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 households, and guests can be surprised with a new flavor and aroma of the cake. In addition, it is not difficult to bake a honey cake, 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 something else will turn out. The good thing is that you don’t have to fool around with 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.

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 (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 we put the pieces in a saucepan and wait until they melt over a small fire.
2. Add granulated sugar (half a cup) and honey. When you get a liquid syrup, pour soda into it. The mixture will immediately begin to "grow".
3. While it is cooling, beat the eggs until fluffy. We send it to the syrup.
4. Then slowly add flour powder and carefully mix: you need a homogeneous consistency.
5. If the dough is too "flowing", you need more flour. It should not be steep, but still quite viscous.
6. Take a round baking dish with high sides. Lubricate the bottom with oil, lay out half the dough and “smooth out” on 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 dry, we will remove it. Let it cool down.
8. In the meantime, we send the cake from the second part of the dough for baking. We do everything in the same way as with the first.
9. While the cake is ripening, prepare the cream. It's easy: you just need to beat a liter of sour cream with a glass of sugar. The mixer will help to cope with the task quickly.
10. We move one cake to a dish. We put the second one on top so that its lower part is the top of the cake. Get an interesting shape.
11. We coat the cake well with cream. Let's not forget about the sides.
12. Now the dessert should spend several hours in the refrigerator. During this time, the cream will thoroughly soak the cakes. Cake "Mom" according to the classic recipe for honey cake with sour cream - ready.

"Miracle" with custard

Medovik "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 the products you will need are quite affordable:

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

We are working on this plan.

First, let's deal with the cream preparation.

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 power and brew the cream: a homogeneous consistency should be obtained.
3. We set aside the "semi-finished product" to cool.
4. When its temperature drops to room temperature, add sour cream and soft butter. Mix with a mixer.

The next step is the dough.

1. In a deep bowl we put all the remaining sugar, honey and 80-90 grams of soft butter. 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 - these are future cakes.
5. The oven has already reached the desired temperature - 200 C. It's time to flour the bottom of the baking sheet, put the cakes in turn and send them to the oven.
6. Cut out circles from the finished layers - you can use a plate that is suitable in size. Break the rest of the dough into crumbs - to decorate the cake.

Now we are “building” a honey cake.

1. Every single cake in turn is generously covered with cream. I put one on top of the other. Pour the prepared crumbs 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 it will be possible to feast.

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

We bake with condensed milk

There are a lot of 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 honey cake recipe with condensed milk is an excellent confirmation of this.

Ingredients you will need:

• 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 creamy margarine) - 50 grams for dough and another 200 for cream;
• up to 600 grams of flour;
• soda - a teaspoon;
• honey (if there is no natural, artificial is also suitable) - 4 table. spoons.

We adhere to the instructions.

1. Beat sugar in the company of eggs until 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 thoroughly. Mass thickened? So it's time to get out of the bath.
3. In a thin stream, slowly, we introduce the rest of the flour powder. Knead, getting a honey dough.
4. Divide it into six pieces, roll into balls. They need a little, about 15 minutes, "rest" on the table.
5. Roll out all the lumps thinly. Then they need to be baked. The oven should be heated to 160 C, the baking time should be from 5 to 7 minutes.
6. Even warm cakes are evenly cut, we give 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. Let's beat together with condensed milk.
8. Thickly cover each cake with this cream, assemble the cake. Sprinkle the surface with crumbs and also shake. 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 family and guests with the 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 not all the products are 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 egg left in the refrigerator, but do you want a cake? So we can do without them.

Because we have for the test:

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

For cream:

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

How do we proceed?

1. Heat the oil in a water bath. As soon as it "floats", add honey and sugar to it, without wasting time, quickly stir.
2. We also send sour cream and a glass of flour powder there. Mix again.
3. Directly over the pan we extinguish the soda with vinegar, immediately send it to the mixture. Stir again and remove from the bath. Let it cool for five to seven minutes.
4. Gradually add flour (as much as you need) and knead the dough. We divide into six parts. We wrap each in a film and place it in the freezer for about twenty minutes.
5. We take out one at a time, unfold each one in the desired shape on a sheet of parchment. We prick with a fork and relocate to the oven (there is already a temperature of 180-200 C). 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 for cream hung for a couple of hours in a gauze bag over the pan, 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 chopped into strips.
7. We “design” a honey cake: we heartily grease each of the five cakes with cream and cover with a thin layer of dried fruits. Remember that the sides are also waiting for a good portion of "grease". We crumble the sixth cake and thickly sprinkle all the surfaces of our dessert.
8. Let the cake spend at least eight hours in the refrigerator. So it is thoroughly saturated with cream and will melt in your mouth.

Honey cake without honey

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

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

• 180 grams of granulated sugar;
• a stack 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 errors (otherwise nothing will come of it); it will be necessary to apply the molasses as soon as we prepare it.

1. As soon as the water boils, pour sugar into it. In no case do not climb into the saucepan with a spoon! Mix by turning the bowl itself.
2. Are the crystals completely dissolved? Wonderful. Cook for more (no longer than 10 minutes). The syrup is ready when its drop in ice water is not soft. We check every minute so as not to have a hard sugar ball that is unsuitable for us.
3. As soon as the mixture reaches the required consistency, do not yawn: immediately add soda and lemon and mix actively. Got foam? So we are doing everything right.
4. Remove from heat only after foaming by itself passes.
5. Ready molasses looks just like liquid honey. Let's add it to the dough.

Medovik is an original cake that even a novice hostess can easily make. It doesn’t take very much time to cook, the main thing is to let it brew well so that the honey cakes are saturated with cream. And then the product will be especially tender and fragrant.

Honey cake - a classic recipe with photos and videos

In order to make a delicious honey cake at any time, first you need to figure out how to prepare it according to the classic recipe. After that, you can improvise with the main ingredients, cream and decoration.

For the test, take:

• 100 g butter;
• 1/2 st. granulated sugar;
• 3 medium eggs;
• 3 tbsp flower honey;
• 2.5–3 st. good flour;
• 1 tsp soda.

For cream:

• 1 liter of sufficiently thick sour cream;
• 1 st. powdered sugar.

For sprinkling, you will need about 1 tbsp. peeled walnuts.

Cooking:

1. Sift the flour well through a fine sieve. This step will provide an airy and loose structure to the cakes.
2. Put the slightly softened butter in a small saucepan, chop it with a knife. Put on a small fire and melt.
3. Add honey and sugar. Stirring constantly, bring to a homogeneous consistency.
4. Pour in the soda. The mass will immediately begin to hiss a little and increase in volume. After a minute, remove the saucepan from the heat. If you are not sure that the mass will not burn, then it is better to perform the entire procedure in a water bath, and not on an open fire. This will take a little longer.
5. Leave the honey mixture to cool, but for now, beat the eggs well until a light foam appears on the surface. Mix both masses carefully.
6. Add flour in small parts, knead first with a spoon, then with your hands.
7. Divide it into 5 parts, roll a ball out of each. Sprinkle the table with flour, roll out the first one, depending on the desired shape. Make a lot of holes on the surface with a fork. Cover the remaining balls with a towel so that they do not dry out.
8. Preheat the oven to 180°C. Bake each cake until golden brown for 5-7 minutes.
9. While they are still hot, carefully cut off the uneven edges. Cut the scraps into small crumbs.
10. Cool the sour cream well and beat, adding powdered sugar in portions. The cream will be quite liquid.
11. Separately chop the walnut kernels into small pieces. Mix half with crumbs.
12. Place the thinnest and thickest cake on a flat plate. Spread evenly with sour cream, sprinkle with chopped nuts, top with the next cake, etc.
13. Coat the top and sides with the rest of the cream, and then sprinkle all surfaces with crumbs and nuts with your hands or a spoon. Let the honey cake brew for at least 2 hours, and preferably all night.

