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Honeymen are the best recipes. Master class: cake "Medovik" at home

Put 2 eggs in a saucepan, 150 g of sugar, 120 g of honey (it is better to use buckwheat) and 85 g of good butter(no margarine and no spread!).

We put on medium heat and heat, stirring constantly, until the sugar is completely dissolved and the butter melts.

Add 1 full tsp. soda.

Mix quickly. The mass will slightly increase 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 needs to 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.

Ready dough need to be divided into equal pieces (or simply pinched off). I get 12 cakes 18 cm in diameter. You also need to prepare sheets of parchment (baking paper) in advance - according to the number of future cakes.

Roll out and bake!

Before starting rolling, turn on the oven. You need to bake cakes for a honey cake at 180 degrees. We take a piece of dough, knead it, put it on a sheet of parchment dusted with flour.

We roll it 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 several cakes, depending on how much your oven allows. Mine bakes optimally only at the medium level, so I usually bake one cake at a time. Down, under a baking sheet with a cake, I always put a container with water, otherwise the bottom will burn. The cakes are baked very quickly, up to 5 minutes. Follow!

We take out the cake and immediately cut it off on a plate (square or rectangular if you want a matching honey cake). Save the cuttings.

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

So we baked all the cakes!

We remove them from 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!

We collect the cake!

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

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

Among all the cakes that were baked by our grandmothers and mothers, one of the most beloved remains “Medovik”. It is appropriate for any holiday, starting from March 8 and ending with the New Year. Those who have never tried baking this cake are sure that it is very difficult. In fact, making Medovik is as easy as shelling pears! In this article, we will introduce you to different recipes and share the options for creams.

A delicacy for the empress

Did you know that a seemingly simple "Medovik" is a whole story that began about two hundred years ago? They say that some mysterious culinary specialist first prepared this sweet temptation for the beautiful Elizaveta Alekseevna, who was the wife of the Emperor and Autocrat of the All-Russian Alexander the First.

Many years have passed, the time has changed, and with it the recipe. The simple "Medovik" cake made from honey cakes and cream based on sour cream is still the most favorite dessert.

Classics of the genre

So, if you decide to bake "Medovik", it's easy to start with the basic, classic recipe.

Ingredients

Eggs - 3 pieces.
Wheat flour top grade- 3 glasses.
Honey - 3 rounded tablespoons.
Soda - 1 tablespoon.
Sugar - 1 glass.
Sour cream with a fat content of at least 20% - 800 grams.
Sugar - 1 glass.

Preparation

The first step is to knead the dough. We take a stainless steel pan and drive eggs into it. Add honey, soda, sugar and mix thoroughly. We put on a strong fire and, without stopping stirring, wait until the mass increases in volume three times and acquires a golden color. The consistency of the mixture should be foamy.

We remove the pan from the heat and slowly, in small portions, add the sifted flour, without ceasing to interfere. When the dough becomes homogeneous, divide it into eight equal parts.

We take a detachable form of the required size, grease the bottom and sides vegetable oil and cover the bottom with parchment. We spread the dough and gently, without using a rolling pin, level it along the bottom with your hands or a spoon.

We put in a preheated oven and bake each cake for 7-12 minutes at a temperature of 180 degrees. In order to pull out the cakes without damaging them, we take out the bottom from the mold, turn it upside down on the surface with parchment and carefully remove it.

While our cakes are acquiring a golden blush, let's turn to the cream. To do this, take sour cream, combine it with sugar and beat well with a mixer or hand blender. When the cakes have cooled and hardened, our cream must be carefully distributed between the cakes, spread on the last cake on top and put the cake in the refrigerator for full saturation. This usually takes 12 hours. Sprinkle the top of the finished treat with crushed walnuts or confectionery sprinkles. As you can see, cooking the classic "Honey cake" is as easy as shelling pears!

Honey cake with condensed milk and butter cream

If you know basic recipe honey cake, you can try your hand at a more complex version. We propose to cook a delicate, tasty, aromatic, but more complex "Medovik". The recipe is simple, but this is only at first glance. In fact, you have to tinker with it. But as a result, you will get an airy, sweet, and at the same time not sugary delicacy.

Ingredients:

Wheat flour of the highest grade - 500 grams.
Margarine - 100 grams.
Eggs - 2 pieces.
Honey - 2 tablespoons full.
Soda - 1 teaspoon.
Sugar - 150 grams.
Salt is on the tip of the knife.
Butter with a fat content of at least 72% - 250 grams.
Boiled condensed milk - 1 can.

