Honey cake is a win-win dessert that will please everyone and always: both at a cozy family tea party, and during any celebration. The classic honey cake recipe is loved by the household, 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 don't have to fool around with the cakes for a long time: there will be only two of them. Well, and, of course, in the kitchen of any housewife there is always something to make sour cream traditional for 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;
• about 2.5 cups flour (you may need a little more);
• soda - a teaspoon is enough;
• fat sour cream - liter.

We start 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 begin to "grow" immediately.
3. While it cools down, beat the eggs until they are airy foam. We send it to syrup.
4. Then slowly add the flour powder and mix it carefully: the consistency needs to be uniform.
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. Lubricate the bottom with butter, put half of the dough and “smooth” over the container.
7. Preheat the oven to medium temperature and put the first cake there. It will bake for 20 - 25 minutes. When it is golden brown and the toothpick comes out of it dry, remove it. Let it cool down.
8. Meanwhile, we send the cake from the second part of the dough for baking. We do everything in the same way as with the first one.
9. While the cake is ripe, prepare the cream. It's easy: you just need to beat a liter of sour cream with a glass of sugar. The mixer will help to cope with the task quickly.
10. We move one cake to a dish. Put the second one on top so that its lower part is the top of the cake. An interesting shape will turn out.
11. Thoroughly coat the cake with cream. Do not 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. Mamin'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 is not so difficult to prepare it, and you will need products that 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 or three tables. spoons;
• a teaspoon of baking soda;
• milk is a glass.

We are acting according to this plan.

Let's start with a creamy blank.

1. Pour milk into a saucepan (or saucepan). In it - a spoonful of flour, an egg, sugar (about half).
2. We mix everything. We put the container on a fire of minimum strength and brew the cream: a homogeneous consistency should be obtained.
3. We set aside the "semi-finished product" to cool down.
4. When its temperature drops to room temperature, add sour cream and soft butter. Mix with a mixer.

The next step is the dough.

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

Now we are "building" a honey cake.

1. Every one of the cakes in turn is generously covered with cream. We put one on top of the other. Pour the cooked crumb on the very top.
2. Do not forget to cover the sides of the honey cake with cream.
3. After that, put the "Miracle" in the refrigerator. After eight hours, you can feast on.

It must be remembered: the cream turns out to be homogeneous and especially tasty if it is made from components of the same temperature.

We bake with condensed milk

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

Ingredients will be needed:

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

We adhere to the instructions.

1. Beat the granulated sugar in the company of eggs until a white, airy foam. To cope faster, turn on the mixer. Then add honey, soda and soft butter, mix a little. Next, the mixture is waiting for a water bath. Stir and wait until the volume becomes larger.
2. Now add a third of the flour, mix carefully. Has the mass thickened? So it's time to take off from the bath.
3. In a thin stream, slowly, add the rest of the flour powder. We knead, receiving honey dough.
4. Divide it into six pieces, roll it into balls. They need a little, about 15 minutes, to "rest" on the table.
5. Roll out all the lumps. Then they must be baked. The oven should be heated to 160 C, baking time should be 5 to 7 minutes.
6. Cut the still lukewarm cakes evenly, giving the shape of squares. Finely chop the trimmings and set aside for a while.
7. We took the oil from the refrigerator a long time ago, it is already soft. Whisk together with condensed milk.
8. Densely cover each cake with this cream, assemble the cake. We will cover the surface with crumbs and also apply a crumb. Let's not forget about the sides.
9. Then we put the honey cake in the refrigerator for half a day. Then we serve it on the table, delighting the household and guests with a wonderful taste.

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

Dessert without main ingredients

It happens that they started a honey cake, but there is not all the products at home, and there is no way to run to the store or to the market. There are a couple of recipes that exclude from the list, for example, eggs and even honey.

When there are no eggs

There is not a single testicle left in the fridge, but you want a cake? So we can do without them.

Because we have for the test:

• three and half a glass of flour;
• 2/3 cup granulated sugar;
• a pair of table. tablespoons of sour cream and sweet honey;
• one and a half teaspoons of soda;
• half a packet of good butter margarine (even better if butter is available).

For the cream:

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

What do we do next?

1. We 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. We extinguish the soda with vinegar right above the pan, immediately send it to the mixture. Mix again and remove from the bath. Let it cool for five to seven minutes.
4. Pour in flour little by little (how much it will take) and knead the dough. Divide into six parts. We wrap each one in foil and place it in the freezer for about twenty minutes.
5. We take out one at a time, unfold each in the desired shape on a sheet of parchment. We prick it with a fork and relocate it to the oven (there is already a temperature of 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, let them cool completely right on the parchment.
6. Our sour cream on cream hung for a couple of hours in a bag of gauze over a saucepan, parted with excess liquid and whipped with sugar. And dried apricots (or prunes, or all together), after a 10-minute bath of boiling water, are dried and shredded with straws.
7. We "construct" a honey cake: we grease each of the five cakes from the heart with cream and cover with a thin layer of dried fruit. Remember that the sides are also waiting for a good portion of "lubrication". Crumb the sixth crust and sprinkle thickly on all surfaces of our dessert.
8. Let the cake sit in the refrigerator for at least eight hours. So it will be thoroughly saturated with cream and will melt in your mouth.

Honey cake without honey

Oddly enough, it also happens. Instead of a 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 of the previous recipes.

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

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

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

1. As soon as the water boils, add sugar there. In no case do we put a spoon into the saucepan! Stir by turning the vessel itself.
2. Are the crystals completely dissolved? Wonderful. Cook for 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 as not to get hold of a hard sugar ball that is useless for us.
3. As soon as the mixture reaches the required consistency, do not yawn: immediately add soda and lemon and stir actively. Is it foam? This means that we are doing everything right.
4. We remove from heat only after the foaming has passed by itself.
5. The finished molasses looks just like liquid honey. We will introduce it into the dough.

Step by step cooking:

1. Fill the pot with water and place it on the stove to boil.
2. In another saucepan, beat the eggs and sugar with a mixer. Add honey, oil and baking soda.
3. Place the mass in a saucepan of boiling water and continue cooking the cake on the steam bath. Cook the dough for 15 minutes, stirring occasionally until caramelized and doubled in volume. The mass will become fluffy and airy.
4. After pouring 1 tbsp. flour and mix thoroughly so that there are no lumps. Keep the pot on the steam bath for another 3 minutes.
5. Remove the mixture from the heat and gradually add the rest of the flour. Knead the dough. It will turn out to be soft, plastic and not very cool.
6. Divide the dough into 7-8 equal parts, cover with cling film and keep in the refrigerator for half an hour.
7. Then roll each piece of dough into a round cake layer and bake in the oven for 2-3 minutes at 170-180 ° C. Cut the finished hot cake to the required diameter and cool completely. Break the cuttings and put them in a bowl.
8. To prepare the cream, beat the sour cream with a mixer, adding 1 tsp each. Sahara.
9. Collect the cake by spreading cream on the cakes.
10. Cut the crumbs from the cakes into crumbs using a rolling pin or a blender and sprinkle liberally on the last cake and the sides of the product.
11. Leave the honey cake to soak for 2 hours at room temperature and in the refrigerator for 6 hours.

We offer another recipe for a classic honey cake, the taste of which is diversified by prunes. It gives the product its characteristic aftertaste and goes well with honey.

Ingredients for the dough:

• Flour - 3 tbsp.
• Sugar - 1 tbsp.
• Eggs - 2 pcs.
• Honey - 3 tablespoons
• Soda - 2 tsp
• Table vinegar 9% - 1 tablespoon

Ingredients for the cream:

• Eggs - 1 pc.
• Sugar - 1 tablespoon
• Sour cream - 1 tablespoon
• Butter - 200 g

Step by step cooking:

1. In a water bath, beat the eggs with sugar with a whisk or mixer and cook for 3-5 minutes until the mass becomes fluffy and light.
2. Then add honey, stirring continuously.
3. Pour 1 tbsp into the food. flour and stir in without removing the mass from the bath.
4. Add slaked soda and 1 tbsp. flour. Stir again.
5. Pour in vinegar and stir. The dough will immediately become porous.
6. Add the remaining glass of flour and stir again.
7. Remove the dough from the water bath and place on a floured countertop.
8. Cool the cakes slightly for 2-3 minutes, knead the dough with your hands until a homogeneous sticky mass and divide it into equal 6 parts.
9. Roll each portion into a thin round cake and make punctures in several places with a fork.
10. Bake the cakes in a preheated oven to 180 ° C for no more than 5 minutes until an even dark caramel color.
11. For the cream in a water bath, beat the eggs and sugar.
12. Pour in the sour cream while continuing to beat the products with a mixer.
13. Remove the mixture from the bath and cool.
14. Add softened butter and beat with a mixer for 5-10 minutes until thickened.
15. When the cakes are cool, collect the cake. Lubricate all cakes generously with cream.
16. Use crumb crumbs, walnuts, or chocolate chips to decorate the top crust.
17. Keep the product in the refrigerator for at least 3 hours.