Honey cake in a slow cooker - a step by step recipe with a photo

Medovik is one of the most popular cakes, which housewives are happy to prepare for the holidays. The only drawback is that it takes a very long time to bake cakes. But having a slow cooker, you can make a honey cake at least every day. Take:

• 5 st. l. honey;
• 3 multi-glasses of flour;
• the same amount of sugar;
• 5 eggs;
• a pinch of salt;
• ½ tsp soda;
• 1 tsp butter;
• 1.5 tsp shop baking powder;
• 0.5 l of thick sour cream.

Cooking:

1. In a deep bowl, mix the sifted flour, soda, salt and baking powder.

2. Separately, break the eggs into a bowl and beat them with a mixer until fluffy. Gradually add half of the sugar.

3. Without interrupting the beating, pour in liquid honey.

4. Add literally one spoonful of flour mixture. This is necessary so that the dough does not become thicker than sour cream. Depending on the size of the eggs, the gluten of the flour, and other factors, a little less or more of the dry mix may be needed.

5. Spread the multi-cooker well with a piece of butter, lay out the dough.

6. Set the multicooker to the baking program for 50 minutes. Try not to open the lid all this time, otherwise the cake will settle. Remove the product from the bowl only after complete cooling.

7. During baking, prepare a simple cream. Why beat well (at least 15-20 minutes) sour cream with the remaining sugar.

8. Cut the honey dough base with a particularly sharp knife into three approximately equal cakes. Apply cream and let it soak for at least an hour.

Sour cream honey cake - the best honey cake recipe with sour cream

The following recipe will tell you in detail not only how to cook honey cakes, but also how to make sour cream correctly so that it turns out to be especially thick and tasty.

For honey cakes:

• 350–500 g flour;
• 200 g of sugar;
• 100 g butter;
• 2 tbsp honey;
• 2 large eggs;
• 1 tsp soda.

For sour cream:

• 500 g of fat sour cream;
• 150 g fine sugar.

For decoration, a few nuts and chocolate chips.

Cooking:

1. Put honey, sugar and soft butter in a saucepan.
2. Build a water bath on the stove from a slightly larger pan. Put a container with ingredients in it. Heat while stirring until the sugar crystals dissolve and the mass acquires a beautiful honey color. Add baking soda and stir for a couple more minutes.
3. Remove the saucepan from the bath. Cool the mixture slightly and beat in the eggs one at a time, beating vigorously.
4. Add flour, knead the dough with a spoon and put it right in the pan for half an hour in the refrigerator.
5. Dust the table with flour, knead the dough lightly. Divide it into 9 equal lumps.
6. Roll out each ball in turn on parchment paper. To make the cakes initially even, cut the dough by placing a lid or plate on top. Prick each with a fork; do not throw away the swatches.
7. Bake the biscuits for five minutes in an oven preheated to 200°C. Lastly, bake the dough scraps. Cool honey cakes, spreading them strictly one at a time.
8. To get a particularly thick sour cream, the main ingredient, that is, sour cream, is better to take fatter. It's even better if it's homemade, not store-bought. In no case do not whip warm sour cream, it certainly needs to be cooled. Choose sugar with the smallest crystals. By following these three simple rules, you will get an exceptional sour cream.
9. In sour cream, just taken out of the refrigerator, add half a serving of sugar and beat the mass with a mixer at medium speed for about 2 minutes. Add some more sand, beat again for five minutes. And only after that pour out the rest, set the highest speed and beat until the mass becomes thick and the sugar is completely dissolved. You can set aside the cream for 5-10 minutes, and then punch it again to the desired density. Place it in the refrigerator for 15-20 minutes.
10. Later, lay the plumpest shortbread on a flat dish, put 3-4 tablespoons of cream on top and spread it evenly. Repeat manipulations until you use all the cakes.
11. To make the cake look beautiful, leave more cream on the decoration. Coat the top and especially the sides liberally. Level the surface with a knife.
12. Grind the baked dough scraps in any way, sprinkle the top and sides. Top with chocolate chips and garnish with hazelnuts as desired.
13. Refrigerate for at least 6-12 hours to soak.

Honey cake with custard

Cooking custard will take a little longer. However, the taste of the honey cake will only benefit from this. The process of making cakes is standard, the main thing is to let the finished cake soak well.

For honey dough:

• about 500 g flour;
• 2 eggs;
• 3 tbsp honey;
• 2 tsp soda;
• 80 g butter;
• 200 g sugar.

For custard:

• 200 g of sugar;
• 500 ml of raw milk;
• 250 g butter;
• 2 eggs;
• 3 tbsp flour;
• a little vanilla for flavor.

Cooking:

1. Melt the butter, add honey, eggs, sugar. Whisk vigorously with a whisk. Add soda, stir lightly.
2. Put the container with all the ingredients in a water bath. Wait until the mixture has doubled in volume.
3. Sift the flour into a wide bowl, make a well in the center and pour in the hot mixture. Replace the dough with a spoon, and a little later with your hands. The honey dough will be a little sticky.
4. Cover the bowl with cling film and refrigerate for 30-40 minutes.
5. Pour milk into a saucepan, add eggs and sugar. Lightly punch. Enter the flour, stir so that there are no lumps, and put on a slow fire.
6. Stirring constantly, bring the mass to a light boil and cook over reduced heat until thickened.
7. Cool completely, add soft butter and beat at medium speed with a mixer.
8. Remove the dough from the refrigerator, divide it into 8 parts. Roll into cakes, prick and bake each for about 5-7 minutes at an average oven temperature of 190 ° C.
9. Trim the still warm cakes to get even edges. Chop the patterns.
10. Assemble the cake, brushing each cake with cream. Coat the sides well. Sprinkle crumbs on top.
11. Insist before serving for at least 8-10 hours, preferably a day.

Honey cake with condensed milk

The taste of an ordinary honey cake completely changes, one has only to replace the cream. For example, take condensed milk instead of sour cream. Even better - boiled or caramelized.

For honey dough:

• 1 st. Sahara;
• 3 eggs;
• 50 g butter;
• 4 tbsp honey;
• 500–600 g flour;
• 1 tsp soda.

For cream:

• a jar of ordinary or boiled condensed milk;
• 200 g soft butter.

Cooking:

1. Beat sugar and eggs until white foam. Add the right amount of soft butter, baking soda and honey. Mix lightly and place the container in the bath.
2. While stirring constantly, wait for the mixture to increase in volume.
3. Without removing from the bath, enter the third part of the flour, mix actively. As soon as the dough thickens a little, remove and, adding the remaining flour, knead.
4. Divide the honey dough into 6 equal pieces, shape them into balls and let them rest for about 15 minutes.
5. Roll each lump thinly, prick with a fork and bake in an oven preheated to 160°C for 5-7 minutes each.
6. Cut the still warm cakes to an even shape. Cool the cuts and chop.
7. Whisk the oil previously taken out of the refrigerator with a mixer with condensed milk.
8. Generously coat the cooled cakes with cream, remembering to leave a part for coating the sides.
9. Decorate the cake with crushed crumbs and let it brew for at least 10-12 hours.

