Hello readers! Everyone in our family loves honey cake. This is one of the most delicious cakes. This dessert is quite easy to prepare, but, of course, you will have to spend a lot of time: about 3 hours. But the taste of honey cake is worth it.

I recently baked such a cake for a family holiday, we ate it in 2 days, although it was not small, about 3 kilograms. There are quite a lot of calories in honey cake, about 450 kcal per 100 g. So don’t get carried away with this deliciousness, so that later you don’t have to look for recipes like

I think it’s better not to buy baked goods in the store, because they don’t make cakes and cookies with butter anymore. Replace butter with margarine, which is hydrogenated fat, that is, trans fat, which clogs blood vessels and leads to atherosclerosis, and then to or. Bake it yourself, so you will know for sure that there is no margarine, preservatives or artificial colors in the cake.

In this article I give a step-by-step photo recipe for making honey cake. According to this recipe, anyone, even a beginner, can make a cake. I wish you a good mood while cooking!

Dough:

• sugar - 1 full faceted glass
• eggs - 3 pcs. (C1) or 2 pcs. (C0)
• butter - 50 gr.
• honey - 4 tbsp. l. (150 gr.)
• flour - 5 tbsp.
• soda - 1 tsp.

Cream with condensed milk:

• condensed milk - 1 can
• butter - 200 gr. Should be softened. Remove it from the refrigerator before preparing the dough.

Sour cream:

• sour cream - 400 gr.
• sugar - 1 glass

Classic honey cake: method of preparation.

The dough for the honey cake is prepared in a water bath. Therefore, you immediately need to prepare two pans of different sizes. Pour water into a large saucepan so that it does not flow out when boiling. Place the water on the stove to heat up.

Now take a second smaller pan. We will brew our dough in it. Keep in mind that the dough will double in size when brewing. Take a pan no smaller than 2.5 liters.

Beat eggs into this pan. My eggs were medium in size, I took 3 of them. If your eggs are large (C0), then take 2 pieces. Add a glass of sugar to the eggs.

Using a mixer or whisk, beat the eggs with sugar until foamy.

Add butter, honey and soda to the beaten egg mixture. In the photo, the soda and honey are drowned, but they are there :)

Brewing the dough in a water bath.

Place a small pan of dough in boiling water. Now you need to brew the dough for about 20 minutes until the sugar, honey and butter are completely dissolved. Don't forget to stir the dough as often as possible. During the heating process, the mass will begin to increase and foam, this is bound to happen.

After 20 minutes, you need to sift (be sure to sift) a glass of flour into our foamy mass. Now mix well and brew for about 1 minute.

Remove the pan with the dough from the water bath. And sift some more flour there. Sifted 1 glass and mixed with a spoon. Then the second glass was sifted and mixed. I ended up with about 3 cups of flour at this stage. Add flour until you can stir the dough with a spoon.

Pour a little flour (about 1 cup) onto the table and place our dough on it. Now knead the elastic dough with your hands (be careful, it may still be hot). Be careful not to fill it with flour. If the dough is already good, but there is flour left, then remove it to the side. It is better to take less flour than more. Moreover, after cooling, the dough will become even harder.

Now we wrap the finished dough in cling film and put it in the refrigerator to cool. You should not keep it in the refrigerator for a long time, otherwise the dough may break and crumble when rolling. It will be enough to keep it in the cold for 15-20 minutes, the main thing is that it is not warm.

Preparing cream for honey cake.

While the dough is resting and cooling, you can prepare the cream. I like to make honey cake with two types of cream - with condensed milk and sour cream. You can give preference to one particular cream. But these two creams together make the honey cake simply incomparable. Every sweet tooth will appreciate your masterpiece.

The first cream is very simple to make. Pour a can of condensed milk into a bowl. It is very important to buy real condensed milk, without vegetable additives. Real condensed milk cannot cost less than 60 rubles. I like Rogachev milk, it is made according to GOST, thick and tasty, just like in my childhood.

Place 200 grams in condensed milk. softened butter. And beat with a mixer until thick and fluffy.