This recipe for making a honey cake at home involves the use of boiled condensed milk for cream. It is whipped with butter and soaks the cakes deeply.

Ingredients:

• Flour - 400 g
• Sugar - 200 g
• Butter - 100 g per dough, 300 g per cream
• Honey - 2 tablespoons
• Eggs - 2 pcs.
• Soda - 1 tsp
• Boiled condensed milk - 1 can
• Walnuts - 100 g

Step by step cooking:

1. Put sugar, honey and butter in a fireproof dish. Put it in a water bath and warm up for 5 minutes, stirring, until the mixture is homogeneous. The sugar must be partially dissolved.
2. Add baking soda, stir and heat for 1 minute, stirring occasionally.
3. Remove the bowl from the bath, beat in the eggs and whisk in quickly until smooth.
4. Add flour and stir.
5. Place the bowl in the refrigerator for half an hour.
6. Then put the dough on the table sprinkled with flour and quickly divide the dough into 8 equal parts, which roll into balls and roll out into a thin sheet.
7. Prick the crust with a fork so that it does not swell during baking and send it to bake in a heated oven up to 200 ° C for 3 minutes until golden brown.
8. Remove the baked crust from the baking sheet, and while it is hot, cut a round shape of the desired diameter. Place the cuttings in a container and store to decorate the cake.
9. Leave the cakes to cool completely.
10. For the cream, beat the butter at room temperature with a mixer until fluffy.
11. In 5 steps, add boiled condensed milk, without stopping whipping. Bring the cream to a uniform consistency.
12. Chop walnuts and cakes from a blender or chop with a knife.
13. Spread the cream over the cakes and sides of the cake.
14. Refrigerate the treat for 12 hours.

Of the various versions of cake cream recipes, sour cream is the most popular. With it, the product turns out to be very tasty, soft and perfectly soaked.

Ingredients:

• Flour - 4 tbsp.
• Honey - 2 tablespoons
• Eggs - 3 pcs.
• Sugar - 1 tbsp. in dough and cream
• Butter - 60 g
• Table vinegar - 1 tablespoon
• Soda - 2 tbsp
• Sour cream - 500 ml

Step by step cooking:

1. Place a pot of hot water on the fire. Place a container of the correct size on it, into which put the oil. Melt it, but don't bring it to a boil.
2. Add sugar, add honey and stir until sugar is completely dissolved.
3. Pour in the slaked soda vinegar and continue to knead the honey-oil mass until it increases in volume by 2-3 times.
4. Remove the bowl from the bath and cool slightly.
5. Whisk in the eggs and stir.
6. Add flour and knead to a stringy dough. Divide it into 6-8 equal parts, which roll out into a thin layer.
7. Bake the cakes until brown, about 3-5 minutes, in a preheated oven to 180-200 ° C.
8. Leave the baked cakes to cool.
9. In the meantime, prepare the cream. To do this, combine sour cream with sugar and beat them with a mixer until fluffy and thick.
10. Place the chilled crust on a dish and cover with cream. Then lay out the crust again and apply the cream. So, do with all the cakes and cream.
11. Sprinkle the top of the honey cake with scraps of dough or crumbled honey cakes.
12. Store the soaking product in the refrigerator overnight.

Soft tender sour cream honey literally melts in your mouth. It is made with a variety of creams, but in this version I propose to cook it with sour cream, and add prunes and walnuts to the filling.

Ingredients:

• Flour - 350-500 g
• Sugar - 200 g per dough, 150 g per cream
• Butter - 100 g
• Prunes - 150 g
• Walnuts - 150 g
• Honey - 2 tablespoons
• Egg - 2 pcs.
• Soda - 1 tsp
• Sour cream - 500 g

Step by step cooking:

1. Put softened butter, granulated sugar and honey in a container. Place it in a water bath, heat, stirring until the mass dissolves until the color is uniform.
2. Add soda to the food and keep it on the bath for 1 minute.
3. Remove the bowl from the bath, add the eggs and stir.
4. Pour the sifted flour through a sieve and mix thoroughly until smooth.
5. Put the bowl with the dough in the refrigerator for 30 minutes.
6. Dust your work surface with flour. Divide the dough into 9 pieces, roll each piece as thin as possible. Cut the crust in a circle and prick with a fork.
7. Bake it for 5 minutes at 200 degrees.
8. Remove the finished crust from the baking sheet, and thus bake all the cakes. Refrigerate them afterwards.
9. Beat the sour cream with a mixer with sugar until the sugar is completely dissolved.
10. Pour prunes with hot water and stand for 20 minutes. Then pat dry with a paper towel and cut into slices.
11. Pierce the walnuts in a frying pan and cut into pieces.
12. Place the first cake on a platter and brush evenly with 3 tbsp. sour cream.
13. Place nuts and prunes on top.
14. Cover the product with a second cake layer and follow a similar procedure.
15. Cover the sides of the cake with cream.
16. Grind the cuts with a coffee grinder into crumbs and sprinkle on the cake.
17. Put the honey cake in the refrigerator for impregnation for 2 hours.

Custard is usually used for Napoleon cake. However, it also goes well with Medovik.

Ingredients for the dough:

• Honey - 2 tablespoons
• Butter - 60 g
• Eggs - 3 pcs.
• Sugar - 125 g
• Flour - 3 tablespoons
• Baking soda - 2 tsp
• Vodka - 2 tsp

Ingredients for the cream:

• Butter - 300 g
• Sugar - 125 g
• Eggs - 2 pcs.
• Milk - 500 ml
• Starch - 1 tablespoon
• Flour - 5 tablespoons

Step by step cooking:

1. Pour sugar and butter into a saucepan. Place the pot in a water bath.
2. In a separate bowl, beat the eggs with a fork.
3. Add eggs, vodka, honey to the melted butter and stir the ingredients.
4. Add baking soda and stir the contents of the pot. Wait until the mass lightens and doubles in volume.
5. Then sift flour into it. Adjust its quantity, because depending on the gluten content, a different consistency of the honey mass can be obtained.
6. Knead the elastic dough, roll it into a ball and divide into 8 equal parts, which also roll into small balls.
7. Roll each part of the dough on a floured board into a thin layer.
8. Place the dough on a dry baking sheet, pierce with a fork and place in the oven for 3-4 minutes at 200 ° C.
9. Gently cut the hot crust in a circle and remove from the baking sheet. Leave to cool. When cold, it will become hard and crumble when sliced.
10. Put the baked cut pieces of cake layers in a separate bowl.
11. For the custard, add flour, sugar, starch to a saucepan and stir. Pour in the eggs and whisk in a little.
12. Put the mixture in a water bath and pour in the milk.
13. Stir continuously until the cream thickens.
14. Remove the cream from the water bath, add the oil, stir with a whisk and cool. To speed up this process, place the pot in a bowl of ice water.
15. Get started assembling the cake. Lubricate the first cake with cream, lay the second cake, which also smear with cream. Do the same for all cakes and cream.
16. Cover the butt of the cake with the remaining cream.
17. Cut the cakes with a blender and sprinkle the surface of the honey cake with crumbs.
18. Refrigerate for soaking overnight.

Since honey cakes can be impregnated with a variety of creams, here are some examples of recipes.

Sour cream

Ingredients:

• Sour cream - 500 ml
• Sugar - 1 tbsp.
• Vanillin - on the tip of a knife (optional)

Step by step cooking:

1. A couple of hours before cooking, strain the sour cream through cheesecloth. To prevent spoilage, place the product in the refrigerator. Serum will leave the sour cream through cheesecloth and it will become more creamy, thick and dense.
2. Then add sugar to the sour cream and beat with a mixer at high speed for 15-20 minutes until the mass increases in volume, thickness and airiness.
3. If you add a few drops of lemon juice, then the cream will become piquant, and the walnuts will become sophisticated.

Custard

Ingredients:

• Milk - 1 tbsp.
• Eggs - 1 pc.
• Sugar - 5 tablespoons
• Starch - 2 tsp

Step by step cooking:

1. Sift the starch through a sieve, pour in the egg and stir to dissolve all the lumps.
2. Pour in milk and stir.
3. Place the food in a water bath and simmer until thickened, stirring constantly.
4. Then you can add butter and beat with a whisk.
5. Leave to cool, while continuing to stir the cream, otherwise a dense film will form on the surface.
6. Usually the custard is cooled to 10 ° C.

Condensed milk cream

Ingredients:

• Milk - 1 tbsp.
• Sugar - 2 tbsp. l.
• Flour - 2 tbsp. l.
• Butter - 100 g
• Boiled condensed milk - 200 g

Step by step cooking:

1. Sift flour into a thick-bottomed saucepan, add sugar, pour in milk and stir.
2. The resulting mixture, stirring continuously, cook over low heat until thickened.
3. Then cool the mass, add butter at room temperature, condensed milk and beat with a mixer.
4. Flavor the cream with vanilla if desired.

