Everyone knows what a delicious Honey cake looks like, but not everyone knows how to prepare it correctly. By visiting my website, you can find the most delicious cake recipes, which, by the way, were prepared and tested by me. the classic recipe can be prepared in a variety of ways, and you can find several of them in this article.

Classic recipe for “Honey cake” with photos and step-by-step preparation

Probably not everyone knows that the Medovik cake appeared about two centuries ago and only high-ranking people, that is, the Russian nobility, could enjoy its wonderful taste. In Soviet times, a lot changed, and almost everyone could enjoy this sweetness, since the cake was sold in many confectionery stores. I want to provide you with a cake recipe that you will undoubtedly like and remember the taste for a long time.

INGREDIENTS:

• 2 medium eggs;
• 1 tbsp sugar;
• 100 g butter;
• 3-4 tbsp. l. honey;
• 2 tsp. baking soda;
• 3.5 tbsp flour. You may need a little more flour, check the consistency of the dough;

• 250-300 g butter;
• 1 b. condensed milk;

PREPARATION:

Here we have presented you with a classic recipe for the Honey cake. If you follow all the recommendations correctly, then such a sweet will become your favorite and you will undoubtedly add the recipe to your notebook. Bon appetit!

Dear readers of my site! I would like to bring to your attention a classic honey cake recipe. We can say that this is our family recipe, since my grandmother made the cake. I baked it myself several times, and every time I admire the taste of the cake, they cannot be compared with anything. I won’t describe its taste for a long time, but rather I’ll go straight to the description of the recipe.

INGREDIENTS:

• 6 tbsp. flour;
• 4 things. small eggs;
• 100 g butter;
• 4 tbsp. l. honey;
• 2 tsp. soda (but without a slide);

• 1 kg of sour cream (it is best to take homemade one, it is richer);
• 2 tbsp. Sahara;

PREPARATION:

PREPARATION OF CREAM:

Mix sour cream with sugar and beat well with a mixer until you get a thick cream;

If the sour cream is not very thick, you can add a thickener, then you will get a cream of the desired concentration;

The cakes and cream are ready, you can start shaping the cake itself. Grease each layer with sour cream. It should be at least 10 cm high. To decorate the cake, sprinkle with finely crushed crumbs. Place the baked goods in the refrigerator and let them soak.

You can see a photo of the recipe for the classic Honey cake on my website. Having tried many cakes, I can say with confidence that this one is worthy of your attention, since its taste cannot be compared with anything else. We can say that he is “flawless.”

INGREDIENTS:

• 230-250 gr. Sahara;
• 4 tbsp. l. honey;
• 4 things. eggs;
• 1 tsp. soda;
• 480-500 gr. flour;

Custard:

• 1.2 l. fresh milk;
• 620 g sugar;
• 40 gr. butter;
• 140 gr. flour;
• 4 pcs eggs;
• 2 p. vanillin or vanilla sugar;

PREPARATION:

PREPARATION OF CREAM:

1. Before preparing the cream, put the flour in the oven at 110 degrees for 5 minutes, then the cream will have a light, nutty flavor;
2. Pour all the milk into the pan, add sugar and bring the mixture to a boil;
3. Take eggs and flour, mix them well so that there are no lumps;
4. Next, add the milk mixture to the flour mixture and beat with a mixer until a homogeneous mass is obtained;
5. Place the cream back on the stove and bring to a boil, gradually stirring until it becomes thick;
6. When the cream has become thick, add butter and vanillin and mix. We wait until it cools down.

So, we have both the cake layers and the cream ready, we can start shaping the cake itself. Grease each layer and edges of the cake with cream.

Grind the crumbs from the cake and sprinkle them over the Honey cake.

Be sure to put it in a cool place or refrigerator for at least 12 hours. This time will be enough for the cake to soak.

You can also find a recipe with a photo of the classic Honey cake on my portal.

Bon appetit everyone!

Honey cake in a frying pan

Almost every person associates the Honey cake with childhood, because its honey taste cannot be compared with anything. Today for you, my dear users, I have prepared a classic honey cake recipe in a frying pan. This is not a joke at all; indeed, “Medovik” can be cooked in a frying pan and it is practically no different from what is cooked in the oven. Let's start baking the most delicious honey cake.

