one - these are future cakes.
- 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.
- 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.
- Generously cover every single cake layer with cream. We put one on top of the other. Pour the prepared crumbs onto the very top.
- Don't forget to cover the sides of the honey cake with cream.
- 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.
- 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. Then the mixture waits water bath. Stir and wait until the volume increases.
- Now add a third of the flour and mix thoroughly. Has the mass thickened? This means it’s time to leave the bathhouse.
- In a thin stream, slowly, introduce the rest of the flour powder. Knead to form a honey dough.
- Divide it into six pieces and roll into balls. They need to “rest” on the table for a little while, about 15 minutes.
- 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.
- We trim the still warm cakes evenly and shape them into squares. Finely chop the trimmings and set aside for a while.
- We took the butter out of the refrigerator a long time ago, it is already soft. Let's beat together with condensed milk.
- 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.
- 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?
- Heat the oil in a water bath. As soon as it “floats”, add honey and sugar to it, without wasting time, stir quickly.
- We also send sour cream and a glass of flour powder there. Mix again.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- As soon as the mixture reaches the required consistency, don’t yawn: immediately add soda and lemon and mix vigorously. Got foam? This means we are doing everything right.
- Remove from heat only after foaming goes away on its own.
- The finished molasses looks just like liquid honey. We will introduce it into the dough.
Honey cake is the cake of my childhood. Thin cakes with a bright aroma of honey, soaked in the most delicate cream... I will remember this taste forever. Nowadays you can rarely find really tasty desserts in the store, so I try them periodically interesting recipes and share with you my favorites.
I can’t say that I’m a professional in baking, but it’s incredibly interesting to me. I start cooking sweets much more eagerly than, for example, meat dishes. Because it's amazing that simple products It turns out not only delicious, but also very beautiful dessert. I would like to advise you to read the article on Ekaterina’s blog - //tortomarafon.ru/tort-medovik.html. Katya is a great person and her cakes are incredibly beautiful.
Many people don’t want to get involved with baking, dough and everything connected with it, because at first glance it seems very difficult. But in fact, you shouldn’t worry, everything turns out to be much simpler than you imagine. Moreover, now we have so many helpers in the kitchen. Yes, take at least a blender, which takes on half the work.
Well, if you want to cook quick cake without baking, then make it! This is the fastest and easiest option, especially relevant for the unexpected arrival of guests.
Honey cake according to the classic recipe in a water bath with sour cream
This is a classic honey cake with choux pastry And simple cream. You won't have any trouble making it as it's pretty self-explanatory. And you most likely already have the ingredients to prepare it at home. This recipe will take you back to your childhood memories!
For the cream, use sour cream with a high fat content of 25% or more, then it will turn out very tender and fluffy. This cream will soak honey cakes well.
We will need:
- flour - 400 g;
- sugar - 150 g;
- eggs - 2 pcs.;
- butter - 100 g;
- honey - 120 g;
- soda - 1.5 teaspoons;
- sour cream 25% fat or more - 700 g;
- sugar - 200 g.
Preparation:
1. Place a saucepan with water on the stove to boil. Pour sugar, honey and butter into another saucepan or heatproof bowl. Place it on top of a pan of boiling water so that the bottom does not touch the water. In a word, we make a water bath.
Stir all the time until the sugar is completely dissolved. Then the fire can be reduced to medium power.
2. Beat the eggs until foamy and pour them into the sugar-honey mass, without removing the bowl from the pan, and stir quickly so that the eggs do not overcook.
3. Now add soda. The mixture should begin to increase in volume.
4. Gradually add pre-sifted flour, stirring constantly. Leave a little flour for kneading.
After which we remove our dough from the heat and begin kneading it with our hands. Then wrap it in cling film and put it in the refrigerator for one hour.
While the dough is warm, it will stick to your hands.
5. After resting in the refrigerator, the dough will become soft and elastic. Roll it into a sausage and cut it into eight equal parts.
Use a silicone mat or flour the surface to prevent it from sticking to the table.
6. Roll each piece into a ball, put them on a plate and cover with film so that they do not get airy while we roll out the dough.
Take one ball and roll it out with a rolling pin. Transfer the rolled out layer to a baking sheet covered with parchment paper. Place a plate of the required diameter on it (in this case 20 cm) and trim the edges, moving them aside so that the parts do not stick to each other during the baking process.
Bake in an oven preheated to 180 degrees on a medium level for 3-5 minutes.
7. As soon as we take the cake out of the oven, prick it with a fork, making holes all over the surface. We leave the scraps of dough, they will be useful for sprinkling the cake.
This must be done so that the cakes are well saturated with cream.
8. We bake all the cakes in the same way.
9. For sour cream Beat the sugar and sour cream until it is completely dissolved. The cream should be thick without grains.