As you can see from the list of products, this is not the easiest "Medovik". But the effort is worth it!

Preparation:

We start cooking, as always, with dough, which is kneaded in a water bath. To build it, you need to choose two pots. One should be large and the other slightly smaller. The first is then placed in the second.

Pour half of the water into a large saucepan and set on fire. When the water boils, cut the margarine into large cubes, put it in a smaller saucepan and place it in a large saucepan. Thanks to this impromptu water bath, the margarine will melt quickly.

When this happens, add sugar, honey and salt to it. We do not stop stirring until the sugar is completely dissolved.

Break the eggs into a separate container and beat them lightly with a fork. Then pour them into the total mass in a thin stream and mix. The water bath prevents eggs from curdling.

After a minute, add baking soda and mix thoroughly again. The mixture will magically begin to turn into a foamy mass and expand in volume. As soon as this happens, turn off the heat and begin to gradually add flour to our mixture. To avoid the formation of lumps, the dough must be constantly kneaded until smooth, until it turns out to be soft and pliable.

Divide the dough into 8 identical koloboks and roll out each with a rolling pin. If the dough cools down and loses its elasticity, it can be put back in the water bath, where it heats up and becomes pliable again.

We bake the cakes on a baking sheet using parchment at 180 degrees for 10-15 minutes.

When the cakes are baked and cool, let's start making the cream. Cut the butter into cubes and soften it. Then open the can of condensed milk and add to the butter. Mix thoroughly. Then turn on the mixer and beat the cream.

We coat the cooled cakes with a lot of cream, the ugliest cake can be put on a crumb and decorate the cake on the sides and on top. We remove the resulting culinary product overnight in the refrigerator, where it will soak and reach the desired state.

Of course, it cannot be said that cooking this "Medovik" is as easy as shelling pears - one water bath what is it worth! And, nevertheless, the efforts will not be in vain, because absolutely everyone will fall in love with this cake!

Honey cake in a slow cooker

If the house has a multicooker, baking "Medovik" in it is as easy as shelling pears! This wonderful assistant will save you time and nerves. In addition, thanks to her, this dessert will be mastered even by those who have never baked anything. So, we invite you to try this easy-to-prepare "Medovik". A simple recipe in a multicooker will pleasantly surprise you with its convenience and absolute availability.

Ingredients:

Wheat flour - 3 cups.
Eggs - 5 pieces.
Soda - just over half a teaspoon.
Sugar - 1.5 cups.
Honey - 5 tablespoons.
Sour cream - 500 gr
Sugar - 3 tablespoons

Preparation:

First of all, beat the eggs with sugar until a cool foam forms. Then add honey and beat lightly again.

Gently add flour and soda to the resulting mass, mix the dough with a mixer until smooth and pour it into a previously greased vegetable or olive oil multicooker bowl. We set the "Baking" mode and wait for the miracle assistant to bring our dough to readiness, then we take it out and cut it into cakes with a long and sharp knife (the thinner they are, the better).

To prepare the cream, beat the sour cream and sugar. Then we form a cake, spreading cream on each cake. We put on the impregnation in the refrigerator. That's all!

Cream paradise

And finally, we want to tell you one more secret, thanks to which you can diversify the recipe. Cake "Medovik" - simple and delicious dessert, but very few people will surprise them. How can you diversify it? Of course, with creams! Try to saturate your "Medovik" with chocolate custard, you will definitely like it!

Chocolate fairy tale

To prepare chocolate cream, have to take:

Eggs - 3 pieces.
Sugar - 150 grams.
Flour - 3 tablespoons.
Milk - 400 grams.
Starch - 1 rounded tablespoon.
Vanilla is on the tip of a knife.
Butter - 150 grams.

In a saucepan, mix everything except oil and cook over low heat until thickened. The main thing is to stir constantly so that no lumps form. Leave to cool. Then whisk the butter and add the custard mass in small portions. Beat without stopping until smooth. Ready cream should resemble 25% sour cream in density.