INGREDIENTS:

• 2 eggs;
• 2 tbsp honey;
• 200-220 g flour;
• 200 g sugar;
• 60-80 g butter;
• 1 tsp soda;
• 1 p vanillin or vanilla sugar;

• 600 grams of sour cream (choose the fattest one);
• 1 tbsp sugar or powder;

PREPARATION:

1. Before baking the cake, prepare the cream, since it needs time to harden. It is best to use thicker sour cream, but you can also use 20%, but not lower than the fat content, since it is difficult to beat and will flow down the baked goods;
2. Take sour cream and add sugar or powdered sugar to it, beat until you get a glossy mass. This is our cake cream. It should be thick. You can also add vanilla sugar for taste;
3. Place the cream in the refrigerator and cover it with a lid or cling film, so it will not absorb the odors of the cooked dishes;
4. Let's start preparing the dough. Prepare a water bath. In a bowl, mix honey with butter, stir gradually until you get a homogeneous mass;
5. Take another bowl and beat the eggs with sugar until white foam;
6. Add baking soda and whisk again;
7. Combine the egg mixture with the honey-butter mixture and stir gently;
8. Remove our mixture from the water bath and gradually pour flour into it;
9. Divide the resulting dough into 8 equal parts. Leave one and start baking your cake from there. Wrap the remaining dough in film and place in the freezer;
10. Place the frying pan on the stove, and while it is heating up, roll out the cakes. Before you put it in to bake, you must immediately make a mold for it, that is, the cake must be ideally shaped, without unnecessary corners;
11. Baking cakes in a frying pan is much faster. When the crust turns brown, turn it over to the other side and that’s it, your crust is ready. It takes about 1 minute to cook the cake on each side. If anything is unclear to you, the step-by-step recipe for the classic Honey cake can be seen in the photo;
12. Grease our cake with cream and place it in the refrigerator to soak;
13. Sprinkle honey cake on top and sides. You can even sprinkle some coconut flakes on it, which is a nice combination.

If you don’t want to spend a lot of time preparing a cake, but want something sweet for tea, then “Honey cake” in a frying pan is the perfect solution.

Dear readers and simply guests of my site! I just couldn’t help but share this recipe with you. While looking through my old cookbooks, I came across a classic naked honey cake recipe, and I just couldn’t ignore it and not tell you about it. “Medovik” is prepared very quickly, the ingredients are affordable, I think every housewife will have all the necessary ingredients in the refrigerator. So let's start baking an incredibly delicious cake.

INGREDIENTS:

• 3 small eggs;
• 1 tbsp sugar or 200 g powdered sugar;
• 3 tbsp. l. honey with a slide;
• 180-200 g butter;
• 1 tsp soda;
• 500 g sifted flour;

• 1300 grams of sour cream, no less than 30% fat;
• 300 grams of powdered sugar;
• 1 p vanilla sugar;

The recipe for the classic Medovik cake allows you to prepare it with condensed milk cream, and not just with sour cream. The choice depends on your tastes.

PREPARATION:

You can use cookie cutters. Fill them with chocolate and put them in the refrigerator. When the decoration has frozen, simply place it beautifully on the cake along with the strawberries.

This cake can be prepared for a variety of events, because it is not only tasty, but also beautiful. Visit my website and a wide variety of cake recipes await you; undoubtedly, one of them will take pride of place in your cookbook and become a favorite in your family.

You know, usually in recipes for “Medovik” they begin to tell the classic story of its origin. And I want to tell you another story. If you're not interested, you can no doubt skip straight to the recipes with step-by-step photos below. But I found the story funny.

Unfortunately, I don’t remember where I read it. I remember exactly - it was an English-language culinary blog. The woman, the author of the blog, has a Russian husband. As soon as all her friends found out about this and, knowing her passion for cooking, they immediately asked “can I cook something Russian.” And she was not at all a great connoisseur of our cuisine. Of all the familiar options, I decided to settle on this cake, which I once tried in a pastry shop. In order not to bore you with a long story... In general, as a responsible person, she began by searching for a recipe on the Internet, more precisely on the RuNet, passing the pages through a translator program. And I was shocked that there were hundreds of them and they were all different and not alike! How so? As I understood from her words, in the West, as a rule, all recipes for the same dish differ little from each other. She chose one, which, according to the description, was most similar to the taste sensations received from eating a cake in a pastry shop. Started cooking. And then – shock! The cakes are as hard as a sole, the cream (sour cream) all flows down the sides. I was upset and wanted to throw it away, but at the last moment I resisted and put it in the refrigerator “until tomorrow,” just in case. And how surprised she was when in the morning she received exactly what she wanted, a soft, soaked, tender, delicious, melting “Honey Cake”.

