One of the most delicious and favorite cakes, which many sweet tooth surely adore is Medovik. Still: in this fragrant and satisfying dessert, thin honey cakes, tender and juicy, with a smooth and velvety sour cream and butter cream miraculously combined. A little imagination and even the simplest honey cake will turn into an unexpected and original surprise for the whole family!

In general, in the order table, this recipe was declared as a Medovik cake according to GOST. However, I do not know of any recipe for this honey cake that could be classified as such. That is why I called it classic - similar ingredients and their proportions, in my opinion, are most often used in cooking by most hostesses.

Products for honey cakes for Medovik are not expensive and are almost always in any refrigerator. For cream, I advise you to take exceptionally high-quality butter (fat content of at least 72%), and choose fatter sour cream - from 20%. You should not reduce the amount of sugar, as well as replace fragrant honey with molasses or invert syrup.

Now a few words about the decor of this homemade cake. If for some reason (lack of time, desire or the necessary ingredients) you do not want to repeat the decoration that you see in the photo, you can easily stop at step 32. Just cover the cake with honey chips and you're done. Well, fans of the original design of cakes and other desserts, be patient, bubble wrap, white chocolate, natural honey and some other little things. But we'll talk about that below...

Ingredients:

Dough for honey cakes:

(400 grams) (220 grams) (100 grams) (2 pieces ) (2 tablespoons ) (1 teaspoon) (1 pinch)

Sour Cream Butter Cream:

Chocolate honey decoration:

Cooking step by step with photos:

To prepare a fragrant honey cake, we need the following ingredients: premium wheat flour, granulated sugar and vanilla sugar, natural bee honey, sour cream, butter, chicken eggs, baking soda and salt. For decoration, if desired, buy high-quality white chocolate, which is necessary for the bees, I will discuss below.

First of all, in a custard way, we will prepare the dough for thin honey cakes. To do this, break a couple of chicken eggs into a thick-walled saucepan or stewpan, add 220 grams of granulated sugar and a pinch of salt.

Beat everything with a mixer or a whisk until a thick light foam is formed. It is not necessary to beat for a very long time - with a mixer at high speed for 2-3 minutes, and with a hand whisk - for 5 minutes.

In the same bowl, add 2 tablespoons of natural honey and 100 grams of butter. It is desirable that the oil be soft, that is, at room temperature - this way it will disperse faster and more evenly in the egg mass.

We put the saucepan over medium heat and, with constant stirring (especially carefully stir along the bottom so that nothing burns), bring the custard base almost to a boil. In the process of heat treatment, the initially thick mass will turn into a rather liquid one - this can be seen in the photo. It is important not to boil the mixture, but just bring it almost to a boil!

Stir vigorously and immediately remove the pan from the heat. The custard base will instantly begin to foam, bubble and increase greatly in volume. This procedure will take only a few seconds.

Stir, stir, stir and at the same time gradually add the sifted wheat flour. Thus, we brew flour, that is, our honey dough will be custard.

The amount of flour for brewing can take a different thing - it depends on its moisture content. Add flour to the pan until it is possible to mix the dough. Perhaps at this stage you will need 250 grams, or maybe more or vice versa less.

We begin to knead the honey dough with our hands, only carefully so as not to burn ourselves. Gradually, it will cool down and it will become more convenient to mix.

As a result, according to this recipe, the dough takes exactly 400 grams of premium wheat flour from me (I always buy Lida). The finished custard dough turns out to be very, very soft, sticky, while warm (then it will not stick to your hands, don't worry) and fragrant. Just do not hammer this dough with excess flour, as in this case the finished cakes will turn out dry and dense.

Divide the dough into 10 parts, preferably the same weight. I specially weighed each piece - it turned out 85 grams. We roll each piece into a ball and transfer to a flat plate or dish lightly sprinkled with wheat flour (I did not indicate the additional amount for molding in the ingredients).

We tighten the dough with cling film or foil so that the surface does not wind up and become crusty, and send the balls (they have already become cakes - such a tender dough) in the refrigerator for 1 hour. During this time, the custard dough will rest, cool completely and compact - it will be very convenient and easy to work with it.