Homemade honey cake - recipe with photo

When a grandiose holiday is planned, the question arises: what kind of cake to buy so that it is tasty and there is enough for everyone. But if you have a couple of free hours, then you can make your own honey cake according to the following recipe.

On the cake:

• 4 tbsp butter;
• the same amount of honey;
• 2 tsp soda;
• 2 eggs;
• 3–4 tbsp. sifted flour;
• 1 st. Sahara.

For buttercream:

• 1 b. boiled condensed milk;
• 450 g of thick sour cream;
• 100 butter.

Cooking:

1. In one bowl, mix sugar, honey, eggs, soft butter and soda. Stir and put on a small gas.

2. Bring to a boil while stirring regularly. After boiling, wait exactly 5 minutes and remove from the stove.

3. Let the mass cool, but for now make a cream. Pre-cook condensed milk directly in the bank. Mix the cooled milk with softened butter and sour cream. Beat on medium speed until all ingredients are combined and refrigerate.

4. Add flour to the cooled honey mixture and mix thoroughly. Divide the finished dough into 5 parts.

5. Form lumps from them and roll each into a layer 0.5 cm thick.

6. Bake until done for 5-7 minutes at 180°C.

7. Cut hot cakes, cool and spread with cream. Grind the scraps of dough into crumbs and decorate the surface and sides with it.

Honey cake in a pan

If the oven does not work, then this is not a reason to refuse to cook a honey cake. Cakes for him can be baked in a pan. The main thing is to prepare the products:

• 2 eggs;
• 2 tbsp. Sahara;
• 2 tbsp liquid honey;
• 2 tbsp. flour;
• 50 g butter;
• 1 tsp soda;
• 500 ml sour cream.

Cooking:

1. Melt the butter and honey in a water bath.
2. Whisk half the sugar and eggs separately. Pour the mixture into the honey-oil mass and pour in the soda. Stir and remove from heat after 5 minutes.
3. Pour in the flour, mix quickly and heat the dough in the bath for about five more minutes.
4. Divide the dough into 7-10 parts and refrigerate for half an hour.
5. Beat cold sour cream with a mixer with the second half of sugar so that the cream thickens and almost doubles in size. Put it in the refrigerator.
6. Roll out the lumps of dough into the shape of a pan and fry for one minute on each side until golden brown.
7. Layer the cooled shortcakes with cream, decorate beautifully and let it brew in the refrigerator for a couple of hours.

Lean honey cake - a simple recipe

A lean honey cake prepared according to the following recipe will appeal to everyone who fasts or is on a diet. After all, it has practically no fat, and you can bake it very quickly.

• about ½ tbsp. Sahara;
• the same amount of vegetable oil;
• 1 st. water;
• 3 tbsp honey;
• 2 tsp baking powder;
• some salt;
• 1.5–2 tbsp. flour;
• 0.5 st. peeled nuts;
• 0.5 st. raisins;
• vanilla for flavor.

Cooking:

1. Pour boiling water over the raisins for five minutes, drain the water and dry the berries. Dust with flour and mix with crushed walnuts.
2. Pour the required amount of sugar according to the recipe into a hot pan and bring it to a caramel-like state. Pour in a glass of warm water, cook with stirring until the caramel is completely dissolved.
3. In a separate bowl, mix honey, oil, vanilla and salt. Pour in the cooled caramel water.
4. Add a glass of flour, mix well. Add more flour to make a thick mass of sour cream. Enter the walnut-raisin mass, mix until all components are combined.
5. Cover the form with parchment or grease with oil, pour the dough into it and bake for about 40–45 minutes in a preheated oven (180 ° C).

French honey cake

Why this honey cake is called French is not known for certain. Probably, the cake got its name for the especially interesting taste that unusual ingredients provide to it.

For test:

• 4 raw proteins;
• 4 tbsp honey;
• 1.5 st. Sahara;
• ½ tsp slaked soda;
• 150 g of melted butter;
• 2.5 Art. flour.

For filling:

• 300 g pitted prunes;
• 1 st. crushed walnuts.

For cream:

• 4 yolks;
• 300 g butter;
• 1 st. powdered sugar;
• 2 tbsp. thick sour cream;
• 1 tbsp quality rum.

Cooking:

1. Separate the whites from the yolks. Beat first with sugar. Add soft butter, honey, quenched soda and flour. Punch the mixture with a mixer.
2. Divide the slightly watery dough into 3-4 parts. Pour each into an oiled mold, spreading with a wet hand. Bake the cakes in the oven (180°C) until done.
3. Grind slightly cooled yolks with powdered sugar. Add soft butter with sour cream and beat. At the end, add rum or any other good alcohol (cognac, brandy).
4. Pour the prunes with boiling water for five minutes. Drain the water, dry the berries with a towel, cut into strips.
5. Put the first cake on a flat plate, lay out half of the prunes and a third of the nuts. Spread generously with cream on top. Repeat with the next cake. The third just smear with cream, capturing the sides. Decorate as desired.
6. Let it feed for about 10-12 hours.

The most delicious and tender honey cake - super recipe with video

The preparation of this honey cake will take several days. But don't be alarmed, most of the time will be spent on standing the test. But the finished cake will turn out especially tender and crumbly.

For honey dough:

• ½ st. Sahara;
• 3 large eggs;
• ½ st. liquid honey;
• 2 tbsp. flour;
• 0.5 tsp soda.

For cream:

• 1 liter of sour cream;
• a bag of special thickener;
• a little lemon juice;
• 1 st. Sahara.

Cooking:

1. Beat eggs lightly with sugar, add honey, beat again.
2. Pour soda into flour and add everything together to the honey-egg mixture. Stir first with a spoon, then with a mixer.
3. Cover with a lid or film and leave on the table in the kitchen for three days. Stir several times daily.
4. Take a sheet of parchment, put a few tablespoons of dough on it and stretch it with a knife to the desired shape.
5. Bake the cake in the oven for about 5 minutes at standard (180°C) temperature. Do the same manipulation with the rest of the cakes.
6. Beat sour cream directly from the refrigerator with sugar. In the middle of the process, add a little lemon juice and a thickener to taste.
7. Spread all the cakes with cream and put in the refrigerator. Serve only the next day.

Honey cake with prunes - a step by step recipe

If you cook a honey cake according to this recipe, it will turn out to be especially tender and airy. The zest of baking will come with a light butter cream and a spicy aftertaste of prunes.

For baking cakes:

• 2.5–3 st. flour;
• 60 g butter;
• 1 st. Sahara;
• 3 medium eggs;
• 2 tbsp honey;
• the same amount of vodka;
• 2 tsp soda.

For buttercream:

• 200 g prunes;
• 500 g fat (at least 20%) sour cream;
• 375 g (at least 20%) cream;
• ½ st. Sahara.