Step by step cooking:

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

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

Ingredients for the dough:

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

Ingredients for the cream:

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

Step by step cooking:

In a water bath, beat the eggs with sugar with a whisk or mixer and cook for 3-5 minutes until the mass becomes fluffy and light.
Then add honey, stirring continuously.
Pour 1 tbsp into the food. flour and stir in without removing the mass from the bath.
Pour not slaked soda and 1 more tbsp. flour. Stir again.
Pour in vinegar and stir. The dough will immediately become porous.
Add the remaining glass of flour and stir again.
Remove the dough from the water bath and place on a floured countertop.
Cool the cakes slightly for 2-3 minutes, knead the dough with your hands until a homogeneous sticky mass and divide it into equal 6 parts.
Roll each portion into a thin round cake and make punctures in several places with a fork.
Bake the cakes in a preheated oven to 180 ° C for no more than 5 minutes until an even dark caramel color.
For the cream in a water bath, beat the eggs and sugar.
Pour in the sour cream while continuing to beat the products with a mixer.
Remove the mixture from the bath and cool.
Add softened butter and beat with a mixer for 5-10 minutes until thickened.
When the cakes are cool, collect the cake. Lubricate all cakes generously with cream.
To decorate the top crust, use crumb crumbs, walnuts, or chocolate chips.
Keep the product in the refrigerator for at least 3 hours.

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

Ingredients:

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

Step by step cooking:

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

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

Ingredients:

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

Step by step cooking:

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

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

Ingredients:

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

Step by step cooking:

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

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

Ingredients for the dough:

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

Ingredients for the cream:

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

Step by step cooking:

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

Because the honey cakes can be impregnated with a variety of creams, we will give some of them examples of recipes.

Sour cream

Ingredients:

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

Step by step cooking:

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

Custard

Ingredients:

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

Step by step cooking:

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

Condensed milk cream

Ingredients:

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

Step by step cooking:

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

Semolina cream

Ingredients:

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

Step by step cooking:

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

Today, many housewives have trendy modern kitchen helpers, with which you can not only cook delicious first and main courses, but also bake pastry cakes... Having a multicooker on the farm, you can cook at least the tasty cake"Medovik".

Ingredients:

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

Step by step cooking:

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

Video recipes:

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

A simple honey cake dough recipe

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

To make the dough, you will need some liquid honey, flower or lime, eggs, sugar, butter (you shouldn't replace it with margarine), flour and baking powder.

First, honey, sugar and butter are melted in a water bath, then beaten eggs, baking powder and a little flour are added, 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 has been 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, the German honey cake is prepared using yeast, there is also lean recipes without eggs and oil.

Honey cake recipe

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

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

By the way, honey cake is made with butter cream: for this, soft butter (at least 82.2% fat) 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 original taste, since the sour cream will pleasantly set off the sweetness of condensed milk and the honey cake will turn out to be not so cloying.

How to make cakes for a honey cake correctly

The settled dough is divided into pieces according to the number of cakes, and each piece is rolled thinly into a circle. The remaining dough at this point should be covered with a napkin or cling film, otherwise it will dry out. Usually in standard recipe it turns out about 7-10 cakes, for leveling which you can apply a plate, mold or other template on top.

The cakes are pierced in several places with a fork, laid out on a baking sheet and baked in turn for 5-7 minutes in the oven. After baking, the shape of the cake is corrected by cutting off the edges with a knife, besides, they turn out to be smoother and more beautiful just when they are cut into finished form... After that, the cakes are coated with cream and sprinkled on top and on the sides with chopped biscuit scraps, nuts and chocolate. When covering the cake with cream, do not forget about the edges of the cakes so that they are also well saturated 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 taste a little bitter. Honey must be liquid so that the dough is homogeneous in structure, so it is better to melt the candied honey in a water bath.

Before kneading the dough, be sure to put the eggs out of 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 slightly gurgle, that is, the fire should be kept low. If you're 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 collecting the honey cake, first put some cream on the dish, and then add the first crust to make the cake juicier and softer.

Classic homemade honey cake: a step-by-step recipe with a photo

We are offering to you step by step recipe 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 put on fire.

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

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

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

4. Add 1 tbsp. l. flour and stir, breaking the 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 plastic wrap and refrigerate for half an hour.

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

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

9. Trim the cakes at the edges and cool them, and chop the trimmings.

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

11. Collect the cake, spreading cream on the cakes.

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

13. Leave the cake for 1.5-2 hours at room temperature 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 sprinkles, and a little chopped fruit can be added to the cream. Cook more because the cake eats up very quickly. Enjoy your meal!

Gourmet honey cake with cognac

This one can be prepared for any occasion, and if the cake is tasted by children, the cognac can be replaced with fruit syrup.