When the dough lies in the refrigerator, it's time to work with it further. Remember to turn on the oven in advance and preheat it to 170 degrees. It is best to roll out pieces of custard honey dough immediately on parchment paper, and then immediately on it and bake blanks for the future Medovik cake. Here we need a little more wheat flour, the amount of which I did not indicate in the ingredients - about 3 tablespoons will be enough to form the entire dough. Sprinkle a piece of baking paper with a little flour, put a piece of dough and powder it a little too.

Using a rolling pin, roll out the cake into a thin cake, preferably round. The thickness of the workpiece should be no more than a couple of millimeters.

Next, you need to give the dough layer a perfectly round shape - this can be done using a plate, a lid from a pan or a detachable culinary form. I get blanks with a diameter of 20 centimeters - just cut them in a circle with a sharp knife.

Slightly move the dough scraps away from the round blank so that they do not stick together during baking. We generously prick the cake itself with a fork - so it does not swell during baking.

We bake the first honey cake with trimmings in a preheated oven at an average level for about 4-6 minutes, no longer. Cakes are cooked very quickly, they are beautifully reddened and increase in volume by about 2 times.

Remove the finished honey cake from parchment paper and immediately transfer it to a flat surface while it is still hot. The cakes will be very soft immediately after baking, and as they cool they stop bending, so work quickly.

Thus, we bake all the cakes for the Medovik cake - in total we get 10 pieces with a diameter of 20 centimeters. I'll tell you a little about how to do it quickly and not waste time in vain. They rolled out 1 cake, put it in the oven to bake, and in the meantime, on the second piece of parchment, you are already rolling out the second one. You take out the finished cake and immediately bake the second, rolling out the third. In other words, it turns out a kind of pipeline - everything about everything will take about an hour.

When they have completely cooled and hardened, grind them into crumbs in any convenient way. If you like decorating the honey cake with fine, fine crumbs, you can chop everything in a food processor or pass through a meat grinder. I prefer the decor when such small pieces come across, so I just break everything with my hands, after which I grind the part with my fingers. It turns out a heterogeneous topping - it's more interesting.

The base for the honey cake is ready and cooled, so it's time to move on to making the cream. And the cream will be very interesting - butter-sour cream. It will have the smoothness and velvety of butter whipped with powdered sugar and a light, barely perceptible sourness of sour cream, which miraculously sets off the sweetness of the cake itself. Before you start whipping the butter, it must be softened. To do this, cut cold butter (250 grams) into small pieces and leave at room temperature for 2-3 hours.

Beat everything with a mixer at high speed for at least 5 minutes, until the oil becomes airy and turns white. You will have to whip cold butter for about 20 minutes, so do not forget to give it time to warm up.

It remains to add 300 grams of fat sour cream to the whipped butter, which should also be at room temperature. Just add it in portions and mix with a spatula or hand whisk. The result is a very delicate, smooth, uniform and delicious cream.

The next step in the preparation of the classic honey cake is assembly. We immediately take a flat plate or dish according to the diameter of the cakes, but with a margin. We put about a teaspoon of cream in the center so that the future cake is securely held on the plate and does not slip. We cut out 4 strips of parchment, which we lay on a dish, as shown in the photo. What is it for? So that later you do not rub the edges of the dishes from the cream and do not scrape out the honey crumbs.

We put the first honey cake in the center and apply part of the sour cream and butter cream. You must calculate the amount of cream in such a way that it is enough for all 10 cakes and still cover the sides of the cake.

Then we put the cake again, apply the cream ... and thus collect the entire honey cake.

We also coat the sides of the future cake with cream and, if possible, level it with a culinary spatula or spatula. Actually, at this stage, you can cover the entire workpiece with honey chips and the Medovik cake will be ready, but I suggest going further. For 10-15 minutes (this is the minimum), put the cake in the refrigerator or freezer so that the cream grabs.