Semolina cream

Ingredients:

• Milk - 1 l
• Semolina - 4 tablespoons
• Butter - 600 g
• Sugar - 2 tbsp.
• Salt - a pinch
• Lemon juice - 1 tablespoon

Step by step cooking:

1. Salt milk and boil.
2. Add semolina to the milk and cook for 15 minutes, during which gradually add 1 tbsp. Sahara. Cool the semolina completely.
3. Beat butter with 1 tbsp. sugar until smooth. Add 1 tablespoon each. cooled semolina and continue whisking.
4. Pour in lemon juice and finally knead the cream.

Today, many housewives have fashionable modern kitchen assistants, with the help of which you can not only cook delicious first and second courses, but also bake pastry cakes. Having a multicooker on the farm, you can make an equally delicious "Medovik" cake in it.

Ingredients:

• Flour - 360 g
• Egg - 5 pcs.
• Granulated sugar - 250 g per dough, 5 tbsp. in cream
• Soda - 1 tsp
• Baking powder - 1.5 tsp
• Honey - 4 tablespoons in the dough, 1 tsp. in syrup
• Water - 100 ml for syrup
• Nuts - 100 g
• Sour cream 20% fat - 400 g
• Granulated sugar - 5 tablespoons

Step by step cooking:

1. Beat eggs with sugar until thick and stable foam.
2. Melt the honey in the microwave to let it flow freely. Add baking soda and egg foam to it.
3. Sift the flour through a sieve. Add baking powder and mix well.
4. Combine flour and egg mass. Knead the mixture gently. The dough should be watery.
5. Turn on the Baking program in the multicooker. Grease the bottom and sides of the bowl with butter and heat for 5 minutes. Then pour in the dough and leave to bake for 1 hour. Do not lift the lid while baking.
6. Do not immediately remove the finished cake from the bowl, but leave it to stand in the turned off multicooker for another 20 minutes.
7. After taking out the cake, cool it and cut it into 3-4 thin cakes.
8. Whisk cold sour cream with granulated sugar so that the latter is completely dissolved and the mass thickens.
9. Pierce the walnuts in a pan and grind.
10. Boil water and dissolve honey in it.
11. Soak each cake with 4 tablespoons. honey syrup, brush with 4 tablespoons. cream and sprinkle with nuts.
12. Soak the collected cake in the refrigerator overnight to soak well.

Video recipes:

We can safely say that in Soviet times, the Medovik cake surpassed all recipes for homemade holiday baking in popularity. Since then, several of the most delicious and simple classic cake recipes have been known - with sour cream, condensed milk and custard. All of them are equal in their delicate honey taste. Then we shared recipes like some kind of gem, and did not suspect that the chef of Emperor Alexander I had come up with a honey-soaked dessert.

Now no one will remember the name of the pastry chef, but the masterpiece remained with us, delighting and delighting. I hope that the detailed step-by-step photo recipes offered will help you cope with the task at hand.

The most delicious honey cake - a classic sour cream recipe

The recipe according to which the cake was prepared at home in Soviet times is considered a classic. It was made with sour cream, very simple and was amazingly tasty. If you remember, many often called him "Ryzhik". But it turns out that the imperial chef, who came up with the idea of ​​baking cakes in honey and saturating them with cream, made exactly sour cream.

It will be needed for the cakes:

• Eggs - a couple of pieces.
• A pinch of salt.
• Butter - 100 gr.
• Honey - 2 tbsp. spoons.
• Soda is a small spoon.
• Sugar - 220 gr.
• Flour - 400 gr.

For sour cream:

• Oil - 250 gr.
• Powdered dry powder - 200 gr.
• Sour cream, fatty - 300 gr.

Recipe with photo step by step

Initially, you need to mix eggs in a saucepan with a pinch of salt, a sweetener - beat everything with a whisk (mixer).

Add butter, honey to the eggs, put a saucepan over medium heat.

Bring the mass to a boil, but in no case let it boil, otherwise the eggs will quickly curl. Stay on the stove, stir the contents of the saucepan continuously.

Remove the saucepan from the burner, add baking soda. Start stirring vigorously. You will soon notice that the mass has begun to increase in volume. This soda and honey have reacted. Don't stop until the soda is done.

Leave the hot honey mass alone for a few minutes. Gradually, the foam will begin to descend. This is a signal to continue kneading the dough. Begin adding flour in portions.

You may need a little more flour, or a little less than the specified amount, see the situation. But I don't recommend adding more than the recipe says. Hot dough will stick to your palms at first. But after lying in the refrigerator, the mixture will cool down, the consistency will become quite dense, the stickiness will disappear.

Stir the dough with a spoon at first. When this becomes difficult, move to the work surface of the table.

Continue to work with your hands. The dough will be quite soft. Add flour a little at a time, otherwise the mass will clog with flour, it will become dense.

Roll the finished dough into a sausage as in the photo. Divide by the required number of cakes. You can cut the sausage into 6.8, 10 pieces. I prefer to divide into 10 parts, since thin cakes are baked faster, they are better saturated with cream. As a result, the cake comes out softer.

Cut the sausage, mold a bun from each part.

Place them on a floured plate. Send it to the refrigerator shelf to "rest" for an hour. During this time, the mass will finally "grab", will become dense, it will be easy to work with it. You can cool the dough at an earlier stage of preparation, before dividing into balls. But this is the way I prefer.

After an hour, remove the blanks from the refrigerator. Powder the countertop with flour. Roll the bun into a thin cake. Then, using a ring with a diameter of 20 cm, cut out the cake blank. In the absence of a special device, workpieces can be cut with a plate of a suitable diameter.

Do not remove the cuttings, they must be baked together with the cakes. Be sure to prick the crust with a fork over the entire surface so that the dough does not bubble too much in the oven.

Bake the cakes at 170 ° C. Baking is very fast, no more than 5 minutes, until golden brown.

The beauty of the honey cake is that you can bake the cakes in advance. Place in a cool dry place wrapped in plastic wrap and use within 1-2 weeks. That is, there is an opportunity to prepare in advance for the festive chores, meeting guests.

Let's move on to the cream. Combine butter with icing sugar, start whisking with a mixer. Work for five minutes at high speed until the mixture is fluffy. Remove the oil from the refrigerator in advance, it should be at room temperature, soft.

Spread the cream evenly over the cakes. Do not forget to leave a couple of spoons to coat the sides of the honey cake.

We collect the cake. Place cling film or paper on a serving plate as shown in the photo. Put a little cream in the middle so that the structure does not slip.

Spread the cakes on top of each other, spreading the cream.

Cover the side with the cream so that the cake is evenly soaked.

Chop the crumbs of the cakes into not too fine crumbs. Sprinkle on the top and decorate the sides for a classic honey cake look. If desired, you can add any berries, nuts, chocolate chips.

It remains to carefully pull out the paper. Thus, after assembling the honey cake, the plate will remain clean.

To the piggy bank of cake recipes:

Delicious classic honey cake with custard

"Honey fluff", as it is also called honey cakes, smeared with custard cream, will turn out to be soft, tender, with a delicious honey aroma. It is cut easily, like butter, and literally melts in your mouth, and the recipe is obscenely simple.

You will need:

• Eggs - 2 pcs.
• Honey - 2 bol. spoons.
• Sugar - a glass (250 gr.).
• Flour - 0.5 kg.
• Oil - 50 gr.
• The baking soda is a small spoon.

For the custard, take:

• Milk - 0.5 liters.
• Sugar - 150-200 gr.
• Eggs - 2 pcs.
• Flour - 50 gr. (2 spoons).
• Vanilla sugar.
• Oil - 100 gr.

Step by step recipe:

1. Send eggs with sugar to a saucepan, beat. Add softened butter, honey, continue beating.
2. Over moderate heat, stirring continuously, wait until the sugar dissolves.
3. Turn off heat, add baking soda. Stir vigorously until the volume is doubled.
4. Stir in flour in small portions. Gradually, the mass will begin to cool and thicken. After cooling down, transfer the mass to a work surface. Continue kneading with your hands until the dough is soft, pliable.
5. Divide the dough into 8-10 equal pieces. Roll into balls, place on a plate powdered with flour. Wrap with foil, send it to the refrigerator shelf for an hour.
6. Brew the cream. Pour flour product into a saucepan, beat in eggs, add the rest of the ingredients on the recipe list, except milk and butter. Stir.
7. Slowly adding milk, stir the cream into a homogeneous mixture.
8. Put to simmer on low heat. Stir the contents vigorously, lifting the mass from the bottom especially often to break up the lumps. If you notice the beginning of a boil, remove the saucepan from the hotplate.
9. Add oil to the hot contents. Keep in mind that it is laid warm. After stirring, cover the dishes with the cream with foil, otherwise a film will form when it cools. Refrigerate to room temperature.
10. Roll out the honey cakes. Bake at 170-180 ° C for literally 3-4 minutes, until lightly browned. The time depends on the power of the oven.
11. Cut immediately to the desired diameter without throwing out the crumbs. Do not tighten with cutting, otherwise the cake will crumble (you can, as in the first recipe, cut it before baking).
12. Spread the cream on the honey cake. Treat the sides.
13. Sprinkle liberally with the crushed crumbs left over from the pruning. Decorate the top and sides. Do the rest of the cake decor at your discretion. Leave the dessert to soak for a couple of hours.