10. We begin to assemble our cake. Grease the base or dish with a small amount of cream, place the first cake layer on top, grease it with cream and assemble it completely.
The final layer will be the cake layer. Leave a little cream.
Place the cake in the refrigerator, covering it cling film, for 8 hours, or better yet overnight.
11. Take the present dessert out of the refrigerator and grease its surface and sides with the remaining cream.
12. Grind the cake scraps with a blender and sprinkle them over the entire surface on top and sides. This is what a classic honey cake looks like.
You can also decorate it with berries or fruits.
How to make honey custard cake at home?
In the classic version, the honey cake comes with sour cream. But its cakes also go deliciously with custard. And many people like this kind of impregnation of cakes. Be sure to try it, the dessert turns out very soft and delicate with a subtle honey aroma.
For the cakes we will need:
- flour - 550 g;
- sugar - 180 g;
- honey - 2 tablespoons;
- eggs - 2 pcs.;
- butter - 70 g;
- vodka or cognac - 2 tbsp. spoons;
- soda - 1 teaspoon;
- lemon juice - 2 tbsp. spoons;
- vanilla sugar - 10 g.
For the custard:
- milk - 900 ml;
- sugar - 240 g;
- corn starch - 3 tablespoons;
- egg - 1 pc.;
- butter - 1 tablespoon;
- vanilla sugar - 10 g.
Preparation:
1. Pour sugar, vanilla sugar into a bowl and break 2 eggs. Beat everything with a mixer for about 2 minutes.
2. Then add butter to the resulting mixture, pour in honey and cognac. Place the container in a water bath and stir constantly.
3. As soon as the sugar is completely dissolved and the mixture becomes homogeneous, sift the flour into it in parts.
We extinguish the soda with lemon juice, mix everything well and add it to our future dough.
We continue to add flour in 5-6 additions and knead the mass, first with a spatula, and then with our hands. Place the dough in the refrigerator for 1.5 hours.
4. Then roll it into a sausage and divide it into 6-7 equal parts. Roll out each part between two layers of parchment paper 1.5-2 mm thick. Remove the top sheet of parchment and place the bottom sheet with the cake on a baking sheet.
We cut out a circle of the diameter we need using a ring or plate, and combine the scraps with the rest of the scraps from other shortcakes. We make punctures with a fork and bake in an oven preheated to 180 degrees for 5 minutes. In this case, there are 9 cakes, one of them will need to be crushed for sprinkling.
5. Make the cream. Pour sugar, starch into a saucepan, break one egg and pour in half a portion of milk. Mix thoroughly so that there are no lumps. Then pour in the remaining milk and place the container on the stove. Cook the cream over low heat until the first bubbles appear and it thickens.
Then add vanilla sugar and butter and mix again. Let the cream cool by transferring it to a bowl and covering with cling film so that it touches the surface of the cream.
6. Assembling the cake. Place approximately 2 tablespoons of cream on one cake. We grease the top and sides of our delicacy with the remaining cream, and then sprinkle with crumbs, which were previously crushed in a blender. Let it brew at room temperature for at least four hours.
Tasty and aromatic, tender and juicy... we can go on and on! He is simply incomparable!
Lazy "Honey Cake" without rolling out the cakes - delicately aromatic
Lazy because it's very fast! This is the simplest recipe without rolling out the cakes. You will spend no more than 30 minutes preparing such a cake. Isn’t it great to bake a real delicious honey cake in such a short time? It comes out very soft and tender, you can smell the honey in it very well! A tea party with this dessert will be simply magical!
For the test we will need:
- flour - 300 g;
- sugar - 80 g;
- butter - 150 g;
- honey - 100 g;
- eggs - 2 pcs.;
- soda - 1 teaspoon;
- salt - a pinch.
For cream:
- sour cream 25% and above - 650 g;
- powdered sugar - 70 g;
- honey - 80 g.
Preparation:
1. Place honey, butter and sugar in a saucepan. We put it on the stove.
2. When the sugar dissolves and the butter melts, add soda to the mixture. Mix with a whisk for 10 seconds and turn off the stove.
3. Pour the resulting mass into another container and let it cool. Then add salt and beat in one egg at a time, mixing everything thoroughly with a whisk.
When the mixture cools, it will turn brown.
4. We begin to pour out the sifted flour in parts, kneading the dough. It should turn out quite thick and viscous. At the same time, turn on the stove to warm up.
4. Divide the dough by eye into 2 parts. We distribute the first part on a baking sheet, covering it with a silicone mat or parchment.
Place in the oven and bake at 180° until done. Everyone has different ovens, navigate according to your own. This will take about 5-7 minutes.
Cut the finished cake into 4 parts and trim the edges with a knife.
Bake the next cake in the same way.
5. Mix honey, powdered sugar and sour cream. Place some of the prepared cream on the dish in which the cake will be served.