Now you can turn on the oven to warm up to 180 degrees, so you don’t have to wait. And start preparing the second cream. It will require 400 gr. sour cream and a glass of sugar. Sugar should be added gradually and beat with a mixer with sour cream. Beat for about 10 minutes, the cream should increase in volume.

Cover both creams with film and put them in the refrigerator until needed.

Baking cakes.

If you haven't done this yet, it's time to take the dough out of the refrigerator. Sprinkle the work surface with flour to prevent the dough from sticking. Now divide the dough into 8 equal pieces.

Take the first piece and roll it out thinly and evenly.

Now you need to give the cake a circle shape. This can be done using a lid or plate. I take a plate of such size that it will fit on the baking sheet on which I will bake. I have a cake layer (and a plate, respectively) with a diameter of 22 cm. If you want to make the cake smaller in diameter, then make more cake layers.

Place the plate on the rolled out dough and cut out a circle with a knife.

Grease a baking tray with a little vegetable oil. Can be baked on parchment. Now we transfer the cut out cake and trimmings to the baking sheet. The trimmings will be needed for crumbs.

The cake is baked for about 4-5 minutes at a temperature of 180 degrees. Make sure the cakes don't burn. While one is baking, roll out and cut out the next layer. Carefully place the finished cakes onto a plate using a spatula. They are very soft when hot, be careful not to break them. Place the scraps in a separate plate.

When the cakes cool, they become hard and crispy (tested on scraps that children carry around, despite the ban 🙂). Don't worry about it, that's how it should be. After soaking in cream they will become soft.

Bake all 8 cakes this way. It turns out to be a stack like this.

Assembling the honey cake.

Now let's start assembling the cake. Spread the first cake with sour cream. Place the second cake layer on it and spread it with butter cream and condensed milk. And so on, smearing all the cakes one by one. It turns out that 4 cake layers will be anointed with each cream. Sour cream is runny, so it will run off. It's not scary, you'll pick it up later. It will thicken in the refrigerator after soaking.

At the end, coat the edges well so that they do not remain dry.

Grind the cake scraps into crumbs. I do this with a rolling pin. And sprinkle the cake on top and sides. You can mix the crumbs with 1 tbsp. l. sour cream and this sticky mass to cover the sides and level them, giving the cake the desired look.

If desired, you can sprinkle grated nuts on top. This will create a new flavor note.

Place the finished cake in the refrigerator for several hours, preferably overnight, for soaking. Don’t forget to cover it with something, even a bag, so that the honey cake doesn’t get weathered and dry out.

That's it, the honey cake is ready! Bon appetit!

Well, if you just want something sweet, but don’t want to spend a lot of time on baking, cook it - quickly and tasty.

Have a nice day, everyone!

To begin with, I’ll tell you a little story.

“Medovik” is a delicious dessert consisting of many layers soaked in cream. There is a legend about his appearance. Elizabeth, the wife of Emperor Alexander I, did not eat honey at all. The kitchen staff knew about this and did not add it to the dishes.

One day, a new young cook was hired into the palace kitchen. I was told to bake something interesting. The new pastry chef was not aware of Elizabeth's preferences. He wanted to stand out and decided to bake with this forbidden product!

The cake was a great success! Its layers were so tasty, airy and soaked in delicious cream that they seemed weightless. And it tasted like caramel.

After trying the new dessert, Elizabeth asked about its composition. But the pastry chef already knew about the empress’s preferences. They told him everything, though after he had already prepared the treat. But still, he did not deceive either. And when the cook said that the treat served was honey, she just laughed. Later, Elizabeth ordered to thank him well for his ingenuity. Since then it has been her favorite dessert!

Honey cake - a classic recipe with condensed milk cream and butter

Let's start cooking. I bring to your attention a recipe in which we will look at everything literally step by step. There will also be a photo for each step.

We'll need it.

Ingredients for the crust:

• eggs 4 pcs.
• sugar 1 tbsp.
• honey 4 tbsp. l.
• butter 100 gr.
• flour 3 tbsp.
• salt a pinch
• vanillin - on the tip of a knife
• soda 1 tbsp. l.