Cooking:

1. Build a water bath on the stove. As soon as it warms up, put the butter in the upper container and melt it completely.
2. Add sugar and honey. Rub a little while continuing to heat. Pour in the vodka and beat in the eggs. Stir vigorously so that the eggs do not curdle. At the end, add soda.
3. Remove from the stove, add flour in parts, kneading the dough. As soon as it stops sticking, roll it into a sausage and cut it into 8-9 pieces.
4. Roll each circle thinly and bake in the oven at standard temperature.
5. Beat sour cream and sugar, in a separate bowl - cream until thick. Soak prunes in boiling water for half an hour, dry and cut into random pieces of medium size. Gently mix everything together.
6. If necessary, trim the cakes with a knife, chop the trimmings. Assemble the cake, generously brushing the layers with cream.
7. Sprinkle the top with crumbs. Let stand at least 10 hours.

Honey cake "like grandma's"

For some reason, it has so happened since childhood that the best pies and cakes are obtained from my grandmother. The following recipe will reveal all the secrets of grandma's honey cake.

• 3 eggs;
• 3 st.d. honey;
• 1 st. sugar in the dough and the same amount in the cream;
• 100 g butter;
• about 2 cups flour;
• 2 tsp soda;
• 700 g sour cream;

Cooking:

1. Put well-melted butter in a deep bowl, beat in eggs, add honey, sugar and soda, previously quenched with vinegar or lemon juice.
2. Place the container in the bath, and soak with constant stirring for about 7-8 minutes.
3. Cool the mixture a little, add flour in portions. Form 12 equal balls from the finished dough.
4. Roll each one very thin, pin and bake in the oven (190-200°C) for 3-4 minutes. You need to work with the dough very quickly, as it dries instantly.
5. Punch sour cream strictly from the refrigerator with a mixer with sugar, gradually increasing the speed. If the sour cream is not thick enough for your taste, add a special thickener.
6. Trim the cooled shortcakes with a knife, generously smear with cream, not forgetting to coat the sides. Ceiling the trimmings and decorate the product from above. Let it brew for at least 15-20 hours.

Biscuit honey cake - recipe with photo

To make a honey cake, it is not necessary to bake a whole mountain of cakes. Just one is enough, but biscuit. The main thing is to follow the detailed recipe with a photo exactly.

• 250 g sugar;
• 4 large eggs;
• 1.5 st. flour;
• 2–3 tbsp honey;
• 1 tsp soda.

Cooking:

1. About an hour before cooking, remove all the necessary ingredients from the refrigerator and cabinets and put them on the table. This is necessary so that the products are at the same temperature. At the same time, separate the proteins from the eggs and put them back in the cold. Sift the flour thoroughly, preferably twice.
2. Put honey in a thick-walled pan and put it on a small gas. As soon as the product is melted, add the soda quenched with vinegar directly above the saucepan. Stir and cook for about 3-4 minutes, until the mass begins to darken a little.
3. In warm yolks, add sugar and beat the mass well, starting at low speed and gradually increasing it. In this case, the initial volume should increase four times.
4. Remove the whites, pour in a teaspoon of ice water and beat with a mixer until a strong foam is obtained.
5. Gently fold half of the egg whites into the yolk mixture. Then add slightly cooled honey with soda. In portions, enter the flour and only at the last moment the second half of the proteins.
6. Immediately pour the biscuit dough into a greased form and place in an oven preheated to 180 ° C. Bake the product for 30-40 minutes without opening the door.
7. Let the finished biscuit cool right in the mold and only then take it out. Cut with a sharp knife into 2 or more cakes. Spread with any cream, let it soak for two hours.

Honey cake with nuts

The original combination of honey and nut flavors gives the cake prepared according to the following recipe a special zest. A honey cake with nuts and thick sour cream is a great option for a homemade feast.

For honey dough:

• 200 g flour;
• 1 egg;
• 100 g of creamy margarine;
• 100 g of sugar;
• 170 g of honey;
• ½ tsp soda.

For sour cream hazelnut cream:

• 150 g thick (25%) sour cream;
• 150 g butter;
• 130 g of shelled nuts;
• 140 g powdered sugar.

Cooking:

1. Soft butter rub with a fork with sugar. Add egg and honey, mix vigorously.
2. Sift the flour, add soda to it and add parts to the honey mass.
3. Lubricate the medium form with a slice of butter and lay out the third part of the dough, spreading it with a spoon or with wet hands.
4. Bake the shortbread for 7-10 minutes at about 200°C. Make 2 more cakes in the same way.
5. Roast the crushed nuts quickly in a hot, dry frying pan.
6. For cream, rub soft butter and powdered sugar. Enter sour cream and nuts, stir until all ingredients are combined.
7. Lubricate the cold cakes generously with nut-sour cream, sprinkle the top and sides with crushed nuts. Refrigerate for at least 2-3 hours to soak.

Honey cake without eggs

If there are no eggs, then making a honey cake is even easier. The finished cake will turn out especially tasty due to the presence of dried fruits. Prepare for the test:

• 2/3 st. Sahara;
• 2.5–3.5 st. flour;
• 2 tbsp honey;
• 1.5 tsp extinguished soda;
• 100 g of good creamy margarine;
• 2 tbsp sour cream.

For cream:

• ½ st. fine sugar;
• 0.6 l thick sour cream;
• 100 g prunes or dried apricots.

Cooking:

1. Make a water bath on the stove. Put oil in the top saucepan.
2. As soon as it melts, add honey and sugar, mix quickly.
3. Pour in sour cream and add 1 tbsp. flour, stir. Directly above the container, extinguish the soda with vinegar, stir and remove from the bath.
4. Leave the dough for five minutes to cool. Then knead it, adding a little flour, as much as it takes.
5. Divide the dough into 6 approximately equal parts. Wrap each in cling film and place in the freezer for 15-20 minutes.
6. Take out the pieces one at a time, roll them into the desired shape on a sheet of parchment and, pricked with a fork, bake for 3–6 minutes in an oven heated to 180–200 ° C. Please note: cakes without eggs, and therefore very soft and fragile. Let them cool completely on the parchment.
7. Transfer the sour cream for the cream into a gauze bag and hang it on the edge of the pan so that excess liquid is drained for a couple of hours. Then beat until thick with sugar.
8. Pour prunes and dried apricots with boiling water for ten minutes, then dry and cut into thin strips.
9. Spread each cake with cream, spread dried fruits on top with a thin layer and so on until you have folded 5 cakes. Be sure to grease the top and sides well.
10. Grind the sixth cake, and sprinkle well with crumbs all surfaces of the honey cake. Let soak for at least 6 hours, more is better.

Honey cake without honey

Is it possible to make a honey cake without honey at your disposal? Of course. It can be replaced with maple syrup or molasses. Moreover, the latter can be done independently.

For molasses, take:

• 175 g of sugar;
• 125 g of water;
• on the tip of a knife soda and citric acid.

Cooking:

1. Remember, homemade molasses should be used immediately. Everything should be done very quickly and without errors, otherwise the product will not work.
2. So, bring water to a boil in a mini saucepan. Pour in sugar, and most importantly, do not stir it with a spoon! Rotate the bowl to stir.
3. After the crystals have completely dissolved, boil the syrup for another 5-10 minutes, until a drop of it, dropped into ice water, remains soft. Check at least once a minute. It is very important not to miss the moment and not to digest the mass until the ball hardens.
4. As soon as the syrup reaches the desired consistency, very quickly add soda and lemon and mix vigorously. If foam has formed, then everything is done correctly. After the complete cessation of the reaction (foaming should come to naught), remove the container from the fire. Ready molasses looks very much like ordinary liquid honey.