Classic honey cake recipe

Traditionally, the dough is brewed in a water bath and this is exactly the classic. Everything else is variations on a theme. But the cream may be different. We will first look at how to prepare the dough and bake the cakes. And then we’ll move on to cream recipes.

Ingredients:

• flour - 3 cups;
• softened butter – 2.5 tbsp;
• sugar – 1/2 cup;
• honey – 3 tbsp;
• soda – 1.5 tsp;
• eggs – 3 pcs.

Preparation:

1. We will place the dough in a water bath, so from the very beginning we take a pan suitable for this. Add butter.
2. Add sugar.
   
3. Add soda.
   
4. Breaking the eggs.
   
5. We put honey. It can be either liquid or candied. It’s easier to work with liquid, so you can melt the thick one in the microwave or over hot water, or you can put it as is, it doesn’t affect the taste in any way.
   
6. Mix well. In a large saucepan, bring water to a boil, put our ingredients on it. Reduce the heat and continue stirring while heating.
   
7. After some time, usually it takes 15-20 minutes, the mixture will turn white and become more fluffy.
   
8. Remove from the bath and sift the flour into it.
   
9. The dough will be somewhat runny. You can do it as follows: correctly, if you have time, put it in the refrigerator overnight. It will thicken there. If you don't have time or don't want to, add more flour until you feel it can be kneaded with your hands.
   
10. Transfer to a cutting board dusted with flour and knead a little with your hands.
    
11. We divide it into several identical parts according to the number of layers. Usually 8-10.
    
12. Roll out with a rolling pin, cover with a plate and cut with a knife. Don't throw away the scraps! We will still need them.
    
13. Place the pieces on a baking sheet lined with baking paper or a silicone mat.
    
14. Bake in an oven heated to 200°C until done. The finished cakes turn brown and become hard.
    
15. We also bake the scraps. Lay everything out to cool.

The preparations can be made in advance and stored in the cold, in foil. Before moving on to the cream, let's first look at another version of the dough for honey cake.

A simple recipe for Honey cake

Ingredients:

• eggs – 3 pcs;
• sugar – 1 glass;
• honey – 2.5 tbsp;
• flour – 2 cups;
• soda – 1 tsp. without slide;
• vinegar – 30ml.

How to bake:

It's time to move on to creams that you can prepare for the cake at home. The most popular are sour cream and custard. Let's see their recipes and photos.

Sour cream for “Medovik”

In the Soviet Union, many people prepared sour cream. Perhaps because it was one of the most inexpensive and accessible options.

Ingredients:

• sour cream with maximum fat content – ​​0.5 l;
• granulated sugar – 1 cup.

How to whip cream:

1. And we will just beat it. By the way, I remember as a child we had such a hand mixer in the form of a jar with a screw-on lid, into which two whisks and a handle were inserted. You twist it, the whisks rotate and whip the sour cream.
2. Of course, in today's world we will use an electric mixer. The sour cream should be cold, and the finer the sugar, the better. Whisk until it dissolves completely.
3. Coat the cake and put it in the refrigerator for 12 hours.

Cream with sour cream and semolina

Very gentle, not too runny, but soaks the cake well.

Ingredients:

• sour cream – 3-4 tsp;
• semolina – 1/2 cup;
• milk – 0.5 l;
• sugar – 3 tbsp;
• butter – 70g.

How to cook:

Custard for “Medovik”

Also a very popular and tasty option. To give the cake a caramel color, add chocolate.

Ingredients:

• sugar – 2/3 cup;
• butter at room temperature – 200g;
• eggs – 3 pcs;
• chocolate – 100g;
• starch - 3 tsp.