Ingredients for cream:

• butter 250 gr

Preparing dough and baking cakes

There are two ways to prepare the dough

• in a water bath
• in a saucepan on fire

For this recipe we will cook it in a water bath. Prepare a bowl and pan. The size should be chosen so that the bowl covers it as if with a lid.

Place a saucepan with water on the fire. It is very important to pour so much of it that at the moment of boiling it does not reach the bottom of the bowl. That is, the ingredients will not be melted with water, but with steam.

When the water boils, place the butter, sugar and honey in a bowl.

It is better to use good quality products, then the cakes will turn out very tender and aromatic.

Remember that depending on how the honey tastes, the baked cakes will be like that. And the taste as a whole and of the entire dessert directly depends on this. Therefore, before you put it into the general mass, try it.

And also use good quality oil, namely with a fat content of 82.5%. If it has a lower percentage, then it probably contains trans fats and fats, which are harmful to health.

All products should be melted to achieve a uniform consistency. This will take approximately 10 minutes. Do not forget to constantly stir the contents. The fire must be strong enough to keep the water boiling continuously.

In a separate bowl, beat the eggs until a slight foam appears. It is necessary that the yolk is well combined with the white, since if it gets into the hot mixture, the white may curl.

Therefore, it is better to beat with a mixer or whisk. Slowly pour the beaten eggs into the melted mixture, be sure to stir vigorously. The mass is hot, and the eggs can simply boil in it.

Without removing the bowl from the pan, add soda.

There is no need to extinguish the soda. It will be extinguished with honey during the preparation of the dough. Already in the finished product its taste will not be felt at all.

The mixture should be heated in a water bath until the process of active foaming ends. After this, remove from heat. The result was a very airy mass.

Sift flour into the required volume into a deep bowl. Add vanillin and mix it with flour.

During the sifting process, the flour becomes looser and enriched with oxygen. The cakes turn out more fluffy and rise higher.

Then add flour in small portions. It is recommended, when introducing it into the dough, to first sift it again. After adding the flour, mix everything thoroughly. And mix in the same way until all the flour is added to the dough.

Add flour in parts and knead while stirring the mixture with a spoon.

The result is a sticky homogeneous mass, it is still quite liquid. You can add the rest of the flour to it and mix it in the same way. In this case, the dough will remain sticky, but more dense.

Now that it’s difficult to mix with a spoon, lightly “dust” the work surface with flour. Place the dough on the table and continue kneading it with your hands. It is necessary to bring it to such a density that it can be collected. At the same time, the dough will take more flour from the table, so if necessary, it will need to be added.

The finished dough no longer sticks to your hands and to the table, it seems to flow from your hand. And if you leave it on the table, it will spread slightly to the sides. However, not very much, although it is visible to the eye.

Next, you should form a small sausage. Then wrap it in cling film and refrigerate for about 1 hour. When it cools enough, it will become a little denser and will hardly stick to your hands.

After it has infused, it must be divided into 8 approximately equal parts.

Roll out each piece into a ball, giving it a round shape. We leave only one on the desktop that we will work with. Place the rest in a bowl, cover with cling film, a towel and place in the refrigerator.

Roll out the ball into a thin crust. Since the dough is a little sticky, you need to dust it a little with flour. Roll out to desired size and thickness. You can measure the size using the pan lid. With its help we will form even cakes. And the thickness of the product should be no more than 0.5 cm.

It is best to roll out the cakes on parchment paper. Subsequently, it will be more convenient to remove them from it. Yes, and transferring the workpiece to a baking sheet will also be easier.

It is necessary to cut out the cake from the resulting thin layer. We do not throw away the scraps; it is recommended to place them nearby; we will need them later to decorate the cake.

To cut out the cake faster, as already noted, you can use a pan lid of a suitable size.

Place the cake in an oven preheated to 160-180 degrees. It is important not to overcook it in it, otherwise it will turn out very fragile and overcooked. And as a result, it is poorly saturated with cream.