This is done to prevent the cake from sliding on it.
6. Place the cake on top and grease it with cream. And thus we collect all the cakes, finishing by greasing the top and sides with cream. We grind the trimmings from the cakes with a blender or crumble them by hand and sprinkle them on our cake.
The most delicious honey cake in the world in a frying pan with sour cream and condensed milk
This is the most quick recipe. Firstly, the cakes are baked in a frying pan very quickly, and, secondly, the cream for this cake is also very simple - sour cream and boiled condensed milk. A wonderful dessert for a quick fix for homemade tea!
We will need:
- flour - 3-4 cups;
- eggs - 2 pcs.;
- margarine - 125 g;
- sour cream - 300 g;
- boiled condensed milk - 7 tablespoons;
- honey - 3 tablespoons;
- sugar - 1 tablespoon;
- vinegar - 1 tablespoon;
- soda - 1 teaspoon.
Preparation:
1. Mix eggs, melted margarine, sugar, honey and soda, slaked with vinegar. Then add the flour and mix with a fork until it becomes difficult to stir. Then we start kneading with our hands.
The dough should look like soft plasticine.
2. Divide it into equal parts and roll it out with a rolling pin. Using a plate, cut out an even circle with a diameter no larger than your frying pan, pierce it with a toothpick or fork so that the dough does not swell during baking. We connect all the scraps with each other and make another cake out of them.
3. Sprinkle a well-heated frying pan with flour and place the first cake on it. Fry on both sides until golden brown with the lid closed.
About a minute is spent on each side.
And so we fry all the cakes.
4. For the cream, mix sour cream with condensed milk in a blender until smooth.
5. Grease the cakes with the prepared cream. Grind one cake into crumbs and sprinkle it on our cake. Leave to soak in the refrigerator for a couple of hours.
Here is a simple and very quick recipe for making honey cake!
Honey sponge cake with sour cream and walnuts
An amazing cake with the most delicate, velvety sponge cake. Thanks to impregnation and classic sour cream, the cakes become even more tender and soft. Walnuts and prunes make the taste unique and bright. And this filling goes perfectly with our cream. Try it!
For the honey sponge cake we will need:
- eggs - 7 pcs.;
- honey - 200 g;
- flour - 300 g;
- sugar - 170 g;
- soda - 1.5 teaspoons.
For cream:
- fat sour cream - 500 g;
- powdered sugar - 200 g.
For honey syrup:
- honey - 130 g;
- cold boiled water - 100 ml.
- pitted prunes - 250 g;
- walnuts - 100 g.
Preparation:
1. Mix honey with soda and place the contents in a saucepan on the stove. Without bringing to a boil, stir constantly. Heat until the mixture turns white. Then remove from the stove and leave to cool.
Honey and soda will react, and this is the color you should get.
2. Separate the whites from the yolks. Beat the whites until foam appears, then, without stopping whisking, add sugar in portions.
3. Now add the yolks one at a time, also continuing to beat.
4. Introduce the honey base into the resulting whipped mass, which should already be warm by this time. Beat everything with a mixer for 10 minutes.
5. Turn on the oven at 180 degrees. And while it is heating up, sift the flour into the mixture and mix it with a spatula from bottom to top.
6. Cover the bottom of the mold with parchment paper and pour our dough into it. Bake for 30-40 minutes. Do not open the oven for the first 15 minutes. Check doneness with a toothpick.
When the sponge cake is ready, do not open the oven completely. Open the door slightly and let it cool with the oven.
7. Pour the prunes with hot boiled water for ten minutes. Then drain the water, blot the prunes with paper towels and finely chop them.
And finely chop the walnuts with a knife and heat them for hot frying pan quite a bit, literally a couple of minutes.
8. Take the slightly cooled sponge cake out of the mold and let it cool completely. Then we cut off the top part from it; we won’t need it. Cut the rest into 4 layers.
9. Make syrup for soaking the cakes. To do this, mix honey with 100 ml of cold water.
And for the cream, beat sour cream with powdered sugar. It should turn out thick and airy.
10. Grease the bottom of the dish a little with cream and place the first cake layer on it. Soak it generously in honey syrup and then grease it with cream. Sprinkle with nuts and prunes, dividing them into three parts by eye.
Place the next cake layer on top and assemble the entire cake. We also first soak the top, last cake with syrup, and then grease it with cream. Let it soak in the refrigerator for 4 hours.
We decorate according to your taste and desire.
The simplest recipe for a delicious honey fluff cake
Why fluff? Yes, because the cake layers in this cake seem to be fluffy, loose and very soft. And the cream is special. Made from cottage cheese, which gives our dessert a delicate, milky aroma. And having decorated it with melted chocolate, we get a very elegant looking dessert, as if bought in a store. But the filling will give you away, because there are no such insanely delicious store-bought cakes!