For test:

• 3 tbsp molasses;
• 100 g butter;
• 200 g of sugar;
• 3 eggs;
• 1.5 tsp baking powder;
• 350 g flour.

For cream:

• 900 g of fat (at least 25%) sour cream;
• 4 tbsp Sahara;
• juice of half a lemon.

Cooking:

1. In a water bath, and preferably a steam bath (when an air gap remains between the upper container and boiling water), melt the butter.
2. Beat in the eggs one at a time, stirring constantly. Next 3 tbsp. finished molasses.
3. Mix the flour in advance with the baking powder and add only half the portion. Mix thoroughly, remove from the bath.
4. Add the rest of the flour so that the dough has a consistency similar to stretchy soft chewing gum, but at the same time holds its shape.
5. Divide the dough into 8 parts, roll each into a layer (3–4 mm thick) and bake for 2–4 minutes at 200°C.
6. Still hot cakes (they will turn out relatively pale, since molasses is used, not honey), trim with a knife to the correct shape, cut off.
7. Beat sour cream with sugar, starting the process at a slow speed and gradually increasing it. Squeeze out the lemon juice at the end. Try again for a couple of minutes.
8. Assemble the cake, evenly smearing the cakes, top and sides with cream, sprinkle with crumbs. Wait a few hours before serving.

Liquid honey cake - detailed recipe

The dough for making this honey cake turns out to be liquid and needs to be spread out to form cakes. But the finished cake comes out especially tender, literally melting in your mouth.

For liquid dough:

• 150 g of honey;
• 100 g sugar:
• 100 g butter;
• 3 eggs;
• 350 g flour;
• 1.5 tsp soda.

For light cream:

• 750 g (20%) sour cream;
• a little more than 1 tbsp. (270 g) sugar;
• 300 ml (at least 30%) cream;
• some vanilla.

Cooking:

1. Whisk the eggs vigorously until fluffy. Add soft butter, honey and fine crystalline sugar.
2. Boil for a couple of minutes in a water bath. Add soda and mix - the mass will become whitish.
3. Gradually add the flour, mixing after each addition, until a sticky and viscous dough is obtained.
4. Cover the form with parchment paper. Put about 1/5 of the dough in the center and spread it with a spoon, spatula or wet hand.
5. Bake in an oven (200°C) for about 7-8 minutes until browned. At the same time, the crust should remain soft. While still warm, cut to desired shape. Do the same with the remaining dough. To prevent the cakes from deforming when cooling, press them down with a press (a plank and a bag of cereals).
6. Beat cold cream with a mixer until thick. Add the rest of the ingredients and beat until the sugar crystals dissolve.
7. Assemble the cake, brush the sides and top. Garnish with crushed crumbs. Put in a cool place for impregnation for 2-12 hours.

How to make honey cake - honey cake dough

As can be seen from the proposed recipes, any dough that includes honey is great for making a honey cake. But even this ingredient can be replaced with molasses or maple syrup. If desired, you can cook a honey cake with or without eggs, with butter, margarine or without this product at all.

You can bake the cakes themselves in the oven or directly in the pan. It can be rather dryish thin shortcakes, which, thanks to the cream, become very tender and juicy. Or a thick biscuit cooked in the oven or slow cooker, which is enough to cut into the required number of layers.

Cake honey cake at home - cream for honey cake

Any cream that you can prepare today is suitable for a layer of honey cakes. For example, it is enough to beat sour cream or cream with sugar or powder well enough. Mix condensed milk with soft butter, cook regular custard and add butter or condensed milk to it if desired.

Biscuit cakes can be smeared with jam, jam, marmalade or honey, soaked with original syrup. Chopped nuts, pieces of candied fruits, fresh, canned or dried fruits are added to the cream if desired. The main condition is that it must be liquid enough to soak the honey cakes.

How to decorate honey cake

There is no single answer to the question of decorating a honey cake. Of course, in the classic version, it is customary to sprinkle the top and sides of the cake with crumbs made from scraps. But instead of it, it is quite possible to use crushed nuts.

In addition, the surface can be additionally decorated with whipped cream, butter cream, figures made from roasted and grated peanuts, or drawings made using stencils. To add originality to the cake, you can beautifully lay out berries, fruit slices on top, make a lattice with cream or simply pour chocolate icing on top.

In fact, the decoration of the honey cake is limited only by the fantasies of the hostess and her culinary abilities. But it's never too late to learn something new, experiment with the available ingredients and come up with your own unique decor.

Already one naming of the cake honey cake evokes pleasant memories of a pleasantly spent evening over a cup of tea or a fun birthday in childhood.

If you now frowned and said “Nothing like that! I don't like Honey Cake!" then you might just be unlucky and try the wrong Honey Cake!

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

real cake honey cake- a delicious, delicate, fragrant and not at all sugary dessert, which even those who do not like honey will enjoy with pleasure.

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 this fad of hers and tried to prepare treats without using this product.

But one day a new confectioner worked 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 special cake.

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

Vladimir Dal defines a cake as a puff round sweet cake. Such a mean wording causes some protest, because the cake is, first of all, a holiday. A real anthem to the art of the confectioner in the New Year, birthday, and just like that, in honor of a good mood and a wonderful day.

Cake Medovik is considered the most popular cake in Russia, especially often it is prepared for children's holidays. And now Medovik cake is on the menu of many expensive restaurants and can always be found on store shelves in the “Cakes” section. Cake Medovik is called differently. Sometimes you can find the names "Bee", "Honey", "Miracle" or simply "Honey cake with sour cream".
But of course the tastiest honey cake the one you made yourself. Each housewife has her own unique and proven recipe for Medovik, but perhaps they will be inspired by our cooking options for this dessert.

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

Praises to honey can be sung for a very long time. It is used in the preservation of vegetables, stewed and baked with it, poultry, prepared fish sauces. And baking with a unique bee product has an amazing aroma, beautiful color and a characteristic caramel flavor. There are a lot of recipes for cookies, gingerbread and pies with honey, but nothing compares to a 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. Special decoration is not required, the main advantage is the exquisite taste and ease of preparation.

What limitations at the honeycomb? Perhaps there is one. This is the speed at which this honey cake will disappear from the table! Be sure that your loved ones will eat the prepared 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 cakes, and there are not so many ingredients for it. The main ingredient is, of course, honey. It is better to take it in liquid form, so that the dough is easier to form. Thick candied honey can be melted first 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 saturated and become simply airy. So that as a result we are not disappointed, it is better to take fat sour cream, and replace sugar with powdered sugar. Sour cream must be cooled in the refrigerator, and quickly beat 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 just one ingredient to the cream, for example, prunes, coconut chips or jam.

To prepare desserts you will need:

Blenders & Mixers

kitchen scales

Decor for baking

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

classic honey cake

Ingredients:

For test:
2 eggs, 1 cup sugar, 3 cups flour, 3 tablespoons honey, 2 tsp. soda (no slide at all, or one with a small slide), 1 tablespoon of vinegar (9%).
For 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, iced chocolate.

Cooking:

In a water bath with a whisk, beat 2 eggs with 1 cup of sugar. Cook for about 3-5 minutes until the mixture is light and fluffy. Add honey, stirring constantly, beat again.
Add 1 cup of flour, mix well without removing from the bath. Add soda (do not extinguish!), Another glass of flour, and mix 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.