Bake each cake for about 5 minutes until a reddish tint appears. Remove the finished product from the oven and remove it from the parchment. It should be soft, but when it cools it will harden a little.

By analogy, we do the same with the remaining dough balls, taking them out one at a time from the refrigerator.

• There is another way when the cakes are baked in an oven preheated to 200 degrees. In this case, baking time will only take 2 minutes.

It is very convenient to use two baking sheets when baking. While one cake is baking, we form the second. In this case, the oven does not sit idle, and baking time takes half as much.

At the end of baking, collect all the baked scraps and place them in a baking tray. First, you should chop them a little with your hands, then you can use a rolling pin. The resulting crumbs are different in size, they will look quite interesting on our cake.

Or you can use a blender. In this case, you can get smaller crumbs. Here it’s more convenient for anyone.

Transfer the crumbs to a bowl and leave until needed.

Making buttercream with condensed milk

Let's start preparing the cream. Place the butter in a bowl, making sure it is slightly softened. I repeat once again that it is better to use oil with a fat content of 82.5%.

The cream is very easy to prepare. This used to take a lot of time, since it was mostly done manually. Now almost everyone has a mixer. And with its help, everything just happens many times faster.

First, beat the butter for 4 minutes to obtain a voluminous, elastic white mass. The speed must be high.

The main secrets of this cream are:

• well creamed butter
• butter and condensed milk should be approximately the same temperature

Then pour in condensed milk in small portions, while continuing to whip the cream. Beat for about 10 minutes until a homogeneous, airy consistency is obtained. The main thing is not to interrupt it during the cooking process; carefully monitor its condition.

If the buttercream is “cut off” (it turns out to be grainy), you need to warm it up a little and beat it again.

The cream is ready!

Assembling the cake

Place the first cake layer on a nice flat plate or stand. Lubricate it well with the resulting cream. You need to spread it out in moderation so that the layer is only coated and not too thick.

In order to have enough for all the cakes, approximately divide it in a bowl into the required number of parts.

Coat all the cakes in the same way. Leave the cream on the top part as well. The crumbs will be attached to it.

This is what the assembled cake looks like, coated with cream on all sides.

When the entire cake is assembled, you need to sprinkle it with prepared crumbs.

First, “attach” the crumbs to the sides. To do this, you just need to place a boat to the edge, and gently sprinkle the crumbs, pressing it. Then sprinkle the top. This is what the finished cake looks like.

It is recommended to leave it on the table for 2-3 hours to soak, then put it in the refrigerator. During this time, it will become more moist, the cakes will absorb the cream and the desired honey flavor will appear. Serve the cake with freshly brewed aromatic tea!

It's hard to describe in words how delicious it turns out. I think that it is no worse than what was served to the table of Empress Elizabeth.

Homemade “Honey cake” with custard

As you already know, there are a huge number of recipes for this dessert. I suggest preparing one more of the options, and then decide which one you liked best. According to this recipe, it will turn out very tender, tasty and well soaked.

The cakes are thin and slightly moist, they hold their shape well. It turns out to be quite filling; just one piece is enough to fill you up.

There are many options for preparing Honey cake, and there is no shortage of cream to decorate it. It can be like sour cream with sugar, boiled condensed milk, butter or custard cream, caramel and much more. Below we will describe in detail how to prepare Honey Custard.

Ingredients for the crust:

• eggs 3 pcs.
• butter 150 gr.
• honey 3 tbsp. l.
• sugar 1.5 tbsp.
• flour 3 tbsp.
• soda 3 tsp.

• ground walnuts 200 gr.
• cookies 4-5 pcs.

Ingredients for cream:

• eggs 3 pcs.
• flour 3 tbsp. l.
• sugar 1 tbsp.
• milk 3 tbsp.
• butter 200 gr.
• condensed milk 1 can (380 gr.)

Preparing the dough

If in the previous recipe we prepared the dough in a water bath, then in this recipe I will show how it can be kneaded in a saucepan over a fire.

The necessary products must be removed from the refrigerator before cooking. We need them at room temperature.

Break eggs into a deep bowl and add sugar. Beat them with a mixer at high speed until the color changes to almost white. Also, the mass should increase in volume and the sugar should completely dissolve.