Let's make an original decoration in the form of honeycombs. To do this, we need bubble wrap, which comes in boxes when you buy rubble equipment. We cut off a circle with a diameter of about 30 centimeters (a little more is possible), wash it thoroughly and dry it well - there should be no water! Lay on a flat surface with the convex side up.

Cooking time: 2 hours.

Kitchen appliances and utensils:

• Stove with oven.
• Fridge.
• Blender (whisk).
• Saucepan, bowl.
• Kitchen Scales.

• Tablespoon.
• Tea spoon.
• parchment paper.

Required products

• Chicken egg 4 pcs.
• Sugar 320 grams.
• Honey 70-80 grams.
• Butter 400 grams.
• Flour 400 gr. + 1.5 tablespoons.

• Milk 300 ml.
• Vanilla sugar 10 grams.
• Salt on the tip of a knife.
• Soda 25 grams.

It is believed that the Medovik custard cake was invented in Russia in the early 19th century. It was served both at the imperial table and in the homes of noble courtiers. As time went on, the cake spread almost throughout Europe. Many varieties of honey cake have appeared, but the recipe with custard can rightly be called a classic.

A step-by-step recipe with a breakdown by ingredients and step-by-step preparation. This honey cake recipe with a step-by-step photo will tell you the sequence of all the steps for preparing custard honey dough and custard.

A step-by-step recipe for honey cake with custard

Dough preparation

The recipe for honey cake with choux pastry is quite simple. Even a novice hostess can easily cope with it.

Place honey, eggs, sugar in a saucepan. Mix everything. Put the saucepan with the mixture on a small fire and heat, stirring constantly.

• Wheat flour 400 grams.
• Soda 25 grams.
• Salt on the tip of a knife.

When the mixture in the pan becomes homogeneous, pour all the flour, salt and soda into it. Remove the pan from the heat and knead the dough. While the dough has not cooled down, divide it into 8 parts.

Cake baking

Roll out one part of the dough on parchment paper. The optimal thickness is 3-4 mm. Cut out a circle from the dough with a lid from a saucepan or a plate with a large diameter.

Preheat oven to 190 degrees. Bake the crust until slightly golden brown. Baking time approximately 3-4 minutes. Put the finished cake on a flat surface to cool. Bake 7 more cakes in the same way.

Dough scraps also need to be baked - they will be needed to decorate the cake. Grind the dough scraps that were baked with the cakes in a blender.

Cooking custard

Let's figure out how to make custard for honey cake.

• Sugar 180 grams.
• Yolks of 2 eggs.
• Flour 1.5-2 tablespoons.

• Milk 300 ml.
• Butter 400 grams.
• Vanilla sugar 10 grams.

In a small saucepan, combine sugar, egg yolks and flour, and vanilla sugar. Slowly add hot milk to this mixture, stirring constantly.

Put the pan on a small fire and bring the cream to a boil, stirring constantly. Remove from fire and cool.

Add softened butter to cream mixture. Using a blender, beat the cream until fluffy and smooth.

Cake assembly

Put a little cream on a large plate, distribute it on a plate. Place the first cake on a plate, spread with cream, put the next cake on top. Thus collect the entire cake. Coat the top and sides of the cake with cream and sprinkle with crumbs of cakes crushed into crumbs.

Cake recipe video

There are many options for decorating a cake. The cake looks beautiful and appetizing with fresh berries. Walnuts, almonds, dried fruits, prunes, dried apricots, chocolate glaze... You choose!

1. 1 cup (200 ml) contains approximately 140 grams of flour or 180 grams of sugar.
2. There are approximately 35 grams of honey in a tablespoon.
3. A teaspoon contains 24 grams of baking soda.
4. The lower the fat content of the butter, the more flour you may need.
5. The thinner your cakes, the less time it will take to soak.
6. If you don’t have time to make a cake just before the holiday, bake the cakes in advance. They can be stored in an ajar dry container for several days.

This cake is best served with tea, coffee or milk (for children). Cut the cake into small pieces if the company at the table is large, and into larger pieces if you are gathered in a narrow circle. This delicate cake is eaten completely unnoticed.

If you have never had to cook cakes before, but you really want to amaze and please your loved ones, the Medovik Cake classic recipe with a photo step by step will be indispensable.