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

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

Bake the cakes for about 5 minutes each until even dark golden brown.
We prepare the cream: in a water bath, beat 1 egg and a glass of sugar, add a glass of sour cream and beat well (you can use a mixer). Remove from the bath, let the mixture cool slightly, add all the softened butter at once and beat for 5-10 minutes until relatively thick. If the sour cream is completely liquid, then you can add a bag of cream thickener.
Collecting the cake! We generously grease all the cakes with cream, letting it drain a little around the edges, we also coat the top cake well with cream.

We prepare the crumbs for decoration: in a blender, chop the trimmings and walnuts remaining from the cakes, sprinkle the cake liberally on all sides with the resulting crumbs, coat the sides.
Sprinkle with grated frozen chocolate on top and put in the refrigerator to soak (at least 3 hours). Before serving, you can also sprinkle with grated chocolate.

Honey cake with condensed milk

For test: 3 eggs, 1 cup sugar, 2 tbsp. spoons of honey, 1 teaspoon of soda, 1.5 cups of flour.

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

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

Bake 4 cakes from the resulting dough. To do this, divide the dough in a bowl into 4 parts, transfer one part to a frying pan, greased with oil, evenly distribute the dough with a 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 cream. Beat the softened butter into a fluffy white mass and, continuing to beat, add condensed milk and cocoa (if you want to use it) in small portions. Trim the cooled cakes with a knife and layer with cream. Cover the top and sides of the cake generously with cream.

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

Medovik “Beehive”

I bring the ingredients for 1 kg of the finished cake. The cake in the photo is made on 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 cream:
– sour cream 400 gr
– cream 33% 150 gr
- 1 can of boiled condensed milk (180 gr)
- 2 tablespoons of honey

Cooking:

For test:
Combine eggs with sugar and beat lightly, then add honey, buttercream, soda, mix everything well and put it on the stove to warm up,in a water bath until dark golden color of the mass. Then remove the mass fromplate, 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 it (if the circle is cut off according toplate of the desired diameter), put on baking paper and bake at
temperature 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 in5 to 10 minutes on average)
Cool baked cakes at room temperature.
Grease the finished cakes with cream.

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

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

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

TO ACHIEVE THE EFFECT OF HONEYCOMBS, you need bubble wrap, which is used when transporting fragile items. You don’t need to lubricate the film with anything, so that the honeycomb pattern is printed, you must add gelatin to the cream, otherwise the honeycombs will not work - everything will be smeared, we have already gone through this. I'm onI made the whole cake cream as written in the recipe above, and in part of the cream,with which she covered the top and sides of the cake, added pre-soaked in
cold cream, melted gelatin. The film must be attached to the cakeand somehow press bubbles into the cream, put in the refrigerator for 15-20 minutesso that the honeycombs “grab”, then the film can be carefully removed.1 pack of HAAS microcrystalline gelatin left - this is 11 g, but,I repeat, this is not for the whole cream in the cake, but only for that part of whichcovered the sides and top of the cake.

Chocolate honey cake

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

Ingredients:

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

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

Cooking cakes:

Put all the ingredients for the dough, except flour, into
sufficiently capacious dishes and heat in a water bath for 20minutes, interfering frequently. 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) andmix quickly. The remaining flour should be added very carefully,little by little, constantly stirring. 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, one should be especially careful with flour: it is better not to add flour andthen, last resort, add.

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

Explanations for rolling and baking:

The dough should be rolled out while still warm, directly on thebaking paper, from which circles should first be cut outwith 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, starting immediatelyrolling 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 on a baking sheet the secondrolled out crust. We stack the finished cakes on top of each other, paper side up,then carefully remove this paper.

Cream preparation

Cook a thick cream from milk, sugar and semolina. cool down,stirring often enough to avoid lumps. Whip the butter andGradually add well-cooled cream, continuing to beat continuously.
Lubricate all the cakes with the finished cream, including the top one.

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

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 out;
- The dough sticks a little to your hands and to the rolling pin, so you need to constantly sprinkle it with flour.

Cake Medovik traditional

Very festive and unusually tasty cake.

Ingredients

Dough:
500 g flour
3 scoops of powdered sugar
4 full tablespoons 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

Cooking:

Dough:
Mix and knead all ingredients together. In the food processor itdone in about three minutes. The dough should be soft. Split itinto two equal parts and bake two cakes measuring 24 x 36 cm attemperature 180 degrees and for about 15 minutes (each cake).

If you have two identical shapes, you can try baking cakessimultaneously, in convection mode, at a temperature of 160 degreesCelsius.

Pay attention that the cakes do not blush too much, but remain light.

Filling:
Transfer the boiled condensed milk to a bowl and grind. Whip cream.Dissolve and set aside gelatin. Put 4 tbsp. tablespoons of whipped creambowl with condensed milk.

Add the cream cheese to the remaining cream and mix thoroughly. INgelatin, add 2-3 tablespoons of creamy mass and beat well with a mixer forhigh speed, then add it all to the main cream cheesemass and mix thoroughly. Put the whole stuffing on the firstcake, flatten and cover with a second cake.

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

The cake should be well soaked and become soft.

Golden HONEY CAKE

Simple, but delicious! Honey cake is the most simple cake, because. it's easy to cook and hard to mess up. This recipe has never failed me, so I strongly recommend it to you. The cake always turns out delicious and fragrant!

Ingredients:

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

Cooking process:

Let's cook first 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 hydrated with lemon, soda and a glass of flour. Continue stirring the dough until it has slightly increased in volume. Add more flour until the mass forms a “strong” but not “cool” 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: Mix condensed milk with soft butter.

Lubricate each cake (of course, cooled down) with cream, after pricking them with a fork. This is necessary so that the cream soaks the cake better.

When the cake is already folded, evenly trim the edges of the cakes. Although you can pre-give the cakes an even shape, whether it be a circle or a square, this procedure must be done with the cakes that have not cooled down, as well as prick them for better impregnation.

Use the trimming to sprinkle the cake. To do this, you can put it in a plastic bag and “roll” on it with a rolling pin. Pruning can (as an option!) Mix with chopped nuts or candied fruits.

After 3 hours, the cake can be served on the table and .... brew tea according to the tea rules, as they are taught in the book “Harmony of the Tea Ceremony”. By the way, the set includes 2 tea boxes for storing tea as a gift!

Honey cake in a simple way

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

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

Honey cake with cocoa fondant “Miracle”

In addition to the fact that that cake is tasty and tender, it is also huge - quite enough to meet and feed a large company. The original dough is cooked in a water bath, this 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 g), sugar (a glass).
Cream:
egg, sugar (1 cup), milk, semolina (1 tbsp. L). Butter softened to room temperature (250 g), vanillin, half a glass of sour cream.
Fondant:
sugar, cocoa, sour cream (all 24 tablespoons each), butter (60 gr).

Cooking method

Let's cook first cream. Grind sugar and egg in a bowl, add flour and vanilla and mix. Gradually add milk to get a homogeneous mass. We put in a water bath until thickened, but do not boil, bring almost to a boil. Add the butter to the mixture cooled to room temperature and beat. At the end, add sour cream and mix.

Test preparation:
- Mix the butter, sugar and honey in a bowl and put it in a water bath until the sugar dissolves. Beat in the eggs and mix quickly.
- Put in a water bath for 4 minutes, add 2 teaspoons of soda. The mass should increase sharply in volume (about three times).
- We continue to keep it on fire and add flour (2 cups), stir. The dough should be thicker than pancakes. The dough should not be sticky or hard. If liquid, add more flour, about half a glass.
- Put the dough on the table on a layer of flour. We divide it into 7 identical parts, roll each part in flour and form thin cakes. Bake until golden brown.