How to brew:

How to decorate “Honey cake”

Usually the same scraps from the cakes are crumbled after cooling. Sprinkle the top and sides of the cake with crumbs.

You can grate chocolate and decorate with finely chopped nuts: walnuts, hazelnuts.

Sometimes pieces of prunes and nuts are placed on a layer of cream between the cakes. Or fruit, but it seems to me that the fruit in this cake is somehow not very good. But it's up to you.

Choose your favorite Medovika dough recipe and cream for the layer. In any case, both recipes are very successful, each is good in its own way. And bon appetit!

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.

Hello, friends! This is the same cake that all your loved ones, family and friends will love! The Honey cake has gained popularity and acquired many fans a long time ago. And all because honey cake can be easily prepared at home, and it will turn out no less tasty than that of professional confectioners. The honey cake recipe 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? We will tell you and show you how to make a simple and delicious honey cake recipe at home!

Honey is not only tasty, but also a very healthy product, it contains all the microelements and minerals that are so beneficial for the blood.

It even resembles human blood plasma in composition. This beekeeping product is so useful that the only negative qualities can be attributed to an allergy to honey and its high calorie content. For this reason, eating without control is a direct route to the gym, where you will lose those honey pounds. Of course, when honey gets into the dough, it loses its healing properties, but you can eat honey cake and bite with a spoon, or eat medicament from a bowl.

What are the properties of honey that have a very good effect on any organism:

• Coughs are treated with honey by dissolving a teaspoon in a glass of boiled milk;
• The doctor is also indicated for diseases of the heart and blood vessels;
• Some believe that giving a drunk person a spoonful of honey every half hour can cure him of alcoholism;
• Honey gives strength, as it is completely absorbed by the body and absorbed into the blood;
• Increases the level of hemoglobin in the blood;
• Reduces the possibility of sclerosis;
• Treats anemia.

This is not a complete list of the beneficial properties of the medicinal product, but you should only eat natural honey, it is very good if you have the opportunity to buy it directly from the apiary. What is sold in stores can do more harm than good, since honey in beautiful jars is subjected to heat treatment and the addition of various preservatives for long-term storage.

Classic honey cake recipe

Recipe No. 1

Ingredients:

• 10 eggs,
• 400 g sugar,
• 4 tsp. soda,
• 100 g honey,
• 1.2 kg flour,
• 800 ml milk,
• 300 g butter,
• vanillin,
• salt to taste.

Cooking method:

Mix butter, honey, salt and 200 g of sugar and place in a water bath. After 5 minutes, add 4 beaten eggs, cook for 5 minutes. Then add soda. Remove from heat, add flour, knead the dough, divide into 9 parts, roll out the flatbreads, bake at 200 °C. Beat eggs, add sugar, vanillin, flour, milk, cook until thick, then cool. Beat. Grease the cakes with cream. Chop the cake scraps and sprinkle them over the cake.

Recipe No. 2

For the test:

• 2 tbsp. l. honey
• 50 g butter
• 80 g sugar
• 2 eggs
• 2 tsp. soda
• 3 cups flour

For cream:

• 150 g butter
• 100 g powdered sugar
• 200 g sour cream

Cooking method:

1. Melt sugar and butter in a water bath. When the sugar dissolves, add slightly beaten eggs, soda, then quickly mix the mass. A foamy mass should form, the volume of which will increase three times.
2. Stirring constantly, gradually add flour. Knead the dough, which should be liquid. Remove the bowl from the water bath and let the dough cool.
3. Divide the cooled dough into 7 equal parts. Use flour to dust the table if the dough is too sticky. Preheat the oven to 180°C. Roll out each piece of dough into a round shape. Line a baking tray with baking paper and grease it a little. Place a layer or two on it and bake for 3 minutes. Bake the last, seventh cake until browner, crumble it to sprinkle on the cake.
4. Cream: beat butter softened at room temperature with powdered sugar, then add sour cream. At the same time, do not stop beating.
5. Place the cakes one on top of the other, brushing with cream. Coat the top and sides of the cake with cream, sprinkle with cake crumbs.

A simple recipe for honey cake dough

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, butter in a water bath, then add beaten eggs, baking powder and a little flour, beating the mixture well with a mixer, 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.