Place butter and honey in a saucepan and place over medium heat. Stirring constantly, allow the ingredients to melt completely.

When the mass becomes homogeneous, you can add beaten eggs with sugar. Pour in a thin stream, while continuously stirring the mixture vigorously enough to prevent the eggs from curdling.

Over moderate heat, bring the resulting mixture to a boil. Keep stirring to avoid burning. When everything has boiled, you need to remove the pan from the heat and add soda.

Stir everything well, put the pan on the stove and bring the contents to a boil again.

When soda reacts with honey, the process of foam formation will begin, so add it in its pure form. That is, there is no need to extinguish it.

Add half of the pre-sifted flour in small portions. Knead the dough using a spoon. Then add another portion of the flour and stir it into the mixture again. When it becomes homogeneous again, add the rest and knead the viscous dough directly in the pan.

The dough is ready. Now the pan needs to be covered and left for 1 hour to infuse.

Preparing custard

Pour milk into a saucepan and place on medium heat. If you want the cream to be more nutritious, then use milk with 3.2, or even 6% fat content. But you can also use milk with a lower percentage. It will be delicious in any case. Moreover, it will also contain oil.

In a deep bowl, mix eggs with sugar and flour. There is no need to beat vigorously, you just need to achieve homogeneity. You can beat it either with a mixer or just with a whisk.

Pour the egg mixture into hot, but not boiling, milk.

Gradually the cream begins to thicken, and as soon as it boils you need to reduce the heat. Continue cooking until the consistency of thick sour cream. At the same time, it should be stirred more often so that the mass turns out without lumps and does not burn. If this happens, then the cream can be considered spoiled. Even if it remains light on top, the smell will still spread and be felt. Therefore, do not leave the pan for a long time.

When the cream reaches the desired density, turn off the heat.

Add butter and condensed milk to the resulting mass, mix everything well and let it cool completely.

You don’t have to make the cream so rich and don’t add condensed milk. In this case, it will be enough to limit yourself to only butter, which, let me remind you, is better to have 82.5%.

The cream is not very thick, which is good for soaking the cake.

Preparing the cake

Our dough has cooled down, let's move on to shaping and baking the cakes. Place the cooled dough on a pre-floured work surface.

Knead it thoroughly with your hands to make the dough denser and less sticky. Properly mixed, it should not stick to the table or hands. At the same time, it must retain its plasticity and not become overly rigid.

Form into a fairly thick sausage. This will make it easier to cut the dough into equal pieces.

Divide it into approximately 8 equal parts. This is exactly how many cakes we should end up with.

First roll each piece in flour and give it a round shape for easier rolling. Leave the desired piece and cover the rest with a towel to prevent weathering.

Then you need to roll out the cakes to the size of the baking dish. Transfer the workpiece and place it in an oven preheated to 180 degrees, bake for about 4 - 5 minutes.

Or the cakes can be rolled out on parchment paper and baked on a baking sheet. And then cut according to the given shape.

By analogy, roll out and bake all the remaining cakes.

When we have everything ready, let's start assembling our dessert. Place an additional side in the springform pan, since the finished Honey Cake will be tall.

Grease each cake generously with cream and sprinkle with nuts. But it is not necessary to do this. If you are not a fan of walnuts, or you simply don’t have them, then you don’t have to add them!

Coat the cakes evenly, and make sure that you have enough cream for all of them. This way you need to assemble the entire cake. It is not necessary to sprinkle the topmost cake with nuts; we will already have crumbs prepared for this. Although it won’t be superfluous, you can sprinkle it additionally, especially if there are nuts left.

Place the prepared cookies in a bag and crush them into fine crumbs with a rolling pin.

Sprinkle the top thoroughly with cookie crumbs and leave some on the sides. Leave the cake in this form for 4 - 5 hours to soak.

When it is soaked, you will need to carefully remove the mold and sides, and sprinkle the sides well. Our honey cake with custard is ready. You can decorate it as you wish.