For the test we will need:
- flour - 500 g;
- sugar - 200 g;
- honey - 150 g;
- butter - 100 g;
- eggs - 3 pcs.;
- soda - 1 teaspoon;
- salt - 1/3 teaspoon.
For cream:
- cottage cheese 9% - 600 g;
- boiled condensed milk - 300 g;
- sour cream from 25% fat - 100 g.
Preparation:
1. Beat eggs with sugar. Then pour melted butter and honey into them. Place everything in a steam bath for 15 minutes, constantly stirring the mixture.
At the end, add salt and soda, mix and remove the bowl from the bath.
2. Add flour to the hot mass and knead a viscous, stretchy dough. Cover it with cling film and put it in the refrigerator for 2 hours.
3. Take out and knead the dough already on the table, sprinkling the surface with flour. We divide it into three parts, each of which we roll into a rectangle 26 by 36 cm, placing parchment under the future cake, and rolling out the film on top, which we then remove. And we put the paper with the cake on a baking sheet. Bake at 170 degrees for about 10-12 minutes, after making punctures throughout the cake.
4. From each cake we cut out the pieces we need in size. In this case, 16 x 22 cm. We cut off the edges and put them aside.
5. Beat the cottage cheese together with sour cream in a blender, and then add boiled condensed milk and mix everything again.
Cottage cheese should not be dry!
6. Assemble the cake on a plate, greasing the cakes with cream. Spread the last layer of cake and sides with cream using a spatula. Sprinkle with crushed crumbs from the cake trimmings. Place in the refrigerator for 12 hours.
7. The present dessert can be decorated with melted chocolate. Very elegant and beautiful cake!
Quick honey cake with delicate cream and prunes without cake layers
Of course, there are layers in the cake, but they are baked in one whole layer, and then cut into 2 parts. Cream in this recipe mousse-like, it hardens and makes the honey cake taste very delicate. Sour cream gives it a creamy milky hue, which goes very nicely with prunes. In my opinion, the recipe is quite simple and does not require much effort.
For the test we will need:
- eggs - 5 pcs;
- sugar - 1.5 cups;
- flour - 1.5 cups;
- honey - 1.5 tbsp. spoons;
- salt - a pinch.
For the mousse cream:
- sour cream - 800 g;
- sugar - 1.2 - 1.5 cups;
- honey - 2 tbsp. spoons;
- gelatin - 20 g;
- baking powder - 1.5 teaspoons.
- prunes;
Preparation:
1. Soak prunes in tea for 2 hours.
You can also add 5 tablespoons of cognac here.
2. Beat eggs with sugar until white lush foam. Then pour honey into it.
3. Mix flour with baking powder and combine it with beaten eggs.
4. Cover the bottom of the mold with parchment and pour our dough there. Bake at 180° until done, identifying it with a toothpick (about 30 minutes).
We take the sponge cake out of the mold and trim about 1 cm along the edge. And divide it into two cake layers.
5. Beat sugar, sour cream and honey with a mixer. Pour gelatin into 100-150 ml of water, let it swell and heat it on the stove or in microwave oven until all the grains have dissolved. Pour gelatin into sour cream mixture. Mix everything.
6. Take our form and cover it with parchment on all sides, greasing it with water. Place the first cake layer inside and fill it with half of the cream. Place prunes on top, squeezing out the liquid.
Cover everything with the second cake layer and pour in the second half of the cream. Place in the refrigerator overnight or at least for 2-3 hours.
An hour after pouring the cream, decorate the cake with chopped cake scraps. The dessert is ready, you can invite everyone to drink tea!
Baking homemade chocolate honey cake in the easiest way
"Spartak" is the name of the chocolate honey cake. This dessert looks very impressive and festive. Its loose, porous cakes are soaked in a cream based not just on sour cream, but also on cream. Can you imagine what delicious food awaits you?
We will need:
- flour - 450 g;
- eggs - 3 pcs.;
- butter - 75 g;
- honey - 100 g;
- soda - 15 g;
- lemon juice - 15 g;
- cocoa - 30 g;
- salt - 0.5 teaspoons.
For cream:
- sour cream 25% - 300 g;
- cream 35% - 150 g;
- powdered sugar - to taste.
Preparation:
1. Place a container with sugar, butter and honey in a water bath. Mix everything thoroughly until the sugar grains are completely dissolved.
Quench the soda with lemon juice, mix and add to the honey mixture. Stir until everything increases in volume and turns white.
2. Remove from the bath and add one egg at a time, stirring constantly.
Mix everything quickly to prevent the eggs from curdling in the hot mixture.
3. Mix the sifted flour with cocoa and salt.
Combine flour mixture with honey. Knead the dough until it becomes sticky.