Homemade honey cake recipes

Cake "Honey Express"

Ingredients:

• 800 g honey,
• 4 eggs,
• 400 ml sour cream,
• 2 tsp. soda,
• 1.2 kg flour,
• 1.5 liters of milk,
• 100 g semolina,
• 2 cans of condensed milk,
• zest of 2 lemons,
• 200 g butter.

Cooking method:

Mix honey, eggs, sour cream, soda and flour, knead the dough. Divide into three parts, roll out, bake the cakes. Cook semolina porridge, cool, add condensed milk, butter, chopped zest, beat. Grease the cakes with cream and leave to soak overnight.

Hutsul honey cake

Ingredients:

• 4 tbsp. l. honey,
• 300 g sugar,
• 250 g butter,
• 4 eggs,
• 1.5 tsp. soda,
• 600 g flour.

For cream:

• 300 g sugar,
• 300 ml sour cream.

Cooking method:

Combine eggs, sugar, honey and butter, mix. Place the mixture in a water bath, add soda and some flour. After the mass has thickened, lay out the dough and add the remaining flour. Bake the cakes. Beat sugar with sour cream. Coat each layer of dough with cream. Place in the refrigerator for 4-5 hours.

Chocolate honey cake

If you want to bake a chocolate honey cake, you can find the recipe for it from the recommendations below. The honey base, supplemented with cocoa, reveals the taste of the dessert in a new way and makes it more interesting and refined.

Ingredients:

• eggs - 3 pcs.;
• butter - 100 g;
• sugar - 150 g;
• honey - 80 g;
• soda - 20 g;
• flour - 400 g;
• cocoa - 100 g;
• sour cream - 700 g;
• cream - 200 g;
• powder - 200 g;
• lemon juice - 40 ml.

Cooking method:

The first 5 components from the list are combined, heated to a boil, after which the sifted components are mixed in. Allow the dough to cool, proof, divide into portions, form them into thin cakes and brown them. Beat sweetened sour cream and cream separately until stiff and combine everything together. Coat the chocolate layers.

Lenten cake “Honey cake”

For the test:

• 200 ml strong tea,
• 1 glass of honey,
• 1 cup of sugar,
• 7 tbsp. l. vegetable oil,
• 1 tsp. soda,
• 1 tbsp. l. vinegar,
• 4 tbsp. l. raisins, flour

For the glaze:

• 1 cup cocoa powder,
• 1 tbsp. l. honey,
• 1 tbsp. l. Sahara,
• 1 tbsp. l. water

Cooking method:

Combine strong tea, honey, sugar, vegetable oil, slaked soda, raisins, add flour, knead the dough to the consistency of thick sour cream. Divide into 2-3 parts, roll out the cakes. Bake at 150°C. You can add cocoa powder to one of the cake layers. Spread the finished cakes with jam and combine (the middle one is the cake with cocoa). Spread the top with glaze. Decorate with nuts.

Glaze. Mix all the ingredients for the glaze, bring to a boil, then cool slightly.

Honey cake with peanuts

Prep time: 25 min Cooking time: 35 min Servings: 4

• 8 eggs
• 300 g flour
• 350 g sugar
• 100 g honey
• 100 g shelled peanuts
• 150 g sour cream
• 50 g butter
• 50 g canned cherries
• 10 g margarine
• 5 g baking soda

Cooking method:

1. Break the eggs, carefully separate the whites from the yolks. Beat the whites with 150 g of sugar, grind the yolks with 50 g of sugar. Add flour to the whipped whites and mix thoroughly. Put soda, yolks, 20 g honey, 20 g butter, beat.
2. Place the dough in a mold greased with margarine and bake in an oven preheated to 220−230 °C for 25−35 minutes. Cool the biscuit, cut lengthwise into 2 parts.
3. Beat sour cream with the remaining sugar and butter using a mixer.
4. Fry the peanuts in a frying pan without oil, chop them, mix with the remaining honey.
5. Spread the sponge cakes with most of the sour cream and combine. Grease the top of the cake with the remaining cream and cover with the honey-nut mixture.
6. Leave the cake for 20-30 minutes in a cool place, decorate with cherries, cut into portions.