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

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

Honey cake with prunes – “Royal”

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

Ingredients:

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

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

Cooking method:

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

Cream: mix sour cream and sugar, put in the refrigerator. Grind and crush nuts, prunes. We divide the sour cream in half. Add nuts to one part of the cream, prunes to the other, put in the cold to soak. To give the cream a "zest" you can add a little rum or cognac.

Honey cake with condensed milk and apricot jam

Many people adore the taste of boiled condensed milk, and not only children. If you beat it with butter, you get a cream, which may not so deeply impregnate the cakes, but in itself is very tasty. And with apricot jam and nuts, it's so easy to overeat.

Ingredients:

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

Cooking method:

In a water bath, melt margarine or butter 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 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 stack one on top of the other. Spread cream on top, sprinkle with nuts and decorate with apricot jam.

MEDOVIK in a slow cooker

This cake will turn out even for those who never succeed. Lush and delicate biscuit with a delicious aroma of fragrant honey in combination with chocolate cream made from condensed milk - what else do you need for happiness?!

Ingredients:

350 g flour; a pinch of salt; 1 tsp baking powder; a pinch of cinnamon; 5 eggs; 140 g of 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.

Without ceasing to beat, add flour in several stages.

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

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

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

Whisk. Add condensed cocoa, beat again.

5. Cut the chilled biscuit into 4-6 cakes.

Lubricate the cakes with cream, including the top cake and sides, gently smooth the surface.

Place the cake in the refrigerator for 15-20 minutes.
6. To decorate, whip the cream until stiff, gradually adding sugar.

7. Decorate the honey cake with whipped cream. Sprinkle cocoa powder on top. How to refrigerate.

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

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

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

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

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

honey cake

Honey cake

100 g butter, 1 tbsp sugar, 2 eggs, 1 tsp. soda, 1 tbsp. honey, 3 tbsp flour
Melt the 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 mat, divide it into 10 pieces, roll out the cakes and bake in the oven (on average 4-5 minutes)

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

Medovik from Alexander Seleznev

The classic honey cake is of 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, as a rule, are baked in large quantities and layered with sour cream or other cream. A prerequisite for a tender honey cake is long-term impregnation, for 8-10 hours.

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

Cooking time: without soaking - 2 hours.

Servings: 10.

2 o'clock 45 min. Seal

Bon Appetit!

Delicious honey cake with custard at home

Custard gives the classic honey cake a special taste reminiscent of the taste of eclairs. Get ready for the fact that the cream will have to cook 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 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, oil, 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 soda. Whether to extinguish soda with vinegar - the decision is yours. And if you use baking powder, it is better to add it at the end of kneading the dough.
4. Gradually stir the flour into the mixture of butter, sugar and honey, and then pour the beaten eggs into the dough, mix well. The dough should be thick, but in no case hard. Be sure to achieve its elasticity by kneading with your hands.
5. Form balls from the dough - 7-9 pieces, cover them with cling film and refrigerate for a while.
6. Prepare custard. In a bowl, mix eggs, granulated sugar and vanilla sugar, flour. Put on fire and, stirring, pour in a trickle of milk. Try to mix as often and as rhythmically as possible so that flour lumps do not form. Gradually, the cream will acquire a thick consistency, then remove it from the stove.
7. Pour the butter into the hot cream and stir until dissolved. Allow the cream to cool by covering it with cling film.
8. Bake the cakes from the dough, giving them a round shape. Each cake must be baked for 3 minutes in an oven at 200 degrees. While still hot, it is better to cut off uneven edges, leaving the crumbs for further sprinkling.
9. When the cakes and cream have cooled, soak each cake with cream and fold them into a pyramid. Coat the cake on all sides with cream, sprinkle with crumbs from the scraps of dough and let it 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, which can be made with either sugar or powdered sugar. For decoration you will need walnuts.

Ingredients:

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

For cream:

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

For decoration:

• Walnuts - 200 g.

Cooking process:

1. Prepare dough for cakes in a water bath. To do this, boil water 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 soda and, stirring, bring the mixture to a lighter state and increase in volume. Remove container from stove.
3. Beat the eggs in a separate bowl with a mixer, and then add them to the cooled mixture of honey with 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 parts as you need cakes. From the indicated amount of ingredients, about 5-7 cakes will be obtained.
6. Bake cakes on parchment paper in an oven heated to 180-200 degrees. Baking time - 3-4 minutes. After removing from the oven, the cakes need to be trimmed so that they are even.
7. Mix sour cream with sugar or icing sugar and beat with a mixer until the desired degree of density. You can add a little lemon juice for sourness.
8. Distribute the cream over the cakes, be sure to coat the sides well. Crush the cake scraps into crumbs and sprinkle the cake on all sides.
9. Walnuts can be crushed or halves of the kernels can be used to decorate the honey cake. Send the cake for impregnation in the refrigerator for 6-10 hours.

Bon Appetit!

A simple honey cake recipe with condensed milk and butter

Butter cream with condensed milk goes well with honey cakes. Walnuts complement this union well. The cake is sweeter and denser 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 cream:

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

Cooking process:

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

Bon Appetit!

Classic honey cake with boiled condensed milk

According to this recipe, honey cake turns out to be very sweet, with a viscous, pleasant cream. To level out 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 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 with sugar and honey in a bowl. This can be done on the stove, in the microwave, 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 one egg at a time, kneading each.
4. Pour the flour into the prepared mixture of honey, butter, sugar and eggs. If you use not soda, but baking powder, it must be added to the total mass along with flour. The dough will turn out immediately, as for rolling out.
5. Divide the dough into equal parts and roll out in the desired shape in thin layers - no thicker than 0.5 cm.
6. Prick the cakes with a fork or toothpick in several places so that they do not swell during baking. It is better to immediately prepare all the layers, because they are baked very quickly - literally in 3 minutes. The temperature in the oven should be around 200 degrees.
7. Mix boiled condensed milk and butter and beat them with a blender.
8. Lubricate the cakes first with milk, and then with cream. For every second cake after the cream, spread fresh berries. Coat the cake with cream on all sides.
9. Sprinkle honey cake with crumbs. If it is not left from baking cakes, you can crumble cookies or gingerbread. For impregnation, send the cake to the refrigerator for the night or for several hours.

Bon Appetit!

Step-by-step recipe for cooking 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 just as delicious, while you do not have to fiddle with baking sheets and the 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 cream:

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

Cooking process:

1. Melt butter with honey on the stove or in the microwave.
2. Beat the eggs with sugar into a fluffy foam, and then add 2 tablespoons of sour cream to them and mix.
3. Stir soda into butter and honey mixture. 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 well.
6. Form 5-6 balls of the same size from the dough and roll them into a circle according to the diameter of the pan on which the cakes will be cooked. Prick one side of the circle with a fork.
7. Heat up the pan well. It is important that it is not damaged inside, because the cakes need to be fried without oil, and they should easily lag behind the surface. On each side, fry the cakes 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-cakes have cooled, generously coat them with cream and put them in a pile. Trim the edges of the cake, coat the sides with cream. You can sprinkle the cake on all sides with crumbs from the remains of the cakes. Decorate the honey cake with melted chocolate, nuts or berries. After a few hours, you can serve.