4. Roll it out on parchment, sprinkling it with flour. Bake each cake at 180 degrees for 5 minutes.
While the cake is hot, cut it out using a knife and plate. And so we bake all the cakes.
5. Beat sour cream with powdered sugar and cream until the cream becomes thick and fluffy.
6. Grease the dish with a small amount of cream, place the cake layer and coat it generously with cream, place the next cake layer, and so on.
The cakes are very delicate, be careful not to damage them.
7. Decorate with chopped trimmings and let sit in the refrigerator for 4 hours.
The very delicate structure of the cake will definitely win the hearts of everyone who tastes it at least once!
Video on how to easily prepare a large, soaked honey cake with custard
A juicy custard cake will decorate your holiday table, and not only as a decoration, but also as its central part. After all, it will be very difficult not to notice this handsome man! His delicate taste will be in your memory for a long time.
"Ryzhik" with butter cream (based on condensed milk with butter)
We will need:
- sugar - 1 glass;
- flour - 2.5 cups;
- butter - 100 g;
- honey - 2 tbsp. spoons;
- eggs - 2 pcs.;
- soda - 1 teaspoon.
For cream:
- butter - 250 g;
- condensed milk - 1 can.
Preparation:
1. Melt sugar, honey and butter in a water bath.
In a separate container, lightly beat 2 eggs with a fork and pour them into the honey mixture only after the butter has completely melted.
2. After the grains of sugar have dissolved, add quicklime soda into the mixture. Stir and wait for it to react with honey. When the foaming process is over, remove our honey dough base from the heat.
3. We begin to add the sifted flour, kneading the dough. When it becomes difficult to stir in the bowl, start kneading on the table, sprinkling it with flour. Wrap it in film and put it in the refrigerator for an hour.
The dough should be soft and slightly sticky to your hands.
4. Take it out of the refrigerator and divide it into eight parts. Roll each into a thin layer on parchment, cut out a round cake of the required diameter from it and bake it together with the scraps in a preheated oven for about 5 minutes at 180 degrees. This is how we bake all the cakes.
The dough is sticky, so you can roll it out through film or dust it with flour.
5. Take butter at room temperature and beat it thoroughly with a mixer.
Add condensed milk little by little. It should also be at room temperature.
6. Assemble the cakes, coating them with cream. Knead the scraps into crumbs and sprinkle them on our cake. We leave it for 2 hours just on the table, and then put it in the refrigerator overnight.
This is such a wonderful “Ryzhik”!
The best honey cake in a slow cooker at home
If you have never tried baking in a slow cooker, then you are missing out! This kitchen essential makes incredible desserts that you will absolutely love. The cake turns out quite tall due to its bowl shape.
For the test we will need:
- eggs - 5 pcs.;
- flour - 280 g;
- baking powder - 1 pack;
- coffee - 2 teaspoons;
- boiling water - 150 ml;
- honey - 5 tablespoons;
- vegetable oil - 90 ml.
For cream:
- boiled condensed milk - 1 can;
- condensed milk - 140 ml.
For impregnation:
- coffee - 1 teaspoon;
- sugar - 1 teaspoon.
And also: walnuts - 120 g.
Preparation:
1. Dissolve 2 teaspoons of coffee in boiling water and leave it until it cools completely.
2. Break the eggs, separating the whites from the yolks. Beat the whites first at low speed, gradually increasing it. When the mass becomes white, but not yet very dense, we begin to introduce sugar in several stages. We send two thirds of the total amount of sugar here, leaving the rest for the yolks.
The mass should become thick and dense.
3. Now beat the yolks with the remaining sugar until the mass is homogeneous and increased in volume.
4. Add vegetable oil, honey and coffee, which has cooled by this time, to the beaten yolks. Beat everything well.
5. Gradually stir the flour and baking powder into the coffee-yolk mixture.
Now we add our proteins into the dough in parts.
6. Grease the multicooker bowl with butter and pour the dough into it. Set the “Baking” mode and the time to 1 hour 30 minutes. Close the lid. After cooking is finished, turn off the multicooker, open the lid and leave to cool for 10 minutes.
7. Remove the biscuit from the bowl using a steamer container. We wait until it cools down completely.
8. For the cream, mix boiled condensed milk with regular condensed milk.
9. Cut the biscuit into 4 layers. This can be easily done using thread. First we make cuts on the sides, and then we pull the thread through them and we get an even, beautiful cake.
In half a glass of boiling water, dilute a teaspoon of coffee and a teaspoon of sugar and soak each of the cakes with this mixture.
Grease with cream and sprinkle with finely chopped nuts. Place the next cake layer and assemble the cake completely. Decorate with nuts and melted chocolate.
Beautiful honey dessert for tea will delight you and your loved ones!
Friends, I really hope that baking desserts brings you as much pleasure and satisfaction as it does me. Pamper your loved ones with sweets not only on holidays, but also on ordinary days. After all, homemade cakes are much tastier than store-bought sweets!