Melt 1 cup sugar, 100 g butter and 2 tbsp. l. honey. Beat 3 eggs and 1 tsp separately. soda, add to 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. Line the edges of the warm cakes and saturate them with syrup made from 130 g sugar, 120 ml water and 2 tbsp. l. brandy - for this you need to mix water with sugar, bring to a boil, cool and add brandy. Put the cakes on top of each other and brush them with a cream made from 0.5 kg of sour cream, whipped with a glass of sugar. Lubricate 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. Call your guests and enjoy delicate dessert melting in your mouth!

Fast 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 do not bake 7-10 cakes, but one tall biscuit, 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. slaked soda vinegar and 1.5 cups 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 thick sour cream and 0.5 cups of powdered sugar. Add some raisins to the cream and walnuts, decorate the honey cake with them, let the cakes soak and serve dessert on the table!

On our site you will find many honey cake recipes with photos and detailed instructions for making this cake. Thanks to the chef of Alexander I for coming up with this delicious dessert, thanks to which life seems even more beautiful ...

Good afternoon! If you want to learn how to bake a honey cake at home or learn new delicious recipes, then this collection is for you. Take on all the options and surprise with a variety of honey dessert. I recommend!

Recipe for a special honey cake with cherries and butter cream

This is a special honey cake. And as for me, the most delicious in the world. Imagine how wonderful sweet cakes are combined with pleasant sourness. butter cream with cherries. Very tasty, believe me.

The dough is prepared by classic version in a water bath. But with creams, I experimented several times, and chose a creamy one for this case. Why? Everything is explained simply - it soaks the cakes well, which is facilitated by both milk and cherry juice.

You can use all kinds of berries - fresh, frozen, canned. Only, of course, pitted.

So, we are preparing a set of products.

For the test you will need:

Half a pack of margarine (grams 125)
Sugar 180 gr.
Honey 2 tablespoons
Flour gr. 400 (300 gr. For the dough, let the rest be for adding)
Soda 1 tsp
Eggs 2 pcs.
A little vinegar to set off the soda.

For buttercream with cherries:

Milk 200 ml.
Butter 400 gr.
Eggs 2 pcs.
Sugar 300 gr.
Cherry gr. 350 - 400 gr.

I advise you to buy store milk. In our case, the water in its composition will play a positive role - the cakes will be soaked better.

How to make a classic batter for honey cake in a bain marie

While all the cakes are cooling down, you can do the cream.

Step by step preparation of butter cream

Break the eggs into a convenient saucepan.
Send sugar to them, grind the mass.
Pour in milk, bring to a boil with constant stirring. You do not need to boil for a long time. Remove from heat as soon as you see signs of boiling.
Cool when ready.
Whisk the butter.
Add the prepared mixture to it, beat everything together. Taste it. The cream resembles a real condensed milk.
Remove pits from cherries.
Add them to the cream, stir the mass.
Refrigerate for min. at 30.

Everything is ready, you can start assembling the cake

Liberally lubricate all the cakes with cream, stacking them on top of each other. Coat the edges of the product so that they are juicy. Sprinkle the top and sides with crumbs. All is ready. The honey cake at home turned out to be great. Let it steep and soak. Better, of course, to bake overnight. The next day will melt in your mouth.

Enjoy your tea!

And another bonus recipe delicious cream with sourness: whisk a can of condensed milk with a pack of butter. Add the juice and zest of one lemon. It turns out such a treat that you can't pull anyone by the ears.

This article was originally planned for my old site myaltynaj.ru. But then I decided to make a separate website dedicated to cakes. So don't mind that the pictures say myaltinaj.

Honey cake with sour cream, step by step recipe with photo

Honey cake with sour cream is unusually good. In this case, the sweetness of the dough and the acidity of sour cream are in perfect harmony. The finished product turns out to be extremely delicate and tasty.

Honey cake recipe with step by step photos will allow you to orient yourself correctly during the cooking process.

Honey 100 gr.
Sugar 200 gr.
Eggs 2 pcs.
Butter 50 gr.
Flour 400 gr.
Water 20 ml.
Soda 1 tsp
Sour cream 700 gr. (30 percent fat)
Sugar for cream two hundred gram glass
Vanilla sugar 10 gr.

If you do not have the opportunity to purchase fatty sour cream, then add a thickener to the cream. Otherwise, it will turn out to be liquid.