Honey cake with sour cream

Ingredients:

• Flour - 3 cups
• sugar - 1 glass
• chicken eggs - 2 pcs
• honey - 2 tbsp. l
• butter - 50 g
• soda - 2 tsp.
• Full-fat sour cream – 150 g
• sugar - 1 glass.

Cooking method:

After you have prepared all the necessary products, beat the eggs into a deep bowl, add honey, one glass of sugar, butter and soda slaked in vinegar. Place the whole mixture in a water bath and bring to a boil, stirring constantly.

Then remove from heat, add three cups of sifted flour and mix everything thoroughly.

Place the entire mass on a floured work surface, knead the elastic dough with your hands and divide it into nine equal parts. Then carefully roll out each piece using a rolling pin, place it on a baking sheet sprinkled with flour and bake in an oven preheated to 200 degrees for 3-5 minutes. Next, place a suitable-sized plate upside down on the baked flatbreads and trim off the excess edges with a knife.

For the cream, mix sour cream and sugar in a cup and beat thoroughly with a mixer until smooth. And we begin to assemble the cake, where we carefully coat each layer with the prepared cream, then lay it on top of each other. After the topmost cake layer is laid out, you need to carefully coat the cake with the remaining fondant on all sides.

Now use a blender to grind the cake scraps into crumbs, then sprinkle them on top and sides of our cake.

Cooking Honey Cake in a Multicooker

Products

• Flour: 3 cups.
• Sugar: ½ cup.
• Butter: 3 tbsp. l.
• Refined vegetable oil: 1 tbsp. l.
• Egg: 5 pcs.
• Honey: 6 tbsp. l. liquid or 3 thick, with a slide.
• Sour cream: 1 ½ cups.
• Heavy cream: 1 cup.
• Baking powder: 1 tbsp. l.
• Breadcrumbs.
• Grated nuts: 1 cup.

How to cook

Beat eggs with sugar. Mix melted honey and butter. Combine the beaten eggs with the butter-honey mixture. Mix everything well again. Combine flour and baking powder. Knead the dough by adding flour and baking powder to the mixture. Grease the bottom and sides of the multicooker bowl with vegetable oil, sprinkle with breading. Preheat the multicooker in the HEAT mode for 5 minutes. Pour the prepared dough into the multicooker bowl. Cook the honey cake in the BAKE mode for 70 minutes. Prepare the cream: beat sour cream, cream and sugar. Cut the honey cake into cake layers, make cream layers, coat the sides and top of the cake with cream, sprinkle generously with grated nuts. Allow the honey cake to soak in the cream.

Honey cake allows you to experiment with both the dough (you can add spices, lemon or lime zest, tea infusion, coffee) and the cream, which can be colored with cocoa or syrups. For a small honey cake, reduce the amount of ingredients by half. Honey cakes can be baked like muffins or cupcakes   -   in separate molds.

Honey cake with prunes

• 250 g wheat flour,
• 100 g sugar,
• 20 g butter,
• 2−3 eggs,
• 2 ½ tablespoons honey,
• ½ teaspoon baking powder.

For cream:

• 500 g sour cream,
• 100 g sugar,
• 60 g prunes (pitted).

Cooking method:

Mix honey with baking powder, place in a water bath, cook, stirring constantly, until the honey is completely dissolved. Beat eggs with sugar, add honey mixture to them. Sift the flour, add it to the eggs and honey. Knead the dough. Grease the multicooker bowl with butter, pour in the dough, set the “Baking” mode and cook for 2 ½ hours. After the beep, leave the biscuit in the “Warming” mode for 10 minutes. Remove the finished biscuit from the multicooker using a steaming container. Cut the cooled sponge cake into 3 layers. Soak prunes in warm water for 20 minutes. For cream, beat sour cream with sugar. Grease each cake with cream, place prunes on it. Place the finished cake in the refrigerator for 6-8 hours.

Honey cake is the simplest recipe for a very tasty cake.

To prepare the dough for the future honey cake, you will need the following products:

• butter - 100 gr.;
• sugar - 210 gr.;
• medium-sized egg - two pieces;
• honey - 3 large spoons;
• soda - 1 or maybe 2 teaspoons. spoon;
• flour - 4 cups. + two tablespoons.

For the cream you need to take 1 jar of condensed milk and three hundred grams of plums. oils

It's time to start baking.