Medovik cake cream can be different: sour cream cream, condensed milk cream, custard ... and even caramel cream.

Custard with condensed milk for Medovik cake goes well with chocolate chips, nuts and prunes. Small pieces of these products, laid out on cakes on top of the cream when assembling the cake, will give it a special taste.

On the Internet you can find a recipe for making Medovik with sour cream. A cake prepared according to this recipe will appeal to those who like the light sourness in the cream that sour cream gives it.

Chocolate honey cake with custard will be appreciated by lovers of chocolate pastries. It combines the honey aroma with the taste of chocolate and a delicate, moderately sweet cream.

Dahl's dictionary gives a very parsimonious definition of the word "cake", describing it as a round puff pastry with various impregnations. I strongly disagree with this! Cake is always a holiday, a culinary miracle, a piece of which can improve even the worst mood. Therefore, today we will prepare a classic honey cake with custard, and then try it and enjoy it.

In addition, I have prepared for you several recipes for honey cake custard. And if the cakes are prepared according to a standard recipe, then you can experiment with impregnation and get a completely new taste every time.

Classic Honey Custard Cake: Homemade Recipe

I suggest you bake a classic honey cake with custard. It is impossible to spoil this pastry and the dessert prepared according to this recipe is always obtained.

Ingredients:

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

For cream:

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

Cooking:

We put a saucepan on a slow fire and break the eggs into it.

Everything must be done quickly so that the eggs do not seize and turn into scrambled eggs.

Pour a glass of sugar and pour in honey. Mix the ingredients well using a kitchen whisk. You should get a homogeneous mass, and the sugar is almost completely dissolved.

Then put the melted butter into the mixture and stir everything again. After the butter has melted, add soda - two teaspoons without a slide. Literally immediately, bubbles will appear on the surface of the dough - this is what soda has earned.

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

Do not forget that the saucepan is constantly heated!

While it is cooling, you can start preparing the cream. Pour milk into a saucepan and add sugar. Stir to dissolve and bring the milk to a boil. While it boils with a mixer or a whisk - in the first case it will turn out faster - beat the eggs until a good foam.

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 a thick mass.

Back to milk. We take a whisk and begin to actively stir the boiling milk, while pouring the egg mass into it.

Pour the mixture in a thin stream.

The cream should thicken. After that, the saucepan must be immediately removed from the heat. Then we put butter (20 grams) and a little vanillin into the creamy mass.

We let it cool down, but for now let's do the dough. It has already cooled well, it has become quite dense and convenient for further work. Add some flour.

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

We roll it in the form of a field.

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

We put the rolled cake in the oven at a temperature of +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 in a pile on top of each other. Lay the shape you used to draw the circle on top and cut off the protruding edges with a knife. They should become relatively even, and the dough scraps can be used to decorate the cake.

We coat each cake with a cooled cream, laying them in a pile - one on top of the other. Then brush the top and sides of the cake.

Grind the dough scraps with a rolling pin and sprinkle the honey cake with the resulting crumb. Then put the cake for 6 hours in the refrigerator for complete impregnation. During this time, the dough will be saturated with taste, become juicy and soft.

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

Custard for honey cake: cooking recipes

Now you know how to bake a honey cake with classic custard in milk. I suggest trying to cook other options for impregnation. Each time you will receive a cake with a completely different taste.

Delicious custard for honey cake: a step-by-step recipe with boiled condensed milk and butter

Another recipe for custard for honey cake with condensed milk. This custard can be used not only for soaking honey cake, but also for other desserts.

Ingredients:

• milk - 500 ml;
• eggs - two pieces;
• flour - a tablespoon;
• starch - a tablespoon;
• granulated sugar - 100 grams;
• boiled condensed milk - 250 grams;
• butter - 150 grams.

Cooking:

Pour the milk into a saucepan and heat until the first bubbles appear. Then take it off the stove.

We beat the eggs into a deep bowl, pour out the granulated sugar and beat well with a mixer or blender. The mixture should turn white and become more dense. Then add flour and starch to it. Mix again.