Honey cake - a simple classic recipe with condensed milk

The peculiarity of this recipe is that the dough is prepared in a water bath. Alternatively, it is permissible to use ready-made boiled condensed milk as a cream.

Take on the dough:

• Flour - 300-500 gr.
• Honey - 2 tbsp. spoons.
• Oil - 100 gr.
• Eggs - 2 pcs.
• Soda is a small spoon.
• Sugar - 0.2 kg.

For condensed milk cream:

• Condensed milk is a standard jar.
• Oil - 0.3 kg.
• For dessert decoration:
• Walnuts - a handful.
• Chocolate chips, almond petals.

How to make a delicious honey cake:

1. Pour hot water into a saucepan, turn on the gas. Place a bowl on top. Make sure that the water from the pot does not touch the bottom of the bowl.
2. Put honey, butter, sugar in a bowl, stir.
3. Add baking soda, continue stirring the contents. When the sugar has dissolved, remove the bowl from the bath.
4. Introduce the eggs, breaking one at a time and whisking actively with a whisk.
5. Next, start adding flour. Knead a soft, pliable dough mass quickly.
6. Place in the refrigerator, covered with a towel or plastic wrap, for 30-60 minutes.
7. After the required time, take out the chilled dough, divide into equal pieces.
8. Roll up the rounded balls, roll each into a cake. Cut out a circle using any round shape.
9. Use a fork to prick the surface of the biscuits. Bake for 3-4 minutes at 180 ° C.
10. For impregnation, make a cream by whisking butter softened in a bath first. Then, gradually adding condensed milk, work well with a mixer, resulting in a sweet homogeneous mass.
11. It remains to grease the honey cakes, put them in a cake. Then grease the sides of the structure with cream, decorate according to tradition, with crumbs, nuts, chocolate. I advise you to grind the scraps and nuts in a blender and mix.
12. For high-quality impregnation, let the honey cake stand for at least 2 hours.

Cream-filling for honey cake

I propose another recipe for a cream for spreading the cakes of a homemade honey cake. This is Sundae butter cream, or Diplomat.

For cream sundae:

• Cream - 200 ml.
• Milk - 400 ml.
• Granulated sugar - 180 gr.
• Egg.
• Oil - 100 gr.
• Cornstarch - 3 large, heaped spoons.

It is easy to make a cream: add the components one by one, whisking each time until smooth.

Video recipe from Olga Matvey with step-by-step recommendations for making the most delicious Honey cake. May your cakes be successful and your family be proud of your skills!

Already one name of the cake Honey cake brings back pleasant memories of a pleasant evening over a cup of tea or a fun birthday in childhood.

If you frowned now and said, “Nothing like that! I don’t like Honey cake! ”, Then it is possible that you were simply out of luck and tried the wrong Honey cake!

To get to know the taste of a real Honey cake, you have to forget the way to the long-term storage cakes department. These cakes, oiled with margarine, have nothing in common with the real Honey cake.

Real cake Honey cake- a delicious, delicate, aromatic and not at all sugary dessert, which even those who do not like honey will be happy to taste.

About honey in Medovik, by the way, there is an interesting story about Empress Elizaveta Alekseevna. The wife of Alexander I did not like honey very much, and all the cooks knew about her fad and tried to cook treats without using this product.

But once a new pastry chef was working in the kitchen, who did not know this fact. Since he had just started work and wanted to impress the imperial family with his talents, he decided to make a very special cake.

The recipe was new, almost never used yet, so the pastry chef hoped to surprise and delight the emperor and his wife. And he succeeded! The cake turned out to be beyond praise: honey cakes along with custard literally melted in your mouth. The Empress appreciated the dish and inquired about its composition. The pastry chef had already been told about Elizaveta Alekseevna's dislike of honey, and he, terribly embarrassed, said that the base of the cake was honey. But the Empress did not get angry, but, on the contrary, laughed. And she ordered to give the inventive pastry chef a generous reward. Since then, honey cake has become the Empress's favorite dessert and has always been present at festive feasts.

Vladimir Dal defines the cake as a flaky round sweet pastry. Such a stingy wording causes some protest, because the cake is, first of all, a holiday. A real hymn to the art of the pastry chef on New Year's, birthday, and just like that, in honor of a good mood and a wonderful day.

The Medovik cake is considered the most popular cake in Russia; it is especially often prepared for children's parties. And now the Medovik cake is on the menus of many expensive restaurants and can always be found on store shelves in the "Cakes" section. Honey cake is called differently. Sometimes you can find the names "Bee", "Honey", "Miracle" or simply "Honey cake with sour cream".
But of course the most delicious Honey cake one that you cooked with your own hands. Each housewife has her own unique and tried-and-true honey cake recipe, but perhaps they will be inspired by our options for making this dessert.

Honey- a dream that can easily come true with simple manipulations and a few simple ingredients. The main character here is honey - a healthy, tasty and medicinal product. It needs to be added to the dough quite a bit - just a couple of tablespoons, and the result is amazing.

You can sing praises to honey for a very long time. It is used in preserving vegetables, stewing and baking poultry with it, preparing fish sauces. And baked goods with a unique bee product have an amazing aroma, beautiful color and a characteristic caramel flavor. There are a lot of recipes for cookies, gingerbread and pies with the addition of honey, but nothing beats real honey cake that just melts in your mouth. Honey dough is somewhere between shortbread and biscuit types, since it is the addition of honey that distinguishes the dough from both. No special decoration is required, the main advantage is its exquisite taste and ease of preparation.

What are limitations at the honey cake? Perhaps there is one. This is the speed with which this honey cake will disappear from the table! Be sure that your loved ones will eat the cooked honey cake and you will not have to worry about its shelf life!

Food preparation

Honey cake is simple, the whole secret lies in the correct baking of the cakes, and there are not so many ingredients for it. The main component, of course, is honey. It is better to take it in liquid form so that the dough forms more easily. Dense candied honey can be pre-melted in a water bath.

One of the most advantageous types of cream for our cake can be sour cream. From it, the product acquires a pleasant, fresh sourness, the cakes are well impregnated and become simply airy. So that we are not disappointed as a result, it is better to take fat sour cream, and replace sugar with powdered sugar. Be sure to cool the sour cream in the refrigerator, and quickly beat it with fine sugar or powdered sugar. After that, you can add jam, mashed fruit or other ingredients according to recipes. The principle of preparation is always the same, the difference in recipes can be determined by adding only one ingredient to the cream, for example, prunes, coconut flakes or jam.

To prepare desserts you will need:

Blenders & Mixers

Kitchen scales

Baking decor

Brand “S. Pudov "- seasonings, spices, food additives, flour and baking decor

Classic honey cake

Ingredients:

For the test:
2 eggs, 1 glass of sugar, 3 glasses of flour, 3 tablespoons of honey, 2 tsp. soda (completely without a slide, or one with a small slide), 1 tablespoon of vinegar (9%).
For the cream:
1 egg, 1 tbsp. sugar, 1 tbsp. sour cream (from 20%, preferably 30%), 200 grams of softened butter
For decoration:
A handful of walnuts, frozen chocolate.

Preparation:

In a water bath, beat 2 eggs with 1 glass of sugar with a whisk. Cook for about 3-5 minutes, until the mixture is lighter and more fluffy. Add honey, stirring without ceasing, beat again.
Add 1 glass of flour, mix well without removing from the bath. Add baking soda (do not extinguish!), Another glass of flour, and stir again. After that, add 1 tablespoon of vinegar, mix (the dough will immediately become more porous) and add the last glass of flour, stir well again and remove from the water bath.

Put the dough on a table sprinkled with flour, let it cool slightly (it should lie down for 2-3 minutes, do not cool completely). Then knead the dough with your hands until a homogeneous, slightly sticky mass.
Divide into 6 equal parts.

Preheat the oven to 180 degrees, roll each portion of the dough into a thin round cake. When rolling, roll the dough a little in flour so that it does not stick to the table. Before baking, prick the crust with a fork in several places.