A little advice: since the cake turns out to be especially tender, it is better to assemble it immediately on a beautiful dish or stand, on which the product will subsequently be served.

The honey cake turned out to be very tender, well soaked and incredibly tasty. Be sure to cook this one, you will love it!

Video on how to make honey cake “Ryzhik” with sour cream

One of the traditional ones is Honey cake prepared with sour cream. This is exactly how our mothers and grandmothers prepared it. And although the name of the cake is the same in all cases, the taste is different in all versions.

This recipe is probably in every recipe book of those who baked in the 80s. It was literally passed from hand to hand. And this is not at all accidental. In those years he was simply mega-popular. And specifically with sour cream.

The thing is that butter was in short supply. And allocating a pack of butter for cream was a special luxury. That's why we used a sour cream analogue. It turned out not as thick as custard or butter. But that didn't make it any less tasty. And now this cream can be made thicker thanks to thickeners.

Let's see the whole process from start to finish.

Also in this recipe you can see all the incomprehensible moments. Namely, what consistency should the dough for baking cakes be, how to roll them out and to what state to bake them.

As you can see, everything is quite simple, it just takes a little time. Two recipes with step-by-step descriptions and one video will help you with this. When you try to prepare all of them, you can safely put together a recipe for cakes and creams.

Some may find it easier to make the cream on the stove, while others will knead it the old fashioned way in a water bath. The same goes for cream. You can cook with the one you like best. For example, you can take any of the options proposed today as a basis and add fresh or frozen berries to it.

The same goes for decoration. The cake can be decorated not only with crumbs, but also with a layer of cream. Decorate it with berries or fruits, or make figures from mastic.

Nowadays, this cake is very popular. Many housewives, when choosing a dessert for tea, stop at it. After all, it turns out very tender, velvety, and the aroma of honey leaves no one indifferent.

I wish you always happy baking. Bon appetit!

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

The recipe for honey cake - or honey cake - is simple. The whole secret of its deliciousness lies in the correct baking of the cakes. The main ingredient in any recipe is honey. It is best if you use liquid, then the dough will have the desired consistency. Thick or sugared honey must first be melted using a water bath. Then it will not lose its beneficial properties.

As for impregnation creams. You'll find several variations, but the classic honey cake recipe uses sour cream. It gives the dough a slight sourness, has a liquid texture and is perfectly absorbed. Thanks to this, the cakes after impregnation are simply airy!

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

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

Honey cake: classic recipe with custard

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

Ingredients:

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

For cream:

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

Preparation:

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

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

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

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

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

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

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

Now add 3 tablespoons of flour to them and beat again. Then pour a scoop of milk into the mixture and use the mixer again. It turns out to be a thick mass.

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

Pour the mixture in a thin stream.

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

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

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

Roll it into a log shape.

Now we cut it into 5 parts, from which we will roll out the cakes. We draw a large circle on baking paper - in my case the diameter is 25 cm, I used a glass lid from a frying pan - put the dough in the center. And now we will roll it out directly on paper, focusing on the boundaries of the circle. We will also bake the cake directly on this sheet.

Place the rolled out cake in the oven at +200 for 7 minutes. During this time, the dough will rise a little and be completely baked. Prepare the remaining 4 cakes in the same way.

After all the cakes are ready, stack them on top of each other. Place the shape you used to outline the circle on top and use a knife to trim off the overhanging edges. They should become relatively even, and the scraps of dough can be used to decorate the cake.

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

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

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

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

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

Ingredients:

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

Sour cream:

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

Cream filling:

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

Preparation:

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

Add butter and honey to the egg-sugar mixture.

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

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

Remove the saucepan from the heat and add baking soda. We begin to actively mix the composition. You will see it begin to bubble and increase in volume. Soda gives this effect. When the mass settles a little, you can add flour to it.

Work with a spatula first. Later, when it becomes difficult to mix with it, the dough can be placed on the work surface and kneading continued.

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

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

We continue kneading. You should have a fairly soft dough. There is no need to fill it with flour, since it will acquire the consistency we need after lying in the refrigerator. The dough will gain the required density and will not stick to your hands at all.