Bon appetit!
Some general tips for making Honey cake according to the classic recipe: firstly, the number of eggs is indicated for category C-0 (these are large eggs), if you have a different category, and the eggs are correspondingly smaller, then take 4 pieces.
Secondly, the taste of the cakes depends very much on the honey: the darker the honey, the more saturated honey taste will be at the cake. But be careful - dark honey can give a slight bitterness. You can take liquid or thick honey (I use the latter option).
Let's start preparing our Honey cake (classic recipe).
In a bowl, lightly whisk the eggs.
In a small saucepan with a thick bottom, combine 200 g of sugar, honey and half the butter. Let the honey melt over medium heat, stirring. Pour the eggs into the honey-butter mixture and stir until the sugar and butter dissolve. I cook for 5-7 minutes.
I add soda and leave it on the heat for another minute. Everything should double in size. I take it off the fire.
I pour the mixture from the pan into a large bowl and gradually add the flour. I knead the dough until smooth. Carefully form a ball and let the dough cool for a couple of minutes.
I divide the dough into eight parts and roll each into a ball. I cover with a towel to prevent it from getting airy while the oven is heating up (temperature 200°C).
I roll out a thin layer from each bun, prick it with a fork and put it in the oven (3 minutes per cake).
To prevent the cake from becoming deformed, roll it out directly on the paper and then transfer it to a baking sheet.
From the still warm cake, I cut out a circle or square of the required size.
I put what’s left of the cake layers into a blender and grind it - they will be used to decorate the cake.
Now you can start preparing the cream.
The classic Honey cake has sour cream, but I suggest making two at once delicious cream: with condensed milk and sour cream.
When choosing sour cream for cream, you need to remember one thing - the higher the fat content of the sour cream, the juicier the cake will be.
For sour cream, beat the sour cream with a mixer, gradually adding the remaining sugar. This will take 10-15 minutes of your time.
For the second cream, you need condensed milk without unnecessary additives. No condensed milk or condensed milk product It won’t work with vegetable fats.
Beat the remaining softened butter with condensed milk into a homogeneous cream.
Every weekend I turn into a fairy. Of course, kind. I have to introduce the art of transformation in the kitchen. Yes, yes, don't be surprised. It is necessary to invent and recreate cooking masterpiece, which only good wizards can do. Soon there will be a holiday in our family - the birthday of our youngest daughter. And I have already received an order from the future birthday girl - to cook a delicious cake, because she invites all her friends to the holiday.
What kind of cake should I bake this time? I bake often sponge cakes according to different recipes, and they sell out with a bang - they are consumed with pleasure by my household. But this time I decided to bake home cake"Honey" My youngest somehow favors him more.
It turns out very aromatic and tender, and will certainly bring great pleasure, especially to those who love honey. After all, the cake layers of a honey cake prepared at home turn out to be very fluffy and soft, and after soaking delicate cream it just melts in your mouth, you can’t resist eating another piece.
Preparing a homemade honey cake does not require much time; the main thing here is to knead the dough for the cakes well. I hope the children's party will be wonderful, and my daughter and the guests will be happy.
Cake preparation time is a maximum of one and a half hours.
So, let's start witchcraft.
Ingredients
- For the test:
- Honey - 4 tbsp. l.
- Sugar - 1 glass
- Eggs - 4 pcs.
- Baking soda - 1 tsp.
- Butter - 150 gr.
- Flour - 3 cups
- Vegetable oil for
oiling the parchment - For cream:
- Sugar - 1.5 cups
- Sour cream - 500 gr.
- Walnuts for sprinkling - 50 gr.
Instructions
- We start by preparing the dough. Place honey and sugar in a small saucepan and place in a steam bath.
- After the grains of sugar and honey have dissolved, add the butter to the pan.
- And as soon as it melts, add soda.
- And, having thoroughly mixed the whole mixture, pour in the already beaten eggs.
- Cook the mixture in a steam bath for about five minutes - it will gradually lighten and approximately double in size.
- Remove the saucepan from the bath and gradually add flour to the mixture.
- In all the recipes I have come across when preparing honey cake, the dough is usually made thick - that is, it needs to be rolled out into layers. I prefer to make the dough liquid (the consistency is something like thick sour cream) so that it can be poured onto a baking sheet - this way, in my opinion, the cakes turn out much softer and fluffier.
- Pour the finished dough onto oiled parchment placed on a rimmed baking sheet and place in the oven to bake for about 15 minutes at 200°C. This amount of dough was enough for me for two baking sheets measuring 30x30 cm.
- Preparing the cream. In a bowl with a mixer, mix sour cream and sugar.
- Beat thoroughly until the sugar is completely dissolved.
- Forming a cake. Ready-made cakes carefully cut on all sides.