Bake the cakes for about 5 minutes each until they are even dark golden brown.
Prepare the cream: beat 1 egg and a glass of sugar in a water bath, add a glass of sour cream and beat well (you can use a mixer). Remove from the bath, let the mixture cool a little, add all the softened butter at once and beat for 5-10 minutes until it thickens. If the sour cream is completely liquid, then you can add a bag of cream thickener.
Putting the cake together! Liberally grease all the cakes with cream, letting it drip a little along the edges, the top cake is also well coated with cream.

Prepare the crumb for decoration: in a blender, grind the trimmings and walnuts remaining from the cakes, sprinkle the cake abundantly on all sides with the resulting crumb, coat the sides.
Sprinkle with grated frozen chocolate on top and put in the refrigerator to soak (at least 3 hours). You can also sprinkle with grated chocolate before serving.

Honey cake with condensed milk

For the test: 3 eggs, 1 glass of sugar, 2 tbsp. tablespoons of honey, 1 teaspoon of baking soda, 1.5 cups of flour.

For the cream: 200-300 grams of butter, 1 can of condensed milk, cocoa (optional).

Preparation:
Grind eggs with sugar with a wooden spoon or beat with a mixer. Add honey, stir. Pour in the sifted flour and mix thoroughly so that there are no lumps, then add soda, slaked with vinegar or lemon juice. Stir the dough until smooth.

Bake 4 cakes from the resulting dough. To do this, divide the dough into 4 parts in a bowl, transfer one part to a greased frying pan, distribute the dough evenly by hand moistened with cold water.

Bake in the oven for 10-12 minutes at 200 degrees. Bake the remaining 3 cakes in the same way.

Prepare the cream. Whisk the softened butter into a fluffy white mass and, while whisking, add condensed milk and cocoa in small portions (if you want to use it). Trim the cooled cakes with a knife and layer with cream. Cover the top and sides of the cake generously with cream.

Sprinkle the honey cake with condensed milk with crumbs obtained by cutting the cakes or chopped nuts.

Honey beehive

Here are the ingredients for 1 kg of the finished cake. The cake in the photo is 6 kg.

Ingredients:

For honey cakes:
- wheat flour 250 gr
- eggs 1 pc
- sugar 100 gr
- butter 40 gr
- soda 1 teaspoon
- honey 60 gr

For the cream:
- sour cream 400 gr
- cream 33% 150 gr
- 1 can of boiled condensed milk (180 gr)
- 2 tablespoons of honey

Preparation:

For the test:
Combine eggs with sugar and beat lightly, then add honey, butterbutter, soda, mix everything well and put to warm on the stove,in a water bath until the mass is dark golden. Then remove the mass fromplates, add flour and knead the dough. Divide the finished dough into 7 piecesand leave to cool at room temperature.
Roll out the cooled dough with a thickness of 4-5 mm, shape (if the circle is cut alongplate of the required diameter), put on baking paper and bake at
temperature of 200C for 10 minutes (in general, the cakes are baked very quickly, alldepends on the oven and on how thinly the dough is rolled out, I baked inaverage 5 to 10 min)
Cool the baked cakes at room temperature.
Smear the finished cakes with cream.

Cream:
Sour cream, cream 33%, boiled condensed milk and honey combine and beat with a mixer until smooth.

Sprinkle the sides of the cake with honey crumbs with chopped walnuts, I decorated the top of the cake with ganache bees

P.S.
GANACHE BEES:(85 g chocolate +1/3 cup cream + 2 tsp honey)
When the ganache has cooled to room temperature, squeeze the head out with a pastry bag,
then, without lifting, continue the torso and take away the bag. Stripes with eyes - whitemelted chocolate, too, a pastry bag or cornet, andwings - almond plates and into the freezer. Of this number, manyit turns out that I have a whole beehive in the fridge

TO ACHIEVE THE EFFECT OF Honeycomb, you need a bubble film, which is used when transporting fragile items. The film does not need to be lubricated with anything, so that the honeycomb pattern is printed, it is necessary to add gelatin to the cream, otherwise the honeycomb will not work - everything will be lubricated, we have already gone through this. I'm onthe whole cake made cream as written in the recipe above, and in part of the cream,which covered the top and sides of the cake, added pre-soaked in
cold cream, melted gelatin. The film must be attached to the cakeand, as it were, press the bubbles into the cream, put in the refrigerator for 15-20 minutesso that the honeycomb “grabbed”, then the film can be carefully removed.I left 1 pack of HAAS microcrystalline gelatin - this is 11 g, but,I repeat, this is not for all the cream in the cake, but only for that part of whichcover the sides and top of the cake.

Chocolate honey cake

You will have to spend a lot of time on this cake, but it isworth it - the honey cake is very tasty and beautiful. The finished cake should be givenbrew and soak.

Ingredients:

Dough:
3 tbsp. cocoa spoons
4 tbsp. spoons of honey
1 teaspoon of baking soda
50 g butter
3 eggs
1 cup of sugar
3-3.5 to 4 cups flour

Cream:
1 liter of milk
6 - 7 tablespoons of semolina
300 - 350 g butter
3/4 cup granulated sugar
Vanilla extract (I added 2 scoops)

Glaze:
100 g dark chocolate
7 - 8 tablespoons of sweet cream (I had 10%)

Preparation of cakes:

All ingredients for the dough, except flour, are put in
sufficiently capacious dishes and heat in a water bath for 20minutes, often interfering. You should get a very hot and fluffy mass.
Combine this mass with 1.5 cups of flour (it is better to do this in a bowl) andstir quickly. The remaining flour should be added very carefully,little by little, constantly interfering. When the mass thickens so much that it becomes
it is possible to knead it with your hands, transfer it to a floured countertopand knead the dough. The dough should be soft and elastic enoughtherefore, you should be especially careful with flour: it is better not to give flour andthen, as a last resort, add.

Divide the finished dough into 7 - 10 parts, roll out each partthinly and bake for 6 minutes at 180 - 185 degreesCelsius.

Explanations for rolling and baking:

The dough should be rolled out, while it is still warm, directly onbaking paper from which circles should first be cutwith a diameter of 28 cm.Paper with a layer of dough rolled out on it must be laid on
hot baking sheet and place in the oven, immediately proceeding torolling out the next circle. After 6 minutes, when the first cake is already baked,you should quickly pull it off the baking sheet, substituting a wooden board,so that the cake does not break, and immediately put the second on the baking sheetrolled cake. Put the finished cakes on top of each other, paper up,then carefully remove this paper.

Cream preparation

Cook a thick cream from milk, sugar and semolina. Cool down,interfering often enough so that there are no lumps. Beat the butter white andlittle by little add the well-cooled cream, whisking continuously.
Grease all the cakes with the finished cream, turn on the top one.

Melt the chocolate and cream in a water bath and pour the resulting icing over our cake.

Notes:

- Be very careful with the flour in this recipe. If you add tothe dough is too much flour, then it will be difficult for you to roll it;
- The dough sticks a little to the hands and to the rolling pin, so you need to sprinkle it with flour all the time.

Traditional honey cake

A very festive and unusually tasty cake.

Ingredients

Dough:
500 g flour
3 scoops of caster sugar
4 tablespoons full of honey
125 g margarine
1 teaspoon baking soda
2 eggs

Filling and cream:
500 ml heavy cream (30 - 36%.)
about 200 g cream cheese (cream cheese)
2.5 - 3 teaspoons of gelatin (dissolve in 4 - 5 tablespoons of water)
vanilla sugar
boiled condensed milk
100 g walnuts, finely chopped

Preparation:

Dough:
Mix and knead all ingredients together. In a food processor, it isdone in about three minutes. The dough should be soft. Split it upinto two equal portions and bake two cakes measuring 24 x 36 cm attemperature of 180 degrees and for about 15 minutes (each cake).

If you have two of the same molds, you can try baking the cakes.simultaneously, in convection mode, at a temperature of 160 degrees CCelsius.

Pay attention that the cakes are not very rosy, but remain light.

Filling:
Put the boiled condensed milk into a bowl and grind. Whip the cream.Dissolve and cool the gelatin. Put 4 tbsp. whipped cream ina bowl of condensed milk.

Add cream cheese to the remaining cream and mix thoroughly. Vgelatin add 2-3 tablespoons of butter and beat well with a mixer onhigh speed, then add it all to the main creamy cheesemass and stir again thoroughly. Put the whole filling on the firstcake, flatten and cover with a second cake.

Cream:
Mix well the condensed milk and cream and brush with this creamsurface of the second cake. Sprinkle with chopped nuts and place inrefrigerator.

The cake should be well soaked and soft.

Golden HONEY CAKE

Simple but delicious! Honey cake is the most simple cake, because. it is easy to cook and difficult to spoil. This recipe has never let me down, so I can safely advise you. The cake always turns out delicious and aromatic!