Step by step cooking process

Melt the honey in a saucepan over low heat. The honey should be hot, but you don't need to boil it.
Add soda to the honey, stir. Here we will see a lush and thick foam. Everything is correct, it should be so.
Pour sugar into a saucepan and pour in water.
Stir the mixture and put the saucepan on the fire again.
Stir and heat until sugar is completely dissolved. When this happens, thick foam will reappear.
Boil the mass over low heat for min. 5, stirring continuously. It will boil down a little and take on a beautiful caramel color.
Now remove from heat, add oil. Dissolve it by stirring the mixture. Then set it aside, let it cool a little.
Break the eggs into a separate bowl, chop them.
Add a bump to the cooled honey mixture, mix quickly.
We begin to gradually introduce flour, mixing the dough.
When it becomes thick enough, transfer it to the table. Mix with the remaining flour. The dough should be soft. I would even say slightly sticky. If your dough is spreading over the table, add another 50 - 70 grams of flour.
Divide the dough into pieces. There should be 8 to 10 of them.
We wrap each lump in plastic wrap, put it in the refrigerator for 40 minutes.
We will take out the lumps separately and roll them out on parchment for baking. For convenience, we will torture him with flour. You need to roll it out quite thinly, up to 3 mm thick. maximum.
Cut the layer evenly with a plate. The trimmings can be connected, and additional cakes can be made. They will go for a cake and come in handy for crumbs.
We'll prick the cake with a fork so that it doesn't bubble.
Together with the parchment, move the dough to a baking sheet, send it to hot oven for 5 min. The required temperature is 180 degrees.
We will bake all the cakes, give time to cool.
Prepare the cream: mix sour cream and sugar in a container. Add vanilla sugar and whisk until sugar dissolves. The cream is ready. Simple, as everything is ingenious.
Grind the crumbs from the cakes into crumbs. This can be done on a food processor, or on a simple fine grater.
Now the best part is collecting the cake. We coat the cakes with cream, put them in an appetizing stack. Do not forget to lubricate the sides.
We decorate our work with crumbs from all sides, send it to the refrigerator for impregnation. This will take 5 - 6 hours.

Now you can enjoy exquisite taste the most delicate honey cake. Enjoy!

Did you notice that the dough was prepared differently than in the first recipe? There was a water bath, and this is a recipe for custard honey cake. You see, it was not in vain that I said that you need to copy all the options. Each is good in its own way.

Recipe for a delicious honey cake with custard and chocolate icing

And one more decent recipe. Its highlight is the incomparable custard and chocolate
glaze. Be sure to use the recipe, you will definitely like it.

For the test we need:

Sugar glass (container 200 ml.)
Eggs 3 pcs.
Flour 3 tbsp. (Art. 200 ml.)
Butter 60 gr.
Honey 3 tbsp
Soda 3 tsp

Cream products:

Sugar 1 tbsp (art. 200 ml.)
Butter 250 gr.
Eggs 1 pc.
Milk 200 ml.
A pinch of vanillin.

Ingredients for the glaze:

Sugar 5 tbsp
Butter 75 gr.
Sour cream 5 tbsp
Cocoa powder 5 tbsp

Step-by-step process for making honey cakes

Making the custard

How to make chocolate icing

Now it remains to collect the cake. To do this, generously grease the cakes with cream, put them in a pile, pour the glaze over the top, sprinkle the edges with crumbs. The top can also be decorated with crumbs, or you can leave it chocolate. It will be beautiful this way and that.

And to make the honey cake even tastier, you can pour glaze over each cake. But then you have to cook another portion, so see for yourself.

The product needs to be soaked. And you have a little patience. But it's worth it. The cake will become soft and very tender. And the taste - you will lick your fingers.

How to cook a delicious honey cake in a pan

Until I had this recipe in my piggy bank, I had no idea that a delicious honey cake can be cooked in an ordinary frying pan! But this is a fact. And to your attention - amazing recipe with photo.

The wish for the recipe is this - use a frying pan with a thick bottom. Cast iron, for example. So that the cakes would be well fried.

For the test, you need to prepare:

Butter 100 gr.
Honey 60 gr.
Sugar 150 gr.
Eggs 3 pcs.
Sour cream 2 tbsp (20 per cent)
Flour 400 gr.
Soda 0.5 tsp

Cream products:

Sour cream 600 gr.
Sugar 100 gr.
Vanilla sugar 10 gr.

Making the dough and baking the cakes

Our handsome man is ready. Now you need to give him time to come to his senses, soak up the charms of the cream.
After 5 hours you can invite to the table. Help yourself to your health!

The honey cake has another affectionate name "Ginger". I advise you to watch the video recipe for its preparation at home.

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