- Divide each cake into 2 equal halves. We put the trimmings aside for now.
- I divided the dough by eye before baking, so the second cake turned out to be very thick and fluffy - I had to cut it into 2 halves, and then each of them into 2 more parts. As a result, I only got 6 cakes.
- Now generously coat each cake with cream.
- And lay it out in an even stack.
- Trimmings from the cakes along with walnuts Place in a blender bowl and grind into crumbs.
- Coat the cake on all sides with cream and sprinkle with crumbs.
- Here, in fact, the homemade honey cake is ready. True, it wouldn’t hurt to let it sit in the refrigerator for a couple of hours for soaking and then it can be served festive table along with the seagull.
My cake may have turned out a little unsightly, but it tastes simply impeccable. Bon appetit!
Among all the cakes that our grandmothers and mothers baked, “Medovik” remains one of the most beloved. It is appropriate for any holiday, starting from March 8 and ending with a meeting. Those who have never tried to bake this cake are sure that it is very difficult. In fact, prepare "Honey cake" In this article we will introduce you to different recipes and share options for creams.
Delicacy for the Empress
Did you know that the seemingly simple “Honey Cake” is a whole story that began about two hundred years ago? They say that a certain mysterious culinary specialist first prepared this sweet temptation for the beautiful Elizaveta Alekseevna, who was the wife of the Emperor and Autocrat of All-Russia Alexander the First.
Many years have passed, time has changed, and with it the recipe. The “Medovik” cake is a simple one, made from honey cakes and sour cream based cream, and still remains the most favorite dessert.
Classics of the genre
So, if you decide to bake Honey cake, it’s easier than ever to start with the basic, classic recipe.
To prepare the dough, prepare:
- Eggs - 3 pieces.
- Premium wheat flour - 3 cups.
- Honey - 3 heaped tablespoons.
- Soda - 1 tablespoon.
- Sugar - 1 glass.
For the cream you need:
- Sour cream with a fat content of at least 20% - 800 grams.
- Sugar - 1 glass.
Magic dough
First of all, let's start kneading the dough. Take a stainless steel pan and crack the eggs into it. Add honey, soda, sugar and mix thoroughly. Place on high heat and, without stopping stirring, wait until the mass triples in volume and acquires a golden color. The consistency of the mixture should be foamy.
Remove the pan from the heat and slowly, in small portions, add the sifted flour, constantly stirring. When the dough becomes homogeneous, divide it into eight equal parts.
Baking secrets
Take a springform pan of the required size, grease the bottom and sides vegetable oil and line the bottom with parchment. We spread the dough and carefully, without using a rolling pin, level it along the bottom with your hands or a spoon.
Place in a preheated oven and bake each cake for 7-12 minutes at 180 degrees. To remove the cakes without damaging them, take the bottom out of the mold, turn it over onto the surface with the parchment facing up and carefully remove it.
The magic of cream
While our cakes are getting a golden blush, let's make the cream. To do this, take sour cream, combine it with sugar and beat well with a mixer or immersion blender. When the cakes have cooled and hardened, our cream needs to be carefully distributed between the cakes, spread the last cake on top and put the cake in the refrigerator for complete soaking. This usually takes 12 hours. The top of the finished treat can be sprinkled with crushed walnuts or confectionery sprinkles. As you can see, preparing the classic “Honey cake” is as easy as shelling pears!
Condensed rivers, honey banks
If you are familiar basic recipe You can try your hand at a more complex version. We propose to prepare a tender, tasty, aromatic, but more complex “Honey cake”. The recipe is simple, but this is only at first glance. In fact, you will have to tinker with it. But as a result, you will get an airy, sweet, and at the same time not at all cloying delicacy.
For the dough we will need the following ingredients:
- Premium wheat flour - 500 grams.
- Margarine - 100 grams.
- Eggs - 2 pieces.
- Honey - 2 full tablespoons.
- Soda - 1 teaspoon.
- Sugar - 150 grams.
- Salt is on the tip of the knife.
For the cream prepare:
- Butter with a fat content of at least 72% - 250 grams.
- Boiled condensed milk - 1 can.
As you can see from the list of products, this is not the simplest “Honey cake”. But the effort is worth it!
Water bath to the rescue
We start cooking, as always, with the dough, which is kneaded in a water bath. To build it, you need to choose two pans. One should be large, and the other a little smaller. The first one is placed in the second one.
Fill a large saucepan halfway with water and put it on the fire. When the water boils, cut the margarine into large cubes, put it in a smaller saucepan and place it in a larger saucepan. Thanks to such an improvised water bath, the margarine will quickly melt.
When this happens, add sugar, honey and salt to it. Continue stirring until the sugar is completely dissolved.
Break the eggs into a separate container and beat them lightly with a fork. Then pour them into the total mass in a thin stream and mix. The water bath will prevent the eggs from curdling.