Ingredients:

For the test:
2 eggs - 2 tablespoons of honey - 130 g of butter - 1 glass of sugar - 1 teaspoon of soda - up to 3 glasses of flour (you will understand during the mixing process)
Cream:
1 can of condensed milk 100 g butter

Cooking process:

First let's prepare dough:
Take a dish that is convenient for you and break 2 eggs into it, add honey, all the sugar and unmelted butter ... then put in a water bath and stir constantly until the butter dissolves and the mass becomes homogeneous.
Remove. Now add, better slaked with lemon, soda and a glass of flour. Continue stirring the dough until it has slightly increased in volume. Add more flour until the mixture forms a “strong” but not “tough” dough.
It must be divided into 5-6 parts, roll out the cake from each part. Bake the cakes in the oven until golden brown.

Cream: Combine the condensed milk with soft butter.

Lubricate each cake (of course, cooled) with cream, after pricking them with a fork. This is necessary in order for the cream to saturate the cake better.

When the cake is already folded, trim the edges of the cake layers evenly. Although you can preliminarily give the cakes an even shape, be it a circle or a square, this procedure must be done with uncooled cakes, as well as prick them for better impregnation.

Use the pruning to sprinkle the cake. To do this, you can put it in a plastic bag and "roll" over it with a rolling pin. The pruning can (as an option!) Be mixed with chopped nuts or candied fruits.

After 3 hours, the cake can be served on the table and .... Tea is brewed according to the tea rules, as it is shown in the book "Harmony of the Tea Ceremony". By the way, the set includes 2 tea storage boxes as a gift!

Honey cake in a simple way

Mix 100 g of margarine with 150 g of sugar and heat - so that the margarine becomes liquid. then add 2 beaten eggs and 1.5 teaspoons of baking soda to the mixture (do not forget to extinguish it with vinegar, or better with lemon) Add 2 tablespoons honey and 3.5 cups flour.
Put the resulting mixture in the cold for 2 hours, and then roll a sausage out of it and cut into 6 equal parts. They need to be rolled out onto the skin and then baked in the oven individually.

Lubricate the cakes cream: 1 can of boiled condensed milk, whipped with a mixer with 300 gr of butter.

Honey cake with cocoa fondant "Miracle"

In addition to the fact that that cake is delicious and tender, it is also huge - quite enough to meet and feed a large company. The original dough is prepared in a water bath, it makes the cake soft and fluffy, a real miracle.

Ingredients:
eggs (3 pcs), soda (2 tsp) honey (2 tablespoons), flour (3.5 cups), butter (60 gr), sugar (glass).
Cream:
egg, sugar (1 glass), milk, semolina (1 tbsp. l). Oil softened to room temperature (250 g), vanillin, half a glass of sour cream.
Fudge:
sugar, cocoa, sour cream (all 24 tablespoons), butter (60 gr).

Cooking method

First, let's prepare cream... Grind the sugar and egg in a bowl, add flour and vanillin and stir. Add milk gradually to get a homogeneous mass. We put in a water bath until thickened, but do not boil, bring it almost to a boil. Add butter to the mixture cooled to room temperature and beat. At the end, add sour cream and stir.

Dough preparation:
- Mix the butter, sugar and honey in a bowl and put it in a water bath until the sugar dissolves. Drive in the eggs and mix quickly.
- We put on a water bath for 4 minutes, add 2 teaspoons of baking soda. The mass should increase sharply in volume (approximately three times).
- Continue to keep it on fire and add flour (2 glasses), stir. The dough should be thicker than the pancakes. The dough should be neither sticky nor tough. If it is liquid, add more flour, about half a glass.
- Put the dough on the table on a layer of flour. Divide it into 7 equal parts, roll each part in flour and form thin cakes. Bake until golden brown.

Fudge: mix cocoa with sugar, add butter and bring to a boil.

Lubricate the cooled cakes with cream, pour the glaze on top and send them to the refrigerator to infuse. Pour the glaze on top.

Honey cake with prunes - "Tsarsky"

Prunes give any product a characteristic taste, it just goes well with honey. The dough is of a fundamentally different consistency, therefore it is not baked with cakes, as in most cases, but completely, and then cut into cakes.

Ingredients:

Dough:
butter (100 g), flour (1 glass), 2 tbsp. spoons of honey, 1/2 cup, sugar, soda (1 tsp), 2 eggs

For the cream:
sour cream (3500 gr), walnuts (100 gr), prunes (a handful), half a glass of sugar.

Cooking method:

In a suitable bowl, melt the honey over low heat, stirring constantly until foam appears and golden brown. Remove from heat and dissolve chopped butter and sugar in this container, stir with butter and flour. The dough should come out like very thick sour cream. Bake in a mold over low heat, cut the cake in half and soak in cream. If the volume is small, you can take a double portion and cut it into 4 portions. We check the readiness of the cake with a match.

Cream: mix sour cream and sugar, put in the refrigerator. Chop and crush nuts, prunes. Divide the sour cream in half. Add nuts to one part of the cream, prunes to the other, set in the cold to soak. You can add a little rum or cognac to give the cream a touch of flavor.

Honey cake with condensed milk and apricot jam

The taste of boiled condensed milk is adored by many, and not only children. If you beat it with butter, you get a cream that may not so deeply soak the cakes, but is very tasty in itself. And with apricot jam and nuts, it's so delicious.

Ingredients:

For the test:
honey (3 tablespoons), butter or margarine (60 grams), vodka (1 spoon), flour (2.5 cups), eggs (3 pcs), granulated sugar (1 cup).
For the cream:
butter (300 grams), boiled condensed milk (2 cans), a spoonful of honey, nuts, apricot jam.

Cooking method:

Melt margarine or butter in a water bath and mix with eggs, add a pinch of salt, pour in milk and heat until completely dissolved. Add soda and sifted flour in small portions. You can bake the cakes thick and thin, until golden brown, with medium heat.

Cream:
Mix butter and condensed milk until smooth, add honey, some nuts. We collect the cake. We coat the cakes and lay them one on top of the other. Spread cream on top, sprinkle with nuts and decorate with apricot jam.

MEDOVIK in a multicooker

This cake will work even for those who never succeed. A lush and delicate sponge cake with a delicious aroma of fragrant honey combined with chocolate cream made from condensed milk - what else is needed for happiness ?!

Ingredients:

350 g flour; a pinch of salt; 1 tsp baking powder; a pinch of cinnamon; 5 eggs; 140 g sugar; 5 tbsp honey; butter for greasing the mold

Cream:
250 g butter at room temperature; 0.5 cans of boiled condensed milk; 1 can of condensed cocoa

Decoration:
200 ml cream 38% 2 tbsp sugar 1 tsp cocoa powder

Cooking process:

1. For the cake, sift the flour into a bowl, add salt and baking powder, cinnamon.

2. Beat eggs with sugar until a fluffy light mass is obtained.

Add honey, beat.

Continuing to beat, add flour in several steps.

3. Grease the multicooker bowl with oil and transfer the dough into it.

Bake in the "Baking" mode for 1 hour 30 minutes. (Focus on your model of multicooker, it is likely that you will need a little less or a little more time).

4. For the cream, beat the softened butter, add the boiled condensed milk.

Beat. Add condensed cocoa, beat again.

5. Cut the cooled biscuit into 4–6 cakes.

Smear the cakes with cream, including the top cake and sides, gently level the surface.

Put the cake in the refrigerator for 15–20 minutes.
6. To decorate, beat the cream until a strong foam, gradually adding sugar.

7. Decorate the honey cake with whipped cream. Sprinkle with cocoa powder on top. Cool well.

If you want to make a honey cake, then the following tips may come in handy:

When choosing honey, keep in mind that the taste of dark honey will be more noticeable in the cake and will give a stronger flavor.

The lower the fat content of the sour cream for the cream, the better the cake will be impregnated. But in this case, less cream will remain between the cakes.

If you want a juicier and fattier cake, take sour cream with a high percentage of fat and increase its proportions in the recipe.

If you use baking powder instead of baking soda, then you need to add it at the very end of kneading the dough. Just mix the baking powder together with the flour.

Honey cake

Honey Cake Vintage

100 g butter, 1 cup sugar, 2 eggs, 1 tsp. soda, 1 tbsp. honey, 3 cups flour
Melt butter with sugar, let it boil and add in strict order: soda, honey and eggs. And then all the flour. Knead the dough over low heat and boil for 1-2 minutes, as if brewing it.
Then knead it on a rug, divide into 10 pieces, roll out the cakes and bake in the oven (on average 4-5 minutes)

Cream: 600 g sour cream, 1 cup sugar, beat

Honey cake from Alexander Seleznev

The classic honey cake has a noble origin - it was the Russian emperors who first appreciated this dessert. The cake quickly gained popularity, and now there are dozens of variations of its recipe. Honey cakes are usually baked in large quantities and sandwiched with sour cream or other cream. A prerequisite for a gentle honey cake is long-term impregnation, for 8-10 hours.