Give the dough the appearance of a sausage and divide it into pieces depending on the selected number of cakes. Be sure to sprinkle the plate on which you will place the koloboks with flour. To prevent the dough from sticking.

Roll the pieces into balls, place them on a plate and cover with cling film. Place it in the refrigerator for the next hour. During this time, the dough will cool down and it will be very convenient to work with it.

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

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

Bake the cakes at +170 degrees for 5 minutes.

Once baked, the dough is very soft, but as soon as it cools, it becomes crispy and breaks easily.

Prepare all the cakes in the same way.

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

Sour cream for soaking homemade honey cake

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

Place the cream ingredients in a mixer bowl and beat on high speed for 5 minutes until light and fluffy.

Now add sour cream to the butter (in small portions). We beat everything until smooth and get this - quite thick - sour cream.

Cream seal or “Diplomat”

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

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

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

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

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

Now combine both ingredients - whipped cream and chilled custard base - and beat until smooth.

The second cream is ready. What to choose for impregnation is up to you. But in the first case, the cream has a slight sourness, which is imparted by sour cream. In the second it has a pronounced creamy taste.

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

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

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

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

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

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

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

Ingredients (for dough):

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

Ingredients (for cream):

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

Ingredients (for glaze):

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

Preparation:

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

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

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

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

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

Don’t throw away the dough scraps - we will break them into crumbs and use them to decorate the cake.

Before baking, prick the dough so that it does not rise too much during baking. And cook the cakes for about 5 minutes at an oven temperature of +210 degrees. You can remove them from the parchment either hot or cool. They easily come away from the surface of the parchment.

Now let's prepare the cream. Put sugar in a saucepan, beat in eggs and grind the ingredients until white. Then add flour and mix everything well. Pour in cold milk, stir again and put on the stove. Bring to a boil over medium heat, but do not boil. The cream will thicken and be ready. You can add butter and cocoa, then the impregnation will match the color of the cakes.

Everything is ready - you can form the honey cake. Each cake is coated with cream and sprinkled with pieces of walnuts on top.

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

We will coat the top layer with chocolate glaze. To do this, melt the chocolate in a water bath and mix it with butter. Pour glaze over the top layer, and coat the sides with crumbs mixed with cream.

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

Dedicated to chocolate lovers! Enjoy your tea!

Honey cake “Ryzhik”: recipe with condensed milk

The next version of honey cake will be called “Ryzhik”. Take my word for it - or better yet, bake it and try it - the combination of walnuts, condensed milk and a subtle hint of honey is simply incomparable.

You will need:

• flour - 260 grams;
• sugar - 100 grams;
• egg - 1 pc.;
• butter - 50 grams;
• honey - 50 grams;
• soda - 1 tsp;
• vanilla sugar - 1 tsp.

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

Preparation:

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

Melt 50 grams of butter in a deep saucepan over low heat. Then add 2 tablespoons of honey to it. And stir well. Then add 1 teaspoon of baking soda to the mixture. The mixture will immediately begin to bubble

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

Then add flour and knead the dough.

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

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

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

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

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

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

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

Enjoy your tea!

There are many recipes for honey cake, but the most popular are still the classic version - with sour cream. All technologies for making cakes are in most cases similar in both the method and the set of ingredients, but each recipe has its own nuances.

Today we will take a closer look at how to prepare a classic honey cake with sour cream. We will decorate the top of our baked goods in the form of a honeycomb, and we will make cute “bees” from almonds. This simple decoration is sure to interest children and amuse adults!

Ingredients:

• honey - 2 tbsp. spoons;
• eggs - 2 pcs.;
• baking soda - 1.5 teaspoons;
• sugar - 200 g;
• butter - 35 g;
• flour - 300 g (+ approximately 100-150 g for kneading).

For cream:

• sour cream 20% - 400 g;
• cream from 33% - 150 g;
• sugar - 150 g;
• vanilla sugar - 10 g.

For decoration (optional):

• almonds - 5-6 pcs.;
• almond petals - 10-12 pcs.;
• gelatin - 5 g;
• cocoa powder - 1-2 teaspoons;
• chocolate syrup or melted chocolate.