1. In the first step, carefully combine the products, only take no more than two spoons of flour at the initial stage. It is better to take a pan with a thick bottom to avoid burning.
2. Grind everything, put on low heat, stirring constantly. The volume should increase by one hundred percent. Now it's time to remove from the heat and add the remaining flour.
3. Roll out the dough thinly to make eight flatbreads. In a preheated oven, bake one flatbread at a time on an oiled baking sheet. Baking time is about five minutes.
4. While the cake is baking, the remaining dough must be protected from drying out by covering with a wet towel.
5. The cream is prepared simply: melt all the butter, add condensed milk, mix everything. Now let it cool.
6. Each cake should be thickly greased with the resulting cream, stacking the cakes on top of each other. Grease the last top one too, sprinkle with crumbs.

How to get crumbs? You can carefully trim the cakes (straighten them from the very beginning of our pyramid) or leave the whole cake, then chop it into small pieces with your hands. The honey cake is ready. You can put tea to boil.

In fact, not only does each housewife have her own recipe for making cakes, but also her favorite cream, fondant with glaze. The housewife can compare different recipes and choose for herself which one will be exotic for her and which one will become classic.

Honey cake is incredibly tasty, no matter what the recipe for its preparation is, because it is prepared at home from natural products.

As you can see, making a honey cake at home is not so difficult; such a culinary masterpiece will surely gather your loved ones together over a cup of tea. Bon appetit to you and your guests!

" - honey cake. Today I will introduce you to the classic recipe for a delicious, very popular Honey cake.

This is a standard method of preparing layer cake, which is used in the manufacture of many types of this dessert.

How to prepare it at home, what you will need for this, I will try to describe the entire cooking process in as much detail as possible, step by step.

Honey cake, classic recipe with condensed milk

This cake is baked in layers with a layer of cream; to prepare it you will need an oven, a mixer, a blender and several types of deep dishes, as well as a small list of products that almost every home has or in the nearest store.

Ingredients:

For the test:

• Flour - 300 - 500 gr.
• Sugar - 200 gr.
• Butter - 100 gr.
• Honey - 2 tbsp. l.
• Eggs 2 pcs.
• Soda - 1 tsp.

For cream:

• Butter - 300 gr.
• Condensed milk - 1 can
• Walnuts - 100 gr.

Almond petals or chocolate for garnish

How to make a cake:

Baking cakes

Let's start preparing the dessert by preparing the cake layers, there will be nine of them.

To prepare the dough, we use the water bath method; to do this, pour water into a saucepan and bring to a boil.

Place the bowl on the pan, making sure that the water does not reach the bottom of the bowl. Put butter in a bowl, add sugar and add honey. Choose honey according to your taste. The taste of the cake depends on the type of honey.

While heating in a water bath, mix everything well; you will spend 4 - 5 minutes on this so that everything dissolves until smooth.

Add soda, mix everything again, after adding soda, the mass should lighten and increase in volume.

Remove the bowl from the water bath and immediately add the eggs one at a time, stirring quickly so that the eggs do not cook in the hot mixture.

After cooling the dough slightly, add flour in several portions, stirring each one, you may need no more than 300 grams, make sure that the dough does not turn out too stiff, then the cakes will turn out softer. Finish kneading the dough with your hands, adding a little flour if necessary.

We make a kind of sausage out of the dough and cut it into 9 equal parts.

Using your palms, roll each part into a ball.

On a baking sheet, roll out the future cakes in a thin layer.

Using a plate or collapsible ring, cut the dough in a circle.

We don’t remove the scraps, we use them later for sprinkling, and make pricks with a fork over the entire area of ​​the cake.

Bake the cake for 3 - 5 minutes in the oven at a temperature of 200 degrees. Make sure they don't burn.

Quickly, while the cake is hot and does not crumble, remove the scraps and put them in a separate bowl.

Carefully place the cake itself on a large plate.

Making cream

Making cream. Place softened butter in a clean bowl and beat with a mixer.

Continuing to beat, add boiled condensed milk one spoon at a time, beat until creamy and homogeneous.

Using a blender, first turn the walnuts into crumbs, then our baked trimmings. Pour the chopped scraps and some of the nuts into a plate, mix - we have prepared the topping.