In Soviet times, the honey cake was often called "Ryzhik" because of the bright brown color of the cake layers. The dough was prepared in a water bath, the cakes were soaked with sour cream, and the finished cake was sprinkled with crumbs from baked dough scraps.

Cooking time: without soaking - 2 hours.

Servings Per Container: 10.

2 hours 45 minutes Seal

Bon Appetit!

Delicious honey cake with custard at home

The custard gives the classic honey cake a special taste reminiscent of eclairs. Prepare to cook the cream on the stove.

Ingredients:

• Eggs - 2 pcs.
• Honey - 2 tbsp. l.
• Sugar - 1 tbsp.
• Flour - 3-4 tbsp.
• Butter - 50 g.
• Soda - 0.5 tsp.

For the cream:

• Eggs - 2 pcs.
• Milk - 500 ml.
• Sugar - 0.5-0.7 tbsp.
• Flour - 2 tbsp. l.
• Butter - 100 g.
• Vanilla sugar to taste.

Cooking process:

1. Mix in a container that can be put on fire, butter, sugar and honey. Melt everything over low heat so that no sugar crystals remain. Cool the sweet mass.
2. Beat eggs with a fork or mixer.
3. Sift flour and mix with baking soda. Whether to extinguish soda with vinegar - the decision is yours. And if you are using a baking powder, it is better to add it at the end of kneading the dough.
4. Gradually stir the flour into a mixture of butter, sugar and honey, and then pour the beaten eggs into the dough, mix well. The dough should be thick, but not tough. It is imperative to achieve its elasticity by kneading with your hands.
5. Form balls from the dough - 7-9 pieces, cover them with cling film and put in the refrigerator for a while.
6. Prepare the custard. In a bowl, mix eggs, granulated sugar and vanilla sugar, flour. Put on fire and, stirring occasionally, pour milk in a stream. Try to stir as often and rhythmically as possible so that no flour lumps form. Gradually, the cream will acquire a thick consistency, then remove it from the stove.
7. Put butter in hot cream and stir until dissolved. Let the cream cool, covering it with cling film.
8. Bake the dough cakes into a round shape. Each cake should be baked for 3 minutes in an oven at 200 degrees. While still hot, it is better to cut off uneven edges, leaving crumbs for further sprinkling.
9. When the cakes and cream have cooled, saturate each cake with cream and put them in a pyramid. Spread cream on all sides of the cake, sprinkle with dough scraps and let soak in the refrigerator for several hours. It is good to leave the cake to soak overnight.

Bon Appetit!

Classic honey cake with sour cream

This recipe uses traditional sour cream that can be prepared with either sugar or powdered sugar. You will need walnuts for decoration.

Ingredients:

• Eggs - 3 pcs.
• Sugar - 200 g.
• Butter - 100 g.
• Flour - 400-500 g.
• Honey - 3 tbsp. l.

For the cream:

• Fat sour cream - 800 g.
• Sugar - 230 g.

For decoration:

• Walnuts - 200 g.

Cooking process:

1. Prepare the cake dough in a water bath. To do this, put water to boil in a deep saucepan. In another container of a suitable diameter, mix butter, honey and sugar, put on a saucepan with water and stir the mixture until the sugar grains dissolve.
2. Add baking soda and, while stirring, bring the mixture to a lighter state and increase in volume. Remove the container from the stove.
3. Beat the eggs in a separate bowl using a mixer, and then add them to the cooled mixture of honey, butter and sugar.
4. Flour, sift through a sieve, mix with the rest of the products. It may not be thick enough, then add flour.
5. Divide the dough into as many pieces as needed for cakes. From the specified number of ingredients, about 5-7 cakes will be obtained.
6. Bake the cakes on parchment paper in an oven preheated to 180-200 degrees. The baking time is 3-4 minutes. After removing from the oven, the cakes must be trimmed so that they are even.
7. Mix sour cream with sugar or powdered sugar and beat with a mixer until the desired degree of consistency. You can add a little lemon juice for sourness.
8. Spread the cream over the cakes, be sure to coat the sides well. Crumb the crumbs and sprinkle the cake on all sides.
9. Walnuts can be crushed or used in half kernels to decorate the honey cake. Send the cake for soaking in the refrigerator for 6-10 hours.

Bon Appetit!

A simple recipe for honey cake with condensed milk and butter

Butter cream with condensed milk goes well with honey cakes. Walnuts complement this union well. The cake turns out to be sweeter and thicker than with sour cream.

Ingredients:

• Eggs - 2 pcs.
• Honey - 2 tbsp. l.
• Flour - 350-500 g.
• Soda - 0.5 tsp.
• Sugar - 200 g.
• Butter - 150 g.

For the cream:

• Butter - 300 g.
• Condensed milk - 1 can.
• Walnuts - 150 g.

Cooking process:

1. Put a container with honey, sugar and butter on a water bath or just on the stove. Do not let it boil, but heat until everything is dissolved.
2. Add baking soda to the mixture and, stir quickly, remove from the stove.
3. Drive eggs into the cooled butter with honey and sugar and mix.
4. Add flour in portions, sifting it through a sieve. Knead into a homogeneous thick dough. Do not rush to add flour if the dough seems thin to you. It should stand in the refrigerator for 30-60 minutes, after which its consistency will change slightly.
5. Then dust the work surface with flour and lay out the dough. Now you need to objectively assess its elasticity and density. If sticks to hands, add flour. Achieve a pliable dough and divide it into pieces (at least 5)
6. Roll each part thinly with a rolling pin and give the desired shape - a square, a circle, a heart, etc.
7. Heat the oven to a temperature of 200 degrees and bake the cakes one by one - each for 3-4 minutes.
8. While the cakes are cooling, prepare the cream. To do this, beat the butter and condensed milk with a blender.
9. Divide the nuts into two parts - one of them will go into cream, the other - for sprinkling and decoration.
10. Grease the cakes with cream and sprinkle some of them with chopped nuts.
11. Mix the crumb obtained from the scraps of dough with crushed nuts and sprinkle with the mixture on the cake. Decorate the top with the remaining nuts. Leave the honey cake to soak in the refrigerator for a few hours.

Bon Appetit!

Classic honey cake with boiled condensed milk

The honey cake according to this recipe turns out to be very sweet, with a viscous, pleasant cream. To level the excessive sweetness in the cream, you can use fresh berries with sourness.

Ingredients:

• Flour - 400-500 g.
• Honey - 2-3 tbsp. l.
• Butter - 100-120 g.
• Eggs - 3 pcs.
• Soda or baking powder - 1 tsp.
• Sugar - 1 tbsp.

For the cream:

• Boiled condensed milk - 1 can.
• Butter - 200 g.
• Fresh berries (cherries, raspberries, currants) - 150 g.
• Fresh milk - for impregnation.

Cooking process:

1. Melt butter, sugar and honey in a container. This can be done on the stove, in the microwave, or in a water bath.
2. Add soda to the hot mixture (baking powder is used at another stage of preparation) and mix well.
3. Cool the mass and add eggs to it, one at a time, kneading each one.
4. Pour flour into the prepared mixture of honey, butter, sugar and eggs. If you use baking powder instead of baking soda, it must be added to the total mass along with the flour. The dough will turn out immediately, as for rolling.
5. Divide the dough into equal parts and roll out in the desired shape in thin layers - no thicker than 0.5 cm.
6. Use a fork or a toothpick to chop the cakes in several places to avoid swelling when baking. It is better to immediately prepare all the layers, because they are baked very quickly - in literally 3 minutes. The oven temperature should be around 200 degrees.
7. Mix boiled condensed milk and butter and beat them with a blender.
8. Grease the cakes first with milk and then with cream. Put fresh berries on every second cake after the cream. Coat the cake with cream on all sides.
9. Sprinkle honey cake with crumbs. If it is not left over from baking the cakes, you can crush cookies or gingerbread. For impregnation, send the cake to the refrigerator overnight or for several hours.

Bon Appetit!

Step-by-step recipe for making a honey cake in a pan

Since the cakes in the honey cake are very thin, they can be baked directly in the pan, like pancakes. The cake will turn out to be just as tasty, while you do not have to fiddle with baking sheets and oven.

Ingredients:

• Eggs - 2 pcs.
• Butter - 100 g.
• Flour - 0.5 kg.
• Sugar - 1 tbsp.
• Honey - 3-4 tbsp. l.
• Soda - 1 tsp
• Sour cream - 2 tbsp. l.

For the cream:

• Sour cream - 600 g.
• Powdered sugar - 300-400 g.
• Vanillin - 10 g.
• Berries, nuts, or chocolate for garnish.