After a minute, add soda and mix thoroughly again. The mixture will magically begin to turn into a foamy mass and increase in volume. As soon as this happens, turn off the heat and begin to gradually add flour to our mixture. To avoid the formation of lumps, the dough must be constantly kneaded until smooth and soft.
Divide the dough into 8 identical koloboks and roll each one out with a rolling pin. If the dough cools down and loses its elasticity, it can be put back into the water bath, where it will heat up and become pliable again.
Bake the cakes on a baking sheet using parchment at 180 degrees for 10-15 minutes.
Sweet moments
When the cakes are baked and cooled, let's start preparing the cream. Cut the butter into cubes and soften it. Then open the can of condensed milk and add to the butter. Mix thoroughly. Then turn on the mixer and beat the cream.
Coat the cooled cakes generously with cream; the ugliest cake can be crumbled and decorated with cake on the sides and top. We put the resulting culinary product in the refrigerator overnight, where it will soak and reach the desired state.
Of course, it cannot be said that preparing this “Honey cake” is as easy as shelling pears - the water bath alone is worth it! And, nevertheless, the efforts will not be in vain, because absolutely everyone will fall in love with this cake!
Hastily
If you don’t have much time, and you don’t really want to bother with the cake, you can prepare a quick “Honey Cake”, a simple recipe with a photo of which we suggest you master (what if it comes in handy?).
For the test we need:
- Eggs - 4 pieces.
- Wheat flour - 3 cups.
- Sugar - 1 glass.
- Honey - 1 glass.
- Walnuts - 50 pieces.
- Baking powder - 2 heaped teaspoons.
For the cream we will use:
- Sour cream 35% fat - 400 grams.
- Powdered sugar - half a glass.
- Vanilla - 1 pinch.
Handmade
First of all, we peel the nuts and chop them using a knife or blender. In a separate container, beat the eggs with a mixer with the addition of sugar and honey. Then add flour, nuts, soda and mix everything well. Form a large bun, place it in a bowl and cover with a clean towel or leave to rise in a warm place for 3-4 hours.
After this time, preheat the oven to 200 degrees. Take a baking sheet and cover it with oiled parchment. Then divide our dough into 6-8 equal parts, roll each into a thin layer and bake for 6-8 minutes.
Under powdered sugar
When the skins have cooled and are ready to spread, we begin to prepare the cream. To do this, beat sour cream with powdered sugar and vanilla. Then we coat each cake with cream and put our cake in the refrigerator. When serving, it can be decorated with walnuts, crushed almonds or grated chocolate. Try making this “Honey Cake”: the recipe is simple, quick to make, and the dessert turns out very tasty.
Multi-cooker assistant
If you have a multicooker in your house, baking Honey cake in it is as easy as shelling pears! This miracle assistant will save your time and nerves. Moreover, thanks to her, even those who have never baked anything can master this dessert. So, we invite you to try this easy-to-prepare Honey Cake. A simple recipe in a slow cooker will pleasantly surprise you with its convenience and absolute accessibility.
To make the dough, prepare:
- Wheat flour - 3 cups.
- Eggs - 5 pieces.
- Soda - a little more than half a teaspoon.
- Sugar - 1.5 cups.
- Honey - 5 tablespoons.
For the cream we need half a liter of sour cream and 3 tablespoons of sugar.
Soon soon
First of all, beat the eggs with sugar until a stiff foam forms. Then add honey and lightly beat again.
Carefully pour flour and soda into the resulting mass, mix the dough with a mixer until smooth and pour it into a pre-greased vegetable or olive oil multicooker bowl. We set the “Baking” mode and wait until the miracle assistant brings our dough to readiness, then we take it out and cut it into cakes with a long and sharp knife (the thinner they turn out, the better).
To prepare the cream, beat sour cream and sugar. Then we form the cake, spreading each layer with cream. Place in the refrigerator to soak. That's all!
Creamy heaven
And finally, we want to tell you one more secret, thanks to which you can diversify the recipe. Honey cake - simple and delicious dessert, but they will surprise few people. How can you diversify it? Of course, creams! Try soaking your “Honey cake” with custard, you will definitely like it!
Chocolate fairy tale
To prepare chocolate cream, have to take:
- Eggs - 3 pieces.
- Sugar - 150 grams.
- Flour - 3 tablespoons.
- Milk - 400 grams.
- Starch - 1 heaped tablespoon.
- Vanilla is on the tip of the knife.
- Butter - 150 grams.
Mix everything except the oil in a saucepan and cook over low heat until thickened. The main thing is to stir constantly so that lumps do not form. Leave to cool. Then beat the butter and add the custard mixture into it in small portions. Beat without stopping until smooth. Ready cream should resemble 25% sour cream in thickness.