Bon Appetit!

A simple recipe for honey cake in a water bath

The dough in a water bath turns out to be very elastic and bakes 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.
• Butter - 100 g.
• Sugar - 150 g.
• Soda - 0.5 tsp

For cream:

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

Cooking process:

1. Prepare dishes for designing a water bath. Take a pot for heating water and a container with the same diameter, but not deep. Put a pot of water on the stove.
2. In the second container, mix eggs, honey, sugar and soda, beat everything with a fork. Then add soft butter and put the bowl in an open pot of water.
3. Turn on the stove, bring the water in the pan to a boil, and stir the mass in the upper bowl, not letting it boil. It will increase in volume, covered with foam. In this state, the mass must 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 it in the refrigerator for 2 hours.
5. Divide the dough that has stood in the refrigerator into 6-8 parts, roll out a thin cake from each.
6. Bake the cakes in the oven without overdrying them. Remember that thin dough for a honey cake is quickly cooked, one cake is baked for only 2-3 minutes at a rather high temperature - about 200 degrees.
7. The cream is prepared from sour cream, condensed milk and powdered sugar, as well as vanillin. All components just need to be beaten with a mixer. It is allowed to use a cream thickener if the cream stubbornly does not become thick.
8. Coat the cakes with cream. Let it soak a little and fold the honey circles one by one. The surface is also covered with a creamy mass. Choose a topping to taste? It can be crumbs from scraps of baked dough, or coconut flakes, or just powdered sugar.
9. Refrigerate the cake overnight and then decorate as you like.

Bon Appetit!

Classic honey cake, cooked in a slow cooker

Cooking a honey cake in a slow cooker will save you the hassle of rolling out the dough. Preparing a cake is much easier than in the oven or on the stove, but the dessert turns out to be tender and airy.

Ingredients:

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

For cream:

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

Cooking process:

1. Whisk the eggs and sugar into a fluffy mass.
2. Pour honey into eggs with sugar and beat everything together. If the honey is too thick or it has crystallized, you must first melt it in a water bath or 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 the baking powder and pour into the egg-honey mass, mixing everything until smooth. The dough turns out similar, as for pancakes.
4. Lubricate the multicooker bowl with oil, turn on the “Baking” mode, and set the temperature to 150 degrees.
5. Pour the dough into the bowl, close the lid and bake for 40-50 minutes. Even if you are very curious about what happens to the dough, in no case open the lid, otherwise your magnificent honey cake will fail, it risks falling off. When the time is up, remove the baked biscuit from the multicooker and cool.
6. For cream, beat sour cream with powdered sugar. Add vanilla and lemon juice. You can use cream thickener for thickening.
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 quite thinly and put it on crumbs 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 try 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, so it is suitable for a loud celebration. Both in the cakes and in the decor there is 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 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. Mixing all these products, hold them in the bath for about 7 minutes after boiling water in the lower container. Then add soda, reduce heat and hold for another 3-4 minutes. Cool down the mass.
2. Mix flour with cocoa and add to the cooled mixture. Knead the dough of a texture suitable for rolling out, that is, it should be pliable and moderately thick.
3. From the dough, make 6-8 balls of the same size and, covering them with a film or placing in polyethylene, put in the refrigerator. So the dough will reach the desired state.
4. Roll the balls into cakes and bake in the oven at 200 degrees. The time the cakes are in the oven is 2-3 minutes.
5. Prepare custard. First, in a water bath or on a 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 the 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. Cook 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 glaze from heat, add butter and stir. Cool and cover honey cake with chocolate mass. You can put fresh or canned berries on top.

Bon Appetit!

A simple and delicious honey cake without rolling the cakes

In this recipe, the dough for the honey cake turns out to be a liquid consistency and is baked in a mold, and not rolled out. This significantly saves the time of the hostess, but the taste of the dessert does not suffer at all from the ease 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 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 the eggs with sugar with a mixer and set aside. Mix flour with soda. Pour melted butter, honey and milk into it, mix, and then add eggs with sugar. You will get a rather liquid dough, which you need to knead very well with a spoon.
2. Line the form with parchment or grease with oil and sprinkle the bottom and walls 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 starts to burn closer to the end of baking, you can cover it with foil.
3. Cool the baked "pie" and divide it into cakes - 3 or 4 - as you wish. If the top is uneven, you can let it crumble. Or you can do this with the bottom, separating a thin layer and crushing it.
4. Cream, always cold, combine with powdered sugar and beat into a cream.
5. Grease honey cakes with cream from the heart, pour generously on top and sides as well. If desired, you can add any filling to the cream: berries, chocolate pieces, nuts, etc. Sprinkle the cake with crumbs and hold in the refrigerator for a while.

Bon Appetit!

In a saucepan put 2 eggs, 150 g of sugar, 120 g of honey (it is better to use buckwheat) and 85 g of good butter (not margarine and not spread!).

Place over medium heat and heat, stirring constantly, until the sugar has completely dissolved and the butter has melted.

Add 1 full tsp. soda.

Mix quickly. The mass will increase slightly in volume and brighten.

Remove from heat and add 350 g of sifted flour.

Mix well.

At this stage, the dough is quite sticky. But it shouldn't be liquid! Now the dough should be left on the kitchen table for 10 minutes - "rest" and "ripen". If after this time the dough sticks strongly to the hands and the table, add a little flour, no more than 50 g, otherwise the dough will turn out to be too dense and it will be very difficult to roll out.

The finished dough must be divided into equal pieces (or simply pinched off). I get 12 cakes 18 cm in diameter. Also, you need to prepare sheets of parchment (baking paper) in advance - according to the number of future cakes.

Roll out and bake!

Before you start rolling, turn on the oven. Cakes for honey cakes need to be baked at 180 degrees. We take a piece of dough, knead it, put it on a sheet of parchment dusted with flour.

Roll out.

Very thin! Approximately 3 mm, almost to the gaps!

And so - all future cakes. We prick them with a fork in several places. You can put them on top of each other right on the parchment, they will not stick together and will calmly wait for their turn.

We bake one or more cakes, depending on how much your oven allows. Mine only bakes optimally on medium, so I usually bake one cake at a time. Down, under the baking sheet with the cake, I always put a container of water, otherwise the bottom burns. Cakes are baked very quickly, up to 5 minutes. Watch out!

We take out the cake and immediately cut it into a plate (square or rectangular if you want the appropriate honey cake). Save the cuts.

Warm, the cake is quite soft. Fluffy, light and soft! Look!

So we baked all the cakes!

Take them off the parchment. Usually I spread it on it after I cut it in shape to be sure that the baked cakes do not stick to each other :) Here they are, our golden honey beauties!

Collecting the cake!

For this cake, we need sour cream. You need to do it in advance, but how - I told and showed in detail in the post. A homemade honey cake can be assembled without a ring (if, for example, you rarely make cakes and took up the honey cake only because it does not need a special form), but it is more reliable - after all, in it. I recommend it from the bottom of my heart: nothing will leak anywhere, and the cake is guaranteed to turn out even and beautiful! So, we take a ring (a special confectionery ring, a transformer or from a detachable baking dish), lay the walls with a film (I have an acetate one, but you can use any, most importantly, a dense one, it will be difficult to evenly distribute the other along the wall).

We put the cake. We put cream on it. Then more cake. Etc.