Honey cake classic recipe with photos step by step at home

1. We will prepare the dough for the honey cake according to the classic recipe - in a “water bath”. Pour some water into a small saucepan and place a suitable heat-resistant bowl on top so that its bottom is in contact with the liquid level. Bring the water to a boil over low heat, and then melt the stick of butter.
   
2. Next, add all the sugar, honey and soda at once, beat in two large raw eggs. Stirring constantly, keep the mixture in a “water bath” for 5 minutes.
   
3. Next, gradually add 300 g of flour, without ceasing to intensively knead the mass. We achieve a homogeneous consistency without lumps. After 3 minutes, remove the flour mixture from the stove.
   
4. Once cooled completely, place the contents of the bowl on a floured work surface. Knead the plastic dough for honey cakes by hand. Add flour until the mixture stops sticking to your palms.
   
   
5. Divide the finished dough into 4-5 equal parts. Place one of them on parchment and roll it into a thin cake. During baking, the cake will grow noticeably, so the thickness of the workpiece should not exceed 3 mm. Take a regular plate or any other round template and use a knife blade to outline the outline. We separate the dough scraps from the crust and place them side by side - we will also bake them and use them for decoration in the future.
   
6. We transfer the parchment with the first cake onto a baking sheet and place it in an oven preheated to 180 degrees. Bake for 7-10 minutes (until noticeably browned). Meanwhile, on another sheet of parchment, roll out the next piece, etc.
   
7. We turn the baked dough scraps into minimal crumbs using a blender or a regular masher.
   
   
8. While the cakes are cooling, prepare the cream. Beat the chilled cream with sugar (regular and vanilla) until thick. We start working with the mixer at the lowest speed, gradually increasing the speed.
   
9. Add sour cream to the thickened cream and beat the mixture again until the ingredients combine. If desired, sour cream can be made without the use of cream, but it gives the finished honey cake an additional delicate taste.
   
10. Place the first layer of cake on a large plate. Apply a creamy sour cream layer to the base of the cake. We don’t skimp on the cream - we spread it thick enough so that the honey cakes are thoroughly soaked!
    
11. Next, lay out the second cake layer and coat it again. This way we form the entire cake.
    

    How to decorate a honey cake with sour cream

12. We suggest decorating a honey cake in the form of a honeycomb with bees. To do this, add sifted cocoa powder to the remaining portion of the cream. Beat with a mixer until uniformly colored in a light chocolate shade.
    
13. Soak gelatin in 4 tbsp. tablespoons of cold boiled water and leave to swell.
    
14. Expand the swollen gelatin mass by placing the container in a “water bath” or in a microwave oven. We don't boil! As soon as the gelatin has dissolved, cool slightly and, stirring, introduce it into the cream in a thin stream. Immediately coat the top and sides of the baked goods.
    
15. We take the film with bubbles (which is usually used to wrap equipment and fragile objects) and press it to the surface of the cake, pressing the bubbles into the cream. Sprinkle the sides of the baked goods with crumbs from the scraps.
    
16. We put the honey cake with sour cream on the refrigerator shelf. Leave it like this overnight for soaking. In the morning, carefully remove the film.
    
17. We make “bees” from almonds. To do this, we clean the nuts - pour boiling water over them and leave for 5-10 minutes. After the specified time, remove the already softened skin. Dip the tip of a toothpick into chocolate syrup or melted chocolate. We draw stripes and “eyes” on the nuts. We place “bees” in random order on the surface of the cake. To imitate wings, we place almond petals on the sides of the nuts.
    
18. After decorating, cut the classic honey cake with sour cream into portions and serve with tea/coffee.
    

Enjoy your tea!

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

A simple recipe for honey cake dough

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

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

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

Honey cake cream recipe

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

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

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

How to make honey cake cakes correctly

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

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

A few secrets from the pastry chef

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

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

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

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

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

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

Cooking method:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Delicious honey cake with cognac

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

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

Quick honey cake in an hour and a half

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

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

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

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