If the mixture is too thick, add some warmed milk to it. It will become more fluid and easier to brew.

Now turn on the heat again and bring the milk to a boil. Then we take the egg-sugar base and in a thin stream - with constant stirring - pour it into the milk. And, without ceasing to interfere with the workpiece, let the cream thicken to the consistency we need. Then turn off the heat and let the cream cool down a bit - just a couple of minutes.

To prevent a crust from forming on its surface, stir it constantly.

Then add boiled condensed milk to it and stir it. Since the mass is still hot enough, the condensed milk will quickly melt. As a result, you will get such a mass of beautiful color.

Let the cream cool completely. We take the melted butter and beat it with a mixer until white and put in small portions into the custard base.

You will get a fragrant and fairly thick cream, which is ideal for spreading honey cakes. It can also be used to decorate other baked goods such as eclairs with custard.

Custard for honey cake (honey cake) with cream on egg yolks

Custard with cream is great for impregnating honey cake. It can also be used in Napoleon and sponge cakes.

Ingredients:

• egg yolks - 2 pieces;
• cream - 500 ml;
• granulated sugar - a glass;
• vanillin - on the tip of a knife;
• starch - a tablespoon with a slide;
• butter - a pack.

Cooking:

Put the yolks in a saucepan and pour the chilled cream into them. Add sugar, starch and vanilla. Gently - the cream may splatter - mix the mixture with a mixer.

We put the pan on the stove and, with constant stirring, bring the creamy base to a boil. Then we turn down the heat and continue to cook the cream. It will get thicker and thicker. We get the impregnation consistency we need in about 5-7 minutes.

Remember to constantly stir the cream. Otherwise, it will burn and the taste will be hopelessly spoiled!

Let the bowl of cream cool down. Then we filter, or rather wipe the mass through a sieve. Add melted butter to it and beat until smooth.

Do not put the butter in a whole piece: pre-cut it into cubes and add in portions.

Once all the ingredients are well mixed, the cream is ready. The impregnation is cooled before use.

Bon appetit!

Many are familiar with the wonderful taste of honey cake - a cake with airy cakes and delicate sour cream or condensed milk cream. However, not everyone dares to cook such a cake on their own and prefer to buy ready-made ones. Why? Making such a cake seems to be a rather difficult and troublesome process, but it is not.

So! If someone has already started cooking according to my recipes, they may notice that everything is quite simple, the main thing is to start. I already have one cake on my blog - go ahead, look.

If someone has already cooked according to my recipes, they may notice that everything is quite simple, the main thing is to start. And absolutely anyone can cook a honey cake, it's not difficult, and the end result is worth the time and effort spent. They will praise you and say - “how delicious it is”! But another option is not excluded, it will not be quite tasty. Then, put your "I" away and listen to criticism with a smile - it is also useful. But I assure you that the recipes are proven and it remains only not to screw up yourself.

Let's get started!

There are many varieties of this dessert. Here I will present more common recipes for this beautiful, sweet dish.

Honey cake with sour cream - a classic recipe

To prepare the dough, you will need the following ingredients:

• Flour (highest grade) five hundred grams;
• sugar (or you can take powdered sugar instead) two hundred and fifty - three hundred g;
• natural honey about one hundred or one hundred and fifty grams;
• three - four eggs;
• a teaspoon of soda;
• butter forty-five - fifty grams.

Cream with sour cream:

• 0.5 kg of fat sour cream;
• Sugar 250 - 300 g.

Cooking method:

This recipe requires a water bath, so the first step is to heat the water.

1. Beat sugar and eggs until sugar dissolves. Thus, a lush mass is formed.

2. Add unslaked soda, butter and honey to this mixture.

3. Stir thoroughly and put in a water bath.

4. Stir constantly. As a result, the mixture will become brighter in color, turn yellow and double in size.

5. After increasing the mass (that is, after about 10 minutes), add a glass of flour. Continue stirring for about 3 minutes.