Cooking process:

1. Melt the butter and honey on the stove or in the microwave.
2. Beat eggs with sugar in a lush foam, and then add 2 tablespoons of sour cream to them and mix.
3. Stir baking soda into a mixture of butter and honey. A noticeable reaction will occur, which is expressed in the clarification of the mass and an increase in its volume.
4. Then combine the contents of the two containers.
5. Add flour, kneading the dough first with a spoon and then with your hands. It should be pliable, roll out well.
6. Form 5-6 balls of the same size from the dough and roll them into a circle around the diameter of the pan in which the cakes will be cooked. On one side of the circle, prick with a fork.
7. Heat the pan well. It is important that it is not damaged inside, because you need to fry the cakes without oil, and they should easily come off the surface. Fry the cakes on each side for 1.5 minutes over medium heat.
8. Mix sour cream with powdered sugar and vanilla and beat with a mixer. You can mix sour cream with condensed milk.
9. When the pancakes are cool, generously coat them with cream and put in a stack. Trim the edges of the cake, coat the sides with cream. You can sprinkle the cake on all sides with crumbs from the remnants of the cakes. Decorate the honey cake with melted chocolate, nuts or berries. After a few hours, you can serve it on the table.

Bon Appetit!

A simple recipe for a honey cake in a water bath

The dough in a water bath is very elastic and baked evenly, without bumps and cracks. It is important not to overheat it, and also not to overdry the cakes.

Ingredients:

• Eggs - 2 pcs.
• Honey - 3 tbsp. l.
• Flour - 400 g.
• Oil - 100 g.
• Sugar - 150 g.
• Soda - 0.5 tsp.

For the cream:

• Condensed milk - 200 g.
• Sour cream - 400 g.
• Powdered sugar - 150 g.
• Vanillin - 0.5 tsp

Cooking process:

1. Prepare utensils for constructing a water bath. Take a pot for heating water and a container with the same diameter, but not deep. Put the pot of water on the stove.
2. In a second container, mix eggs, honey, sugar and soda, beat everything with a fork. Then add soft butter and place the bowl in an open pot of water.
3. Turn on the stove, bring water in a saucepan to a boil, and stir the mass in the upper vessel, not letting it boil. It will increase in volume and be covered with foam. In this state, the mass should be held in a water bath for several minutes, and then removed.
4. Pour flour into the cooled mixture, knead the dough and put it in a bag or under a film, and then place in the refrigerator for 2 hours.
5. Divide the dough in the refrigerator into 6-8 parts, roll out a thin crust from each.
6. Bake the cakes in the oven without overdrying them. Remember that a thin dough for a honey cake is quickly prepared, one cake is baked for only 2-3 minutes at a rather high temperature - about 200 degrees.
7. Prepare the cream from sour cream, condensed milk and powdered sugar, as well as vanillin. All components just need to be whipped with a mixer. It is okay to use a cream thickener if the cream stubbornly does not thicken.
8. Coat the cakes with cream. Let it soak a little and fold the honey circles one by one. Cover the surface with a cream paste. Choose the dressing to taste? It can be crumbs from baked dough scraps, or coconut flakes, or just powdered sugar.
9. Put the cake in the refrigerator overnight and then decorate to your liking.

Bon Appetit!

Classic honey cake cooked in a slow cooker

Cooking a honey cake in a multicooker will save you the hassle of rolling out the dough. Preparing a cake is much easier than in the oven or on the stove, and the resulting dessert is tender and airy.

Ingredients:

• Flour - 1.5 tbsp.
• Eggs - 3 pcs.
• Sugar - 0.5 tbsp.
• Honey - 3 tbsp. l.
• Baking powder - 1 tsp.

For the cream:

• High fat sour cream - 2 tbsp.
• Powdered sugar - 200 g.
• Vanillin - 0.5 tsp
• Lemon juice - 0.5 tsp

Cooking process:

1. Beat eggs and sugar until smooth and fluffy.
2. Pour honey into eggs with sugar and beat all together. If the honey is too thick or it has crystallized, you must first melt it in a water bath or in the microwave, but do not let it boil. Pour the melted honey into the egg mixture in a thin stream and beat immediately.
3. Mix the flour with baking powder and pour into the egg-honey mass, stirring everything until smooth. The dough is the same as for pancakes.
4. Grease the multicooker bowl with oil, turn on the "Baking" mode, and set the temperature to 150 degrees.
5. Pour the dough into a bowl, close the lid and bake for 40-50 minutes. Even if you are very curious about what is happening with the dough, in no case open the lid, otherwise your lush honey cake will not succeed, he risks falling off. When the time is up, remove the baked biscuit from the multicooker and cool.
6. For the cream, beat the sour cream with powdered sugar. Add vanillin and lemon juice. For thickening, you can use a cream thickener.
7. Divide the cooled honey biscuit into 3-4 cakes, cutting with a sharp knife or a special tool for cutting cakes. You can cut off the bottom cake very thinly and put it on the crumb for sprinkling the cake.
8. Layer the cakes with cream, coat it liberally on the sides, sprinkle with crumbs on all sides. Decorate as you wish. Such a cake is soaked very quickly, so you can taste it almost immediately after cooking, but it is better to let it stand for at least an hour.

Bon Appetit!

Spanish chocolate honey cake

This cake looks very elegant and festive, therefore it is suitable for a loud celebration. Both the cakes and the decor have a chocolate flavor. It is recommended to decorate the top of the cake with fresh or canned berries.

Ingredients:

• Flour - 400 g.
• Cocoa - 2 tbsp. l.
• Honey - 3 tbsp. l.
• Eggs - 2 pcs.
• Butter - 100 g.
• Soda - 0.5 tsp.
• Sugar - 150 g.

For the cream:

• Milk - 400 g.
• Sugar - 200 g.
• Starch - 20 g.
• Eggs - 1 pc.
• Butter - 200 g.
• Vanillin - 0.5 tsp

For glaze:

• Cocoa - 1 tbsp. l.
• Sugar - 3 tbsp. l.
• Milk - 1 tbsp. l.
• Oil - 2 tbsp. l.

Cooking process:

1. To prepare the base of the dough, you need to use a water bath. On it you need to warm up a mixture of butter, sugar, honey and eggs well. While stirring all these products, keep them in the bath for about 7 minutes after boiling water in the lower container. Then add baking soda, reduce heat and hold for another 3-4 minutes. Cool the mass.
2. Mix flour with cocoa and add to the cooled mixture. Knead the dough with a texture suitable for rolling, that is, it should be pliable and moderately thick.
3. Make 6-8 balls of the same size from the dough and, covering them with foil or placing them in polyethylene, refrigerate. This will bring the dough to the desired state.
4. Roll out the balls into tortillas and bake in the oven at 200 degrees. The residence time of the cakes in the oven is 2-3 minutes.
5. Prepare the custard. First, in a water bath or on the stove, heat sugar, egg, starch in a container. Then pour milk into the mixture, kneading the mass. It should thicken noticeably. Remove the cream from the heat, put butter in it, and then cool the mass a little and beat it with a mixer.
6. Layer the baked and cooled cakes with cream.
7. Boil the glaze: mix sugar, cocoa and milk in a container and put on fire. When the mass is well heated, knead it thoroughly, but do not boil. Remove the glaze from the heat, add the oil and stir. Cool and cover the honey cake with chocolate mass. You can put fresh or canned berries on top.

Bon Appetit!

Simple and tasty honey cake without rolling out the cake layers

In this recipe, the honey cake dough turns out to be a liquid consistency and is baked in a mold, rather than rolled out. This significantly saves the hostess's time, but the taste of the dessert does not suffer from the simplicity of preparation.

Ingredients:

• Fresh liquid honey - 3 tbsp. l.
• Sugar - about 200 g.
• Butter - 150 g.
• Milk - 50 ml.
• Soda - 0.5 tsp.
• Flour - 250 g.

For the cream:

• Cream with a fat content of 30-35% - 300 g.
• Powdered sugar - 150 g.

Cooking process:

1. Prepare the dough in the traditional way: beat eggs with sugar using a mixer and set aside. Mix flour with baking soda. Pour melted butter, honey and milk into it, mix, and then add eggs with sugar. You will get a pretty batter that needs to be kneaded very well with a spoon.
2. Line the mold with parchment or grease with oil and sprinkle the bottom and sides with flour. Pour the dough into it, shake it lightly and send it to the oven. The base of the cake is baked for about 40-50 minutes at a temperature of 180 degrees. The oven does not need to be opened during baking, only if the top begins to burn closer to the end of baking, you can cover it with foil.
3. Cool the baked "pie" and divide it into layers - 3 or 4 - as you wish. If the top turns out to be uneven, you can put it on the crumb. Alternatively, you can do this for the bottom by peeling off a thin layer and crushing it.
4. Cream, always cold, combine with powdered sugar and beat into a cream.
5. Smear the honey cake cakes with cream from the heart, pour over the top and sides just as generously. If desired, you can add any filling to the cream: berries, chocolate pieces, nuts, etc. Sprinkle the cake with crumbs and keep it in the refrigerator for a while.

Bon Appetit!