6. Remove the mass from the water bath, add the rest of the flour and stir.

7. Make a soft dough and roll a few balls (depending on how many cakes you need to make).

8. Wrap the dough with cling film and put it in the refrigerator to cool for half an hour.

9. When the dough has cooled, roll out the cakes. You can use special round shapes, if they are not available, a pot lid or a large plate will do.

10. Bake the cakes for only about 2 minutes.

Cream for a delicious honey cake:

To prepare the cream, you just need to mix sour cream with sugar. Instead of sugar, powdered sugar is also suitable, it is easier to whip the cream with it.

Then it remains only to collect the cake:

To make the bottom cake soft and juicy, first put the cream on the plate, and then the cake is already on it and, thus, the whole cake is collected. You can use only one cream or alternate both. The main thing is that you don’t need to feel sorry for the cream, so the “honey cake” will turn out to be very tender.

The cake can be sprinkled with crumbs made from cake dough, or with nuts.

We leave our creation for a couple of hours at room temperature, then put it in the refrigerator and leave it there for another 3-4 hours. And best of all at night and in the morning, you can safely proceed to its destruction. The cake will reach the desired condition and will be just wonderful.

Cake honey cake - cream recipe with condensed milk

I hope it is clear that the cakes for this cake will be prepared in the same way. Everything will definitely be very tasty, but the cream is different.

It is advisable to take the oil “more impressive” and be sure to use it not immediately from the refrigerator, but let it take room temperature.

Cream with condensed milk:

• Butter: one hundred and fifty - two hundred grams;
• A jar of quality condensed milk.
• Lemon peel.

To make the cream and fill it with our culinary masterpiece, you just need to beat the condensed milk and butter, adding a little fine lemon zest to it. Further, according to the old scheme "cake - cream - cake - decoration". Elementary!

All is ready. As a result, we get just a delicious sweet, tasty dish made by ourselves.

The recipe for a delicious, tender "Honey cake"

Here is another simple dessert. I really liked this option. Hope you appreciate it.

1. Flour should be chosen of the highest grade to make the dough softer.

2. Sour cream should be fat and fresh. Thanks to this, the cream will be very light.

3. The oil must first be left at room temperature so that it softens a little.

4. Do not use scraps from circles for other cakes, because the texture may turn out to be uneven. It is better to cook crumbs from them.

5. You can add cinnamon, nuts or some dried fruits to the dish, which will become a kind of highlight.

6. It is desirable to take soft honey, but if it is sugared, just melt it in a water bath.

7. Together with sour cream, jam can be added to the cream.

And here's an interesting "chip" for you! The use of two types of creams at the same time, sour cream and condensed milk will give the dessert originality and sophistication.

And let the guests guess what such a delicious filling is made of.

8. Do not immediately eat the culinary miracle you have prepared. Let the dessert brew, let all the cakes soak well.

Here are the secrets! And yet, the honey cake is convenient because the cakes can be made in advance, and at the right time, quickly prepare the cream and put it in a pile. You can always experiment by adding different products to a classic recipe.

Have a nice day, good luck and all the best!

Probably, every housewife baked this wonderful cake at least once, and often we are used to using the same recipes. But today I want to offer you a classic honey cake recipe with custard, which, in my opinion, turns out to be perfect, even if you are making it for the first time.

Such a honey cake with custard is tender, soaked and large enough. In this cake, I got 14 thin cakes, and due to the fact that they are so thin, it was perfectly soaked. By the way, he was soaked in just an hour, which I was pleasantly surprised. I have heard more than once that not everyone loves such a cake because of its dryness, but it is in this recipe that it is ideal and not at all dry.

An important component for a honey cake is a delicious custard with milk, which takes about 5-7 minutes to cook and turns out to be quite thick so as not to drain from the cake. Flour acts as a thickener in it, but if you want, you can take it half with starch. I also know people who add semolina instead, but I still like it on flour. Also, in the classic version, more oil is added to the cream, but I do not like fatty, but prefer it in a smaller amount, for a more delicate taste.

For those who have never made it, this is no longer a problem, because I described in detail how to bake a soft honey cake at home so that it is just as tasty. The main thing is to first read the entire recipe to the end and do not neglect the tips that will really simplify the cooking process for you.

So be sure to try making the same classic honey cake with custard, and this step-by-step photo recipe will be a hint for you.

I think that every hostess simply must be able to make such a cake, and not just be able to, but also make it delicious, so that guests always ask to write down the recipe for them, or give a link to it, as has recently been introduced. I also recommend watching if you like this combination more.

Ingredients:

• Chicken egg - 2 pcs.
• Sugar - 200 g
• Butter - 80 g
• Honey - 3 tbsp
• Soda - 1 tsp
• Wheat flour - 500 g

Cream:

• Milk - 750 ml.
• Butter - 150 g
• Sugar - 250 g
• Flour - 5 tbsp
• Chicken egg - 2 pcs.
• Vanilla - a pinch

How to make honey cake

Melt the butter in a water bath and let it cool down a bit. Then I add sugar, eggs and honey to it.

Now I beat everything with a whisk until smooth. A mixer is not needed here, as I beat quite a bit.

I add soda next. In the original, 2 tsp was needed, but I add only half, otherwise I'm afraid that it will taste like it. And I mix it back.

Since honey cake is usually made in a water bath, this case is no exception. I put a bowl or saucepan with the dough in a water bath, where the water boils a little. Now I wait until the foam doubles, and this happens due to the reaction of soda to high temperature. It is important that the sugar dissolves. All this time, it is necessary to periodically stir the mass.

Next, I pour the flour in parts and begin the process of kneading the dough, which should eventually turn out to be soft.

The dough is still warm, but not sticky and quite elastic, so for now I leave it to cool for a while.

Now is the time to start making cream. I have a recipe for custard in milk for a honey cake, and I think it is the most delicious. First, pour milk into a saucepan with a thick bottom, add eggs, sugar, flour and vanilla. Mix everything well with a whisk and cook until thickened.

Be careful, such a cream often burns, so it is advisable to stir it all the time and not leave for a long time, otherwise you will have to redo it. When it becomes thicker, add soft butter and stir.

The result is the perfect, classic honey cake custard with no lumps. As it cools, it will become even thicker. It is also suitable for other desserts.

I divide the cooled dough into 9 equal parts, each of which weighs about 100 grams, with an error of + - 5 g.

I sprinkle the surface with flour and begin to roll out the cakes thinly. I roll them out very thinly, and so that they do not stick to the surface, periodically dust it with a little flour. After I transfer the dough to parchment. Then, using the bottom of a split mold, I cut out the desired diameter for the cake. I have it 22 cm.

I bake cakes for honey cake in a heated oven, at 180 degrees, for about 5 minutes, or until golden. Immediately after readiness, I take it out of the oven and remove the parchment, because if you do not remove it right away, it will dry out a lot. I do the same with the others. I don’t throw away the scraps, but first I also form more cakes from them, and then I leave a little for sprinkling.

Now I start assembling the cake, put one cake on the tray and grease it with plenty of cream, then the second layer and do the same. At the end, I coat the top and sides of the cake. Since there is a lot of cream, the result is an excellent honey cake recipe that melts in your mouth.

I also put the remnants that remained after the last few cakes on parchment and send them to bake in the oven. They are baked at the same temperature, until golden. Then I immediately remove them from the parchment and let them cool a little.

I break the baked trimmings into pieces and grind them with a rolling pin, in a mortar or blender, into crumbs. Now I fill them with the whole cake on top and sides, trying to cover all parts with this crumb. Of course, this is more difficult to do from the side, but it's worth it.

Here is a step-by-step recipe for a honey cake with custard. I like that the cake is very even and not a slide, which means that everything is done correctly. Thanks to this, it is very easy to decorate it with anything on top, be it just mastic, cream, berries or sweets.

The classic custard honey cake recipe is just great, so soft and delicious. When I cut it, after an hour from the end of cooking, I thought it would not be soaked yet, but what was my surprise when I saw how soft it became. Therefore, if you do not have time to prepare it for the holiday in advance, then do not worry, it does not need much time to soak. Bon appetit!